Perfect Disco Banana at Home

Finally cracked it. After numerous attempts at making the beloved Disco Banana at home, I finally made one that compares at least a tiny bit to the cocktail made fresh at Zombie Village or The Kon-Tiki Room.

The secret?

I got a tip from the drink’s creator Jeanie Grant to freeze the crushed ice, and use more than you’d typically use due to the higher proof rum. And sure enough, the crushed ice that was left in the freezer was certainly dryer than ice directly from the ice crusher.

Disco Banana by Jeanie Grant
⅓ Banana
¾ oz Lime Juice
¾ oz Cinnamon Syrup
¼ oz Demerara Syrup
¼ oz Creme de Banana
¾ oz Unaged Agricole Rhum
¾ oz Unaged Jamaican Overproof Rum
Blend with ice
Garnish with grated cinnamon and a banana chip

Frozen Disco Banana

Quick stop the other night at The Kon-Tiki Room at Palmetto to get a shot of the Disco Banana for a project I’m working on. I love this cocktail that was developed by Jeanie Grant back in her Pagan Idol days. It’s on the menu at Zombie Village where it is blended fresh and served in a coupe.

At the Kon-Tiki Room, the Disco Banana is a frozen drink from their slushy machine. Suuuuper cold! Still quite nice and just the right amount of banana flavor. The Pearl Diver glass is interesting and means that this is actually a pretty large serving.

We continue to be impressed with the service at the Kon-Tiki Room; the bartender was enthusiastic about doing something off menu for one of the people in our party. Vaccination checks and entry couldn’t be easier and a nice crowd for a Thursday even without a show across the street at the Fox Theater.

Aloha Friday with Disco Banana

Disco Banana