Over at Foodie Blog Roll, this month's Royal Foodie Joust was banana, tumeric and honey. A sweet was a bit too obvious for me (because that's all I ever do), so I opted for a nice summer cocktail. First, I took some fresh tumeric and a green banana, covered it with vodka, and let it sit for a few days. By the end of the third day the color was nice and dark with just a slight hint of banana. My thought was that a riper banana would be too banana-ey for a cocktail, hence the green banana.
Meanwhile, I diluted some coffee blossom honey with water and froze it into spheres. Then I used THIS method for clarifying the alcohol. I've been using agar clarification a lot lately since the technique was published and it has been a godsend versus the old gelatin clarification. I'm still tinkering with ratios and a process for releasing the liquid at the end. Anyway for those of you who are inclined you should play with this. BTW, this is the technique I used at my recent tasting dinner for the clear gazpacho. (doesn't this look like a yummy cocktail?) But back to the drink. I then had a somewhat clear tumeric/bananaish vodka with a honey ice cube/sphere. One more garnish - ripe banana sprinkled in salt and madras curry and dried, and we were off for a good start to the weekend.