29 Dec Beaches & Cream
Bring the beach to you – the blender should have exercise in the winter, too! Regardless of where you’re located, a little blended-banana number is always welcomed. This dairy-free treat is perfect for that pina colada replacement (especially if you like to travel to the beach over the holidays). Wear your favourite beach outfit, blast “Elvis sings Hawaii” and hold the sunscreen.
3.00 oz | 90 ml Pampero White Rum (use Seedlip Spice for zero proof version)
3.00 oz | 90 ml coconut milk
1.00 oz | 30 ml lime juice
1.00 oz | 30 ml Speculaas Syrup*
1 ripe banana
¼ teaspoon xanthan gum (this gives perfectly silken texture)
5 dashes Bittered Sling Plum & Rootbeer Bitters
7 ice cubes
Bouquet of mint and sustainable straw, for garnish.
Add the rum, coconut milk, lime, syrup, banana, xanthan gum, bitters and ice to a blender, and blend until smooth. Pour the smooth mixture into two short Collins glasses (for two people) or one tall sling glass of one. Garnish with a bouquet of mint and serve with a straw.
*Speculaas Syrup
300ml water
300g white sugar
1 cinnamon stick
5 pc clove
10 pc all spice
5 slices fresh ginger
Method:
Add the water and spices to a saucepan and bring to a simmer. Shut off the heat and allow to steep for 10 min. Add the sugar, and whisk to dissolve. Strain out the spices, and add to a clean bottle, cover, and add a date label. Store in the cooler and use within 10 days.