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Banana Old Fashioned

Give your classic Old Fashioned a tropical twist with the Banana Old Fashioned. Featuring the innovative flavor of Discarded Banana Peel Rum, this cocktail balances sweetness, spice, and fruit for a truly unique sipping experience. Perfect for rum lovers or anyone seeking a creative twist on a timeless favorite.

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Banana Old Fashioned

Banana Old Fashioned

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Banana Rum, best rum cocktails, Christmas, Christmas cocktails, Christmas drinks, christmas rum cocktails, easy christmas cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Discarded Banana Peel Rum
  • 0.25 oz Simple Syrup adjust to taste
  • 2 dashes Angostura Bitters
  • Orange Peel for garnish

Instructions

  • Combine the simple syrup and Angostura bitters in a mixing glass, stirring gently to blend.
  • Pour in the banana peel rum and fill the mixing glass with ice.
  • Stir the mixture for 20–30 seconds to chill and achieve the ideal dilution.
  • Strain the cocktail into a rocks glass over a large ice cube.
  • Twist an orange peel over the drink to release its aromatic oils, then drop it into the glass for an enhanced flavor profile.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Banana Old Fashioned delivers a lush balance of fruity banana undertones, the warming spice of Angostura bitters, and a subtle sweetness from the simple syrup. The orange peel garnish adds a refreshing citrus aroma, rounding out the drink with a sophisticated finish. Enjoy this unique riff on a classic and savor every tropical-inspired sip!

Banana Old Fashioned
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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