food for thought

by michelle

banana daiquiri

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The Daiquiri cocktail may have acquired it’s name from the beach or iron mine of the same name in Santiago de Cuba. The basic recipe for a Daiquiri is similar to the ‘grog’ that British sailors drank from the 1740s onwards. By 1795 the Royal Navy grog ration contained rum, water, ¾ of an ounce of lemon or lime juice, and 2 ounces of sugar. This was also a common drink across the Caribbean. In the US it gained popularity during the 1940s when whiskey and vodka were in short supply and the Pan-American program made Latin America and rum-based drinks fashionable.

The addition of half a banana makes this much sweeter than the original daiquiri and suitable to serve as a dessert. In a blender add 60 ml (2 fl oz) of white rum (mine was 3-year-old Havana Club), ½ a banana, 15 ml (½ fl oz) of lemon juice, 2 tablespoons of simple syrup, and some crushed ice. If, like me, you keep over-ripe bananas in your freezer, then you might not need to add the ice. Blend and pour. Top with a grating of fresh nutmeg.

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Written by michelle picker

April 23, 2017 at 5:53 am

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