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.”
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.
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.
More Flavours to Explore
