r/Mixology

Infused some gin with lemon balm from the garden. It has a nice lemon flavor and aroma, so hopefully it will make a tasty martini.

This is a cocktail we sell at our bar Desperate Prayer in Osaka, Japan.

Day-O

A rich blend of Jamaican rum and banana liqueur, butter-washed and infused with ripe bananas, accented by chocolate, Cinnamon,and a hint of salt. Inspired by Day-O (The Banana Boat Song)...a tribute to the rhythms and history of Jamaica’s banana trade.

45ml Butter washed banana infused Jamaican rum
15ml banana liqueur
2.5ml chocolate liqueur
2.5ml cinnamon syrup
1 dash of saline solution

The Day-O is built around a rich, layered base of butter-washed, banana-infused Jamaican rum, supported by subtle accents of chocolate, cinnamon, smoke, and saline. Each component is prepared with precision using sous vide techniques to extract clean, controlled flavors while maintaining clarity and balance.

The foundation of the drink begins with the rum infusion. Using Appleton Estate Signature as the base, ripe bananas are first caramelized with brown sugar until they develop a deep golden color and a concentrated, almost jam-like aroma. This step is critical, as it transforms the banana from something fresh and bright into something darker, richer, and more integrated with the rum’s natural molasses and oak notes.

Once caramelized, the bananas are combined with the rum and unsalted butter, then sealed and placed into a sous vide bath at 55°C for two hours. This gentle extraction pulls flavor, fat, and texture into the spirit without introducing harshness. After the infusion is complete, the mixture is put in the freezer for 2 hours and strained through a nut milk bag to remove the bulk solids, and then passed again through a coffee filter to achieve clarity. If needed, the liquid can be chilled to solidify any remaining fat, which is then removed, leaving behind a silky, rounded rum with a smooth mouthfeel and a deep banana profile.

The cinnamon syrup is prepared separately, using a 2:1 sugar-to-water ratio to create a rich, weighty sweetness that matches the intensity of the base spirit. Cinnamon sticks are added to the mixture, which is then sealed and cooked sous vide at 80°C for four hours. This longer, hotter extraction produces a clean and focused cinnamon flavor without the bitterness that can come from traditional boiling methods. The result is a syrup that is both bold and refined, delivering warmth without overpowering the drink.

The tobacco bitters are another key component, providing structure and complexity. A blend of cinnamon stick, coffee beans, lapsang souchong tea, allspice berries, cloves, cacao nibs, and angelica root is combined with high-proof neutral spirit. This mixture is sous vide at 80°C for four hours, allowing the flavors to integrate quickly and thoroughly. The lapsang souchong contributes a distinct smoky character, while the coffee, cacao, and spices build a profile that evokes tobacco without actually using it. After infusion, the bitters are strained carefully...ideally through a coffee filter...to ensure a clean final product suitable for precise dosing.

A simple saline solution, mixed at a 3:1 ratio of water to salt, is used to enhance and unify the flavors. Though used sparingly, it plays an important role in amplifying sweetness, smoothing edges, and tying together the drink’s more intense elements.

When assembling the cocktail, the prepared ingredients are combined in a mixing glass. The build consists of 45 ml of the infused rum, 15 ml of banana liqueur, 2.5 ml of Bols Crème de Cacao White, 2.5 ml of the cinnamon syrup, two dashes of the tobacco bitters, and a single dash of saline solution. The mixture is stirred over ice until properly chilled and diluted, then strained into a chilled Nick & Nora or coupe glass.

The final drink presents a balance of tropical sweetness with a healthy balance of saltiness. On the nose, it offers smoke, baking spice, cacao, and a subtle cooked banana aroma. The palate is smooth and layered, with the butter-washed rum providing body and depth, while the banana, cinnamon, and chocolate weave together in a controlled, elegant way. The finish is wet, lightly leathery, and persistent, leaving a warming spice that lingers without becoming heavy.