Banana Blossom Cocktail

The Banana Blossom Cocktail is a tropical-meets-floral cocktail that elegantly balances rich, fruity depth with bright citrus and spice. At its heart is hibiscus-infused aged rum, offering floral notes and mellow complexity, beautifully paired with the creamy sweetness of banana liqueur. Fresh lime juice brings vibrant acidity, while rich Demerara syrup adds a touch of molasses-like warmth and body. A couple of dashes of Angostura bitters round out the drink with a subtle spice and depth.

Served chilled and garnished with a lemon peel, the Banana Blossom is an exotic, aromatic cocktail—perfect for adventurous palates and refined tropical sipping. Ideal for spring and summer nights, or whenever you crave something lush, balanced, and truly unique.

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Tasting Notes

The Banana Blossom Cocktail is an exotic, richly layered cocktail that blends the fruitiness of banana with the floral tang of hibiscus and the depth of aged rum. Hibiscus-infused rum lends a subtly tart, botanical edge, while banana liqueur adds tropical sweetness. Fresh lime juice brightens the mix, and rich Demerara syrup brings molasses-like warmth. A couple dashes of Angostura bitters provide spice and complexity, rounding out this lush, sophisticated drink. Finished with a lemon peel, it’s a cocktail that’s tropical yet grounded—floral, fruity, tart, and just a little mysterious.

Equipment and Glassware

To prepare the Banana Blossom Cocktail, you’ll need a cocktail shaker to blend and chill the ingredients. A jigger ensures precise proportions, especially important with strong flavor elements like banana liqueur and bitters. Use a fine mesh strainer if serving up for a smoother texture. A citrus peeler or channel knife helps create a clean lemon peel for garnish. Serve this cocktail in a Nick and Nora, coupe glass, or small rocks glass, depending on whether you prefer it up or on a large ice cube. A mixing glass is optional but not necessary for this shaken drink.

Ingredients

• 1½ oz hibiscus-infused aged rum
• 0.75 oz banana liqueur
• 0.75 oz lime juice
• 0.25 oz Demerara syrup
• 2 dashes Angostura bitters
• Garnish: lemon peel

Instructions

• Shake: Add all ingredients to a cocktail shaker with ice. Shake well until chilled.
• Strain: Strain into a rocks glass filled with fresh ice.
• Garnish: Express a lemon peel over the drink and drop it in for a bright aromatic finish.

Pro Tips

• To make hibiscus-infused aged rum, steep dried hibiscus petals in aged rum for 12–24 hours, then strain—start with 1 tbsp petals per 6 oz rum and adjust to taste.
• Use a rich Demerara syrup (2:1 sugar to water) to maintain body without overpowering the acidity.
• Choose a quality banana liqueur like Giffard Banane du Brésil for natural flavor. Always use fresh lime juice for brightness.
• Garnish with a twist of lemon peel—express it over the drink to release citrus oils that balance the rum’s richness and banana’s sweetness.

When to Serve

The Banana Blossom Cocktail is perfect for late-summer evenings, tropical-themed cocktail parties, or creative mixology nights. Its floral, fruity, and spiced profile makes it a standout choice for those who enjoy unexpected flavor combinations. Serve it as a sophisticated alternative to tiki classics or as a signature drink for intimate gatherings and dinner parties. It’s also ideal as a pre-dinner aperitif when you want to spark curiosity and conversation.

Which Liquor Brands to Choose

• For the aged rum, choose a smooth, oak-kissed bottle like Diplomático Reserva Exclusiva, El Dorado 8 Year, or Mount Gay Black Barrel, then infuse with dried hibiscus petals.
• For banana liqueur, opt for Giffard, Tempus Fugit Crème de Banane, or Banana du Brésil for richness without artificial flavor.
• Use Demerara sugar for the syrup (2 parts sugar to 1 part water).
• Finish with Angostura bitters and a fresh lemon peel for a beautifully balanced presentation.

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