Banana Tiramisu Old Fashioned Recipe

Prepare peels

Trim the white inner pith from the banana peels (optional) to reduce bitterness. Wipe peels clean with a damp cloth and pat dry. Cut into 1–2 inch strips so they fit easily in your jar.

Place 3 cleaned banana peels in a clean 750 ml or 500 ml airtight jar. Pour 500 ml Rittenhouse rye over the peels so they are fully submerged. Seal the jar.

Infuse at room temperature out of direct sunlight for 24–48 hours, tasting at 24 hours. The rye should pick up banana and a hint of vegetal/peel notes without becoming vegetal. Remove peels when desired flavor is reached (typically 24–36 hours). Strain through a fine mesh and/or coffee filter into a clean bottle. Yield will be ~450–480 ml infused rye.

Slice 1 ripe banana in half lengthwise. Heat a small nonstick skillet over medium heat and melt 1 tsp unsalted butter until foaming.

Sprinkle 1 tbsp brown sugar evenly in the skillet, immediately place the banana cut-side down. Cook without moving for 1–2 minutes until sugar melts and caramelizes and the banana develops golden-brown marks.

Flip the banana and cook the second side another 30–60 seconds. Remove the banana and set aside for garnish. Reduce heat to low, add the residual caramel and 1 tsp heavy cream (optional) to create a syrup; stir to combine into a glossy 15–20 ml syrup. If thicker than desired, add a few drops of water or a splash of cold brew to loosen. Cool to room temperature and set aside.

Measure 30 ml cold brew. If using concentrated cold brew, dilute slightly so it’s pleasant on the palate (taste: should be coffee-forward but not overpowering). Prepare 1 tablespoon caramel sauce; thin it with a teaspoon of warm water if too thick so it will incorporate easily into the cocktail.

Add 60 ml banana peel-infused rye, 15 ml caramelized banana syrup, 15 ml cold brew, 5 ml thinned caramel sauce and a dash of chocolate or espresso bitters (optional) into an Old Fashioned mixing glass or short shaker over ice.

Stir gently for 20–30 seconds until well chilled and slightly diluted (or very briefly shake if you prefer a touch more aeration).

Prepare a rocks glass by drizzling a small ribbon of caramel sauce on the inside wall if desired. Add one large clear ice cube or sphere to the glass.

Strain the mixed cocktail over the large ice cube. If you want a smoother texture, double-strain through a fine mesh to remove any tiny solids from the syrup.

Garnish with the caramelized banana coin placed on the rim or floated on the ice. Express an orange peel over the drink and discard or drop it into the glass for aromatic citrus top notes.

Lightly grate a little dark chocolate or dust cocoa powder over the banana coin and surface of the drink to echo tiramisu flavors. Serve immediately.