So began the journey for the best banana liqueur, also known as crème de banane. By the 20th century, the banana was one of the most common and widely consumed fruit in the entire world. It’s obviously much more common now and usually quite cheap, so the love for banana liqueur is unsurprising. Their banana liqueur is particularly well crafted, starting with sun-ripened Brazillian bananas that are pureed and slowly infused in a neutral spirit. This is then blended with another spirit that is distilled from the bananas. Together, these two create a very sweet, tropical profile. The mixture is topped off with a dash of oak-aged cognac that brings the flavors together and creates a rich, luxurious mouthfeel. While you can opt for vodka or other spirits, traditionally rum and bananas are a great marriage so is an obvious choice for the base of the liqueur. It's worth searching out raw sugar if you can as it can add a deeper flavour than the refined stuff. The result tends to be pretty rich so while other recipes often include vanilla, you may find that overkill.

The nose offers a fantastic variety of banana notes, including mashed banana, dried banana, and banana cake with a touch of caramel. The palate is similar, with a taste of mashed bananas with a touch of pepper. The finish carries on the banana with a touch of vanilla essence as it fades. 3. Bols Banana Liqueur Key Lime Pie - La croûte de biscuits Graham est remplie de garniture au citron vert, puis recouverte d'une garniture fouettée. Tempus Fugit Spirits Crème de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Crème de Cacao was cacao from Venezuela while the best source of vanilla was from Mexico, so it was important that these two ingredients be specifically sourced to reproduce the best quality of Crème de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Crème de Cacao a medium brown. 24% ABV Peel and slice the bananas then put them in a clean, sterilised glass jar. Pour over the rum, seal the jar and give it a little shake to mix up the contents. Place in a cool but not cold, dark place for three days to allow the flavours to infuse. N'oubliez pas de consulter tous mes autres délicieux recettes de banane aussi! 💭 Conseils et remarquesLa garniture fouettée peut être réduite de moitié si vous ne faites que passer autour des bords de la tarte plutôt que d'étaler une couche complète sur la tarte. Distillates, purees, extracts and even other spices or vanilla all make up their different recipes. There are plenty of great options but here are my favorites: 1. Giffard Banane du Bresil This is another simple, three-ingredient treat that is super tropical and perfect for sipping poolside. You’ll need the following: With: Banana, cachaça, gold rum, crème de banane liqueur, corn liqueur, fino sherry, lime juice, and saline solution. With: Speyside single malt whisky, lemon juice, crème de banane liqueur, Islay single malt peated scotch whisky, Yellow Chartreuse liqueur, cinnamon syrup and pimento dram liqueur.

Neither is necessarily better than the other, it just depends on what your purpose is for the drink.After the three days, strain the fruit mixture and filter the liquid through a couple of layers of clean muslin. You may need to do this a couple of times as it's important to remove any debris or particles that remain in the liquid as they can give an off flavour later on. Coined by bartender Johnny Swet from a New York City bar, this one takes the classic dessert to the next level with a boozy rendition. The ingredients are pretty simple: