This video couldn't have come in a more perfect time, I was just sitting here, thinking about the best method to make a banana daiquiri for a friend's party
Perfect 👌 I am glad you found the channel. This syrup will be spot-on for a banana 🍌 daiquiri. I'll be filming this week how to make Banan liqueur using those syrups 😉
Just found your channel. I love that you show the different methods. I love making syrups, extracts and various flavored liqueurs. I think people often overlook the peel when using bananas. Even if you have plans for using the bananas to snack on, to cook/bake or for use in an ice cream dessert or shake of some kind, the peel doesn't need to go in the garbage or compost right away. Using a masceration to extract the flavor and keep a small bottle of syrup on hand is a brilliant way to utilize the peels before discarding them.
Thank you so much, and warm welcome to Mixology Hacks. I love to use every single possible part of any fruit. Stick around as i have big plans for this channel.
Very nice video and instructions! The next level would be making Banana Liqueur. I'm having trouble finding a good banana liqueur. I'd like to have Tempus Fugit Crème de Banane or Giffard Banane du Brésil since I've heard good things about both, but all that seems to be available are Bols or DeKuyper, and their flavor is nothing like real banana.
Thank you, friend. I will include some liqueur-making videos, so stay tuned for Banana Liqueur 🍌 Tempus is an incredible liqueur. Giffard, as well. Both are top-end premium liqueurs, but you can make a decent Banana liqueur at home. I'll get this video on my list 👍🏼
Leave it outside at room temperature, away from sunlight. I know many other videos say to leave it in the fridge, but 12 hours won't do any harm to be outside. Only make sure it is in a well-closed container.
Ok my friend. I have a HUGE request for a video. Since you believe in explanation in full detail. I've recently joined the mixology world in making acid adjusted juices. I use Kevin kos super juice online calculator. Something I don't understand is.. do we consider the juice of the fruit to count as part of the water count or do we add the calculated water AND the fruit juice?
Hi. I would love to make a video on the super juice. In fact, I've been thinking about it and trying to see if I can bring more information to the topic. However, to answer your question, you calculate the water against the weight of the peel and add the juice after. So, always calculate the water separate from the juice. I hope this makes sense.
Thank you. This channel is my long-time project and I can't wait to share all of the ideas I have for it. I'll make sure to include some more cocktails with Banana Syrup on Just Shake it Stir 👍🏼
Thank you. It means a lot to me. The support and engagement here have been over the top. Enjoy your banana 🍌 nog and stay tuned for the banana liqueur coming next 👍🏼
Very great video! For the sake of consistency, when I'm making fruit syrups, I keep track of the sugar content and adjust the volume at the end. 1L of simple syrup is about 550g sugar and 550g water. Similarly, if you double the weight and subtract ~11%, it'll give you the final volume.
I always struggle to pronounce the "soo veed", but I'll get it someday. I am planning to invest in the pressure chamber by Anova. It is on my shopping list.
Your videos are an amazing recourse!!! Thank you so much for making these
Glad you think so! It's so nice to see this format works. I wasn't sure at the beginning but I am enjoying it now.
This video couldn't have come in a more perfect time, I was just sitting here, thinking about the best method to make a banana daiquiri for a friend's party
Perfect 👌 I am glad you found the channel. This syrup will be spot-on for a banana 🍌 daiquiri. I'll be filming this week how to make Banan liqueur using those syrups 😉
@@MixologyHacks can't wait!
Great guide! I've watched a couple of times now - fantastic work
Glad you enjoyed it! Thank you!
Just found your channel. I love that you show the different methods. I love making syrups, extracts and various flavored liqueurs. I think people often overlook the peel when using bananas. Even if you have plans for using the bananas to snack on, to cook/bake or for use in an ice cream dessert or shake of some kind, the peel doesn't need to go in the garbage or compost right away. Using a masceration to extract the flavor and keep a small bottle of syrup on hand is a brilliant way to utilize the peels before discarding them.
Thank you so much, and warm welcome to Mixology Hacks. I love to use every single possible part of any fruit. Stick around as i have big plans for this channel.
Best follow along to make banana syrup!!!
Cheers Stephane. Happy to see you here. I better start filming the next episode.
Very nice video and instructions! The next level would be making Banana Liqueur. I'm having trouble finding a good banana liqueur. I'd like to have Tempus Fugit Crème de Banane or Giffard Banane du Brésil since I've heard good things about both, but all that seems to be available are Bols or DeKuyper, and their flavor is nothing like real banana.
Thank you, friend. I will include some liqueur-making videos, so stay tuned for Banana Liqueur 🍌
Tempus is an incredible liqueur. Giffard, as well. Both are top-end premium liqueurs, but you can make a decent Banana liqueur at home. I'll get this video on my list 👍🏼
Robs's Home Bar has a great Banana Liqueur recipe. Would love to see a similar video on this channel as well.
@@Succumbed2Rum Rob did a great video on Banana Liqueur. I will share a different technique so you have more choices.
Can I use this for espresso based drinks?
Absolutely. It is a great syrup and it it's full of flavour.
Can you do melon liquor?
I can. Thank you for the suggestion. I will plan it and include it in upcoming videos.
Do you leave it outside to melt or put it in the fridge?
Leave it outside at room temperature, away from sunlight. I know many other videos say to leave it in the fridge, but 12 hours won't do any harm to be outside. Only make sure it is in a well-closed container.
To jest absolutnie najlepszy film, który znalazłam na temat robienia syropu z banana!❤ Mistrzowski film❤ Uwielbiam!
Bardzo dziękuję! To takie cudowne widzieć, że mogę pomóc.
@@MixologyHacks ❤👍
Ok my friend. I have a HUGE request for a video. Since you believe in explanation in full detail. I've recently joined the mixology world in making acid adjusted juices. I use Kevin kos super juice online calculator. Something I don't understand is.. do we consider the juice of the fruit to count as part of the water count or do we add the calculated water AND the fruit juice?
Hi. I would love to make a video on the super juice. In fact, I've been thinking about it and trying to see if I can bring more information to the topic. However, to answer your question, you calculate the water against the weight of the peel and add the juice after. So, always calculate the water separate from the juice. I hope this makes sense.
I love this channel! I love watching these types of videos especially if it's going to be featured in Just Shake or Stir
Thank you. This channel is my long-time project and I can't wait to share all of the ideas I have for it. I'll make sure to include some more cocktails with Banana Syrup on Just Shake it Stir 👍🏼
You made so much banana syrup, you have to use it up somehow right? Lol@@MixologyHacks
Bannana peel oleo saccharum!!
Yes. A perfect way to use the banana peels 👍🏼
Can you do banana water?
Never done banana water, but you can do banana tea. The only banana water I've ever done is used with my plants.
Timing here too! Currently making a banana nog. Glad you're back friend. Love yr channel buddy
Thank you. It means a lot to me. The support and engagement here have been over the top. Enjoy your banana 🍌 nog and stay tuned for the banana liqueur coming next 👍🏼
Hope you licked off the peels off camera 😊 looks so tasty! Thanks chef!
Oh yes. Always when comes to delicious bananas 🍌😂
Very great video! For the sake of consistency, when I'm making fruit syrups, I keep track of the sugar content and adjust the volume at the end. 1L of simple syrup is about 550g sugar and 550g water. Similarly, if you double the weight and subtract ~11%, it'll give you the final volume.
Thank you. It is an excellent strategy to keep consistency as you do. I like that 👍🏼
Ill try your syrup to make a banana cachaça liquor
Sounds like a good plan. Let us know how it goes 👍🏼
@@MixologyHacks will do. I had a batch done but it did not taste very good; ill try finishing another one by this weekend or the next
How did I miss this one? My Saturday morning watch
Now you find it. Enjoy 😉
I also like to add a little salt to syrups
Why
Yes, not a bad call.
Salt usually helps to unlock more of the flavour. Just a punch is enough as the salt reacts with the ingredients and boosts the flavour.
It’s pronounced “soo veed “, literally means under vacuum. You should tell them to use gentle vacuum, when there’s fluid in the bag. And love my Anova
I always struggle to pronounce the "soo veed", but I'll get it someday. I am planning to invest in the pressure chamber by Anova. It is on my shopping list.