ROASTED BANANA FLIP
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A dreamy concoction that has hints of winter spices paired with the rich robust flavor of roasted banana.
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2 oz Johnnie Walker Black (or Double Black)
1 oz Roasted Banana & Cinnamon Syrup
0.25 oz Allspice Dram
1 oz Heavy Cream
1 dash Angostura Cocoa Bitters
1 whole egg
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Dry shake well to emulsify all ingredients. Add ice and shake again. Fine strain into a chilled coupe glass and top with a grating of cinnamon and nutmeg on top.
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cute mug or ceramic cup
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Grating of nutmeg & cinnamon
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NO ICE
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Roasted Banana & Cinnamon Syrup:
4 each bananas (roasted well, both skins and insides are used)
4 Cinnamon sticks (crushed & toasted)
1500g Sugar
1500g Water
453g Light Brown Sugar (1 box)
To roast bananas, line a baking sheet with parchment paper. Set the convection oven to 325F and roast bananas until skins are completely black. Remove from the oven and let cool. Remove the bananas from their skins and put both banana meat and skins in a pot with all other ingredients. Bring the pot to a simmer and then let simmer on low for 30 minutes (covered with a lid). Cut the heat and let the syrup steep for another 30 minutes (covered with a lid). Strain and add 15% Giffard Banana to syrup. Reserve liquid.