The original Screendoor is one of my most popular recipes but… this one is even better.
INGREDIENTS
BANANA OLEO SACCHARUM
250g ripe banana peels
250ml cane sugar
SCREENDOOR 2.0
1oz heavy cream
1oz coconut cream
3/4oz banana oleo saccharum
8oz hot or cold coffee
Two banana slices
Sugar for garnish caramelization
BUILD
Chop ripe banana peels into small pieces, approximately one square inch.
Add equal parts sliced banana peel and cane sugar in a sealable container. Shake or mix to thoroughly coat the banana peels with sugar.
Leave the banana peels to macerate in sugar for 6 hours at room temperature, allowing a thick syrup to form.
Once finished, strain out the syrup from the spent peels and store it in a clean bottle. It can be kept in the fridge for up to two weeks.
In a milk pitcher or small cup, add heavy cream, coconut cream, and banana oleo saccharum. Using a hand-held milk frother, whip the mixture until it has doubled in size. It should be fluffy but not stiff.
In your cup, add coffee before floating the foam over the back of a spoon.
For garnish, spear two banana slices and cover them with sugar. Brûlée with a kitchen torch and place on top of drink before serving.
For an extra delicious version of this drink, use 1/2oz of the banana oleo saccharum and 1/4oz of orgeat syrup.
