Which cocktail would you make first with Banana Liqueur 🍌? Buy Amylase through these links: geni.us/JSjYJcy Get a high powered blender for your cocktails: geni.us/a13XSD If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
I like a cocktail from Attaboy in NYC called "King Kong" which is basically 1.5oz bourbon (or rye), 0.5oz Smith & Cross, 0.5oz banana liqueur and 3 dashes of angostura bitters. It's like a banana bread old fashioned, especially with the rye option.
Brother, this video came at the perfect time! I've been finalizing the recipe for a banana-habañero margarita, but I found the banana liqueurs I could find around me weren't quite fitting the drink. Will have to give this a try; much love from the States!
Thanks for the recipe! Maybe baking the unpeeled bananas for 15 minutes at 180°C/350F to deactivate polyphenol oxidase and get a lighter coloured liqueur? I'll try that way as soon as I get some amylase to replicate.
Just finished making my first batch! Turned out wonderfully:) I should’ve used slightly riper bananas to achieve maximal banana flavor, but overall, it’s very good. Thanks for a great recipe. Would you recommend freezing the liqueur to disable the amylase enzymes? Also, any suggestions for other uses for amylase?
The Coconut Rum I made following your recipe turned out wonderfully, so I'll definitely be making this once I get together the ingredients. Can't wait to see how it turns out!
nice vid, Kev! i have my own, simper, version of banana liqueur in which i use only 4 ingredients, bananas, sugar, everclear and cinnamon. cheap, easy to make and a massive hit at work but i'm definitely trying out this one! thanks for sharing!
Hey Kevin! Super nice episode and an strawberry&banana cocktail is coming up for sure ! Its impossible in Quebec to have such highproof alcohol ! What would be the recipe with regular 40proof ? Cheers
I really wish I had this video two weeks ago, I just finished mine recently and that enzyme would have been very useful, I’ll make sure to use yours on the next batch!
Adding to the fun fact. There are different types of chicha, also traditionally made by chewing grains or starchy ingredients to make them fermentable starters. In Colombia we have corn chicha, but I think the days of chewing and spitting the corn are gone 😅
I’m not 100% but I’d say it’s alpha amalyse. Alpha amalyse is the attack dog, breaking down chemical bonds by slicing it in the middle. Releasing sugars and breaking the starch. Glucoamlyse is designed to eat the shorter chain sugars and make it more accessible for yeast.
I tried making this twice, with the difference that I was only able to source powdered amylase and liquid pectinex, instead of the other way around. Both times it tasted salty. Could the be the pectinex not eating up all the starch and staying behind in the final product?
That's interesting. I haven't experienced something like this. Amylase is the enzyme that breaks down starch so there shouldn't be a problem with pectinex. Maybe try sourcing different amylase?
@@KevinKos the reason I suspected pectinex is the substance has sodium in its name which sounds salty :) I have not yet gone as far as tasting it and amylase...
Besides the fact that this uses dark rum and "Howler Head" used bourbon, would they be regarded as being similar? I'm guessing sweetness might enter into the equation/discussion.
In my opinion Bols and De Kuyper smell and taste like banana candy. They don't smell or taste like real banana like the Giffard does. That's why I found your comment a bit surprising (and lacking).
Relax he’s just explaining for regular people who are here just casually or people that are not religious about it! Its not the big deal for a comment like yours
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Which cocktail would you make first with Banana Liqueur 🍌?
Buy Amylase through these links: geni.us/JSjYJcy
Get a high powered blender for your cocktails: geni.us/a13XSD
If you like what we do, you can also support the channel here:
🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime
🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos
👕 Merch: my-store-11171765.creator-spring.com
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
I found that bannana liquor is absolutely delicious when mixed with Amaro Nonino, but I haven't come up with a full recipe yet.
I like a cocktail from Attaboy in NYC called "King Kong" which is basically 1.5oz bourbon (or rye), 0.5oz Smith & Cross, 0.5oz banana liqueur and 3 dashes of angostura bitters. It's like a banana bread old fashioned, especially with the rye option.
how would I modify recipe if I don't have access to NGS? in Australia getting anything over 45% is hard
Kevin, this recipe looks really good and versatile.
Thanks!
Brother, this video came at the perfect time! I've been finalizing the recipe for a banana-habañero margarita, but I found the banana liqueurs I could find around me weren't quite fitting the drink. Will have to give this a try; much love from the States!
Amazing! I am so happy to hear that! Cheers!
Commercial Banana Liqueur is good, but the DIY version is a lot more a-peel-ing 😉🍌
boooo
Hurray!
As a dad I’m required to like that. Well done, sir (I’m assuming)
Awesome video. Excellent to use the skins to get so much more of that banana flavor and aroma. Cheers.
Cheers!
I was waiting for this one since I saw it on the calculator, thanks for the great work as usual!
Good catch! Cheers!
Thanks for the recipe! Maybe baking the unpeeled bananas for 15 minutes at 180°C/350F to deactivate polyphenol oxidase and get a lighter coloured liqueur? I'll try that way as soon as I get some amylase to replicate.
I am eager to hear your results! Thank you for sharing this!
Just finished making my first batch! Turned out wonderfully:) I should’ve used slightly riper bananas to achieve maximal banana flavor, but overall, it’s very good. Thanks for a great recipe.
Would you recommend freezing the liqueur to disable the amylase enzymes?
Also, any suggestions for other uses for amylase?
The Coconut Rum I made following your recipe turned out wonderfully, so I'll definitely be making this once I get together the ingredients. Can't wait to see how it turns out!
This is at a whole new level of amazing...
🤩 I am glad you like it!
nice vid, Kev! i have my own, simper, version of banana liqueur in which i use only 4 ingredients, bananas, sugar, everclear and cinnamon. cheap, easy to make and a massive hit at work but i'm definitely trying out this one! thanks for sharing!
I have been waiting for this for months!!!
I was so glad to see that you said how long does this last on a self. It would be wonderful if this become a habit on all future videos.
Hey Kevin! Super nice episode and an strawberry&banana cocktail is coming up for sure ! Its impossible in Quebec to have such highproof alcohol ! What would be the recipe with regular 40proof ? Cheers
I've only been waiting for this episode forever
I was just going to make a new batch of a banana liqueur, so this came just in time!
Cheers!
I really wish I had this video two weeks ago, I just finished mine recently and that enzyme would have been very useful, I’ll make sure to use yours on the next batch!
I am sure yours is delicious too. Yes, amylase is a great touch here. Cheers!
Adding to the fun fact. There are different types of chicha, also traditionally made by chewing grains or starchy ingredients to make them fermentable starters. In Colombia we have corn chicha, but I think the days of chewing and spitting the corn are gone 😅
Haha I hope so 😂
This was delicious, as were the cocktails you used this in, can't wait for that episode to drop! 🤤🍌
You wrote that comment 20 minutes after the video release. You managed to make it so fast?
@@bryleciel no, I'm lucky enough to have been on set when it was made 😎😅
Great recipes as always Kevin & team. Can you also make a recipe for homemade Allspice dram please? Thank you!
Noted. Thanks!
What type of amylase are you using? Is this alpha or gluco?
+1 (:
I have the same question!
I’m not 100% but I’d say it’s alpha amalyse.
Alpha amalyse is the attack dog, breaking down chemical bonds by slicing it in the middle. Releasing sugars and breaking the starch.
Glucoamlyse is designed to eat the shorter chain sugars and make it more accessible for yeast.
True. It's alpha, but gluco would do its job too I guess.
@@KevinKosis it The same as using alpha amylase powder mixing with water?
Perfect timing. I have way too many bananas and I love a good banana bread old fashioned. Excited to make this.
Hope you enjoy!
can we use powdered amylase?
Yes
@@KevinKos How Much?
great sweetener for an aged rum OF. Lime coin spray and drop.
Well now I'm thirsty!
I've made my own banana wine, and it's amazing, so I'll have to give this a shot as well.
I am also experimenting on the banana wine. Soo good!
I tried making this twice, with the difference that I was only able to source powdered amylase and liquid pectinex, instead of the other way around. Both times it tasted salty. Could the be the pectinex not eating up all the starch and staying behind in the final product?
That's interesting. I haven't experienced something like this. Amylase is the enzyme that breaks down starch so there shouldn't be a problem with pectinex. Maybe try sourcing different amylase?
@@KevinKos the reason I suspected pectinex is the substance has sodium in its name which sounds salty :) I have not yet gone as far as tasting it and amylase...
FINALLY! A bannana liquor recipe that makes a Saccharum from the peels! Everyone is always wasting all that flavor!
Well done!
Thank you! I am glad you like the recipe 😉🥂
Ever thought about selling DIY kits that are prepared with the correct amount of each ingredient?
The amylase link seems to not be working. Do you use an alpha or glycoamylase?
Sorry. Try to find alpha amylase at the brewery shop near you.
May merge this recipe with adam raquesea's eggnog recipe, will report back to see how well they go together after a month long fermentation
I can't wait to hear your report! Cheers!
Besides the fact that this uses dark rum and "Howler Head" used bourbon, would they be regarded as being similar? I'm guessing sweetness might enter into the equation/discussion.
I used la hechicera, dry rum where there is no added sugar. It's aged in ex bourbon casks so it's in a similar direction.
WONDERFUL JUST WHAT I WAS LOOKING FOR TO DRINK ON OCCASION NOW AND THEN.
🍹🍹🍸🍸CIN CIN.
I am happy to hear that! Cheers!
Looks very nice but it's almost impossible to get pure amylase (not mixed), not where i live anyway.. and i don't trust on online shopping.
Sorry to hear that. What about some brewery shops?
It might be easiest to find amylase in brewery stores
True!
The jungle spit liquor is called "masato" not chicha
🍌
Calling Giffard "candy like" and not saying anything about Bols or De Kuyper... doesn't sound very impartial or even professional.
By calling it "candy like" I am not saying that it's bad or something. Just different from my recipe. Sorry if you see this unprofessional.
In my opinion Bols and De Kuyper smell and taste like banana candy. They don't smell or taste like real banana like the Giffard does. That's why I found your comment a bit surprising (and lacking).
Relax he’s just explaining for regular people who are here just casually or people that are not religious about it! Its not the big deal for a comment like yours