Christy Rost
celebrating home and family

Banana Colada

| Christy Rost
  • 3 ounces banana nectar
  • 3 ounces cream of coconut
  • 2 ounces Appleton Estate® Jamaica Rum
  • 1 1/2 ounces pineapple juice
  • 1 cup ice cubes

Combine the banana nectar, cream of coconut, rum, and pineapple juice in a blender. Add the ice cubes and process the mixture until it is smooth and all of the ice has been crushed. Pour the mixture into margarita or tulip-shaped glasses and garnish them with chunks of fresh pineapple and banana threaded onto wooden skewers.

Recipe makes 2 cocktails.

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