I took Mexico as the main frame of inspiration, then narrowed it down to what I wanted to show of my country in a Mexican-inspired cocktail.
As a high-quality producer:
Mexico produce 427.2 million liters of 100% agave tequila. Being Don Julio one of the top producers.
Mexico is the 12th largest producer of Bananas in the world.
As a place of traditions:
Mexico has a rich tradition of herbal use, Mexico's medicinal herbal repertoire is one of the world’s most diverse.
Yucatan; were I am from, is among the top three producers of aloe vera in Mexico.
Sustainability is a global matter, avoiding excess in my cocktail making process and honoring ingredients as much as possible is an important part of my journey as a human being. Check out how the Banana is used in this cocktail.
I think of the Martini as a symbol of evolution. A proposal that calls for simplicity and challenges you to find the perfect balance. A classic and elegant character that stands out anytime, anywhere.
Do It Yourself
MISE EN PLACE
Glass: 5oz Coupe or Martini
Ice: Kold Draft 1.25”
Garnish: Banana Chips & Barquilla
Method: Stir & Fat Washed
SPEC
6 Drops Scarborough Savory Herbal Bitters (Bittermens)
1/2 oz Banana-Aloe Cordial
1/2 oz Banana Leaf Oil Gin (Gracias a Dios)
1oz Don Julio Blanco
First, prepare your sidecar garnish:
Using decorative scissors, cut a circle of banana leaf the size of the palm of your hand
Place some banana leaves inside a small jicara as a bed.
From back to front, vertically insert the circle of banana leaf, the barquilla and the chips.
For the cocktail:
Add all ingredients into a mixing glass, top with ice (about 12 cubes) and stir for 25-30 seconds. Strain into the chilled glass.
Serve alongside your prepared sidecar.
BANANA LEAF OIL FAT WASHED GIN (Yield 140g)
150g Gracias a Dios Gin
15g Banana Leaf Vegetable Oil
1.- Combine the ingredients
2.- Let it rest at room temperature for 1 hr. Shake it often
3.- Freeze overnight
4.- Remove oil layer (Save for later garnish option or cooking)
5.- Coffee filter strain
Banana Leaf Vegetable Oil (Yield 100ml)
92g Vegetable Oil
11g Banana Leaf
1.- Blender the ingredients
2.- Fine Strain & Squeeze to get back the most liquid
3.- Keep the liquid and discard solids
BANANA ALOE-CORDIAL (Yield 131g)
30g Banana Oleo Saccharum
100g Banana & Aloe Tea
1.- Combine the ingredients and stir until sugar dissolve.
2.- Fine strain if needed.
Banana Peel Oleo Saccharum (Yield 81g)
52g Banana Peels
80g Superfine Sugar
1.- Combine the ingredients on a plastic bag and remove the air
2.- Let it step 4hrs
3.- Remove the peels and set aside
Banana & Aloe Tea (Yield 132g)
238g Aloe Vera Juice (Vinut)
16g Banana Leaf
1.- Cut the leaf in small squares
2.- On low heat simmer the ingredients together for 10min
3.- Let it rest and cool for 1hr
4.- Strain the solids and discard
GARNISH
BANANA PEEL CHIPS (Yield 15g)
Bake the leftover Banana Peels from Oleo Saccharum at 200° F for 3 hrs then 5min at 300° F for that final toasted and crunchy finish.
BANANA BARQUILLA
133g Banana Cream
27g All Purpose Flour
1.- Integrate the flour into the Banana Cream (add the flour in small amounts)
2.- On a non-stick silicone baking mat or pan liner, spread evenly a thin layer of the mix
3.- Bake at 250° F / 20min to 25min. All the mix has to be dry
4.- Remove from oven and let it cool 2min
5.- Carefully remove from baking base and break into medium to large pieces.
6.- Storage in a airtight container
Banana Cream (Yield 133g)
130g Banana or Frozen Banana
2 Tsp Zero Sugar Greek Yogurt Vanilla
50g 2% Milk
Blend all the ingredients
