 | Monkey’s Breakfast1 drink Vincent Lundeen, Andaz Napa |
| Monkey’s Breakfast | |
| • | 1 oz. Charbay Meyer Lemon Vodka |
| • | 1/2 oz. Amaro Montenegro |
| • | 1/4 oz. Dancing Pines Walnut Liqueur |
| • | 1 oz. banana / oat syrup, made with The Perfect Purée Banana Puree |
| • | 3/4 oz. lemon juice |
| Method for Cocktail: | |
| 1. | Share ingredients, double strain over ice in a large rocks glass. Garnish with grated nutmeg. |
| Ingredients for making banana/oat syrup | |
| • | 1 cup The Perfect Purée Banana Puree, thawed |
| • | 1 cup toasted old fashion rolled oats |
| • | 5 cups hot water |
| • | 1 1/2 cups brown sugar |
| • | 1 1/2 cups white sugar |
| Method for banana/oat syrup: | |
| 1. | Put oats, banana puree, and hot water together and let sit for 30 min-1 hr stirring occasionally. |
| 2. | After letting it sit, put in a blender and blend until smooth. |
| 3. | Strain to get as much of the solids as you can. You should be left with about 3 cups. |
| 4. | Bring this to a simmer and add brown and white sugar stirring until it completely dissolves. |
| 5. | Keep refrigerated. Good for 2-3 weeks. |