Banana-Cue Old Fashioned
What if we made this iconic Filipino street food into a cocktail?
Together with my friends at @tanduayrum, I’ve taken one of my favorite Filipino street foods and found a way to make it into a cocktail. Banana-cue is an iconic Filipino dish made with Saba bananas, that are fried with dark brown sugar to form a crispy, caramel coating. The piping hot caramelized bananas are then skewered with bamboo and eaten to-go. It’s a sweet, savory snack that I figured would be fitting with Tanduay Gold Rum - an iconic Filipino rum thats been around so long that my dad used to drink it back in the Philippines when he was my age :D
This is one of the best cocktails I’ve made this year, and the secret (besides the rum) is the Saba banana oleo saccharum, if you want the recipe sent to your inbox, comment ‘OLEO’ and I’ll send it over in the form of a recipe card so you can save it to your camera roll.
Cheers y’all!
ingredients:
2 oz | 60 ml Tanduay Rum
½ oz | 15 ml Banana-cue Oleo
½ oz | 15 ml Banana Liqueur
5 Dashes Angostura Bitters
5 Drops Saline
Banana Leaf (Garnish)
Banana-Cue (Garnish)
instructions:
Combine all ingredients in mixing glass and stir with ice. Pour and strain in a rocks glass over a large cube. Garnish with a hot banana-cue and banana leaf.
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