Big Dick’s Banana Cream

A decadent, playful twist on the classic dessert cocktail, this indulgent creation balances rich banana and butterscotch with a vanilla backbone and a creamy texture from egg white. A few dashes of coffee bitters add depth and keep the sweetness in check, while the garnish provides aromatic lift. Best enjoyed as a dessert sipper. Serve in: Coupe glass Ingredients: - 1 oz banana whiskey - 0.75 oz Buttershots (butterscotch liqueur) - 0.5 oz vanilla vodka - 0.75 oz fresh lemon juice - 0.5 oz simple syrup (1:1 sugar to water) - 1 egg white - 2 dashes coffee bitters (such as Angostura Cocoa Bitters or Bittermens Xocolatl Mole) - Garnish: Freshly grated nutmeg and a banana chip (optional) Preparation: 1. Add all liquid ingredients and the egg white to a shaker (no ice). 2. Dry shake vigorously for at least 10 seconds to emulsify the egg white. 3. Add ice and shake hard until well chilled (about 15 seconds). 4. Double strain into a chilled coupe glass to ensure a smooth, frothy texture. 5. Garnish with a light dusting of nutmeg and a banana chip placed on the rim. Serving volume: Approximately 4–4.5 oz Experience: Expect a silky, aromatic head with deep banana and butterscotch notes, balanced by tangy lemon and a subtle, lingering coffee-chocolate finish. The nutmeg and banana garnish add inviting aroma and visual appeal.