Most people toss banana peels and overripe fruit straight in the trash, but both of these cocktails put that "past its peak" fruit to work, turning banana peels into a rich oleo and overripe bananas into a natural infusion, so nothing goes to waste from the fruit bowl to the glass.
Jimothy's Banana Nut Bread Manhattan
2 oz Wheyward Wheyskey infused with Banana and Cinnamon*
3/4 oz Banana Peel Oleo Syrup*
1/2 oz Sweet Red Vermouth ( we recommend Cocchi Vermouth di Torino)
3 dashes Fee Brother's Black Walnut Bitters
Add all ingredients into a cocktail shaker with ice, adjusting the amount of syrup used to meet sweetness preferences. Shake, strain and pour into a coupe glass.
*Banana Spirit Infusions and Banana Peel Oleo Syrup Recipes*
Bananas
Sugar
Cinnamon stick
Wheyward Wheyskey
2 Mason jars
Gently wash bananas and remove any stickers before peeling. Cut off the very ends of the bananas and then peel separating the banana from the peel. Dice the peels into ~1/2 strips and add to mason jar with equal weight granulated sugar of choice.
Slice Bananas and add to a different mason jar along with a cinnamon stick and Wheyward Wheyskey .
Seal and shake all jars ensuring the peels/fruit are coated/submerged and leave on the counter to infuse. After 1-2 days the banana peel oleo should have a syrup at the bottom. Strain and store in the fridge for up to 1 week. Note you can add a little water and then cook and jar this syrup for longer term storage.Allow the jars of spirit with fruit to infuse for atleast 3-5 days but can be left longer for a stronger flavor. Strain fruit and store the infused spirit.
Note this recipe can be easily scaled and more fruit can be added for stronger flavor.
Most people toss banana peels and overripe fruit straight in the trash, but both of these cocktails put that "past its peak" fruit to work, turning banana peels into a rich oleo and overripe bananas into a natural infusion, so nothing goes to waste from the fruit bowl to the glass.
Jimothy's Banana Nut Bread Manhattan
2 oz Wheyward Wheyskey infused with Banana and Cinnamon*
3/4 oz Banana Peel Oleo Syrup*
1/2 oz Sweet Red Vermouth ( we recommend Cocchi Vermouth di Torino)
3 dashes Fee Brother's Black Walnut Bitters
Add all ingredients into a cocktail shaker with ice, adjusting the amount of syrup used to meet sweetness preferences. Shake, strain and pour into a coupe glass.
*Banana Spirit Infusions and Banana Peel Oleo Syrup Recipes*
Bananas
Sugar
Cinnamon stick
Wheyward Wheyskey
2 Mason jars
Gently wash bananas and remove any stickers before peeling. Cut off the very ends of the bananas and then peel separating the banana from the peel. Dice the peels into ~1/2 strips and add to mason jar with equal weight granulated sugar of choice.
Slice Bananas and add to a different mason jar along with a cinnamon stick and Wheyward Wheyskey .
Seal and shake all jars ensuring the peels/fruit are coated/submerged and leave on the counter to infuse. After 1-2 days the banana peel oleo should have a syrup at the bottom. Strain and store in the fridge for up to 1 week. Note you can add a little water and then cook and jar this syrup for longer term storage.Allow the jars of spirit with fruit to infuse for atleast 3-5 days but can be left longer for a stronger flavor. Strain fruit and store the infused spirit.
Note this recipe can be easily scaled and more fruit can be added for stronger flavor.
Experience a unique fusion of flavors with the Rose & Cardamom Wheyskey Sour. This cocktail blends the rich, oaky notes of Wheyward Wheyskey with the bright zest of lemon juice, enhanced by an aromatic Cardamom Bay Leaf simple syrup. A touch of rose water adds a floral finish, infusing the drink with a hint of Indian-inspired elegance.
