The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
Bahama Mama ¾ ounce Coconut Rum (Malibu) ¾ ounce Banana Liqueur (Hiram Walker) 1 ounce Spiced Rum (Captain Morgan) ounce Orange Juice ounce Pineapple Juice dashes tablespoon) Grenadine ¼ cup crushed ice Pour all in shaker/ serve over ice w garnish
Drunken Monkey 1 ounce Absolut Vanilla 1 ounce Creme de Cocoa 1 ounce banana liqueur 1 ounce Bailey’s Irish Cream Ice Blend all the ingredients well with ice. Lace with chocolate syrup. Oh,plus one monkey
(for AJ's party) A Bartenders Tales of a Thousand and One Parties: Hawaiian Dream - 1 oz Creme de Banana, 1 oz Malibu Rum, 1 oz Pineapple Juice. Shake vigorously over ice and strain into a martini glass or serve over ice in a highball glass.
The Dirty Banana: 1 parts Banana Liqueur, 1 ounces Dark Crème de Cacao, 1 ounce heavy cream. How to: Combine the ingredients in a cocktail shaker with ice. Strain the contents of the shaker into a chilled cocktail glass, and serve.