De Kuyper Creme De Bananes Liqueur, 50 cl

Product Information

We say: Not the simple sweetie the name might suggest. Made with rum, banana, spice and all things nice.

A close second only because it is a more unique toasted banana that might not be perfect in every drink, but it really is delicious. Hints of vanilla and a toffee gives this liqueur a great banana bread type taste. 3. Marie Brizard Banana Liqueur Tempus Fugit Crème de Banane Liqueur is made using a traditional maceration process, where bananas and Madagascar vanilla beans are infused in a high-quality neutral spirit. The liqueur is then filtered and bottled at 22% ABV. The result is a smooth and flavorful liqueur that captures the essence of ripe bananas. Did you know that the bananas used to make Tempus Fugit Crème de Banane Liqueur are hand-peeled to ensure that only the best parts of the fruit are used? This meticulous process ensures that the liqueur has the highest quality ingredients and a rich, authentic flavor. This liqueur highlights the brighter fruity side of bananas and is supported by the addition of pineapple and spices.

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. On the nose, you get bold banana candy aromas followed by much of the same on the palate. It’s sweet from start to finish, with a touch of cinnamon appearing on the finish with a more subtle flavor of banana. 4. Hiram Walker Creme De Banana

Marie Bizard Banane Liqueur is perhaps the deepest and most unique banana spirit on the list. The bananas are carefully sourced from Ecuador, where they are highly appreciated for their distinct taste and rich aromas. The expression is made by combining these bananas with an expert recipe of pineapple juice, spices, and herbs like vanilla and cocoa to create a complex but balanced flavor. 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: Others are made by infusing and/or distilling bananas themselves. These are more time-consuming to create and require the bananas to be at the perfect ripeness, otherwise, the flavor is spoiled. These offer a more balanced and authentic banana flavor, often much better suited to sipping if you want a refreshing, banana-forward drink. Lait - 3 tasses de lait entier, en utilisant du lait entier, c'est mieux pour faire une garniture de crème pâtissière riche et crémeuse.If you have both milk and cream on hand, it mostly becomes a matter of preference. Milk creates a lighter drink whereas cream is much heavier. Half and half will give you a good middle ground if you can’t decide. We say: Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier. With: Gold rum, crème de banane liqueur, oloroso sherry, falernum, white crème de cacao, orang bitters, cardamom bitters, and chocolate bitters. Most range-liqueur producers make a banana liqueur, each fitting on a flavour scale somewhere between decadent dessert and drier, more spirituous liqueurs. Some have a clean confected ripe banana flavour whereas others have a freshly roasted and mashed banana flavour, sometimes with gentle spice. Other producers distinguish themselves with green coloured banana liqueurs rather than the more usual canary yellow. It common for banana liqueurs to also be subtly flavoured with vanilla and extracts of herbs and spices.

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.

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. 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 Neither is necessarily better than the other, it just depends on what your purpose is for the drink. Key Lime Pie - La croûte de biscuits Graham est remplie de garniture au citron vert, puis recouverte d'une garniture fouettée.