John Myers
Ingredients for 6 servings:
- 4 bananas
- 2 tbsp sugar
- 1 ½ ml white wine
- Lemon(s) – slices
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
“To make this, take four well-ripened bananas, carefully remove the peel, including the ends, cut the fruit into pieces, and, after adding two tablespoons of sugar, pour over a bottle of as little bitter white wine or grape must as possible.” – Grape must is nonsense; wine is better. Sweet is best, but nothing too cheap. “After a good two hours of steeping in a cool place, add a bottle of white wine and half or a whole bottle of sparkling wine. Selter will do, of course.” – Selter is stupid. It should be sparkling wine. In our circles… “If you want the banana punch stronger, add half a glass of cognac beforehand and then pour it from an earthenware jug, which keeps it fresher.” – If you don’t have an “earthenware jug” handy, any standard punch bowl will do, of course. I haven’t tried it with cognac myself, but it’s supposed to be good. I can imagine the taste quite good, too. “A few drops of lemon juice, which each guest adds to their glass before serving, gives this punch a particularly tangy touch. Therefore, finely sliced lemons are placed on one or two glass plates and placed on the table for serving, while also placing a paper napkin next to each punch glass.” – The lemon is truly the highlight of the dish, an absolute must. The decoration tips are up to you.
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