Big Dick’s Velvet Banana

Description: This decadent, dessert-inspired cocktail is rich and lush, showcasing banana whiskey, buttershots, and vanilla vodka. A foamed egg white adds silkiness, while a light touch of salted caramel syrup provides depth without veering into citrus territory. The result is a velvety drink with sweet banana, creamy butterscotch, and vanilla flavors, all balanced by a faint hint of salt for intrigue. Served up in a coupe, it’s an indulgent sipper for late-night cravings or as a playful after-dinner treat. Ingredients: 1 oz banana whiskey 1 oz buttershots (butterscotch liqueur) 0.75 oz vanilla vodka 0.5 oz salted caramel syrup (see recipe below) 1 egg white Small pinch of sea salt (for garnish) Salted Caramel Syrup (makes about 6 oz): 1/2 cup sugar 1/2 cup water 1/4 tsp sea salt Preparation (syrup): 1. In a small saucepan, heat sugar over medium-low heat until it melts and turns golden, swirling occasionally. 2. Carefully add water (it may sputter), then stir until smooth. 3. Add salt, stir, and cool. Store refrigerated. Preparation (cocktail): 1. In a shaker, combine banana whiskey, buttershots, vanilla vodka, salted caramel syrup, and egg white. 2. Dry-shake (without ice) for 15 seconds to emulsify the egg white. 3. Add ice and shake hard for another 15–20 seconds. 4. Fine strain into a chilled coupe glass. 5. Garnish with a small pinch of sea salt sprinkled on the foam. Glassware: Coupe glass Serving Volume: Approx. 4 oz