Recipes > Hannah Olsson > Sesame Banana Daiquiri

Sesame Banana Daiquiri

Kinome Leaf

Kinome Leaf

Kinome leaf is a Japanese herb renowned for its distinct and sought-after taste. Its citrus, peppery flavor, and tongue-tingling cooling sensation create a unique culinary experience. This herb has a delicate texture and is available year-round. It is from the same tree as Sansho Pepper and contrasts nicely with rich-tasting foods. The Kinome leaf is an appealing herb that can heighten the flavor profile of sweet and savory dishes alike.

Sesame Banana Daiquiri

Ingredients

  • Kinome Leaf
  • 1.5 oz Rum
  • 0.5 oz Giffard Banana Liqueur
  • 1 oz Lime Juice
  • 0.75 oz Simple Syrup
  • Sesame Oil

 

Method

  1. Clarified cocktails are easiest to make in a large batch, so consider multiplying this recipe by the number of cocktails you intend to make.
  2. Combine rum, banana liqueur, lime juice, and simple syrup in a container.
  3. Initiate the clarification process using agar-agar. To clarify, disperse activated agar-agar into your liquid; the recommended dosage is 0.02 percent of your total liquid weight. Let it set into a gel, approximately one hour at room temperature.
  4. After it’s set, whisk the gel to break it down and let the liquid seep out of the gel over a paper filter.
  5. Store in an airtight container and refrigerate until ready to serve.
  6. To serve, add 3 oz of clarified daiquiri to a Yari filled with ice. Stir several times to properly chill and dilute the mixture.
  7. Strain into a Nick and Nora glass and top with a tingling Kinome Leaf. Finish with three drops of sesame oil floated on top.