“A pretty good antidote to way-too-spicy food,” is how Highland Fried bartender Heather Sparrow describes the Banana Hammock, a frozen concoction created by mixing banana and vanilla ice creams, Coco López (a canned coconut cream), banana and coffee liqueurs, dark rum, and an entire banana in a blender.

Not only does the drink taste as delicious as it sounds—there’s also a practical reason for its presence on the menu at Highland Fried. At the Inman Square restaurant, you can order your Fried Chicken “Nashville hot,” with a high-octane ghost pepper rub and a punishingly spicy sauce. In this context, the dairy-rich Banana Hammock serves as a sort of break-in-case-of-emergency measure.

“People have cried at the bar,” Sparrow says. “It’s nice to have a good cool-down drink when they need something to mellow out, instead of just giving them a shot of milk.”

But you don’t need to be facing down a plate of spicy chicken to enjoy it. While the drink comes close to milkshake status, there’s more to it than sweetness. The rum still shines through (Sparrow uses Coruba but says any dark rum will work) and is accompanied by rich, round flavors of coffee, vanilla, and banana.

Just be sure to factor in a little recovery time after you consume this creamy, boozy treat.

“It’s a little bit pick-you-up, put-you-down,” Sparrow says.

Banana Hammock
6 ounces crushed ice
1½ ounces dark rum
1 ounce vanilla ice cream
1 ounce banana ice cream
1 ounce Coco López
1 ounce Trader Vic’s Kona Coffee Liqueur
½ ounce crème de banana
1 ripe banana
1 pineapple leaf, for garnish (optional)
1 edible orchid, for garnish (optional)

Add all ingredients except garnishes to a blender and blend for 10 to 15 seconds. Pour into a hurricane glass or tiki mug. Garnish, if desired, and serve.