{"id":4042,"date":"2025-05-22T10:37:00","date_gmt":"2025-05-22T10:37:00","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=4042"},"modified":"2025-05-22T22:48:04","modified_gmt":"2025-05-22T22:48:04","slug":"banana-oleo-recipe","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/banana-oleo-recipe\/","title":{"rendered":"How To: Banana Oleo Sacchrum"},"content":{"rendered":"\n

Try this sustainability-minded hack for smile-inducing tropical vibes.<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

What is an Oleo Sacchrum?<\/h4>\n\n\n\n

Traditionally, an Oleo requires only a simple mixture of white granulated sugar and citrus peels\u2014lemons, 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

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Cutting up banana peel to prep Oleo production.<\/figcaption><\/figure>\n\n\n\n

How to Make a Banana Oleo<\/h4>\n\n\n\n

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”?<\/p>\n\n\n\n

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\u2014with a little time, it will yield this wonderful ingredient perfect for recipes in need of a little tropical twist.<\/p>\n\n\n\n

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Banana Oleo Sacchrum Recipe<\/h4>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n