A classic, retro dessert gets a boozy twist with the addition of our award-winning Australian Spiced Rum in this delicious cocktail.
A few steps in this one but those who take on the challenge will certainly be rewarded.
Our mixologist Jeremy Rich likes to serve this as the perfect end to a special dinner party.
• 40mL The Grove Spiced Rum
• 30mL The Grove Butterscotch Liqueur
• 90mL Banana and coffee tepache
• Scoop of Vanilla ice cream
• Garnish: Butterscotch sauce and Whipped cream
1) Drizzle butterscotch sauce inside sundae glass
2) Then add all ingredients and mix well
3) Top with whipped cream and more butterscotch sauce over the top
To make the tepache:
This is usually made from pineapple skins and is a fermented beverage. For this tepache we are using banana skins, apple skins, and spent coffee grounds. This is a sustainable use of ingredients that would usually go to waste.
• 1L water
• 100g banana skins
• 80g muscovado sugar
• 50g used coffee grounds
• 25g apple skins
• 1tsp salt
• 1 Cinnamon quill
Wash fruit well before removing skins, then add all ingredients to a fermenting vessel. If you aren’t using a proper fermentation vessel, make sure to not put the lid on too tight, so that gas can escape and the vessel doesn’t explode. However, this won’t result in the same carbonation level in the final product. After 4 days, pour mixture through a strainer lined with cheesecloth, muslin, oil filter or coffee filter and bottle. Store in the fridge and consume within a week.
To make the butterscotch sauce you will need the following ingredients:
• 1⁄4 cup unsalted butter
• 1⁄2 cup dark brown sugar
• 1⁄2 cup cream
• 1 tsp vanilla bean paste
• Pinch of flaky salt
In a medium sized saucepan, melt the butter over a low/ medium heat then add the sugar, cream and salt and mix well. Bring to a boil and cook for 5 minutes, occasionally scraping the sides of the saucepan. Remove from the heat and stir through the vanilla bean paste. Store in the fridge and consume within a week.