Funky Monkey
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Funky Monkey
Serve in a Coconut shell or Collins glass
| 1 oz | Light gold rum (1-3 year old molasses column) |
| 3⁄4 oz | Giffard Banane du Brésil liqueur |
| 3⁄4 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) |
How to make:
- Select and pre-chill a Coconut shell or Collins glass.
- Prepare garnish of toasted coconut strips.
- BLEND all ingredients with 7oz scoop of crushed ice.
- 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.
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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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.