Banana Rum Colada

Ingredients

golden or dark rum
cup banana chips
coconut milk
15ml chocolate liqueur
For the caramelised pineapple (optional):
1-2 tablespoons butter
fresh pineapple, sliced
brown sugar

This sunshine-in-a-glass cocktail blends banana-infused rum with flavours of coconut, chocolate and caramelised pineapple for a blast of the tropics. Serves 1

Pour 2 cups of rum into a jar and add the banana chips. Screw on the lid and leave to infuse for 24 hours. Strain the rum and discard the banana chips
For the caramelised pineapple if using: heat the butter in a frying pan on high heat. Dip the pineapple in brown sugar and fry in the butter until caramelised and golden, adding a little water if the pan starts to dry out
Add 30ml banana-infused rum to an ice-filled cocktail shaker along with the coconut milk and chocolate liqueur and shake for 30 seconds
Strain into a glass, top with a swirl of the caramelized pineapple syrup, and garnish with the caramelised pineapple if using