Dizzy-Monkey-cocktail On a recent trip upstate, Brown asked his father what kind of drinks he'd like for his birthday dinner. "Something with rum" he answered. Being on a tiki kick, we offered several classics from Beachbum Berry's Potions of the Carribean, but to no avail. "What about a Dizzy Monkey?" the Big Brown asked. "What's in that?" we replied. "I don't know. I just made it up." And so did we. Taking its cue from the piña colada, this frozen concoction turns any backyard or stoop into your own little jungle paradise.

  • 1 ounce Jamaican rum (we used Appelton Estate)
  • 1 ounce white rum
  • 1/2 ounce dry curaçao (you can use Grand Marnier or triple sec too)
  • 1 ounce pineapple juice
  • 1/2 ounce cream of coconut
  • 1/2 banana
  • 3 standard sized ice cubes

Soak the banana in the two rums for at least an hour in the refrigerator before serving.

Once soaked, place all ingredients in a blender; blend until smooth.

Serve in whatever's handy and kick back.

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