Whisky Split Recipe

Make vanilla demerara syrup (if not using ready-made)

Combine equal parts demerara sugar and water (e.g., 1/2 cup each) in a small saucepan. Warm gently until sugar dissolves, then stir in 1/2 tsp vanilla extract. Cool and store refrigerated. Use 0.5 oz for this cocktail.

Peel and mash the ripe banana until smooth. Measure 0.5 oz (about 1 tablespoon) of the puree. If you prefer no solids, pass the puree through a fine sieve or blend with the almond milk for a silkier texture.

Chill a coupe or rocks glass in the freezer for a few minutes.

Combine ingredients

In a cocktail shaker, add the bourbon (2 oz), Frangelico (1/2 oz), chocolate bitters (2 dashes), vanilla demerara syrup (1/2 oz) and the banana-almond milk blend (2 oz almond milk + 0.5 oz banana puree).

Dry shake

Seal the shaker and shake vigorously without ice for 8–10 seconds. This helps emulsify the banana and almond milk with the spirits and creates a creamier texture.

Wet shake

Add large ice cubes (about 1 cup total) to the shaker, then shake hard for 12–15 seconds until the shaker is very cold and the exterior frosts.

Double-strain the cocktail into the chilled coupe or a rocks glass over one large ice cube (if serving on the rocks) or neat in the coupe. Double straining removes banana solids for a smooth drink.

Garnish with a dehydrated banana chip or a thin fresh banana slice on the rim. Finish by grating a scant teaspoon of dark chocolate over the top or dusting with cocoa powder.

Serve immediately. The Whisky Split is best enjoyed fresh to preserve the froth and banana aroma.