Parasol
Recipe:
- 60ml aged white rum (preferably Denizen Aged White Rum)
- 22.5ml banana syrup
- 15ml pineapple juice
- 22.5ml fresh lime juice
Shake everything over ice until sufficiently chilled. Fine strain into a prechilled cocktail glass, garnish with grated nutmeg.
With the Tour Le Carbet included we added just some days ago, this is perhaps the best-known drink from the modern tiki icon, Shannon Mustipher. As she herself writes, it can also be made with banana liqueur instead of syrup, but then it does indeed become quite drier. After testing both methods I would tend towards the freshly made syrup, especially if you use rums with a strong character. This is despite the fact that I'm obviously never averse to more power in drinks, but depending on the combination it becomes a very astringent affair. A beautiful, modern, simple, tropical drink whose obvious (fruit) notes I probably don't need to write down.
Source: Shannon Mustipher, NYC, USA
