When you’re stuck with a bunch of brown bananas at the end of a long week, what’s a girl to do? Some might make banana bread or muffins, which is find and dandy. But, if you’re like me – by Friday you’re ready for a good cocktail. And there isn’t a better way to use up bananas than with a banana daiquiri.
I’m not one for fru-fru umbrella drinks, but I fell in love with the banana daiquiri on our honeymoon, where we were fortunate enough to visit the gorgeous island of St. Thomas. There we took a tour, with a wonderfully charismatic tour guide named Sunny Liston. If you’re ever in his neck of the woods, look him up. You’ll have a blast! One of the best views on the island is from the highest mountain top peak (naturally!) and they have a little shopping area/bar. “The Mountain Top” bar is actually home to the banana daiquiri, where it’s said they first concocted it back in the 40’s. The place burned down a few years ago, but it’s been rebuilt since. Thank God, I don’t think that gorgeous island would be the same without this gorgeous drink in hand.
I’ve thought about the drink from time to time since, and tried to recreate it to no avail. Until, I stumbled upon this recipe from Saveur. Nail on the head, people! Sweet, frothy, and strong. 6 ounces of rum may seem like a lot, but you wouldn’t know it’s there. The ripe bananas + banana liqueur gives it the perfect tropical kick. No fakey tasting banana – ugh, is there anything worse? Next time you have some bananas that are about to end up in the compost pile, make these daiquiris. It’s the next best thing to sitting on a tropical beach!
6 oz. dark rum
2 tbsp. sugar
Juice of 1/2 lime
2 oz. banana liqueur
2 oz. water
2 very ripe bananas, peeled
Put rum, sugar, lime juice, banana liqueur, water, bananas, and plenty of ice into an electric blender, then purée until smooth and thick. Pour into two tall chilled glasses.