3rd Coast

When you see a frozen drink with an umbrella it's hard not to imagine yourself somewhere on the beach. Waves crashing...sand in your ass crack...someone's noisy kids running around and making noise while you're trying to relax...can't you just picture it?

But more often than not, these drinks are made with rum. We figured it was high time tequila got it's turn in a foo-foo umbrella drink. 

The trick to this recipe is that we're using anejo. There's basically three types of (good) tequila. Blanco (or silver) tequila is the distilled spirit that's simply bottled. Reposado translates to 'rested' and is the blanco tequila that's allowed to mellow in barrels for up to 364 days. The second you get past the one year mark, that rested reposado become Anejo. And, as you might imagine, the older the tequila, the more interesting the flavor. In this case, the oaky notes of Trianon Anejo still slides through the sweetness of the banana and coconut, but balances perfectly with the citrus and pineapple. 

equipment:

blender
large cocktail glass

ingredients:

2 oz Trianon Anejo Tequila
1 frozen banana (peeled, of course)
1 oz cream of coconut
3 oz pineapple juice
1 oz lime juice
1 cup crushed ice

method:

Combine all ingredients in a blender and process until smooth.