The plantain is a species of the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana.
Plantains tend to be firmer and lower in sugar content than bananas and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe. Bananas are eaten raw, while plantains require cooking.
Plantains can be used for cooking at any stage of ripeness, and very ripe plantain can be eaten raw. As the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like its cousin the banana.
Green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy but sweet. Extremely ripe plantains are softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.
Plantains in the yellow to black stages can be used in sweet dishes. Plantain fruit can be brewed into an alcoholic drink.Plantains are also larger than bananas.
Here is a link to a pic. http://mightyminnow.files.wordpress.com ... antain.jpg
So for the cocktail a more ripe Plantain is the best.
A Mai Tai a day...