Doctor Funk

Active: 5 minutes; Serves: 1

Rum, dark (Pusser’s preferred)	2 ½ ounces
Absinthe (La Fée Parisienne preferred)	1/6 ounce
Lemon juice, fresh	½ ounce
Lime juice, fresh	¼ ounce
Simple syrup	¼ ounce
Grenadine (Giffard preferred)	¼ ounce
Lime wedge	Garnish

1. Shake all ingredients with ice. 
2. Strain into a glass filled with crushed ice. 
3. Garnish with lime wedge.

Painkiller

Active: 5 minutes; Serves: 1

Rum, dark (Pusser’s preferred)	2 ounces
Pineapple juice, fresh	4 ounces
Orange juice, fresh	1 ounce
Cream of coconut	1 ounce
Nutmeg, freshly grated	Garnish

1. Shake all ingredients (excluding the garnish) with ice. 
2. Pour into a glass filled with ice. 
3. Garnish with nutmeg, and a pineapple wedge, if you’re feeling fancy.

Bananas foster milkshake

Active: 15 minutes; Chill: 30; Serves: 2

Sugar, dark brown	½ cup
Butter, unsalted	2 tablespoons
Cinnamon, ground	¼ teaspoon
Rum, dark	3 tablespoons
Cream, heavy	2 tablespoons
Salt	¼ teaspoon
Bananas, ripe, cut into ½-inch pieces	3 medium
Ice cream, vanilla	1 ½ heaping scoops + 1 ½ heaping scoops
Milk	1/8 cup + 1/8 cup

1. Combine the sugar, butter, and cinnamon in a skillet over medium-high heat; cook, stirring constantly, until the sugar dissolves. 
2. Stir in the rum, cream, salt, and bananas; cook, stirring occasionally, until the bananas are browned and soft, about 3 minutes. 
3. Transfer the mixture to a small bowl; refrigerate until chilled, about 30 minutes. (Chef’s note: Great time to place your glasses in the freezer.) 
4. Working in two batches, combine half the banana mixture with 1 ½-heaping scoops ice cream and 1/8-cup milk in a blender, and purée until smooth. 
5. Transfer to a chilled glass and enjoy! 

Recipe by Drew Curren and posted at Saveur.

Pistachio love

Sugar, confectioners’	1 cup (100 grams)
Flour, all purpose	2 ½ cups (300 grams)
Eggs, medium	3 yolks
Butter, unsalted, room temperature	1 cup (210 grams)
Marzipan, grated	14 ounces
Rum, 40% proof	1/8 cup
Pistachio nuts, ground	½ cup
Chocolate, semisweet, melted, tempered	1 cup (150 grams)

1. Combine the sugar, flour, egg yolks, and butter in a electric stand mixer bowl, and using the dough hook attachment, knead until the dough is smooth, about 3 to 5 minutes.
2. Form into a small loaf, wrap in plastic wrap, and refrigerate for about 1 hour.
3. Using a fork, combine the marzipan, rum, and nuts in a small bowl.
4. Preheat to 350°F; line two baking sheets with parchment paper.
5. On a lightly floured surface, roll the dough out thinly, about 1/8-inch thick.
6. Using a 1 1/2-inch round cookie cutter, cut about 60 circles; transfer to the baking sheets.
7. If desired, use a knife to score a checkerboard pattern on top of each round.
8. Bake for about 10 to 15 minutes, until lightly golden; cool completely on a wire rack.
9. Spread 1 tablespoon of the filling on half of the cookies, and top with the remaining cookies.
10. Drizzle the chocolate over the top (or dunk in the chocolate, your choice).

Recipe from European Cookies for Every Occasion by Krisztina Maksai

Orange Thai mojito

Coconut, sweetened, shredded	1 cup
Red pepper flakes	¼ teaspoon
Mint, torn	1 bunch
Cilantro	12 sprigs
Sugar	2 cups
Water	2 cups
Curaçao, orange	¼ ounce
Bacardi Limon	1 ½ ounces
Lime juice	1 ounces
Soda water, chilled	2 ounces

1. Combine the coconut, pepper, mint, cilantro, sugar, and water in a medium saucepan, bring to a boil, and continue boiling for 2 to 3 minutes. 
2. Remove from heat, and let steep for 1 hour. 
3. Strain, pressing out as much liquid as possible, and then discard the solids. 
4. Let cool to room temperature.
   Chef’s note: This makes enough coco-mint syrup for 16 drinks, which can be stored for up to a month. 
5. Fill a tall glass with ice. 
6. Measure in the Curaçao, rum, 1 ½ ounce of the syrup, lime juice, and soda water. 
7. Stir with a bar spoon. 
8. Garnish with fresh mint and cilantro, and a sprinkling of shaved coconut, if desired. 

Adapted recipe from Sips & Apps by Kathy Casey (because I couldn't locate blue Curaçao)