Midnight Banana Brûlée

Ingredients

Cocktail

• 1½ oz aged dark rum
• ½ oz coffee liqueur
• 1 oz espresso, cooled
• ¾ oz roasted banana purée
• ½ oz brown-butter miso caramel syrup
• ¼ oz vanilla syrup
• Tiny pinch of sea salt
• ¾ oz salted coconut cream
• Ice
• Use the measured banana and cocoa or coconut garnish listed below
• 1 ripe banana, peeled, for the roasted purée and garnish
• 1 tsp brown sugar and ⅛ tsp ground cinnamon, for roasting
• 1 tsp warm water, only if needed to blend
• ½ tsp granulated sugar, for the banana garnish
• ½ tsp black cocoa or 1 tsp toasted coconut, for garnish
• 1 tsp extra prepared miso caramel syrup, for the final drizzle

Brown-butter miso caramel syrup

• ¼ cup brown sugar
• ¼ cup water
• 1 tbsp unsalted butter
• ½ tsp white miso
• ½ tsp vanilla extract
• Tiny pinch of sea salt

Salted coconut cream

• 2 tbsp thick coconut cream
• 1 tbsp heavy cream
• 1 tsp vanilla syrup
• Tiny pinch of sea salt

Step by step

1. Heat the oven to 400°F. Reserve one thick banana coin for garnish. Split the remaining banana lengthwise, sprinkle with 1 tsp brown sugar and ⅛ tsp cinnamon, and roast on parchment for 12–15 minutes until soft and caramelized. Blend smooth, adding up to 1 tsp warm water only if needed. Cool, then measure ¾ fl oz for the cocktail; refrigerate leftover purée.
2. Brown the butter until golden and nutty. Add the brown sugar and water; stir over low heat until smooth. Remove from heat, whisk in the miso, vanilla, and salt, then cool completely.
3. Whisk the coconut cream, heavy cream, vanilla syrup, and salt until slightly thickened but still pourable.
4. Chill a coupe glass. Add rum, coffee liqueur, cooled espresso, banana purée, ½ oz caramel syrup, vanilla syrup, and a pinch of salt to a shaker. Add ice and shake hard for about 15 seconds.
5. Double-strain into the chilled coupe. Gently float ¾ oz salted coconut cream on top and drizzle with a little extra caramel.
6. Sprinkle the reserved banana coin with ½ tsp granulated sugar. Caramelize under a broiler on a small heatproof tray, watching constantly, then let it cool slightly. Garnish the drink and finish with black cocoa or toasted coconut.

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