1 Banana Coconut Super Dark Chocolate Bar, 3 ounces: Sri Lankan coconut + banana + 72% cacao dark chocolate
BANANA RUM COCKTAIL
Banana Skin Simple Syrup:
- 2-3 whole Banana Skins, ripe
- 1 cup Simple Syrup
Prepare by preheating oven to 350° F and slicing banana skins into small rectangles (discarding the stem and bottom)
Place skins into a saucepan and cover with simple syrup.
Bring to a boil.
Once boiling, remove from heat and place an oven-safe saucepan into the oven to roast.
Roast for 8-10 minutes to create banana skin simple syrup infusion.
- 2oz Appleton Estate Dark Rum
- 4oz Banana Skin Simple Syrup
- 2-3 dashes Angostura Bitters
- 1 slice of banana round
Pour rum, banana skin simple syrup, and bitters over ice. Stir quickly.
Skewer and garnish with a banana round.
Serve alongside our Banana Coconut Exotic Chocolate Bar.
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. All Vosges Haut-Chocolat collections are FRESH and PERISHABLE.
We use exotic and ephemeral ingredients, so please keep this box of haut-chocolat in a cool, dry place until serving.
Consume by listed expiration date.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.
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