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Cooking time: 2 hours
(excludes overnight refrigeration)
750 ml bottle of bourbon
4 very ripe bananas
2 cinnamon sticks
½ whole nutmeg, grated
1 C hot water
1 C demerara sugar
Salt, to taste
Dash of orange bitters
Dash of Angostura bitters
Dissolve the sugar in the hot water, then chill.
Peel the bananas and cut them in half.
Seal all the ingredients except the bitters in a sous vide bag and cook for 2 hours at 165°F (73.8°C).
Chill in a cold bath or in a refrigerator overnight.
Strain through a chinois or cheesecloth-lined strainer. Bottle and store in a refrigerator until ready to use.
To make an individual cocktail, combine 6 tablespoons banana bourbon with bitters, stir, and strain over a large ice cube into a rocks glass.
For more recipes like this, visit Sous Vide Magazine.