Bananhattan

Bananhattan is a sultry, tropical reimagining of the classic Manhattan that pairs caramelized fruit sweetness with earthy smoke. It is crafted by stirring 1.5 oz of banana-infused Paquera Mezcal Espadín (matured with ripe banana peel-on for 24 hours) with 0.5 oz of sweet vermouth and three dashes of Mexican mole bitters. Stirred with ice to achieve a silky-smooth chill, it is strained into a rocks glass over a single large ice cube. The slow-sipping cocktail is beautifully finished with a crispy dehydrated banana chip for garnish.

Ingredients:

• 1 1/2 oz Banana-infused Paquera Espadin (see note below)

• 1/2 oz Sweet vermouth

• 3 dashes Mole bitters

• Banana chip or dehydrated banana (for garnish)

Instructions:

• Combine: Add the banana-infused mezcal, sweet vermouth, and mole bitters to a cocktail mixing glass.

• Stir: Add plenty of ice to the mixing glass and stir for 10 seconds to chill.

• Strain: Pour the mixture through a strainer into a rocks glass over a large ice cube.

• Garnish: Finish by placing a crisp banana chip or dehydrated banana on top before serving.

Note (How to make the Banana-Infused Mezcal):

• Take a very ripe banana with brown spots, remove the stem, and cut it into quarters (keep the peel on). Place the banana in an airtight container with 2 cups of mezcal. Seal it and let it infuse at room temperature for 24 hours. Strain the liquid through a coffee filter into a clean container, then store it in a sealed bottle.

Attribution:
Recipe: Paquera Mezcal
Photo & Origin: Paquera Mezcal