Bananarum and Chocolate Old Fashioned mixed by mybeverageguide

The Banana & Chocolate Old Fashioned is a lovely dessert combination with a vast load of banana and decent chocolate flavor.
The recipe is a riff on an existing recipe with different ingredients.


  • 60 ml
    Discarded Banana Peel Rum (Rum)
  • 1 bar spoon
  • 1 bar spoon
    Angostura Cocoa Bitters (Chocolate Bitters)
how to mix:
  1. Combine all the ingredients (except the garnish !) in a rocks glass filled with one large ice ball.
  2. Stir until chilled, for about 30 seconds.
  3. Express an citrus twist over the drink and drop it into the glass.
Timo Wessels
Rights: Creator and Rights Holder
Copyright: Copyright


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beverage details


bar technique:
Build, Stir, Zest a Fruit
orange twist


Old Fashioned
Dessert, Modern, Twist
Autumn, Island Escape, Summer Picnics
intense Brown

aroma chart

  • Alc. Strength
  • Sweetness
  • Bitter
  • Finish
  • Fruity
  • Vegetal
Banana, Candied Fruit, Dark Chocolate
high viscosity, silky

detailed mixing instructions

  1. Prepare your Mise en Place.
  2. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  3. Prepare your garnish.
  4. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  5. Add one ice ball into the serving glass.
  6. Pour all ingredients into the chilled serving glass.
  7. Stir until chilled, for about 30 seconds.
  8. Express an citrus twist over the drink and drop it into the glass.
  9. Clean up your working station.

mixing tips


  • Be careful and confident if you want to zest a citrus fruit with a zest peeler!


  • A chilled glass keeps your drink longer and more enjoyable.

used homemade ingredients

  • Rich Demerara Syrup (2:1) by MBG

    • 1 kg
      demerara sugar (Sugar)
    • 500 ml
      hot water (Water)
    to the recipe

editor recipe notes

So we run over the Brand of Discarded. We tried their products without even knowing about the company. Usually, I don’t keep appointments with a spirit company.
We have no more space on the bar shelf, and you can not invent the wheel. But discarded banana peel rum was something different. We like the idea that they used dried banana peels to infuse their rum.
The rum is, by the way, very high quality. The rum was used to infuse casks with their flavor and finish some whisky. And the combination of banana, rum, and chocolate is again a no-brainer.
It’s slightly sweet, so best enjoyed as a dessert.

  • about : Timo Wessels

    Timo Wessels is a passionate bartender dedicated to improving his bartending skills. His love for beverages extends to spirits, liqueurs, beer, wine, and coffee, and he actively seeks knowledge in these areas. As a certified spirit and beer sommelier, Timo enjoys sharing his expertise and teaching others. Through MyBeverageGuide, his goal is to create a global knowledgebase for bartenders, hobbyists, and producers alike.

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