Method:Shake and strain into a coconut-rimmed coupette and garnish with banana slices.
Origin:This was created to be a winter drink. The idea was to capture the taste of the Caribbean. I wanted to be able to remind people of summer flavours without it being out of place on a menu. The reason I've used cream and apple juice is to stop the drink from being too heavy. The juice gives it a bit of lightness and complements the rum well.
The coconut and caramel go very well with the banana and the overall effect is like a dessert but without being too sickly.