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Thirsty
Banana Rum Frappe
  Good Shit  
Makes fifteen 5.5 oz drinks

  • .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

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.