The Rum Daiquiri is a nearly perfect cocktail. Simple, elegant, and refreshing, the original Daiquiri is said to have been invented in Cuba in 1898. The Banana Daiquiri however, was first concocted over 50 years ago in St. Thomas at the Mountaintop Bar in the U.S. Virgin Islands. A fellow by the name of Conrad Graves is purported to have been the first to add the island’s famous bananas to a frozen daiquiri, and the rest is 'hishtory'.
The Banana Daquiri made with fresh banana, rum, banana liqueur and lots of ice
The original recipe also works well lots of other fresh fruit, such as kiwi, strawberries, cantaloupe, peaches, pineapple, mango, papaya, passionfruit, or create your own fresh fruit blend like pineapple-kiwi or strawberry-banana. Best thing is, you can make a Daiquiri in mere minutes with the most basic of bar ingredients, and with the first sip be transported to the warm, white-sand beaches of the Caribbean. Simply start with the original recipe of white rum shaken with lime juice and a pinch of sugar, and modify it by adding the equivalent measure of puréed fresh fruit and 2 oz of related fruit liqueur. Garnish with a lovely piece of fresh fruit, a sprig of fragrant mint and enjoy one of my favourite classic summer cocktails.
The original 1950's Mountain Top Sunken Bar, home of the Banana Daiquiri
Frozen Banana Daiquiri
6 oz dark rum
1 tbsp sugar, optional
1/2 lime, juiced
2 oz Crème de Banana liqueur
2 oz water
2 very ripe bananas, peeled
fresh mint, for garnish
Pour the rum, sugar, lime juice, banana liqueur, water, bananas, and plenty of ice into an electric blender, then purée for about 15 seconds until smooth. Adjust to taste, with a little more rum, Crème de Banana liqueur or ice, if desired. Pour into two tall chilled glasses and garnish with a sprig of mint.