1 1/4 oz Banana Purée (*)
1/2 oz Cynar
2 dash Fee's Black Strap Bitters
1 dash Salt Tincture
Shake with cracked ice, pour into a rocks glass, and garnish with a lime wheel.
(*) Banana chopped and mixed with caramelized sugar; sealed in a bag and steamed. Blended with demerara syrup and Xanthan gum.
The other drink we had at Backbar was the Banana Stand from the Trademan section of the menu. After bartender James Lamont made the drink for us, he got bartender Look Theres to come over to discuss how he made the banana purée. To make this, Look received a lot of pointers from the Journeyman kitchen with the key tip being that fresh banana purée does not taste as good as cooked banana purée. Moreover, Xanthan gum works similar to gum arabic as a thickener and a stabilizer, and I believe they used it here partly as an emulsifier to prevent the purée from separating over time. For more on Xanthan gum and its uses, read here.