WEB EXCLUSIVE RECIPES
BANANAS EN LA ROCA
By Daryl Smith from the Alaloa Lounge at The Ritz-Carlton Maui, Kapalua
Yield: 1 cocktail
- 2 ounces Roca Patrón Reposado
- ¾ ounce Giffard Banane du Brésil liqueur
- 4 dashes black walnut bitters
- 1 brûléed banana slice, for garnish
Add first three ingredients to a shaker cup and shake well. Pour over ice in a rocks glass. Garnish with banana.
SHE TUK TUK ME TO JALISCO
By Grace Tomczak from Taverna
Yield: 1 cocktail
- 2 ounces Roca Patrón Silver
- 1 ounce fresh pineapple juice
- ½ ounce Galangal and Thai Yellow Curry Syrup (See recipe.)
- 1 ounce juice from fresh-cut tomatoes
- ¼ ounce San-J Thai Peanut Sauce
- handful ice
Add all ingredients to a shaker cup and shake 45 seconds. Strain and discard ice. Pour liquid back into shaker cup and shake 30 seconds. Strain into a coupe glass.
Galangal and Thai Yellow Curry Syrup
- 1 cup sugar
- ½ cup water
- 1 teaspoon Thai yellow curry paste
- 2 thin slices fresh galangal or ginger
Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Cool, then strain and discard solids. Store liquid in an airtight container in the refrigerator.
