A banana drink for which you’ll go, well, bananas.
Happy Friday, all! I’m feeling real repetitive lately, but this has been a long week. I’m working quite a lot and our business picked up twofold (least, that’s how it feels), so I’m excited to wind down tomorrow on my day off.
If your vibe this weekend is cozy, but maybe with a lil kick, a Banana Bread Espresso Martini fits quite well. Like a sassy version of the classic “girl dinner” cocktail – with fries and a Caesar salad if you really want to embrace the stereotype.
Homemade banana syrup that actually tastes like banana, instead of resembling a Laffy Taffy that’s been neglected in the sun for three months; fresh espresso shots, and coffee liqueur mingle with vanilla vodka. Simple, yet divine.
That’s That Me Espresso (Martini)
Kinda can’t believe I just referenced that song because I fucking hate it. Sometimes you gotta let the wordplays happen, though, despite the reference point.
Anywho. First, make a banana syrup. I used this in my Banana Hammock Margarita, except I swapped out the regular sugar for brown sugar and added a cinnamon stick.
Simmer together the sugar, a small sliced banana, the cinnamon stick, and water for about 10 minutes. Strain out the banana through a fine mesh sieve, pressing the fibers to release as much liquid as possible. Stir in some vanilla extract and let cool.
Tip #1: A speckly, ripe banana is the best banana for this job.
Tip #2: Leftover banana syrup keeps for up to a week in the fridge.
Now, mix up your martini! Pull a couple espresso shots and throw into a shaker along with vanilla vodka, some of the banana syrup, and coffee liqueur. Add ice and shake until nice and cold, then strain into your favorite coupe glass.
For garnish, I cubed a slab of banana bread and poked a few onto a cocktail pick to lay atop. The classic coffee bean trio placed on the crema is also a cute finisher. Just don’t choke on the beans, please.
That’s all there is to it. Cheers and have a fabulous weekend, all!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Espresso pronto:
Espresso Martino Hot Chocolate
Pumpkin Spice Espresso Martini
banana bread espresso martini
Ingredients
- 2 oz vanilla vodka
- 1 oz Kahlua
- 1 oz banana syrup (recipe below)
- 2 shots espresso
- banana bread cubes and coffee beans, for garnish
banana syrup
- 1/3 cup brown sugar
- 1 small banana, sliced
- 1 cinnamon stick
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan, combine the brown sugar, banana, cinnamon stick and 2/3 cup of water. Bring to a simmer and heat for 10-12 minutes, stirring and mashing the banana occasionally. Move the pan off the heat and stir in the vanilla. Strain the solids from the syrup, squeezing the balls off the banana to get as much liquid out as possible. Leftover syrup will keep in the fridge for up to a week.
- In a shaker, combine the vodka, Kahlua, banana syrup, and espresso hots. Fill with ice and shake vigorously until cold. Strain into a coupe glass – notice how the crema separates and floats to the top!
- Thread a few banana bread chunks onto a skewer and set atop your coupe glass. Arrange three little coffee beans in the classic espresso martini triangle arrangement.
