Banana Spider

Kirk Estopinal, Cane & Table | New Orleans

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.


Serving: 1

  • 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.
  2. Add ice and shake.
  3. Strain into a chilled coupe.
  4. Garnish with Angostura bitters.