Carmen Miranda cocktail

Carmen Miranda

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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.

Ingredients

750 ml bottle bourbon
4 very ripe bananas
2 cinnamon sticks
½ whole nutmeg
1 C 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 servings

Directions

  1. Seal all ingredients except the bitters in a sous vide bag and cook for 2 hours at 165°F (73.8°C). Refrigerate overnight and strain.
  2. To make an individual cocktail, combine 6 tablespoons banana bourbon with bitters, stir, and strain over a large ice cube into a rocks glass.