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!
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!
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! 🥃🍌
@@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.
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!
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
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!
@@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
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!
@@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.
@@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
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!
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.
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!
@@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.
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 !
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!
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!
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!
@@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!
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. :)
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
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
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
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.
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
@@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!
@@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!
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%
@@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.
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 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 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...)
@@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.
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?
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
@@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.
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!
@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
@@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?
@@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
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!
I will try that next time!! Thanks Kevin! cheers!!
Banana Oleo Saccharum...I like the sound of that, but what is it?
Funky banana rum, I love it! You are so right about the neon-colored sugar-laden crap, also.
Thanks Ray! Yea I wish a could get a good brand here
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!
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! 🥃🍌
@@RobsHomeBar yes! I used the peels in the infusion too.
@@danjackson5989 nice!!!
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.
I would love to get a centrifuge! But they’re pretty pricey!
Do you mean you use a centrifuge? Or you just treat it with the starter kit (pectinaze) to clarify it?
@@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.
Yum, This looks great
Cheers David!
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!
You can also make a great banana syrup by coating the peel with sugar
So I’ve been told! Haha… will try it next batch!
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
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!
@@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
ROB!!!! This looks amazing. Although my allergies won't allow me to taste this, I could make this for someone else to taste!!!
oh no! banana allergy?
Hey Rob, in case you didn’t know, banana peels would help add additional banana flavor. 😂
Hahaha yea I hadn’t realized 😂😂
Yeah, it’s basically the olio sacrum method
We had banana trees in our yard on Maui! Miss all our fruit we had there
I’d love to have fresh fruit trees! All I can get here is Apple… maybe peach
This is the most attractive diy banana liqueur I’ve seen! This technique seems difficult to control, though.
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!
@@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.
great job Rob 🍌
Thanks!
Homemade is always the best.
💯
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
I can imagine! Not too sweet though?
@@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
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!
This channels great! I’m surprised I haven’t seen your videos pop up before
Thank you! I’m glad you enjoy the content ☺️
YESSSSSSSSSSSSSSSSSSS! First on a Friday!!!
Winner Winner Banana Dinner!
oops.. I guess no banana for you... we'll stick to chicken dinner then hahaha
@@RobsHomeBar LOL, I will NOT film myself throwing up!!!!
Banana ✔
Rum ✔
Nicely done.
Thanks! Really happy with how it turned out! Cheers!
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.
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!
@@RobsHomeBar - I did a fresh banana infusion with 100 proof vodka. Pretty happy with the result! Again, thanks for the idea!
@@CocktailsUnderQuarantine nice!!
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.
Thanks! Yea this is miles better than the artificial crap!
Thanks! Yea this is miles better than the artificial crap!
Always impress by your homemade stuff Rob! And that Bananavardier looks 🔥 I'll have to use my Giffard Banana though.. 😁
If think you’d really like that riff! The banana is subtle but works well with the other strong flavours
@@RobsHomeBar I bet! I've had a guy come into the bar ordering a Negroni with Cognac and banana liqueur.
@@WhiskeySugarBitters nice!
Wow I have been trying to make some banana syrup so did it really tastes like banana. 🤔😋
Oh yea that banana syrup is amazing!
@@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.
I think this is the first time I saw a real CANADIAN banana! So cool! 🤣
Picked fresh from a local orchard called Walmart
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 !
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!
The Beam me up Scotty drink is one of my favorite cocktails.
15 ml banana Liqueur
15 ml Kahlua
15 ml Irish cream
I just stumble on this video. I had to follow your channel and soon I will try to make a banana liqueur too.
This would work o malay apples too?
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!
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!
@@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!
Clarified banana syrup...ME LIKES!
Takes forever to make but it’s worth it! Another trick is making oleo sacchrum with the banana peel for extra flavor!
I bet that's amazing
It’s really good! And so much better than that neon yellow artificial banana flavor!
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. :)
Thanks! I’ll definitely try that! Kevin suggested the same thing! Cheers!
Just realising I'm making the same comments as everyone else
@@AngryCocktails great minds
The peel holds 75% of the banana flavor so I imagine if you processed those you could get what happens when baking.
I would add the vanilla after it cooled down. Otherwise much of the flavour will disappear
That hashtag i can relate to it xD
🤣🤣
How long is this shelf life on something like this?
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
How do you keep the bananas from coming up to the surface to prevent them from becoming brown
/black?
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
Awesome! However do I need to keep it in the fridge? Does it need to be used in a certain time?
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
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.
Once complete, what is the shelf life of the DIY Banana Liqueur?
Mine’s lasted 11 months but I finished it, it never went bad! …it does tend to separate, but a quick shake fixes that :)
Is it shelf stable by any chance?
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
@@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!
@@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!
Im new to making home made stuff like that but did you just said its 64%? i mean thats quite strong innit?
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%
@@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.
You have to try this cocktail with Carpano Antica sweet vermouth!! Massive difference!! Cheers!! :-)
Wish I could get Carpano
@@RobsHomeBar It is ridiculously difficult to find Rob..
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! =)
Thanks! Absolutely, go for it! I made a follow up banana cocktails video! Cheers!
@@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! =)
@@Maplecook nice! Let me know! And I’ll check out your channel for sure! Cheers!
@@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...)
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.
I depends on the spoon but you guessed properly! My barspoon is exactly 1/2 tsp
What or how are you making the bottle labels with?
Standard home printer… but you have to buy waterproof vinyl adhesive printable sheets (Amazon)
@@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.
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?
Oh did I say that? It’s definitely vanilla extract
Banana extract tastes artificial 🤮
@@RobsHomeBar Gotcha! Pure Vanilla it is! 😁
You never explained why you used banana chips instead of fresh bananas. Don’t banana chips have added oils?
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
@@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.
@@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
any rum will get this job done right, buddy?
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!
@@RobsHomeBar Got it. Thanks a lot, my friend.
@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
@@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?
@@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