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.