December 6, 2014

Bananary Buzz

Recently I conducted a cocktail beginners class for my coworkers.

It was a lot of fun. Very attentive pupils and always a joy to teach the alchemy of a well put together drink.

I'll not be so bold as to state with absolute certainty that my Bananary Buzz is that kind of a cocktail, but I'm quite pleased with it.

It is obviously a riff on a rye Manhattan - but it is mostly a tribute to the buzz.

One of my coworkers - who took the class - reminded me just how pleasant that first hit of strong booze on a late Friday afternoon anticipating a weekend off is.

How clever, pretty and on top of the world that one drink - maybe two (after three I'm under the table, after four I'm under the host) can make you feel.

And since a good drink needs a good snack, I tried out a recipe I noticed from Not Whithout Salt - Sweet and Spicy Peanut. I just used fresh rosemary instead of thyme and loved both the kick and the sweetness.
  • 6 cl rye whiskey - I used Rittenhouse 100 for that perfect buzz
  • 0,75 cl sweet vermouth - I used Carpano Antica
  • 0,75 cl banana liqueur - I used Giffard Banane du Bresil
  • 0.75 cl Maraschino - I used Luxardo
  • 0.75 cl lime juice
  • 0.75 cl simple syrup - made from moscavado
Measure all ingredients into a stirring glass and stir until quite cold. Strain into rocks glass with huge chunk of ice.

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