Perhaps the most interesting thing about the Banana is that its flavour is derived not from the fruit but from the peels. This is part of Laut’s philosophy on sustainability and minimising waste, in addition to their focus on using hyperlocal ingredients. Aged Malaysian molasses, candlenut and coconut palm sugar combine with rum to create a rich, full-bodied cocktail driven by the sweet and robust taste of banana with a hint of smoky nuttiness. To me, this is a natural accompaniment to the restaurant's local desserts.

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Taste: 4/5