Banshee

The Banshee is a classic dessert cocktail that tastes like a boozy banana chocolate milkshake. Equal parts creme de banana and creme de cacao shaken hard with sweet cream and crushed ice, then strained into a cocktail glass. Three ingredients, two minutes, zero cooking.

The banana and chocolate liqueur pairing does all the flavor work here. Creme de banana brings a ripe, sweet fruitiness while the creme de cacao adds a smooth chocolate depth. The sweet cream ties them together and gives the drink its silky, velvety body. It’s rich enough to serve as dessert on its own.

Crushed ice is important for this one. It chills faster and dilutes slightly more than cubed ice during shaking, which opens up the liqueurs and keeps the drink from being cloyingly sweet. Shake it hard for about 15 seconds. You want the outside of the shaker to frost over.

Strain through a fine mesh strainer for a smooth pour with no ice chips floating in the glass.

Pro Tips

• Use heavy cream, not half-and-half. The higher fat content creates a thicker, more luxurious texture.
• Chill the cocktail glass in the freezer for 10 minutes before pouring. A cold glass keeps the drink at the right temperature longer.
• Shake vigorously until the shaker is painfully cold in your hand. Under-shaking leaves it warm and poorly mixed.

Variations

• Frozen Banshee: Blend all ingredients with a scoop of vanilla ice cream for a boozy milkshake version.
• White Banshee: Use white creme de cacao instead of dark for a lighter color and slightly more delicate chocolate flavor.
• Nutty Banshee: Add half an ounce of Frangelico (hazelnut liqueur) for a Nutella-like twist.