Luckily, it’s really easy to make crème de banane, as this Serious Eats recipe demonstrates. I pretty much just followed the recipe, waiting until my bananas were at the peak of aroma, and using Mount Gay Eclipse Silver for the base. I also add a few drops of vanilla extract for complexity. Worked great.
The Rum Runner recipe itself presented a few problems. All the ones I saw in my drink book library were blended. The ones my buddy and I got were made with bar ice. More importantly, they were made with things I wouldn’t touch with a barge pole if shopping for the house. How can you lose all dignity with a shelf full of only the good stuff? Well, that’s where we aim for the chopping block here at the old Fogged In Lounge. Below are a couple of craft Rum Runners that should toss you on the seas of dementia.
Rum Runner #1
- 1 oz Bacardi 151
- 1 oz crème de banane (homemade)
- 1 oz blackberry brandy (Leopold Bros)
- 1/2 oz grenadine (Small Hand Foods)
- 1 1/oz lime juice
This one was adapted from the original by “Tiki John” Ebert, as presented in Beachbum Berry’s Grog Log. I went with crushed ice and slightly rounded off measures. It makes a fine Rum Runner. For a solution of my own that captures something of my Reno insanity, try the next one.
Rum Runner #2
- 1 1/2 oz Bacardi 151
- 1 1/2 oz crème de banane
- 1 oz blackberry brandy
- 1 oz lemon juice
If that seems like a lot of 151, maybe it is, but it sort of dries the whole thing down and you’ll feel like you’ve been to the casinos, for better or worse—probably both.