To re-create the flavor of the banana liqueur in the Psychedelic Jungle rum cocktail, John deBary shakes a chunk of banana into this mocktail version. He rims just half the glass with salt so you can choose when to take salty sips. Slideshow:  More Nonalcoholic Drink RecipesRecipe from Food & Wine Cocktails 2015 

John deBary


Credit: © Lucas Allen

Recipe Summary test

5 mins
Makes 1


Ingredient Checklist


Instructions Checklist
  • Moisten half of the outer rim of a chilled coupe with the lime wedge and coat lightly with salt. In a cocktail shaker, muddle the jalapeño. Add the banana, verjus, Raspberry Syrup and lime juice. Fill the shaker with ice, shake well and fine-strain into the prepared coupe.



Verjus, the tart juice pressed from unripe grapes, is available at specialty food stores.

Raspberry Syrup: In a medium saucepan, combine 4 ounces of water with 3/4 cup superfine sugar and 1 1/2 cups raspberries. Cook over low heat for 15 minutes, smashing the raspberries. Remove from the heat and let stand for 30 minutes. Strain the syrup into a jar, cover and refrigerate for up to 4 days. Makes about 8 ounces.