Shaken · Coupe
GarnishAngostura bitters
Shaken · Coupe
Kirk Estopinal, Cane & Table, New Orleans
Banana Spider cocktail recipe
What goes in it
- 1.5 oz
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozBanana liqueur
Bottle · Banana Liqueur
- 0.25 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 1Egg white
- 3 dashesAngostura bitters
Bottle · Angostura Bitters
Method · Shaken
- 1Dry shake everything without ice, then shake again hard with ice.
- 2Strain into a chilled coupe and dot the foam with Angostura bitters.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Angostura bitters
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Banana Spider
Banana Spider is a sour made with pisco, lemon juice and banana liqueur, created by Kirk Estopinal at Cane & Table.
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