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.

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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.

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