The Banana Bliss is a new twist on a forgotten recipe from Caitlin Laman at Chicago’s Ace Hotel. Where the original was a slightly acrid mix of cognac and banana liqueur, Laman’s choice to bring sherry to the party proved to be the missing piece the 1930s recipe needed to appeal to a modern palate.
This is not a drink that will work with any sort of artificially-flavored candy-esque banana liqueur, like 99 Bananas. You need the best stuff you can get to make this work! We’re obsessed with Giffard’s Banane du Brésil, but we’ve heard great things about Tempus Fugit’s banana liqueur (that’s the one Laman’s recipe calls for).
Laman’s Banana Bliss calls for oloroso sherry, a type that is typically the driest of the sweet sherries. You can lean into the banana-bread profile with a sweeter sherry, or opt for a drier sherry to keep the drink light and crisp.
