Frozen Banana Daiquiri cocktail recipe

The Daiquiri is one of the world’s oldest and most-loved cocktails. Tracing its roots all the way back to late 19th-century Cuba, its ingenious blend of white rum and fresh lime has become the flavour of the Caribbean. Fast forward to today, and most punters will be all too familiar with the countless variations that have sprung from those foundations. One example – and the reason you’re reading this – is the Frozen Banana Daiquiri.

The Frozen Banana Daiquiri made its debut at the iconic (“world famous”, according to their website) St. Thomas Mountain Top Bar in the US Virgin Islands. It was the 1970s and kitschy cocktails were the flavour of the day. Bartenders were going bananas for blenders, and taking garnishes to – some might say, but not us – garish new heights. With that in mind, the Frozen Banana Daquiri was fated to exist.

The marriage of rum (white and dark) and fresh lime juice make it a Daiquiri. Santisima Trinidad is our pick. The addition of maple syrup, banana liqueur (we use Marie Brizard), crushed ice and a quick blitz make it a Frozen Banana Daiquiri. Garnish it with something called a ‘banana dolphin’ (more on that later), and you’ve got yourself one cracking, kitschy, Caribbean cocktail.

The best way to enjoy this drink is in corduroy flares, but the proper garnish helps, too. If you’ve never heard of a banana dolphin, here’s how to make one.

Grab yourself a ripe banana and chop it in half (save the top end for your morning smoothie). Make a small, horizontal slice through the stem (this is the mouth!). Wedge a cherry into the cut, and bust out a black texta and give it some eyes. 

Now you know how to make a banana dolphin. Is it kitsch? Absolutely – that’s the point!