Banana Rum Fizz Recipes

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BASIL-LIME RUM FIZZ



Basil-Lime Rum Fizz image

Provided by Food Network Kitchen

Categories     beverage

Time 1h45m

Yield 1 drink (plus extra basil syrup)

Number Of Ingredients 8

1/2 cup sugar
1 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 cup packed fresh basil, plus 2 leaves
1/2 small lime, cut into wedges, plus 1 wedge for garnish
1 1/2 ounces light rum
1/3 cup chilled nonalcoholic ginger beer
1/2 ounce dark rum

Steps:

  • Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
  • For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

BANANAS IN BROWN SUGAR AND RUM



Bananas in Brown Sugar and Rum image

Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 bananas, ripe but firm
2 tablespoons unsalted butter
1/4 cup dark-brown sugar
1/2 cup dark rum
Creme fraiche or sour cream, for topping

Steps:

  • Peel bananas, and carefully cut in half lengthwise.
  • In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
  • Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
  • Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
  • Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
  • Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM



Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream image

Provided by Ming Tsai

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 17

4 bananas, split into 3 equal parts (lengthwise along the stem), cut into 2-inch pieces
1/2 cup halved macadamia nuts
1/2 cup rum
2 tablespoons butter
4 martini glasses
Brown Sugar Ice Cream, recipe follows
Banana Chips, for garnish, recipe follows
3 cups milk
1 cup brown sugar
1 vanilla bean, preferably Tahitian, split lengthwise and scraped
3/4 cup egg yolks (from 5 to 6 large eggs)
1 cup, plus 2 tablespoons sugar
2 cups heavy cream
1 banana (firm, but not green), sliced lengthwise into 1/16 inch strips
4 ounces lemon juice
1/2 cup sugar
2 ounces water

Steps:

  • Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
  • Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
  • In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
  • Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
  • Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
  • After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

RUM FIZZ



Rum Fizz image

Categories     Rum     Alcoholic     Cocktail Party     Spirit     Brandy     Kirsch     House & Garden     Drink

Yield Serves 1.

Number Of Ingredients 6

1 1/2 ounces rum
3/4 ounces cherry brandy
1/2 teaspoon sugar
2 tablespoons lemon juice
3 or 4 ice cubes
Club soda

Steps:

  • Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

KAHLUA BANANA CREAM FIZZ



Kahlua Banana Cream Fizz image

This one is a little different and its out of my 1986 Kahlua recipe book. My wife and I liked it, so I decided to post it. It makes two drinks. But I could have drank it all.

Provided by Mudpie

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2 ounces Kahlua
1 ounce rum
1 banana, sliced
3/4 ounce lime juice
2 ounces half-and-half
1 cup ice, finely crushed
1 ounce club soda, chilled

Steps:

  • In a blender, combine all the ingredients except soda.
  • Blend smooth.
  • Pour into 10 oz. glasses. Add club soda.
  • Garnish with banana chunks and cherries, if desired. (I skipped this step).
  • Makes 2 drinks or one nice big one.

Nutrition Facts : Calories 212.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.5, Sodium 20.3, Carbohydrate 24.8, Fiber 1.6, Sugar 16.6, Protein 1.6

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