Dirty Banana

https://thelosttikilounge.com/cocktails/dirty-banana/

Ingredients:

• 1 ½ oz Rum - white or golden depending on preference

• 1 oz Coffee Liqueur - preferably Kahlua

• 1 oz Banana Liqueur

• 1 oz Creme de Cacao - clear or coloured, it doesn't matter which

• 1 Fresh Banana - medium ripeness

• 1 oz Single Cream

• 1 oz Milk

• 6 oz Crushed Ice - for blending

• 1 Slice of Banana - with the skin left on

• 1 Pinch of Nutmeg

Method:

• Leave the skin on the banana, and cut one slice out of it. This is your garnish. Cut a slit up to the middle of it and then put it aside. Now peel the rest of the banana and break it into pieces.

• Add all ingredients, apart from the coffee liqueur, (and your banana slice garnish) into a blender and blitz until the sound of the ice cracking stops.

• Pour the mix into a Hurricane glass, then pour the coffee liqueur over the top so it filters down through the cocktail. If it continues to sit on the surface, give it a slight stir to help it dissipate, but not enough to blend it fully in.

• Garnish with the slice of banana placed on the side of the glass, and finish with a good pinch of nutmeg scattered over the top of the drink.

• Top Tip: if you're entertaining and making a few of these, brush your banana garnish with lemon juice to stop it going brown! OR - if you feel like tiki-ing this drink up, why not get your banana dolphins out and pop one on the side?

Notes The Dirty Banana is, by its island nature, a ‘house’ style drink that has a slightly different interpretation wherever it’s made. So there are quite a few things you can do that’ll switch it up based on preference, or get you closer to what you’ve had elsewhere. Our version incorporates both chocolate and coffee liqueur, making it extra dirty, whilst many just use coffee liqueur and line the glass with chocolate syrup. We float the coffee so that it creates a beautiful swirl - similar to the Swimming Pool and it’s use of Blue Curacao - but many incorporate it as part of the blend. You’ll also find that some recipes add an ounce of Rum Cream or Baileys. Now although this definitely brings even more booze to the table, we feel that the taste component it provides is satisfied by the existing use of rum and cream. By the way, you can use whatever brand liqueurs you have in your bar or cupboard. Although our preference is Kahlua for the coffee, it’s really not a problem to use Tia Maria instead.