To create this liqueur, Giffard uses plump, overripe Brazilian bananas that are pureed and slowly infused in neutral spirit. In the final blend, a hint of oak-aged Cognac is added, lending an opulent mouth-feel to this delicious tropical liqueur.
| Volume | 750 mL |
|---|---|
| Country of Origin | France |
| Aroma | Freshly baked banana bread, vanilla and baking spices |
| Flavor | Creamy, rich, ripe banana, ginger and allspice. |
To create this liqueur, plump, sun-ripened Brazilian bananas are pureed, slowly infused in neutral spirit to create an infusion, then blended with a spirit distilled from bananas to enhance the tropical profile. A touch of oak-aged Cognac and natural sugar marries the luscious favors together and lends an opulent mouth-feel.
| Appearance | Burnished caramel |
|---|
Giffard liqueurs are made with tradition and quality, blending established processes like slow maceration, with cutting-edge methods, in order to achieve the uncompromised taste of whole, natural fruits, herbs and spices. Since 1885, four generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups.
Giffard Brand Page| Ingredients | |
|---|---|
| 1.5 oz. | Lustau Oloroso |
| .75 oz. | Giffard Banane du Bresil |
| 1 Barspoon | St. Elizabeth's Allspice dram |
| 1 Barspoon | Nuestra Soledad Ejutla |
| 2 Dashes | Bitterman's Tiki Bitters |
| Method |
|---|
| Stir all ingredients with ice and pour into chilled Nick & Nora. |
| Express lemon peel over cocktail. |
| Discard lemon peel. |
| Garnish |
|---|
| Lemon Twist |
| Equipment |
|---|
| Nick & Nora Glassware |
| Ingredients | |
|---|---|
| 2.0 oz. | Lustau Oloroso Don Nuño sherry |
| 1.0 oz. | Giffard Banane du Bresil |
| 3 dashes | Bitterman's Orange Cream Bitters |
| 3:1 | Barspoon Honey Syrup |
| 3 | Crushed Coffee/Espresso Beans |
| Method |
|---|
| Crush beans with a muddler in mixing glass |
| Add all ingredients and stir with cracked ice |
| Strain into large, empty oversized snifter |
| Fill glass with crushed ice and garnish with straw, mint, and 3 espresso beans placed on top |
| Garnish |
|---|
| Straw |
| Mint |
| 3 Espresso Beans |
| Equipment |
|---|
| Oversized snifter |
| Ingredients | |
|---|---|
| 2.0 oz. | Cachaça |
| .5 oz. | Giffard Banane du Bresil |
| 1 | Barspoon Lime Juice |
| 1 | Barspoon Angostura bitters |
| Method |
|---|
| Briefly stir with ice, then strain over a large ice cube. |
| Garnish |
|---|
| Lime Twist |
| Equipment |
|---|
| Rocks Glassware |
| Ingredients | |
|---|---|
| .75 oz. | Giffard Banane du Bresil |
| 1.75 oz. | Rum-Bar Gold |
| .25 oz. | Rum-Bar White Overproof |
| .75 oz. | Fresh Lime Juice |
| .25 oz. | Simple Syrup |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously and double strain into a coupe glass. |
| Garnish |
|---|
| No garnish necessary |
| Ingredients | |
|---|---|
| .75 oz. | Giffard Banane du Brésil |
| .375 oz. | Amontillado Sherry |
| .375 oz. | Sweet Vermouth |
| 1.5 oz. | Wild Turkey 101 rye whiskey |
| 1 dash | Angostura Bitters |
| 1 Barspoon | Nux Alpina Walnut Liqueur |
| Method |
|---|
| Combine ingredients in mixing glass and stir. |
| Strain and serve up with banana chip garnish. |
| Garnish |
|---|
| Banana Chip |
| Ingredients | |
|---|---|
| 1.5 oz. | Ron Del Barrilito 3 Star Rum |
| .5 oz. | Giffard Banane du Brésil |
| .5 oz. | Giffard Orgeat |
| .75 oz. | Thai Tea |
| .5 oz. | Fresh Lime Juice |
| .5 oz. | Coconut Milk |
| .5 oz. | Batavia Arrack |
| Method |
|---|
| Shake and strain all ingredients minus the coconut milk into Collins glass. |
| Lightly froth the coconut milk by itself. |
| Fill glass with pebble ice and float coconut milk over top. |
| Insert a banana leaf, environmental friendly straw, and grate nutmeg over top. |
| Ingredients | |
|---|---|
| 1.5 oz. | Fino Sherry |
| .75 oz. | Giffard Banane du Brésil |
| .75 oz. | Cocchi Rosa |
| .75 oz. | Fresh Lemon Juice |
| 1 barspoon | Rich Damerara |
| Method |
|---|
| Build in tin. |
| Hard shake. |
| Strain. |
| Garnish |
|---|
| Laughter |
| Ingredients | |
|---|---|
| 1.0 oz. | Sipsmith Dry Gin |
| 1.0 oz. | Salers Aperitif |
| .5 oz. | Dolin Dry Vermouth |
| .5 oz. | Giffard Banane du Bresil |
| .25 oz. | Giffard Vanille de Madagascar |
| Method |
|---|
| Build in a rocks glass over large cube |
| Garnish |
|---|
| Mint bouquet. |
| Ingredients | |
|---|---|
| 1.0 oz. | Plantation Stiggins Fancy Rum |
| 1.0 oz. | Daron Fine Calvados |
| .5 oz. | Giffard Banane Du Bresil |
| .4 oz. | Lustau Oloroso Sherry |
| .25 oz. | Amaro Montenegro |
| 1 dash (about 7 drops) | Scrappy's Celery Bitters |
| Method |
|---|
| Stir ingredients together with ice. |
| Strain into chilled coupe glass. |
| Garnish |
|---|
| Lemon twist |
| Sage sprig |
| Ingredients | |
|---|---|
| 1.0 oz. | Agave de Cortes Joven Mezcal |
| 1.0 oz. | Lustau Fino Sherry |
| .75 oz. | Giffard Banane du Bresil Liqueur |
| .75 oz. | Fresh Lemon Juice |
| .50 oz. | Giffard Gomme Syrup |
| 4 | Dried Pods of Cardamom |
| 4 pinches | Chile de Arbol (Crushed) |
| Method |
|---|
| Gently muddle chile, cardamom, and gomme syrup. |
| Add other ingredients and shake with ice. |
| Fine strain into a pilsner glass and pack with crushed ice. |
| Garnish |
|---|
| Long banana peel |
| sprinkle of crushed chile de arbol. |
