BANANA COCKTAIL RECIPES

Tropical Banana Daiquiri

• Ingredients:

  • 2 oz Bajan Artisanal banana liqueur

  • 1 oz white rum

  • 1 oz lime juice

  • 0.5 oz simple syrup

  • Banana slice for garnish

• Instructions:

  1. In a shaker, combine banana liqueur, white rum, lime juice, and simple syrup with ice.

  2. Shake well and strain into a chilled coupe glass.

  3. Garnish with a banana slice.

 

Banana Old Fashioned

• Ingredients:

  • 2 oz bourbon

  • 1 oz Bajan Artisanal banana liqueur

  • 2 dashes Angostura bitters

  • 1 dash bitters (optional)

  • Orange twist and cherry for garnish

• Instructions:

  1. In a mixing glass with ice, combine bourbon, banana liqueur, and bitters.

  2. Stir until well chilled.

  3. Strain into an old-fashioned glass over a large ice cube.

  4. Garnish with an orange twist and a cherry.
      

Banana Colada

• Ingredients:

  • 2 oz Bajan Artisanal banana liqueur

  • 1 oz coconut rum

  • 2 oz pineapple juice

  • 1 oz coconut cream

  • Crushed ice

  • Pineapple slice and cherry for garnish

• Instructions:

  1. Blend banana liqueur, coconut rum, pineapple juice, and coconut cream with crushed ice until smooth.

  2. Pour into a tall glass.

  3. Garnish with a pineapple slice and cherry.

 

Banana Espresso Martini

• Ingredients:

  • 2 oz Bajan Artisanal banana liqueur

  • 1 oz vodka

  • 1 oz fresh espresso

  • 0.5 oz coffee liqueur

  • Coffee beans for garnish

• Instructions:

  1. Combine banana liqueur, vodka, espresso, and coffee liqueur in a shaker with ice.

  2. Shake vigorously until chilled.

  3. Strain into a chilled martini glass.

  4. Garnish with coffee beans.

 

Banana Mojito

• Ingredients:

  • 2 oz Bajan Artisanal banana liqueur

  • 1 oz white rum

  • 1 oz lime juice

  • 1 tsp sugar

  • 8-10 fresh mint leaves

  • Club soda

  • Mint sprig and lime wedge for garnish

• Instructions:

  1. Muddle mint leaves and sugar with lime juice in a glass.

  2. Add banana liqueur, white rum, and ice.

  3. Stir and top with club soda.

  4. Garnish with a mint sprig and lime wedge.