If a banana bread just came out of the oven and a glass of Outcask Rum walked into the same room, this is what would happen. Hot Buttered Banana Bread Rum is melty, warming and has the most gorgeous hint of banana that lingers just long enough to make you want another sip.
INGREDIENTS
30mL Outcask Rum
25mL banana syrup*
75mL water
1 tsp butter
5mL orgeat
1/8 vanilla pod seeds
Pinch of salt
Dash of cinnamon
For the banana syrup: combine 1 banana skin and 1 cup demerara sugar and leave at room temperature for 24 hours.
METHOD
Make your banana syrup ahead of time: combine 1 banana skin and 1 cup demerara sugar and let them hang out at room temperature for 24 hours.
Combine all ingredients in a small saucepan and warm gently over low heat until the butter melts and everything comes together beautifully.
Pour into your favourite mug and serve hot.
