PREP DETAILS

Servings: 1

INGREDIENTS

FOR THE BANANA CIDER COCKTAIL

• ¼ banana

• ½ ounce guava juice

• 1 ounce lemon grass simple syrup

• ½ ounce freshly squeezed lemon juice

• 4 ounces Stella Artois Cidre, or similar alcoholic cider

• 3 ounces pebble ice cubes

• 1 basil leaf

• 1 sprinkle mitmita or berbere

FOR THE LEMONGRASS SIMPLE SYRUP

• 8 lemongrass stalks, smashed and chopped

• 16 ounce sugar

• 16 ounces water

DIRECTIONS

1. FOR THE LEMONGRASS SIMPLE SYRUP: Bring water and sugar to a rolling boiling, stirring occasionally. Add the lemongrass to the pot and lets steep for 15 min. Strain the syrup.

2. TO ASSEMBLE: Place the banana and the guava juice in a shaker and muddle until chunky, but not mashed. Add the lemongrass syrup, lemon juice, and pebble ice then shake.

3. Pour into a large wine glass and top off with the cider. Add a basil leaf and sprinkle with the Ethiopian spice