Banana isn’t the easiest flavor to work into a cocktail. In fact, it can often backfire, resulting in something reminiscent of regretful tropically-tinged hangovers. However, Matthew Belanger’s Fay Wray is the opposite of overly sweet summer drinks. Strong, but balanced and fruity, it mixes the classic flavors of beach drinks—rum, lime and demerara syrup—with the toasted notes of Cognac and banana. Poured over crushed ice and garnished with mint, it’s an unexpectedly fresh take on tiki.
Matthew Belanger, Donna | Brooklyn, NY
- 3/4 ounce gold rum (preferably Barbancourt 4 Star Rum)
- 3/4 ounce cognac (preferably Dudugnon)
- 3/4 ounce banana liqueur, Giffard Banane du Bresil
- 3/4 ounce lime juice
- 1/4 ounce rhum agricole, Rhum Clément
- 1/4 ounce demerara syrup (2:1, sugar:water)
- 1 small lime wedge
Garnish: dried banana slice and a mint bouquet
- Squeeze lime wedge into a cocktail shaker and add the wedge to the shaker too.
- Add all other ingredients and a small amount of crushed ice.
- Pour, without straining, into a rocks glass.
- Add more crushed ice, and garnish with a dried banana slice and a mint bouquet.