A holiday pick-me-up in more ways than one. Based around the classic treat of coffee and Irish Cream, this one has a bit more of a kick with the addition of Bourbon and a bit of banana liqueur to lighten it up. Recipe courtesy Jane Danger.
ounces banana liqueur, prefer Banane du Bresil by Giffard
ounce chocolate bitters
ounce tiki bitters
For the Ice Cubes:
Place in each mold a 3 ?- 4 orange peel, manicured and feathered using a small knife. Place one in each mold coiled up slightly. Top each mold with 2 oz cold brew coffee. Freeze overnight.
For the Banana Dolphins:
Use a sharp knife and cut the stem all the way to the banana and a little past to make a smile, Brush the stem opening with a little lemon juice to prevent browning. Place 2 cloves on each banana where eyes will go and place a brandied cherry in the mouth of each dolphin.
For the Punch:
Stir together punch ingredients in a 2 gallon punch bowl. Place 6 ice cubes in the punch bowl and drape 4 feathered orange peels on top of ice cubes. To serve, add 1 coffee ice cube to your glass. Ladle in punch and garnish with an feathered orange peel.
**Feather Orange peel. Using a navel orange 5 peels can be expected. Using a kitchen towel hold the orange to give better grip while peeling. Peel at a slight angle to get larger swaths. Once done with 12 peels get a sturdy cutting board and a very sharp paring knife. Begin by trimming the peel into a feather shape, narrow to a point at one end. Flip the peel with the pith, facing you. Beginning at the larger end of the peel make close notches on one side making sure not to cross more than half way through the peel. Do the same on the other side. Flex the peel so the notches separate.