Rum

Banana Daiquiri

Name: Banana Daiquiri
Yield: 1 servings

Glass: Coupe

Floridita-lineage frozen daiquiri made with banana liqueur, ripe banana, and lime over crushed ice.

rum cuban daiquiri-variant blended frozen banana lime

Ingredients

fresh lime juice (0.75 oz)
ripe banana (0.25)
rich sugar syrup (0.25 oz)
banana liqueur (1 oz)
light gold Cuban-style rum (1.5 oz)
crushed ice (0.75 cup)
banana slice (1)

Attribution is disputed: the El Floridita lineage descends from Constantino Ribalaigua's frozen Daiquiri No. 4 template,¹ but Hawaiian Village's Harry Yee is often credited as the first to actually add banana to the formula in mid-century Waikiki, and a separate 1953 claim places the drink at Mountain Top in St. Thomas with Capt. George Soule.² Modern bars overwhelmingly reach for Giffard Banane du Brésil, a richer, more pot-still-friendly liqueur than the dyed crème de banane of older specs, and most build the drink with a quarter of a real banana for body the liqueur alone can't carry.³

Brand recommendations. Best: Bacardi 8 or Plantation 5-Year Barbados for the light gold Cuban-style rum, Giffard Banane du Brésil (modern canonical) for the banana liqueur, homemade rich (2:1) demerara syrup. Economical: Bacardi Reserva Ocho or Don Q Añejo for the rum, Marie Brizard or Bols crème de banane, standard simple syrup made rich. Use Giffard Banane du Brésil or crème de banane for the banana liqueur.

Instructions

In a blender combine fresh lime juice, ripe banana (peeled), rich sugar syrup, banana liqueur, light gold Cuban-style rum, and crushed ice.
Blend on high for until smooth and frosty.
Pour into a chilled coupe.
Garnish with a banana slice or a dried banana chip.

Sources

Curtis, And a Bottle of Rum (2006), Daiquiri chapter, documents Constantino Ribalaigua Vert's frozen Daiquiri No. 4 template at El Floridita as the structural ancestor of the frozen-fruit daiquiri family. ↩
"Banana Daiquiri." Difford's Guide. https://www.diffordsguide.com/cocktails/recipe/162/banana-daiquiri (accessed 2026-05-03), credits Harry Yee at the Hawaiian Village Hotel, Waikiki, as "the first to add banana to a Daiquiri." ↩
Difford's Guide entry above, the source for this file's measurement bill including Giffard Banane du Brésil and the quarter-banana addition for body. ↩