Many people are familiar with the banana and toffee goo that is Banoffie Pie - it was originally concocted by the chef of the Hungry Monk pub and restaurant at Jevington in East Sussex. But what about a cocktail??
The food and drinks writer, Fiona Beckett makes our reporter, Simon Parkes, a Banoffie Martini.
Banoffee Martini - the recipe
This recipe makes 1 large or 2 small martinis Ingredients: 1/2 a ripe banana, peeled and sliced (about 50g peeled weight) 1 1/2 shots (3 tbsp) vodka A few drops of vanilla extract or essence 1 shot (2 tbsp) toffee-flavoured liqueur 1 shot (2 tbsp) milk A small pinch of nutmeg (optional) Cocoa powder or chocolate powder to decorate You will need a blender and a cocktail shaker Method: Put the sliced banana in a blender with the vodka and a few drops of vanilla essence and whizz until smooth. Tip the puree into a cocktail shaker full of ice, add a shot of toffee liqueur and milk and a small pinch of nutmeg if you have some. Put the top firmly back on the shaker. Shake the shaker vigorously for about a minute and strain into one or two martini glasses. Sift a light dusting of cocoa or chocolate powder onto the surface of the drink.
