How to Use Giffard Banane du Brésil in Cocktails
Beyond tiki drinks, the banana liqueur is a go-to for turning classic cocktails tropical.
- story: Punch Staff
- photo: Lizzie Munro
Beyond tiki drinks, the banana liqueur is a go-to for turning classic cocktails tropical.
Cafe La Trova’s Julio Cabrera breaks down the process behind his Daiquiri Clasico, Daiquiri Floridita and a lesser-known Cuban riff, the Greta Garbo.
Thirteen bartenders share their favorite spirits, liqueurs and wines to top with tonic, from clairin to Cynar.
Inspired by the equal-parts Martini, a low-proof spin on the agave classic turns to sherry for a touch of acidity and salinity.
A simple technique to turn pineapple and watermelon waste into bright cordials, ideal for tropical sours, highballs and more.
In place of the sweet almond syrup, the quick substitute adds body to Mai Tais and more.
Turn your freezer Negroni or Martini into a highball, sour and more.
A small measure of the shelf-stable ingredient can add creamy richness to cocktails.
Puffy cocktail peaks are one simple ingredient away.