For the cocktail:
4 ounces aged rum (I used Tesouro, a local favorite of mine)
1/2 of a ripe banana, sliced
2 ounces pineapple, chopped into chunks
2 ounces full-fat coconut milk
1 ounce freshly squeezed lime juice
1 ounce dry orange curaçao (I used Pierre Ferrand)
3 cups ice, preferably crushed
Sliced pineapple, for garnish
Orchid flowers, for garnish (optional, of course)
For the cocktail: In a blender, combine the rum, banana, pineapple, coconut milk, lime juice, and dry orange curaçao. Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency. Pour the cocktail into chilled glasses. Garnish with sliced pineapple or orchid flowers.
Recipe Notes
- If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
- Take the time to pre-chill your spirits and fruits, so that the ice remains cold and doesn't quickly dilute the drink, when you make it.
- Want to take this drink to the next level? Drizzle a little dark rum or even a Pedro Jimenez Sherry over the finished cocktail. Of course, it's a little extra boozy, but the flavors run deep.
- Want an even lighter version? Swap the rich, full-fat coconut milk for light coconut milk or even coconut water. Both will change the richness of the cocktail, but you'll still get that tropical flavor.