1.5 Bacardi Gold Rum
0.75 Fresh Orange Juice
0.5 Brown Sugar Banana Syrup
0.125 Roasted Walnut Oil
Add the Bacardi, orange juice, banana syrup, aquafaba, and walnut oil to a mixing tin. Dry shake until well emulsified. Add ice and shake again until well chilled and frothy. Rinse a coupe with Bénédictine. Double strain the cocktail into the coupe. Add a spritz of Benedictine on top of the cocktail for aroma and garnish with an orange twist.
Brown Sugar Banana Syrup:
Weigh a banana. Measure out equal weights of brown sugar and water. Bring the water to a simmer in a small pot and slowly add the brown sugar. Peel the banana and slice the insides and add them to the pot. Use a hand blender to puree any chunks of banana. Slice the skin of the banana and add them to the pot. Let the syrup simmer for 15 minutes, stirring occasionally. Strain through a mesh strainer several times to eliminate any chucks. Keep chilled until ready to use.
This cocktail stems from a classic birthday treat my grandmother taught my mother to make. I suppose she didn't use rum though. For birthdays in my house growing up, I remember having a party with my friends, but we'd always have a family dinner as well where the birthday boy or girl could ask for whatever meal they wanted. I'd always ask for this lovely sweet banana nut bread as a dessert. It had orange zest, brown sugar, ripe bananas, and fresh nuts. It became a tradition. These days, my family is spread out all across the country. Every once in a while I like to make a batch as best I can. I was born in 1990, but I've had many more than 27 of this delicious treat. I hope you enjoy.