I originally meant to share this spiced banana daquiri with you as late summer was plummeting into a chilly fall, but got distracted and didn’t get around to tweaking it. Now it’s bringing just a touch of tropical vibe to the (hopefully) tail-end of winter.
And it’s my first rum-based cocktail!
I made the original version of this recipe late last summer, and it was good-not-great. It took me a while to figure out what it needed, and the cinnamon demerara syrup was really the gamechanger. That little bit of warm spice paired with the tropical banana is…*CHEF’S KISS*.