About
This is a 2.0 version of a Banana Carajillo I had made and posted before, this time for an annual Pride party. I infused the overproof Jamaican rum with banana chips to add another layer of banana flavor on top of the banana liqueur and brûléed banana garnish. It sounds like it should be a banana bomb on paper, but it really isn’t. The espresso still comes through strong, with the banana adding more depth around the coffee rather than taking over the drink. Licor 43 brings a little vanilla and spice, while the funky Jamaican rum keeps everything from getting too rich or sweet.Cheers y’all!
Ingredients
- 1 oz · 30 mlbanana chip-infused overproof Jamaican rum
- ¾ oz · 22.5 mlbanana liqueur
- ¼ oz · 7.5 mlLicor 43
- 1 oz · 30 mlespresso
- 3 dropssaline solution (or small pinch salt)
- brûléed banana slice, to garnish
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Garnish with a brûléed banana slice.
BANANA CHIP-INFUSED OVERPROOF JAMAICAN RUM
- 750 ml. overproof Jamaican rum
- 360 g. banana chips
- 1
Combine rum and banana chips in a sealable container.
- 2
Allow to infuse for 3–5 days, tasting daily.
- 3
Fine strain to remove the banana chips.
- 4
Bottle and store.
anatomyofadrink.com/cocktails/banana-carajillo-2-0