The Naked Ape
In this cocktail from Martin Cate of Smuggler's Cover in San Francisco, pot-still Jamaican rum, redolent of ripe banana, makes a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
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Credit: Todd Coleman
INGREDIENTS
1 1/2 oz. Jamaican dark rum, such as Coruba1/2 oz. Jamaican gold rum, such as Smith & Cross
1/2 oz. fresh lemon juice
1/2 oz. cinnamon syrup, such as Trader Tiki's or Sonoma Syrup Co.
1/2 oz. banana liqueur
1 dash Angostura bitters
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