Coconana (Dark Rum with Bananas)

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Gary and Mardee Haidin Regan love both piña coladas and banana daiquiris, so we combined the two. Dark rum is best, but light rum will suffice. Cocktail Party Recipes

Yield:
1 16-ounce drink
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Ingredients

  • 2 ripe bananas (coarsely chopped)

  • 3 ounces dark rum

  • ¼ cup canned coconut cream

  • 2 dashes Angostura bitters

Directions

  1. Combine the ingredients in a blender and 3whir on high speed until the mixture is thoroughly pureed.

  2. With the blender running, slowly add more ice cubes, no more than three at a time. Listen carefully to the sound of the machine. When the machine resumes its normal pitch rather than sounding gravelly, look at the drink. You will notice a vortex in the center of the mixture. Keep adding ice until the vortex disappears and the mixture looks smooth.

  3. Turn off the blender and stir the mixture with a long spoon or a chopstick. Replace the lid and turn on the blender. The vortex will reappear. Keep adding ice cubes, two or three at a time, until it disappears.

Originally appeared: August 1996

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