The Banana Daiquiri means different things to different people. To some, it’s an ice-cold blender drink beloved as much for its fruitiness as its frothiness—one unleashed on sunny beach vacations featuring umbrellas and clear blue water. To others, it’s a fun riff on the classic shaken Daiquiri, accented with a hint of banana. Both parties are correct, but this recipe belongs to the latter camp.
Fun fact: You don’t need a banana to make a Banana Daiquiri. Instead, you can enlist a good banana liqueur to add the sweet fruity quality that turns this drink into a tropical favorite. There are several banana liqueurs on the market, and they vary wildly in quality. Tempus Fugit crème de banane liqueur is a great choice, if you can find it. Otherwise, aim for an option that limits the artificial ingredients.
To get the most out of your Banana Daiquiri, try a few different rums, as the range in styles and flavors will affect the sweetness and balance of the cocktail. Aged rums tend to amplify the oak-induced flavors like vanilla and caramel, while dry unaged rums typically highlight grassier and fruitier notes. Pair that rum with fresh lime juice, because fresh is the best. And, although simple syrup works fine, demerara syrup—which is made from a type of raw cane sugar—brings notes of toffee and molasses.
This recipe keeps it simple with shaker tins, but if you do want to employ your blender, combine the ingredients with a handful of ice (be careful not to over-dilute the drink) and a banana. Then give everything a whir until you’re presented with a creamy frozen treat. Both options will taste great, cool you down and conjure feelings of a tropical getaway.
- 2 ounces aged rum
- 1/2 ounce banana liqueur
- 1 ounce lime juice, freshly squeezed
- 1/4 ounce demerara syrup
- Garnish: banana slice
Add the rum, banana liqueur, lime juice and demerara syrup into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe.
Garnish with a banana slice.