 | The Banana, Almond, Red Chili Shrub1 drink Jeremiah Holt / Mixologist, Vancouver |
| • | 1 1/2 oz. Bacardi Oakheart Rum |
| • | 2 oz. The Perfect Purée Banana Puree, thawed |
| • | 1 oz. DaVinci Almond-flavored Italian Soda Syrup |
| • | 1 oz. rice wine vinegar |
| • | 1/4 tsp. crushed red chili flakes (optional) |
| • | Cup of ice |
Method: | |
| Combine the vinegar, chili flakes and syrup. Add the Banana Purée and mix well. Allow to chill this “shrub mixture” in a closed container for at least four hours to allow the flavors to marry. Add 1 oz. of the shrub mixture with the rum and shake with ice then strain into a cocktail glass. | |