The Banshee (also commonly called the Banana Banshee) is a sweet, creamy dessert cocktail that tastes like a liquid banana-chocolate milkshake or a banana split in a glass. It’s smooth, indulgent, and easy to drink—perfect for those who enjoy creamy, liqueur-based drinks rather than spirit-forward or tart cocktails.
Ingredients
- 1–1½ oz (30–45 ml) banana liqueur (crème de banane)
- ½–1 oz (15–30 ml) white crème de cacao (the clear chocolate liqueur, for subtle chocolate notes without darkening the colour)
- 1–2 oz (30–60 ml) cream, half-and-half, or milk (heavy cream makes it richer; milk makes it lighter)
Instructions
- Pour the liqueurs and cream into a shaker with ice.
- Shake well until chilled and frothy (the traditional method often involves shaking directly in an old-fashioned glass covered with a shaker tin or another glass).
- Strain into a chilled cocktail glass (served “up”) or pour over ice in a rocks glass.
Some recipes adjust ratios slightly (e.g., equal parts banana liqueur and crème de cacao with less cream), but the result is always a pale, creamy drink with prominent banana flavor balanced by mild chocolate undertones.
Variations
- Frozen/Ice Cream Version (popular in Wisconsin supper clubs): Blend the liqueurs with vanilla ice cream instead of liquid cream for a boozy milkshake. Some recipes add actual banana or a splash of rum.
- Screaming Banana Banshee: Adds vodka for extra kick (e.g., vodka + banana liqueur + crème de cacao + cream + milk).
- Modern/Tropical Twist (from bars like Bryant’s in Milwaukee or Punch magazine revivals): Includes a bit of rum (like Demerara rum), chocolate bitters, nutmeg garnish, or even homemade banana liqueur for more complexity and a “tropical dessert” vibe.
- Other twists: Add vanilla vodka, a drizzle of strawberry syrup (for banana-split vibes), or serve as a shooter.
History and Origin
The Banshee’s exact origins are a bit murky, like many creamy cocktails from the mid-20th century. It gained popularity in the 1980s and 1990s as part of the era of sweet, dessert-like drinks.
- One account credits its creation to Nick Castrogiovanni at Nick’s Original Big Train Bar in New Orleans, known for over-the-top cream-based cocktails.
- Another links it to Bryant’s Cocktail Lounge in Milwaukee, Wisconsin (a city famous for its dairy-driven drinks), possibly as one of a trio of creamy classics from that lounge.
- The frozen ice-cream version is especially tied to Wisconsin’s supper club culture.
The name comes from the banshee of Irish folklore—a female spirit who wails as an omen of death. It’s unclear why such a gentle, sweet drink got such a spooky name (maybe the “screaming” intensity of the flavour, or just for fun contrast). There’s no strong Irish whiskey connection in the classic recipe, though some modern variations experiment with it.
It’s similar to other creamy classics like the Grasshopper (mint-chocolate) or Brandy Alexander, but with a fun banana twist. If you like banana-flavoured drinks or creamy liqueurs, it’s a crowd-pleaser—though it can be quite sweet, so adjust the cream or use higher-quality liqueurs for balance.
