The banana rum frappe

I found this cocktail on p.121 of "raising the bar." It has two main ingredients pineapple juice and banana rum.

PROS : Tasty and pretty. Can't go wrong with pineapple, bananas and rum.
CONS : You have to put banana chips in the rum and let it soak 48 hours! Who's got the patience? (I took some of the rum out after four hours to make me a cocktail. My bad. I have to admit it was better after the full 48 hours of sitting.


RECIPE (15 drinks!!!)

Banana rum

• 12 dried banana slices
• 4 ounces boiling water
• 2 ounces unsulfured molasses
• 1/4 cup packed brown sugar
• 1 liter dark rum
• 1 large vanilla bean

Place the banana slices in a large recipient with a lid.
Add the water, the molasses and the brown sugar and stir.
Let sit for 2 minutes.
Stir in the rum and the vanilla seeds and bean.
Shake vigourously.
Let sit in the refrigerator for 48 hours shaking occasionally.

Banana Rum Frappe

• 4 tbsp sugar
• 4 tbsp shredded coconut, toasted
• 1 lemon or lime wedge
• 16 ounces pineapple juice
• Crushed ice for serving
• Dried pineapple slices or banana chips.

Fill a pitcher with ice.
Fill it with the pineapple juice and the banana rum.
Stir.
Rub the lemon/lime wedge on the outside of the glasses.
Pour the sugar and the coconut on a plate and roll the glasses in them.
Put crushed ice in the cups and pour the frappe over the ice.
Garnish with dried pineapple slices and coconut.

ENJOY!!