More and more bartenders are using banana liqueur to add complexity to tropical recipes, and in this rum-based number from Wu Chow, the ingredient brings an underlying fruitiness to the glass.
1 oz. aged rum
½ oz. banana liqueur
½ oz. falernum
1 oz. fresh lime juice
2 oz. fresh grapefruit juice
½ oz. fresh ginger juice
½ oz. demerara simple syrup (1:1)
Tools: shaker, strainer
Garnish: fresh grapefruit wedge
Combine all ingredients and shake with ice. Strain into an ice-filled rocks glass and garnish.
Wu Chow, Austin
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