Banana Bread Old Fashioned Recipe

Make brown sugar simple syrup: combine 2 tbsp brown sugar and 2 tbsp water in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves, about 2–3 minutes. Remove from heat and let cool. This yields approximately 1/4 cup; use 1/2 oz in the cocktail and reserve the rest for another drink or to adjust sweetness.

Caramelize the banana for garnish: slice the half banana lengthwise (or into an attractive fan). Heat a small skillet over medium heat and add 1/2 tsp unsalted butter. When butter is foamy, add 1 tbsp brown sugar and let it dissolve for 20–30 seconds until it starts to caramelize. Add the banana slices and sear 30–45 seconds per side until golden and caramel-coated but not mushy. Remove and let cool on a plate. Reserve any browned syrup in the pan to optionally swirl into the drink or use on the rim.

If you like a boozy syrup accent, add 1/4 tsp of the banana liqueur to 1 tsp of the cooled brown sugar syrup and stir; set aside to drizzle lightly over the finished garnish.

Chill glass

Place a rocks glass in the freezer or fill with ice and set aside while you prepare the cocktail so the glass is cold.

Add ingredients to mixing glass: pour 2 oz bourbon, 1/2 oz banana liqueur, and 1/2 oz brown sugar simple syrup into a mixing glass. Add 3 dashes black walnut bitters and 1 dash Angostura bitters (optional).

Stir with ice: add enough ice to the mixing glass to fill it. Stir with a bar spoon for 20–30 seconds (about 20–30 revolutions) to properly chill and dilute the drink.

Prepare serving glass: empty the chilled rocks glass of ice (if used to chill). Place one large ice cube into the glass.

Strain: using a strainer, pour the stirred cocktail over the large ice cube into the rocks glass.

Garnish and finish: place the caramelized banana slice on the rim or float it on top of the ice. Optionally drizzle a few drops of the reserved boozy brown-sugar/banana syrup over the banana. Express an orange peel over the drink (skin down) to release oils, then rim or drop the twist into the cocktail for aroma.

Serve immediately: present the Banana Bread Old Fashioned with a small spoon for the garnish. Encourage the drinker to take a sip with or without the banana to experience the banana-forward bread notes.

Sweeter preference: increase brown sugar simple syrup to 3/4 oz. Less banana: reduce banana liqueur to 1/4 oz. Nuts: swap black walnut bitters for walnut liqueur or use 2 dashes walnut bitters and 2 dashes chocolate bitters for a more dessert-like profile.

Make-ahead: brown sugar syrup keeps refrigerated for up to 2 weeks. Caramelized banana is best fresh but can be prepared up to 4 hours ahead and refrigerated; warm briefly before serving if preferred.