Brown Butter Banana Daiquiri
Chef Christian Gill
1
10 minutes
30 minutes
Modern American
Drinks/ Dessert
This isn’t a frozen banana drink wearing a paper umbrella. Aged rum, sharp lime, and brown butter banana syrup shake together into a silky, caramelized daiquiri finished with a crackly bruléed banana.
Ingredients
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900 g (approx 3 ¾ cups) water
550 g (approx 2 ¾ cups) demerara sugar
200 g fresh banana peels, from approximately 4 bananas
½ teaspoon Brown Butter Cookie Blend
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2 oz mid- to top-shelf aged rum
1½ oz fresh lime juice
1½ oz Brown Butter Banana Syrup
1½ cups ice
1 lime wheel
1 brûléed banana slice
Directions
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Add the banana peels and water to a medium saucepan, and bring to a gentle simmer over medium-low heat. Do not allow it to boil.
Simmer for 30 minutes to extract the banana flavor.
- Strain the liquid through a fine-mesh strainer, pressing and squeezing the peels to extract as much liquid as possible.
While the liquid is still hot, add the demerara sugar and Brown Butter Cookie Blend. Stir until the sugar is completely dissolved. Allow the syrup to cool, then transfer it to a clean bottle or airtight container.
- Refrigerate until ready to use. Shake well before each use.
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- Add the aged rum, fresh lime juice, Brown Butter Banana Syrup, and ice to a cocktail shaker.
Seal and shake vigorously 15–20 times, until thoroughly chilled. Double-strain into a chilled coupe or Nick & Nora glass.
- Garnish with a lime wheel and brûléed banana.
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Cut a banana in half crosswise, then slice one section in half lengthwise. Place the banana cut-side up and cover the exposed surface with an even layer of raw sugar.
Torch the sugar until bubbling, deeply caramelized, and golden brown. Allow it to cool briefly before placing it on the rim of the glass.
Recipe Products
Blend