Bar Director Kristin Wenzinger’s Coffee and Banana Bread Cocktail

For our Behind the Cocktail feature, we check out this awesome brunch cocktail that takes coffee cocktails a step further by incorporating notes of banana bread, allowing guests to drink their pastries.

Bistronomy by Nico in Charleston, SC, the French-inspired brunch features an assortment of modern tartines and the Not-So-French French Toast, all prepared on the house milk brioche bread.

Wanting to create a coffee cocktail that allows guests to ease into Sunday, Beverage Director Kristin Wenzinger came up with this delicious cocktail. Inspired by the timeless Espresso Martini and the Charleston restaurant’s brunch menu, which revolves around the use of brioche, her coffee and banana bread cocktail is a less intense, boozy coffee experience. Turning to her love of baking to create this cocktail, Kristin was able to provide a natural coffee flavor and include classic banana bread ingredients—vanilla, cinnamon, and walnut. Creamy and delicious, the drink’s cinnamon sugar rim delivers an added fun textural sensory experience. Oh, It’s easy like Sunday morning. Give it a mix.

Coffee and Banana Bread Cocktail

Ingredients:

• 1 oz Cannon Distillery’s Coffee Liqueur
• 3/4 oz 99 Bananas Vodka
• 3/4 oz Chila Cinnamon Cream
• 3/4 oz Cinnamon-infused Vanilla Syrup
• Few dashes of Walnut Bitters

Preparation: In a large rocks glass, rim with cinnamon and sugar, then fill with ice. In a cocktail shaker, add the coffee liqueur, 99 Bananas, Cinnamon Cream, syrup, and bitters. Shake until mixed. Strain over rocks and serve.