Banana Bread Martini Recipe

Prepare graham rim

On a small plate combine the finely crushed graham crackers and ground cinnamon. Pour the melted butter or honey into a shallow dish. Moisten the rim of a chilled coupe or martini glass by dipping it into the melted butter or brushing lightly. Dip the moistened rim into the graham-cinnamon mixture, twisting to coat evenly. Set the glass aside to let the rim set while you mix the cocktail.

Toast walnut garnish

If walnuts are not already toasted, place one walnut half in a small dry skillet over medium-low heat for 1–2 minutes, shaking the pan until fragrant. Cool briefly and set aside for garnish.

Muddle banana

In a cocktail shaker, add the quarter of a fresh ripe banana and the fresh lemon juice. Muddle gently until the banana is broken down but not completely liquefied (you want small soft pieces to infuse banana flavor).

Add spirits and sweetener

Add RumChata (1.5 oz), vanilla vodka (1 oz), Giffard Banane or banana liqueur (0.75 oz), walnut liqueur (0.5 oz), and simple syrup (0.25 oz, optional) to the shaker.

Add ice and shake

Add 4 ice cubes to the shaker. Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well aerated. The shaking helps chill, dilute slightly, and integrate the creamy and liqueur components.

Double strain and serve

Place a fine mesh strainer over your prepared coupe or martini glass. Strain the shaken cocktail into the chilled glass to remove banana solids and small ice shards, ensuring a smooth, silky pour and preserving the graham rim. If you prefer a more rustic presentation, you can use a Hawthorne strainer alone.

Garnish

Float the toasted walnut half on the surface or rest it on the rim and add a thin banana slice on the edge of the glass. Optionally grate a tiny pinch of cinnamon over the top for aroma.