Did you know that bananas pair beautifully with citrus and rum? The combination might not be the first thing that comes to mind, but trust us, it works! Unlike the classic daiquiri, which is bright, crisp, and citrusy, the creamy banana daiquiri introduces a velvety richness that takes this tropical cocktail to the next level. It’s smooth, slightly sweet, and irresistibly indulgent – almost like a grown-up milkshake with a boozy kick.

While the original daiquiri dates back to Cuba in the late 1800s, the banana twist is a more recent innovation. Legend has it that in the 1950s, a bartender named Angelo J. Rivas created the first banana daiquiri at the Mountain Top Bar in St. Thomas, U.S. Virgin Islands. A group of tourists wanted something fresh and exciting, so instead of just shaking rum, lime, and sugar, Rivas blended in a ripe banana with ice. The result was an instant hit.

Word spread quickly, and soon banana daiquiris were popping up across the Caribbean, each bar and bartender adding their own twist to the drink. Some incorporated coconut milk for extra creaminess, while others swapped white rum for aged rum to enhance the depth of flavour. Over time, banana liqueur became a popular addition.

Fast forward to today, and the banana daiquiri has become a beloved classic.

Ingredients 

• 2 ripe bananas
• 100ml white or dark rum
• 30ml banana liqueur
• 30ml fresh lime juice (about 1 lime)
• 15ml simple syrup (or honey, if you prefer)
• 60ml coconut milk
• 1 cup ice cubes
• Banana slices for garnish

Method

1. In a blender, combine the bananas, rum, banana liqueur, lime juice, simple syrup, coconut milk, and ice. Blend until smooth and creamy.
2. If you prefer it sweeter, add a little more syrup. If you want it tangier, squeeze in more lime juice.
3. Divide the mixture between two chilled cocktail glasses.
4. Top with a few slices of fresh banana.