Revisited this video after the "What the Tuck" episode, as I am looking for additional cocktails to use Amaro di Angostura in, and now I have just ordered dried hibiscus flowers from Amazon. You are killing my budget, but I am loving every minute of it.
Just enjoyed each of those at the bar recently. Not my first time of course but always hood. The formidable is a common go-to. Reminded me of this video of yours! Glad to see you share this with others. Cheers
@@makeanddrink Thanks for the heads up. With the use of molasses syrup the Pampanito caught my eye. I'll get to several others first, but the Pampanito is on my try list. Thanks for helping me fine tune my "try it" list.
That hibiscus Rum Punch looks amazing. I've had a hibiscus syrup for a while but have not tinkered with it much, of course it wont be as good as a home made liqueur, but I might experiment with it.
I noticed several of your recipes call for a 2:1 simple syrup where 1/4 of the sugar is demerara and the rest is white sugar. I assume this is a Smuggler's Cove recipe. I am using a 2:1 pure demerara syrup and it is delicious in these. When I run out maybe I'll try the Smuggler's recipe, but for now I'm loving the pure rich demerara syrup.
I do use the Smugglers Cove recipe but to my knowledge there is no uniform Demerara syrup recipe in the cocktail world and I assume it’s because not all Demerara sugar is the same. I buy one off Amazon that is processed a certain way, but I can’t imagine there’s any laws out there that dictate how much processing can/cannot be done on a Demerara sugar or any protections to that name or style. Probably likely that a lot of things people might find are just white sugar plus molasses, but would be interesting to find a definitive answer.
Really loving your channel, keep up the good work! Do you think I can substitute Amaro di Angostura for Amaro Nonino or are they totally different things?
Thank you! My broad and overly general response would be you can’t substitute any amaro for another. Nonino is one of the easiest drinking and “approachable” where di Angostura is more intense, but you should try it. I’m sure it will still be very delicious.
Great content as always! As a tip, you didn't cover how to make the honey syrup or molasses syrup. Easy enough but might have left some wondering. For anyone in that category, it's covered in the book... another reason to pick up this amazing book!
That's a good point but there is a story behind it. A couple months ago I filmed making EVERY single syrup in Smugglers Cove. I wouldn't say I liked the process and I hated it even more as I went to edit it. So I abandoned it. Turns out I don't enjoy making a 3 camera cooking show. As I made this video I knew I needed to share the star of the show, the Hibiscus Liqueur. I want to share just enough of the book without going overboard, but to your point, it should be at least in the recipe description which I will add right now!
Hibiscus punch is highly crushable. If you want something that is a more of slow sipper with a bit more unique flavours I think you go elsewhere. If you want something for a scorching hot summer day this is the drink for you
Great question and I don't know the answer. This will be much stronger than your typical liqueur, definitely north of 30% ABV and I'd suggest trying it in anything and everything!
Nice vid and lots of efforts as usual! Would be nice to see the ingredient name a quantity written on screen both when you add it but also on b-roll at the end of the drink. What happened to the focus at the 8:10?
Thanks for sharing knowledge, I have one question tho, does using fresh hibiscus would increase for the best the flavors of the infusion,Do you think there will be any benefits?
I don't know. I never see fresh hibiscus flowers around here but if I had the guess I'd assume the dried would provide a better flavor and way more color.
It’s a much less intense angostura bitters. Something you can drink neat and not overly bitter, but you still get the gentian root, cinnamon, clove snd distinct ango flavor. To me, it’s closer to Averna than Nonino.
