Cavendish
600 ml Appleton 8 Year Rum
150 ml Wray & Nephew Overproof Rum
375 ml Banana Liqueur
100 ml fresh squeezed lime juice
4 dashes Angostura Bitters
4 oz half and half
Combine all ingredients, except the half and half, in a non reactive container. In a separate container (of the same capacity), add half and half.
Pour the cocktail mixture over the half and half and let sit for 30-45 minutes, until the mixture curdles. Line a fine mesh strainer with a dampened cheese cloth. Place strainer over a container and slowly pour 8-12 ounces of the mixture through the cloth. This liquid will be cloudy; move the strainer to another container and continue to let the the first pass settle into the container. Continue to pour the remaining mixture through the strainer.
Repeat 2-3 three times until liquid is clear. Transfer to a bottle and store refrigerated for up to 6 weeks. To serve, pour into a rocks glass over a large rock, garnish with a citrus peel, then serve.
This recipe comes from the author Shannon Mustipher. It’s based on the classic Banana Bliss.