Exotic moonshine from bananas. Recipe for tincture on bananas on vodka (alcohol, moonshine) Tincture of banana skins on vodka

In many African countries and island nations of the southern hemisphere, moonshine from bananas considered the national drink. It is produced and consumed there in large quantities. This is primarily due to the fact that the climate of these countries is perfect for growing bananas.

In the CIS, industrial production of alcohol from this crop is impossible due to the high cost of raw materials. But for the purposes of the experiment, you can try to make banana moonshine at home by buying raw materials in the store.

From a botanical point of view, banana is a berry. He was one of the first to be cultivated by man. It grows mainly in tropical latitudes, where the temperature rarely drops below 10ºС.

To date more than 500 varieties of bananas are known, however, only a few species are grown on an industrial scale. The fact is that most varieties have low immunity to various diseases, they quickly deteriorate and are not intended for export.

Ripe fruit, depending on the variety, contains 20-30% sugars. Also in the composition there is a small amount of starch and polysaccharides (1-2%).

Attention! Before transportation, the banana peel is coated with a special chemical composition. The substances included in it are unsafe for the body, therefore peel should be removed..

In addition, it contains practically no sugar and is useless in the manufacture of mash.

Recipe Ingredients

To prepare one liter of banana moonshine 40-45º you will need:

5 kg of peeled bananas or 7-8 kg of unpeeled ones (it is best to use overripe fruits with a blackening peel, because they have the highest concentration of sugar);
3 liters of water;
30 gr dry yeast;
50 g of kefir (banana mash foams a lot, kefir helps to avoid increased foaming);
sugar (to increase the amount of the finished drink, you can use sugar if you wish, but then the aroma and taste of the feedstock will be minimal).

Braga from bananas

First you need to chop bananas, turning them into puree. You can do this with a blender or by passing them through a meat grinder. Then water is added and everything is thoroughly mixed.

Next, you need to activate the yeast (read:). They are added to a glass of sweetened water at room temperature and left for 20-30 minutes. Banana wort is placed in a fermentation tank, activated yeast is added to it. For prevent excess foam a few tablespoons of kefir are added to the wort.

If the foam still begins to stand out profusely, it is recommended to sprinkle on the surface of the mash crushed biscuits. This is guaranteed to reduce foaming.

At the end of the fermentation tank shutter is installed. A container with mash is placed in dark warm place. The fermentation process lasts from a week to 20 days, depending on the quality of the yeast.

You can check tasting it. If the mash is bitter, then it is ready.

You can also use the old proven method - bring a burning match to the fermentation container.

If the fire goes out, it means that the process is not over yet and carbon dioxide continues to be released. The match is burning - the mash is ready.

After fermentation, the wort must be passed through gauze several times so that no large parts of the pulp remain in it.

For the best result you can lighten the mash with gelatin. This will take a little more time, but as a result, the possibility of burning the mash is excluded, and this can lead to a deterioration in the quality of the finished product.

The process of obtaining banana moonshine

After cleaning the mash, you can proceed to the distillation process. The wort is placed in a distillation cube and quickly brought to a temperature of 60-65º.

Reference! To increase the volume of the final drink, it is recommended not to resort to fractional distillation during the first distillation.

Distillate is withdrawn up to the strength of 30 revolutions in the jet. Then the resulting raw alcohol must be diluted to 20º.

At this stage, it is usually recommended to carry out basic cleaning activities. But in this case, in order to avoid loss of the aroma of the feedstock, it is not worth purifying the distillate with coal or using other methods. After dilution with water, alcohol is immediately sent to redistillation.

For secondary distillation, be sure to you need to separate the initial and final fraction. They contain a large number of harmful impurities that are dangerous to health. Starting faction (head) will be approximately 10-15% of the total output.

Do you want exotic? Make moonshine from bananas. The drink comes out strong, with a subtle aftertaste and a slight aroma of banana pulp. Although the preparation process is a bit more complicated and a little longer in time than for the production of the usual moonshine from sugar and yeast, but if everything is done correctly, the result is worth the effort.

As for the cost of such a drink, it can be reduced by buying raw materials from the so-called illiquid product - a product that has not yet been touched by rot, but has already lost its presentation. As a rule, blackened-skinned bananas are readily sold at a reduced price. The main thing is to understand whether the banana has darkened from maturity or has been frozen during transportation and improper storage. Overripe bananas smell slightly of mash, while frozen ones have a natural flavor that almost disappears.

Process details

For moonshine, it is better to buy overripe bananas, although you can also ferment a good wort with frozen fruits if you add more sugar. The condition of the skin does not matter at all, since it does not need to be added to the mash, there is no value in it - no taste, no aroma.

In addition, during transportation, bananas are treated with a special chemical solution of benzimedazole. It is a fungicide that prevents the development of fungal infections and inhibits the process of fruit ripening. And before putting bananas on the counter, they are treated with ethylene - another regulator that speeds up ripening. It is clear that all these chemicals remain on the peel, so it is sent to compost without regret.

But the pulp of bananas is all the more valuable, the riper it is. An overripe fruit has more sweetness, which means that there is no need to add sugar to the wort. Of course, the output of moonshine from mash with sugar will turn out to be greater, but the banana notes will become much weaker (that is, all the exoticism of the drink will be lost).

By the way, a banana is a berry, not a vegetable, as many used to think, and a banana palm is not a tree at all, but a herbaceous plant, only very large.

The sweetness of the fruit depends on the variety. On average, the pulp of a tropical guest contains 1–2% starch, 20–30% sugar, and 0.5–0.7% inulin polysaccharide. When the wort is heated, inulin is split and converted into sugar, but at this stage it is very important not to overheat the banana mass (limit - 60 ° C) and prevent it from burning.

Banana mash foams very strongly, so the prepared container (best of all, a glass bottle) needs to be filled with mass only up to half. Also, a crumb of biscuit cookies, scattered over a foamy cap (1 pc per 10 l of wort), vegetable oil (1 tsp per 10 l) or kefir (2 tbsp per 10 l of mash) will help to cope with the foam.

exotic moonshine recipe

For the first (trial) portion of the “banana” without sugar, the following components will be required:

10 kg bananas (weight of unpeeled fruits is indicated)
5 liters of water
1 st. l. dry yeast (or 120 g pressed).

For sourdough "bananas" with the addition of sugar, the components are distributed somewhat differently, namely:

10 kg bananas (with peel)
6 kg fine sugar (it dissolves faster)
29 liters of warm water
150 g dry (750 g pressed) yeast

When all the products are ready, you can start fermenting the wort. For banana moonshine, the mash needs to be warmed up a little, so the peeled fruits are mashed (you can use a blender or meat grinder for this purpose) and mixed with water and sugar. After thoroughly mixing the future mash, put it on fire and heat it to a temperature of + 55 ... + 60 ° C, periodically stir the wort so that the fibrous parts of the banana settling to the bottom do not burn.

You need to warm up the starter for about an hour, then cool it to + 25 ... + 35 ° C. If the mass is too thick, you can dilute it with water and only then add yeast. For fermentation, the wort is poured into a glass bottle and a water seal is installed. In the absence of such, you can use a regular medical glove.

You just need to put it on the neck of the container and make a small puncture with a needle in one of the fingers.

For better fermentation, the temperature in the room where the bottle is located should be between + 18 ... + 25 ° C. After at least 5 days (or a month may pass), the starter will stop fermenting, gas bubbles will stop coming out of the water seal, or a medical glove will fall off. You can try braga. If it is ready, there will be no sweetness left in it, the taste will be bitter with subtle banana notes. A well-fermented wort will make a fairly strong banana moonshine.

Double distillation of banana moonshine

Before proceeding with the distillation, the mash should be filtered and squeezed through 3 layers of gauze. This is necessary so that the pulp that settles on the bottom of the apparatus does not burn. During the first distillation, moonshine must be taken until the strength in the trickle drops below 15% vol. Before re-distillation, it is necessary to measure the total strength of the product and reduce it to 20% by volume, diluted with spring or melt water.

Distilling the second time, you need to collect the first 15% of the total volume of moonshine (the so-called heads) in a separate bowl, this fraction contains only harmful compounds, and you can’t drink it. You can complete the distillation when the strength of the moonshine in the stream drops below 30% vol. (These residues are called tailings, which are suitable only for distillation along with the next batch of wort).

The resulting moonshine should be drained into one container and measure the total strength.

For the best taste, banana alcohol can be diluted with spring water up to 45°C.

You can drink banana spirits after 3 or 4 days, so that the taste becomes saturated and the aroma is more noticeable. Keep moonshine from bananas at home only in glassware, hermetically sealed and, preferably, in a dark place. By the way, if you add a pinch of vanilla and orange zest to it before drinking a banana, you get a drink that is very unusual in taste.

Alcohol that insist on various fruits, has a strong but pleasant aroma and taste. That is why it is loved and often consumed by women, most of whom like sweet and not too strong spirits. Although home winemakers use many different fruits in their production, not many people know that delicious liqueurs and liqueurs can be made from bananas.

Banana fruits contain a huge amount of starch and sugar, which is always in the hands of winemakers and moonshiners. Moreover, for the preparation of various alcoholic drinks based on a banana, not only the pulp of the fruit is used, but also its peel, which contains a lot of vitamins and nutrients.

One of the most common drinks made with bananas is banana tincture. Is it difficult to cook it at home? What, besides the fruits themselves, will a home craftsman need?

To date, there are several basic recipes for making homemade banana tincture. Subject to all the steps that the technology implies, the output is a fragrant, tasty and strong drink, and in some cases the taste of vodka or alcohol is not felt at all.

After considering several recipes, you can choose the most suitable for yourself:

Recipe #1

Any connoisseur of alcohol can prepare a tincture according to this recipe, even one who has never prepared alcohol on his own. For cooking you will need:

Bananas - 2-3 pieces;
Moonshine or vodka - 1 liter.

The sequence of cooking steps is as follows:

The fruits are thoroughly washed and peeled.
Cut into small slices, put in a jar and pour vodka or moonshine
Tightly closed with a lid, insist for 3-5 days in a dark place at room temperature
At the end of the period, filter through several layers of gauze or pass through a cotton filter
The tincture is ready to use, and it is better to serve it chilled.

Recipe number 2.

It uses the same ingredients, but in larger quantities. In order not to be mistaken, winemakers adhere to a ratio of 1: 2, where 1 part of bananas and 2 parts of vodka or moonshine are used.

Technology:

Bananas are cut into slices, mashed and put into a container for infusion;
The whole mass is poured with moonshine or vodka, tightly closed with a lid and placed in a dark, cool place for a period of 30 days;
A month later, the drink is filtered through a cotton filter or gauze folded in several layers.

The output is a fragrant tincture, which also has a stunning amber hue.

Recipe number 3.

This recipe involves the use of not so much fruits as their peel. Tincture is effectively used for the prevention and treatment of many diseases and edema.

Cooking method:

The peel of one banana is cut into slices and crushed with a blender;
The resulting mass is poured with vodka in an amount of 0.5 l;
The mass is insisted for 40 days in a dark place;
After straining through a gauze or cotton filter, the tincture is ready for use as a medicine.

Whatever recipe a home winemaker chooses, he can be sure that he will get a delicious, beautiful and fragrant drink that will delight not only family members, but all his guests.

What else can you do with bananas?

banana liqueur recipe
banana beer recipe
banana moonshine recipe
banana wine recipe
banana kvass recipe

frullato.ru

What kind of product is a banana?

From a botanical point of view, banana is a berry. He was one of the first to be cultivated by man. It grows mainly in tropical latitudes, where the temperature rarely drops below 10ºС.

Ripe fruit, depending on the variety, contains 20-30% sugars. Also in the composition there is a small amount of starch and polysaccharides (1-2%).

Attention! Before transportation, the banana peel is coated with a special chemical composition. The substances included in it are unsafe for the body, therefore peel should be removed..

In addition, it contains practically no sugar and is useless in the manufacture of mash.

Recipe Ingredients

To prepare one liter of banana moonshine 40-45º you will need:

5 kg of peeled bananas or 7-8 kg of unpeeled ones (it is best to use overripe fruits with a blackening peel, because they have the highest concentration of sugar);
3 liters of water;
30 gr dry yeast;
50 g of kefir (banana mash foams a lot, kefir helps to avoid increased foaming);
sugar (to increase the amount of the finished drink, you can use sugar if you wish, but then the aroma and taste of the feedstock will be minimal).

Braga from bananas

First you need to chop bananas, turning them into puree. You can do this with a blender or by passing them through a meat grinder. Then water is added and everything is thoroughly mixed.

Next, you need to activate the yeast (read: choosing yeast for high-quality mash). They are added to a glass of sweetened water at room temperature and left for 20-30 minutes. Banana wort is placed in a fermentation tank, activated yeast is added to it. For prevent excess foam a few tablespoons of kefir are added to the wort.

If the foam still begins to stand out profusely, it is recommended to sprinkle on the surface of the mash crushed biscuits. This is guaranteed to reduce foaming.

You can check the readiness of the mash, tasting it. If the mash is bitter, then it is ready.

You can also use the old proven method - bring a burning match to the fermentation container.

If the fire goes out, it means that the fermentation process is not over yet and carbon dioxide continues to be released. The match is burning - the mash is ready.

After fermentation, the wort must be passed through gauze several times so that no large parts of the pulp remain in it.

The process of obtaining banana moonshine

After cleaning the mash, you can proceed to the distillation process. The wort is placed in a distillation cube and quickly brought to a temperature of 60-65º.

Reference! To increase the volume of the final drink, it is recommended not to resort to fractional distillation during the first distillation.

Distillate is withdrawn up to the strength of 30 revolutions in the jet. Then the resulting raw alcohol must be diluted to 20º.

This is interesting: Is it worth distilling moonshine a second time? How to do a double run correctly

It can be identified by the characteristic smell of fusel compounds. As soon as the smell is gone, you can proceed to the selection of the useful part - body. The main part is taken up to 40º in the jet. Next comes the final fraction - tails. This part is also unfit for consumption, so it must be separated.

More on the topic: Why is it necessary to separate the heads, body and tails in moonshine?

Finally, the resulting distillate is diluted to a strength of 40-45º. It is recommended to insist for several days. Then you can start tasting.

On the Internet you can find a lot of reviews about banana moonshine. The authors of most of them do not advise the use of bananas as the main raw material for the production of moonshine. The taste of such a drink is quite controversial, and the cost of its production is high.

Useful videos

Making homemade distillate from bananas, see:

Banana fruit brew:

See what happened after a double distillation of moonshine from bananas, as well as tasting the finished product:

Banana tincture on moonshine, look:

But who knows, maybe the secret of banana moonshine has not yet been revealed. And someone will one day create a drink from these fruits that will be on a par with whiskey and cognac.

posamogonu.ru

Recipe number 1, or a simple banana tincture

Even novice bartenders can make this kind of drink on vodka and banana, because its main feature is a minimum of ingredients and a short aging time. To prepare the tincture you will need:

First, the fruits must be washed and peeled. The bananas are then cut into small pieces.

slices (1.5–2 cm thick), folded into a jar and filled with an alcohol base. Such a drink is insisted for no more than 3-5 days, after which it is carefully filtered through a gauze or cotton filter. The finished tincture can be served immediately to the table - guests will definitely appreciate the persistent aroma of ripe bananas, which will completely drown out the smell of vodka or alcohol.

Filtration of such a drink is a rather lengthy process, however, the end result will please.

Recipe number 2, or tincture for those who are willing to wait

Banana drink with vodka can be made in another way. Ingredients remain the same, but they are worth it

take a little more. The main thing is to adhere to the proportion of 1 part of the fruit and 2 parts of alcohol or vodka. Fruits are also cut into slices, mashed and put into a large container. The resulting mass is poured with vodka or moonshine, tightly closed with a lid and left in a dark, cool place for a month.

At the end of the period, the drink is filtered through cotton wool or gauze, bottled. In addition to the pleasant smell of bananas, the tincture also has an incredibly beautiful amber color.

samogonpil.ru

How to make banana liqueur at home?

Banana liqueur at home turns out to be very tasty, and it will not take much time and effort to prepare it. But in order for the drink to turn out fragrant and appetizing, you need to take into account some features. Following the recommendations below, everything will definitely work out at the highest level.

Bananas need to be chosen very ripe and fragrant.
Liquor can be prepared on the basis of vodka, diluted alcohol or high-quality moonshine.
The amount of sugar can be adjusted to your taste, depending on how sweet the product is in the end you want to get.

Banana liquor at home can be prepared by everyone, the cooking procedure itself is not at all complicated, and all the components for this are available. This drink is very sweet, and therefore it must be properly served and combined with food.

Banana liqueur goes well with fruits - apples, oranges and strawberries.
Liquor can be served with tea, coffee or added to ice cream.
Drink to taste can be diluted with water or add ice to it.

Banana liqueur at home on vodka

Banana liqueur at home, the recipe of which will be presented below, is very tender and fragrant. The amount of condensed milk can be reduced or increased, based on how sweet you want to get the liquor. This drink can be prepared without proteins, but they give the liquor a special tenderness.

Ingredients:

bananas - 3 pcs.;
milk - 150 ml;
vodka - 300 ml;
condensed milk - 400 g;
eggs - 2 pcs.

Cooking

The banana pulp is cut into pieces.
With a mixer, beat the proteins with milk, condensed milk and banana.
Vodka is poured in, stirred, the container is tightly closed and put in the cold for 45 minutes.
Banana flavored liqueur is filtered through gauze and bottled for storage.

Banana liqueur on alcohol

Banana liqueur, a recipe for alcohol - a strong drink, but very fragrant and tasty. The proportions in this case are approximate. The amount of one or another component can easily be increased or decreased, thereby making the drink stronger or less sweet. To make the taste more intense, you can add more bananas.

Ingredients:

big banana - 1 pc.;
alcohol - 400 ml;
water - 150 ml;
sugar - 300 g;
vanilla, cinnamon - 1 pc.

Cooking

A banana is cut into pieces, poured with alcohol, cleaned for a week in the cold, and then filtered.
Syrup is made from water, spices and sugar.
The liquids are mixed and put back in the cold for a month, and only after that the banana liquor is served.

Moonshine banana liqueur

Banana liquor at home, a moonshine-based recipe can also be delicious, although many believe that moonshine can kill the aroma and taste of fruits, and the drink will not work. Everything will work out perfectly, only the choice of the alcohol component must be approached very carefully - the moonshine must be High Quality then the liquor will be delicious.

Ingredients:

bananas - 5 pcs.;
moonshine - 1 liter;
water - 300 ml;
sugar - 300 g.

Cooking

Bananas are crushed into puree using a pusher.
The mass is placed in a jar and poured with moonshine.
All this is well kneaded, closed tightly with a lid and cleaned for a month in a dark, cool place.
After that, the mass is filtered and served.
A syrup is prepared from sugar and water and poured into a pre-strained liquid.
Banana liqueur is thoroughly stirred and served.

Banana liqueur on alcohol without eggs, the recipe of which is presented below, is prepared with the addition of lemon. In this case, both the zest and the lemon juice itself are used. The amount of granulated sugar can be reduced if highly sweet drinks are not to your liking. Instead of alcohol, you can also use vodka, it is only important that it be without additives.

Ingredients:

bananas - 4 pcs.;
lemon - 1 pc.;
alcohol - 750 ml;
water - 1 liter;
sugar - 1 kg.

Cooking

Juice is squeezed from the lemon, and the zest is rubbed on a grater.
Bananas are mixed with juice, zest and sugar, poured with alcohol, corked and put in a dark place for 2 weeks.
Syrup is made from water and sugar.
Filter the alcohol infusion, combine it with syrup.
The banana and lemon liqueur is bottled and served.

Strawberry-banana liqueur will definitely appeal to women and everyone who is not indifferent to sweets. The drink turns out to be very fragrant and tasty, while its strength is not too high. One of its drawbacks is that you need to cook it in advance, because the total cooking time will take almost a month.

Ingredients:

strawberries - 350 g;
bananas - 3 pcs.;
vodka - 400 ml;
sugar - 200 g;
water - 200 ml.

Cooking

Bananas and strawberries are cut into plates and placed in layers in a jar.
Pour all this with vodka and leave for 10 days.
After that, the infusion is drained, sugar is poured into the jar and left until it dissolves.
The syrup is drained, the fruits are poured with boiled water, washing off the remaining sugar, and then this liquid is combined with syrup and alcohol infusion and left for 2 weeks.
After that, banana liqueur can be tasted.

Vodka-based sweet banana liqueur is a strong drink, but at the same time it has a very pleasant taste. This is due to the fact that banana liqueur contains cream. The drink is easy to drink, but you need to remember about its strength, so as not to drink too much and not get drunk. If you want to reduce the strength, the amount of sugar syrup can be reduced.

Ingredients:

bananas - 500 g;
vodka - 600 ml;
fat cream - 200 ml;
water - 100 ml;
sugar - 200 g;
lemon juice - 2 tbsp. spoons.

Cooking

Dissolve sugar in water and pour in cream.
Bananas are whipped with lemon juice and pureed.
Mix the creamy mass with banana puree and vodka.
The future banana liqueur is bottled and hermetically sealed.
After 2 weeks, the drink will be ready to serve.

womanadvice.ru

Recipes for simple banana tinctures

The first banana tincture for alcohol is elementary in preparation and consists of 2 ingredients - vodka and bananas. In order for the bananas to become sweeter, we freeze two fruits in the freezer.

Frozen fruits are peeled and finely chopped.
Next, put it in a 1 liter jar and fill it with forty-degree alcohol or vodka (0.75 l).
Mix thoroughly and leave for a month in a cool and dark place.
Then we filter the infused drink through cheesecloth or special paper. Banana tincture of rich amber color, with an exotic taste and smell is ready.

Banana and orange tincture

No less original in taste is another alcohol tincture based on banana with large quantity ingredients, it contains two fruits - a banana and an orange. We observe the following proportions:

banana - 4 pcs;
orange - 2 pcs;
sugar - 1 kg;
alcohol - 0.75 l;
distilled water - 1000 ml.

The method of preparation is also slightly different from the method of preparing the first tincture.

We clean the fresh fruits of bananas, cut into small pieces.
Peel washed oranges.
From the pulp of oranges, only squeeze the juice, and finely chop the zest.
Mix oranges with bananas and put in a suitable glass container.
Next, pour 0.1 kg of granulated sugar, pour alcohol and leave in a dark and cool place for 2 weeks.
On day 14, we cook syrup from water and 0.9 kg of sugar. We filter the tincture through gauze 2 times, after which we pour the syrup into it.
Then we put it in the refrigerator for several hours, after which the banana-orange tincture is considered ready.

There is a banana liqueur recipe for lovers of spicy drinks. The main ingredient in this tincture is not fresh bananas, but dried ones. The proportions are:

dried bananas - 0.45 kg;
ginger (root) - 6 g;
vanillin - 2 g;
sugar - 0.45 kg;
vodka or moonshine - 0.9 l;
distilled water - 0.6 l.

Cooking process:

We put bananas in a jar (necessarily glass), ginger and vanillin there, pour alcohol. Leave to infuse in a cold and dark place for 2-3 weeks.
For 14 or 21 days we filter the tincture, at the same time we cook sugar syrup. Add the cooled syrup to the tincture and mix thoroughly.
After that, we insist the drink for another 1 week. In a week, the spicy tincture will be ready.

There is always a lot of peel left from bananas. Bananas themselves are very useful for humans, oddly enough, their peel also has useful properties. Therefore, it should not be thrown away. First of all, this useful product, which has been successfully used in traditional medicine. With the use of banana peels, all kinds of tinctures, liquors, decoctions and even compresses are made.

Not only is banana peel absolutely safe, but it can also benefit the body. Alcohol tincture with its use does not cause allergies and food poisoning. In the combination of alcohol and banana peel, such components necessary for the body as polysaccharides and tryptophan are formed. Once in the human body, tryptophan is converted into the well-known hormone serotonin, popularly called the hormone of happiness. Serotonin, among other things, has a relaxing effect and is responsible for good mood person.

Banana tincture for joint pain

It is very easy to make such an alcohol tincture on a banana peel, for this you need a blender and imagination. Banana peel from 5-6 bananas should be finely chopped in a blender and pour about 0.5 liters of vodka. It takes about a month to insist. Then cork into dark glass bottles. Apply with joint and muscle pain in the form of compresses and lotions.

Anti stretch tincture

To get rid of swelling or sprains and abrasions, you should prepare a slightly different tincture: pour a glass of 100% alcohol on the skin of a whole banana, insist for a day and filter. Such a healing tincture is rubbed into a bruised place several times a day, but one should not be zealous. It is enough to do this just a couple of times, otherwise you can burn the skin at the site of a bruise or abrasion.

Sweet liqueur with banana pulp and milk

Women will definitely like the liqueur with the pulp of bananas and milk with a tart sweet taste and a creamy banana aroma. For its preparation, the following products are needed:

banana - 6 pcs;
milk - 300 ml;
2 cans of condensed milk;
eggs - 4 pcs;
vodka - 600 ml.

Cooking method:

First of all, you just need to mash bananas with a fork;
Separate the egg white (only it is needed to make liquor);
Mix mashed bananas, egg whites, milk and condensed milk in a blender or beat with a mixer until smooth;
In a thin stream, stirring the whole mixture, pour vodka into it.
Now the liquor needs to be allowed to stand for about an hour (or more) in the refrigerator and enjoy its tart sweet taste.
Now it should be poured into dark glass bottles and corked. This is done in order to keep it fresh for a long time and prevent foreign odors from getting inside. Must be stored in the refrigerator.

From this liquor in the future, you can prepare various cocktails. For example, it can be mixed with lime juice, vodka and mint for a less tart drink. With the preparation of cocktails, you can fantasize, it all depends on your preferences and taste sensations.

I advise you to watch a video about making milk banana liqueur:

how-to-drink.ru

Banana is one of the most famous plants that people have grown since ancient times. For many, this is not only a favorite fruit, but also the basis of their diet. In countries such as Ecuador, the Philippines, Burundi and Samoa, bananas are one of the staple foods. On average, a person living in one of these countries eats 70 kg of bananas per year. In Russia, 1 person accounts for 7 kg. The Malay Islands are considered the birthplace of this fruit. Banana not only tastes good, but also has many health benefits. It contains vitamins, trace elements, a large amount of fiber, as well as natural sugars. This dietary product is useful for many diseases of the gastrointestinal tract, and even for diabetes.

Banana is also very beneficial for children. From bananas you can prepare various culinary masterpieces. Due to the fact that the banana has high palatability, it can be used to make an excellent fruit liqueur or banana liqueur. If moonshine is used to produce this sweet and aromatic drink, its taste will be very pleasant and mild. To make banana liqueur, you will need 4 large bananas. First, bananas need to be frozen, then peeled and finely chopped. Pour uncut bananas with moonshine, observing the proportions: 1 part puree and 2 parts moonshine. Moonshine must be of good quality. Mix the resulting mixture well, close the lid tightly and leave for 1 month. Then strain the finished tincture through a filter. As a filter, you can use gauze or filter paper. After all these actions, you get a transparent amber-colored drink with a delicious fruity aroma.

Banana peel should not be thrown away, as it can be used to make a tincture for rubbing. To prepare the tincture, you need to take the peel of 4 bananas, chop it very finely or grind it in a blender. Pour all this with one bottle of vodka and leave for 35-40 days in a place protected from light. The resulting tincture has a therapeutic effect on pain in muscles and joints. Applied externally.

Banana is also used for the manufacture of cosmetic products. At home, you can prepare a face mask using banana pulp. The skin after such a mask looks fresher and well-groomed. To prepare the mask, you need to take the pulp of one banana, beat the protein and mix everything. Add the juice of one lemon and a couple of drops of vegetable oil to this mixture.

Banana is a valuable product that can be both the basis of various alcoholic beverages and a valuable ingredient in cosmetology and traditional medicine.

In our series of articles "Tinctures" you can learn how many new and interesting things can be prepared from familiar and familiar products.

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Peeled banana tinctures

The simplest, but quite tasty, fragrant tincture can be made with just two ingredients? bananas (2 pcs.) And good 40-degree vodka (0.75 l). You can use homemade moonshine, but it must be of very high quality.

First you need to freeze bananas, as a result of which they will become much sweeter. Then the fruits are peeled and finely cut. Spread in a 1 liter jar, pour vodka.

The solution is stirred, the jar is closed nylon cover. In order for the taste of the drink to be saturated, it must be infused in a cool, darkened room for a month.

After this period, the tincture is filtered through cotton wool, filter paper or gauze. The result is an amazing alcoholic drink amber color with? tropical? aroma.

A slightly more complex composition of banana tincture or liqueur is made with the addition of oranges. Proportions of ingredients:

Bananas? 4 fruits.
Are oranges sweet? 2 pcs.
Sugar? 1 kg.
Alcohol? 750 ml.
Is the water distilled? 1 l.

Cooking technology:

The finished sweet tincture is bottled, put in the refrigerator.
After a few hours, the liqueur will be ready to drink.

If you wish, you can experiment with the tastes of dessert alcohol and prepare an original spicy tincture from dried bananas. It will need the following ingredients:

Dried bananas? 450
Ginger root? 6 y.
Vanillin? 2 y.
Sugar? 450
Water? 600 ml.
Vodka? 900 ml.

The fruits are peeled, cut, placed in a glass container. Add spices and pour alcohol.

The drink is infused for 2-3 weeks in a dark, cool place, after which it is filtered through cotton wool. At the same time, sugar syrup is boiled. Cool it and pour it into vodka tincture.

At the end, you need to mix the drink well and send it to infuse for another 6-8 days. After that, a dessert alcoholic drink made from dried bananas can be tasted.

Medicinal tinctures on a banana peel

After making banana tinctures and liqueurs, a lot of peel remains. You don't need to throw it away. This is a valuable product used in folk medicine for the preparation of healing infusions, decoctions, compresses.

First, banana peels are completely harmless. It does not contain toxic substances, does not cause allergies, can not cause poisoning. Secondly, when interacting with alcohol compounds, mucopolysaccharides and the amino acid tryptophan, which is very important for humans, are formed in the peel of bananas. Tryptophan is converted into serotonin in the human body. hormone? happiness?, which relieves emotional stress, creates a relaxing, calming effect.

Making medicinal alcohol tinctures from banana peels is very simple. For example, to relieve joint and muscle pain, it is advised to use such a remedy: pour 0.5 liters of vodka into the peel, crushed in a blender, insist in a dark place for 40 days. Apply externally in the form of lotions.

To relieve swelling and pain with soft tissue bruises, it is recommended to use the following tincture: crush the peel of one banana, pour 50 g of alcohol. Insist in a dark place for 24 hours. Filter. Wipe the places of bruises with banana tincture on alcohol 2-3 times a day.

Banana liqueur for women

If men like strong alcohol, then ladies prefer light wines or sweet liquors. One of the most popular dessert drinks among women? milk banana liqueur. Finding it in stores is not so easy, and if luck smiles, then not everyone can afford the cost of such a product.

There is an exit. And very simple, convenient, profitable. You need to prepare milk banana liqueur at home. Bananas, unlike liquor, are an affordable product; you can buy it at any time of the year. The remaining components of the drink can also be bought at any grocery supermarket.

The manufacturing technology is quite simple. Time for all manipulations will take no more than half an hour.

The banana liqueur recipe includes the following ingredients:

Cooking technology:

Peeled bananas finely chopped.
Separate the egg whites from the yolks. Yolks are not needed to make liquor.
Pieces of bananas, egg whites, fresh and condensed milk are placed in a mixer. Beat the mass until a homogeneous consistency.
Without pouring the drink from the mixer and continuing to whisk, alcohol is introduced in a thin stream.

Liquor is almost ready. It remains to pour it into a jar and put it in the refrigerator? Rest? minutes for 45-60. Now you can bottle the drink and cork. You can drink immediately after preparation. You can eat banana liqueur with fresh fruits, cakes, chocolates.

This banana liqueur makes delicious cocktails. There are hundreds of cocktail mixing options. For example, you can shake vodka (45 ml), lime juice (to taste), fresh mint leaves and banana liqueur (1 tablespoon) in a shaker. Strain the resulting composition. Add soda. Pour into a glass, add a few ice cubes. Garnish with a lime wedge or mint leaves.

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Recipes for simple banana tinctures

Frozen fruits are peeled and finely chopped.
Next, put it in a 1 liter jar and fill it with forty-degree alcohol or vodka (0.75 l).
Mix thoroughly and leave for a month in a cool and dark place.
Then we filter the infused drink through cheesecloth or special paper. Banana tincture of rich amber color, with an exotic taste and smell is ready.

Banana and orange tincture

No less original in taste is another banana-based alcohol tincture with a large number of ingredients, it contains two fruits - a banana and an orange. We observe the following proportions:

banana - 4 pcs;
orange - 2 pcs;
sugar - 1 kg;
alcohol - 0.75 l;
distilled water - 1000 ml.

The method of preparation is also slightly different from the method of preparing the first tincture.

We clean the fresh fruits of bananas, cut into small pieces.
Peel washed oranges.
From the pulp of oranges, only squeeze the juice, and finely chop the zest.
Mix oranges with bananas and put in a suitable glass container.
Next, pour 0.1 kg of granulated sugar, pour alcohol and leave in a dark and cool place for 2 weeks.
On day 14, we cook syrup from water and 0.9 kg of sugar. We filter the tincture through gauze 2 times, after which we pour the syrup into it.
Then we put it in the refrigerator for several hours, after which the banana-orange tincture is considered ready.

There is a banana liqueur recipe for lovers of spicy drinks. The main ingredient in this tincture is not fresh bananas, but dried ones. The proportions are:

dried bananas - 0.45 kg;
ginger (root) - 6 g;
vanillin - 2 g;
sugar - 0.45 kg;
vodka or moonshine - 0.9 l;
distilled water - 0.6 l.

Cooking process:

We put bananas in a jar (necessarily glass), ginger and vanillin there, pour alcohol. Leave to infuse in a cold and dark place for 2-3 weeks.
For 14 or 21 days we filter the tincture, at the same time we cook sugar syrup. Add the cooled syrup to the tincture and mix thoroughly.
After that, we insist the drink for another 1 week. In a week, the spicy tincture will be ready.

There is always a lot of peel left from bananas. Bananas themselves are very useful for humans, oddly enough, their peel also has useful properties. Therefore, it should not be thrown away. First of all, it is a useful product that is successfully used in traditional medicine. With the use of banana peels, all kinds of tinctures, liquors, decoctions and even compresses are made.

Banana tincture for joint pain

Anti stretch tincture

Sweet liqueur with banana pulp and milk

Women will definitely like the liqueur with the pulp of bananas and milk with a tart sweet taste and a creamy banana aroma. For its preparation, the following products are needed:

banana - 6 pcs;
milk - 300 ml;
2 cans of condensed milk;
eggs - 4 pcs;
vodka - 600 ml.

Cooking method:

First of all, you just need to mash bananas with a fork;
Separate the egg white (only it is needed to make liquor);
Mix mashed bananas, egg whites, milk and condensed milk in a blender or beat with a mixer until smooth;
In a thin stream, stirring the whole mixture, pour vodka into it.
Now the liquor needs to be allowed to stand for about an hour (or more) in the refrigerator and enjoy its tart sweet taste.
Now it should be poured into dark glass bottles and corked. This is done in order to keep it fresh for a long time and prevent foreign odors from getting inside. Must be stored in the refrigerator.

I advise you to watch a video about making milk banana liqueur:

banana liqueur- This is a thick sweet drink with the most intense taste and aroma of the corresponding tropical fruit. Unfortunately, the vast majority of factory products under this name do not meet at least one of the above parameters. Thus, lovers of this alcoholic delicacy are left with the only way out: to prepare banana liqueur at home.

Bananas don't have to be green, but they don't have to be very ripe and black-spotted either. The ideal option is yellow, moderately hard fruits that exude a pronounced aroma through the skin.

Liquor cannot be prepared on the basis of moonshine. If you think this point of view is biased, try eating a homemade banana and the issue will be closed once and for all.

Banana liqueur on alcohol

The simplest, but at the same time beloved by many banana liqueur without eggs. Its added charm lies in its virtually unpunished variability. You can safely replace alcohol with vodka or light rum, increase the strength of the drink by increasing the amount of alcohol by a third, double or even triple the number of bananas, or prepare a sweeter sugar syrup.

Ingredients

Big banana - 1 pc.

Water-alcohol solution (45 degrees,) - 500 ml

Water - 120 ml

Sugar - 300 g

Vanilla - 5 cm pod

Cloves (optional) - 1 tsp

Cinnamon (optional) - 1 stick

Cooking method

Cut the peeled banana into small pieces. Put it in a glass jar, pour vodka over it and press down firmly to the bottom of the container with a wooden spoon or spatula.

Send the jar for a couple of weeks in a cool, dry place.

Return the future drink for a month in a dark, cool room. Then, extract the spices, carefully filter the contents of the jar and leave it to ripen for another month.

After that, the drink can be poured into a presentable bottle and served at the table.

Velvet Banana Liqueur

If the above option doesn't seem refined enough or too slow for you, you can make a more refined banana liqueur with your own hands much faster.

Ingredients

Medium bananas - 3 pcs.

Vodka - 300 ml

Fresh milk - 150 ml

Condensed milk - 1 can

Chicken eggs - 2 pcs.

Cooking method

Peeled finely chopped bananas, egg whites, condensed milk and regular milk beat with a mixer until smooth.

Gradually pour vodka into the whipped mass.

Put the resulting mixture in the refrigerator for forty minutes.

Then filter and enjoy.

Banana vanilla liqueur

Ingredients

Vodka - 750 ml

Water - 185 ml

Sugar - 300 g

Banana - 2 pcs.

Vanilla extract - 1 tsp

Cooking method

Peel the bananas, mash into a puree and transfer to a large glass jar.

Pour in vodka so that the banana puree is covered, close the jar tightly and leave at room temperature for 8 days.

Boil until thick, cool.

Filter the banana mixture through cheesecloth, pour in 250 ml of syrup, stir and strain again.

Pour in vanilla extract, stir, pour into a bottle.

Leave for 7-10 days to infuse.

What to drink with banana liqueur

With herring and only with herring (just kidding). This exceptional dessert drink is best served with fruit or berries, preferably oranges, apples and strawberries. It also harmonizes well with pastries, sweets and chocolate. In the latter case, Whisk recommends white or milk chocolate, since dark and, especially, black varieties, in combination with this rather sweet drink, will be noticeably bitter.

Also, Whisk does not advise using homemade banana liqueur, lovingly prepared to your own taste, in any cocktails. For this purpose, it is better to use store products, for the most part, specially designed for such cases.