Bananas Foster Cocktail Variations
Make your bananas foster martini a bit more creamy or with more robust caramel notes and everything in between with these suggestions.
- Use equal parts dark rum and spiced rum for the liquor.
- Swap dark rum for a vanilla vodka or banana-infused vodka. Likewise, you can use a plain vodka to allow the other flavors to shine.
- Include a splash of heavy cream for a richer martini.
- Caramel vodka makes for an excellent choice for a base spirit.
Garnishes for a Bananas Foster Martini
From a graham cracker rim to a simple ground spice, you'll find that any of these garnishes will complete your cocktail with the perfect touch.
- Drizzle caramel syrup on the inside of the glass before serving.
- Give your drink a brown sugar rim. Rub the rim of the glass with an orange wedge and dip the rim into a saucer with brown sugar.
- Sprinkle brown sugar over the top of the drink, or even ground nutmeg.
- Garnish with a slice or two of banana on the rim of the glass, or pierce the slices with a cocktail skewer.
A Look at the Bananas Foster Drink
The bananas foster dessert got its start down in New Orleans at a restaurant named Vieux Carré. Note that this is not where the vieux carré cocktail comes from; that is, in fact, the Carousel Bar. The dessert is a decadent treat that's set ablaze in the preparation process. After cooking the banana with butter and brown sugar, rum is added to the mixture before the chef ignites the dish. Once the flames extinguish, many serve the dish over vanilla ice cream and occasionally add nuts or whipped cream toppings.
You can prepare the dessert in a number of ways, as you can the cocktail. Most notably, you can add extra white crème de cacao and a splash or two of heavy cream to the mix before shaking up and serving over ice in a rocks glass.
Bananas Foster in a Glass
Skip the danger and risk of a dessert going up in flames by going the nontraditional route with a bananas foster cocktail. Capture all the flavors of this classic and beloved dessert in a glass. What could make for a better after-dinner delight?