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
- 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.