Frozen, slushy banana daiquiris made with fresh bananas and both clear and dark rum.
For our honeymoon last year, Zach and I spent 5 glorious days at an all-inclusive resort in the land of blue skies, clear waters, friendly bartenders and overly-liquored drinks–Punta Cana.
It was a dream vacation (except for the part where Zach smashed his finger in a metal beach chair and almost broke it, causing us to spend 4 hours at the medic station), crowd-free and mostly storm-less despite being just on the cusp of hurricane season, and we spent it primarily beneath the shade of palm trees beside the spray of the Caribbean, either plastic disposable cups or coconuts full of something sweet, semi-frozen, and well-liquored in our hands.
Bars and alcohol were everywhere. Swim-up bars in infinity pools offered underwater barstools to their patrons, scattered, palm leaf-thatched huts hummed with ceaselessly whirring blenders churned out colorful drinks laden with ripe, freshly picked fruit and so, so much rum.
An aficionado of all things sweet, the fruity, candy-colored frozen drinks of this resort were all heavenly, but by the second day I found a drink that trumped all others: The Banana Daiquiri. This sunny-colored, red-lipsticked beauty of a drink was presented to me as a reply for my vague request for something “sweet and fruity” and was my go-to drink for the remainder of the trip.
It comes together simply: fresh, overripe bananas sliced into a blender, drowned in rum, splashed with pineapple juice, buried in ice, pulverized to smithereens and then kissed with grenadine. I’m sharing the remarkably short and sweet recipe with you today so that you can recreate it at home (though it is by far preferably served beneath a canopy of palm trees).
In keeping with the Caribbean tradition of “there’s no such thing as too much rum”, I used both a clear rum as well as a more fragrant, heavier dark rum which enriches and flatters the banana flavor impeccably (though you can get away with just using one type or the other if you don’t happen to have both on hand). I did, however, refrain from using nearly as much rum as the bartenders at our resort, but feel free to change that to suit your personal tastes.
- 4 cups ice
- 2 ripe bananas
- 3 oz simple syrup
- 3 oz pineapple juice
- 3 oz clear rum
- 2 oz dark rum
- 2 oz Grenadine
- Prepare glasses by distributing grenadine evenly across bottoms of glasses.
- In blender, pulse together all ingredients except grenadine until pureed.
- Distribute daiquiri evenly among glasses.
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