Banane-Colada

by James Stevenson

One of the most famous classic tiki cocktails is the deliciously sweet and refreshing Pina-Colada. I know everyone has had one at some time in their life and we all love them, though some may see them as a treat, only to be consumed when on vacation. I wanted to take this cocktail and mix it up; as I do, so I first went and found some coconut yogurt as I thought it would replace the coconut cream well; and it did. It was already delicious but I wasn’t satisfied that I had changed things enough so I looked at the other flavors in the cocktail and wanted to know how I could keep those flavors while making a completely different drink. Of course Plantation has a pineapple rum that combined the rum and pineapple juice so that was my next move.

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This unfortunately removed the juice component and inevitably the balance that is bought to the cocktail by the citrus, so I used a little lime juice to being it back into balance. The cocktail was now complete and really delicious, but again I wanted to take it to the next level. Things were getting real and I wanted this cocktail to be ridiculous so I found some Monin banana syrup and knew it would be a great fit in this drink keeping with the tropical theme. Once the syrup was added the cocktail went back out of balance and a little sweet for my liking, I always have a bottle of Angostura aromatic bitters on the bar so I grabbed it and added in a few decent drops to cut through the additional syrup. Now my cocktail was extravagant and delicious. WINNING!

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Recipe:

Method:

  1. Combine rum, yogurt, juice and syrup in a cocktail shaker with ice
  2. Shake hard to chill and combine ingredients
  3. Strain into a hurricane or hi-ball glass over crushed ice
  4. Add 3-4 dashes of bitters on top
  5. Garnish & Enjoy

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