Clément Bana Canne French Caribbean Liqueur

If you like bananas, you are going to go, yes, bananas, over Clément Bana Canne French Caribbean Liqueur from the island of Martinique. Made with locally sourced bananas and rhum Agricole, this is an exceptional spirit imported by SPIRIBAM that will inspire both bartenders and cocktailians with its endless possibilities. We used it to create three great cocktail recipes and also used it to create a luscious dessert to show its versatility. Cheers!

Bottle Notes: “Clément Bana Canne French Caribbean Liqueur Is made in Martinique. The essence of Martinique captured in an all-natural recipe with locally sourced bananas and Rhum Agricole.”

Product Information: “Made from bananas grown at Habitation Clément macerated in unaged rhum Agricole. It is a blend of unaged rhum Agricole, sugar cane syrup, and a natural banana extract made using bananas grown at Habitation Clément. The banana extract was developed specifically for Clément using innovative, low-energy extraction techniques.” 25% alcohol.

Tasting Notes: The color of Clément Bana Canne French Caribbean Liqueur is clear. On the nose, there are heady aromatic notes of lush, ripe bananas with undertones of star anise and vegetal notes. The rich flavor of bananas follows through on the palate enticing the senses. It is a delicious spirit that can be sipped neat, over ice, or used in a wide variety of cocktail and culinary recipes.

As cocktailians, we are always excited when we find interesting new spirits from which to craft our cocktail and culinary recipes. Luxury Experience was “In The Kitchen and Behind The Bar®” crafting creative cocktail and culinary recipes with Clément Bana Canne French Caribbean Liqueur to show its versatility.

Luxury Experience Recipes

The Cocktail Menu

Luxury Experience – Island Hopping
Luxury Experience – The Roséy Royal Banana
Luxury Experience – Banana Sundae on a Tuesday…or a Wednesday

The Culinary Menu

Luxury Experience – Banana Chocolate Mousse Tart

The Cocktail Recipes

Luxury Experience – Island Hopping

Luxury Experience – Island Hopping takes your palate on an island-hopping trip to the stunning islands of Martinque (Clément Bana Canne French Caribbean Liqueur) and Saint Lucia (Saint Lucia Distillers Chairman’s Reserve Original Rum), then adds orange juice, lemon juice, lime juice, Goya Papaya Juice, Goya Passionfruit Juice, and Sugar Cane Syrup. Garnished with an edible flower, let your imagination take you on a trip to the Caribbean.

Luxury Experience – Island Hopping
Yield: 1 Cocktail
Glass: Snifter Glass

Cocktail Ingredients:

0.5	Ounce	Clément Bana Canne French Caribbean Liqueur
1,5	Ounces	Saint Lucia Distillers Chairman’s Reserve Original Rum
0.5	Ounce	Orange Juice
0.25	Ounce	Lime Juice
0.25	Ounce	Lemon Juice
0.50	Ounce	Goya Papaya Juice
0.50	Ounce	Passionfruit Juice
0.50	Ounce	Sugar Cane Syrup

Method: Add all ingredients to a mixing glass and stir to combine. Fill snifter glass with ice. Pour cocktail over ice and garnish with an edible flower (if desired).

Luxury Experience – The Roséy Royal Banana

Luxury Experience – The Roséy Royal Banana takes its inspiration from the French cocktail, the Kir Royale, made Crème de Cassis Liqueur topped with champagne. We kept the French feel using Clément Bana Canne French Caribbean Liqueur topped with rosé champagne and garnished this elegant cocktail with a red rose. This cocktail is lovely to serve as an aperitif or to serve at Brunch to say bonjour to your guests.

Luxury Experience – The Roséy Royal Banana
Yield: 1 Cocktail
Glass: Flute Glass

Cocktail Ingredients:

0.25	Ounce	Clément Bana Canne French Caribbean Liqueur
5.5	Ounces	Rosé Champagne

Method: Chill a champagne flute. Add rosé champagne and top with Clément Bana Canne French Caribbean Liqueur. Garnish with organic red rose.

Luxury Experience – Banana Sundae on a Tuesday…or a Wednesday

Luxury Experience – Banana Sundae on a Tuesday…or a Wednesday is our playful name as it has the flavors of a banana sundae, complete with banana garnish, chocolate fudge rim, and an Amarena cherry! We built this cocktail with Clément Bana Canne French Caribbean Liqueur, Mezcal Trascendente Artesanal Joven/Young Espadin, Trader Joe’s Coconut Creamer, Fee Brothers Aztec Chocolate Bitters, and Fee Brothers Fee Foam (to give it a rich, creamy, body). To capture the spirit of a banana sundae and a nod to its cocktail name, we serve the cocktail in a Margarita glass.

Luxury Experience – Banana Sundae on a Tuesday…or a Wednesday

Yield: 1 Cocktail
Glass: Margarita Glass

Cocktail Ingredients:

1	Ounce	Clément Bana Canne French Caribbean Liqueur
1	Ounce	Mezcal Trascendente Artesanal Joven/Young Espadin
2	Ounces	Trader Joe’s Coconut Creamer (non-dairy)
5	Dashes	Fee Brothers Aztec Chocolate Bitters
2	Dashes	Fee Brothers Fee Foam
1	Slice	Banana, garnish
1	Stemmed	Amarena Cherry, garnish
2	Teaspoons	Sweetened Condensed Milk, rim
1	Teaspoon	Hershey’s Cocoa Special Dark 100% Cacao

Method for the Chocolate Fudge Rim: Mix Sweetened Condensed Milk with Hershey’s Cocoa Special Dark 100% Cacao. Spread it out onto a small saucer. Turn the Margarita glass rim in the chocolate mixture. Set aside.

Method for the Cocktail: Add the ingredients to a metal shaker, add 4 ice cubes, and shake hard to incorporate the ice into the cocktail. Strain into prepared Margarita glass. Garnish with a slice of banana and skewer an Amarena cherry to hold it on the banana.

The Culinary Recipe

Luxury Experience – Banana Chocolate Mousse Tart

Bananas and chocolate are a delicious pairing, which was the inspiration for Luxury Experience – Banana Chocolate Mousse Tart. Made with a chocolate pâte sucrée (sweet butter pastry) base, and filled with chocolate banana mousse, both made with Clément Bana Canne French Caribbean Liqueur; the result is a delectable dessert.

Luxury Experience – Banana Chocolate Mousse Tart
Serves 10
Removable bottom Tart Pan

Pâte Sucrée Ingredients:

1.25	Cups	Flour
0.25	Cup	Sugar
0.25	Teaspoon	Salt
0.25	Cup	Hershey’s Cocoa Special Dark 100% Cacao
8	Tablespoons	Butter
1	Large	Egg
2	Tablespoons	Clément Bana Canne French Caribbean Liqueur

Method for the Pâte Sucrée: Mix flour, sugar, salt, and cocoa powder together in a standing mixer. Add butter and mix until the mixture is crumbly. Mix egg and Clément Bana Canne French Caribbean Liqueur together then add to the flour mixture and blend until mixture holds together to form a smooth dough.

Press dough into a round circle on a plastic wrap, then wrap, and refrigerate for 2 hours.

Spray removable bottom tart pan with baking spray. Place the chilled dough in the pan and press with your hands (or roll) the dough to completely cover the bottom and sides of the pan. Prick all over to ensure the pastry will not buckle. Chill in the refrigerator.

Preheat oven to 375 degrees Fahrenheit (190.5 degrees Celsius).

Bake for approximately 25 minutes until the crust is dry and set. Cool and set aside.

Banana Mousse Ingredients:

1	Large	Banana
0.25	Cup	Cold Water
1	Package	Unflavored Gelatin
1	Can	Sweetened Condensed Milk
		Plain Greek Yogurt (homemade)
1	Teaspoon	Hershey’s Cocoa Special Dark 100% Cacao
10	Dashes	Fee Brothers Aztec Chocolate Bitters
1	Ounce	Clément Bana Canne French Caribbean Liqueur

Method for the Banana Mousse: Puree banana and set aside. Add cold water to a small prep bowl. Sprinkle the unflavored gelatin over the water. Let it rest for 5 minutes.

Heat the banana puree. Add the set gelatin. Let it rest for 5 minutes. Add the can of sweetened condensed milk to the banana puree, and using can as a measure, fill the can with the same amount of Greek yogurt. Stir in Hershey’s Cocoa Special Dark 100% Cacao, Clément Bana Canne French Caribbean Liqueur and Fee Brothers Aztec Chocolate Bitters. Pour mixture into the baked tart shell. Let cool, then refrigerate.

Presentation: Garnish the tart with sliced bananas and sift extra Hershey’s Cocoa Special Dark 100% Cacao for an elegant finish.

Clément Bana Canne French Caribbean Liqueur is an exceptional spirit that will be the inspiration for many cocktail and culinary recipes. How will you opt to use it?

Until next time, cheers, it’s cocktail time!

Clément Bana Canne French Caribbean Liqueur, Saint Lucia Distillers Chairman’s Reserve Original Rum, and Mezcal Trascendente Artesanal Joven/Young Espadin are imported to the United States by SPIRIBAM, Miami, Florida.