A silky, sweet spin on a sour created for 58 and CO by Jade Rose using our limited edition Christmas Pudding Gin.
This one sounds a bit out of the box but, trust us, it’s delicious!
Ingredients
Serves 1
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30ml Miso infused Banana Liqueur
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2 pipettes Miracle Foamer
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25ml Lemon Juice
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10ml Sugar Syrup
Glassware
Rocks / Coupe
Garnish
Banana Chip
Method
MISO BANANA LIQUEUR RECIPE:
Ingredients:
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100ml Banana Liqueur
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6g White Miso Paste
Makes approx 90 ml (enough for 3 serves)
Method:
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Add the miso and banana liqueur to a clean, sterilised empty jar, seal the lid and shake to allow the miso to break down.
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Leave to infuse at room temperature for 24 hours, then strain with a coffee filter/double kitchen towel to remove any sediment.
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Decant into a clean, sterilised bottle or jar and store in the fridge for up to a week.
SUGAR SYRUP:
You can easily buy ready-made sugar syrup/simple gomme syrup, but it’s just as easy (and much cheaper) to make at home. Simply add 100g of sugar to 100ml of hot water and stir until dissolved.
FOR THE COCKTAIL:
Add all ingredients to a shaker with ice, shake hard and fine strain, either over ice in a rocks glass or straight up in a coupe. Garnish with a dehydrated banana chip.
About Jade Rose
Jade Rose is a bartender and creative based in London. She started her career working in some of Manchester’s best bars, winning World Class Rising Star 2024 before moving down to London to work for the Lyan Group. She focuses on consultancy for cocktails and spirits, with an interest in dynamic and seasonal produce, delicious sustainable recipes with an ode to the experimental, and a love of tasty wine and whiskies.
We first met Jade as a part of the Double Dutch Female Bartending Scholarship that we hosted in 2025, and were hugely impressed with her work ethic and enthusiasm. You can also catch Jade assisting at our Gin School experiences.
