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Hot banana buttered rum

Hot banana buttered rum
Anne Cusack / Los Angeles Times

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 ... Read more

Total time: 15 minutes, plus chilling time | Serves 1

Banana butter

  • 1/2 cup (1 stick) butter, at room temperature
  • 1/3 ripe banana, well-mashed
  • 1/4 cup (2 ounces) brown sugar
  • Scant 1/2 teaspoon cinnamon
  • Small pinch grated nutmeg
  • Small pinch ground cloves
  • Very small pinch grated star anise
  • 1/4 Fuji apple, finely grated

Step 1In 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.

Hot banana buttered rum

  • Prepared banana butter log
  • 2 ounces dark rum, preferably Diplomatico
  • Star anise, for garnish

Step 1Cut 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.

Note: 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.".


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