Have you ever wanted to make a bourbon banana cream pie but didn’t have the time, energy, or motivation to follow through? Well friends, you have come to the right blog.
Just in time for Thanksgiving, here’s a way to enjoy bourbon banana cream pie without all the fuss of having to actually make a pie. Easier and boozier than the real thing, this cocktail is exactly what we need for this challenging holiday season.
1 oz Giffard Banane du Bresil
1 oz overproof bourbon (I used Belle Meade Cask Strength bourbon)
1 whole egg
½ oz vanilla syrup
4 drops toasted pecan tincture
Shake all ingredients vigorously with ice. Strain the contents back into the shaker, and shake again. Pour into a chilled cocktail glass. Garnish with crumbled graham cracker (because nothing beats a graham cracker pie crust).
Notes:
I had the pecan tincture leftover from a different project, but I’m guessing most people won’t have that in their bar or pantry. No worries. It provides a nice nuttiness, but the cocktail is fine without it.
For an easy vanilla syrup, make a simple syrup with half a cup of sugar and half a cup of water. Before bottling it, add a teaspoon of vanilla extract and stir to combine. Using actual vanilla beans will give you a superior vanilla syrup, of course, but they aren’t cheap.
* * * * * * * * * * * *
Copyright © Boston BarHopper. All Rights Reserved.