101 Best New Cocktails: Trinity Avenue by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales
Adapted from a recipe by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales
“The crème de banane helps to smooth out this bitters-heavy drink wonderfully, adding a exotic Caribbean twist to a somewhat classic style drink. The drink is named for the road on which the house of Angostura can be found today.” Mark Holmes.
15 ml (.5 oz) Dubonnet
15 ml (.5 oz) crème de banane
7.5 ml (.25 oz or 12 dashes) Angostura Aromatic Bitters
1 orange twist, as an aromatic garnish
1 dehydrated banana chip, as garnish
Stir over ice and strain into a chilled cocktail glass. Express orange oil over the top of the drink and discard the twist. Add the dehydrated banana chip.
gaz sez: Yet another bitters-laden cocktail. Makes my little heart glad, it does. And Mark is right on the money when he points to the crème de bananes as the ingredient that balances out the bitters. Fabulous job, Mark, and I must add that I love the relative simplicity of this formula—it’s one of those drinks that can be made in near-as-damn-it every bar in the world. I hope that the good folk at Angostura take note.