Kevin Beary, beverage director at the Bamboo Room and Three Dots and a Dash, says the bar has been 'pushing the limits on banana cocktails' for years.
To circumvent issues of using ripe banana in cocktails, Beary uses centrifugal clarification to create fresh-tasting banana ingredients.
Beary blends bananas into a purée, treating it with pectinase and amylase, then using a centrifuge to create a better banana juice for cocktails.
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