The 60th anniversary of the creation of Bananas Foster is around the corner, and the project I started this weekend should be ready just in time. I’m keeping the recipe under wraps for now, but it involves ripe bananas, a particularly buttery variety of honey, brown sugar, homemade caramel, vanilla, and cinnamon. This should turn out to be a 3 gallon batch when all is said and done. It smells amazing in the primary. -m