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Banana Spider

Kirk Estopinal's banana-liqueur riff on the Pisco Sour, from Cane & Table in New Orleans.

Go to the recipe ↓

Punch publishes the Banana Spider as a Pisco Sour riff by Kirk Estopinal of Cane & Table: pisco, lemon juice, banana liqueur, simple syrup and egg white, served up in a chilled coupe. The step to get right is the first shake, which goes without ice so the egg white is whipped before any ice is added. Angostura bitters go on at the end as the garnish.

Recipe 1 · PUNCH

Punch, Estopinal's spec

Contains alcohol

Ingredients

Original recipe quantities.

See the proportions

Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.

pisco
50%
lemon juice
25%
banana liqueur, preferably Giffard Banane du Brésil
17%
simple syrup
8%

Method as published

  1. Chill a coupe.
  2. Put the egg white, pisco, lemon juice, banana liqueur and simple syrup in a mixing tin and whip shake with no ice.
  3. Add ice to the tin and shake again.
  4. Strain into the chilled coupe.
  5. Garnish with Angostura bitters.

Garnish Angostura bitters

  • Banana liqueur: preferably Giffard Banane du Brésil.
  • The garnish line gives no quantity of bitters.

Recipe source: PUNCH ↗

Which banana liqueur to buy

Estopinal uses a macerated banana liqueur here, and the preferred bottle is Giffard Banane du Brésil. Frederic Yarm's Cocktail Virgin write-up uses the same measures and method with Giffard and Macchu pisco, a useful reference if you want a named pisco to start from.