Upturn. Photo courtesy of Zoe Bates
Aged 12-year rum meets tangy banana-peel shrub, chai, and coconut water in this richly layered, velvety cocktail.
INGREDIENTS
2 oz Flor de Caña Centenario 12 Year Rum
1 oz banana peel oleo shrub (see note)
1 oz strong/over-steeped chai tea
½ oz coconut water
1 oz aquafaba
METHOD
Add all ingredients to a shaker tin, and dry shake first then re-shake with ice until ice cold. Double-strain into a coupe. Serves 1.
To make the banana peel oleo shrub:
Combine peels from 4–6 ripe bananas with ¾ cup (150 g) white sugar in a sealed container. Allow to macerate at room temperature for a minimum of 2 hours, or overnight for fuller extraction. The sugar will draw out the oils and moisture from the peels, creating a fragrant, syrupy oleo saccharum. Strain and discard solids.
Combine oleo saccharum with 7 oz (200 ml) pineapple or passion fruit juice and 5 oz (150 ml) apple cider vinegar. Gently heat until sugar dissolves; do not boil. Allow to cool, then cover and rest for 24–48 hours to let the flavours meld. Strain, bottle and refrigerate. The shrub should be bright, tangy and tropical with a clean banana finish. Store refrigerated for up to 2 weeks.
—Recipe by Zoe Bates
