Monkey Business
by Steve Schul and Paul Zablocki
At times you crave a classic cocktail, or maybe something quick and easy, but sometimes you want to experiment. This was one of those times. A bottle of champagne was on hand as well as some over-ripe bananas. Brandy sounded like a warming addition for a chilly evening and a bit of Velvet Falernum would be an island kiss. This was an experiment that worked. We call it Monkey Business.
Simply blend bananas with an immersion blender or mash and strain through a sieve to make them super smooth. Add to a shaker with cognac and Velvet Falernum. Shake vigorously with ice. Pour (or strain if you prefer) into a chilled glass. Top with champagne and stir.
Monkey Business
- 2 oz. cognac or brandy
- 1/2 oz. Velvet Falernum
- 1/4 oz. ripe banana puree
- 3 oz. champagne or prosecco
Shake first 3 ingredients in ice for 30 seconds. Pour into chilled goblet. Top with champagne. Give it a little stir.
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