Bananas foster, banana bread, banana split, whatever your favorite banana treat may be, this cocktail may just steal the top spot. The bar team at Spirits and Tales pairs Big Spirits American Blend Whiskey fat-washed in browned butter with acid-adjusted orange juice, Averna, house-made banana oleo (syrup), black walnut bitters, and angostura bitters. You get the deep flavors of ripe banana and nuts, while the whiskey gives the cocktail a slow heat as if it was just coming out of the oven. The fat-washing here is what really puts this cocktail over the edge since it adds those savory, umami tones you expect out of a banana bread.

What is Banana Oleo in This Banana Bread at Work Cocktail?

Banana oleo is a type of oleo saccharum (literally “oil sugar”) that comes from extracting the natural oils from banana peels using sugar. To make your own, you coat ripe banana peels with sugar and then let them sit so the fruit releases its liquid and oils. Then you strain off the resulting syrup for concentrated banana essence. Unlike banana purée, banana oleo is clearer and more stable, making it ideal for cocktails.

Banana Bread at Work Cocktail

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• Author: Kayla Fuller & Janel Dean at Spirits and Tales

Print Recipe

Description

A joyful way to start your day off work!

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Ingredients

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• 1.5 oz browned-butter fat-washed whiskey
• .75 oz acid adjusted oj
• .5 oz Averna
• 1 oz banana oleo (syrup)
• 3 dash black walnut bitters
• 3 dash angostura bitters

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Instructions

1. Add 1.5 oz of the fat-washed whiskey 0.75 oz acid-adjusted orange juice, 0.5 oz Averna, 1 oz banana oleo, 3 dashes of black walnut bitters, and 3 dashes of Angostura bitters to mixing glass.
2. Fill the mixing glass with ice and stir for about 20–30 seconds.
3. Strain the cocktail into a rocks glass over a large ice cube.
4. Garnish with orange peel.

For the browned-butter fat-washed whiskey:

1. Gently brown unsalted butter in a saucepan over medium heat until it develops a deep golden color.
2. Remove it from the heat and allow it to cool slightly so it is still liquid but not hot.
3. In a sealable container, combine the browned butter with your bottle of whiskey, stirring or shaking well to fully incorporate.
4. Let the mixture infuse at room temperature for about 4–6 hours, then transfer it to the freezer and leave it overnight until the fat solidifies on top.
5. Once fully solidified, remove the fat and strain the whiskey through a fine mesh strainer.

Recipe by Kayla Fuller & Janel Dean at Spirits and Tales
Photography by Dave Bryce

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