Banana Bread 2.0

🥘 Ingredients

• water 300 g
• sugar 300 g
• miso paste 60 g
• brown butter-washed aged rum 150 ml
• banana liqueur 50 ml
• bourbon vanilla 1 bean
• chai tea 120 g
• cinnamon stick 1 stick
• acid-adjusted orange juice 100 g
• citric acid powder 5.2 g
• miso syrup 60 g
• whole milk 75 g
• almond milk 75 g

1. 1

   Make miso syrup: in a saucepan , combine water , sugar , and miso paste ; simmer until the sugar dissolves, then remove from heat and let cool. This miso syrup can be stored for up to 3 months in the fridge.
2. 2

   Next, assemble the milk-punch base for the cocktail: in a jar , combine brown butter-washed aged rum , banana liqueur , bourbon vanilla , chai tea , cinnamon stick , acid-adjusted orange juice , citric acid powder , and miso syrup . Stir to blend the flavors.
3. 3

   In a separate jar , combine whole milk and almond milk . Then pour the cocktail mixture from the first jar over the milky base, letting the flavors mingle.
4. 4

   Allow the mixture to curdle and infuse overnight in the fridge, then strain the mixture through a cheesecloth or coffee filter to clear. The clarification occurs primarily due to the milk, so patience helps; wait a few minutes for the first drops to become clearer before proceeding.
5. 5

   Pour the clarified liquid back over the solids in a clean container and let it settle further, if needed. The drink can be stored in the fridge for up to 3 months and served without shaking—just pour.