- 2 ounces aged rum
- 1 ounce fresh lime juice
- 1 ounce Demerara syrup (or any type of simple syrup)
- 1/2 ounce crème de banane liqueur
- 1/2 ripe banana, peeled
- Dried banana chip, for garnish (optional)
Combine all the ingredients in a blender cup. Blend at high speed for 10 seconds. Add 1/2 cup of ice (preferably crushed) and blend at high speed again for 10 seconds. Pour into a cocktail glass. Garnish with a dried banana chip, if desired.
Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.
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