The Bananarac is a contemporary interpretation of the classic New Orleans cocktail, Sazerac, combining rye whiskey, Cognac, banana liqueur, demerara syrup, aromatic bitters, and a rinse of absinthe. This spirit-forward, modern classic was created by bar pro Natasha David in 2014 at her now-closed New York City cocktail bar, Nitecap.
In 2013, just a year before the Bananarac’s creation, Giffard Banane du Brésil liqueur became available in the United States. The rich banana liqueur with a touch of oak-aged Cognac became an instant bartender favorite. The versatile staple was used to transform everything from pre-Prohibition classics to tropical favorites.
It’s believed that early iterations of the Sazerac were made with French brandy, specifically, Sazerac de Forge et Fils Cognac. However, in the late 1800s, phylloxera invaded French wine regions and destroyed many vineyards, cutting off the supply for French wine and Cognac. By the early 20th century, rye whiskey became the standard base of the famed Nola cocktail.
The Bananarac incorporates both spirits, using a split base of rye whiskey and Cognac, also a common method of building a contemporary craft Sazerac.
Why the Bananarac works
Rich and layered, the Bananarac uses the distinctive flavors of a Sazerac and infuses it with ripe, bananas foster aromatics.
An absinthe “rinse,” a tiny swirl of anise-forward spirit to coat the inside of a rocks glass, will add layers of complex, herbaceous flavors without overpowering the drink. The lingering perfume of herbal notes plays well with the spice of the rye whiskey and dried fruit from Cognac. Absinthe’s licorice-like bitterness balances the sweetness of the banana liqueur and simple syrup as well.
The original recipe used a demerara gum syrup as a sweetening agent. Gum arabic and demerara sugar combine to create an extra luscious, silky texture. This slight adaptation calls for an easy-to-make rich demerara syrup, which will lend a similar molasses flavor and velvety texture.
Giffard Banane du Brésil is the star ingredient in the Bananarac. The liqueur adds a caramelized banana quality, and with warm baking spice notes, a touch of buttery banana bread.
Dining and Cooking