Last Tuesday was the big old celebration down in New Orleans. A city that has been on my bucket list for years. Not for the party, but for the history, culture and most of all the food. I know that there are still a lot of places rebuilding from the destruction of Hurricane Katrina, but someday, I want to see it… I have a feeling it may be one of those places that I could have a serious love affair with… Bet it would be kinky too.
We celebrated Mardi Gras by tossing beads at one another and getting fancy in the kitchen setting some bananas ablaze. This cocktail is a little more than just a few quick pours into a shaker, but for a special occasion it is perfect to whip out and use to impress someone. Grab a banana, simmer down, and let’s toast.
(This does involve fire… so don’t attempt this if you’ve already been celebrating with a cocktail or two. And please be safe)
- 2 cups whole milk
- 3 oz rum
- 1 oz brandy
- 2 cinnamon sticks
- 1 banana, peeled and sliced
- 1 teas lemon juice
- 1/4 teas cinnamon
- pinch of salt
- 1 tbs unsalted butter
- 1 tbs packed dark brown sugar
- In a saucepan, simmer the milk, half of the rum, brandy, and cinnamon sticks for 5 minutes, being careful not to boil.
- Toss the sliced bananas with the ground cinnamon and lemon juice in a bowl.
- Melt the butter in a skillet over medium-high heat. Add the bananas and cook until softened only a few minutes. Remove from the cook top and in a safe work area, add the remaining rum and flambe with caution.
- When the flame dies a moment later, carefully transfer the bananas and cooking liquid to the saucepan of milk. Simmer for 10 minutes longer.
- Strain through a fine-mesh sieve before dividing and serving.
- Sprinkle with a dash of cinnamon if desired.