Get ready for the next cocktail video with the "early shift mise en place" See you Friday :) Cheers! Support us on Patreon here ➡ patreon.com/totr?Link&
Just did my first batch. Color... perfect. Texture...perfect. Smell...amazing. Taste...just ok. Will have to give this another try and see where I went wrong. Judging it based on the Liber and Co that I typically use, it's not as "bright" or as tangy. I'm wondering if the pineapple I used wasn't ripe enough. Or if the variety of pineapple matters much. Maybe I used too much sugar... I'm also wondering if using some.of the juice as the liquid will pump up the pineapple-iness.
Hey Nathan, of course, the ripper the pineapple is, the "juicier" the syrup will taste. To counter balance that if using a pineapple not that ripe, you could use some juice but make sure to adjust the ratios since you will have more liquid and less sugar. Cheers!
Made the pineapple syrup for the second time and as it is a real hit. First time with all white sugar, this time with 50/50 split of white and Demerara. The 50/50 split is superior in texture, and especially in taste. Mix 2 parts pineapple syrup + 1 part lemon super juice and shake with mint and pour over soda. So damn yummy!
Thanks pal! As an OG viewer, do you like the concept of the "early shift" videos? if so, do you like it when snappy like this or you think I should make them more exhaustive like the other videos? Thanks for the feedback mate. Cheers
@@TrufflesOnTheRocks I do like the Idea of the Early shift videos as let you dig into the special syrup or whatever and possibly prep it before hand. Plus gives me a little mid week Content :) By more Snappy, are you referring to the more like playful style you were doing with the dancing and stuff? Or something else. Cause I personally love that stuff, let your personality shine. I'm her for your personality, amazing shots, and I guess the drinks. Hope that helps
@@MrMoney331 Thanks for answering man! What I'm really happy to hear you like the idea. What I meant by more snappy was faster pace. I feel it might be good to pass a bit more time explaining more in depth what is what and why since I got a lot of questions on that video. It's still a beta test so I,m adapting and love the feedback
@@TrufflesOnTheRocks ahhh I see. That is a hard one. As I have watched a ton of cocktail videos I guess I can read between the lines a little bit. So I thought pacing was pretty good. Maybe for newer people a bit more detail would make sense. Plus watch time on RU-vid is always good right. Plus I haven't tried to actually make the syrup so if I was rewatching for step by steps maybe I would have a different answer
I had a problem with Kevin Kos over at Cocktail Time calling this a pineapple oleo saccharum because as far as I'm aware it's not extracting oils, just juices. That said, is there a major difference in flavour between the juice you extract from the skin and core compared with the flesh?
Well it's hard to describe. While it is very intense in pineapple flavor, it's not as "juicy". Think about a strawberry infused rum compared to a Strawberry Daiquiri. I think that's the best way to describe the difference.
Bro I literally love your work, I'm even starting to see bartending in a new way, thanks to your vids of course, and thanks to this new golden era of drinking. But damn it you didn't emphasize at all how much f*****g clean has to be the skin. Cause if you don't clean it very well (and I kinda don't know how to) you will end up with a rancid compound that smells like trash (like 1 on 2 times). I did lots of amazing pineapple syrup this summer but wasted lots of pineapple too 😢. How should I clean pineapple skin to remove all the dirt, the impurities and the yeast on the skin? Pleassssssss Jean Felix tell me how
@@TrufflesOnTheRocks I used half pineapple skins and core to make a tepache and the other half I infused with champagne vinegar for the shrub and then with the fruit and lime peels, I muddled with sugar, then strained the liquid and infused that with the scotch bonnet for 30 minutes then restrained it and added it to the pineapple infused champagne vinegar to make my shrub.
We have a fruit in Brazil called Bacuri. It has very little flesh, so it ends up being a bit expensive. I'm wondering if this technique can make a good and approachable Bacuri syrup...
Gum arabic powder is a natural thickening agent coming from acacia trees. It is used to give a silky mouthfeel to the syrup. It has a subtle taste I like to describe as slightly earthy and vegetal and it's not unpleasant. If you want to know what to make with it, today I'm posting a video with 3 cocktails to make with it. See you there. Cheers!
@TrufflesOnTheRocks I have an issue w/ how much water you are adding. You started w/ 400g of sugar, but you are also discarding the pineapple. Doesn't some of the sugar escape from the mixture w/ these pineapple pieces? You may have started w/ 400g but definitely ended w/ less than that (no matter how well you squeeze the juice out of the pineapple pieces). Is there a better way to judge the dilution here? Cheers!
If there’s some sugar left “attached” to the pineapple, the amount is really not significant. Then as I say : Since we want to have a 1:1 ratio (sugar : liquid) you will need to make some calculations and they will always be different depending on how much your scraps gave you liquid. In my case, I ended up with something weighting 555gr. Minus the 400 gr of sugar, tha means the pineapple added 155 gr of liquid. That plus the 60 gr of water I added already in my gomme, that means I needed 185 gr of water to reach 400gr. So I added 185 gr of how water to my syrup to finish the dissolution of the sugar. To me that’s as accurate as it can be.
My syrup smells like gum... I add 500g of sugar, 75g of gum.15% gum to sugar ration. Is it possible that my pineapple is too bland, and the syrup cannot extract the pineapple flavor, so the strong gum flavor took over? Or maybe my gum gone bad while I set it on my counter? Please help... I'm now struggle with 1L of gum syrup...
I wonder if anyone that watched this video has actually tried it. 60 grams of gum poeder is actually ridiculous for this amount. Has anyone had success with this recepy???
Have you ever made gum syrups before? This quantity is actually pretty standard for this and if you don’t believe me or trust me, scroll down you will see some viewers who tried it and who were happy with it. Cheers
