Banana Daiquiri with Homemade Sous Vide Banana Rum
Shop Sous Vide Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 1
1 unripe banana
1 1/2 cups white rum, such as El Dorado 3-Year
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
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.
Attach an Anova Precision Cooker to a vessel of water and heat to 172°F (78°C).
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.
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.
Place the sealed bag into the water bath and cook for 2 hours.
Remove from the water bath and let cool to room temperature, about 1 hour. Transfer to the fridge and chill overnight.
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.
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.