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Banana Daquiri

Papago dark Rum

Complicated, but so worth it!


For the banana Simple Syrup:

  • 2 medium bananas, peeled & sliced
  • 1 cup sugar
  • 1 cup water

For the Daquiri:

  • 6 oz Papago dark Rum
  • 3 oz fresh orange juice
  • 3oz banana Simple Syrup
  • 2 oz lime juice
  • 2 medium bananas
  • 2 oz Cointreau (orange flavored liquor)
  • 2 cups ice


To make the banana Simple Syrup:

Heat the water until boiling, reduce heat to low. Add banana slices & sugar; mix until the sugar dissolves while mashing the bananas a little.

Remove from heat & let cool to room temperature. Strain into a storage container, mashing the pulp to get as much liquid as possible -but avoding getting fine material that'll make the syrup cloudy.

Stores in the refrigerator for about a week.

To make the Daquiris:

Add the rum, orange juice, Banana Simple Syrup, lime juice, peeled bananas, Cointreau, and ice to a blender. Blend thoroughly until smooth.

Pour into two 16 oz glasses. Garnish with a couple slices of banana.

Papago Dark Rum

Dark Rum

Adventurous Stills' Papago Dark Rum starts from Select Caribbean Molasses, backsweetened with dark brown sugar, and finished in American White Oak casks.

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