Who needs a night out when you can be your own bartender and make a fruity drink all on your own? I decided to experiment a little and craft a recipe for a frozen banana margarita—because it was one of the only ripe fruits I had available. But my resourcefulness is your gain, because the final result was actually a delicious spiked smoothie that all 21-year-olds should try for themselves.
- One ripe banana
- Ice cubes
- One tablespoon sugar
- Half a lemon, squeezed for juice
- Frozen fruit (mango/strawberry)
- 50ml tequila
I started by blending my banana with a few cubes of ice, a tablespoon of sugar and my lemon juice (about three tablespoons). I figured the sugar would help balance out the acidity of the lemon, especially since a banana isn’t a particularly sweet fruit. It would be more cohesive to use a sugar syrup, but like I said, college level cooking skills here. I used a room temperature banana, but for an extra cold drink (and more foresight on your part) you can use a frozen banana instead.
After that became a soft and smooth consistency, I added in one shot of Jose Cuervo tequila and a few pieces of frozen fruit for added flavor, though if you just want banana that’s fine, too. I threw in a few more pieces of ice to keep the drink cold and create that blended smoothie texture.
I blended that all together and poured it in a tall glass with a pink straw (because duh). For added cuteness and presentation value, you can add a lime wedge or a sugar rim.
I really appreciated my makeshift margarita, because it was sweeter and less icy than a traditional limeade margarita. It was more like a spiked smoothie with a thick texture. The recipe really goes to show that you can make a delicious cocktail no matter what’s in your fridge and what fruit is on hand. Bottoms up!
Photos courtesy of Lindsay Weinberg and Pexels