Fay Wray

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.

Ingredients
- 1 wedge Lime
- ¾ part Aged rum
- ¾ part Cognac or Brandy
- ¾ part Banana liqueur
- ¼ part Unaged rhum agricole or Aged rhum agricole
- ¾ part Lime juice
- ½ part Brown sugar syrup
Instructions
Squeeze the lime wedge into the shaker, and then toss the whole wedge in. Add the remaining ingredients, and crushed or pebble ice. Shake briefly, and pour unstrained into a short glass. Garnish with a fresh or dried banana slice and a fat sprig of mint.


Get the App
The Cocktail Party app puts this drink – and hundreds more – in your pocket, and tells you what you can make from the ingredients you have at home. It's the best $3.99 you'll ever spend on a drink.

Read more
- Fay Wray recipe at Punch
