The Bruno is an underrated hybrid: whisky meets sweet banana and zippy ginger. The créme de banane gives the drink a creamy texture, while ginger ale provides freshness. Perfect for anyone who doesn’t like whisky too harsh but still wants depth. A drink that surprises—because it can do more than just sweet.
Here’s what you need for the Bruno
4 cl Blended Scotch Whisky
2 cl créme de banane
2 cl red vermouth
Ginger ale (to top up)
What matters
The créme de banane should be ice-cold, otherwise the drink tastes watery. If you prefer it less sweet, use only 1.5 cl and balance with a splash of lemon juice. Important: add ginger ale only at the end so the fizz doesn’t dissipate. Don’t slice the banana too thick—the slice should flavour the drink, not overpower it.
Variations
- Bruno Spicy — add 1 slice of fresh ginger (ca. 3 mm thick) to the glass and lightly press before adding ice. Adds a sharp note that highlights the whisky.
- Bruno Dry — replace red vermouth with dry vermouth and add 0.5 cl lemon juice. Makes the drink more bitter and less sweet.
Frequently asked questions
Can I use Bourbon instead of Blended Scotch Whisky?
Yes, Bourbon works well but makes the drink sweeter and more vanilla-like. Then reduce the créme de banane to 1.5 cl to avoid imbalance.
Why does my Bruno taste flat?
Probably because the ginger ale was added too early or the glass wasn’t cold enough. Always add the spirits to the ice first, stir briefly, then top up with ginger ale.
Can I use alcohol-free créme de banane?
Yes, but the drink loses depth. Then replace 0.5 cl of the alcohol-free version with 0.5 cl banana syrup to maintain sweetness.
