Garnish:
Toasted coconut strips
How to make:
BLEND all ingredients with 6oz scoop of crushed ice and serve with straws.
1 fl oz | Light gold rum (1-3 year old molasses column) |
3/4 fl oz | Giffard Banane du Brésil liqueur |
3/4 fl oz | Dutch Cacao white crème de cacao |
1 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
1 fl oz | Single cream / half-and-half |
1 fl oz | Milk (whole milk/full 3-4% fat) |
1 fresh | Banana (preferably overripe) |
Read about cocktail measures and measuring.
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
- 10.19% alc./vol. (20.38° proof)
- 16.8 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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