Name: Beach Blonde
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1&frasl;2 fresh Banana; 60 ml Advocaat liqueur; 20 ml White overproof rum; 60 ml Orange juice

Beach Blonde
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Serve in a Collins glass

Ingredients:
¹⁄₂ fresh	Banana (preferably overripe)
2 oz	Advocaat liqueur
²⁄₃ oz	White overproof rum (unaged Jamaican/funky)
2 oz	Orange juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of banana chunk.
BLEND ingredients with 6oz scoop of crushed ice.
Pour into glass.
Serve with straws.

Allergens:

Recipe contains the following allergens:

Advocaat liqueur - Eggs

Hazardous Ingredients:

Recipe contains the following hazardous Ingredients:

Advocaat liqueur

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Fruity holiday drinking with a satisfying creamy mouthfeel. (This drink is creamy in texture due to egg rather than dairy cream.)

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History:

Created in 2002 by Alex Kammerling, London, England.

More cocktails by Alex Kammerling

More Frozen (blended) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Robert Spain

12th July 2024 at 19:57

Followed the recipe, but used 3 cl of Bacardi and got a dessert drink. Then, I added a splash of Smith and Cross and I improved 100%.

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Morten Hansen

13th September 2020 at 16:14

A very smooth, sweet concoction. I’m considering experimenting a bit with it as a way of using some of my remaining Advocaat by perhaps playing a bit with the amount of orange juice (perhaps upping it a bit) and possibly adding coffee liqueur (to add a more complex note, having noticed how coffee and banana works quite well together in other cocktails). But right now, I’m all out of bananas...

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Simon Difford

23rd September 2020 at 20:47

I’ve just revisited this old recipe and found it creamy (yet without cream) and delicious. However, I’ve reduced the measures by a third to better fit the glass.

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Morten Hansen

13th September 2020 at 16:20

PS. This does not mean that there’s anything wrong with the recipe as it is, or that it’s unbalanced, but simply that to suit my own palate even more, I think it’s worth toying a bit with it.

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