Bottle Swap Collabo Part 3: Giffard Banane du Bresil


1 1/2 oz Blended Scotch (ideally on the peaty side) {Mackinlay Shackleton]
3/4 oz Banana Liqueur [Giffard]
1/2 oz Maple Syrup
1/4 oz Apricot liqueur [Rothman and Winter]

Stir with ice, strain into an ice filled rocks glass. Garnish with banana wedge.

About a year and a half ago, I teamed up with Katie from Garnish Blog for a series of bottle swap posts. To refresh your memory, the idea is we each buy a different bottle, trade half, and make some drinks. Last time we did the King’s Ginger and Ancho Reyes. It was such a blast, we decided to do it again with two more bottles. As luck would have it, shortly after we made the trade, Katie announced she was pregnant. So we put the bottle swap series on hold until she was off the wagon again. Now that she’s officially a mom, it’s time for the third Bottle Swap intallment, starring Giffard Banane du Bresil. Be sure to check out Katie’s take, Banana Bread

Forget everything you think you know about banana liqueurs. This is stuff is the real deal. Not surprising considering who makes it. Giffard consistently produces some of the most amazing fruit liqueurs out there, and I’ve yet to have a bad bottle from them (as evidenced by their grapefruit liqueur, which is basically cheating).

Their banana offering is no different. It’s made by slowly macerating bananas and adding in some cognac as well. The result is almost like banana bread in a bottle. Notes of ripe and dried banana are everywhere, with a silky smooth mouthfeel. Caramel and toffee undertones are present too, but this liqueur is anything but sweet. Make no mistake, it’s all bananas all the time.

For the drink, I wanted to do something vaguely reminiscent of the classic Bananas Foster dish. To capture those flamed, carmelized notes, I brought in a Highland focused blended scotch (based off a bottle supposedly used by one of my favorite explorers, Earnest Shackleton). Maple syrup provided some complex sweetness, while apricot liqueur lent an even deeper richness to everything.


The nose of the Pratfall started off smoky, with caramel and banana aromas swirling around. On the sip it’s like drinking velvet – incredibly smooth. Rich toffee notes and and bready flavors from the scotch lay the foundation. The banana is assertive but not overpowering, and plays very nicely with the apricots. The finish is warm with maple sweetness cutting through, finishing with a little more scotch burn and one last hint of banana.

Bananas and comedy are closely intertwined. Some say images of a person slipping on a banana peel can be found in some cave drawings. Ok, maybe I made that up, but the banana peel slip trope has been around since at least the early 20th century. Since this drink is all about that fruit, I named it after the fate of anyone in showbusiness who steps on a banana peel.

Don’t forget to check out Garnish Girl’s take on this amazing liqueur, and keep your eye out for the other half of this bottle swap. Even better, find a friend and do your own exchange.

2 thoughts on “Bottle Swap Collabo Part 3: Giffard Banane du Bresil

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