1 1/2 oz Fattened Coconut Milk (*)
3/4 oz Simple Syrup
1/2 oz Lemon Juice
1/2 oz Lime Juice
3/4 oz Giffard Banane du Bresil
Blend with 6 oz ice, pour into a cup, and garnish with a straw.
(*) 2 parts Coco Lopez, 1 part Heavy Cream or 1 oz, 1/2 oz, respectively.
For Mardi Gras two Tuesdays ago, I made my way down to Kenmore Square to celebrate at the Hawthorne. On their special holiday menu, I requested the Blended Banana Ramos that was subtitled "They said it couldn't be done." Jackson Cannon explained that he had challenged bartender Jared Sadoian to come up with a blender Ramos recipe. Instead of using egg white, they utilized the house coconut milk which is a combination of Coco Lopez and heavy cream that Jackson and the opening crew at the Hawthorne brainstormed before the Hawthorne's inaugural night in 2011. The end result was a homage to New Orleans recipes in two different ways with the first being a Ramos (even if it eschewed the Fizz part) and the second being a frozen Daiquiri idea for convenience.