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Cocktail Recipe: The Sauce
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Whisk the sauce ingredients together in a small bowl until evenly blended.
Return to the saucepan and cook over low heat, stirring constantly, until it is thick enough to coat a spoon (or about 3 minutes). Pour into another bowl and let cool. Mix in the rum, brandy, and bourbon.
Sprinkle the sugar onto the saucer.
Sprinkle the sugar onto the saucer. Tip the orange rimmed Collins glass upside down and dip the wet rim right into the sugar.
Turn the glass around to coat the rim in sugar.
Put the liquors, the ice cream, the sauce and the banana into a food processor with 3-4 cubes of ice (to make it extra cold!). Blend until smooth, thick and creamy, pour into the wine glass and top with a generous mound of whipped cream.
In shot glass, pour in a few dashes of tabasco sauce then carefully pour in the tequila so as not to disturb the sauce. The tequila should float so when you take the shot you get the tequila then a tabasco chaser.
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Jahn Amato ...
Pour the fruit and liquid into a cheesecloth-lined sieve. Strain the juice to the saucepan, add the sugar and boil for two or three minutes. Taste and add more sugar if it is needed. Cool and chill the juice before serving.
Warm the marmalade just to melt. Combine the marmalade, the gin, and the pureed strawberries, mixing well. Chill thoroughly. Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.
 See also: Wine, Freeze, Lemon juice, Orange slice, Vodka
  
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