Summer breezes, picnics in the park, the smell of barbeque and the liquid libations that tempt the taste buds and remind of lightening bugs and music on the deck. Here are a few of Edible Ind...
- ¾ ounce Crusoe organic spiced rum
- ¾ ounce mt. gay rum
- ¾ ounce lime juice
- 1 ounce banana lime simple syrup
- ⅓ ounce angostura bitters
- 1½ quarts water
- 1 quart sugar
- 2 very ripe bananas
- Zest and juice of 5 limes
Combine rums, lime juice and simple syrup in cocktail shaker. Add ice and shake vigorously for 10 seconds. Double strain into a highball glass of ice. Top with bitters. Garnish with a thin lime slice.
Combine all ingredients except lime juice and bring to a boil. Simmer for 5 minutes, mashing the bananas with a potato masher. Remove from heat. Allow to cool to room temperature. Add lime juice. Stir and strain through chinois strainer.
Recipe courtesy of Chef Jon Brooks, Milktooth