Made this tonight, exact specifications that you use... gave my wife a taste, and she wanted one too! Officially part of the summer cocktail menu! You have got me going and making all sorts of cocktails!
I ❤️ a Hemingway. One of my fav. cocktails. In order they are: 1. Grey Goose Dirty Martini, 3 olives, (stirred, not shaken 😉) 2. Hemingway Special 3. The Last Word (a prohibition era invented drink that tastes phenomenal) 4. Perfect Manhattan 5. TIE BETWEEN: an Aviation (if you’ve never had this classic statement cocktail, give it a try, the taste is perfectly balanced and you won’t be sorry-oh yeah, it’s purple which is visually AWESOME) And that classic, the Classic Sidecar 👍
Sometimes i wonder how many bottles this channel is responsible for people around the world buying. I have personally picked up many i would not have even considered solely because of recipes i have found on this channel. Great work guys, thanks.
Wow, your proportions of all ingredients are vastly different than other “notable“ RU-vidrs I’ve watched. As a diabetic and amateur mixologist myself, I largely stay away from adding simple syrup, because as you note, there is sufficient amount of sugar in both alcohol and liqueurs, not to mention fruits and other ingredients you may be adding. However, there are certain drinks like an old-fashioned and a classic daiquiri where the sugar component is one of a few “essential” ingredients. As Summer is upon us here in New York, I will definitely try your version along with some of the other variations and see where I land. Cheers!
While this drink isn't the best for diabetics, with about 10g of carbohydrates, saying that 'there's a pretty good amount of sugar in alcohol' isn't exactly true. I'm sure you already know this and probably just misspoke, but the standard 40% ABV liquors (gin, vodka, tequila, rum, whiskey) don't have any carbohydrates. It's that maraschino liquor that's so sugary. Thanks for making these videos, I love watching them almost as much as I love testing the recipes!
Jonathan Barnett that’s true! Definitely misspoke. I did say alcohol and what I was actually referring to was the cocktail itself. I do these with no cuts in one single take and two cameras so if I misspeak it’s easy to miss at times. It’s the Maraschino with 31g of sugar that does it and the grapefruit with 8g and lime with 1g that makes this a bad drink for diabetics and why I don’t believe that it was because Hemingway was a diabetic. Thanks for clearing the air and catching the misstep tho!
This is one of my most favourite drinks. Though depending on my mood I will ask for some extra sugar syrup just because some days I want a sweeter drink
The recipes out there for this drink are all over the map, the amounts of each ingredient vary so much! I made some bad ones in the past and almost gave up on this drink. But I just tried your recipe and I was blown away! Gonna make them like this from now on. Thank you!!!
That’s funny. I actually did say plantation pineapple LOL totally meant to say plantation 3 star! I’d never put plantation pineapple in this drink LOL. I do use plantation pineapple for daiquiris constantly though, that’s probably where that came from! HA HA
@@TheEducatedBarfly You used it in your original Daiquiri video and I have to say it's the best Daiquiri I've had and Plantation rum is top notch in general. Wouldn't have found it without this channel. Cheers!
@educatedbarfly Two questions for you. 1. Where do you get your bottles for juices and syrups? 2. Do you leave the pour spouts on at all times for these bottles? I feel like it would maybe make the juice or syrup go bad sooner reducing the shelf life. Thanks!
Oven _ Baked _ Strudel I use a few different bottles but mostly they’re Fever Tree ginger beer bottles that I strip the labels off of. I cap them off and never leave the spout in, I use the spout just like a do at work for ease of pouring. But the citrus juice only lasts 24 hours so it’s usually done the day after filming , I don’t end up storing the juices for more than a day as it is.
Nice! I've tasted these at a hotel and love them. Sadly here in Perú it's been really difficult to find a bottle of Luxardo Marraschino Liqueur (or any Luxardo products) so I can't make these or one of my favorites, the Aviation :-(
Fernando Diaz Every cocktail bar in Lima had Maraschino liqueur when I was there recently. Maybe ask a bartender where a store is that sells those difficult to find products. And by the way, I can’t drink Pisco Sours in the US anymore because how amazing the lime taste in Peru. Suerte!
@@JamesSmith-qv9qo Thanks. I went to Argentina for my Honeymoon and found a bottle. Right now in Lima's summer I'm having my 2nd Hemingway Daiquiri. I love Luxardo Marraschino and this drink! So happy!
Man I hate the fact that I really dislike maraschino liqueur. Sad thing is that it has so much flavor it's almost always very upfront in a drink. Oh well.
Andrew Murphy I’ll be making a frozen version of this drink for Patreon but all you need is a cup of crushed or pebble ice and a blender. In the case of crushed ice blend for no more than 5 seconds and in the case of pebble you can blend for twice that time.
The Educated Barfly I made the No 1 today “floridita style”, and after blending, I got the proper consistency I wanted with just the right amount of “slushiness” so that the straw stood up in the glass. But I tasted it, and felt like it wasn’t boozy enough, it needed more rum. My question is how do you “booze up” a frozen drink by adding more rum and keeping the same thick slushy style? Seems like if you add more ice that will dilute it more.
Hmm that’s weird I use Luxardo all the time and couldnt say it tastes “aged” or funky 🤔 but a lot of people aren’t fond of the taste of Maraschino liqueur which is actually made with the pit of the cherry
That makes sense, I unfortunately seem to fit in that camp right now, some sites I read did confirm some say it has a funky taste, so at least that would suggest what I got wasn’t a bad bottle.
Maraschino liquer origin is from Zadar Croatia.Luxardo opened his destilery in Zadar then venecian Zara in 1800s and started to make liquer from Maraska cherys.After the ww2 when Zadar was finaly liberated from Italian fascits you reckon it was not god place for italians.Luxardo family among few of the other italian destilers flew back to Italy and continued to work there.Then socialist goverment nacionalized all the destileries and made one called Maraska.It is still working today,but again privatly owned. So if you want orginal Maraschino buy Maraska 😀
