Combine ingredients in a blender with 6 oz crushed ice. Blend until smooth.
Stir and strain into chilled cocktail glass. Garnish with thyme.
Inspired by some of the sherry cocktails from San Francisco's True Laurel.
It is. I will update the recipe to reflect that. Thanks!
Shake and strain over chilled cocktail glass
Way too sour - ease up on the lemon and add a bit of simple syrup.
Shake all ingredients except cream with 2 cubes for approx. a minute; add cream and cracked ice and shake vigorously for 30 seconds. Garnish with clove grated on a microplane (or nutmeg or cinnamon).
Shake all ingredients except club soda, strain into glass, add soda.
6/23/2018: yummy!
Shake and strain into chilled cocktail coupe.
Shakes all ingredients with ice, strain into a chilled coupe. No garnish.
I had just bought new bottles of Amargo-Vallet and Creme de Banane and saw this cocktail and felt like the universe was telling me something. Tasty. I might add a little egg white to get a small amount of froth on the top. I personally felt the banana got lost in the mix, but will attempt again to confirm.
Shakes all ingredients except lime garnish with ice, strain into a chilled coupe and garnish with a lime wheel.
For the passion fruit syrup, I use a package of Goya frozen unsweetened passion fruit pulp (14 oz), and sous vide at 135 degrees for 2 hours with equal parts cane sugar. You could also defrost the pulp and blend it with the sugar in a blender for a cold press syrup. Either way, I try to avoid bringing it to too high of temperature via stove top cooking.
Squeeze the lemon into the glass. Pour in everything else. Add a big ice cube. Drink it while giving your husband a haircut.
Jim Beam Maple bourbon was in the cupboard, so that's what I used. If you don't have that, you might want a tiny dash of simple syrup also.
Shake; serve over crushed ice in a rocks glass; float; garnish.
Is the thyme garnish? Thanks, Zachary