The Daiquiri du Bresil is similar to other banana daiquiri recipes, but is a little dryer and more vegetal thanks to the light rum and omission of additional sweetener.
The recipe comes from Connor O’Brien at Rumba in Seattle, and calls for Giffard’s Banane du Bresil, an utterly top-notch liqueur with notes of banana bread. Tread carefully if you use a different banana liqueur – there are lots of low-quality options on the market that will produce an acrid, cloying cocktail.
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass. Garnish with a lime wheel and a banana chip or a banana slice spritzed with lime juice (to prevent browning).
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