1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Benedictine
1/2 oz Lemon Juice (*)
1 Egg White
Shake once without ice and once with ice, and strain into a cocktail coupe.
(*) Perhaps 3/4 oz lemon juice would balance the sweetness better.
Monday, August 22, 2022
the ecstasy of gold
1 1/2 oz Armagnac (Marie Duffau Napoleon Armagnac)
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Benedictine
1/2 oz Lemon Juice (*)
1 Egg White
Shake once without ice and once with ice, and strain into a cocktail coupe.
(*) Perhaps 3/4 oz lemon juice would balance the sweetness better.
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Benedictine
1/2 oz Lemon Juice (*)
1 Egg White
Shake once without ice and once with ice, and strain into a cocktail coupe.
(*) Perhaps 3/4 oz lemon juice would balance the sweetness better.
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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
Fred, as always, I appreciate you trying one of my drink recipes.
It's been awhile since I made this (it was 2 jobs ago), but I do know I used the Giffard Banane du Brasil as opposed to the Tempus Fugit Creme de Banane. I find the TF product to be sweeter and more syrupy than the Giffard, which could explain the slight sweet unbalance you found. As a side note, this build was a definitely a bit smaller than what I typically do, simply because the place I designed this drink for used the small-ish 5.5 oz Libbey coupe glasses. And egg white sours are pretty tight in that. I might re-visit it again and tweak the recipe for something larger, and update the recipe at KC. Thanks!
- Todd (aka Applejack)
I previously had Giffard but when I went to replace it, it was out of stock everywhere, so I switched to TF. I do have Giffard at work (obviously out of stock issues since a friend's bar borrowed 2 bottles to get them through their menu). Hadn't tasted them side-by-side though.
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