Brandana Cooler

 

This is the cousin of the Brandana Frappe that includes real banana and club soda to make it a fizzy Cooler. I think I like this version better, though, because of its larger (and more sturdy) glassware format and the inclusion of banana slices. 

You can see that I chose this recipe to use up my bottle MurLarkey banana whiskey. As always I remind readers to use a little sugar or sugar syrup to compensate for the dryness of MurLarkey products when you substitute them for sweeter cremes. With regards to the banana slice used as a garnish, I also like to throw a few slices into the blender. Banana adds texture to a blended cocktail, so by all means put some in there if that suits you as it does me.

• 1 1/2 oz. brandy (Korbel used)
• 3/4 creme de banane (MurLarkey banana whiskey and 2 tsp. sugar syrup used)
• 1/2 oz. lemon juice
• club soda
• lemon wedge
• banana slice

Combine brandy, banana liqueur, lemon juice (and banana slices if desired) with cracked ice in a blender. Blend until smooth and pour into a chilled Collins glass. Top with soda and stir gently. Garnish with the lemon wedge and banana slice. 

Rangoon Swoon

What a funny combination of spirits and juices that make up this cocktail tribute to Myanmar's Rangoon River. If anything makes sense, and they usually don't when it comes to cocktail names, bananas seem to go with the idea of an Asian river region. That and oranges in the triple sec: not the pineapple, not the bourbon.

I use MurLarkey banana whiskey for creme de banane. It allows you to control for sweetness and you avoid cheapening a drink with fake banana flavor. MurLarkey distills whiskey, and that pairs well with bourbon and tropical fruit juice. There's character there, not to mention real banana flavor from dried bananas soaked in the whiskey. 

The overall reception of this cocktail is very positive. The glass is large, the alcohol is potent, and the crushed ice feels like a luxury when drinking with a straw. The recipe isn't specific on garnishes, but just about any flower or fruit slice will do. 

• 1 oz. bourbon
• 1 oz. creme de banane (MurLarkey banana whiskey used)
• 1 oz. triple sec
• juice of 1 lemon
• 3 oz. pineapple juice
• 1 oz. sugar syrup (if not using creme de banane)

Combine all ingredients in a blender with ice. Flash blend and pour into a large wine glass using a gated strainer to catch large ice chunks.

Kilauea Kup

It felt good to break out the tiki mugs again last weekend. I especially enjoy trying new rums like Vitae Barrel-Aged. This rum is really flavorful and oaky, owing to its aging in cabernet franc and ex-bourbon barrels.

The cocktail itself is simpler than many tikis, taking several shortcuts like Rose's lime cordial and coconut rum where those are no longer necessary. It also calls for creme de banane where I get away with the drier and more real-tasting MurLarkey banana whiskey. I can't imagine how sweet this drink would be with all of that pineapple juice if I didn't substitute out the sugary syrups and cordials. Still, there's something fun about having a sweet tiki cocktail once in a while. It really shows that you have very few cares, not the least being what's in your drink.

I've updated the recipe with my changes (improvements?) in parentheses.

• 1 1/2 oz. gold rum (Vitae barrel-aged used)
• 1/2 oz. creme de banane (3/4 oz. MurLarkey banana whiskey used)
• 4 oz. pineapple juice
• 1 tsp. coconut rum (1 tsp. cream of coconut used)
• orange slice and cherry for garnishes

Combine all ingredients except garnishes in a shaker with cracked ice. Shake and pour into an chilled Collins glass (or a fun tiki mug as shown). Garnish away with fruit on hand.

Bandana

This cocktail's name comes across like a Freudian slip or a spoonerism--and that might be its origin. I can just see someone asking a bandana-clad bartender to make them one of those bandana cocktails. The flavor, though, is banana, and it comes from MurLarkey banana whiskey. Normally we associate banana drinks with rum, but when you try this, you'll see how good banana and whiskey can be.

Typically fake banana flavors can be added to a cocktail with banana flavored rums or cheap creme de banane. MurLarkey Banana whiskey is made from their corn whiskey infused with dried bananas. It is dry, not like banana candy. You can sweeten it for a cocktail or drink it neat and it tastes like an aged rum agricole.

• 1 1/2 oz. blended whiskey (Proper Twelve used)
• 3/4 oz. banana liqueur (MurLarkey banana whiskey used)
• 1 tsp. lemon juice
• 1 tsp. orange juice

 Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.