Ripe banana gives this Daiquiri a thick, almost milkshake-like body, while lime keeps it fresh and tangy. Blend it with crushed ice until smooth and serve it so cold that the glass frosts over.
1¾ oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
¾ oz
lime juice freshly squeezed
½ oz
simple syrup less if the banana is very ripe
½
banana ripe, peeled, in chunks
¼ oz
banana liqueur for extra banana aroma (optional)e.g. Giffard · Bols · Marie Brizard · DeKuyper
Garnish: Lime wheel or banana slice · Ice: Crushed ice
Banana Daiquiri
Creamy ripe banana and tangy lime over a clean rum base. Sweet, very cold and smooth, with moderate strength.
The Daiquiri takes its name from a beach and mining area near Santiago de Cuba. A popular account credits American mining engineer Jennings Cox with mixing rum, lime and sugar there around 1900, though the combination was surely older. In the 1920s and 1930s, bartenders at El Floridita in Havana made the blended, frozen Daiquiri famous and served it in many versions.
Fruit Daiquiris followed naturally once electric blenders became common behind the bar. Banana, strawberry and peach versions became holiday and cruise ship favourites from the mid-20th century on. Made with fresh fruit, good rum and real lime juice instead of a premix, the Banana Daiquiri is a much better drink than its poolside reputation suggests.
Yes. Frozen banana chunks make the drink even thicker; use a little less ice to compensate.
A clean white rum is classic. A lightly aged rum adds vanilla and caramel notes that suit the banana well.
Blended with ice and fruit, it ends up around 7 to 9% ABV.
The perfect sound
A frozen banana treat in a beach hammock.
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