Shannon Mustipher’s banana, coconut, rum, and calamansi cocktail is an homage to the Filipino bartenders behind the Tiki drink genre.
Make the coconut-infused rum: In a quart container or jar, whisk together theTransfer the rum-coconut oil mixture to the freezer for 8 - 10 hours. Remove from the freezer and uncover. The coconut oil will have solidified and risen to the top; remove and discard the oil, then strain the rum through a fine mesh strainer to remove any remaining solids.
Transfer to a bottle or clean jar and cover tightly. Stored at room temperature, coconut-infused rum will keep well for up to 6 months.To a chilled rocks glass, add the coconut-infused rum, banana milk, pineapple juice, calamansi concentrate, and oleo saccharum. Stir to combine, then top with crushed ice to chill. Garnish with a pineapple slice and serve immediately.
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