Ingredients

1 ½ oz. SelvaRey Cacao Rum

¾ oz. Cruzan Banana Rum

¾ oz. Fresh Lime Juice

Float (¼ oz.) Pierre Ferrand Dry Orange Curaçao

Caramelized fresh banana slice* for garnish

Junior Merino Energized Chocolate Rimmer for rim

Method

Shake first three ingredients with ice and then strain into a chilled 7-ounce cocktail coupe glass, rimmed with Junior Merino Energized Chocolate Rimmer. Serve with a float of orange curaçao and garnish with a caramelized banana slice.

*To make a caramelized banana slice, cut a ½ “ thick fresh banana slice and pour brown sugar over it on one side. Using a crème brûlée torch, burn the sugar until melted. Once cool, pierce through with a cocktail pick.

Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Wine and Spirits.