Cocktails — YUIMARU

Yuimaru Cocktail Book:
Mixing with Yuimaru Island Banana

Yuimaru Island Banana was created to bring Okinawan character into modern drinks: bright, creamy, tropical, yet sharp enough to hold its own. Yuimaru works naturally as a fruit forward modifier, slipping into classic builds without overpowering them.

This little book is an invitation to play. Each recipe is designed to feel familiar at first glance – a Colada, a Martini, a Negroni, but Yuimaru twists the flavour into something a little more sunny and a little more playful.

Banana Colada

Light white rum – 60 ml
Yuimaru Island Banana – 15 ml
Pineapple juice – 120 ml
Fresh banana (preferably overripe) – 1
Cream of coconut – 30 ml

Yuimaru Signature

Blend all ingredients with a scoop of crushed ice until smooth, then pour into a tall glass and garnish with pineapple and banana.

Bana-Boru

Japanese whisky - 45 ml
Yuimaru banana - 15 ml
Soda: - 120 ml

Yuimaru Signature

Build Japanese whisky and Yuimaru banana over ice in a highball, top with soda, give a gentle stir, and garnish with citrus or a dry banana slice. The drink’s character changes with your chosen whisky, from light and fruity to richer or lightly smoky.

Yuimaru Signature

Banana Daiquiri

Aged Rum – 45 ml
Yuimaru Island Banana – 30 ml
Fresh lime juice – 10 ml
Rich sugar syrup (2:1) – 5 ml
Fresh banana – 1⁄4

Shake all liquid ingredients with ice (and the banana if using), then strain into a chilled coupe and garnish with a lime wheel.

Vodka – 60 ml
Yoghurt liqueur – 45 ml
Honey – 15 ml total
Fresh banana – 1⁄2
Yuimaru Island Banana – 15 ml
Apple juice – 30 ml

BANANA SMOOTHIE

Blend all ingredients with ice until silky and thick, then serve in a chilled glass with a small banana slice.

Fresh lime, chopped – 1⁄2
Superfine / caster sugar – 1 barspoon
Fresh banana, chopped – 1⁄3
Yuimaru Island Banana – 15 ml
Cachaça – 60 ml

Banana Caipirinha

Muddle lime, sugar and banana in a rocks glass, add Yuimaru and cachaça, fill with crushed ice, then churn and top with more ice.

BANANA MARTINI

Vodka – 45 ml
Yuimaru Island Banana – 12.5 ml
Dry vermouth – 12.5 ml
Banana tea – 12.5 ml
Chocolate bitters – 2 dashes

Stir all ingredients with ice until very cold, then strain into a chilled coupe or Martini glass and garnish with a lemon twist or banana chip.

Aged Rum – 45 ml
Yuimaru Island Banana – 20 ml
Banana soda – 120 ml

Banana HIGHBALL

Build rum and Yuimaru over ice in a highball glass, top with banana soda, give a gentle stir and garnish with a lime or a dry banana slice.

Cognac – 40 ml
Yuimaru Island Banana – 25 ml
Oloroso sherry – 20 ml
Aromatic bitters – 2 dashes

BANANA BLISS

Stir all ingredients with ice until chilled and silky, then strain into a rocks glass over a large cube and garnish with orange zest.

Banana OLD FASHIONED

Bourbon whiskey – 60 ml
Yuimaru Island Banana – 10 ml
Demerara or muscovado sugar syrup – 7.5 ml
Aromatic bitters – 3 dashes

Stir all ingredients with ice and strain over a large cube in a rocks glass, then garnish with orange zest and a banana chip.

SPICED NEGRONI

Spiced rum – 30 ml
Sweet vermouth – 30 ml
Yuimaru Island Banana – 15 ml
Bitter aperitivo – 30 ml

Stir all ingredients with ice until well‑chilled, then strain into a rocks glass over ice and garnish with an orange slice.

Banana RUMHATTAN

White rum – 30 ml
Aged rum – 30 ml
Yuimaru Island Banana – 20 ml
Aromatic bitters – 2 dashes

Stir all ingredients with ice and strain into a chilled coupe, then garnish with a cherry or a small piece of dried banana.

Banana SPLIT

Cognac – 45 ml
Yuimaru Island Banana – 25 ml
Vanilla bitters – 2 dashes
Chocolate bitters – 2 dashes