Havana Banana Fizz

It's very rare when a Fizz is also a blended cocktail. It is even rarer when the drink involves real banana and Peychaud's bitters. This wild combination comes together brilliantly in the Havana Banana Fizz, which is just so much fun to say.

Tips for this drink include using a tall glass, like the one pictured in the New York Bartender's Guide and not the Old Fashioned Glass that the recipe calls for. Inconsistencies like these are more common than you would think, as I can attest to having done most of the recipes in the 1997 edition.

The other tip is to use more ice than you think you will need and to make sure to chill that bottle of bitter lemon soda. Mine was Perrier lemon, in case you were wondering. I forgot to include it in the photo.

• 2 oz. light rum (Buzzard Point colonial style rum used)
• 2 1/2 oz. pineapple juice
• 1 1/2 oz. lime juice
• 3-5 dashes Peychaud's bitters
• 1/5 banana sliced
• bitter lemon soda (Perrier lemon used)

Combine all ingredients except lemon soda in a blender with cracked ice. Blend until slushy and pour into a chilled highball glass (about half way) and top with lemon soda then stir.