Four cool banana liqueur recipes and cocktails with it

Banana liqueur is a very popular ingredient in many cocktails. Delicate, tropical, with a pleasant aftertaste familiar to everyone since childhood, it harmonizes perfectly with rum and other purebred liquors. Cooking it at home is very simple and we have collected the best recipes for you on this occasion. So, meet recipes for homemade banana liqueur in the amount of 4 pieces and cocktails with it!

Today, several well-known brands are engaged in the production of banana liqueur. Basically it is the so-called Creme de Bananes (Cream de Banana) – a sweet, viscous drink that has long been adopted by DeKuyper, Marie Brizard, Bols, McGuinness and Hiram Walker. It is made on the basis of banana extract and neutral alcohols. In stores, it costs a lot of money, while cooking it at home is not difficult. Without further ado, let’s get started…

Basic banana liqueur recipe

Peel banana and cut into small pieces. Add vodka and use a wooden spoon to press the banana to the bottom (interacting with air, the banana will turn black). Insist in a dark cool place for 2 weeks. Strain, filter, add syrup made from 300 g of sugar and 120 ml of water. Add vanilla pod or vanilla extract. Stand for another 1 month, then remove the vanilla (pod), strain and filter the infusion again. Hold for 1 more month.

Vanilla sugar or vanillin can be used in place of the vanilla bean or vanilla extract. The recipe article for Kalua coffee liqueur (after the first recipe) describes the principle of making vanilla extract, as well as the equivalent of vanilla sugar and vanillin. The above recipe is universal, you can play with the proportions. For example, the following proportions have been tested:

• 2 medium bananas, 1 tsp vanilla extract, 240 ml of simple sugar syrup, 700 ml of vodka or light rum – to get Creme de Banana, the amount of sugar must be doubled;
• 1 medium banana, 240 g sugar, 120 ml water, ¾ tsp. vanilla extract, 700 ml of vodka or light rum – keep a banana on vodka for 8 days;
• 2 medium bananas, 350 g sugar, 180 ml water, 1 tsp. vanilla extract, 700 ml of vodka or light rum – bananas, along with sugar syrup and vanilla extract, leave for 3-4 days, constantly shaking the infusion.

You can also add a teaspoon of clove buds and / or a cinnamon stick to the infusion.

Velvet Banana Liqueur

An exceptionally feminine, delicate drink, which is a pleasure to prepare. In a matter of minutes, you will get a wonderful alcoholic drink that can be served almost immediately at the table. I have tested the recipe and recorded it in my favorites as a win-win option for a drink on the occasion of any celebration.

In a 2-3 liter jar, add bananas, broken into small pieces, and crush them with a blender (submersible) until a homogeneous puree is formed. Add 2 egg whites and beat the mixture with a blender. Gradually add and whisk: a jar of condensed milk, 150 ml of fresh milk and 300 ml of vodka. We get a delicious liquor that can be drunk after 15 minutes of settling in the refrigerator. Cocktail liqueur does not need aging, but it will stay in the refrigerator for 1-2 months for sure.

Recipe in practice:

Banana split liqueur

Another cream liqueur. Banana split is a typical American dessert. This is an amazing combination of peeled banana and scoops of vanilla, chocolate or strawberry ice cream, covered with chocolate sauce. This liqueur has all the main ingredients of a split: bananas, chocolate syrup and ice cream in the form of our simple creamy syrup. Liqueur is good as an ingredient in Banana Daiquiri. By the way, in 2004, the city of Latrobe, Pennsylvania, was certified as the official birthplace of the banana split, 100 years after the appearance of the dessert itself. So the recipe:

Mix rum, bananas, cocoa beans and vanilla in a suitable jar. Close the jar tightly, shake well and leave in a dark, cool place to infuse for 5 days. Then strain the infusion through a sieve or several layers of gauze into a clean jar, add a simple creamy syrup (you will find its recipe in the article about fruit and berry liqueurs, the link is in the list of ingredients of this recipe), mix well. After that, the liquor can be poured into a clean bottle and sent to the refrigerator for storage. You can try banana liqueur with cream after 1-2 days of aging. You need to use it within 1-2 months. If after a couple of weeks the cream from the syrup collects on the surface of the container, you just need to shake the mixture and enjoy the deliciousness further.

Tropical banana liqueur

Warm-climate tropical fruits develop a combination of fruity esters, sultry sweetness and mild astringency that is hard to resist. This amazing combination is fully realized in a liqueur called Tropical Banana. Bananas, previously mashed, are immediately immersed in simple sugar syrup – this is necessary so that they do not darken too much due to oxidation. Instead of rum, you can use vodka, but it is better to use a mixture of vodka-rum, about 50/50, in order to keep the tropical mood of the drink.

Peel bananas and puree coarsely with a blender (about 400-500 ml of puree should be obtained by volume). Peel and finely chop the mango. In a jar of suitable size, combine banana puree, mango and simple syrup. Stir the mixture well with a wooden spoon, then add the rum, grated nutmeg and vanilla. Close the jar tightly, shake well and send to a dark, cool place for 2-4 days, until the mixture acquires a distinct taste and smell of a banana. After that, strain the infusion through a sieve into a clean jar, pour into a clean bottle and send it to a 2-week aging in a dark, cool cabinet, where the liquor is supposed to spend the rest of its life. It is advisable to use “Tropical Banana” within 1 year, as its taste may deteriorate after a long exposure, which is typical for many fruit liqueurs.

Cocktails with banana liqueur

Use only liquor prepared according to the first recipe – the second is already a cocktail. By the way, it is very similar to home Baileys. There are more than 200 cocktails with banana liqueur, in particular with Creme de Banana. A few of the most popular ones, I think, will be enough for a start. At the same time, we learned how to cook most of the ingredients, especially liqueurs, at home.

Cocktail Coco Loco (Coco Mad)

• 30 ml dark rum
• 30 ml light rum
• 15 ml of vodka
• 15 ml banana liqueur
• 15 ml of pineapple juice
• 15 ml non-fat cream
• 15 ml of sugar syrup

Add all ingredients to a shaker with ice and shake well. Strain through a strainer and sieve into a highball glass. Decorate with a slice of pineapple.

Cocktail Monkey in a Tree

• 45 ml Malibu coconut rum
• 15 ml banana liqueur
• 15 ml Midori melon liqueur
• 2-3 desha grenadine
• Pineapple juice

In a tall Collins glass filled with ice, add Malibu, banana liqueur and grenadine. Top up with pineapple juice and stir. Gently pour the Midori melon liqueur on top.

Cocktail Dirty Banana

• 30 ml banana liqueur
• 30 ml Cream de Cocoa
• 30 ml Kahlua
• 2 scoops of vanilla ice cream

Blend 6 ice cubes with ice cream in a blender until smooth. Add liqueurs and beat again until smooth. Add more ice cream if necessary. Pour into a highball.

Cocktail After Sex (After Sex)

• 60 ml of vodka
• 30 ml banana liqueur
• orange juice

Make a sugar crunch with grenadine on a tall glass (highball, collins). Add some ice to the glass, pour in the vodka and banana liqueur. Top up with juice and mix well.

Cocktail ’61 Imperial (’61 Imperial)

Created in 1961 by Porfirio (Steve) Alva, in Stockton, Cl. The cocktail is named after the legendary car Chrysler Imperial – the cars released that year were distinguished by their outlandish design. ’61 Imperial became a favorite among the social crowd, especially at pool parties.

• 15 ml of white rum
• 15 ml of vodka
• 15 ml strong rum (75%)
• 15 ml banana liqueur
• 30 ml Blue Curacao liqueur
• 120 ml of pineapple juice

Fill a large hurricane glass with ice and add all the liqueurs except Blue Curaçao. Add pineapple juice and mix well. Gently pour Blue Curacao on top. Garnish with a slice of pineapple and a cherry.