Banana Daiquiri Recipe

Banana Daiquiri recipe — The tropical overachiever who peaked in the 70s but still throws great parties. Made with rum. Originally from Cuba.

I'm the friend who shows up to every gathering with homemade banana bread and infectious enthusiasm. Sure, I might seem a bit extra with my blender demands and yellow vibes, but I guarantee I'll make your day sunnier. I'm sweet without being cloying, and I've mastered the art of being both nostalgic and timeless.

The banana daiquiri became so popular in 1970s America that it nearly caused a banana shortage in the Caribbean. Resort bartenders started rationing bananas and some switched to banana liqueur just to keep up with demand from frozen drink machines.

Born from the classic daiquiri in 1940s Havana when bartenders started experimenting with tropical fruits. American tourists fell in love with the creamy, frozen version, making it a Prohibition-era speakeasy favorite that exploded in popularity during the tiki bar boom.

Ingredients

• 2 oz white rum
• 1 whole ripe banana (peeled and sliced)
• 1 oz fresh lime juice
• 0.5 oz simple syrup
• 1 cup ice (crushed)

Instructions

1. Add all ingredients to blender and blend on high for 30-45 seconds until smooth.
2. Pour into hurricane glass and garnish with banana slice and cherry.

Category: cocktail | Difficulty: easy | Base spirit: rum | ABV: 12.0-16.0%

Origin: Cuba