Coconut, Banana, and Mr Black Walk Into a BarPublished ~ December 23rd, 2020 | Updated ~ March 28th, 2021
Author ~ Carl Busch
Tags ~ Rum | Mr Black |
Coconut, Banana, and Mr. Black Walk Into a Bar. They find their friend, Orange, saving them a seat. We don't have an ending to the classic joke. But these ingredients that don't usually go together ended up having a good time in this cocktail.
Coconut, Banana, and Mr Black Walk Into a Bar Recipe
- 1.5 oz banana puree
- 1.5 oz coconut infused mr black
- .75 oz bacardi white rum
- .5 oz bacardi reserva ocha
- 1 egg white
- 1 orange twist
- Combine all ingredients into a tin
- Dry shake for 10 seconds
- Add ice
- Shake for 10 seconds
- Double strain into glass
This is the 6th week of the Mr. Black Coffee Cocktail Challenge. Steve the Bartender and Mr. Black have teamed up for an 8-week cocktail competition. The challenge is using Mr. Black Cold Brew Coffee Liqueur to make a delicious cocktail.
I decided to create a drink using a couple of different techniques I've never tried—fat washing and making a banana puree.
Fat washing is the technique of infusing an oil or fat into a liquor. If done correctly, fat washing can enhance the spirit's flavors even more than just placing fruit or herbs in the alcohol.
I decided to use coconut oil as the fat and Mr. Black as the spirit. I've had some nice coconut coffees in the past and thought this would be the right flavor combination to try for this challenge. After 24 hours of infusion, I sampled my Coconut infused Mr. Black, and it was perfect! The coconut and coffee flavors matched perfectly without dominating each other.
Coconut Infused Mr Black Recipe
- 14 oz Mr Black
- 1/2 cup melted coconut oil
- Combine into a mason jar
- Shake several times for 4 hours
- Place in freezer for at least 20 hours
- Puncture a hole from frozen oil and fine strain the infused Mr Black
- Store in a container
So, what do I make with this coconut coffee liquor? I knew rum would pair well, so I decided to use a split base for this. Using Bacardi white rum and Bacardi Reserva Ocha.
Now to sweeten the drink. I decided what I wanted to use pretty quickly, but I had to figure out how to do it.
I used to make a dessert with bananas, brown sugar, and coconut when Riley and I started dating. Banana seemed like the perfect sweetener since Reserva Ocha already added a caramel taste of the brown sugar in that dessert.
So I tried making a banana puree with my usual technique. That didn't work. Then I searched and found a few recipes for banana syrups and purees, but they weren't quite right either.
Then I remembered a process I had seen where fruit and sugar are added to a Ziploc bag, and it creates a syrup. So I added 4 bananas to a ziplock bag with a cup of sugar and waited.
After 4 hours, I tasted it, and it was exactly what I wanted. The only problem was that it was still grainy from the sugar. So I let the bag sit for another 4 hours and tried it again. The sugar was dissolved entirely, and I had a banana syrup.
Banana Puree Recipe
This will hold in your refrigerator for 3 - 5 days.
- 4 bananas
- 1 cup sugar
- Cut up the bananas
- Place bananas into a ziplock bag
- Pour sugar into bag
- Let sit for 8 hours
- Strain out chucks of bananas
- Place puree into a container
Since the cocktail's dominant flavors are tropical, I figured I'd lean into the tiki flavors and tie them together with some citrus. I added an orange twist in the shake to help get the orange oils into the entire cocktail without overpowering the more delicate banana and coconut flavors.
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