We dropped by the Cosmopolitan of Las Vegas to get some insider tips on making a jazzed-up cocktail.
Antony Sazerac, lead bartender at CliQue Bar and Lounge, demonstrates how to make one of their signature libations: Bow St. Banana Cocktail. It’s made with banana-infused Irish whiskey, sherry, and chocolate bitters—their play on a classic Old Fashioned.
“When people drink the cocktail, we encourage them to approach it like a food and wine pairing,” Sazerac says. It’s a marriage of smoke and banana. Try it yourself.
- 1 cinnamon-sugar brûléed banana slice
- Pinch of cloves
- Mist of Lagavulin 16 Year Islay Single Malt Scotch Whisky
- 2 Dashes Scrappy’s Chocolate Bitters
- 1/2oz Lustau Pedro Ximenez Sherry
- 2oz banana-infused Jameson Caskmates Irish Whiskey*
- To brûléed the banana: Slice a banana and dust the top with cinnamon sugar. Use a kitchen torch to brûlée the sugar. Set aside.
- To infuse the Jameson: Cut two dozen bananas sliced length-wise in a large plastic or glass storage container. Add 6 liters of Jameson Caskmates Irish Whiskey. Attach lid securely. Store for 48 hours in a cool, dry place. Strain mixture off with a fine mesh strainer and cheese cloth.
- To smoke the glass: Pile the cloves on a glass plate or surface. Mist the glass with whiskey, then use the torch to light up the cloves. Place your glass over the pile of smoking clove while you prepare the cocktail.
- To make the cocktail: Stir the bitters, sherry, and infused whisky together. Keep everything at room temperature.
- To pre-dilute the cocktail: Add 1 oz. of purified water to every 4 oz. of total finished cocktail volume. (Water should account for approximately 25 percent of almost any cocktail.) Serve alongside the banana.