I tend to use warm water for rich simple - heat water FIRST, then add the sugar - avoids transitioning the sugars. And for flavored simples (cinnamon, as well as Celery Seed, tarragon, etc), I simmer the flavoring ingredient in water (bring to simmer, let rest a couple hours; bring to simmer again and let rest a couple more hours; strain/filter out the flavoring solids, THEN add the sugar to the warmed, flavor water - again avoids transitioning the sugars - also a LOT less messy to strain/filter). Finally, I've been experimenting with oleo-saccharum variations - for example, chopping 2 ox fresh sage into dime-size pieces, them simply adding to one cup sugar and muddling every few hours while leaving overnight, THEN adding (very) warm water and shaking. post-filtering this mixture is a bit messier, but it avoids the nasty "tea" flavors that can come from simmering some leaf products.
Pro tip: try 1.5 to 1 simple syrup. It’s just as shelf stable but not as thick so it flows well and most importantly it’s much more consistent than 2:1. The sugar in 2:1 simple syrup will re-crystallize unless you also add gum arabica even if you keep it in warm temperatures. When sugar re-crystallizes you’re left with a less sweet syrup than you originally made and it’ll throw your off cocktail ratios.
I love this lazy grenadine recipe! I think it’s even easier than the one I typically make. For a toasted coconut cream- I like to add just the tiniest bit of baking soda and heat over low heat for like 5 mins 😋
If you are pouring a warm or hot liquid into a jar... to help stop the jar from breaking - use a warm jar. I also personally suggest to use a sterilised jar. I put mine through a dishwasher just before use then fill with Miltons solution using warm to hot water and rinse well with boiling water. The jar is still warm when I pour the warm liquids in.
I love when I can find recipes / ratios that are shelf-stable. I like to have more rich syrups and cordials, and experiment with dialing back the other flavors to maintain balance as needed, and add diluted Everclear if I wish to up the proof. The richer syrups just have so much more flavor and require LESS of said syrup when making the drink, so it cuts down on the rate I go thru them without adding extra effort. AND they save room in my fridge, which translates to room for more wine ;) Keep this type of video up Leandro! Also maybe do a video on some combo-syrups where you use 1 or 2 different things to create a new type, like Cucumber-Mint or Celery-Basil, both of which I have messed around with for fun Martini riffs 👌
For rich simple, I've had success with 1.8 : 1 ratio, doesn't crystalise and no issues with shelf life either. Learnt that ratio from the barman at Baxters Inn in Syd, Aus
Always make my simple 2:1! I like that it keeps for months even in my bar cabinet, I’m already on thin ice with the vermouths and other syrups taking up fridge space!
When I wanted to make my own grenadine, I found that every recipe I found told me to add pomegranate molasses with the assumption that it was just easy to come by, but I had a really hard time finding it, and when I did it was stupid expensive. You can make your own, however, for very cheap. Add 1 cup of fresh pomegranate juice to a pot with 2 Tbsp of sugar and 1/2 Tbsp of lemon juice, and aggressively reduce, by a factor of 4 or even more. ie, you started with over 1 cup of liquid and should end up with around 1/4 cup of molasses. Put it in your grenadine, or it's great on pancakes or salads!
Quick question about the cinnamon syrup: If you don't want to infuse the syrup for too long (because otherwise it'll get too "cinnamony"), would the result be the same if you simply use less cinnamon to begin with, and let it infuse for longer than the 12 hours? Or would it yield a different taste in the end?
Hey would you recommend the same process for vanilla syrup as you did your cinnamon syrup? Aka simmering the vanilla pod in rich simple for a few hours?
Hai Bro I'm Murli Chennai South India Here I get fresh Coconut How many coconut to make or I have to extract coconut freshmilk for 400 ml. U r reply please. Here a lot of root herbs leaf & flower Herbs are available please guide me How to do. Thank U
We're cooking, what do you say bro? Heat 200 ml of coconut milk on the stove and combine with 200 grams of granulated sugar until completely dissolved and smooth.
Cream of coconut doesn’t exist where I live. But coconut milk is a common cooking ingredient, so it looks Like the proper pina colada roadblock is finally cleared.
I would not have been able to talk about Grenadine without going into Darcy O'Neil's claim that it was originally made from flowers. Pretty cool bit on The Art of Drink about it. It's a goal of mine to eventually revisit one of my favorite NOLA prohibition era cocktails, a "12 mile limit," with a clove-pink grenadine. (But I get it, in the tiki world, grenadine is probably pomegranate all the way down, given that most recipes are from the 30's to the 50's.)
so much of confusion in the term used around on coconut cream and coconut milk and cream of coconut etc.... In india as per our belief just like any milk coconut milk if centrifuged .. you get cream and hence called cream having maximum fats , just like any cow/ buffalow milk, then comes coconut milk thats first extract of the shredded/ disintigrated coconut flesh of coconut so obvious it will be very thick but very lesser then the cream , then second extract the pulvarised / shredded coconut is mixed with water as per convenience and again squeezed to get left milk in the meat of coconut ... so coconut milk centrifuged obtains coconut cream thats almost virgin coconut oil if you rub on hand it turns into oil....Now packing is in retort so the thick milk as per your term cream doesnt seperate it remains as a thick coconut milk ....
@@TheEducatedBarfly I also have this problem where my homemade Cream of Coconut will separate in the fridge after a few days. I can never get it to come back together quite like a want. I just googled “emulsifying agent”- is there a specific ingredient you would recommend?
Love this, thanks. Living in Kenya it’s relatively easy to get fresh coconuts here so I need to figure out what the ratios would be when creating my own milk. How long does the Cream of Coconut last?
I’m a bit confused. You use equal parts sugar and water in volume for a simple syrup with 50% sugar and water. The problem is that sugar is less dense (about 15% less) than water so that would not result in a 50/50 syrup.
@@matsmatsimum5810 1 cup of water and 1 cup of white table sugar both weigh 250g so it works in this case. I still use a scale for everything just to be safe.
@@davidthompson9733 1 cup of water is actually 236 g, or 240 "officially" but for some reason it became acceptable to round it up to 250. This ruins a lot of older recipes
As one of those people complaining about your use of "coconut cream", I'm glad you finally clarified everything. Also hosting a tiki night soon so appreciate the recipe!
One method I like for infused simple syrups is to basically make a strong "tea" and then add the sugar. How would that method compare to infusing it with the sugar?
Would it make sense for the cinnamon syrup to first just only boil the water together with the cinnamon for a couple of minutes or even longer to extract more flavor and then just ad it to the sugar and mix it? You could even measure the amount of water after cooking and ad water to substitute any water that had boiled away.
The amount of evaporation is negligible if you simmer for just a minute or two. Unless measuring with scientific instruments, the variance in the amount of ingredients is probably more significant than the loss of water from boiling for a short time, especially if you simmer with a lid on the pan.
Would the Cream of Coconut recipe work with coconut cream instead of coconut milk if I add the additional water to make it 1:1 and then add the syrup? :)
Sugar weighs the same as water so in this case (if you’re talking about the coconut one) 300g of a 2:1 syrup is 300g of sugar weighed out and 150ml of water. The end result will weigh 300g.
Duuuuude. That's an almost comical amount of grenadine. How can you possibly use that amount of grenadine? You guys opening up a Tiki Shirley Temple pop-up?
You didn’t specify, but most recipes for cream of coconut that I’ve seen stress that you should use the fattiest coconut milk you can find. I find that my supermarket has quite a range, from ultralight to approaching that coconut cream you mentioned.
To add to the "How is Coconut Cream Made" confusion....I have also read that both Coconut Cream and Coconut Milk are made by simmering shredded coconut meat in water, letting the solution rest and separate into two layers, the upper layer skimmed off and called "Coconut Cream", the lower layer called "Coconut Milk". However I have also come across sites that state Coconut "Cream" is made with a 4:1 ratio of shredded meat to water while Coconut "Milk" is made with a 1:1 ratio. The "separation" method makes more sense for me in that it will have a higher fat content relative to the other components the coconut brings, and as with cow cream and milk, the "cream" is a product separated from the "milk".
