Donna in Brooklyn was one of the most creative, inventive cocktail bars the world has ever seen, spawning a generation of incredible mixologists and amazing tropical cocktails. We were heartbroken when it closed in 2020. Thankfully, some of their best creations were preserved in recipes, like this one for Matthew Belanger’s Fay Wray that we found at Punch, an online drinks magazine.
We never tire of banana liqueur – especially the Giffard Banane du Bresil called for here – but the Fay Wray keeps things interesting by adding in rich cognac and grassy rhum agricole alongside the expected aged rum.
Belanger uses a 2:1 syrup, so we’ve roughly converted it for a 1:1 syrup, but nudged it up just a bit; we found we liked it better with just a tiny bit more sweetness.
