Banana Pudding Meringue

Toasted Coconut Rum

Banana Pudding Meringue

Posted: May 13, 2020

Today’s recipe was created by Big Woods Restaurant Group’s Coroporate Mixologist, Taylor Jacks. Here’s his story:

Banana pudding is such a nostalgic dish for me, bringing me back to simpler times. Playing outside as a kid and coming in to chilled banana pudding — nothing better.
This cocktail brings back that same nostalgia.
I’d forgotten how much I love banana pudding prior to tasting this. It encapsulates all of those senses and Hard Truth Toasted Coconut Rum is a perfect complement for a slight flair.

—T. Jacks

Banana Pudding Meringue
By Taylor Jacks

Ingredients:
2 oz. Hard Truth Toasted Coconut Rum
½ oz. Crème de banana liqueur
½ oz. Lemon juice
¼ oz. Vanilla simple syrup*
1 Egg white, or 1 oz. liquid egg whites
Nilla Wafer powder, to garnish

Craft:

  1. Crush two Nilla Wafers into a powder. Dampen rim of martini glass and coat with wafer powder.
  2. Add one egg white, or 1 oz. liquid egg whites, then lemon juice to bar shaker. Cover and shake for 12 seconds.
  3. Uncover and add Hard Truth Toasted Coconut Rum, crème de banana liqueur, and vanilla simple syrup to egg white froth.
  4. Add ice, cover, and shake for an additional 16 seconds.
  5. Single strain into wafer-rimmed martini glass. Enjoy!

* To make vanilla simple syrup, heat 1 c. granulated sugar and 1 c. water until sugar dissolves. Stir in vanilla. Allow to cool before use and store in a glass, lidded container.