Banana Colada

Christy Rost


3ounces banana nectar
3ounces cream of coconut
2ounces Appleton Estate® Jamaica Rum
1 ½ounces pineapple juice
1cup 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.

Category: Beverages