Name: Nuclear Banana Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml White overproof rum; 20 ml Chartreuse Yellow; 20 ml Falernum liqueur; 20 ml Lime juice; 1&frasl;2 fresh Banana; 1&frasl;4 barspoon Xanthan gum (E415)

Ingredients

1 fl oz

Overproof white rum (unaged Jamaican/funky)

2/3 fl oz

Yellow Chartreuse (or génépy liqueur)

2/3 fl oz

Difford's Falernum liqueur

2/3 fl oz

Lime juice (freshly squeezed)

¹⁄₂ fresh

Banana (preferably overripe)

¹⁄₄ barspoon

Xanthan gum (E415)

How to make

Glass

Prepare

Select and pre-chill a POCO GRANDE GLASS.

Prepare garnish of banana slice, star anise and mint sprig.

Method

DRY BLEND (without ice) first 5 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.

Add 7oz scoop of crushed ice and BLEND some more.

POUR into chilled glass.

Serve with straws.

Garnish

Garnish with banana slice on rim, star anise and mint sprig bouquet.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

24.5 grams of pure alcohol

Comments & Discussion

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Chris Brislawn 20w

Using a primary shot of overproof white rum makes it a nuclear daiquiri, adding a Smith & Cross secondary makes it thermonuclear. No idea why this was originally made with Yellow Chartreuse; just because it 's yellow (Strega??) it doesn't necessarily belong in a banana daiquiri. As others have noted, Creme de Banane (I had Tempus Fugit) works much better. I also think splitting the citrus between lime & lemon works better, and I didn't miss the Xanthan gum. I did add a couple dashes of pimento dram, though. Finally, this clearly belongs in a tiki mug.

Rob de Santos Premium Member 20w

I didn't happen to have any bananas on hand but adding a bit of Pinang Ambon green banana liqueur made for an excellent drink. Next time, I'll try it with a ripe banana.

Jacques Merley 1y

What is the amount needed of xantham gum?

Simon Difford Verified User Premium Member 1y

Quarter of a barspoon is plenty, A little goes a long way.

Benjamin Kay 22w

I use about 1/3 of a 1/4 teaspoon, Might be my barspoon size but I was over doing it with what was recommended.

T M 1y

As others have commented, the drink is much elevated by the addition of 15ml of banana liqueur (giffard here)

Simon Sedgley Premium Member 26w

Well, by doing that one is pushing it towards the Banana Daiquiri. Here, we think, the emphasis is rightly on the "Nuclear" rather than on the "Banana", as the name suggests.

Matt Premium Member 2y

Live a little, and use the whole banana! Nice looking frozen drink - I used Smith & Cross, but likely could have used a 80 proof white rum and it would have been fine. A nice poolside/hot weather drink.

Sebastian C 2y

Delicious. Although we thought we secured an overripe enough banana, apparently it was not up to the task so we followed others’ guidance and added 20 ml of banana liqueur total (we had two drinks). Additionally, feeling it might need just a bit something extra, we added to each drink 3 drops of sea salt solution (4 water : 1 sea salt; (first tried 2 then went for one more). Additionally, we didn’t have yellow chartreuse so used Genepy le Chamois.

Jose Cruz 2y

6.5 oz WEIGHTED ice for me. yield was 12 oz. it was great but something seems to be missing... added 20ml banana liquor.

Niccolò Murtas 2y

I have tried to sub the yellow chartreuse with Strega liqueur (two thirds cheaper here in Italy) and at the moment I am not seen much of a difference, though If I were a billionaire I'd probably stick to the Yellow chartreuse to be fair.

John Champion 2y

Strega is my go to sub for yellow if I can't find it. Does great in most drinks.

Hansie 2y

10-15ml crème de banane (not some old bottom shelf banana liqueur, but something proper like Giffard) is an excellent addition.

Subbing the lime for ~30ml lemon also fits the flavor profile rather well

Sebastian C 2y

The lemon in lieu of lime definitely changed things up, and, in my opinion, made it even more tasty. The lemon really brings out the banana flavour.

Morten Hansen 3y

I was out of falernum but tried to approximate it with orgeat, a couple of dashes of Bittermens Emakulele Tiki bitters and a couple of dashes of Dr Adam Elmegirab’s Dead Rabbit Orinoco Bitters and the result turned out to be very tasty indeed.

As a side note, I also added a small amount of xanthan gum to help keep the emulsion stable for longer (as generally recommended for blended drinks by The Educated Barfly YouTube channel).