Flashback to a little over three years ago, on the beach in Antigua. Newlyweds at an all-inclusive resort with summery dresses and shorts, sunscreen…and my manly new husband lounging on the sand with a fruity pink beverage.
Oh yes, Fritz’s drink of choice during those glorious ten days was the banana sip sop–coconut and banana blended with rum and grenadine (and topped with a cherry that I would invariably snatch as soon as he sat down).
I mean, it was pretty gosh darn good. But it was also fun to tease him amongst all the beer and whiskey drinking men striding arrogantly along the beach trying to impress the ladies with their ability to drink hard liquor, straight up.
But you know what? That’s why I love my man. He’s not afraid to profess his love for the palest pink of frozen cocktails.
I thought I’d surprise him by trying to reenact that same drink today–and strangely enough, I had all the ingredients on hand.
Banana Sip Sop (serves two)
- 2 frozen ripe bananas (I broke into my green monster stash, but unfrozen bananas would be fine too–just add a bit more ice as needed)
- 1/2 C light coconut milk
- 1 oz grenadine
- 2 oz dark rum
- ice (I used 5 or 6 big cubes)
Blend everything together and serve up! If you need to add a little more liquid (I didn’t, but my blender is quite efficient) either add more coconut milk or substantiate with a little regular milk if you want fewer calories.
Or you could always add more rum, obviously.
I was really impressed at how much these drinks tasted exactly how I remembered, sans cherry on top. Of course, it has been three years, but still.
All we were missing is the ocean, the hot sun, those stress-free days before dental school, the huge breakfast buffet stuffed with ripe pineapples and coconut, sunset walks on the beach, and reading in the sand while locals try to sell us weed.
Okay, I don’t really miss that last part. But it did add to the authenticity of the whole experience.
Ah, Antigua. We’ll be back sometime soon.
We’ll just have a few more of these in the meantime.