Banana Liqueur smells wonderful when you're making it, but the consistency will remind you of puréed baby food. Don't let that put you off. This just may become one of your favorite cordials.
1 1/2 cups granulated sugar
3/4 cup water
1 teaspoon vanilla extract
2 ripe bananas, peeled and mashed
3 cups vodka
- Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and add vanilla. Let stand until just warm. Place mashed banana in clean 1-quart, wide-mouthed jar. Add syrup and vodka. Cover and let stand in a cool, dark place for 3 to 4 days, stirring or shaking once or twice a day to prevent clumping of fruit.
- Use a fine-mesh strainer to strain out solids. Discard. The liqueur will still be cloudy. Cover and let stand undisturbed until it clears. Rack* into a clean container. Cover and age for 1 month. If more sediment settles to the bottom, rack again before serving.
Makes 1 quart.
*Rack means to siphon the liqueur (or wine, etc.) from one container to the next, so as to leave any sediment behind. In other words, the purpose of racking is to clarify the drink and help to inhibit the production of unwanted off-flavors.