How do you know when it's ready? By taste, so after a few days, taste a little of the concoction after you shake it. Recap if it's not quite to your taste preference. Each day taste a little until it's just right. Banana can take up to a week to infuse and capture the banana flavor fully. But you are the judge of the taste you prefer, so be checking it after a couple of days and up until it's the flavor you prefer and expect.
You'll need to strain the liquor after it reaches the peak flavor. But don't discard the fruit. I have some recipes for using it, that you may enjoy.
There is no need to purchase the most expensive liquor. A middle shelf variety works fine, but choose what you prefer.
Yield: 1 Pint Banana Infused Liquor
What you need:
Middle shelf Liquor--Rum, Vodka, Brandy (choose one you or your recipient likes)
2 Medium Ripe Bananas (sliced in 1/2"-1" chunks)
Pint Mason Jars with lids and rings (clean and sterilized)
Fine Mesh Sieve
Cheese Cloth, Coffee Filter or Muslin
Decorative Bottles (if gifting)
Decorative Labels, ribbons, raffia, lace or burlap (for decorating as gift)
Prepare the bananas. Place the bananas slices/chunks into the jar. Pour the liquor over the bananas to cover completely, within 1/2" of the rim of the jar. Run a thin knife blade inside the jar edge to release any bubbles. Top off with liquor as needed. Tighten the lid securely. Label, with date, and the liquor used. Set aside in a cool, dark pantry. Every day shake the jar, to distribute the liquor evenly through the fruit. If the fruit absorbs the liquor top off as needed.
Day 3. Shake the jar, open and taste a little to see if it has infused to your liking. Repeat each day, until the infusion has reached your preferred taste. This should be within one week of the day you made the infusion.
When the infusion has reached peak flavor, strain, using a fine mesh sieve lined with cheese cloth, coffee filter or muslin. Pour back into a clean sterilized mason jar or into decorative bottles. Reserve the fruit for use in other recipes. (Refer to the links below).
Note: You can use this when it has reached peak infusion and has been strained, however the longer the liquor ages, the more mellow and smooth the flavor. Plan ahead up to 6 or 8 weeks before using or gifting. You may need to strain it a couple of times through a clean cloth to assure a more clear infusion. There may be settling in the infusion if not strained thoroughly, which doesn't hurt anything, except appearance. You can either strain until clear, or strain when preparing cocktails if needed.
For Gifting: Pour the strained liquor into clean, sterilized decorative bottles. Label and add ribbons, raffia or other adornments. Include a great cocktail recipe for use with the infused liquor (you can find many online, if you are not familiar with a banana flavored cocktail). Banana Crush, Banana Punch are options, or simply ice added with lemon lime soda or sparkling soda. Or invent your own.
Tip: The recipe can easily be doubled and made in a quart jar if desired. Add a split vanilla bean, or use a vanilla infused liquor to infuse the bananas.
Tip: The reserved fruit does not need to be discarded, it's great for making my Tipsy Monkey Butter and added to any Banana Bread.
Note: Be sure to use clean, sterilized equipment to assure that your infusion is not tainted. Liquor kills most bacteria, however, always err on the side of caution.
Refer to the link to make Tropical Banana Fruit Dip:
Refer to the link for Eggnog Banana Bread:
Refer to the link for Pumpkin Apple Butter Bread:
Refer to the link for Sweet Potato Banana Bread:
Refer to the link for Tipsy Pumpkin Banana Bread:
Refer to the link for Tipsy Monkey Butter:
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