Bar tools: 1 shaker, 1 strainer, 1 jigger, ice cubes
For the syrup: 1 frying pan, 1 spoon, 1 lighter, 1 mixer
Serve in a short drink glass.
Important: all final preparations must be measured with a jigger before being added to the cocktail.
Cut the bananas in half, and brown in a frying pan with the butter. Leave to brown for 5 minutes over medium heat. Pour 20gr of sugar, then 50ml of cognac over the bananas. Flambe them with a lighter until the flames go out on their own. Put the contents in a blender and add 50ml of water and 180gr of sugar, then blend for 30 seconds.
Put the cognac, banana puree flambe, lemon juice, and egg white (or aquafaba) if you wish) in a shaker.
Pour into a glass filled with ice cubes, filtering through the strainer.
Add banana leaf to garnish.
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Please do not share with anyone under 21. Drink responsibly.