• 60 ml rum (I used Appleton Estate)
• 30 ml lime juice
• 30 ml banana syrup

Shake and serve.

It's getting warm here, so it's daiquiri time! I made some syrup from banana peels (mix sugar and banana peels, and let it rest for a few days. No need to heat it up), so I was excited to try it. It goes really well with the aged rum!

why banana peels and not bananas?

If I had to guess there are probably more oils in the peel for concentrated flavor

I found a recipe for banana oleo saccharum, using the peels. I thought it was pretty cool to use the part that is usually discarded! As the other comment says, there is also probably more oil in the peel, and less sugar.

It might work with the actual banana as well, it would be interesting to compare both ways!