Banana liqueur

Banana liqueur is a sweet and aromatic alcoholic beverage made from the maceration or distillation of ripe bananas, combined with neutral alcohol and sugar. Its intensely fruity flavor and smooth texture make it a popular ingredient in cocktails and in the preparation of desserts and recipes with a tropical touch.

Banana liqueur has its origins mainly in tropical and Caribbean regions where the banana is an abundant and traditional crop. Countries such as Puerto Rico, Cuba, and Venezuela have been key in the spread of this liqueur, although it is also produced in other areas of Latin America and the Caribbean.

Among its notable properties, banana liqueur provides a natural sweet flavor and a characteristic fragrance that enhances recipes in both beverages and pastries. In addition, its alcohol content helps to preserve the banana aroma for a longer time. It is an ideal ingredient for creating exotic cocktails, adding a fruity touch to sauces or glazes, and enriching creams or mousses.

Regarding regional synonyms in Spanish from Latin America, banana liqueur may be found under names such as ron de plátano or simply licor de cambur (a term used in Venezuela where "cambur" is a synonym for ripe banana), although the most common and recognized name is licor de plátano.