Rohan Massie of Rude Boy, Hobart won the Oceania final of the Angostura Global Cocktail Challenge September of 2019. Rohan was up against five other bartenders from Australia and New Zealand at Smoke Bar at Barangaroo in Sydney; this drink, Hidden Perfection, is one of the drinks he made on the night.
This was one of Rohan’s winning AGCC cocktails.
For the Banana wine:
Combine 1.2kg of banana peel and combine flesh with 0.5g amylase and blend into a puree texture.
Cook sous vide at 65 degrees for three hours. Let cool to 38 degrees or lower. Add 3g pectinase mix and rest mixture for 1 hour.
Hang in chinois with 100 micron oil filter until juice is extracted. Add 50% of the mixture’s weight of filtered water.
Add 40g yeast sachet. 0.5 bsp yeast nutrient. Combine all and ferment under air lock for 3-4 days.
Rack off clarified liquid. Bottle in sterilised 750ml wine bottles. Ferment for a further 4 days.
Store in cool room.