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Restaurants›Sorry Charlie's Oyster Bar›Bambo Planteray Recipe

Bambo Planteray Recipe

Inspired by Sorry Charlie's Oyster Bar

Time10m

Serves1

Jamaican Rum, Campari, House Rum Blend # 1, Jamaican Rum, Banana Liqueur, Black Strap Rum, Coconut, Orange, Lemon, Cinnamon, Bitters

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Ingredients

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Cocktail

1 oz Jamaican rum (pot-still or high-esters)

1/2 oz House rum blend #1 (light + aged blend)

1/4 oz Blackstrap rum (dark, rich)

1/2 oz Bacardi-style Jamaican rum (additional for depth)

1/2 oz Banana liqueur (creamy or clear)

1/2 oz Campari

1 oz Coconut (cream of coconut)

1 oz Fresh orange juice

1/2 oz Fresh lemon juice

1/4 oz Cinnamon syrup (or 1/4 tsp ground cinnamon + 1/4 oz simple)

2 dashes Angostura bitters

1 cup Ice (crushed)

Garnish

1 piece Orange wheel

1 piece Dehydrated banana chip or fresh banana slice

1 to taste Grated cinnamon

Method

Cocktail

1

Prep glass

Chill a large rocks glass or tiki mug in the freezer for a few minutes. Fill the chilled vessel with crushed ice and set aside.

2

Combine spirits and ingredients

In a cocktail shaker, add 1 oz Jamaican rum, 0.5 oz house rum blend #1, 0.25 oz blackstrap rum, 0.5 oz additional Jamaican-style rum, 0.5 oz banana liqueur, 0.5 oz Campari, 1 oz cream of coconut, 1 oz fresh orange juice, 0.5 oz fresh lemon juice, 0.25 oz cinnamon syrup, and 2 dashes Angostura bitters.

3

Add ice and shake

Fill the shaker with ice (large cubes). Shake vigorously for 12–15 seconds until the shaker is very cold and the ingredients are well combined. This both chills and slightly dilutes the drink for balance.

4

Strain over crushed ice

Double-strain the cocktail into the prepared rocks glass or tiki mug over the crushed ice, allowing the drink to sit on top of the ice mound.

Garnish & Finish

5

Thread the banana chip or fresh banana slice onto a pick and rest it on the glass rim. Float the orange wheel on top of the ice. Finish by grating a light dusting of cinnamon over the drink and, if desired, add one more tiny dash of Angostura on top of the foam/ice for aromatic lift.