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.