Banshee

You might know this one as a "banana banshee" but there never was any other type. It would make sense for a banana banshee to derive from a banshee, but a banshee is a banana banshee. An early recipe of this drink appears here:

Vittles and vice: an extraordinary guide to what's cooking by Patricia Bronté in 1952

"Banshee Cocktail - Pour 1 ounce each of creme de banane, cream, and white creme de cacao over shaved ice. Shake well and strain into a cocktail glass. Float just a tiny bit of brandy on top to take away the excessive sweetness"

This drink is likely a play off the "screaming" trend and originated in New York. Here are many early New York references to this drink:

Cue: the weekly magazine of New York life in 1967 "Banshee Room 169 East 61st St. dial: BANSHEE Open 7 days"

Lena Horne: the Lady and Her Music in Dec 10, 1984 - Page 84 New York Magazine - Vol. 17, No. 49

"So bring home any of our fine line of Mr & Mrs "T" cocktail mixes and try a banshee"

The New York Bartender's Guide by Sally Ann Berk in 1994 is an early printing of the "Banana Banshee"

This drink dates between 1944 - 1950 and contained at least as of then:

Roll these ingredients using fine ice:

Creme de Cacao (Clear)

Creme de Banana

Cream (unspecified)

Strain into a chilled cocktail glass.

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