Funky Monkey
Ingredients
- 1 oz Light gold rum
- 3⁄4 oz Giffard Banane du Brésil liqueur
- 3⁄4 oz White crème de cacao liqueur
- 1 oz Cream of coconut
- 1 oz Whipping cream
- 1 oz Milk
- 1 fresh Banana
Method
Glassware:
Serve in a Coconut shell or Collins glass
Prepare:
- Select and pre-chill a COCONUT SHELL OR COLLINS GLASS.
- Prepare garnish of toasted coconut strips.
Method:
- BLEND all ingredients with 7oz scoop of crushed ice.
- Serve with straws.
Garnish:
- Garnish with coconut strips.
Allergens:
Recipe contains the following allergens:
History:
Created in 1998 by Tony Abou-Ganim in Las Vegas, USA.
Review:
Be sure to use a ripe or even over-ripe banana in this tropical style drink.
