A banana daiquiri was the last thing on my mind until I spied the ripe bananas on the countertop. My better half loves them and I was pushing the envelope by stealing them for a cocktail.
A Word About Daiquiris
These rum based cocktails were created in Cuba after the Spanish-American War ended in 1898. The name comes from a beach near Santiago and little respect in the modern cocktail world. Today mojitos and pina coladas attract more attention as do gin and vodka based drinks. We’re going to work on that, beginning with this terrific example.
The ripe bananas presented the perfect opportunity to continue my series of daiquiris along with the Hemingway, strawberry and classic versions. This turned out better than my expectations with delicious flavor, easily passing for dessert if you add a few vanilla wafers.
Banana daiquiri with rum, coconut and lime
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
- 1 large ripe banana – sliced
- 1/4 cup coconut cream
- 1/2 lime – juiced
- 5 TBL white granulated sugar
- 3 cups ice cubes
- 2–1/2 oz white rum
- Add the banana, coconut cream, lime juice, sugar, ice and rum to a blender
- Blend until smooth – about 1 minute
- Divide and pour into 2 glasses
- Serve with a flower garnish and a straw