The sleepless Bananasplit



I’ve been a bartender since I was 18, starting in a Sausalitos franchise with no prior knowledge.Worked and learned in many bars since then. Now I have job offers from some of the best bars in Cologne


  • 30 Ml. Licor 43 Original
  • 30 Ml. Cold Brew
  • 15 Ml. Discarded Banana Peel Rum
  • 15 Ml. Bacardí 4 years aged gold Rum


Cocktail Preparation
  • Pour Licor 43, Discarded Banana Peel Rum, Bacardí 4 years aged gold Rum and the Cold brew in a shaker.
  • Prepare a cold coupette glas, with a small scoop of Vanilla ice in the middle.
  • Shake the drink with a lot of ice.
  • Fine strain the drink and pour it in the coupette around the ice scoop.
  • Grate some tonka bean over the ice.
  • Decorate the cocktail with a dried banana slice.
Coffee Preparation
  • Take the Italian Blend from the 'Altstadt Rösterei' Cologne (65 percent Robusta, 35 percent Arabica, Pre-Roast-Blend)
  • Coarsely grind the coffee
  • Mix 13,8 gramm coffee with 200ml filtered ice cold water in a glass bottle.
  • Put it in the fridge for 12 hours.
  • Filter the cold brew with a fine mesh strainer.

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