The first time I ever went on a cruise was also the last time. Being buffeted between narrow hallways, feeling ocean waves in a bed that wasn’t a waterbed and getting daily migraines guaranteed cruising was simply not for me.
I couldn’t wait to get to each port of call just to leave the boat and step on dry land. However, the time allotted for each island also left much to be desired. Who goes touring at 6:00 AM when shops and sites aren’t even opened?
One redeeming factor at nearly every port was the local fare. While I didn’t have much time to explore each island the way I would’ve liked to, I made sure to squeeze in a snack at every stop. One of the more memorable treats was in Saint Thomas. Perched high on a mountainside overlooking a small enclave of celebrity homes, I took in the lush vegetation surrounding me and enjoyed a banana daiquiri from a local vendor. Sitting up there enjoying the island breeze caressing me, the only thing swaying unlike on the boat, my initial prejudices of Saint Thomas dissipated with each frosty sip.
Even though I don’t like bananas I find myself craving this banana daiquiri occasionally. Making them at home is a breeze…no pun intended to my one and only cruise.
- 1 large, ripe banana, sliced into 1-inch pieces and frozen
- ½ cup crushed ice
- ¾ coconut water
- ½ lime, juiced
- 1 tablespoon agave syrup or 1 ½ tablespoons sugar
- 1 teaspoon rum extract (optional)
- Combine all ingredients into a blender and puree on high until smooth. Divide between two glasses and serve immediately.
- Freezing the banana beforehand makes for a frothier drink. Peel and slice the banana, arrange pieces in a single layer in a freezer bag and freeze at least 2 hours.
- Partially freezing the coconut water also adds to the luscious, frosty texture of this drink.
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