The 46, from Hilltop Kitchen in Tacoma, Washington, is the cocktail equivalent of a breakfast of fresh coffee and banana bread. It’s one of our favorite ways to show off a high-quality banana liqueur, like those made by Giffard or Tempus Fugit.
The recipe, as printed in Imbibe magazine, calls for cold-brew coffee. You can get the stuff pre-bottled from your favorite coffee joint, or you can just do what we do and use whatever’s left over in your french press from your morning coffee.
Shake all ingredients with ice and strain into a chilled, small glass. Garnish with a banana slice (spray with lemon or lime juice to keep it from browning), or leave ungarnished.
- Three Ways: Coffee Cocktails from Imbibe magazine