| 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 | Giffard White Crème de Cacao Liqueur |
| 1 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 1 fl oz | Whipping cream |
| 1 fl oz | Milk (whole milk/full 3-4% fat) |
| 1 fresh | Banana (preferably overripe) |
Serve in a Coconut shell or Collins glass
Recipe contains the following allergens:
Be sure to use a ripe or even over-ripe banana in this tropical style drink.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Comments & Discussion
Might be more of a chunky monkey if you have too many🐒😉
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.
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