blended banana ramos

1 1/2 oz Tanqueray 10 Gin
1 1/2 oz Fattened Coconut Milk (*)
3/4 oz Simple Syrup
1/2 oz Lemon Juice
1/2 oz Lime Juice
3/4 oz Giffard Banane du Bresil

Blend with 6 oz ice, pour into a cup, and garnish with a straw.
(*) 2 parts Coco Lopez, 1 part Heavy Cream or 1 oz, 1/2 oz, respectively.

For Mardi Gras two Tuesdays ago, I made my way down to Kenmore Square to celebrate at the Hawthorne. On their special holiday menu, I requested the Blended Banana Ramos that was subtitled "They said it couldn't be done." Jackson Cannon explained that he had challenged bartender Jared Sadoian to come up with a blender Ramos recipe. Instead of using egg white, they utilized the house coconut milk which is a combination of Coco Lopez and heavy cream that Jackson and the opening crew at the Hawthorne brainstormed before the Hawthorne's inaugural night in 2011. The end result was a homage to New Orleans recipes in two different ways with the first being a Ramos (even if it eschewed the Fizz part) and the second being a frozen Daiquiri idea for convenience.
The Banana Ramos chilliness seemed to stifle the bouquet which is an effect that I saw in my experiments in preparing for the Blender Bender for last year's Boston Thirst event. The sip showcased a creamy lemon combination, and citrus notes combined with banana on the swallow with a lime finish. As the drink warmed up, the flavors, gin notes, sweetness, and aroma amplified.