Though hardly a new flavor in the history of cocktails—banana liqueur has existed since the late 19th century—banana has been making its way into a growing number of recipes in every form imaginable: fermented, roasted, macerated. In New Orleans, Kirk Estopinal of Cane & Table deploys a macerated banana liqueur in the Banana Spider to amplify what is essentially a Pisco Sour riff.
Kirk Estopinal, Cane & Table | New Orleans
- 1 egg white
- 1 1/2 ounces pisco
- 3/4 ounce lemon juice
- 1/2 ounce banana liqueur, preferably Giffard Banane du Brésil
- 1/4 ounce simple syrup
Garnish: Angostura bitters
- Combine all ingredients in a mixing tin and whip shake.
- Add ice and shake.
- Strain into a chilled coupe.
- Garnish with Angostura bitters.