the naked ape

1/2 oz Lemon Juice
1/2 oz Cinnamon Syrup
1/2 oz Giffard Banane du Bresil
1 1/2 oz Black Blended Rum (Coruba Dark)
1/2 oz Overproof Lightly Aged Pot Still Rum (Smith & Cross)
1 dash Angostura Bitters

Blend with 12 oz crushed ice and pour into a Tiki mug or double old fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice).
Two Saturdays ago, I turned to my new purchase of the Smuggler's Cove drink book and decided on the Naked Ape. The recipe was crafted by author Martin Cate in honor of the San Francisco exotica band Ape. Despite the recipe lacking garnish instructions, I opted for a long lemon twist as well as a Smuggler's Cove swizzle stick that I garnered at an event at Tales of the Cocktail last July. Indeed, the twist part donated a lemon note to the drink's banana aroma. Next, the lemon continued on into the sip where it paired with the rums' caramel, and the swallow shared funky rum, banana, and cinnamon spice flavors.