“If you don’t know what to do with a fruit, think of a cocktail”. Henceforward this will be my motto. After the successful Passionfruit Daiquiri and then the fabulous Kiwi with Rum I decided to follow this idea with slightly overripe bananas. They might of course be used in breads, cakes or pancakes, but I wanted something lighter and, moreover, it was Friday night and… cocktail time!
I decided to start with rum, which somehow seemed obvious. Then I added some lime juice to give it a bit of tanginess, mixed everything, tasted and… realised I have already had this cocktail! In fact, banana and rum used to be my favourite cocktail in my favourite bar, but it was many years ago. I still remember it wasn’t on the cocktails list and when I got bored with gin and tonic I asked the bartender to mix rum with banana juice. The result was stunning and I used to have this cocktail every single time I came. Then, the owner stopped buying banana juice, the bar’s atmosphere changed, I stopped going there and completely forgot about the cocktail because no other bar had this juice. Now that I was reminded how good it tastes, especially when made with freshly mixed fruit, I think this will be my favourite way to use up leftover bananas.
TIP: If you make this cocktail with bottled banana juice, the colour will be much more attractive and the texture “juicier”. Bananas mixed with water give a thick, smoothie-like, not very attractive looking liquid, but the taste and aroma are unique.
Special equipment: small, baby-food mixers are very useful with fresh fruit cocktails (especially when making one or two servings)
Preparation: 5 minutes
Ingredients (serves one):
1 big peeled banana
juice from 1/3 lime
50 ml rum
50 ml cold water
In a blender (or a baby food mixer) mix everything apart from the ice.
Pour into a tall glass.
Top up with ice.