Funky Monkey
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Coconut shell or Collins glass
- Ice: Crushed ice
- Garnish: Toasted coconut strips
- ABV: 11%
Ingredients
- Havana Club 3 Year Old rum — 1 oz (30 ml)
- Giffard Banane du Brésil liqueur — ¾ oz (22.5 ml)
- Dutch Cacao white crème de cacao — ¾ oz (22.5 ml)
- Cream of coconut (e.g. Coco Lopez, Re'al etc.) — 1 oz (30 ml)
- Single cream / half-and-half — 1 oz (30 ml)
- Milk (semi-skimmed/2% fat) — 1 oz (30 ml)
- Banana (fresh) — 1 fresh
How to make it
- BLEND all ingredients with 6oz scoop of crushed ice.
- Serve with straws.
A tropical cocktail with banana and coconut.
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Rum · Blend · A-Z: F · Catalog