Bananas Foster Old Fashioned Recipe

Mix drink

Chill an Old Fashioned glass. In a mixing glass, add 2 oz bourbon, 0.5 oz banana liqueur, 0.25 oz demerara syrup, 0.25 oz fresh lemon juice, 2 dashes Angostura bitters, and 2 drops vanilla extract.

Add plenty of ice to the mixing glass and stir vigorously for 20–30 seconds until well chilled and slightly diluted (aim for about 15–20% dilution).

Strain the mixture over a single large ice cube in the chilled Old Fashioned glass.

Prepare banana

Heat a small sauté pan over medium heat. Add 1 tbsp unsalted butter and let it melt until foaming but not browned.

Add 1 tbsp packed dark brown sugar and stir for 20–30 seconds until it begins to dissolve and caramelize slightly.

Place 1/2 a ripe banana (halved lengthwise) in the pan, cut side down, and cook 30–45 seconds until it sweats and develops light caramel color. Flip and cook the other cut side 15–20 seconds. Be careful not to overcook — you want a warm, slightly caramelized banana.

Flambé (safety notes)

Remove the pan briefly from direct heat. Add 0.5 oz dark rum (151 if available) and return to heat. Tilt the pan or ignite the rum with a long match or lighter if you wish to flambé. Stand back, keep a towel or lid nearby, and do not lean over the pan. Allow the flames to burn off the spirit (about 10–15 seconds) or gently blow them out. If you prefer not to flame, simply warm the rum in the pan until it simmers and pour as directed.

Squeeze the strip of orange peel over the pan or flame to express the oils toward the banana and briefly pass the peel through the flame or heat for extra aroma (use caution).

Using tongs or a small spatula, transfer the warm banana onto the ice in the cocktail glass, positioning it so it rests partly on the ice and partly on the rim.

Express the orange twist over the cocktail glass to release oils, then rub the peel around the glass rim and drop it into the drink or place it as a garnish.

Grate a light dusting (about 1 tsp) of fresh nutmeg over the warm banana and the drink for aroma.

Optionally, add a Luxardo or brandied cherry on a pick and rest it beside the banana.

Serve immediately while the banana is warm and the cocktail chilled. If you performed a flambé at the table, remind guests the garnish may still be hot.