In honor and observance of one of the strangest holidays, I present to you, the “Yellow Bird” an ode to the Banana.
November is apparently ‘Banana Pudding-Lover’s Month’ and since no one loves Banana Pudding more than QLC’s own Liza Nedelman, that’s your QLC Drink of the Week. If you’re around the areas of New York City or Los Angeles, head to Magnolia Bakery and pick up their famous version of the dessert to pair with this cocktail! [editor’s note: YES PLEASE!]
Pour the following ingredients into a cocktail shaker:
- 6-8 mint leaves, 1 mint sprig, divided
- ½ oz fresh lime juice
- ½ oz Crème de Banane (You can use Briottet Creme de Banane Liqueur or Bols Banana Liquer)
- ½ oz honey syrup (3:1 parts honey to water)
- 1 ½ oz Aged Rum
- 1 dash of angostura bitters.
Shake and pour into a rocks glass with crushed ice and garnish with a mint sprig. Add a tiki umbrella if you’re feeling saucy!
By Karen Grill