Feeling bananas here. Ready to split for summer, but while we wait, we're going ape for these fruit forward ingredients to mix, bitter, and sip our way to a tropical paradise.
Brenne Single Malt French Whisky - This unique sipper tastes like a soft, golden Speyside Scotch with a little something extra. Honey, apricot and crème brûlée kick into a spicy ginger and black pepper finish and a gentle puff of smoke. Sip neat, on the rocks, or use as your base for an old fashioned.
Banhez Mezcal - A blend of Espadin and Barril agaves that delivers an incredibly rich drinking experience with bold banana notes and a medium smoke palate. For an earthy, fruity, and satisifying cocktail, mix up a Oaxacan Old Fashioned and finish it with some chocolate chili, or mole bitters bitters.
Giffard Banane du Bresil Liqueur - French for best banana liqueur ever made. Brazilian bananas are well-known for their exceptionally high quality. This is crafted with a blend of the finest bananas and a touch of cognac. Creamy banana, redolent with butter and baking spices; hints of vanilla and ginger, blazed with oak-aged cognac. Sip on its own, or use it as a sweetener in any cocktail calling for syrup or liqueur. Plays particularly well with rum, cognac, and whiskey.
Amargo Chuncho - The original Peruvian bitters and the only bitters for a truly authentic Pisco Sour. Chuncho is a complex and well balanced combination of over 30 various peels, herbs, roots, barks and flowers from the Peruvian forest – including Quina and Sarrapia leaves – that are macerated then rested for six months in oak barrels. Most commonly used to finish off a pisco sour, but we also love it with amaro, rum, and aged tequila.