Cuyamel Cartel

A cocktail next to a bottle of pralines and cream liqueur
Dreaming of holidays spent by the seaside? The Cuyamel Cartel satisfies. Decadent Bacardi Ocho, banana butter and Evangeline's Pralines and Cream Liqueur come together for a boozy islander treat. (Photo: Sharon Pye)

Rich, sweet flavors of banana and praline make for a decadent and tropical holiday treat, created by Eric Chanthasalo of Fulton Alley and Chris Clinkenbeard of Lucy's Retired Surfers Bar. Enjoy this cocktail on December 8 at our annual Tales of the Toddy! Get your tickets here.


  • 1 ounce boozy banana butter (recipe below)
  • 2 ounces hot water
  • 114 ounce Evangeline's Pralines and Cream Liqueur
  • 34 ounce Bacardi Ocho
  • 2 dashes Angostura Bitters
  • spiced banana chip


Combine 1 ounce banana "butter" combined with hot water and stir until dissipated. Add rum and cream liqueur, and garnish with a banana chip.

To make banana butter:

  • 3/4 cup brown sugar
  • 1 tablespoon vanilla
  • 1/8 teaspoon ground cayenne
  • 2 ounces Bacardi Ocho
  • 1 1/2 pounds peeled bananas (approximately)
Mix all ingredients, and blend until as smooth as possible. When the mixture is smooth and there are very few lumps of banana, the mixture is put on a stovetop at medium-high heat for not more than 5-7 minutes until reduced slightly.