Have I gone b...? Well just a bit. I am old enough to remember, that bananas were once a priced fruit in Denmark.
During the second world war they were completely absent from the market, and when the first banana boat arrived i November 1945 it was front page headline news. A sign that the war really was over.
No, I a, not old enough to have actually lived through that, but I remember my parents telling me about it. And I remember my father pointing out the huge warehouses that turned green bananas yellow.
All of this to say, bananas are kind of sacred to me: Even when they are old and brown you find a use for them. That is why I made some banana salt caramels a few days ago, I was afraid of wasting bananas.
And those caramels. Yes, there is both butter and cream in caramels but first and foremost there is sugar. So a caramel could be the sweet in an Old Fashioned. Right?
Laura from Sass & Gin have set this months challenge in Mixology Monday. She wants us to make the pater familias of cocktails, or as she puts it in her announcement post:
So, here's the challenge: We will be sticking to the traditional ratios of spirit, bitters and sugar, but I'm challenging you to step outside the box with your selections. In addition, how will it be chilled or garnished? Do you want to add a secondary spirit or rinse? Go to town!
I have previously mixed the Bananarac and know that banana and whiskey work together, but since Laura asked us to go to town I decided to change the base spirit. Behold the Bananas:
- 4.5 cl Creme de Mezcal - I used Del Maguey
- 0.75 cl banana liqueur - I used Giffard Banane du Bresil
- 2 homemade banana salt caramels - a dark simple syrup would work too.
- 2 dashes of Eucalyptus bitter
Strain into old fashioned glass over one big or two medium ice cubes. Garnish with a bit of fresh banana.