Planet of the Apes: A Banana Rum Cocktail

If you’re looking for a banana rum cocktail that lands closer to sophisticated nightcap than frozen vacation drink, Planet of the Apes is your answer. Created by Linda Nivar for Tiki Chick in New York City, this spirit-forward cocktail layers banana, cacao, lime, dark chocolate, aged rum, and El Guapo™ Barrel Aged Vanilla Bitters.

There is banana everywhere, but not in the way you might expect. Housemade banana-lime oleo brings fresh fruit and bright citrus oils, banana oleo rum adds another tropical layer, and toasted cacao-infused Averna gives the drink a darker, bittersweet edge. El Guapo™ Barrel Aged Vanilla Bitters and El Guapo™ Chocolate Bitters pull those flavors toward vanilla, cacao, spice, and oak.

Then Linda serves the whole thing with dark chocolate-covered banana slices.

Dessert has entered the bar, and we are very much listening.

How El Guapo Bitters Bring Planet of the Apes Together

Banana, cacao, aged rum, and dark chocolate are already rich flavors. What keeps Planet of the Apes interesting is the way those richer ingredients are balanced with citrus, bitterness, spice, and vanilla.

El Guapo™ Barrel Aged Vanilla Bitters bring deep vanilla, soft oak, and warm spice to the cocktail, while El Guapo™ Chocolate Bitters reinforce the cacao notes from the infused Averna and dark chocolate garnish.

Together, the two bitters help bridge the tropical banana, dark cacao, aged rum, and lime peel without letting any one element take over.

The vanilla rounds out the banana and rum, while the chocolate bitters deepen the roasted side of the drink. Lime peel in the banana oleo keeps everything from becoming too heavy, and the Averna adds another layer of bitterness and complexity.

The result is a boozy dessert cocktail, but one with structure.

Planet of the Apes

x Linda Nivar, Tiki Chick
Photo: Emilia Aghamirzai
This recipe makes 1 serving.
Prep Time: 5 minutes
Additional Time: 24 hours for the banana-lime oleo and cacao-infused Averna
Total Time: 24 hours 5 minutes

Ingredients

• 2 dashes El Guapo™ Barrel Aged Vanilla Bitters
• 2 dashes El Guapo™ Chocolate Bitters
• ¼ oz banana-lime oleo (recipe below)
• ¼ oz toasted cacao-infused Averna (recipe below)
• ¾ oz Ron Colón Banana Oleo Rum
• 3 dark chocolate-covered banana slices, for garnish

Subrecipe: Banana-Lime Oleo

Makes enough for multiple cocktails.

Ingredients

• 1 banana
• 75 g cane sugar
• Peel of 1 lime

Instructions

1. Place the banana in a nonreactive container and coat it thoroughly with the cane sugar.
2. Add the lime peel.
3. Cover and let the mixture rest for 24 hours.
4. Strain the liquid through a fine-mesh strainer.
5. Transfer to a clean container and refrigerate until ready to use.

Subrecipe: Toasted Cacao-Infused Averna

Makes approximately 1 bottle.

Ingredients

• 30 g cacao nibs
• 1 bottle Averna Amaro

Instructions

1. Add the cacao nibs to a dry pan over medium-low heat.
2. Toast lightly, stirring frequently, until fragrant.
3. Remove from the heat and let cool briefly.
4. Combine the toasted cacao nibs and Averna in a nonreactive container.
5. Cover and infuse for 24 hours.
6. Strain through a fine-mesh strainer.
7. Transfer to a clean bottle and store until ready to use.

Step-by-Step Instructions

1. Add the Barrel Aged Vanilla Bitters, Chocolate Bitters, banana-lime oleo, cacao-infused Averna, and banana oleo rum to a mixing vessel.
2. Stir to combine.
3. Pour the cocktail into a banana flask.
4. Keep chilled in the refrigerator until ready to serve.
5. When ready to serve, pour the cocktail over ice.
6. Garnish with three skewered dark chocolate-covered banana slices.
7. Give the cocktail a quick stir and serve immediately.

Tips & Variations

• Plan a day ahead: Both house preparations require 24 hours, so make the banana-lime oleo and cacao-infused Averna the day before you plan to serve the cocktail.
• Toast the cacao gently: The cacao nibs should become fragrant, not scorched.
• Use the lime peel, not the juice: The peel contributes aromatic citrus oils without adding extra water or acidity.
• Keep it cold: The cocktail is designed to be chilled in its flask before service.
• Treat the garnish like dessert: Dark chocolate-covered banana slices reinforce both the banana and cacao notes in the drink.
• Serve it after dinner: Planet of the Apes makes a natural nightcap thanks to its rum, banana, cacao, amaro, vanilla, and dark chocolate profile.

Related Recipes

• High Volt
• Guava Mai Tai

Looking for more cocktail inspiration? Explore our complete collection of recipes and discover your next favorite drink. Have a question? Contact us for assistance, or visit El Guapo’s homepage to explore everything we offer.

Frequently Asked Questions

What does Planet of the Apes taste like?

Planet of the Apes is rich, spirit-forward, tropical, and bittersweet. Banana and lime bring fruit and brightness, cacao and dark chocolate add roasted bitterness, and the rum provides warmth and spice. Barrel Aged Vanilla Bitters add vanilla, oak, and warm spice, while Chocolate Bitters deepen the cacao character.

Are banana cocktails always sweet?

Not at all. Banana works especially well in spirit-forward cocktails when it is balanced with bitter, acidic, roasted, or spiced ingredients. Planet of the Apes pairs banana with lime peel, Averna, cacao, Chocolate Bitters, vanilla bitters, and dark chocolate.

Why does banana work so well with rum?

Banana and aged rum share naturally complementary flavors, including caramelized fruit, warm spice, and richer tropical notes. In Planet of the Apes, the banana builds on the rum rather than covering it up.

How do you keep a banana cocktail from tasting artificial?

Using real fruit is one way to create a more layered banana profile. This Tiki Chick cocktail uses a housemade banana-lime oleo alongside banana oleo rum, then balances the fruit with cacao, amaro, citrus oils, and two different El Guapo bitters.

Can I prepare Planet of the Apes ahead of time?

Yes. Make the banana-lime oleo and cacao-infused Averna at least 24 hours ahead. The finished cocktail can then be combined, transferred to the banana flask, and kept chilled until you are ready to pour it over ice and garnish.

For more FAQ, visit our main FAQ page!