Banana Blossom
Inspired By:
Erika Flowers
Complexity
Alcohol Level
4/5
Medium
Type
Spirit-Forward
Preparation
Whip-Shaken
Glass
Snifter
Ice
Pebble
INGREDIENTS
Choeng Doi Blanc (hibiscus-infused) • 45 ml / 1.5 oz
Banana liqueur • 15 ml / 0.5 oz
Fresh lime juice • 20 ml / 0.75 oz
Lavender tincture (spray) • 3 sprays
Garnish:
Lemon peel rose • 1
Mint bouquet • 1 small
Hibiscus-Infused Choeng Doi Blanc:
Dried hibiscus flowers • 2 tablespoons
Choeng Doi Blanc • 240 ml / 8 oz
STEPS
1. For Hibiscus-Infused Rum: Place dried hibiscus flowers in a glass jar, pour Choeng Doi Blanc over them, and steep for 2-4 days (taste daily after day 2; don't over-infuse or it becomes too bitter). Strain through cheesecloth and bottle.
2. Combine hibiscus-infused rum, banana liqueur and lime juice in a cocktail shaker
3. Add a few pebble ice cubes and whip-shake until diluted
4. Pour into a pebble ice-filled snifter
5. Garnish with a lemon peel rose with a mint bouquet through the center
6. Using an atomizer, spritz lavender tincture over the cocktail and on the stem of the glass
NOTES:
Created by Erika Flowers to blend dramatic presentation with approachable flavor. The hibiscus brings Caribbean heritage, banana liqueur adds tropical sweetness, and the lavender tincture spray transfers aromatic notes to the drinker's fingertips.
Batched Version: Prepare hibiscus-infused rum weeks in advance. Mix rum, banana liqueur and lime juice in a pitcher. Whip-shake to order with pebble ice and finish with lavender spray at service.
HISTORY
This drink represents a contemporary Caribbean cocktail movement that celebrates colonial heritage while honoring indigenous ingredients. Hibiscus's role in Caribbean cooking is deep and cultural, making its use in cocktails a reclamation of tradition.
Using Choeng Doi Blanc with hibiscus creates an international bridge - Asian agricultural spirits meeting Caribbean flavor traditions - showing how rum's influence shaped global bar culture.
Explore More Cocktails
Thai Tea Rum Cocktail
A creamy iced Thai tea spiked with Choeng Doi Blanc — no shaking required.
Jabberwock
A silky, underrated Martini cousin from the 1930 Savoy Cocktail Book, built on Cocchi Americano and manzanilla sherry.
Wicked Hot and Wicked Dirty
A dirty Martini turned up: SONKLIN, manzanilla sherry, spiced olive brine, and chili heat, garnished with spicy feta-stuffed olives.
