Velvet Casket Recipe

Toast rice (if not pre-toasted)

If you don't have pre-toasted rice or toasted rice powder, dry-toast 1 tablespoon of uncooked short-grain rice in a small skillet over medium heat, stirring constantly, until golden brown and aromatic (2–4 minutes). Let cool and lightly crush or pulse in a spice grinder to a coarse powder.

If using cacao nibs for a rim, place 1/4 tsp nibs and 1/2 tsp toasted rice powder on a small plate and press together. Moisten the glass rim lightly with a lime wedge and dip the rim into the nib/rice mix to coat. Set the glass aside. If you prefer no rim, skip this step.

Combine the toasted rice rum (1 oz), Caribbean rum (1 oz), banana liqueur (1/2 oz), dark cacao liqueur (1/2 oz), fresh lime juice (1/2 oz), demerara syrup (1/4 oz) and 2 dashes Angostura bitters into a cocktail shaker.

Add fresh ice (about 1 cup) to the shaker. Cap and shake vigorously for 12–15 seconds to chill and properly dilute.

Double-strain the cocktail through a fine mesh strainer into an old-fashioned glass containing a clear ice sphere or large cube to remove any small particles (especially if you used crushed toasted rice).

If you used a rim mixture, take care not to disturb it when pouring; you can also pour into the glass then drop the ice sphere in using a bar spoon to minimize rim contact.

Skewer a banana chip or dehydrated banana slice and rest it across the glass edge or float it on the ice. Sprinkle a very light pinch (about 1/8–1/4 tsp) of the toasted rice powder over the top of the drink for aroma.

Serve immediately. The combination should present toasted rice and banana notes up front, cacao depth in the midpalate and a rounded rum finish.