Former Le Cirque and Citrus chef Remi Lauvand has landed in downtown L.A. at a sleek new restaurant, Le Ka. For his head mixologist, the French chef has chosen South Carolina native Andrew Parish, who is all about expanding the relationship between food and drink. Take, for example, his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal. With cinnamon, nutmeg, brown sugar and cloves, this rich drink is the perfect thing to sip at the end of a long night.
Hot banana buttered rum
In the bowl of a food processor or mixer, combine the butter, banana, brown sugar, cinnamon, nutmeg, cloves, star anise and apple, blending until smooth. Place the mixture in plastic wrap and roll into a log. Refrigerate until firm. The log makes enough for more than one cocktail, and it will keep, covered and refrigerated, up to 1 week.
Cut a half-inch piece of the butter log and place into a coffee mug. Add the rum and fill the remainder of the mug with boiling water. Garnish with star anise.