I have no idea how you ended up in my feed... Lucky me, I guess. This is an excellent demonstration! I've had good luck making #24 English milk punch from the Jerry Thomas book - which is considerably more complicated than your Fish-house punch. But there are several "best practices" to take from your work that will make it easier and, hopefully, better. Thanks for doing the heavy lifting! BTW - The English milk punch gets it's rum funk by using Batavia Arrack. It's interesting stuff to put it kindly, but it works in the mix.
It's awesome that you found my video, and even more awesome that it was useful for you!! Double Awesome!!! I wonder if it wouldn't be prudent to use the boiling water, spices, and sugar to make a syrup, and then cool it before adding in the rest. I'd be afraid the heat would negatively affect the pineapple juice. Ahhh, probably doesn't matter because of the clarification. Batavia Arrack is one of those secret ingredients everyone should be using.
@BitterSteve I would rater have a smaller bottle of something like Espolon than a mixto like Sauza - but I appreciate the 12.50 tequila in the spirit of the video! I love trying to see how cheaply I can make a decent cocktail.
I'm sure if I used Sauza with a bottle of Margarita Mix I could've gotten it down to 50 cents a drink, but who wants that?! I stand by my belief that a better Tequila doesn't always make a better Margarita.
Great vid! I haven't worked up the nerve to try this yet. I don't know why I think it takes nerve, it's just a lot of work and time. I love the way you went so far in depth about why you chose the rums you did.
The worst part about clarification, is when you go all the way through the process, and it's still cloudy. Now when that happens, I know it's my own fault for cutting corners or doing something stupid. Of course, even a cloudy punch still tastes good!
This is super interesting! Sounds like the Love and Murder worked out really well the the red pepper Campari. I wonder if the pepper would stand out even more with yellow Chartreuse instead of green. I would love to try them side by side. Thanks for such a cool idea.
Let me know if you try this out! It's super easy to make with lots of interesting possibilities. I may try the Yellow Chartreuse this week (using my parents as guinea pigs, as usual).
Was doing some research in anticipation for my review of Part 2, and I'm glad I came across your vid to get a better look at these drinks in execution. Great job!
This looks very interesting. I like guava juice so I got excited from the title. Hehe It"s awesome how well the clarification worked out. Great job. Cheers!
Thanks! Guava Marmalade is closer in flavor to Guava Paste than Guava Juice, so it's probably not what you would expect, though it's still a delicious punch!
Thanks! I had a lot of fun making this video (drinking these cocktails!). I'm surprised there aren't more recipes out there with Black Pepper Syrup, and it seems to go best with fruit cocktails.
Thanks! This one was fun to make, and I had hoped the cocktail came out better, but wow did that booze taste like grilled meat, just not in a good way.
Thanks! This was a fun video to make (and research!). I don't know why Cognac and Peychaud's worked so much better than Bourbon and Angostura, and I'm sure there's a hundred more cocktails I need to try with Black Pepper Syrup.
I was introduced to Makrut Lime Leaf through Thai Green Curry, and found ways to incorporate it into syrups and punches, because it adds just that little 'je ne sais quois' to elevate a cocktail. Having it in a bottle makes it so much easier!
I'd drink any of these! Conveniently, I just found an extra bottle of Green Chartreuse! I had a half full bottle of it and was being stingy with it until I found the second! I love that these are fun, and garnished for Halloween, but they aren't total gimmicks or sugar bombs.
Thanks! The last one is a bit Chartreuse heavy, though, so you need to be ready for it! I hunted down a bunch of those 'other' green herbal liqueurs, and am trying to put together a comparison.
Oh, I totally do now, but the biggest hurdle I had was not disturbing the curds when pouring it through a 2nd or 3rd time, which made the problem worse. I finally solved that issue and you should check out the Pink Lemon Falernum video where I clarify a Pina Colada, and I should have a better clarification video coming out in the future that details how I made the clarification rig. Thanks for watching!
On the one hand, I cut the music down A LOT more than I expected, and I think there's something strange in the song that competes with my voice. On the other hand, someone actually wants to hear what I say! Thanks!
hey never heard of Grog before. I like the idea. I would like to make and make into a syrup. then use in an old-fashioned. can you put your recipe in the description? thanks and cheers
Thanks! This was a fun experiment, and if you are a fan of crazy, funky rum, definitely try the Stolen Overproof version. The Hamilton Blonde version is by far one of my favorite cocktail experiments, though, and is fabulously delicious. The tea is a double strength black tea, meaning 1 Cup boiling water and two tea bags for 5 minutes (Or 4 oz boiling water and 1 tea bag for 5 minutes, as per the recipe). In some circumstances, I prefer Earl Gray, though here I'm sure I used a standard 'English Breakfast' black tea, most likely caffeine free, too. I've updated my clarification process, and plan to do a full video in the next few weeks, so I hope you are subscribed!
@@BitterSteve thanks for the quick response!! my work has a Cuban themed event later this month and I was planning on running a heming daq milk punch so this is perfect timing. cheers!
Thanks! I'm glad you liked it! It was a fun project, and I think I got really lucky with the music, and you're right, there are issues with the audio, but at some point you just have to say 'eff it' and get it posted.
I had never heard of the Dalmatian! I actually think that Lavender Peppercorn Syrup would work great in it. Thanks for the idea, I might have to make a follow up video,
Yeah, it seems pretty obscure, but it's actually pretty good. And if your syrup is anywhere as strong as the one I made, it really can stand up to just about any Gin.
