I guess when I think back on my amateur career as a cocktail enthusiast (I’ve never gone pro), this banana rum Daiquirí recipe was my first attempt at creating something original.

I had just finished my first batch of a banana rum infusion and I was all too excited to try it out in a cocktail. I wish I could say that the ingredients “spoke to me”, but honestly a Daiquirí riff was just the easiest thing to do.

I did switch things up a bit though. I added a half ounce of Cointreau, and used demerara simple instead of reggie simple.

I wouldn’t be sharing it here if I didn’t think it was the bee’s knees (hehe, cocktail joke), so I hope you enjoy it as much as I did!

To make a banana infused rum, cut up 1 overripe banana and throw the chunks in a mason jar with 1/2 cup white rum, and 1/2 cup aged rum. Let the mixture rest for at least 7 days then strain.

banana rum daiquiri

Banana Rum Daiquiri

Your favorite fruit and your favorite spirit together at last!
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine cuban
Servings 1
Calories 242 kcal


  • 1.5 oz banana infused rum
  • 1/2 oz Cointreau
  • 3/4 oz lime juice
  • 3/4 oz demerara syrup


  • Add each ingredient to a cocktail shaker with ice and shake for 10-15 seconds.
  • Double strain over a chilled coupe glass.
  • Garnish with a lime twist and serve.


Calories: 242kcal
Keyword banana, banana infused rum, Cointreau
Tried this recipe?Mention @cubancocktailhour!

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