To begin with, slice up both bananas into long strips — reserving two strips. Place them on a baking tray and sprinkle with sugar. Either use a blow torch or high temperature grill to caramelise the sugar on top, then leave to cool.

Mash up the remaining banana strips, and place in a pan with the sugar and water. Heat gently until the sugar is dissolved and the banana has infused the syrup.

Fill a cocktail shaker with ice and then go in with the banana syrup, triple sec, Dead Man’s Fingers Spiced Rum and pineapple juice. Shake vigorously for 10 seconds.

Double strain into a rocks glass with ice. Garnish with your caramelised banana slices and enjoy.