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Habano Banano Mexicano (triple "o")

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Bright and spicy, with white rum, banana liqueur and a smoky touch of mezcal, lifted by lime juice. A homemade chili and pandan syrup adds heat and a grassy sweetness, and egg white gives a silky texture.

Similar names: Mexicano (Hot)

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Creamy
Smoky
Sour
Spicy
Tropical

Ingredients

Servings:
1
Your bar: 0/6
Egg White
3 cl
Chili & Pandan Sugar Syrup
1.5 cl
White Rum
6 cl
Lime Juice
3 cl
Mezcal
1.5 cl
Lejay Liqueur De Banane
0.75 cl
🌾 Gluten-free🥚 Contains egg

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Instructions

  1. Chili & Pandan Sugar Syrup
  2. Cut one habanero chili (red or orange) and cut two pandan leaves into pieces.
  3. Steep the chili and pandan in a cup of boiling water.
  4. Stir in 8 oz cane sugar and boil for 10 minutes.
  5. Cocktail
  6. Chill a coupe with ice or in the freezer.
  7. Fill a shaker with ice and add the chili & pandan sugar syrup, banana liqueur, mezcal, white rum, lime juice and egg white.
  8. Shake hard until well chilled.
  9. Strain into the chilled coupe.
  10. Garnish with a piece of fresh or dried banana.

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