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1
To prepare the banana rum, cut the dried banana slices in half and place them in a large canning jar or pitcher with a tight-fitting lid.
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2
Add the water, molasses, and brown sugar, stir well, and let sit for 2 minutes.
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3
Stir in the rum.
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4
Split the vanilla bean in half lengthwise and scrape out the seeds.
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5
Add the seeds and bean to the rum.
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6
Shake or stir vigorously to mix all ingredients.
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7
Refrigerate for up to 48 hours, stirring or shaking occasionally.
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8
After 48 hours at most, strain the rum, discarding the vanilla bean and reserving the bananas for another use (see Bonus from the Bar).
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9
When ready to serve, pour the sugar and coconut into a small bowl and mix together thoroughly.
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10
Transfer the coconut sugar to a small plate.
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11
Rub the juicy side of the lemon or lime wedge along the outer edge of the lip of each glassnot along the inside of the rim.
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12
Holding each glass at an angle, roll the outer edge of the rim in the sugar until it is fully coated.
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13
Fill a pitcher with ice, add the banana rum and pineapple juice, and stir briskly until the pitcher is beaded with sweat and frosty.
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14
Add crushed ice to the prepared coupes.
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15
Pour the frappe over the ice, garnish with dried pineapple slices or banana chips, sprinkle with coconut, and serve.
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16
BANANA RUM PUNCH Peel and freeze 4 large, ripe, fresh bananas until firm.
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17
Place them in a punch bowl and add the banana rum with the dried bananas, pineapple juice, and 1 liter of pear or apple cider or 1 liter of ginger beer.
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18
Sprinkle shredded coconut over the top and serve.
