Banana Daiquirie, treat yourself...

Rich, smooth, fruity, and packs a real punch. Divine.

Banana Daiquiri

This recipe is from my Christmas in the Caribbean menu which will be published in full shortly. Have a look at the Cake de Ron from August, and look out for more recipes in the series. Of course, a Banana Daiquiri is appropriate at any time of year, so don't restrict yourself to the colder months.

Creamy, delicious and fruity.  The original Daiquiri, invented in Cuba in 1900, consisted only of lime juice, rum and sugar combined with shaved or crushed ice. It must have been very like the original Mojito too, but now the two cocktails are delightfully different. Along the way, some genius decided to add fruit to the blended mixture and the Daiquiri we know and love was born. You can use many fruit flavours, but banana was made in heaven to pair with rum and gives such a lovely creamy texture, it has to be the best.

You can make up a jug full by multiplying the quantities; stir well on serving to mix up the layers as it might separate if left to stand. Although it seems unlikely that any party with interested guests is going to let this jug of wonder stand for any length of time.

It’s a deceptive cocktail. Feeling gentle and fruity, it slips down easily; if you wanted to reduce the alcohol content you could substitute another shot of sugar syrup for the Cointreau.

Makes one Daiquiri

• 1 banana
  
• 50ml white rum
  
• 25ml Cointreau
  
• 25ml banana liqueur
  
• 25ml fresh lime juice
  
• 25ml sugar syrup
  
• A handful of ice cubes

 
Simply blend all the ingredients together until a smooth creamy liquid can be poured out of the blender into your tall frosted glass.