This is a play on the 150+ year old Sazerac, and while first made with brandy, rye stepped in after a late 1800s phylloxera disease killed a French grape crop. This variant splits the base, and uses crème de banane for a surprising twist.
This tasty tiki drink comes from Latitude 29, a popular tiki joint in New Orleans. It starts with a mix of rums, adds spice and vanilla from the Spanish Licor 43 and is rounded out with three different juices.
In small saucepan, simmer 2 cups raspberries,blackberries etc with 8 oz. water and 1 cup of sugar until color has leached into the syrup, 5-10 minutes.
