- .25 cup packed brown sugar
- 1 large vanilla bean
- 1 lemon or lime wedge
- 1 liter dark rum
- 12 dried banana slices or 2 cups dried banana
chips
- 16 oz pineapple juice
- 2 oz unsulfered molasses
- 4 oz boiling water
- 4 tbsp granulated sugar for rimming the
glass
- 4 tbsp toasted shredded coconut for rimming the glass
and more for garnish
- dried pineapple slices or banan chips for
garnish
- Margarita coupes or large
glasses
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Banana rum can be made as few as 4
hours in advanced but is better after 48 hours. Banana rum: cut the
dried banana slices in half and place them into a large canning jar
with a tight lid. Add the water, molasses, and brown sugar, stir
well, and let set for 2 minutes. Stir in the rum. Split the vanilla
bean in half lengthwise and scrape out the seeds. Add the seeds and
the bean to the rum. Shake or stir. Refrigerate for up to 48 hours,
shake occasionally to mix. After 48 hours strain the rum, discard
the bean and bananas(unless you got ice cream). Cocktail: pour the
sugar and coconut into a small bowl and mix. Transfer to a small
plate. Rub the juicy side of the lemon or lime along the outer edge
of the rim of the glass. Holding at an angle, roll the outer edge of
the rim in the sugar until it is fully coated. Fill a pitcher with
ice, add the banana rum and pineapple juice, and stir briskly. Add
crushed ice to the prepared coupes. Pour the Frappe over the ice,
garnish qith pineapple or banana slices, sprinkle with coconut, and
serve that muckuffa up. |
