Thursday, October 30, 2014

Choconanatini - a chocolate and banana rum cocktail

A while ago, my friends at Blue Chair Bay Rum sent me a recipe for a cocktail that sounded interesting. The more I thought about it, though, the more I wanted to change things.

The cocktail was created for National Peanut Butter Month and included banana rum, coconut rum, vanilla ice cream, and peanut butter.

Okay, so I'm not a huge coconut fan, so that went straight out the window. The more I thought about the vanilla ice cream, the more I thought that I wanted something a little lighter. And maybe not quite as cold. So, I didn't get rid of dairy entirely, but I changed the ice cream to milk.

So that left me with banana rum and peanut butter from the original recipe. Okay, we can agree that peanut butter and banana is a classic. But it's not my classic. It's ... okay ... but ... well ...

How about chocolate?

So I dumped the peanut butter and added chocolate. So much for peanut butter month.

On the other hand, this is a killer cocktail. If you want something richer, sure, go ahead and use vanilla ice cream or heavy cream or half-and-half. But if you don't want to get quite that full, you might want to use milk.


1 tablespoon chocolate syrup
1 ounce Blue Chair Bay banana rum
4 ounces milk

Combine all the ingredients. Stir and serve.

If you want a colder cocktail, you can pour this into a shaker with ice, then shake and serve.

Interested in the original cocktail? 
Here you go:


1 1/2 oz. Blue Chair Bay Banana Rum
1 oz. Blue Chair Bay Coconut Rum
1 cup vanilla ice cream
1 tsp. peanut butter

Blend in a blender and serve in tall glass. Garnish with whipped cream and a cherry.

Blue Chair Bay Rum has provided me with rum in the past; they did not provide it for this post - I just thought it would be fun.