Intenciones Claras
Rum, Banana-Washed Sotol, Spiced Pistachio Milk, Agave, Orange
Bartender Tyler Hummel of Vecino | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Spiced Pistachio Milk:
Yield: 750 milliliters
130 grams raw pistachios
10 pods green cardamom, toasted and crushed
1 teaspoon toasted pink peppercorns, crushed
½ teaspoon vanilla extract
¼ teaspoon almond extract
Kosher salt
Banana-Washed Sotol:
Yield: 1.9 liters
2 liters sotol
2 ripe bananas
3 grams Pectinex Ultra SP-L
Acid-Adjusted Orange Stock:
Yield: 933 grams
50 grams orange peels
60 grams orange juice
45 grams citric acid
5 grams malic acid
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce pot still rum
¾ ounce agave syrup
2 drops 20% saline solution
Pectinex Ultra SP-L
Banana leaf
Dehydrated banana chip
METHOD
For the Spiced Pistachio Milk:
In a nonreactive container, add nuts, spices, extracts, and 3 cups water. Cover and refrigerate overnight. The next day, strain into an airtight container. Season with salt. Refrigerate.
For the Banana-Washed Sotol:
In a Vitamix Commercial blender, add sotol and bananas. Blend until smooth. Add Pectinex and blend to combine. Transfer mixture to an airtight container. Seal and refrigerate 2 hours. Once chilled, transfer mixture to a centrifuge. Spin 20 minutes at 4,000 RPM. Strain, bottle, and reserve.
For the Acid-Adjusted Orange Stock:
In a Vitamix Commercial blender, add all ingredients and 833 grams water. Blend until well-combined. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a nonreactive container, add rum, syrup, saline solution, 1½ ounces Banana-Washed Sotol, 1 ounce Acid-Adjusted Orange Stock, and 1 ounce Spiced Pistachio Milk. Add desired amount Pectinex. Stir to combine. Cover and refrigerate 2 hours. Once chilled, transfer mixture to a centrifuge. Spin 20 minutes at 4,000 RPM, or until liquid runs clear. Strain and bottle. For service, pour ½ ounce mixture into a Collins glass with 1 ice spear. Garnish with banana leaf and banana chip.
