Banana Hammock

 In the continuing tradition of pairing an amazing cocktail with an even more amazing human, today’s cocktail is the Banana Hammock, and the human is Hailey.

In addition to being a generally awesome human, Hailey is the perfect balance of the opposite of me in so many ways…and also someone who seems to be able to get me to agree to do things I generally wouldn’t do—which is interesting, because I am usually up for just about anything. Please ask her about the shirt I agreed to wear before I knew what it would say (and how relieved I was when she didn’t have time to make it).

The backstory on the cocktail is a fun one. Hailey created an itinerary for an epic day of bourbon drinks with delightful people. First stop was Local Flavors in Spokane. If you haven’t been there, you should make plans to go immediately. If you have been there, you know why I said to go there. This cocktail is based on one we had at Hogwash Whiskey Den (also amazing, and you should add it to your places to go in the near future) during that trip. Several of us ordered it…and were really happy we did. And, while I will tell you the effort to make it is worth it, even if you live in Palouse (which I do), you can likely drive to Spokane, try the drink, and make it back in less time than it takes you to make the cocktail…it is worth it. But I won’t judge you if you don’t make it. I totally get it if you just want to go to Hogwash to try it.

First, you have to make Nilla Wafer-infused bourbon. If you follow this blog, you know I generally measure with my heart. I estimate you put as much bourbon as you want to infuse (I usually use Woodford Reserve, but I have used others to equal delight) and add Nilla Wafers until it fills about 25% of the jar you are using. For me, that means most of a box of Nilla Wafers (sans a few I snack on while prepping the bourbon). Look online and it will recommend you infuse 2-3 days. If that makes you happy, awesome. I usually go four days, because Nilla Wafers are awesome, and more time with bourbon seems like a good thing. Shake it up a couple times a day if you remember (I often forget). Hogwash uses a sous vide method, and I might try that sometime, but I haven’t

Not gonna lie, straining the bourbon is the biggest pain and time-consuming part of making this cocktail. After a few trials, I recommend a big jar with a funnel, lined with a coffee filter. Use a metal sieve/strainer above to catch most of the Nilla Waters. I find I need to strain an additional time (or two) through a coffee filter to get the clear bourbon I want. If a few chunks of Nilla Wafer don’t bother you, fantastic! You can avoid extra straining. The cocktail tastes just as good. But the extra bits bother me, so the extra strain is worth it.

Hogwash uses a burnt sugar syrup. I tried that. I don’t think I did it right (despite checking a few online recipes), so I use a vanilla bean-infused brown sugar syrup. I will give you an estimated recipe…but measure with your heart. I promise, it will turn out perfect.

Are the specific liquors I am recommending worth it? I would say yes but feel free to substitute at will. Because I loved the cocktail so much, I first tried to make it with things in my (generously appointed) liquor cabinet. I had 99 Bananas liqueur and pecan whiskey. It was pretty good with those…but it was better with what I am recommending. But I won’t judge you—use whatever you love or have on hand. And shout out to Hailey, she brought the banana and walnut liqueurs back from Spokane for me, because it turns out you can’t find them in Whitman or Latah Counties.

Speaking of Hailey. You never know what color her hair will be…one of many reasons she is braver than I am. She always looks amazing, but never the same. While I am the (overly) extroverted one, she has a better sense of humor. While I am usually the one who asks if she wants to hang out, the gathering will be better if she is there. And, when you need her, she will be there. Even when it isn’t convenient. We don’t remember how or when we met (but we have a few theories), but I know my life is better because she is in it.

Banana Hammock

1.5 oz Nilla Wafer-infused Bourbon

.5 Tempus Fuget Crème de Banana

.5 oz Koloa Dark Rum

.5 oz Vanilla Bean-infused Brown Sugar Syrup

Bar Spoon Nocino Walnut Liqueur

2 Dashes Angostura Bitters

2 Dashes Walnut Bitters

Bruleed Banana Slice for garnish

Stir all ingredients together (with some ice if that makes you happier and you want to drink your cocktail right away). Strain into a glass with a large clear ice cube (or regular ice if you think clear ice is just a bit too much). Garnish with a bruleed banana slice.

 

Vanilla bean-infused Brown Sugar Syrup

1 C. Brown Sugar

1 C. White Sugar

1 C. Water

1 Vanilla bean (split and scraped)

Combine all ingredients. Heat until it comes to a boil. Let sit until it come to room temperature and refrigerate (with vanilla bean). Pro tip: set a timer for about five minutes. I have started it twice and walked off (one time to take the dog for a walk). It boils over and makes a giant mess to clean up. I would estimate it will hold in the fridge for about a month, but I go through it much faster. It is delicious in coffee and just about any cocktail that calls for simple syrup.