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Bananas, originating in Southeast Asia, have a storied past dating back thousands of years. They were first domesticated in Papua New Guinea around 8000 to 5000 BC and gradually spread across continents through trade and exploration. Today, they are one of the most popular fruits globally, cultivated in over 135 countries.
Bananas are both a fruit and not a fruit. While the banana plant is colloquially called a banana tree, it’s actually an herb distantly related to ginger, since the plant has a succulent tree stem, instead of a wood one.The yellow thing you peel and eat is, in fact, a fruit because it contains the seeds of the plant. Although since bananas have been commercially grown, the plants are sterile, and the seeds have gradually been reduced to little specs.And to clarify more banana terminology: bananas grow in what are known as “hands,” so-called because of their appearance, which make up the larger stalk, known as a “bunch.” Many believe the Forbidden Fruit consumed by Adam and Eve in the Garden of Eden was an apple. Others think it may have been a fig or a pomegranate. And then there’s the speculation that the fruit may have been a banana. Source: PBS.com
Fun facts about bananas include their classification as berries and their natural ability to float in water due to their buoyant peels. Additionally, bananas are a significant source of potassium and are revered for their energy-boosting properties, making them a staple in athletic diets and tropical cuisines alike.
The tropical sweetness and a creamy texture that pairs uniquely with various spirits. Beyond their culinary appeal, bananas boast a rich history and intriguing facts that enhance their allure in both kitchens and cocktail bars worldwide.
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Dan’s Banana Peel Syrup [no cook]
Ingredients:
Peels from 4 ripe bananas
Equal amount of granulated cane sugar or coconut sugar
Instructions:
1 Clean the banana using a potato scrubber, which helps avoid bruising. Allow the banana to ripen until small brown freckles appear.
2 Cut the banana peels into small pieces.
3 Put the diced peels in a sealable container and cover them with an equal amount of sugar.
4 Seal the container and leave it on the counter or in the pantry overnight. The sugar will draw out the liquid from the peels, dissolving in the process.
5 Transfer the peels and the sugary liquid to a blender and blend until smooth.
6 Pour the blended mixture through cheesecloth to strain out the thick, pulpy syrup.
7 Pour the banana peel syrup into a clean bottle or jar and store it in the refrigerator.
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Banana Puki Puki Syrup
Ingredients:
6 tablespoons unsalted butter
1 cup packed dark brown sugar
4 medium to large bananas, sliced into ¼-inch rounds
1 Dash teaspoon vanilla extract
Instructions:
1 Melt the butter in a large skillet over medium heat.
2 Add the cup of brown sugar and stir until combined.
3 Increase the heat to medium-high.
4 Add the sliced bananas, stirring gently and flipping them to prevent burning.
5 Continue to cook until the butter and sugar mixture starts to caramelize.
6 Remove from heat, add the vanilla extract. Stir
7 Keep refrigerated. Pulled out 15 minutes before using.
8 Store in the refrigerator for up to a month.
HERE A FUN VIDEO OF THE BANANA PUKI PUKI [Sydney 2016]
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Banana & Rum [Banana Infused Rum]]
Banana-infused rum is a delightful and simple way to add a tropical twist to your favorite cocktails. This easy method uses ripe bananas to impart a rich, natural banana flavor to aged rum. Perfect for summer drinks or adding a unique touch to classic recipes.
Ingredients:
1 liter of aged rum (I use El Dorado Demerara Rum 5 Years Old ) 3-4 bananas (depending on size) 2 g Pectinex Ultra SP-L
Instructions:
1 Thoroughly clean the bananas using a potato scrubber to avoid bruising.
Let the bananas ripen until they develop small brown spots on the peel. 2 Keeping the peel on, cut the bananas into pieces.
3 Place the banana pieces in a large jar and pour the aged rum over them. 4 Add Pectinex Ultra SP-L * 5 Seal the jar and let the mixture sit for 48 hours, allowing the flavors to meld. 6 After 48 hours, use a centrifuge to separate the solids from the liquid. 7 Your banana-infused rum is now ready to use. Store it in a clean bottle.
*Pectinex Ultra SP-L is an enzyme used in beverages to help clarify and enhance flavors:
Infusion: It aids in extracting flavors efficiently from fruits like apples and grapes for making juices, wines, and ciders. This process improves the quality and clarity of the final beverage.
Clarification: It breaks down pectin, a natural substance in fruits that can make juices cloudy.
By breaking down pectin, it helps juices and extracts become clearer.
Used in small amounts during processing to achieve clearer and more flavorful beverages, ensuring they meet quality standards.
Approved as safe for food use by regulatory agencies, ensuring it meets strict standards for beverage productions
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Banana Cow
[From Trader Vic Book of Food and Drink 1946]
This next noggin goes far in dampening the wings of the butterflies.
As a note to housewives, it's good for the kids-without the rum of course.
Be sure the bananas are ripe.
1 crushed, ripe banana
2 level teaspoons bar sugar
3 ounces fresh whole milk
1½ ounces Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)
Plenty of cracked ice
Put the mess in an electric mixer and mix hell out of it. Pour in a large glass and have at it. No foolin' this is a pip.
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Filty Banana
[DDP’s Signature 2023]
Ingredients:
1 ripe Banana
2 oz Banana Infused Rum
1 oz Coffee Liquor
2 oz Half & Half
Instructions:
Add all the ingredient in to a blender
Add ice
Blend on low speed for a few seconds, then at high speed until smooth.
Pour in a tall glass.
Garnish with a slice of caramelized banana
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Banana Split Daiquiri
[DDP’s Signature, 2022]
0.5 oz Wray And Nephew Overproof Rum Jamaican Rum
0.75 oz El Dorado Demerara Rum 3yo
0.5 oz Saint James Blanc Agricole Rhum 40% ABV
0.25 oz Tempus Fugit Creme de Banana
1 oz Fresh Lime Juice
0.75 Rich Demerara Syrup
Add all the ingredients into a cocktail shaker.
Add plenty of ice
Shake vigorously and stain in to a cocktail coupe
Garnish with a Maraschino Cherry
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Frozen Banana Daiquiri
[ make two ]
Ingredients:
2 oz Reàl Banana Infused Puree
1 Ripe Banana
1oz Lime Juice
4 oz Aged Rum [ I use
Instructions:
Add all the ingredient in to a blender
Add ice
Blend on low speed for a few seconds, then at high speed until smooth.
Pour in a large cocktail coupe.
Garnish with a Maraschino Cherry
It’s Summertime !!
Can gets really hot! shaking a cocktail with ice isn't good enough.
Frozen / blended drinks have a bad reputation because of artificial mixes and slushy machines. But if you use fresh ingredients and balance them well, they can be amazing.
Measure Your Ice
When you shake or stir a cocktail with ice, you can control how cold and diluted it gets by pouring it into a glass without the ice. But with frozen drinks, all the ice gets blended in, which can water things down a lot. So, it's important to measure the ice just like you measure the other ingredients. I use 1 1/4 cups of ice per drink.
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BANHATTAN
[DDP’s Signature, 2017]
Ingredients:
2 oz Banana Infused Rum
1 oz Martini Rubino Riserva Vermouth
2 Dashes Exotic Bitters*
Instructions:
Combine the rum, vermouth, and bitters in a mixing glass filled with ice and stir until well-chilled.
Strain into a chilled Nick & Nora or coupe glass.
Garnish with a Maraschino cherry
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Spiced Banana Old Fashioned
[DDP’s Signature]
Ingredients:
2 oz Banana Infused Rum
1 teaspoon Dan's Spiced Syrup*
2 Dashes Angostura Bitters
Instructions:
Combine the rum, vermouth, and bitters in a mixing glass filled with ice and stir until well-chilled.
Strain over a big ice cube in Old Fashioned glass.
Garnish with a Maraschino cherry and a orange peel
*Dan’s spiced infused syrup [make 1 liter]
Ingredients:
16 oz water3 teaspoons allspice
3 cinnamon sticks
1 tablespoon orange zest
1/2 vanilla bean or 2 drops vanilla extract
500 g. Demerara sugar or brown sugar
Ingredients:
in a small saucepan, add the water and all the ingredients.
bring to a boil.
remove from the heat, cover the saucepan, let it cool.
leave the spices for at least 3 hours, if you want a strong spiced flavor keep it longer or taste it until it reaches your desired flavor.
strain out the solid using a fine mesh strainer. bottle and keep it in the refrigerated. good for a couple of weeks
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DON'S BREAKFAST
[DDP’s Signature [The Hukilau 2023]
According to Don The Beachcomber "The Ideal Breakfast"
was "One bunch bananas, One bottle rum, One Parrot,
The parrot is to eat the bananas."
Ingredients:
- Serves Two -
1.5 oz Re’àl banana puree
4 oz Jamaican Gold Rum
1 oz lime juice
1 ripe banana
Float 0.5 oz Nectar PX Sherry Gonzalez Byass
Instructions;
Put all the ingredients in a blender.
Blend at high speed until smooth.
Pour unstrained into a cocktail coupe
Dust some cacao powder
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Banana & Caviar
Coming Soon ..
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