Recipe Detail Page

Using the height and circumference of a straight-sided glass of any size as your guide, cut banana leaves into a rectangle large enough to fully wrap around glass and come just halfway up the side of the glass from the bottom. Clean and wipe pieces dry. Using a pastry brush, apply a very thin coat of corn syrup to one side of the banana leaf. Allow to dry for 10 minutes or until tacky. Adhere to glass aligning long edge of banana leaf with the bottom of glass. (Prepped glasses can be held at room temperature for up to 6 hours.) Slice a washed pineapple (including rind) into thin, flexible rounds. Line the inside of the glass with one or two offset slices (cut into half-moons first if using a short glass), then fill with ice. Top with cocktail of choice and garnish with lemon, lime or pineapple leaves.