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With its striking scarlet hue and manicured lemon twist studded with a mint plume, the Banana Blossom is the perfect encapsulation of Erika Flowers’ ability to blend the dramatic with the approachable.

1½ oz Rum Infused with hibiscus
¾ oz Creme de banana
¼ oz Demerara syrup
¾ oz Lime juice
2 dash(es) Angostura bitters

1½ oz Bourbon
½ oz Rum Use dark rum
¾ oz Creme de banana
½ oz Cinnamon syrup
¼ oz Lime juice Optional

Blend with ½ fresh or frozen banana and 1 cup ice.

1½ oz Bourbon
½ oz Rum Use overproof
½ oz Creme de banana
3 dash(es) Angostura bitters

Stir with ice, serve in old fashioned glass over single cube, express lemon zest

1 cup(s) Rum use Bacardi Black
1 cup(s) Rum use Bacardi White
½ cup(s) Creme de banana
½ cup(s) Dry curacao
4 cup(s) Ice blend with one can of strawberry daiquiri mix
4 cup(s) Ice blend with one can of pina colada mix

Blend each for about 20 seconds half power then 20 seconds high power. Makes just over 6 servings. Pour pina colada first, freeze, then pour strawberry over.

¾ oz Cognac use Martel Blue Swift
1½ oz Rum use Appleton
¾ oz Creme de banana
½ oz Milk (almond or macadamia)

3 oz Rum Mix light and dark rum
¾ oz Creme de banana
½ oz Grenadine
½ oz Lime juice
1½ oz Pineapple juice
¾ oz Creme de cassis

1½ oz Irish whiskey use Jameson Black Barrel
½ oz Coffee liqueur
½ oz Creme de banana
2¼ oz Beer (IPA) use Guiness Stout
½ oz Simple syrup use vanilla syrup