It’s no wonder that some of our favorite flavors of all time are trending right now in bars across the country. How could they not be? Banana? Spice? Everything nice? While these flavors may have always been around, there is a phenomenon occurring at the moment where people want to be transported to a new time and they’re using their cocktail selection to accomplish this.
From Chicago to New York City, exotic cocktails with vibrant flavors are popping up everywhere to help treat patrons to a welcomed escape from winter’s frost. Bananas have been the staple starch in many tropical populations for centuries, but can be fibrous and “unjuiceable,” especially when searching for that perfect, clean cocktail. There are a few brands at the moment, such as Giffard Banana Liqueur, that have caught onto this mysterious and exciting flavor, giving bartenders and mixologists the tools to create beach-inspired cocktails without the mess.
Bartenders are taking the trend one step further by incorporating the Mexican tradition of adding chilies to their bananas to spice up the otherwise sweet libations. Thankfully, Ancho Reyes Ancho Chile Liqueur from Puebla makes whipping up a drink easy. The below recipe features a lovely base of bananas and Ancho Reyes, with a little bit of smoke from Montelobos Mezcal. (Warning: the combination may make you think that that you’ve been transported straight to Tulum, Mexico).
And with that, we would like to make a toast. A toast to all of those Latin American tropical beaches that need people like us on them drinking and catching some sun. And of course, a toast to us for appreciating some of life’s most colorful and delicious offerings.
La Loba’s Banana Business
Shake and strain into a coupe glass. Garnish with grated nutmeg and a lime wheel—plus a side of ocean and sunshine.