Captain Gone Bananas Recipe

Prepare the fresh banana

Peel the overripe banana and place it in a small bowl. Using a fork or the back of a spoon, mash until very smooth with as few lumps as possible (about 15–30 seconds). If you prefer a very silky texture, press the mash through a fine-mesh sieve into a small cup, discarding any fibrous bits.

Combine ingredients

In a cocktail shaker, add the mashed banana, dark rum, banana liqueur, fresh lime juice, simple syrup, pineapple juice, and heavy cream (or coconut cream). Add the Angostura bitters.

Dry shake (no ice)

Without ice, close the shaker and shake vigorously for 10–15 seconds. The dry shake helps emulsify the banana and cream, creating a creamy, frothy texture.

Wet shake (with ice)

Add 1 cup of ice to the shaker. Shake hard for 12–15 seconds until the outside of the shaker is very cold and the mixture is well chilled and frothy.

Prepare glass

If using toasted coconut flakes, rim the serving glass by wetting the rim with a little lime juice, then dip into the toasted coconut. Fill the glass with 1/2 cup crushed ice (if using) or leave it chilled and empty for a straight-up pour.

Double strain and serve

Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine mesh sieve to remove banana solids. If serving over crushed ice, pour over the ice. For a smoother presentation, serve straight up in a chilled coupe.

Garnish

Float a thin banana wheel on top or skewer a banana slice and a mint sprig. Add a light sprinkle of toasted coconut flakes over the foam for aroma. Serve immediately.

Notes on substitutions and scaling

To make a non-dairy version, use coconut cream instead of heavy cream. For a lighter drink, omit the cream and reduce dark rum to 1.5 oz and add 0.5 oz more pineapple juice. To batch: multiply ingredient quantities by the number of servings and mix in a pitcher; stir well and refrigerate, then shake individual servings with ice before serving for best texture.