Banilla Bandit Recipe

Make syrup

Combine 3 oz water and 3 oz granulated sugar in a small saucepan over medium heat. Add 2 cinnamon sticks. Stir until sugar dissolves and syrup simmers. Reduce heat to low and simmer 3–4 minutes to infuse cinnamon. Remove from heat, cool to room temperature, then refrigerate in a sealed container. Remove cinnamon sticks before using. Yields about 6 oz; use 0.5 oz for each cocktail.

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you mix the cocktail to ensure the drink is served well chilled.

Optional rim

If using a vanilla sugar rim: place 1 tsp vanilla sugar on a small plate. Rub the coupe's rim with a lemon wedge, then dip rim into the sugar to coat lightly. Return glass to freezer or set aside.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz Milagro Reposado, 0.75 oz fresh lemon juice, 0.5 oz banana liqueur, 0.5 oz Licor 43, 0.5 oz cinnamon simple syrup, 0.125 tsp vanilla extract, and 0.5 oz egg white (optional). Seal and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Add a large handful of ice to the shaker. Shake again vigorously for 12–15 seconds until the shaker is very cold to the touch and the exterior is frosted.

Double strain and serve

Discard ice/water from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe to remove ice shards and any larger foam bits, producing a smooth texture.

Finish & garnish

Lightly dust the top of the foam with a small pinch (about 1/8–1/4 tsp) of ground cinnamon, keeping the pattern delicate. Skewer or place 1 dehydrated banana chip on the rim or float it gently on the surface. Serve immediately.