Welcome to Rob's Home Bar-your home for cocktail crafting adventures! 🍹 I'm Rob, your friendly neighborhood mixologist, here to make home bartending easier, approachable, and accessible. Whether you're taking your first sip into mixing drinks or you're a seasoned pro, I've got all the tips and tricks to elevate your home bar experience.
From a smooth whiskey sour to your own infused spirits and beyond, there's always something new to shake up. With my step-by-step guides, you'll not only mix drinks, you'll mix in a dash of history and a splash of humor.
So, subscribe, grab your shaker, and let’s toast to new discoveries with each delightful sip. Cheers to the art of the home pour! 🥂🏡
Yes I know, but they both produce a very similar tasting syrup and are totally interchangeable in cocktails! Brown sugar will have a slightly more pronounced molasses flavour
@@RobsHomeBar it gives more reach body to the cocktail ... I was use 1/1 in all syrops but after 22 years as bartender I use 2sugar /1 Water all my cocktails are taste better as all my clients ask all time how ? I use also saline solution with msg portion of 10%salt -10%msg 80g watter
I actually recently made several vodka infusions without added sugar ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dZlrJO0Z0mc.htmlsi=PhdbQsyj32YUDsrU
Hey Rob!! I was just looking up gingerbread rum and saw your recipe!! I can’t wait to try it! I saw someone said to mix 1/2 this to half baileys (I make my own baileys) I have to definitely try. Question? Will this keep in liquor cabinet or would you refrigerate it?
I keep mine on the bar, no need to refrigerate unless the recipe has cream, eggs or wine. Some of the spiced will settle on the bottom of the bottle so it does need a shake from time to time but mines still good 1 year later! Can’t wait to start using it again! Cheers!
And don’t forget to check out the follow video with gingerbread cocktail recipes! Cheers! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FoOODFsfHVs.htmlsi=nRQ9KB3s0j8RAu1J
@@RobsHomeBar oh I did see them!! Glad I found your RU-vid today. Will definitely try a few of your liquors. What’s the brand rum you used? I already have Bacardi at home but I can always get another. Alcohol always gets used at my house lol
In that recipe, I used Flor de Cana… for many recipes, I use Wray n Nephew overproof… it’s great for liqueurs because it’s higher proof but it can overpower delicate flavors
A really Amazing Channel ! As a french i'm really surprise how Many things are in french in the cocktail World (like this "crème de menthe") Anyway great vidéo again, thanks Rob !
Never listen to those self appointed "nerds" 😂 One of the reasons I don't give scores is that you might like a smoky whiskey more than me, so I go for tasting notes and whether or not I like it, without telling people what they should like!
I made this some years ago. I still have most of a bottle. I guess I don't really have much call for it. I just tasted it and it still tastes good years later, but the color has turned brown for sure. I'm guessing yours will lose its pale green in a few weeks as well. good stuff!
