Story and Recipe by Colin Williams | Photography by Randy Krause Schmidt
Not unlike many families, we have a tradition for the holidays in our house, started by my mother. It usually begins with a handwritten piece of paper with the day’s prep list listed line by line, similar to what you would see in a professional kitchen. By the time I had rolled out of bed, having worked late the night before, the list would be lying on our kitchen counter with many items already crossed off. The kitchen would already be filled with the smells of things roasting in the oven, and a few pots would be simmering on the stovetop for the feast later in the evening. At this point, my parents would both be outside, enjoying, no doubt, their second or third cup of coffee of the day.
I, groggily coming back to life from the shift before, would slowly pour a cup of coffee and treat myself to another tradition of my mother’s: freshly baked banana nut bread, which she specifically makes for me every year for the holidays. She fully understands that most of the loaf is allocated to my gluttony for this particular baked good. After cutting way too big of a slice for myself and warming it in the microwave with a bit of butter, I would then be ready to tackle a much smaller list of tasks that still needed to be done. From cutting vegetables for side dishes to planning out a few small additions of my own to the meal, this is how the day would pass us by, with slices of banana nut bread consumed along the way.
The funny part is that none of this was ever requested by anyone. It was just understood in our family that if you were hosting a holiday, there would be food for a small village. My mom has always taught me the true meaning of hospitality, and welcoming anyone who comes to our door with a drink and a spot of food was customary. I think as time goes by, you look back on these small life lessons that your parents, knowingly or unknowingly, pass on to you.
When guests would finally start to make their way through the door, they were welcomed immediately with a drink and some small snacks while the finishing touches for dinner were being done. My dad would be carving whatever meat was filling our home with its delicious aroma, I would be cooking the last few side dishes, and my mom would be running around to ensure everyone had their drink and was making their way to the table, which was set for a feast. Finally, we would all sit down and eat and laugh and drink the night away, making sure to have doggy bags of leftovers for each guest.
This drink pays homage to these special memories, especially my mother’s banana nut bread. I even toasted a piece of that as a garnish, which you are welcome and highly encouraged to do. (You’ll have to use your own recipe; she isn’t sharing hers, sorry!) The rum plays into those warm spice notes quite nicely, and the refreshing sour is sure to keep your spirits up throughout the night. Cheers, and happy holidays!
Banana Bread Sour
Author: Colin Williams
Ingredients
- 1½ ounces Jamaican rum*
- ¾ ounce fresh lemon juice
- ½ ounce banana liqueur*
- ½ ounce maple syrup
- 1 egg white (see Note)
- 4 dashes aromatic bitters*
- Garnish: toasted banana bread slice, caramelized banana
Instructions
- In a cocktail shaker, combine rum, lemon juice, liqueur, maple syrup, egg white, and bitters; shake with 3 to 4 pieces of ice until ice has whipped egg white until frothy, 30 to 45 seconds. Strain into a rocks glass, and top with ice. Garnish with banana bread and caramelized banana, if desired. Serve and enjoy!
Notes
Note: Since consuming raw or undercooked eggs may increase your risk of foodborne illness, you may substitute 2 tablespoons pasteurized egg whites.
*I use Appleton Estate 12 Year Old Rare Casks Rum, Tempus Fugit Spirits Crème de Banana Liqueur, and Angostura Aromatic Bitters.
*I use Appleton Estate 12 Year Old Rare Casks Rum, Tempus Fugit Spirits Crème de Banana Liqueur, and Angostura Aromatic Bitters.
