As a cocktail ingredient is where this rich banana liqueur truly shines, but it’s also fantastic for making naughty ice cream sundaes, or simply drizzled over vanilla ice cream and topped with toffee popcorn. Yum!

Ingredients

• 350ml of Jefferson’s 1785 Extra Fine Dark Rum
• 2 ripe bananas (these should just have started going spotty)
• 120ml water
• Half a cup of brown sugar

Method

1. Slice the bananas and place them into a clean empty glass jar.
2. Pour over the rum, close the jar lid and give it a shake.
3. Place the jar in a cool, dark place for 3 days to allow the flavours to infuse.
4. After 3 days, strain the mixture using a muslin or cheesecloth. If you don’t have either of those – a pair of tights will do!
5. Add the sugar and water to a saucepan and gently bring to a boil, stirring regularly until the sugar is dissolved and the mixture has thickened slightly.
6. Pour the sugar syrup and the banana rum into a clean glass jar, close the lid and shake to combine.
7. Leave the mixture for 24 hours before serving. The liqueur can be kept in the fridge for up to 2 months.