Lifestyle
How to make a perfectly creamy banana daiquiri
For a true taste of paradise, the creamy banana daiquiri is an irresistible, must-try addition to any cocktail lineup.
The daiquiri, beloved by bartenders and cocktail enthusiasts alike, has seen endless variations over the decades, but few can rival the harmony of rum and banana. While the classic daiquiri is famed for its crisp, tart notes, the banana version offers a richer texture and a natural sweetness that takes it to new heights. This twist emerged in the mid-20th century as a creative spin on the original Cuban daiquiri, which dates back to around 1900. It gained traction during the 1950s and ’60s, appealing to those who craved a more indulgent drink. Blending the sweetness of ripe bananas with the tang of fresh lime and the warmth of rum, this luscious cocktail is perfect for after-work sundowners.
Ingredients
- 1 ripe banana, peeled and sliced
- 60 ml light or white rum
- 30 ml banana liqueur
- 30 ml fresh lime juice
- 30 ml simple syrup (or adjust for desired sweetness)
- 60 ml coconut milk or cream
- 1 cup ice cubes
- Optional garnishes: banana slices, lime wedges, or a sprinkle of cinnamon
Method
- In a blender, combine the banana, rum, banana liqueur, fresh lime juice, simple syrup, and coconut milk. Add the ice cubes and blend until the mixture is smooth and creamy.
- Before pouring, taste the daiquiri. If it needs more sweetness, add more simple syrup. If you prefer a stronger kick, you can add a splash more rum. Blend again if you make any adjustments.
- Pour the creamy banana daiquiri into chilled glasses. Garnish with a slice of banana on the rim, a lime wedge, or even a sprinkle of cinnamon.
Top Tip: If you prefer a non-alcoholic version, omit the rum and banana liqueur. For extra flavour, add a splash of pineapple juice or a dash of coconut water.
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