Poolside

• 1 oz Navy-style rum

• 0.5 oz Avuá Amburana Cachaça (purchase through link)

• 0.5 oz ginger syrup

• 0.5 oz banana milk (make ahead, see below)

• 0.5 oz papaya juice

• 0.5 oz lemon juice

Combine in a blender with light ice. Flashblend for 10-15 seconds. Pour into a chilled Collins glass and garnish with grated lime skin.

To make the banana milk, puree 3 ripe bananas with 1/2 cup of water. Optionally add 4-6 oz clove simple syrup for additional body and sweetness.

The Poolside was developed by Shannon Mustipher and appears on page 84 of her book Tiki: Modern Tropical Cocktails.