Supply Chain

Banana Mead, Lime, Japanese Whiskey, Venezuelan Rum, Honey Syrup, Sesame Oil-Infused Rum, Champagne, Sesame- Togarashi Brittle

Bartender Chris Lemperle of SAGA and Overstory | New York

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Adapted by StarChefs | march 2023

INGREDIENTS:

Sesame Oil-Infused Rum:
Yield: 1 liter
80 milliliters sesame oil
1 liter Jamaican rum

Honey Syrup: 
Yield: 1½ liters
1 liter honey

Banana Mead:
Yield: 1½ liters
4 grams ancho chile, seeded and stems removed
4 grams guajillo chile, seeded and stems removed
2 árbol chiles, seeded and stems removed 
250 milliliters honey
350 grams banana, peeled and sliced
12 grams shichimi togarashi 
1 gram kosher salt
Granulated sugar

Sesame- Togarashi Brittle:
300 grams sesame seeds
10 grams shichimi togarashi
20 grams salt
30 grams cornstarch
200 grams sugar
70 grams glucose
170 grams whole milk
170 grams butter

To Assemble and Serve:
1 dash white soy
½ ounce lime juice
½ ounce Japanese whiskey
½ ounce Venezuelan rum
Champagne

METHOD:

For the Sesame Oil-Infused Rum:
In a resealable plastic bag, combine all ingredients. Freeze at least 24 hours. Strain and reserve. 

For the Honey Syrup: 
In a bowl, combine honey and 500 milliliters hot water. Whisk until honey fully dissolves. Transfer to a nonreactive container and reserve.

For the Banana Mead:
Heat oven to 350°F. Place chiles on a sheet tray and toast 6 minutes, or until chiles are fragrant. Rough chop chiles and transfer to a large bowl. Add honey and 1 liter hot water. Stir until honey is dissolved. Let cool. Transfer to a fermentation container with a breathable cover. Add bananas, togarashi, and salt. Cover and let ferment 3 days at room temperature. When ready, strain mixture through a chinois. Add sugar, checking refractometer, until brix reads fifty percent. Bottle, label, and reserve.

For the Sesame-Togarashi Brittle:
Heat oven to 310°F. In a bowl, combine sesame,  togarashi, salt, and cornstarch. Set aside. In a small saucepan over medium high flame, heat sugar, glucose, milk, and butter until the mixture reaches 223°F. Remove from heat and stir in sesame seed mixture. Spread onto a silpat-lined baking sheet. Bake 10 minutes, rotating pan halfway through to ensure even browning. When cooled, break brittle into 2-inch pieces. Reserve.

To Assemble and Serve:
In a shaker with ice, add white soy, lime juice, whiskey, rum, 1¼ ounces Banana Mead, ¼ ounce Honey Syrup, and ½ teaspoon Sesame Oil-Infused Rum. Shake. Strain with a rocks glass. Top with Champagne. Garnish with 1 piece Sesame-Togarashi Brittle. 

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