| 45 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 90 ml | Milk (whole milk/full 3-4% fat) |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Angostura Aromatic Bitters |
| 1 dash | Vanilla extract/essence |
| 1 fresh | Banana (preferably overripe) |
Read about cocktail measures and measuring.
Garnish:
Banana chunk
How to make:
BLEND all ingredients with 12oz scoop crushed ice and serve with straws.
Review:
Trader Vic writes of his drink, "the world's finest, greatest, oh-so good peachy hangover special. This'll do when nothing else will." Perhaps Vic is somewhat overselling this malty banana meal of a drink.
History:
Created by Victor J. Bergeron, this recipe is adapted from his 1948 Bartender's Guide... Trader Vic.
BANANA COW
Victor Bergeron, Bartender's Guide... Trader Vic, 1948
1 crushed ripe banana
3 oz. whole milk
2 level tsp. bar sugar
1½ oz. Puerto Rican rum
Shake with crushed ice or mix in electric mixer; strain into large glass. Note: This drink is good for children, omitting the rum. Be sure the banana is ripe.
Alcohol content:
- 0.9 standard drinks
- 8.79% alc./vol. (17.58° proof)
- 13.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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