OCB (Orange, Coco, Banana)

Much like the POG (Passion, Orange, Guava), the OCB is Orange, Coco, Banana: a tropical rum drink with a dark blackstrap float.

Why It Works

Orange juice on its own is too soft to balance cream of coconut and banana liqueur, so it is acid-adjusted to lime strength. That keeps the drink bright instead of cloying. The funky Jamaican rum and the El Dorado 8 Year give it depth under the fruit, and the blackstrap float adds a dark molasses note with every sip.

RECIPE CARD

OCB (Orange, Coco, Banana)

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Ingredients

1 oz funky Jamaican rum
1 oz El Dorado 8 Year Demerara rum
½ oz Coco López cream of coconut
½ oz banana liqueur
2 oz orange juice, acid-adjusted to lime strength (citric and malic acid)
½ oz blackstrap rum, to float

Instructions

Add the funky rum, El Dorado, Coco López, banana liqueur and acid-adjusted orange juice to a shaker.
Shake hard with ice until well chilled and the Coco López is fully blended.
Strain into a tiki mug or rocks glass over crushed ice.
Float the blackstrap rum on top by pouring it slowly over the back of a bar spoon.
Garnish with an orange wheel.

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