Banana Bread Carajillo
The Crane
Ethan Pahl
Rocks
Base
1.5 oz Dulce Oro Reposado
1 oz Giffard Banane du Brésil
2 oz fresh espresso
4 sprays saline
2 dashes Woodford chocolate bitters
Garnish
Torched orange peel with cinnamon
Method
Combine all ingredients in a shaker with ice. Hard shake to build the espresso foam, then strain into a rocks glass over fresh ice. Express the orange peel over the top, sprinkle cinnamon onto the peel, then torch the peel to flame the cinnamon and citrus oils onto the surface.
Bartender’s Notes
Coffee, chocolate bitters, and banana liqueur read like banana bread on the nose; the saline tames the espresso bitterness without sweetening the drink. The torched cinnamon-orange garnish is the signature move — do not skip it.
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