Banana Cabana Recipe

Quick infusion (recommended ahead, 6-12 hours)

Place 12 oz of bourbon in a clean jar. Add the thinly sliced ripe banana. Seal the jar and let infuse at room temperature for 6–12 hours (for a lighter banana note) or up to 24 hours for more pronounced flavor. Taste after 6 hours. When the bourbon has a pleasant banana aroma and flavor, strain through a fine mesh strainer or cheesecloth into a clean bottle. Discard banana solids. Chill or store at room temperature. This yields roughly 10–12 oz banana-infused bourbon; use 2 oz per cocktail.

Note: For immediate service when infusion time is not available, use 2 oz bourbon + 0.25–0.5 oz banana liqueur extra to increase banana character.

Chill: If serving in a coupe or rocks glass, chill the glass briefly.

Build & Shake: In a cocktail shaker, add 2 oz banana-infused bourbon, 0.5 oz banana liqueur, 0.5 oz Campari, 0.5 oz strawberry syrup, 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters. Fill the shaker with ice (about 1 cup) and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain: Double-strain the cocktail into a chilled coupe or rocks glass (over a large ice cube if preferred) using a Hawthorne and fine mesh strainer to remove ice shards.

Garnish & Finish: Thread a banana chip and a small strawberry on a cocktail pick and lay across the rim or float on the drink. Finish with a light pinch of freshly grated nutmeg if desired for an extra warm aromatic note.

Serve: Present immediately. The cocktail balances ripe banana sweetness, bitter Campari, and bright strawberry-tartness—adjust strawberry syrup by ±0.25 oz to taste.