When you order the ancho chile banana daiquiri at the Way Back, your summer staycation will immediately be transformed into a beach vacation. This tropical libation is inspired by Polynesian Tiki culture and the Way Back’s bartending pledge to “re-embrace the frozen drink,” says co-owner Chad Michael George. As devotees of such cocktails, George and co-owner Kade Gianinetti started playing with a combination of Flor de Caña four-year rum, Giffard banana liqueur, and fresh lime juice. The result? “It was one-dimensional,” George says. But they hit on a winning combination when the duo added a splash of Ancho Reyes chile liqueur and ran it back through the frozen drink machine. Order one for patio sipping—it’s a little bit of the beach and a little bit of Colorado all rolled into one. 4132 W. 38th Ave., 720-728-8156

Recipe

1 ½ ounces Flor de Caña Four-Year Rum

5280 July 2016
More From The Issue

.75 ounce Ancho Reyes ancho chile liqueur

.75 ounce Giffard Banane du Brésil liqueur

.75 ounce freshly squeezed lime juice

.75 ounce simple syrup (equal parts fine sugar and water)

Combine all ingredients in a cocktail shaker. Add ice and shake hard for 10 to 15 seconds. Strain into a Collins glass (also called a zombie glass) over crushed, chipped, or pebble ice.

This article was originally published in 5280 July 2016.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.