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Hot banana buttered rum

Time 15 minutes
Yields Serves 1
Hot banana buttered rum

Banana butter

1

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.

1

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.

Adapted from a recipe from mixologist Andrew Parish at Le Ka. Parish recommends using the steamer attachment on an espresso maker to froth the drink before serving: “For me, presentation is everything, and this method definitely makes a difference.”.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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