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Recipe Detail Page
Tropical Leaf Cutout
Early Summer 2024
Using edible tropical leaves (see Sourcing Tropical Leaves below), cut into strips just long enough to peek above the top of desired glass. If you like, leaves that are an appropriate size can be left whole. Using a decorative craft paper punch, create a filigree effect on one edge of leaf. Line glass with leaf, fill with ice and top with cocktail.
SOURCING TROPICAL LEAVES
Any tropical leaves that end up in your drink should at a minimum be non-toxic, but ideally also edible. A visit to a well-stocked Asian grocer will likely turn up frozen banana leaves; they are indeed edible and simply need to be thawed before using. Pandan, makrut lime and betel leaves are also used extensively in Southeast Asian cooking and are all suitable, as are individual banana blossom petals. For those without access to an Asian supermarket, it’s best to consult a knowledgeable florist.
