Platano de Fuego

By Yaw Asante, Mr Fox Bar in London, UK

I wanted to celebrate the liquid and let the Ron Santiago de Cuba 11yo shine through the drink while pairing it with flavours local to the region, which just so happen to be a lot of the flavours I grew up with. Growing up in a Ghanaian household, I was exposed to a lot of ingredients that are also native to Cuba and surrounding countries.

METHOD

Add ingredients into shaker with ice, shake and fine strain. Garnish with carbonated grape.

• 60ml Ron Santiago de Cuba 11 Years Old
• 40ml Plantain, Pineapple, Scotch Bonnet Syrup
• 20ml Fresh Lime Juice
• 2 Bay Leaves
• 1 Dash Saline Solution
• Fluted Coupe
• Chilli and Ginger Plantain Chip

THE CREATOR SAYS

"After just a whiff of this rum I knew it would pair so well with some heat. What I pictured with this drink is a sunset beach BBQ with lots of beautiful seasoned spicy meat, some fried plantain, and some grilled pineapple. This drink is a midsummer celebration in a glass."