MOUSSERANDE KLOAKVATTEN, FAST GOTT by Hugo Örn
- 35 ml banana infused Stockholms Aperitif - Svart*
- 20 ml banana oleo**
- 80 ml verjus
- 40 ml peppermint water***
- Salt
- Roasted banana for garnish

Mix all ingredients, salt by taste and carbonate.
Serve over ice and garnish with a roasted banana.


*BANANA INFUSED SVART
- 1 part (by weight) toasted banana
- 5 part Stockholms Aperitif - Svart
Chop the banana (save the peel for the oleo) in thin slices and toast in the oven in 70 degrees Celsius for about 8 to 10 hours until the banana is dried and lightly toasted.
Put the banana in Svart in a sealed container and let it sit in room temperature for one week. Double strain and store cold.

**BANANA OLEO
Mix even part (by weight) banana peel, sugar, and a pinch of salt in a sealed container and make sure the sugar covers the peels. Let it sit for one to two days or until the sugar is totally dissolved. Double strain the liquid and store cold.

***PEPPERMINT WATER
- 250 ml water
- 10 g fresh mint leaves
- 2,5 g dried peppermint
Heat water and mint leaves. Simmer a short wile and put aside. Add the dried peppermint and let it cool. Double strain and add equal amount of water. Store cold.