Rhum arrangé banana, chocolate and vanilla


*Edited 21/8/2014:

This recipe has failed, read why here.

Following with my recent experiments in Rhums Arrangés, I wanted to try a combination that I saw a few months ago produced by Cédric Brément: the rum called Punch Au Rhum Banane Cacao.

Thinking about it, I remembered an infused rum that I did a few years ago with a recipe extracted from the Beachbum Berry Remixed called Chocolate & Vanilla Infused Rum, and I thought that it could be great adding the banana…and yes, I’ve tried it!!!!


The rum used was a Rhum Agricole of Martinique Dillon with 55% of alcohol.


After putting all the ingredients in the bottle I think I’ll have to wait about 3-4 months and let the elements make their work inside the bottle, the periodic tasting of the rum  will decide when it will be ready.

Rhum arrangé banana, chocolate and vanilla
  • 500 ml Rhum Agricole de Martinique Dillon 55%
  • 2 Bananas
  • 1 vanilla bean
  • 125gr Dark Chocolate (I used a bar of Lindt 85%)
  • 30 gr Raw Sugar
  1. Peel and cut the bananas in strips that can enter inside the rum bottle.
  2. Make a cut longwise the vanilla bean.
  3. Break the chocolate bar in small pieces.
  4. Add the bananas, vanilla bean, sugar and chocolate inside the bottle.
  5. Add the rhum.
  6. Close the bottle.
  7. Let it rest in a dry place without direct sunlight for about 3-4 months, shaking it often.


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  1. Matt Pietrek August 6, 2014 at 5:57 pm

    Nice idea with several flavors that traditionally work well together. I made a banana infused Coruba a while back, and it was tasty but after a week or so the banana flavor seemed to subside. Hopefully you have better luck with this, or just drink it faster! 🙂

    1. Oriol Elias August 6, 2014 at 8:05 pm

      Aloha Matt!!!
      What kind of Coruba did you use?
      How many time you let it infuse?
      Did you strain the infused elements when the determined time of infusion finishes?
      I’m very curious with that kind of experiments!!! 🙂

  2. Tiare August 7, 2014 at 9:29 pm

    Another great looking rhum arrange’ Oriol! I wonder if adding some banana peel could add a deeper banana flavor without it being too much if the banana flavor may subside? but one must be careful with banana peels….make sure they are 100% organic.

    1. Oriol Elias August 8, 2014 at 8:48 am

      Thank you Helena!
      Mmm I have to think how could work the banana peel…maybe on the next experiment I could try it. When I made banana syrup I used the banana peels for increase the flavor.
      I just taste a bit yesterday and maybe it need more banana flavor…but maybe it’s a short infusion time…I’ll wait to october-november to take final conclusions and on the next maybe I try it with peels!!!! 😉

  3. Pingback: Why my rhum arrangé banana, chocolate and vanilla has failed?

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