Güije

Dark Rum, White Rum, Silver Rum, Mango, Lime, Maduro Oleo Saccharum

Bartender Derek Stilmann of Bar Kaijiu | Miami

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Adapted by StarChefs  |  April 2025  |  Photo: will Blunt

INGREDIENTS

Maduro Oleo Saccharum:
Yield: 1 quart
500 grams sliced ripe plantains
1 pound brown sugar

To Assemble and Serve:
Yield: 1 cocktail
1¼ ounces dark rum
¾ ounce white rum
¼ ounce silver rum
¾ ounce mango juice
½ ounce lime juice
Banana leaf

METHOD

For the Maduro Oleo Saccharum:
Heat the water bath of an immersion circulator to 158°F. In a vacuum bag, add plantains and sugar. Seal and cook sous vide 3 hours. Remove from water bath and let sit at room temperature overnight. The next day, strain into an airtight container. Stir in additional sugar until mixture reads 50 brix on a refractometer. Bottle and reserve.

To Assemble and Serve:
In a shaker with ice, add rums, juices, and ¾ ounce Maduro Oleo Saccharum. Shake and strain into a serving glass with crushed ice. Garnish with banana leaf.

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