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Monkey’s Breakfast

Monkey’s Breakfast

1 drink

Vincent Lundeen, Andaz Napa

Monkey’s Breakfast
    • 1 oz. Charbay Meyer Lemon Vodka
    • 1/2 oz. Amaro Montenegro
    • 1/4 oz. Dancing Pines Walnut Liqueur
    • 1 oz. banana / oat syrup, made with The Perfect Purée Banana Puree
    • 3/4 oz. lemon juice
Method for Cocktail:
1. Share ingredients, double strain over ice in a large rocks glass. Garnish with grated nutmeg.
Ingredients for making banana/oat syrup
    • 1 cup The Perfect Purée Banana Puree, thawed
    • 1 cup toasted old fashion rolled oats
    • 5 cups hot water
    • 1 1/2 cups brown sugar
    • 1 1/2 cups white sugar
Method for banana/oat syrup:
1. Put oats, banana puree, and hot water together and let sit for 30 min-1 hr stirring occasionally.
2. After letting it sit, put in a blender and blend until smooth.
3. Strain to get as much of the solids as you can. You should be left with about 3 cups.
4. Bring this to a simmer and add brown and white sugar stirring until it completely dissolves.
5. Keep refrigerated. Good for 2-3 weeks.
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