The rum-filled menu and lush tropical atmosphere of Cane & Table give bar manager Omar Jacks a taste of his Jamaican childhood. His drink the “Smooth Operator” is inspired by memories of his grandmother serving him “delicious homemade banana bread” accompanied by freshly made pineapple-cucumber-ginger juice. Although she has passed away, Omar says, “I love it so much that when I go back to Jamaica, I always have it, so I tried to put those flavors in a drink.” It’s worth seeking out the Jamaican rum Wray & Nephew for this recipe. Wray & Nephew, an overproof rum, may seem too intense for a summertime sipper, but Omar promises the spirit doesn’t dominate the drink. Instead, the rum “gives the drink a little funk.” Banana, pineapple and “funk” make this drink the perfect complement for a lazy summer afternoon, whether spent in a New Orleans courtyard or on a Caribbean island.
- If you are a rum fan, substitute the vodka with a lighter Puerto Rican style rum like Don Q.
- Do not substitute the banana liqueur with another brand. Another use for banana liqueur: Replace simple syrup with it in a classic daiquiri.
- If you spear with tight folds, you can use them to ensure it stays perched on the side of the glass.
Smooth Operator
1/2 ounce Wray & Nephew rum
½ ounce St-Germain
½ ounce Pairidaēza Creme de Banane
1 ounce Four Point vodka
1 1/2 ounces pineapple juice
4 long slices cucumber
Pinch of salt
1/4 ounce lemon juice
1 ounce soda water
Garnish speared cucumber slices
Shake together the rum, St-Germain, banana liqueur, vodka, pineapple juice, cucumber, salt and lemon juice with ice. Give it 10 really hard shakes to make pineapple juice fluffy. Pour soda into a rock sized-highball glass filled with ice. Strain drink over the soda. Garnish with a speared cucumber slice.
