By Raven A. Dales

Recipe:

2oz Devine Ancient Grains⁠
1oz Bananas Foster butter syrup⁠
3 dashes Fee Brothers Black Walnut bitters⁠

Glassware: Rocks⁠

Ice: 1-2 inchxinch cubes⁠

⁠Garnish: Stroopwaffle banana chips & burnt orange (discarded)⁠

Method:

mix the butter syrup and spirit together to incorporate. Add bitters and ice, stir to chill and dilute. Garnish. Enjoy!⁠

Banana chips:⁠

1-2 bananas⁠
Stroopwaffle syrup⁠
Pinch of salt⁠
1/2oz of the Ancient grains⁠

⁠Slice your bananas and coat in stoopwaffle syrup, Ancient Grains and salt. Mix until all slices are coated.⁠

Lay out on parchment (don’t let the edges touch).⁠

Dehydrate at 135 degrees for at least over night⁠

Bananas foster butter syrup:⁠

2 bananas, sliced⁠
450g white sugar⁠
1oz each brandy & dark rum⁠
1lb butter, cubed⁠
450g water⁠
6g ticaloid powder⁠
(9:1 gum arabic:xanthan gum)⁠
Salt, to taste⁠

⁠Take the sugar in a pot, dry, on medium-high heat. As the sugar starts to colour, turn down to medium heat and shake the sugar to ensure it colours evenly. With a wooden spoon, mix until there are no lumpy spots. Add the bananas and allow to soften.⁠

CAREFULLY: add the spirits and set on fire. Allow the flames to dissipate and continue stirring. Add in your butter and stir until melted.⁠

With an immersion blender or blender, blend everything together and stream in the ticaloid powder. Strain into a fresh container and allow to cool before refrigerating.⁠