Funky Monkey Cocktail Recipe
Daily Value: 16%
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||32µg||8%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Mount Gay Eclipse comes from beautiful Barbados, and is produced by the oldest rum distillery in the world. I consider this a complex rum, its distinct layers enhanced through oak aging — vanilla, cocoa, and caramel as well as fruity notes of prune, mango, and banana that bestow a tropical character. By adding a few flavor companions — banana, crème de bananes, and dark crème de cacao — you can uncover a unique alternative to the Piña Colada.
Adapted from "The Modern Mixologist" by Tony Abou-Ganim with Mary Elizabeth Faulkner.
- 1 ounce Mount Gay Eclipse rum
- ¾ ounce Bols Crème de Bananes
- ¾ ounce Bols Crème de Cacao Brown
- 3 ounces coconut milk, preferably homemade
- 1 small ripe banana
- 2 cups ice, cracked
- Coconut shell, for serving (optional)
- Toasted coconut, for garnish
In a blender can, add rum, crème de bananes, crème de cacao, coconut milk, and banana. (Reminder: Always add the liquid ingredients to your blender first.)
Add cracked ice and blend until creamy. Pour into an empty coconut shell or a goblet and garnish with toasted coconut. Serve with a straw.
Makes 1 cocktail
Hint: If you use the really ripe bananas nobody wants, you will get the best flavor.Servings: 1