For the Syrup:

1. Poke banana skins and roast in oven until black, 375°F for about 30 minutes.
2. Toast, then crush all spices with a mortar and pestle.
3. Combine measured spices with the roasted banana, liqueur, water, and sugar.
4. Cook sous vide at 170°F/76°C for 1 hour.
5. Strain through a chinois, chill in ice bath, and bottle.

For the cocktail:

1. Combine gin or rum, lemon juice, egg white, and 1 ¼ ounce banana-curry syrup.
2. Dry shake, then add ice and shake again.
3. Strain into a chilled Nick & Nora martini glass or champagne coupe and garnish with a heavy scraping of nutmeg.

Developed by Micah Melton, and shared with Sous-Vide magazine.

See other recipes by Micah Melton: Cream of the Crop and Pit in the Middle.