Take Me Down to Kokomo

Matthew Kelly / Supercall

Morgan Zuch, the bar manager at Tampa, Florida, mainstay Datz, uses frozen fruit in lieu of ice in this sweet, sunny Daiquiri. “During the hot days of summer, I love making spiked smoothies that put a fresh, modern spin on the old classics," she says. “For this cocktail, I was inspired by the Miami Vice and wanted to create a healthier way to enjoy it at home by the pool.” Spiced rum gives this adult smoothie a rich, complex flavor while rhum agricole brings some funkiness.

Take Me Down to Kokomo



  • 1 oz spiced rum
  • 1 oz Rhum Agricole
  • .5 oz Honey Syrup
  • 1 oz lime juice
  • 7-8 Frozen Strawberries
  • 2/3 Banana
  • Banana and strawberry


Step one

Add all ingredients save for the garnish to a blender with ice. Blend until smooth.

Step two

Pour into a highball or hurricane glass.

Step three

Garnish with a banana slice and strawberry half.

Contributed by Morgan Zuch