A short (95ml), shaken serve, Filthy XIII, which is number 28 on the Top 50 Cocktail Bar’s List, makes around 10% of its cocktail sales from the Bananarita, though this can vary depending on the time of year.
Filthy XIII general manager Jemima Christie said: “In terms of actual volume, this changes hugely between summer and winter months, but this drink makes up around 10% of our cocktail sales.
“We have between 20 and 25 drinks on the menu at a time, and this is on the more popular side of orders.”
Christie added the “approachable” nature of the Bananarita, which is around 15% ABV after shaking, makes it stand out against other items on the menu.
“The fact it’s super approachable and just slightly different from one of the most popular classics [makes it stand out]. The banana adds interest while the drink overall still feels familiar”, she said.
Moreover, the manager claimed approachable cocktails like this can incentivise consumers to visit a venue.
She continued: “More approachable serves with a range of base spirits that are in drinks other than neat or with mixers provide a sense of celebration and excitement [and a] greater incentive to visit.
“They also help diversify the offering to groups in the pub setting as an alternative to beer/cider etc, and appeal to [a variety of customers].”
The cocktail costs around £3 to create and retails for £8.30 at Filthy XIII.
When it comes to diversifying the serve, Christie added operators could look to offer the Bananarita as a frozen cocktail.
She said: “It is also delicious served frozen if you have a blender. Just add around 10ml extra sweetness per drink (e.g., sugar syrup, agave, or banana liqueur), and add just enough crushed ice to the blender to cover the liquid.”
Let's get into it...Equipment required:
- Cocktail shaker
- Hawthorne strainer
- Fine strainer
- 30ml Tequila
- 20ml Banana liqueur (Filthy XIII uses Giffard Banane Du Bresil)
- 7.5ml Agavero
- 7.5ml Agave syrup
- 30ml Fresh lime juice
- Add all ingredients to a cocktail shaker and shake
- Fine strain and serve in a chilled coupe glass
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