banana hammock margarita
To quell those cravings for a pool dip and a cold drink.
Ingredients
- 2 oz tequila
- 1 1/2 oz banana syrup (recipe below)
- 1/2 oz Cointreau (orange liqueur)
- 1/2 oz lime juice
- coconut sparkling water, to top
- umbrella cocktail picks, for garnish (optional)
banana syrup
- 1/3 cup sugar
- 1 ripe banana, sliced
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan, combine the sugar, banana, and 2/3 cup of water. Bring to a simmer and heat for 10-12 minutes, stirring and mashing the banana occasionally. Move the pan off the heat and stir in the vanilla. Strain the solids from the syrup, squeezing the balls off the banana to get as much liquid out as possible. Leftover syrup will keep in the fridge for up to a week.
- For the rim, add 1 tablespoon coarse sugar onto a shallow plate. Brush the rim of your cocktail glass with honey, then dip and swirl in the sugar to coat. Add ice to the glass.
- In a shaker, combine the tequila, banana syrup, Cointreau, and lime juice. Fill with ice and shake until cold. Pour into your prepared cocktail glass. Top with a few splashes of coconut sparkling water.