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Miso Banana Cocktail

Miso Banana Cocktail


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4

1 rating

January 14, 2016

By

The Daily Meal Staff

A cocktail created by mixologist Tyson Buhler (Death & Co)

Miso in a cocktail? Yes, please. Try this beverage by Tyson Buhler (Death & Co), and you won't be sorry.

50

Calories Per Serving

Related Recipes

Ingredients

  • 2 Ounces banana-miso Caliche Rum (premium Puerto Rican, aged white rum)
  • 1 Ounce lime juice
  • .5 Ounce turmeric syrup
  • .25 Ounce Barrows Intense Ginger liqueur

Directions

Mix ingredients together and stir.

Nutritional Facts

Servings4

Calories Per Serving50

Sugar3gN/A

Carbs4g1%

Vitamin A0.1µgN/A

Vitamin C2mg4%

Calcium5mgN/A

Folate (food)0.7µgN/A

Folate equivalent (total)0.7µg0.2%

Magnesium1mgN/A

Phosphorus2mgN/A

Potassium17mgN/A

Sodium0.9mgN/A

Sugars, added2gN/A

Have a question about the nutrition data? Let us know.

Tags


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Miso Banana Bread

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.

If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Watch the video: How To Make Miso Banana Bread! 味噌バナナブレッド!. The Cookworm