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+ servings

Bananas Foster Rum Sour

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Sip on a bananas foster sour for a reminder of the sweet, caramelized banana flavors of the favorite dessert. Mixed in with a little lemon to cut back on the sweetness, it’s a light and refreshing creamy sour perfect for a late night cocktail.
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Course Drinks
Cuisine Rum Cocktail
Servings 1


  • 1.5 oz Flora Cana aged rum
  • 0.5 oz Giffard’s Banane de Bresil liqueur
  • 0.75 oz banana syrup**
  • 0.75 oz lemon juice
  • 0.5 oz cream
  • 1 bar spoon of Sukkah Hill Spirits Besamim spiced liqueur
  • 2 droppers Old Forester smoked cinnamon bitters
  • egg white optional, not really needed
  • Garnish: sprinkle cinnamon or nutmeg


  • Combine rum, banana liqueur, banana syrup, bitters, lemon, cream and spice liqueur in a shaking tin and add ice. Shake for 10-12 seconds. Strain into your chilled cocktail glass or strain into a clean mixing glass and use a hand-held latte whisk on it for 20-30 seconds for a great frothy foam (and then into the cocktail glass). Garnish with cinnamon powder.


**Banana syrup: 
  • 3 very ripe bananas 
  • 1 cup sugar
  • 1/3 cup water 
Add ingredients to a small saucepan and heat to a low simmer, stirring occasionally. Simmer for 10-15 minutes or until the banana flavor really starts to pop. Let cool and strain into a clean glass jar. Store in the fridge.
Keyword bananas, bananas foster, cream, hot buttered rum, lemon
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