How To: Banana Oleo Sacchrum

Try this sustainability-minded hack for smile-inducing tropical vibes.

Oleo Sacchrum is an easy and fun ingredient to add to your bartender tool kit. It literally means “oil sugar” and, well, it’s just about that simple.

Similar to clarified milk punches, this is an old technique that’s been revisited and expanded upon by contemporary bartenders around the world. Why? Because it plays well with a sustainability-minded bar program, requires almost no prep work, and it’s dang delicious.

What is an Oleo Sacchrum?

Traditionally, an Oleo requires only a simple mixture of white granulated sugar and citrus peels—lemons, limes, oranges…really anything you’re already using in your bar program. Add the peels to a container with sugar, shake to coat well, and give them a little nudge with a muddler. Then pat yourself on the back and forget about it until the end of your shift.

When you come back, the sugar will have pulled those beautiful, aromatic oils out of the peels, essentially turning itself into a highly flavorful, nose-thwacking syrup.

If you’re already juicing tons of citrus for your bar, this is a fantastic way to get additional mileage out of that produce.

Banana Oleo Sacchrum production — Cutting up banana peel to prep Oleo production.

How to Make a Banana Oleo

Modern bartenders are exploring, retooling, and expanding the definitions of all kinds of culinary and bar techniques. So of course, we ask: what else can we “oleo”?

One of our favorites is the humble banana. Usually, it’s the fleshy interior that gets all the attention. But don’t throw that peel out just yet—with a little time, it will yield this wonderful ingredient perfect for recipes in need of a little tropical twist.

Banana Oleo Sacchrum Recipe

Ingredients

250 g Ripe Banana Peels, chopped into 1/2-inch pieces⁠
250 g White Granulated Sugar⁠

Instructions

Combine in a jar, seal, and leave for 24-48 hours.
Strain to remove all solids and store in a non-reactive container in refrigerator for 1-2 weeks.⁠

How easy was that? We personally love to split this into the sweetening agent of an existing favorite. For example, try cutting your standard syrup measure in a Daiquiri or Rum Old Fashioned with a quarter or half ounce of this oleo. We’ve also had fun sneaking it into Sherry Cobblers and even a Penicillin riff. It’s a subtle and playful way to bring something special to your cocktail…without much cost or labor.

Banana peels and sugar, on their way to becoming Banana Oleo Sacchrum.

This recipe is a great place to start! It scales up and down really well, so it performs well for both larger bar programs (maybe you have a best-selling Banana Split on the dessert menu?) and one-offs, like pop-ups or catering gigs.

If you make something great with it, send us a DM at @campariacademy_us!

Check out other great How To recipes: