The Naked Ape

  • Serves

    makes 1 COCKTAIL


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.


  • 1 12 oz. Jamaican dark rum, such as Coruba
  • 12 oz. Jamaican gold rum, such as Smith & Cross
  • 12 oz. fresh lemon juice
  • 12 oz. cinnamon syrup, such as Trader Tiki's or Sonoma Syrup Co.
  • 12 oz. banana liqueur
  • 1 dash Angostura bitters


Step 1

Combine all ingredients in a cocktail shaker and fill with ice; shake until chilled. Strain into a rocks glass and fill with ice.

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