“This drink started as a riff on a caipirinha with muddled limes and cachaca,” says bar manager Matt Grippo of Blackbird in San Francisco. “It’s obviously a tropical drink, and there’s nothing more tropical than a good banana,” which Grippo achieves via the addition of Giffard’s culty Banane du Brèsil liqueur.
Matt Grippo, Blackbird | San Francisco
- 1 ounce cachaça (preferably Avua)
- 1 ounce Giffard Banane du Brèsil
- 1/4 ounce armagnac
- 1/4 ounce gum syrup
- 3 wedges lime
- 1 dash mezcal
Garnish: a kumquat
- Add a dash of mezcal to a chilled coupe glass. Swirl and discard.
- In a cocktail shaker, muddle lime wedges with gum syrup.
- Add remaining ingredients and then add ice.
- Shake until chilled.
- Strain into the mezcal-rinsed coupe glass.
- Garnish with a kumquat.