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

  • 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.