(TV Diner) - Savory or Sweet?

That's the question our judges faced in this final round of our very heated cocktail competition.

Hailing from the great state of New Hampshire is Susan Champy with her "CEO", but could she compete with Lynn, MA native Roseanne Cooke, who takes an interesting turn when she combines both cooking and mixology to create her "Dreamy Bananatini".

See if this truly is a case of saving the best for last!

Name: Dreamy Banana Tini
FIRST PLACE WINNER!
Contestant: Roseanne Cooke

Ingredients:

½ Count of Amaretto
½ Count of Cream de Cocoa
Small squirt of Hershey's Syrup
½ cup of Banana Crème (see below)

Garnish glass with raw sugar & almond blend, and chocolate dipped banana slice.

Mix above ingredients in shaker with ice. Strain into garnished martini glass and serve straight up.

Banana Crème Recipe: Cook over low heat - 2 cups light cream, 1 ½ cup milk, add 3 mashed bananas, 1 tsp. vanilla and ½ cup sugar. Stir continuously until well blended and remove from heat just before it begins to boil. Pour and mix in food processor until very smooth then strain and chill.

Chocolate Covered Bananas: Heat large Lint milk chocolate bar over double boiler. Add light cream as needed (to keep the chocolate from burning/drying up). Slice banana and cover with chocolate. Use a skewer to maneuver the banana piece from the double boiler to the parchment paper. Cool covered banana on parchment paper and repeat this process three times. Once chilled roll chocolate covered banana in almond/raw sugar mixture.

Garnish: Blend raw sugar and almonds in food processor until finely blended.

Moisten the edge of the glass, and roll into to the sugar and almond mixture until all edges are coated.

The "CEO" By: Susan Champy

Onion Garnish Recipe:

1 Bag Melissa Cocktail Onions
5 or so sprigs(nice size--8 in long) of Rosemary-intact
12 nicely sized cloves of garlic
3 cups of a good quality white balsamic vinegar

Take the vinegar, rosemary, and garlic and put in a glass/non-reactive container for a period of about 1 week(store in a dark/cool place.)

After the week is up, remove all solids. Take the bag of onions and blanch them whole to warm the up and to remove the outer "onion paper." Put warm whole onions in vinegar solution and put aside to cool, then refrigerate for about another week to allow enough time for the onions "to cook and accept the flavors" . When tasting,if the solution is too acidic add some simple syrup (equal parts/sugar and water dissolved will soften the acidity).

Cocktail Recipe:

Ingredients:

2.5 oz Grey Goose Le Citron Vodka
1 tsp/Splash-dry vermouth
1 tsp/Splash-Fee Brothers Lemon Bitters

Build in a cocktail shaker and shake vigorously for about 30 seconds to incorporate and chill ingredients. Strain into a chilled cocktail glass, garnish with two onions.