u/morphinechild1987

Anche se fa delle facce sceme, mangia sempre tutto quello che gli portiamo. Ruffiano.

Hastily scribbled down recipe from a Make and Drink video, tried and forgotten 'cause I absolutely hated the chemical aftertaste of banana liqueur. I was looking for a lighter Mai Tai variation so I decided to give it a spin, armed with my trusty banana oleo saccharum. I slightly amped the lime to account for added sweetness and added a touch more booze for balance. 5 drops saline solution 20%, 1oz strained lime juice, 1/2 banana OleoSaccharum, 1/4 passion fruit syrup, 1/4 orgeat, 2 1/4 Aged Jamaican Rum (I used Appleton 12). Vigorously shaken with 2 small cubes and some crushed ice, full pour over more crushed ice, mint bush to garnish. The result is a nice tropical MT riff closer to the Hawaaiian version, very bright without completely sacrificing the rum. Banana flavor is very subdued, but it works in bringing it together. Went really well among my female acquaintances!

It's strawberry season! Celebrated it by making a homemade syrup and combining it with my trusted banana oleo saccharum. Both were made by dicing strawberries/discarded banana peel, putting them in a vacuum bag with an equivalent amount of sugar, steeping in the fridge over night & straining. Leftover caramelized diced strawberries & white yogurt make for a tasty snack. I had to tinker with the perfect Daiquiri template 'cause that banana oleo drops at a surprising 58 brix. So, 5 drops 20% saline solution, 1oz lime, 1/2 strawberry syrup, 1/2 banana oleo saccharum, 2oz Jamaican Dark Rum (Planteray but you lucky Americans will surely go for Coruba or Hamilton), 1/2 OFTD. Tbh it's prep heavy for a Daiquiri, I just had stuff made for other preparations, but it makes for a fine Dq

Something I wanted to try for a long time, featuring my first fat washing. It was surprisingly easy. 2tbsp virgin coconut oil, heated to melt, to 1 cup of Campari, 3 hour steep with some shakes thrown in, 2h in the freezer, filter and ready to go. I went with 3/4 lime juice, 1/2 simple syrup, 2 pineapple juice, 3/4 coconut oil washed Campari, 1 Appleton 12, 1/2 Hampden LROK 2010 67% (I had a hard week at work and wanted to splurge), vigorously shaken with crushed ice and dirty poured over some other crushed ice (not enough tbh, it looks lacking). It may be more on the Hampden, but it's the best Jungle Bird I ever had. The coconut is there, sweetly harmonizing with the pineapple, but far from overpowering the strong flavors from rum and Campari, which tend to take over in the back. It's also pretty boozy in a comforting, warm way, enough to make me hilariously tipsy. I like this stuff a lot!

A video from Make and Drink using banana oleo saccharum to make a Daiquiri made me curious. I did my own version of the oleo saccharum by putting an equal amount of washed and chopped very ripe banana peel & white sugar in a vacuum bag, sealing it and putting in the fridge for 48h. Gives a nice, almost clear syrup with a pleasant, earthier banana flavor. 30g banana peel makes for 3/4oz, just enough for the drink. 3/4 lime juice, 1&1/2 Planteray Original Dark (no Doctor Bird in Italy), 1/2 Planteray OFTD. It's really good. For once, banana flavor doesn't overpower everything, and it doesn't have that chemical, bitter aftertaste of syrups and liqueurs. The earthy flavor pairs incredibly well with Jamaican funk, making me want to try this with Smith&Cross. And it's still pleasantly tart. Not bad from using something that normally ends up in the trash bin