The Nui Nui is one of my favorite drinks so any excuse to have one works for me. I wish I could find Denizen here in central Indiana, may need to break down and order online. Cheers 🍹
I would say yes. But also, I used a full 2 oz pour of Fernet where I believe Jungle Bird has less than an oz of Campari. I’m thinking Fernet is more bitter oz for oz but haven’t tasted against each other. Jungle Bird would be a good episodes, thanks for the idea!
@@makeanddrink Thanks. If you do a “Jungle Bird” episode I highly suggest that you use Doctor Bird Jamaican rum by Detroit’s own Two James. Extra funky.
Sounds like a plan. I happen to have a bottle which I think was specifically made for a liquor store in my area and a limited release: www.bittersandbottles.com/products/doctor-bird-private-barrel-cask-strength-madeira-finish-rum
Investing in a cheap kitchen scale, even just a $10 one from Amazon, is clutch for most syrups. Even when we make a 1 to 1 or 2 to 1 simple syrup, using weight is the technical way to do it as sugar weighs less than water by volume. But for cranberry simple I’d do 2 cups sugar, 1 cup water, 1/4 cup cranberries.
Generally they are different products and “cream of coconut” is sweetened and made for mixing in drinks, while coconut cream usually comes in a can and is used in cooking, but makes great use in drinks as you can dial in Sweetness on your own. If you don’t have either I’d sub in the top fat layer of a can of coconut milk.
Probably deserves it’s own video. I think if you’ve never cooked with coconut milk or coconut cream then you don’t realize it’s not the same as the squeeze bottle bar stuff. Plus bartenders love coco Lopez which comes in a can and that probably confuses people even more.
