Before moving to the PNW I lived in Florida for 10 years. I lived in a popular tourist locale, just minutes away from the most beautiful beaches on the Gulf of Mexico. I was a bartender that whole time. So I’ve made and drank my fair share of daiquiri’s. In all that time most of those drinks were made with the boxed/bottled daiquiri mix. They’re good, but nothing beats a drink (or anything really) made with real, fresh ingredients. Enter, this Banana Daiquiri.
We’ve been having quite a chilly summer this year. There have only been a handful of days so far that were hot enough to swim or go to the lake or any of those typical summer activities. But I wasn’t going to let that stop me from enjoying a frosty blended drink on the 4th of July. I was craving a banana daiquiri, weird craving I know. So I whipped this up, made a few different versions and settled on this recipe and it is GOOD.
These go down so smooth, to the point it may be a little dangerous. So drink with caution! Or leave the alcohol out, my kids love the mock-tail version of this drink.
Any white rum will work. I like to use a rum from a local distillery. It supports a local, small business and cuts down on the carbon emissions and waste it takes to ship ‘name brands’ long distance. Double win!
Craving a different flavor?? Check out this Watermelon Smoothie I posted last summer! I was pregnant when I wrote this recipe so its alcohol free but add a couple ounces of rum and you’re set for pool side watermelon daiquiri indulgences!
Cheers!
If you make this recipe snap a photo and tag me or use #mealsbythemountain I love seeing what you come up with!
Banana Daiquiri
Ingredients
- 2 ยฝ Ounces White Rum
- 2 Ounces Oat Milk
- 1 Tbsp Agave
- 2 Tbsp Fresh Lime Juice
- 2 Bananas
- 3 Cups Ice cubes
Instructions
- Add ingredients to a blender liquid first, ice last
- Process until smooth
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