Gently blow torch <quantity>2</quantity> bananas with the peels on until they just start to turn color

Peel the bananas and thinly slice them

Transfer the bananas to a saucepan and add <quantity>300<unit>g</unit></quantity> of sugar

Add <quantity>400<unit>ml</unit></quantity> of water and cook over medium heat until the sugar has dissolved

Grate nutmeg to taste and mix

Bring it to a boil over medium-high heat. Use a spoon to skim the foam. Turn off the heat

Transfer the bananas and the liquid to an airtight container. Close the lid

Turn the container upside down and cover with a kitchen towel

Place it in the refrigerator or leave it away from sunlight for at least 24h to infuse. Remove from the refrigerator

Strain into a bowl. Push slightly, just until the liquid starts to come out cloudy

Discard the bananas and transfer the liquid to a sterilized bottle or container

Add <quantity>10<unit>ml</unit></quantity> of citric acid solution. Close the recipient and shake it gently to combine everything. The banana cordial is ready

Fill a coupe glass with ice

Add <quantity>45<unit>ml</unit></quantity> of aged rum to a cocktail shaker

Add <quantity>20<unit>ml</unit></quantity> of the Banana Cordial and <quantity>15<unit>ml</unit></quantity> of banana liqueur

Juice <quantity>1</quantity> lime to measure <quantity>25<unit>ml</unit></quantity>. Add it to the cocktail shaker

Fill the other top of the cocktail shaker with ice and pour the liquid over. Close it and shake vigorously for 15s, until thoroughly chilled

Discard the ice from the coupe glass and strain the mixture into the glass

Garnish with <quantity>1</quantity> edible flower

The banana daiquiri is ready! Enjoy!