Carmen Miranda cocktail

Carmen Miranda


Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail at DC’s avant-garde spot Barmini.


750 ml bottle bourbon
4 very ripe bananas
2 cinnamon sticks
½ whole nutmeg, grated
1 C hot water
1 C demerara sugar
Salt, to taste
Dash of orange bitters
Dash of Angostura bitters



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Strainer
  • Rocks glass


2 hours sous vide cooking (excludes overnight refrigeration)




  1. Dissolve the sugar in the hot water, then chill.
  2. Peel the bananas and cut them in half.
  3. Seal all ingredients except the bitters in a sous vide bag and cook for 2 hours at 165°F (73.8°C).
  4. Chill in cold bath or in refrigerator overnight.
  5. Strain through a chinois or cheesecloth-lined strainer. Bottle and store in refrigerator until ready to use.
  6. To make an individual cocktail, combine 6 tablespoons banana bourbon with bitters, stir, and strain over a large ice cube into a rocks glass.