Tiki Cocktail Banana Daiquiri Take No. 653

Drink: Banana Daiquiri Take No. 653

Photo by Rey Lopez

Photo by Rey Lopez

Find it at: Archipelago, 1201 U St. NW, Washington, DC, 202-627-0794, archipelagobardc.com

What is it? This old-school tiki cocktail has been on the menu at Archipelago since day one, and it’s easily a top favorite among the DC tiki-obsessed.

How to garnish: The drink is most recognizable for its garnish: A banana dolphin or octopus rests casually on the rim. Either garnish is easy to make and sure to wow guests.

How to make:

  • 1 ounce Cana Brava rum
  • 1 ounce El Dorado 8 Year rum
  • ½ ounce Giffard Banane du Brésil
  • ½ ounce fresh lime juice
  • ½ ounce simple syrup (Archipelago uses Demerara Simple Syrup)
  • Half of a ripe banana
  • Crushed ice
  • 2–3 dashes Bittercube Blackstrap Bitters

Add all the ingredients to a blender, except the blackstrap bitters, then add 1 cup of crushed ice. Blend until mixed thoroughly to your liking. Pour the mix into a tiki mug. Finish with 2 to 3 dashes of blackstrap bitters. Garnish with a banana octopus or dolphin.

To make the banana octopus:

  • 1 ripe banana, in peel
  • 2 cloves

Cut off the bottom third of a banana. Then, cut 1-inch strips, or legs, into the rind and core out the inside of the banana. Insert 2 cloves as eyes for the octopus and place on top of your drink.

To make the banana dolphin:

  • 1 ripe banana, in peel
  • 2 cloves
  • 1 maraschino cherry
  • 1 pineapple leaf

Cut off the top ⅔ of a banana and leave the stem on. Split the stem in half to make the dolphin’s mouth. Add 1 maraschino cherry to the mouth. Insert 2 cloves as eyes. Finally, cut a small slit halfway down the dolphin’s back and insert a pineapple leaf as the fin.