Name: Banana Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Light gold rum 1-3yo; 30 ml Banana liqueur; 10 ml Lime juice; 5 ml Sugar syrup (2:1); 1&frasl;4 fresh Banana; 1&frasl;4 barspoon Xanthan gum (E415)

Banana Daiquiri
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Glass:

Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Light gold rum (1-3 year old molasses column)
1 oz	Giffard Banane du Brésil liqueur
¹⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₄ fresh	Banana (preferably overripe)
¹⁄₄ barspoon	Xanthan gum (E415) optional

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of dried banana chip or fresh banana slice.

How to make:

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

Garnish:

Garnish with dried banana chip or fresh banana slice on the rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Good banana flavour without being overly sweet. Indeed, it's more sophisticated than the uninitiated may expect.

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Variant:

Add a dash of maraschino liqueur.
Banana Daiquiri (shaken)
Nuclear Banana Daiquiri

History:

Legendary Tiki bartender Harry K. Yee is credited with being the first to add banana to a Daiquiri at Henry Kaiser's Hawaiian Village Hotel in Waikiki, Oahu, Hawaii.

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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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Gabriel

13th September at 12:14

Does the guy in the video starts the cocktail with a spoon of sugar?

Simon Difford

13th September at 14:48

Yes. He is Alejandro Bolivar, head bartender at the legendary El Floridita in Havana, Cuba. Video shot in my last home bar, the Cabinet Room, when he was visiting London.