Banana & Wattleseed Recipe

Make banana puree (if not using liqueur)

If using fresh banana puree instead of banana liqueur, mash a ripe banana until smooth and measure 0.25 cup. For an ultra-smooth texture, blend briefly with 0.25 oz lemon juice and 0.25 oz simple syrup until homogenous, then strain through a fine sieve if desired.

Build the cocktail

Add 2 oz Wattleseed Angel's Envy, 0.75 oz banana liqueur (or 0.25 cup banana puree), 0.5 oz sweet vermouth, 0.25 oz dark cacao liqueur, 0.25 oz simple syrup, and 0.25 oz fresh lemon juice into a cocktail shaker.

Add egg white (optional)

If using egg white for texture, separate half an egg white (about 0.5 pcs) and add to the shaker now. This will create a silky foam when shaken.

Dry shake

Without ice, dry shake vigorously for 15–20 seconds to emulsify the banana puree and egg white and build a good foam.

Wet shake

Add 1 cup of ice to the shaker and shake hard for 12–18 seconds until well chilled and slightly diluted. The exterior of the shaker should frost.

Double strain

Double strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove banana solids and ice shards for a smooth finish.

Lightly dust the surface of the foam with 0.25 tsp ground wattleseed or cocoa powder. Place a thin banana slice or dehydrated banana chip resting on the rim or floated on the foam. Serve immediately.