When we spotted the rhubarb banana daiquiri on the list at ABC Cocina, we joked that we “don’t often see banana in drinks that aren’t smoothies.” In our interview with beverage manager Ann Marie De Bello this morning, we learned that she added the creative concoction to mirror the bananas on the food menu.
But almost immediately after we sipped that tipple, we started seeing banana cocktails all over town. Here are three more to drink right now.
Tahitian Rum Punch, PKNY
This tiki joint maintains a tome-like menu of island-themed drinks, so perhaps it’s no surprise that banana makes its way into some of the offerings. You can taste it blended into a frozen drink with strawberries, coconut, and rum, or you can sip it in this zippy punch, which mixes the fruit with two kinds of rum, Lillet Blanc, and several fresh juices, including pineapple, grapefruit, orange, and lime, for a result that’s boozy, bright, and voluptuous.
The Foundation, Dell’anima, L’Artusi, Anfora and L’Apicio
Sample this trend while contributing to a good cause at any one of these four Italian restaurants. The Foundation combines banana with rum, bitters, lime, and agave in a coupe glass, and proceeds from the sale of the drink go to Foundation Rwanda, an organization that funds secondary education for children born from rape during the 1994 genocide in Rwanda.
Smoked-Banana Mezcal Margarita, Empellon Taqueria
This West Village taqueria offers 10 different variations of the margarita, including a by-the-books classic and a version injected with the heat of a serrano pepper tincture. Adding a smoked banana to a drink that subs mezcal for tequila pulls out the robust smokiness of the spirit and tempers it with sweetness. A healthy shot of lime juice brings both flavors into balance.