Banana Daiquiri

San Francisco is having one of its infrequent hot spells. It’s actually the whole area, and during our warm season besides, but we’re least used to it here. Forget about saving that banana for breakfast—it’s time for a frozen tropical drink.

The Banana Daiquiri in Beachbum Berry Remixed, created by Mariano Licudine of the Mai-Kai restaurant in 1971, looked a little light on the spirits for the loungers here so I added a little Charbay vanilla rum. And a batch of Jamaica rum-flavored syrup happened to be handy, so that went in too.



Banana Daiquiri

• 1/2 oz lime juice
• 1/2 oz simple syrup (rum flavored syrup)
• 1 1/2 oz gold Puerto Rican rum (subbed Flor de Caña 5 year)
• (1/2 oz Charbay vanilla rum)
• Half a ripe banana, cut into thin slices
• 4 oz crushed ice

Pour everything into a blender. Blend at high speed for at least 30 seconds until smooth. Pour unstrained into a cocktail glass.
SOURCE: ADAPTED FROM A RECIPE BY MARIANO LICUDINE, BEACHBUM BERRY REMIXED, JEFF BERRY

This has no crème de banane, just banana, so it’s subtle and not candied. There’s a delicate interplay between the fruit and the rum. That said, a whole blender of it could lead to trouble in short order.