Banana bread -Spresso -Martini recipe

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  1. Collect all ingredients.

    Photographer: Victor Protasio / Food Styling: Julian Hensarling / Request Styling: Abby Armstrong


  2. Fill a cocktail shaker with ice cream and add vodka, banana liqueur, espresso, banana syrup and bitter.

    Photographer: Victor Protasio / Food Styling: Julian Hensarling / Request Styling: Abby Armstrong


  3. Shake up to very cold and frothy, about 30 seconds. Strain into a chilled martini glass.

    Photographer: Victor Protasio / Food Styling: Julian Hensarling / Request Styling: Abby Armstrong


  4. Dig with nutmeg over Martini and garnish with espresso beans, banana chips or shattering banana bread cubes. Serve immediately.

    Photographer: Victor Protasio / Food Styling: Julian Hensarling / Request Styling: Abby Armstrong


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    Banana simple syrup: peel and cut 2 bananas into 1-inch pieces. Combine 1/4 cup of light brown sugar, 1/4 cup of white sugar, 1/2 cup of tap water, 1 (3 inch) cinnamon tab, 1/4 teaspoon of kosher salt and bananas in a medium -sized pot. Bring to a boil over high heat.

    Let it simmer on a medium heat and let it boil for 5 minutes with occasional stirring. Take off the stove and let it sit for 10 minutes. Strain into a heat -resistant glass or heating. Store in an airtight container for up to 2 weeks.

Recipe developed by Marianne Williams

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