Split a whole ripe strawberry leaving the crown intact, and wet the rim of a rocks glass. Rim the glass with turbinado sugar.
Muddle 2 medium strawberries with the juice of 1 lime in a cocktail shaker. Add simple syrup, rum and ice. Shake and pour into the glass. Garnish with the strawberry.
A sweeter take on Banana Rum Bread, this recipe incorporates malted milk powder, toasted coconut and coconut rum to give a subtly creamy, almost tropical edge to the dish.
Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.
Prepare toasted coconut. Finely mince coconut flakes or blitz in a food processor. Spread on tin foil in an even layer and toast at 300°F until light brown, about 4 minutes. Set aside to cool.
Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.
In a large bowl, whisk together flour, milk powder, toasted coconut, baking powder, baking soda, cinnamon, salt and nutmeg.
In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.
Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.
Transfer batter to greased loaf pan. Combine brown sugar with reserved coconut and sprinkle evenly over top.
Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
Remove from oven and place pan on wire rack to cool for 15 minutes.
The bread slices best after being left in plastic wrap overnight.
For 1 serving, use 25 mL or ¾ oz measures
Combine alcohols and sour mix in a cocktail shaker with ice. Shake vigorously for 20 seconds, and pour into a pint glass. Top up with cola. Garnish with a citrus round.
Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.
Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.
Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.
Transfer batter to greased loaf pan. Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
Remove from oven and place pan on wire rack to cool for 15 minutes.
The bread slices best after being left in plastic wrap overnight
Source: https://www.365daysofbakingandmore.com/brown-butter-rum-banana-bread/