MAKE YOUR OWN BANANA LIQUEUR - Crème de Banane Recipe

Рет қаралды 38,834

Күн бұрын

Make your own Banana Liqueur at Home. This Crème de banane recipe is amazing! Don't settle for imitation banana liqueurs that tastes like crap! Infuse your own banana rum and make Homemade Banana Liqueur.
For this recipe, you can use Fresh Bananas or Banana Chips to infuse your rum. I then used a recipe for Banana Syrup to boost the banana flavor. I used a recipe from Bruce at Bar Talk & Cocktails:
• GO BANANAS FOR BANANA ...
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Homemade Banana Liqueur recipe:
3 parts Banana Infused Rum
1 part Clarified Banana Syrup
Banana Infused Rum:
1 cup Banana Chips or 2 large bananas
1.5 cups White Overproof Rum (I recommend Wray n Nephew)
Clarified Banana Syrup Recipe:
2 very ripe bananas
1/2 cup Demerara Sugar
1 barspoon Vanilla Extract
4 oz Water
tiny pinch of salt.
Jump ahead!
0:00 Intro
0:37 Banana Liqueur Formula
0:54 Banana Infused Rum
2:02 Clarified Banana Syrup
3:41 Make the Banana Liqueur
4:45 Let's make a Bananavardier Cocktail
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Пікірлер: 124

@KevinKos 2 жыл бұрын

Delicious recipe Rob! So clever to clarify banana syrup for keeping the clarity of the liqueur. Banana Oleo Saccharum from the banana peels would be an interesting addition too. Cheers!

@RobsHomeBar 2 жыл бұрын

I will try that next time!! Thanks Kevin! cheers!!

@braumenheimer9607 Жыл бұрын

Banana Oleo Saccharum...I like the sound of that, but what is it?

@itsallaboutthecocktail 2 жыл бұрын

Funky banana rum, I love it! You are so right about the neon-colored sugar-laden crap, also.

@RobsHomeBar 2 жыл бұрын

Thanks Ray! Yea I wish a could get a good brand here

@Succumbed2Rum Жыл бұрын

Been working on this recipe a bunch and I've found that aging the rum and banana syrup together for 4 weeks then tasting and adding more simple syrup, water, and citric acid (~1/4 tsp) made this incredibly smooth and banana forward. Thanks for the great recipe Rob!

@boozeontherocks 2 жыл бұрын

Yum, This looks great

@RobsHomeBar 2 жыл бұрын

Cheers David!

@CoachVinoLLC 2 жыл бұрын

Hey Rob, in case you didn’t know, banana peels would help add additional banana flavor. 😂

@RobsHomeBar 2 жыл бұрын

Hahaha yea I hadn’t realized 😂😂

@bartenfeldvoiceovers7613 2 ай бұрын

Yeah, it’s basically the olio sacrum method

@TheSpiritoftheCocktail 2 жыл бұрын

ROB!!!! This looks amazing. Although my allergies won't allow me to taste this, I could make this for someone else to taste!!!

@RobsHomeBar 2 жыл бұрын

oh no! banana allergy?

@ChappysTikiBar 2 жыл бұрын

great job Rob 🍌

@RobsHomeBar 2 жыл бұрын

Thanks!

@TheWeePearl 2 жыл бұрын

How did I miss this video?? So cool. You got really nice clarity from using fresh bananas! This is a must try for me. I’m just about finished with my banana scotch

@RobsHomeBar 2 жыл бұрын

Ooh banana scotch! Sounds awesome! …yea I’m really happy with the clarity! (Still some sediment that needs to be filtered out but it’s acceptable now). That was due to clarifying the syrup, that process took almost 24 hours!! But totally worth it!

@TheWeePearl 2 жыл бұрын

@@RobsHomeBar Bananas are tough to clarify unless you have a centrifuge lying around lol. It looks really great and I’m sure far superior to that fake banana crap

@cheyfran 2 жыл бұрын

This channels great! I’m surprised I haven’t seen your videos pop up before

@RobsHomeBar 2 жыл бұрын

Thank you! I’m glad you enjoy the content ☺️

@danjackson5989 2 жыл бұрын

Update: It turned out great! But, after some tasting & testing I went with 1:1 banana syrup/banana rum. And I clarified the combined mixture of syrup and infused rum rather than just the syrup. It was faster and gave me a clearer product. And just for fun I also made a small batch with a couple pods of grated Tonka beans instead of vanilla. Thanks for this recipe. It yields a beautiful product!

@RobsHomeBar 2 жыл бұрын

Thanks for the update! Glad it worked out for you! A few people suggested also using the banana peels to make an Oleo Sacchrum so add some additional banana flavour. It definitely needs more experimenting! I’ll be making a part 2 eventually! Cheers! 🥃🍌

@danjackson5989 2 жыл бұрын

@@RobsHomeBar yes! I used the peels in the infusion too.

@RobsHomeBar 2 жыл бұрын

@@danjackson5989 nice!!!

@antoniposzczyniec4445 2 ай бұрын

Great video! Definietly gonna try this. But I have a question: if you use ripe bananas (not chips), do you knead them before putting in the jar or just slice them? Cheers!

@AngryCocktails 2 жыл бұрын

You can also make a great banana syrup by coating the peel with sugar

@RobsHomeBar 2 жыл бұрын

So I’ve been told! Haha… will try it next batch!

@fahimalsakaf3486 2 жыл бұрын

Banana ✔ Rum ✔ Nicely done.

@RobsHomeBar 2 жыл бұрын

Thanks! Really happy with how it turned out! Cheers!

@WhiskeySugarBitters 2 жыл бұрын

Always impress by your homemade stuff Rob! And that Bananavardier looks 🔥 I'll have to use my Giffard Banana though.. 😁

@RobsHomeBar 2 жыл бұрын

If think you’d really like that riff! The banana is subtle but works well with the other strong flavours

@WhiskeySugarBitters 2 жыл бұрын

@@RobsHomeBar I bet! I've had a guy come into the bar ordering a Negroni with Cognac and banana liqueur.

@RobsHomeBar 2 жыл бұрын

@@WhiskeySugarBitters nice!

@CocktailsUnderQuarantine 2 жыл бұрын

Great video, Rob! I'm trying to do a banana-flavored drink, so this gave me some good ideas. I love W&N- great banana funk! The syrup recipe is particularly good. I think that the gentle heat will really help draw more flavor out.

@RobsHomeBar 2 жыл бұрын

Thanks! This summer I may do a part 2 video… I got a lot of great tips to improve the liqueur, definitely wanna use fresh bananas for the infusion, and use an oleo sacchrum to add additional banana flavor!

@CocktailsUnderQuarantine 2 жыл бұрын

@@RobsHomeBar - I did a fresh banana infusion with 100 proof vodka. Pretty happy with the result! Again, thanks for the idea!

@RobsHomeBar 2 жыл бұрын

@@CocktailsUnderQuarantine nice!!

@TikiDrinksatHome 2 жыл бұрын

I think this is the first time I saw a real CANADIAN banana! So cool! 🤣

@RobsHomeBar 2 жыл бұрын

Picked fresh from a local orchard called Walmart

@mauikarenann2727 2 жыл бұрын

We had banana trees in our yard on Maui! Miss all our fruit we had there

@RobsHomeBar 2 жыл бұрын

I’d love to have fresh fruit trees! All I can get here is Apple… maybe peach

@roebucksruin 2 ай бұрын

This is the most attractive diy banana liqueur I’ve seen! This technique seems difficult to control, though.

@RobsHomeBar 2 ай бұрын

It does take some tweaking.. I’m due to make a part 2 video! …but essentially infuse rum with banana (fresh is better) then make a banana syrup and then combine the two with your preferred ratio!

@roebucksruin 2 ай бұрын

⁠@@RobsHomeBarI typically work with the understanding that 1L of 1:1 syrup is 550g of both sugar and liquid, which helps figure out what’s relatively in my fruit syrup by both weight and volume after maceration. If liquid is missing, I try to find something complimentary to add (clove, bay, chamomile maybe?) Grassy Rhum Agricole would also be neat instead of Jamaican. I’m just rambling at this point.

@JOSEPHMATTHEWHOLLAND Жыл бұрын

I bet that's amazing

@RobsHomeBar Жыл бұрын

It’s really good! And so much better than that neon yellow artificial banana flavor!

@johnolmos8670 15 күн бұрын

One technique I employ when making liqueurs is using the spinzall starter kit to completely clarify my liqueur. The shelf life is really holding up.

@RobsHomeBar 15 күн бұрын

I would love to get a centrifuge! But they’re pretty pricey!

@RobsHomeBar 15 күн бұрын

Do you mean you use a centrifuge? Or you just treat it with the starter kit (pectinaze) to clarify it?

@johnolmos8670 15 күн бұрын

@@RobsHomeBar you can just treat it with the Pectin ex, keisosol, and chitosan. Add each solution in 2mm increments wait 15 mins for everything to drop and filter off everything this is of course before I add the sugar syrup which is also clarified.Should be relatively clear. I used this method for Rhubard, strawberry, coconut and pandan, and now Fassionola.

@MatoNupai Жыл бұрын

The Beam me up Scotty drink is one of my favorite cocktails. 15 ml banana Liqueur 15 ml Kahlua 15 ml Irish cream

@TheSpiritoftheCocktail 2 жыл бұрын

YESSSSSSSSSSSSSSSSSSS! First on a Friday!!!

@RobsHomeBar 2 жыл бұрын

Winner Winner Banana Dinner!

@RobsHomeBar 2 жыл бұрын

oops.. I guess no banana for you... we'll stick to chicken dinner then hahaha

@TheSpiritoftheCocktail 2 жыл бұрын

@@RobsHomeBar LOL, I will NOT film myself throwing up!!!!

@mauikarenann2727 2 жыл бұрын

Homemade is always the best.

@RobsHomeBar 2 жыл бұрын

💯

@CarlHurtubise 7 ай бұрын

Oh boy, I needed this video right now. Just started doing my own liqueurs and gins. Question though, I live in Quebec and I can't seem to find overproof rum (other than far away), what would you recommend I use ? Neutral grain alcohol (70%) is available though. Thanks !

@RobsHomeBar 7 ай бұрын

you could use neutral grain.. doesnt necessarily have to be overproof but it is nice. I have purchased Plantation OFTD rum from SAQ in the past and it's 69% rum... maybe look up the SAQ website see if its available near you!

@ShirotoraGodsbane 2 жыл бұрын

You're my hero. I love banana liquor but I hate the artificial crap. It's fine in candies, but not my booze. Thank you for this.

@RobsHomeBar 2 жыл бұрын

Thanks! Yea this is miles better than the artificial crap!

@RobsHomeBar 2 жыл бұрын

Thanks! Yea this is miles better than the artificial crap!

@braumenheimer9607 Жыл бұрын

Clarified banana syrup...ME LIKES!

@RobsHomeBar Жыл бұрын

Takes forever to make but it’s worth it! Another trick is making oleo sacchrum with the banana peel for extra flavor!

@dbluehorsedeboe5567 2 ай бұрын

Banana liquor and butter scotch liquor are the bomb together. Try it, you'll love it. Also you can add a little cream, milk or almond milk

@RobsHomeBar 2 ай бұрын

I can imagine! Not too sweet though?

@dbluehorsedeboe5567 2 ай бұрын

@@RobsHomeBar no added sugar. If you mix the schnapps type flavors with cream milk or almond milk. It shouldn't be too sweet. But, of homemade butterscotch and banana. You can try the banana and caramel/butterscotch you made together. Let me know if you try. OMG I can imagine this is past the delicious scale

@UnclePete 2 жыл бұрын

This looks great. Next time you might try also using the peels, if you cover the banana peels in sugar you will get even more banana flavored liquid for the syrup. :)

@RobsHomeBar 2 жыл бұрын

Thanks! I’ll definitely try that! Kevin suggested the same thing! Cheers!

@AngryCocktails 2 жыл бұрын

Just realising I'm making the same comments as everyone else

@UnclePete 2 жыл бұрын

@@AngryCocktails great minds

@perryrice4149 12 күн бұрын

Wow I have been trying to make some banana syrup so did it really tastes like banana. 🤔😋

@RobsHomeBar 12 күн бұрын

Oh yea that banana syrup is amazing!

@perryrice4149 12 күн бұрын

@@RobsHomeBar because I wanted to make banana milkshakes. And I want it real banana flavor to come through. Not that artificial flavor a banana. Thank you.

@Supersamazing 8 ай бұрын

Hi Rob, thanks the recipe and nice video. I made the recipe, with the only change that I did an oleo saccharum and did a 50:50 mix with the banana syrup. I gotta say that I'm a bit disappointed in the result, it tastes good, but not much like banana because I find the Jamaican rum is overpowering. I'll experiment with other light rums in the future. Thanks again for the video, it was definitely helpful to get me started in my liqueur making journey!

@RobsHomeBar 8 ай бұрын

Thansk, I’m definitely going to revisit this one.. could try a more neutral rum or even vodka if you want the banana to pop more… what was your syrup to rum ratio?? …was that 1 to 1.. because I have since found that this liqueur requires a lot of syrup for that flavor to come through!

@Supersamazing 8 ай бұрын

@@RobsHomeBar I did 1 to 1, then upped it a little with what syrup I had left, so about 1.25 syrup to 1 rum, which gave me an ABV of about 25%. I initially did not want to go much lower than that for preservation, but I'd prefer to have something tasty rather than something I have to throw out! I'm currently doing more oleo saccharum (I find that the taste is stronger than the banana syrup) and I will try to balance the flavor more. I'll update once I'm finished. Cheers!

@shiawaze2729 2 жыл бұрын

How do you keep the bananas from coming up to the surface to prevent them from becoming brown /black?

@RobsHomeBar 2 жыл бұрын

I double strained everything at every step… takes more time but gives you a clearer end product. There’s still sediment in the banana liqueur but far less and 5 months later, still no browning! The liqueur is still nice and yellow ish

@squishfaceofsaryrn 2 жыл бұрын

Awesome! However do I need to keep it in the fridge? Does it need to be used in a certain time?

@RobsHomeBar 2 жыл бұрын

I’ve had my bottle for about 3 months now and I don’t keep it refrigerated. So far so good! It’s my first attempt so I’m not entirely sure but with the amount of filtering we did, it should be good for at least 6 months

@redstone1999 2 жыл бұрын

Doing the math of Rob's recipe and at 3:1 ratio. This would give around 45-50 % ABV. Even at 1:1 ratio. This would be around 30% ABV. Both are self-stable. Keep in a dark location and transfer to a smaller bottle as you consume it (Air space will oxidize it over time ). Or put it in small bottles if you do not use often.

@Maplecook 2 жыл бұрын

This was one of the COOLEST videos I have seen in a while, Rob! Say, I haven't even decided what I will use this for, but if I make a video of it for my channel, may I have your permission to use a clip of this video, please? I absolutely promise to fully credit you if I do. Cheers! =)

@RobsHomeBar 2 жыл бұрын

Thanks! Absolutely, go for it! I made a follow up banana cocktails video! Cheers!

@Maplecook 2 жыл бұрын

@@RobsHomeBar Ohhhh, I will be picking over your material, Rob! I am pretty creative, so I will probably work one of your liqueurs into some dish I make in the future. I will definitely let you know when I do. And of course, THANK YOU for granting your permission! Cheers! =)

@RobsHomeBar 2 жыл бұрын

@@Maplecook nice! Let me know! And I’ll check out your channel for sure! Cheers!

@Maplecook 2 жыл бұрын

@@RobsHomeBar Much appreciated!! (But mine is a comedy channel -- with a bunch of food in it -- so I understand if it's not to your taste. Humour is deeply subjective, after all...)

@danielnistor1860 2 жыл бұрын

That hashtag i can relate to it xD

@RobsHomeBar 2 жыл бұрын

🤣🤣

@JoeHechtman 3 ай бұрын

How long is this shelf life on something like this?

@RobsHomeBar 3 ай бұрын

Easily over a year! …I’m due to make a new batch but my bottle is over 2 years old! Definitely some flavor degradation after that long but no mold! And I never refrigerated

@NikiaLemaire Жыл бұрын

Once complete, what is the shelf life of the DIY Banana Liqueur?

@RobsHomeBar Жыл бұрын

Mine’s lasted 11 months but I finished it, it never went bad! …it does tend to separate, but a quick shake fixes that :)

@christinecamley 2 жыл бұрын

You have to try this cocktail with Carpano Antica sweet vermouth!! Massive difference!! Cheers!! :-)

@RobsHomeBar 2 жыл бұрын

Wish I could get Carpano

@christinecamley 2 жыл бұрын

@@RobsHomeBar It is ridiculously difficult to find Rob..

@paulc1173 Жыл бұрын

What or how are you making the bottle labels with?

@RobsHomeBar Жыл бұрын

Standard home printer… but you have to buy waterproof vinyl adhesive printable sheets (Amazon)

@paulc1173 Жыл бұрын

@@RobsHomeBar THANKS… I found them on Amazon but wasn’t sure if that’s what you used. Those labels are almost as cool as your content. Hope you keep those videos on here forever and never get bored with creating.

@mitkoprakov1296 Жыл бұрын

Im new to making home made stuff like that but did you just said its 64%? i mean thats quite strong innit?

@RobsHomeBar Жыл бұрын

The rum is used is 63% (I misspoke in the video)… so the infused rum is high proof but then you add the syrup which will dilute the liqueur… I have since remade this I prefer a ratio of 1.5 parts rum to 1 part syrup, that would bring the alcohol level of the final liqueur to somewhere around 30-35%

@mitkoprakov1296 Жыл бұрын

@@RobsHomeBar Just from curiousity, to start with in milliters - how much rum is it used and how many are left after the banana are strained from it? Since i have one dark CPT morgan from 6 months and i wanna use it since its full bottle still but dont wanna go crazy just try with a certain amount not the whole bottle maybe 0.5-6L i guess.

@Digital_Chef 6 ай бұрын

I would add the vanilla after it cooled down. Otherwise much of the flavour will disappear

@danjackson5989 2 жыл бұрын

Is it shelf stable by any chance?

@RobsHomeBar 2 жыл бұрын

Been keeping my bottle at room temp, it's been 4 months now and still good! Some sediment separates from time to time but a good shake reimulsifies everything. No mold or funky smells yet

@danjackson5989 2 жыл бұрын

@@RobsHomeBar Thank-you.. Appreciate the response. My gf is little fed up with the 9 jars of syrups and liqueurs I have taking up room in the fridge right now. Been doing some research and your recipe seems the most thorough. Cheers!

@RobsHomeBar 2 жыл бұрын

@@danjackson5989 thank you! That’s nice to hear. I know the feeling with taking over the fridge! Haha… I have made about 15 homemade liqueurs now… so far, the only one that NEEDS refrigeration is the Advocaat since it’s basically just alcoholic custard…. Which reminds me, it’s almost time to make more for the holidays! Cheers!

@cmcd9213 2 жыл бұрын

I think you said banana extract in your video but the recipe in description says vanilla extract. Can either be used or should one be used over the other?

@RobsHomeBar 2 жыл бұрын

Oh did I say that? It’s definitely vanilla extract

@RobsHomeBar 2 жыл бұрын

Banana extract tastes artificial 🤮

@cmcd9213 2 жыл бұрын

@@RobsHomeBar Gotcha! Pure Vanilla it is! 😁

@redstone1999 2 жыл бұрын

What is the measurement of " 1 barspoon Vanilla Extract " ? Is that : 2.5 ml/ 3.75 ml/ 5 ml/ 7.5 ml ???? I guessed 2.5 ml/ 1/2 tsp.

@RobsHomeBar 2 жыл бұрын

I depends on the spoon but you guessed properly! My barspoon is exactly 1/2 tsp

@sitealive 17 күн бұрын

The peel holds 75% of the banana flavor so I imagine if you processed those you could get what happens when baking.

@jcroach 2 жыл бұрын

You never explained why you used banana chips instead of fresh bananas. Don’t banana chips have added oils?

@RobsHomeBar 2 жыл бұрын

My hopes with dried banana was to have a longer shelf life… but alas, the flavour was lacking. While both methods work, I definitely recommend fresh banana

@jcroach 2 жыл бұрын

@@RobsHomeBar thanks! I’m Right in the middle of a very similar recipe. Using a mix of fresh and freeze dried bananas. Only had 80 proof vodka available unfortunately. Going to do the banana with peel suggestion for the syrup. Doing 50/50 with a 1:1 syrup so should be 20% ABV. I’m wondering if a small amount of artificial banana flavoring might kick it up. Been reading about article banana is actually more similar to the taste of bananas from 70 years ago.

@RobsHomeBar 2 жыл бұрын

@@jcroach sounds great! I thought about using artificial banana extract but I really hate the smell of it! Haha … so I didn’t do it

@minhbuiquang3810 2 жыл бұрын

any rum will get this job done right, buddy?

@RobsHomeBar 2 жыл бұрын

For sure, but I would go overproof if you can… I’ve made another batch since and highly recommend a higher ratio of rum to syrup… 2:1 or even 1:1 … so keeping your rum high proof is a good idea!

@minhbuiquang3810 2 жыл бұрын

@@RobsHomeBar Got it. Thanks a lot, my friend.

@RobsHomeBar 2 жыл бұрын

@Alex Moisley yes! while 3:1 was good, more banana syrup makes a tastier end product, which is why using a high proof rum is a good idea! Make your infusion and your syrup and then start blending at 3:1 and then incrementally add more syrup until you're happy with the product

@alexmoisley4997 2 жыл бұрын

@@RobsHomeBar Nice! I saw a few recommendations about replacing the banana syrup with banana oleo (made with skins). Did you ever try that as a comparison?

@RobsHomeBar 2 жыл бұрын

@@alexmoisley4997 I did, what I did was put the banana peels in a ziplock bag with some sugar and let it sit on the counter for a while, the sugar will extract alot of oil/juice from the peel and it's very flavorful. I simply add that to my syrup when making it