The MmmmHmmmm

With bananas, vanilla, and allspice, this drink from Suzanne Miller of Clock Bar in San Francisco is reminiscent of a holiday smoothie—though homemade toasted pecan infused Rye makes it much more fun.

Note: DuBois Cane Syrup can be purchased online at caskstore.com

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The MmmmHmmmm

About This Recipe

Yield:1
Active time:5 minutes
Total time:5 minutes
Special equipment:large glass jar, cocktail shaker, strainer, barspoon, rocks glass

Ingredients

  • For Toasted Pecan Infused Rittenhouse Rye
  • 2 cups toasted pecans
  • 750 mL Rittenhouse Rye
  • For Cocktail
  • 1/3 of a fresh ripe banana
  • 1 1/2 ounces Toasted Pecan Infused Rittenhouse Rye
  • 3/4 ounce vanilla vodka
  • 1/2 ounce DuBois Cane Syrup
  • 1/2 barspoon St. Elizabeth Allspice Dram
  • 1/4 ounce Nocino Walnut Liqueur
  • Crushed ice

Procedures

  1. 1

    To Make Infused Rye: Place toasted pecans and rye in a large glass jar. Let rest for 2 days. Strain before use.

  2. 2

    To Make Cocktail: Place banana in a cocktail shaker and muddle. Add rye, vodka, cane syrup, and Allspice Dram. Fill with ice. Shake vigorously and strain into a rocks glass.

  3. 3

    Fill rocks glass with crushed ice. Float Nocino on top of drink and serve.

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