Banana Stout
Embrace the darker evenings with lashings of cacao, coffee and rum in this fortifying cocktail
The team at St Michaels Resort in Falmouth share their Banana Stout cocktail recipe
Makes 1
Discarded Banana Peel Rum 20ml
Rosemullion Coffee Rum Liqueur 40ml
Dark cacao liqueur 15ml
Ice cubes
For the stout and banana foam (5-10 servings)
Mena Dhu Stout 500ml
Sugar syrup 50ml
Discarded Banana Peel Rum 20ml
Xanthan gum ½ tsp
- For the stout and banana foam: blend the ingredients together. Set aside.
- Pour the Discarded Banana Peel Rum, Coffee Rum Liqueur and dark cacao liqueur into a tumbler or rocks glass.
- Add the ice cubes, leaving a quarter of the glass empty for the foam. Stir for 5 seconds.
- Pour the foam on top and garnish with a banana chip.
You will need
Discarded Banana Peel Rum 20ml
Rosemullion Coffee Rum Liqueur 40ml
Dark cacao liqueur 15ml
Ice cubes
For the stout and banana foam (5-10 servings)
Mena Dhu Stout 500ml
Sugar syrup 50ml
Discarded Banana Peel Rum 20ml
Xanthan gum ½ tsp
Method
- For the stout and banana foam: blend the ingredients together. Set aside.
- Pour the Discarded Banana Peel Rum, Coffee Rum Liqueur and dark cacao liqueur into a tumbler or rocks glass.
- Add the ice cubes, leaving a quarter of the glass empty for the foam. Stir for 5 seconds.
- Pour the foam on top and garnish with a banana chip.
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