Spiced Banana Daquiri Cocktail (Not Frozen)
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*.
If you haven’t made flavored simple syrups, they’re so easy! For this one you’ll use equal parts demerara (a.k.a. raw) sugar and water (I usually do 1/2 cup of each). Dissolve the sugar in a small saucepan and bring to just under a boil.
Turn heat to a simmer and add two cinnamon sticks, cooking for a few minutes. Then remove from heat and let the cinnamon sticks steep for another 10 minutes before removing.
Making this take on a classic daquiri is super easy! All you have to do is fill a shaker halfway with ice. Then pour the ingredients into the shaker and shake for 15-20 seconds.
And that’s it! Strain the drink into a coupe glass and add a garnish if you’d like.
This cinnamon banana daquiri is the easy tropical-feeling cocktail you didn’t know you needed to get you through the dregs of winter and into spring!
Other spiced cocktails you’ll love:
- “Mayan Sour” (Spiced Banana Whiskey Sour)
- Cinnamon Cranberry Whiskey Sour (With or Without Egg White)
- Pineapple Upside-Down Cake Cocktail
- Grapefruit Cardamom Gin Cocktail
- A Juicy, Kicky Strawberry Black Pepper Gin Cocktail
- “Trouble In Paradise”: Spiced Peach Bourbon Cocktail
- Spiced Pear Bourbon Cocktail
- A Different Take on Poinsettia Punch (Berry, Lemon, Spice, & Gin)
I’ve adapted this from a recipe I saw on @diplomaticorum’s IG, via @itscocktailhour_
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Spiced Banana Dacquiri Cocktail (Classic, Not Frozen)
This spiced banana dacquiri is based on the classic rum dacquiri cocktail (shaken, not frozen)...the spiced syrup & banana liqueur really elevates it and turns it into something special! A delicious and easy tropical-feeling cocktail to brighten winter, or for any time of year.
Ingredients
- 2 ounces of really good rum (I used Diplomatico Planas)
- 3/4 ounce of banana liqueur (good quality, I used Tempus Fugit)
- 3/4 ounce of fresh lime juice
- 1/2 ounce of cinnamon demerara simple syrup (see notes)
- Optional garnishes like lime wheel, dehydrated lime, etc.
Instructions
- Fill a shaker halfway with ice.
- Pour the ingredients into the shaker and shake for 15-20 seconds.
- Strain into a coupe glass and garnish if desired.
Notes
- You can make an easy cinnamon simple syrup by using a 1:1 demerara (a.k.a. raw) sugar to water ratio. Dissolve the sugar and bring to just under a boil. Turn heat to a simmer and add two cinnamon sticks, cooking for a few minutes. Then remove from heat and let the cinnamon sticks steep for another 10 minutes before removing. Keep in the fridge for up to 2 weeks.
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