Photograph by Martyn Thompson Food Styling by Maggie Ruggiero  Prop Styling by Ayesha Patel

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero  Prop Styling by Ayesha Patel

Burnt: Smell

Torch Song Cocktail

Cocktails & Beverages from Issue 12 - Winter 2018 – The Senses

Think of it as a distant, infinitely chicer cousin to the banana daiquiri. Conceived of by Liz Pearce, of Beatnik in Chicago, the burnt element (a brûléed banana) looms even larger against a frosty backdrop.

makes 1 cocktail

2 oz Fortaleza Blanco Tequila
¼ oz Giffard Banane du Bresil liqueur
3 cilantro sprigs
1 mint sprig
½ oz honey syrup (1 to 1 ratio of honey to water)
¾ oz lime juice
1 blistered shishito pepper

Garnish

1 brûléed bias cut banana slice

Blend tequila, banana liqueur, herbs, honey, lime and shishito in blender and strain through a fine tea strainer. Add to a shaker tin and shake until frosty. Strain over crushed ice, add mint sprig and a brûléed banana piece*.
Brûléed banana: cut a slice off a banana on the bias, getting a longer diagonal piece than if you were just to cut straight across. Dip into turbinado or brown sugar, and use a brûlée torch or broiler function on the oven to brown the sugar. Allow to cool slightly.