Banana week

Ripe for rethinking

It began as a passing comment behind the bar. “You know what’s underrated? Banana.”
We all laughed—then paused. Because actually, it wasn’t a bad idea.

Banana is one of those ingredients that rarely gets center stage. Too familiar. Too easy to overlook. But it’s also layered, textured, nostalgic, and surprisingly versatile. That was enough of a reason to give it a full week of respect.

So we went for it. No gimmicks. Just honest exploration.

Cocktail experiments with character

Each night of Banana Week featured drinks that pushed the boundaries of what the fruit could do. We roasted it, fermented it, smoked the peels, and infused everything from bourbon to vermouth. The results surprised us.

The flavors weren’t just sweet—they were earthy, rich, sometimes savory. One cocktail ended up tasting like a spiced campfire. Another, like childhood and summer and something slightly melancholy. It was weird. It worked.

Guests didn’t just drink. They reacted. Some laughed at the idea, then took a sip and went silent. Others came back two nights in a row to try everything on the list. By midweek, word had spread and the bar was buzzing with people saying, “Okay, I didn’t think banana could do that.”

A vibe all its own

We leaned into the theme without going over the top. A few banana bunches hung above the bar—not for show, but to ripen for the weekend drinks. A faint scent of clove and banana leaf lingered in the room. The lights felt warmer. The music slowed down a little.

It wasn’t a party vibe. It was a strange, cozy mood—equal parts curiosity and comfort.

One guest arrived in a full banana costume. No one asked him to. No one questioned it. Somehow, it fit the night perfectly.