Banana rum

Banana rum

By
From
The Cocktail Garden
Makes
230 ml
Photographer
Adriana Picker

Ingredients

Quantity Ingredient
1 overripe banana, finely chopped
250ml añejo rum

Method

  1. Combine the banana and rum in a jar, sealing with a lid, and leave in a cool, dark place for 1 week. Pass the rum through a fine-meshed sieve, pressing out as much liquid from the banana solids as possible. Finally, pass through muslin (cheesecloth) or through a coffee filter paper. Store in a bottle in the refrigerator for up to 3–4 days.
Tags:
cocktails
cocktail
drinks
seasonal
spirits
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