Through the Valley
With flavours of sweet banana and pineapple, this cocktail makes us dream of white sandy beaches littered with leafy palm trees and coconuts…
25ml rum infused with banana skin
25ml banana liquor
10ml cocoa liquor
50ml pineapple juice
10ml lime juice
1 x dehydrated banana chip (for garnish)
- Soak a banana skin in 100-200mls of rum for a day or two.
- Pour the pineapple juice into a cocktail shaker half-filled with ice and add the banana liquor, cocoa liquor, 25mls of the banana-infused rum and lime juice.
- Shake well and then strain into a tall glass.
- Add the dehydrated banana chip to garnish.