Shake all ingredients together with ice cubes and serve in an chilled cocktail glass. Garnish with a dried lavender twig.

* For the banana wine combine 25 ml dry white wine, 5 cl STROH 80, 150 g overripe banana (cut into small pieces and slightly mashed up) and 10 g citric acid and let it steep for 48 hours at room temperature. Afterwards strain off the liquid with a straining cloth and fill into clean glass bottles.