#2 Banana Mud Pie

Darker the drink the worst is the hangover

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Darker drinks like Rum or Red Wine or any other drink that has a colour, contain more residues of the original fruit, grain or corn, and these residues are known as congeners.

Congeners are chemical compounds like tannins, histamine and aldehydes. Congeners impart the unique flavours that these liquors or wines have, which you'll miss in white or colourless liquors like Vodka, but at the cost of heavy hangovers.

Congeners compete with alcohol when metabolism is concerned and might slow down the metabolism of alcohol and result in the alcohol staying in the blood for much longer. In addition, congeners stimulate the body to release stress hormones like norepinephrine and epinephrine which can add to the hangover.

#2 Banana Mud Pie1for Drinking Age Adultsauthentic #2 Banana Mud Pie cocktail recipePT5M

#2 Banana Mud Pie


  • Dark Creme De Cacao 6 cl
  • Cream 0 cl
  • Banana 1 cl
  • Candy Bar 1 cl
  • Ice 0 cl


Any Glass of your Choice


#2 Banana Mud Pie
#2 banana mud pie is a popular Liqueurs cocktail containing a combinations of Dark Creme De Cacao,Cream,Banana,Candy Bar,Ice .Served using Any Glass of your Choice
Indulge in the velvety richness of the #2 Banana Mud Pie, a blend that marries Dark Creme De Cacao, Cream, Banana, Candy Bar, and Ice. This cocktail is a tribute to the beloved dessert that combines chocolatey allure with the creamy delight of bananas. The addition of Cream adds a luscious touch, while the Candy Bar introduces a delightful crunch that elevates the textural experience. Served in a blended frozen state, the #2 Banana Mud Pie is a symphony of flavors and textures that evoke the sensation of indulging in a classic mud pie with a creative twist.


#2 Banana Mud Pie Ingredients


Dark Creme De Cacao,Cream,Banana,Candy Bar,Ice,


#2 Banana Mud Pie Recipe



blended frozen candy bars




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  • Dark Creme De Cacao

    Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.

    A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.

    Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.

  • Cream

    Cream can be used to make a creamy cocktail, but when you make a cream cocktail make sure you whip and make your own version. You can also go for a heavy whipped cream which is thicker than regular cream and milk fat can be between 30%-40%.
    For a rich and creamy cocktail recipe, combine heavy cream with one shot of alcohol and powdered sugar, then whip it until soft peaks form for a fluffy consistency or you can use it as a loose cream.

  • Banana

    The 99 line of Schnapps is produced by Barton Brands Ltd, now part of the Sazarec Company. The 99 line of Schnapps is the only 99 proof Schnapps and the tastes are intense and makes cocktails stand out. The 99 Bananas is a tropical Banana flavoured Schnapps in the 99 line and is great companion in tropical cocktails.

  • Ice

    Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.

    Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.

    Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,

    In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan

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