Created by Alex Witt, bartender at 2 Birds, 1 Stone, in Washington, D.C., this frozen whiskey cocktail recipe makes 3 servings. “Coffee enhances the banana flavor profile and adds richness. Combined with Irish whiskey, this gives the cocktail a depth you traditionally wouldn’t associate with a blender drink,” Witt says. Don’t mistake depth for being heavy—this is refreshing for any hot summer day.
INGREDIENTS
- ½ banana
- 1½ oz. lemon juice
- 1½ oz. coconut milk
- 1½ oz. drip coffee (preferably dark roast, brewed strong)
- 2 oz. water
- 3 oz. sugar
- 3 oz. Teeling Small Batch or other Irish whiskey
- ¾ oz. Ramazzotti or other amaro
- Garnish: Banana slices; coffee beans
DIRECTIONS
In a blender, blend all the ingredients except whisky and amaro. Add the alcohol and 3 cups ice and blend again. Pour into glasses and garnish with banana slices and coffee beans.
