Leroux® Crème de Banana
Sweet, Tropical, No Peeling Necessary
Expand the horizons of your tropical drinks with the silky, smooth taste of ripe golden bananas.
30 Proof • 15% ALC/VOL
Available in 750ml and 1L
Jez Sez
My friend, Paul, once showed me what he called the ‘proper’ way to peel a banana. Apparently, it is how monkeys do it! Anyways, he’s a great guy, you’d like him.
Bahama Mama
A tour de force of tropical tastes, this vacation-in-a-glass combines fruit and rum flavors to inspire wanderlust and cocktaillust.
¾ oz Leroux® Créme de Banana
1 oz Trader Vic’s® Spiced Rum
¾ oz coconut rum
1 ½ oz orange juice
2 ½ oz pineapple juice
1 tsp grenadine
Pineapple or orange wedge and maraschino cherry for garnish, optional
Add all ingredients to a shaker. Shake well and strain into a hurricane glass filled halfway with ice. Garnish with a pineapple or orange wedge and maraschino cherry.
Jez sez:
“We went on family tropical holiday once and Bahama Baba insisted on drinking everything, even her medicine, out of a coconut. And also that we call her Bahama Baba.”
Pisco Banana
The Peruvian Pisco Sour is the perfect sweet, sour, foamy foundation to add tropical flavours onto—like Leroux® Crème de Banana.
½ oz Leroux® Crème de Banana
1 egg white
1 ½ oz pisco
¾ oz lemon juice
¼ oz simple syrup
Add ingredients to shaker without ice and dry shake. Add ice and shake, then strain into glass.
Banana Boulevardier
The Boulevardier is a riff on the Negroni, substituting whiskey for gin. This is a riff on that, adding sweet banana flavour to the bitter classic.
½ oz Leroux® Crème de Banana
1 ½ oz Douglas & Todd® Bourbon
1 oz sweet vermouth
½ oz Campari
Caramelized bananas to garnish, optional
Add all ingredients to a mixing glass with ice and stir. Add a large ice cube to a rocks glass. Strain ingredients into glass. Garnish with caramelized bananas to serve.
More Flavours to Explore
