Banana Daiquiri with Homemade Sous Vide Banana Rum
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Precision® Cookers
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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
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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.
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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.
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Finishing Steps
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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.