Mixology Monday: Rum

The theme of this month’s Mixology Monday, hosted by Trader Tiki, is rum. Last month, for the fruit liqueur-themed Mixology Monday, Felicia made (and drank) a Banana Split Martini. Here’s the real deal: Felicia has to admit she hates making cocktails with fruit liqueurs. When mixing cocktails, Felicia prefers to use fresh, creative ingredients, not artificially flavored yellow dye number two. As a matter of fact, Felicia has become well-known for her Farmers’ Market Cocktails and other such labor intensive locavore drinks. Felicia would like to tell you that as much as you might love it, forget the Banana Split Martini. She was drunk when she made it. You deserve even better.

In the spirit of freshness, Felicia would like to introduce you to her latest creation: the Bananas Foster Martini. This martini has received a “two thumbs up” and a “bottoms up” from the staff at both Simply Red Bistro and Felicia’s Atomic Lounge. This cocktail is a bit of work, so you might want to order it at the Lounge or Bistro instead of making it yourself. If you decide to use this cocktail on your own restaurant/bar menu, be sure to give Felicia credit because this extraordinarily tasty winner is going into the Felicia Cocktail Book, due to be finished this summer (any thirsty publishers out there?).

The Bananas Foster martini is essentially the best Bananas Foster you have ever had, in liquid form. This cocktail is super fresh and dangerously smooth. Another successful dessert in a glass by yours truly.

Felicia’s Bananas Foster Martini
½ medium-sized banana
1 ½ ounce Goslings dark rum
1 ¼ ounce cinnamon spice syrup (see recipe below)
¾ ounce half-n-half
whipped cream
cinnamon

Muddle banana with rum, syrup and half-n-half until it is smoothie consistency (no lumps). Shake with ice. Strain into chilled martini glass. Garnish with whipped cream and a dash of cinnamon.

Cinnamon Spice Syrup
½ cup water
½ cup dark brown sugar
½ vanilla bean
1 cinnamon stick

Cook all ingredients over medium heat, stirring until sugar dissolves. Bring almost to a boil and remove from heat immediately. Cover and let sit for 20 minutes. Remove vanilla bean and cinnamon stick. Let syrup cool before using. This syrup also makes a phenomenal vanilla ice cream topping, especially if you include a few slices of banana.