Jamie Boudreau’s recipe, good for 25 oz: Grind 3 peeled bananas in a blender and mix with 25 oz of Irish whiskey. Infuse. Separate the pulp using a centrifuge. Store the resulting banana whiskey in a bottle.
Jamie Boudreau’s recipe, good for 25 oz: Grind 3 peeled bananas in a blender and mix with 25 oz of Irish whiskey. Infuse. Separate the pulp using a centrifuge. Store the resulting banana whiskey in a bottle.
