Bananas Foster Martini Recipe

Chill a martini or coupe glass in the freezer for at least 5 minutes. On a small plate mix the demerara or brown sugar with a pinch of finely crushed toasted hazelnut if using.

Brush the glass rim lightly with a little caramel sauce (use the back of a spoon). Dip the rim into the sugar mixture to coat. Return glass to freezer while you prepare the cocktail.

Muddle or Purée

In a small mixing glass or shaker, add the half ripe banana and muddle thoroughly until smooth. If you prefer a silkier texture, mash the banana with the back of a spoon against the side of a small bowl or briefly blitz 5–7 seconds in an immersion blender or mini food processor.

Add the aged dark rum, banana liqueur (if using), and fresh lime juice to the mashed banana. Stir or shake gently to combine and to allow the banana to integrate with the rum (10–15 seconds). This step extracts banana flavor into the spirit.

Add the hazelnut liqueur, caramel sauce, heavy cream, and vanilla extract to the shaker containing the banana-rum mixture.

Dry Shake

Without ice, secure the shaker lid and shake vigorously for 10 seconds. Dry-shaking helps emulsify the cream with the banana for a silky mouthfeel.

Wet Shake

Add ice cubes to the shaker and shake hard for 10–15 seconds until the outside of the shaker becomes very cold and the mixture is well chilled and slightly frothy.

Double-strain the cocktail into the chilled, sugar-rimmed martini or coupe glass to remove banana fiber and ice shards. Use a fine mesh strainer over the cocktail strainer.

Drizzle a little extra caramel sauce over the top in a spiral if desired, and place a banana slice on the rim. Sprinkle the crushed toasted hazelnuts lightly over the cream layer or on the banana slice for aroma and texture.

Serve immediately. Sip slowly to enjoy layers of aged rum, warm hazelnut, gooey caramel and lush banana-cream.