How to cook with alcohol! This week I am making bananas foster and if it goes well maybe we will start doing a bit more cooking on How to Drink.
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Vieux Carré: https://youtu.be/-KbXFLiIb3c?si=tPn8b2riF-pNpRjb
Debunking the Sazerac: https://youtu.be/2Sgek_isG88?si=xq7lQCCUpLllGwlG
Mardi Gras Bowl of Fire: Café Brûlot: https://youtu.be/clZkPRNWy3E?si=i5q0Y-mxfCQUnvYS
00:00 – Cooking!
01:33 – Bananas Foster
03:52 – Tasting Notes
05:54 – Vieux Carré
08:42 – Tasting Notes
10:49 – New Orleans Irish Coffee
13:45 – Tasting Notes
16:00 – The start of something new
Bananas Foster:
4 T of Butter
1/4 Cup of Dark Brown Sugar
1 Banana cut into quarters length wise
1/4 tsp Ground Cardamom
1/4 tsp Ground Cinnamon
Pinch of salt to taste
1/4 Cup of Dark Rum
Serve with ice cream
Vieux Carré:
Build in mixing glass
1 oz. or 30 ml. Rye Whiskey (Whistle Pig 10 year)
1 oz. or 30 ml. Cognac (Pierre Ferrand)
1 oz. or 30 ml. Sweet Vermouth
2 tsp (or two bar spoons) of Benedictine
4 dashes of pimento bitters
Add ice and stir
Strain into glass over ice
Garnish with a twist of orange
New Orleans Irish Coffee:
Build in mixing glass
1.5 oz. or 45 ml. Coffee Liqueur (St. George Nola Coffee Liqueur)
1.5 oz. or 45 ml. Bourbon (Baker’s 7 year Bourbon)
3 Dashes of Peychaud’s Bitters
Bar spoon Simple Syrup (or brown sugar if you have it)
Add ice and stir
Strain into glass
Spritz of Absinth
Float Heavy Cream
Heat a pan on medium and add the butter, stir occasionally until melted. When butter is melted add dark brown sugar and whisk to incorporate with butter. Add banana quarters cut side down the pan and cook for a minute. Kill the head and add ground cardamom and ground cinnamon. Stir to incorporate. Add a pinch of salt. Add dark rum and use a kitchen torch to light on fire. Let the fire burn out on its own.
Serve with vanilla ice cream.
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