Homemade banana liqueur will show you that, when it comes to tropical drinks, the simple banana can taste just as exotic as the more elusive coconut and pineapple.
Notes: Just-ripened bananas will give the best result, though a slightly overripe banana will also work. Avoid green bananas or bananas that are already brown inside. The character of rum gives depth to this liqueur, but you could also use vodka if you prefer. Turbinado sugar, sometimes called raw sugar, is available at most grocery stores. If you substitute white sugar, you may need to use more, so add slowly and adjust to taste. Other sweeteners, such as agave nectar, honey, and brown sugar, can be used but you will need to use less and adjust to taste. Double straining is very important in this recipe, since the bananas will disintegrate a bit and leave some goo behind. Any leftover unstrained bits will cause off flavors over time.
- 2 bananas, peeled and sliced
- 1 1/2 cups light rum
- 1/2 cup water
- 1/2 cup turbinado sugar
Place the banana slices in a sealable glass jar, then add the rum. Seal and shake. Let mixture steep for 3 days at room temperature away from direct sunlight. Strain out the fruit, then filter mixture through through two layers of cheesecloth, pressing down to extract liquid. Repeat the straining to get any debris that made it through the initial pass.
Heat water and sugar in a pot on medium heat until it boils and forms a syrup, 7 to 10 minutes. Let syrup cool.
Combine syrup with banana infusion. Seal in bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.
fine-mesh strainer, cheese cloth, glass jar