BeginnerIngredients
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
Overview
Equipment
- Sous vide circulator
- Sous vide pouch
- Vacuum sealer
- Strainer
- Rocks glass
Timing
2 hours sous vide cooking (excludes overnight refrigeration)
Servings
35
Directions
- Dissolve the sugar in the hot water, then chill.
- Peel the bananas and cut them in half.
- Seal all ingredients except the bitters in a sous vide bag and cook for 2 hours at 165°F (73.8°C).
- Chill in cold bath or in refrigerator overnight.
- Strain through a chinois or cheesecloth-lined strainer. Bottle and store in refrigerator until ready to use.
- To make an individual cocktail, combine 6 tablespoons banana bourbon with bitters, stir, and strain over a large ice cube into a rocks glass.
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