Melissa Guadalupe of Chicago’s Arbella looked to her lively childhood for inspiration when making this vibrantly blue-hued cocktail. “Growing up in a Puerto Rican household, we always had plantains, which are more mild and vegetal than a banana,” Guadalupe says. “Most people, when they order a cocktail, the first thing they say is ‘not sweet.’ Platano purée influences the flavor and texture of the drink without over-sweetening it.” This cocktail, which tempers the sweetness of blue curaçao with platano purée, dark rum, spiced syrup and muddled pineapple, hits all of the right notes—no sweet tooth required.
2 oz Dark Rum
.5 oz Blue Curaçao
.75 oz spiced syrup
1 oz platano purée
.75 oz fresh Lemon Juice
5 chunks pineapple
- Add pineapple to the bottom of a shaker and muddle.
- Add all other ingredients, save for pineapple leaves, to the shaker with ice, and shake vigorously.
- Strain into a highball glass filled with fresh ice. It’s okay if pineapple pieces find their way into the drink—they make for a nice texture.
- Garnish with a crown of pineapple leaves.
1 Cup Sugar
1 Cup Water
1 cinnamon stick
1 Whole Cloves
- Add all ingredients to a pot and heat over medium heat until boiling.
- Remove from heat once sugar is dissolved.
- Cool, and transfer to an airtight container or Mason jar, leaving the cinnamon stick and clove in the mixture. Store up to two months in the refrigerator.
- Cut up the plantain and add to a blender.
- Add enough water to cover the entire plantain.
- Blend until consistency is a smooth purée.