Method

Dissolve the sugar in the hot water, then chill.

Peel the bananas and cut them in half.

Seal all the ingredients except the bitters in a sous vide bag and cook for 2 hours at 165°F (73.8°C).

Chill in a cold bath or in a refrigerator overnight.

Strain through a chinois or cheesecloth-lined strainer. Bottle and store in a refrigerator until ready to use.

To make an individual cocktail, combine 6 tablespoons banana bourbon with bitters, stir, and strain over a large ice cube into a rocks glass.

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