Banana Daiquiri with Homemade Sous Vide Banana Rum

Ingredients for 1

• 1 unripe banana

• 1 1/2 cups white rum, such as El Dorado 3-Year

• Pinch salt

• 1 fluid ounce overproof rum, such as Wray & Nephew

• 1 fluid ounce fresh lime juice

• ¾ fluid ounce 1:1 simple syrup

• 1 lime wheel or bruléed banana slice, for serving

Directions

• Step 1

  Clean the banana thoroughly using a potato scrubber. (This allows you to clean without bruising the banana.) Then allow the banana to ripen until it forms small brown freckles.

• Step 2

  Attach an Anova Precision Cooker to a vessel of water and heat to 172°F (78°C).

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  Step 3

  Peel the ripe banana and slice into ¼-inch-thick rounds. Discard the top and bottom parts of the peel and slice into 1-inch squares. Put the salt and rum into a chamber vacuum pouch and give it a stir before adding all of the banana parts.

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  Step 4

  Transfer the bag to the chamber vacuum and seal using the normal vacuum and normal seal. This will cause the banana slices to absorb the rum.

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  Step 5

  Place the sealed bag into the water bath and cook for 2 hours.

• Finishing Steps

• Step 0

  Remove from the water bath and let cool to room temperature, about 1 hour. Transfer to the fridge and chill overnight.

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  Step 1

  The next day, place a coffee filter in a funnel over a glass jar. Line with a coffee filter and cheesecloth. Filter the banana rum into the jar. Measure out 1 fluid ounce for the cocktail and store the remainder in the fridge.

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  Step 2

  To make the daiquiri, combine the 1 ounce of banana rum with the overproof rum, lime juice, and simple syrup in a cocktail shaker filled with ice. Shake until chilled, then strain into a coupe glass. Garnish with a lime wheel or bruléed banana slice. Serve immediately.

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