Drunken Monkey Rum Cocktail Recipe

If you’re into smooth rum cocktails with a tropical kick, this one’s a winner. The Drunken Monkey Rum Cocktail brings together rich rum and fresh fruit flavors—honestly, it’s like a mini vacation in a glass.

I’ll walk you through making a balanced, flavorful Drunken Monkey at home.

I love how easy this cocktail comes together, but it still feels special—great for a party or just a quiet night in. The blend of sweet and citrus keeps it refreshing without being overpowering.

You’ll get the rundown on equipment, ingredients, and how to mix it just right. Plus, I’ll share what to expect with every sip.

Drunken Monkey Rum Cocktail Recipe

I usually make this cocktail when I’m craving something fruity, smooth, and easy to drink. Dark rum, banana, and citrus come together for a tropical flavor that’s balanced and super refreshing.

Fresh ingredients, the right tools, and a little care with mixing really make the difference.

Equipment

I grab a few basic bar tools before I start. Having everything ready just makes mixing and serving easier.

• Cocktail shaker – mixes and chills the drink evenly
• Jigger – helps me measure rum and juices
• Bar spoon – for stirring or layering, if I feel like it
• Strainer – keeps ice and pulp out of the glass
• Cutting board and knife – for prepping fruit garnishes
• Rocks or highball glass – depends on my mood
• Ice cubes or crushed ice – chills the drink and keeps it just right

I like to keep everything close by so I’m not scrambling mid-recipe.

Ingredients

I stick with fresh, simple ingredients that play nicely with rum’s sweetness. Each one adds something to the mix.

• 2 oz dark rum – brings a rich, molasses base
• 1 oz banana liqueur – smooth, fruity flavor
• 1 oz orange juice – bright citrus lift
• ½ oz lime juice – adds a tart, zesty edge
• ½ oz simple syrup – balances out the acidity
• 2 dashes Angostura bitters – a little spice and aroma
• Ice – for shaking and serving
• Banana or orange slice – just for garnish

Fresh juice always wins over bottled—trust me, it’s worth the extra step.

Instructions

I like to set up all my ingredients and tools before mixing. Makes the whole thing way less messy.

• Fill a shaker halfway with ice.
• Pour in dark rum, banana liqueur, orange juice, lime juice, and simple syrup.
• Toss in the bitters for some extra aroma.
• Shake it up for about 15 seconds, until the outside of the shaker feels frosty.
• Strain into a chilled glass with fresh ice.
• Garnish with a banana slice or orange wheel.

I always sneak a taste and adjust the sweetness or tartness if I need to before serving.

Notes

I usually reach for dark rum because it gives the drink more depth, but light rum’s fine if you want something a bit lighter. Ripe fruit for garnish adds a nice pop of color and a whiff of fresh scent.

If it turns out too sweet, I squeeze in a little more lime juice. Too tart? A splash more syrup does the trick.

I serve it cold and drink it pretty soon after mixing, so the ice doesn’t have a chance to water it down.

Tasting Notes

The first thing I notice? That sweet aroma—ripe bananas with just a little molasses sneaking in. It instantly reminds me of tropical fruit, and there’s a whiff of vanilla from the rum hanging around.

Taking a sip, I get smooth caramel right away, chased by a light spice that kind of dances on the tongue. The rum brings a nice warmth, while the fruit juice keeps things bright and refreshing.

There’s a good balance here—sweet, but with a bit of tartness that keeps it interesting.

The texture? Silky and rich, but thankfully not heavy or syrupy. A splash of citrus cuts through, adding a crisp edge and waking everything up.

As the flavors settle, I start to notice subtle notes of oak and even a faint nutty finish. The aftertaste hangs around, leaving this gentle warmth that’s honestly pretty pleasant.

I really appreciate how easy this drink is to enjoy—sweet without going overboard, strong but not rough. It’s definitely a cocktail I’d sip slowly, just to see what new flavors pop up along the way.