Bananas + Lime + Bourbon + Pectinex + Liquid Nitrogen = A “simple” drink

Bananas Justino

Really, Dave?

All you have to do is add lime juice to a handle of Maker’s Mark Bourbon and five bananas, along with the “miracle” enzyme pectin-ex for clarifying (available only in 25 L quantities, for about $500), spin it all around in a centrifuge, cool everything down with liquid nitrogen, and serve.

Dave Arnold, who blogs less frequently than his audience would prefer at cookingissues.com, spectacularly produced this technological delight for me and my classmates last night at the French Culinary Institute.

Pectinex SPL is available through cookingissues.com.