B-a-n-a-n-a-s Recipe

Prepare lemongrass

Smash the lemongrass stalk once with the back of a knife to release oils, then trim the tough outer layers and bruise the inner stalk slightly. Reserve a thin slice or small blade for garnish.

Muddle herbs

In a cocktail shaker, add 6 Thai basil leaves and the smashed lemongrass (cut into 1-inch pieces). Add the simple syrup. Gently muddle 6–8 times — just enough to release aromatic oils without shredding the basil into bits.

Add the Giffard banana liqueur (1 oz), baijiu (0.5 oz), vodka (0.5 oz) and fresh lemon juice (0.75 oz) to the shaker with the muddled herbs and syrup. Fill the shaker with ice (cubed is fine).

Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted. This chills and aerates the banana-forward mixture while integrating the herbal notes.

Double-strain the cocktail into a chilled highball or Collins glass filled with fresh ice (crushed or cubed), using a Hawthorne strainer and a fine mesh strainer to keep herb bits out. This yields a clear, aromatic drink.

Top with 2 oz soda water to lighten and add effervescence. Give the glass a gentle stir (1–2 rotations) to integrate the soda without flattening it.

Express a Thai basil sprig over the drink by lightly clapping it between your hands to release oils, then drop it into the glass. Add the reserved thin lemongrass blade or wheel on the rim or floated on top for visual and aromatic lift.

Serve immediately with a short straw. Recommend tasting and adjusting future batches: increase lemon by 0.25 oz for more brightness or add 0.25 oz more banana liqueur for sweeter banana presence.