Nap & Tchoup Cocktail
I take pride in my daiquiris. When new customers take a seat at my bar and ask for the bartender's choice, more than likely it'll be a rum-based concoction. I offer five levels of daiquiri intensity. This edition is level 4; one step up remains a secret.
This cocktail is named after the cross streets for Tipitina's, famed New Orleans nightclub featuring a banana in its logo.
The prep and ingredients are beyond simple, but the product is unforgettable. Order two. You'll want a second one.
1.5 oz Plantation Pineapple Rum
.5 oz lime juice
.5 oz pineapple juice
.25 oz Banane Du Brésil
.25 oz rich syrup (1:1 raw sugar syrup)
Shake and strain into chilled cocktail glass