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Amarula Plant Based Banana Daiquiri
Amarula Plant Based Cream Liqueur is made with a luxurious combination of coconut blended with the brand's distinctive spirit made from the Marula fruit. The exotic flavours of the liqueur are enhanced with the addition of other tropical ingredients like banana, lime, rum, and a decadent toasted coconut syrup.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Ingredients
- 1½ oz white rum
- ¾ oz Amarula Plant Based Cream Liqueur
- ½ oz banana liqueur
- ⅓ oz toasted coconut syrup
- ¾ oz lime juice
- ½ frozen banana
- 1 cup pebbled ice
Toasted Coconut Syrup
- ½ cup unsweetened coconut flakes
- 1 cup coconut water
- 1 cup granulated sugar
Banana Dolphin Garnish
- 1 ripe banana
- 1 maraschino cherry
Instructions
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Blend all ingredients, excluding ice, until smooth.
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Add ice and blend briefly.
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Pour into a hurricane glass and garnish with a banana dolphin and cocktail umbrella.
Toasted Coconut Syrup
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Toast unsweetened coconut flakes in a dry saucepan over medium-low heat until fragrant and light golden brown.
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To the saucepan, add coconut water and sugar. Simmer over medium heat for 5-10 minutes until fully combined.
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Let cool, then strain and discard solids. Keep in the refrigerator for up to 2 weeks.
Banana Dolphin Garnish
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Cut the banana in half.
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Using the half with the stalk, cut through the stalk horizontally as if it were a dolphin's smiling snout.
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Keep the "mouth" open with a maraschino cherry. Draw on a blowhole and eyes, as desired.
Recipe Notes
Toasted Coconut Syrup adapted from Mustipher, Shannon. Tiki: Modern Tropical Cocktails. New York: Rizzoli, 2019.