Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal. With cinnamon, nutmeg, brown sugar and cloves, this rich drink is the perfect thing to sip at the end of a long night.
Le Ka, 800 W. 6th St., Los Angeles, (213) 688-3000, lekarestaurant.com
Hot banana buttered rum
15 minutes, plus chilling time. Serves 1
1/2 cup (1 stick) butter, at room temperature
1/3 ripe banana, well-mashed
1/4 cup (2 ounces) brown sugar
Scant ½ teaspoon cinnamon
Small pinch grated nutmeg
Small pinch ground cloves
Very small pinch grated star anise
1/4 Fuji apple, finely grated
In the bowl of a food processor or mixer, combine the butter, banana, brown sugar, cinnamon, nutmeg, cloves, star anise and apple, blending until smooth. Place the mixture in plastic wrap and roll into a log. Refrigerate until firm. The log makes enough for more than one cocktail, and it will keep, covered and refrigerated, up to 1 week.
HOT BANANA BUTTERED RUM
Prepared banana butter log
2 ounces dark rum, preferably Diplomático
Star anise, for garnish
Cut a half-inch piece of the butter log and place into a coffee mug. Add the rum and fill the remainder of the mug with boiling water. Garnish with star anise.