The Hungry Monkey Recipe

Chill and prepare

Place your glass in the freezer or fill it with ice water to chill while you build the cocktail. Slice one banana round for garnish and halve or mash the small banana. If using egg white, separate and reserve.

Add the mashed ripe banana, dark rum (2 oz), banana liqueur (1 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), and egg white (if using) into a cocktail shaker (or Boston shaker).

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the banana and, if used, the egg white until frothy.

Add ice cubes to the shaker (about 6 cubes) and shake again vigorously for 10–15 seconds to chill and dilute the mixture.

Discard ice/water from the chilled glass and add about 1 cup crushed ice to the glass.

Double-strain the shaken cocktail through a fine mesh strainer into the prepared glass to remove banana solids and achieve a smooth texture.

Carefully float the overproof rum (0.25 oz) on top by pouring it over the back of a spoon (optional).

Add 2 dashes of Angostura bitters on the foam or surface and garnish with the banana slice on the rim. If desired, lightly grate a small pinch of cinnamon or nutmeg over the top (optional).

Serve immediately with a short straw or small stirrer. Encourage guests to stir the float in for a boozier finish if using overproof rum.