Dirty Banana Cocktail
Daylight savings time is here — that means cool weather, cozy blankets, firepits, and... dirty banana cocktails! Don’t hibernate in a drawer like these lazy bananas. Enjoy some tropical banana deliciousness and brighten your mood (and possibly remind you to clean your drawers).
For many years, Francois and I would spend our holidays in Jamaica. In the beginning, we would stay a week. The next trip was 10 days. Ten years later, our trips became three weeks at a time twice a year.
On the beach in Negril, we would enjoy the sun and the gorgeous beach that stretched for 7 miles. Each day we feasted on local Jamaican cuisines such as ackee callaloo patties (ackee is a tropical fruit from the same family as the lychee, and callaloo is a local leaf-based veggie dish), banana bread, strawberry papayas, and fresh-squeezed orange juice. Oh, and these dirty banana cocktails! Irie. Everything will be fine.
In a high-speed blender, add the dirty banana ingredients. Blend on high speed until smooth. Pour into 2 glasses. Dust with some freshly grated nutmeg.
- 1 large banana, cut into chunks and frozen
- 3 oz Rhum Barbancourt,
- aged Haitian rum
- 1 oz Tia Maria
- 1 cup of ice
- 2 tbsp agave nectar
- ½ cup of coconut milk
- freshly grated nutmeg