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.