This is a liquid tackle the Tokyo banana, the favored Japanese cake that’s formed like its essential part. It’s an amazing different to a whisky bitter, although I’ve tailored what we do within the bar to make it extra user-friendly at house.
For the honey and black garlic syrup
50ml runny honey
1 clove black garlic, chopped
For the ginger syrup
50g caster sugar
25ml ginger juice (ready-made or contemporary)
For the drink
2 slices contemporary banana
50ml good blended whisky – we use Suntory’s Toki
20ml lemon juice
10ml honey and black garlic syrup (see above and technique)
10ml ginger syrup (see above and technique)
For the honey and black garlic syrup, put every part in a small saucepan, cook dinner over a low warmth for 5 minutes, then go away to chill, pressure and put in a sterilised container.
For the ginger syrup, combine the water and sugar in a second small pan and warmth gently, stirring, till the sugar dissolves. Go away to chill, then add the ginger juice and put in a sterilised container.
Now to construct the drink. Put the banana slices within the base of a shaker and muddle (ie bash to interrupt them up a bit). Add all of the remaining elements and a handful of ice, and laborious shake 10 occasions. Double pressure right into a rocks glass, add extra ice to high and serve.
• Wilson Sa Lemos, head bartender, Golden Gai, London W1