VinePair Podcast

In light of the return of the NFL and college football, Adam, Joanna, and Zach discuss whether sports bars and sports venues will rebound to pre-pandemic levels of success and saturation or whether Covid-19 will continue to depress business. Plus, Adam shares two frustrating service experiences and solicits feedback. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.

Joanna is drinking: Irish Coffee at Dead Rabbit

Zach is drinking: Adami "Bosco di Gica" Prosecco DOCG

Adam is drinking: Old Fashioned at Callicoon Hills

Joanna’s take on Dave Arnold’s Banana Justino

Ingredients

1 750-ml bottle of rum (I used Diplomático Mantuano)

3 yellow bananas (not too green or too brown/ripe)

½ teaspoon vanilla bean paste (optional)

2 grams Pectinex Ultra SP-L

Limes

Coconut water

Whole star anise

Technique

Make the banana rum

Add the rum, bananas, vanilla bean paste if using, and Pectinex to a blender and blend for a minute or two until completely smooth. Keep the rum bottle for decanting later. Pour the mixture into a sealable container and leave on the countertop for about a week, until the mixture has fully, visibly separated. Slowly pour the mixture through a coffee filter (I used a Chemex) to clarify. Pour the extracted liquid (your banana rum) back into the original bottle. 

Make the Banana Justino

Freeze coconut water into large ice cubes. In an Old Fashioned glass, add an ice cube and pour over the banana rum (about 2 ounces); stir briefly. Squeeze in a wedge of lime and garnish with a whole star anise.