Cocktail & Other Recipes By Spirit Rum Cocktails

Idle Hands

Idle Hands at Three Dots and a Dash in Chicago.

Using a clarification technique pioneered by New York culinary whiz Dave Arnold, Kevin Beary, the beverage director at Chicago’s Three Dots and a Dash, creates a clear banana rum and a banana syrup by adding an enzyme called Pectinex. The enzyme helps break down the fruit’s pectin, which is a naturally occurring starch. When each solution is run through a centrifuge, the banana solids compress at the bottom of the device, leaving a crystal-clear liquid on top.

Ingredients

  • 2 oz Clarified banana rum*
  • 1 1/4 oz Banana syrup**
  • 3/4 oz Lime 2.0***

Steps

  1. Add all the ingredients into a mixing glass with ice and stir.

  2. Strain into a double Old Fashioned glass over 1 large ice cube.

  3. *Clarified banana rum: Blend 150g ripe bananas (showing brown spots) with 1L Caribbean rum. Add 2g Pectinex, and using a high-powered blender, blend the mixture until it reaches 100 degrees Fahrenheit. Using a centrifuge, run the mixture at 4,000g for 20 minutes. Pour off the clarified rum and reserve.

  4. **Banana syrup: Blend 150g ripe bananas (showing brown spots) with 1L simple syrup (1:1). Add 2g Pectinex, and using a high-powered blender, blend the mixture until it reaches 100 degrees Fahrenheit. Using a centrifuge, run the mixture at 4,000g for 20 minutes. Pour off the clarified banana syrup and reserve. Makes 1L.

  5. ***Lime 2.0: Mix 4g citric acid, 2g malic acid and .04g succinic acid.