• 1.0 oz. Hamilton Pot Still Black Rum
  • 1.0 oz. Scarlet Ibis rum
  • 0.5 oz. crème de banane
  • 0.25 oz. Rhum Clement Mahina Coco Coconut Liqueur
  • 0.25 oz. lemon juice
  • barspoon of allspice Dram
  • dash of Angostura bitters

Shake with ice and strain into glass.

Yes, I love my rum and banana. Here I paired it with coconut, then added lemon for acidity to cut the sweetness and bitters and spice from the Angostura and allspice.

Because “coconut” comes from the Portuguese “coco” for head, and because of the connotation of “bananas”, I thought Headcase a suitable name. Call me crazy.

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