You can make gardenia mix without the emulsion powder. Make the gardenia mix like you did in the video and then dry flash blend for 20 seconds before adding ice. Once the melted gardenia mix is incorporated, flash blend with pebble ice for another 20 seconds and your drink will come out perfect. The gardenia mix will solidify in the fridge when you store it, to get around this I store in a glass container and microwave to make it pourable when I’m ready for a second one. The butter fat cap will keep the syrups and honey good for several weeks before mold appears.
Definitely interesting to see someone else do a recipe. I just debuted a riff on the Pearl Diver and I went to the Liquid Intelligence bible for the same answer with Cold-buttered rum. My Gardenia Mix was a little different. I tried his method of essential steeping my intended flavors in my total water content (A split vanilla bean, cinnamon sticks, and allspice berries) then use that hot water to dissolve the 210s, and blended in the melted butter, and then the sugar. I did actually add back the vanilla bean pods I scraped away in the beginning to give the syrup a nice softer vanilla note. After a day in the fridge it gets pretty to smelling like Cinnabon. Great to see this drink making a comeback.
I’ve had it happen to me once and can’t exactly remember the fix. You could try adding in more 210s but hydrating it will water and not the allspice dram. Blending it again and seeing if that works. One issue I had when testing was if the batch wasn’t large enough I wasn’t able to incorporate everything as well
Looks like a bullet blender (which is small volume) would be a great tool for making the gardenia mix. ... very interesting drink. Looking forward to making this, this weekend.
Great channel, great video. Quick question about scaling up the Don's Gardenia mix recipe though. If I double that recipe, or triple it, do you have any suggestions on increasing the amount of 210S?
This is a question that needs its own 30-minute episode. The Hamilton Gold Jamaican differs completely from Appleton Signature, Rum Bar Gold, etc. This might be something you're well aware of, but the term "gold" is relatively meaningless. It's marketing and means the color is gold. Doesn't mean it's been aged or it's a certain quality. Sometimes the gold color is from wood barrels sometimes it's from caramel coloring. Monymusk is one I just picked up but haven't tried yet, and while it's not labeled as gold I'd always suggest Appleton Signature as a great affordable Jamaican rum for cocktails.
Excellent job Derek ! Love your presentation and education on the pearl Diver. Iv made this drink a few times, it’s good but like you said I can’t stand the clumps of butter. We definitely give this a try. Keep more coming 😀
I this version sounds good. I dont like the clumps of butter so i tend not to make it very much but i do have some gum arabic and xanthan layin around from making Kevin Kos super syrup so ill give it a try.
Thought I was up on all the good cocktail youtubers until now, love your videos, super high quality, great to learn more about tiki, also love the fluffy banana video
This is beautiful! This use of 210S makes a classic even better. Extremely well made video from beginning to end. Found out about your channel on the tiki reddit, glad to have found you, look forward to seeing more from you.
My wife adored Latitude 29's Pearl Diver. While I won't be doing this every day (I hate making mixes that'll go bad before I consume them all), I definitely will start making Pearl Divers for specific occasions. She'll probably thank you even more than I for this video. 😂
That's awesome! I'd assume the Pearl Diver at Latitude 29 is better than the original, and I can confirm that in a sealed jar in the freezer, the mix will keep. As for Latitude 29, I just so happen to have something coming up in the next week or so with a cocktail from there.
Hey @AlfonsoVallarta, I have the same problem with my mixes! I'm working on a research project at MIT related to it actually, and am trying to gather insights from people that also have this issue. Could I get your thoughts about it sometime?
I've been making Pearl Diver Punch for a few years now, it's a favorite of mine as it has such an exotic taste and unusual mouth feel. I will definitely be trying the Gardenia Mix 2.0. Normally I have my gardenia mix in fridge and need to take it hour at least an hour ahead of time so it can soften up a bit before making the cocktail - not ideal. This idea seems great and I already have the xanthan gum & gum arabic. Cheers.
@@makeanddrink unfortunately not a verifiable source . . . a bartender mentioned that to me in passing a few years back . . . it makes a bit of sense, but could easily be something made up and passed along after-the-fact.
Liquid intelligence is such an amazing book, Dave is a gangster. Been watching your channel for quite a while and I really like it. Great mix of history and cocktail makin'. Ps I like the light up peg board on the back bar ;)
Yikes a glass of butter and ingredients I wouldn't use for anything else. I'd be willing to give it a try and it might taste great but I don't see myself making one.
Honestly don’t know. Modernist Pantry has some videos that explain all of the different gums and emulsifiers, but not sure when put in butter how it will work.
For sure! Best pricing and local to me is Total Wine. Even though they're a mega company, prices are too good to pass up. They sell Appleton 12 for 40% under everyone else. The rest of these are CA only but they do ship to anywhere in CA Bitters and Bottles: South SF. The best-curated selection and crazy good finds for a shop that is pretty small. K&L: In SF and Southern CA as well Mission Wine: Southern CA Hi-Time: Costa Mesa. I've never bought here but people love it. I don't mind paying $15-20 shipping if I'm buying 5-6 bottles that I can't find anywhere else. It's worth it in that case. Nowadays most places aren't stocked consistently, but if they carry Hamilton rums that's usually a good place.
@@makeanddrink Great info, thank you!! I am ten minutes from Hi Times, it really is a local treasure, lol. We frequently support their business, but I was curious as to what larger retailers were a go-to. Thanks so much!
@@javakidnyc1 yeah, it's a great bar. It was first time visiting, and i made the mistake of thinking Zanzibar was a tiki bar, but it was pretty much terrible - it had a nice enough space, but the drinks were unimpressive.
