Sunday, November 3, 2019

banana spider

1 1/2 oz Pisco (Macchu)
3/4 oz Lemon Juice
1/2 oz Giffard Banane du Bresil
1/4 oz Simple Syrup
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with Angostura Bitters.
Two Sundays ago, I decided to make a Pisco Sour riff called the Banana Spider. The recipe published in Imbibe Magazine was crafted by Kirk Estinopal at Cane & Table in New Orleans, and the name is a reference to a rather poisonous spider that lives in Peru and other parts of Central and South America that has occasionally turn up in shipments of bananas. While the alcohol content was the only venom to found in the drink, the banana aspect was captured with a crème de banane. Once prepared, the Banana Spider bit the nose with banana, allspice, and cinnamon aromas. Next, a creamy lemon sip crept into pisco and banana flavors on the swallow.

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