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Thick icy yellow drink in a deep-bowled glass. A lime wheel sits between two umbrellas, one yellow and one blue. A yellow bendy straw rises from out of the drink in front of the lime, who appears to be lounging.
A light blue tropical drink cartoon with a straw and a citrus wheel

The banana daiquiri in frozen form is similar to a normal banana daiquiri, except it feels more similar to the experience of eating the banana itself. Comparatively, the frozen daiquiri since it incorporates more of the banana is sweeter, thicker, and more banana-forward. The dark rum is still prevalent, as well as the tartness of the lime but everything is supported by that banana flesh base.


I love the idea of sipping on one of these at the beach. Even though I sipped it out of a straw, this would go down very quickly despite the increased density. Now, if you find yourself on the beach with a working blender, that's enough of an achievement to warrant a this cocktail.


Of note here is that I made this blended drink the same way that my Dearest uses bananas for her banana bread. Freeze the bananas first, and let them thaw just enough to process em. A frozen banana gets very ripe, very quickly, and we've found that mushy bananas give a lot more flavor than their shelf-sitting counterparts. I had made a normal (unfrozen) banana daiquiri before this one with an un-frozen banana, and I'm curious to see what it would've been like to make banana puree for it with the riper, frozen banana.

Frozen Banana Daiquiri

Frozen Banana Daiquiri

  • 1 oz (30 ml) Jamaican Rum (Myers, Plantation recommended)
  • 1 oz (30 ml) White Rum (didn't have white so I used Gosling's Black Seal, Plantation 3 Star recommended)
  • 1 oz (30 ml) Banana Liqueur (99 Bananas, Giffard Banane du Brésil recommended)
  • 1/2 oz (15 ml) Demerara Syrup (1:1)
  • 1/2 oz (15 ml) Lime Juice
  • 1 Banana (frozen, preferably)
  • 1 1/2 cups crushed ice

Method: Blend

Garnish: Lime Wheel and Cocktail Umbrellas

Credits: https://punchdrink.com/recipes/banana-daiquiri/

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