Bananas and ripe pineapple provide a great base for this cocktail. With the addition of bay leaf and black peppercorn, there’s also an inviting hint of savory flavor amongst those tropical notes. Elmwood bar director David Greteman says he’s always loved bay leaves: “They work magic and create cohesion in many things.” This recipe also works well with a guest’s spirit of choice, which he says adds a level of versatility to it.
Recipe courtesy of David Greteman, bar director, Elmwood in Maplewood, Missouri
"There needs to be a certain depth of flavor to every cocktail, and especially NA cocktails; there needs to be some kind of interesting component. People don’t just want to order a ginger beer or a club soda. [Beverages] are a continuation of the experience of dining out, and everyone should be able to partake. From the bar side, I think that working with zero- and low-proof cocktails forces you to become more versed in the products you carry on your bar." –David Greteman
Serves | 1 |
Banana-Bay Leaf Syrup
- 3 bananas
- ½ ripe pineapple, diced
- 2 cups granulated sugar
- 6 bay leaves
- 12 black peppercorns
- 2 cups water
- 2 oz banana-bay leaf syrup (recipe follows)
- 1 oz lemon juice
- club soda
- 1 slice pineapple, for garnish
| Preparation - Banana-Bay Leaf Syrup | Slice two of the bananas and smash the third with your hands; add to a small saucepan. Add remaining ingredients and heat over medium, stirring occasionally, until sugar has dissolved. Lower heat and simmer, 15 minutes. Remove from heat and allow to cool. Strain and discard solids before refrigerating.
| Preparation - Nan’s Bay | Add syrup and lemon juice to a shaker tin with ice. Shake vigorously and then dump contents into a rocks glass. Top with club soda and garnish with pineapple slice.