Hieronymus Bosch Recipe
Aged Rum, fresh lemon juice, pineapple & guava juice, banana syrup
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Ingredients
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Cocktail
Banana Syrup (if making from scratch)
Garnish
Method
Banana Syrup (optional)
- 1
Make banana syrup
If using store-bought banana syrup skip this step. In a small saucepan combine 0.5 cup granulated sugar and 0.5 cup water. Heat over medium, stirring, until sugar dissolves. Add 0.5 medium ripe banana, mashed, and simmer gently for 5 minutes to infuse flavor. Remove from heat, stir in 0.5 tsp fresh lemon juice to brighten. Let cool slightly, then strain through a fine mesh sieve or cheesecloth, pressing solids to extract flavor. Refrigerate until cold. You will use 0.5 oz for a single cocktail; store remainder up to 5 days.
Cocktail Preparation
- 2
Chill glass
Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.
- 3
Combine ingredients
In a cocktail shaker add 2 oz aged dark rum, 0.75 oz fresh lemon juice, 1.5 oz pineapple juice, 1 oz guava juice, 0.5 oz banana syrup, and 0.25 oz allspice dram (if using).
- 4
Add ice and shake
Fill the shaker with ice (about 4-6 large cubes). Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.
- 5
Strain
Discard ice or water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or over fresh ice in a rocks glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.
- 6
Finish and garnish
Add 2 dashes Angostura bitters on top if desired (for aromatics and depth). Garnish with a pineapple wedge and a dehydrated banana chip or lime wheel skewered on the rim.
- 7
Serve
Serve immediately. Sip and enjoy the tropical layers — bright lemon, pineapple and guava fruitiness, rounded banana sweetness, and the warm spice from aged rum and optional allspice dram.