Banana Margarita

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This easy banana margarita is the perfect summer drink. Made with homemade banana syrup, using simple & easy to find ingredients. Served on the rocks with a salt or sugar rim.

There are lots of creative ways to make a margarita, such as this bourbon margarita, this mango & jalapeno margarita or this guava margarita.

For other fruit summer drinks, try this mango tango drink, this strawberry gimlet or these watermelon shooters.

Jump to:

• Recipe Highlights
• Ingredients & Substitutions
• Equipment
• Instructions
• Storage
• Expert Tips
• Variations
• FAQ
• Banana Margarita

Recipe Highlights

• Real Banana Flavor. This bananarita is made with homemade banana syrup which adds a concentrated, authentic banana flavor.
• Refreshing & Light. This drink has the perfect balance of margarita and banana flavor. It is served on the rocks so it is both refreshing and not too heavy.
• Simple Ingredients. All the ingredients for this drink are easy to find. You don’t need any fancy syrups or expensive liqueurs.

Ingredients & Substitutions

• Banana: A banana is used to make the banana syrup. Use a ripe banana as this adds more sweetness and flavor.
• Sugar: Use granulated or cane sugar to make the banana syrup.
• Water: Water is used to dissolve the sugar and give the syrup the right consistency.
• Tequila: Use your favorite brand of tequila.
• Cointreau: All margaritas have a dash of Cointreau. You can substitute this with Triple Sec.
• Lime Juice: Use freshly squeezed lime juice. You can also use lemon juice instead and it still tastes delicious.

Equipment

• A small saucepan to make the banana syrup.
• A strainer to strain out the banana chunks from the syrup.
• A cocktail shaker to make the banana margarita.

Instructions

Step 1: Heat the banana slices, sugar and water on the saucepan over medium heat, stirring occasionally. As the bananas heat, use a fork to mash them into small pieces. Continue to heat the syrup for 5 to 10 minutes until the sugar dissolves. Don’t let the syrup boil.

Step 2: Remove the syrup from the stove and strain out the banana chunks. Let the syrup cool for a few minutes before using it in the margarita.

Step 3: Add the banana syrup, tequila, Cointreau and lime juice to a cocktail shaker filled with ice.

Step 4: Shake well and strain, serving into a cocktail glass filled with ice.

Storage

This margarita is best served as soon as it’s made.

However, to save time, you can make the syrup in advance. 

Store the banana syrup in an airtight container or mason jar in the fridge for up to a week.

Expert Tips

• Don’t boil the syrup. Don’t let the syrup boil or it will end up too thick. Adjust the temperature as needed.
• The syrup should be liquidy. The banana simple syrup should be a thin, liquidy syrup. If it is thick or sticky, it was heated for too long or at too high a temperature. If this happens, add a tiny amount of water while stirring on low heat to thin out the syrup.
• Salt or sugar the rim. Run a lime wedge along the edge of the margarita glass and dip it in either salt or sugar, depending on your preference.

Variations

• Frozen Banana Margarita: To make a frozen margarita, add all the ingredients to a blender. Add in ½ to a whole banana and a handful of ice. Blend. Add more ice & banana to make a thicker drink. Add more banana syrup if needed to give it a stronger banana flavor.
• Mocktail: For a mocktail, remove the alcohol. Optionally, top with club soda for a bit of fizz.

FAQ

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