Funky Monkey

Difford’s Guide
Discerning Drinkers (14 ratings)

Serve in a Coconut shell or Collins glass

Ingredients:
1 oz Light gold rum (1-3 year old molasses column)
34 oz Giffard Banane du Brésil liqueur
34 oz White crème de cacao liqueur
1 oz Cream of coconut (e.g. Coco Lopez, Re'al etc.)
1 oz Single cream/half-and-half
1 oz Milk (whole milk/full 3-4% fat)
1 fresh Banana (preferably overripe)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coconut shell or Collins glass.
  2. Prepare garnish of toasted coconut strips.
  3. BLEND all ingredients with 7oz scoop of crushed ice.
  4. Serve with straws.

Allergens:

Recipe contains the following allergens:

  • Single cream/half-and-half, Milk (whole milk/full 3-4% fat) - Dairy

Review:

Be sure to use a ripe or even over-ripe banana in this tropical style drink.

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History:

Created in 1998 by Tony Abou-Ganim, Las Vegas, USA.

Alcohol content:

  • 1.2 standard drinks
  • 10.29% alc./vol. (10.29° proof)
  • 17 grams of pure alcohol

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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31st October 2021 at 23:09
Too bland but has potential. I’m a classic Mai Tai lover &clairin-sipping gal, but sometimes you want a well-blended frothy cocktail. Goal is banana milkshake with a mild kick. Giffords liqueur is lovely, but in this, cheap 99 Bananas is better option.
I recommend doubling the rum. Do 1.5-2X banana too; best if very ripe and frozen ( for taste and froth). Don’t sub darker chocolate of any kind; not better; trust me. Blend all except ice, then pour over cracked ice. It’ll dilute soon enough.