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What's the story behind this Indiana Jones cocktail?

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Jock Lindey's Hangar Bar opened in September 2015 and was the first Indiana Jones-themed bar anywhere. Bonus points if you can name Jock's snake (without checking). The "cool-headed monkey" is of course a nod to the chilled monkey brains dessert from The Temple of Doom and a popular drink at Jock Lindsey's Hangar Bar.
The real drink features Starr African Rum and Van Der Hum Liqueur, both of which are hard to find. While this might not be the official recipe, that's ok because ANYTHING GOES!
Much of the story was pieced together from different sources, websites, videos, etc, but the main story and details regarding the creation of Disney Springs and Jock Lindsey's Hanger Bar was something I first heard from the ‪@ImaginationSkyway‬ podcast, formerly The Imagineering Podcast. If you're into the Disney details like I am, check them out.
Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
00:31 Monkey Brains from Temple of Doom
00:54 Who was Jock Lindsey?
01:46 Jurassic Park
03:16 Disney Springs and the Hanger Bar Origin
05:14 Disney's Prodigal Son?
07:08 This recipe belongs in a museum!
07:51 Ingredients and Shopping List
08:46 Making the Drink
10:13 Jock Lindsey's Cool Headed Monkey Recipe Card
10:25 Drinking the Drink - You've have chosen.. wisely
📖 Recipe(s) 📖
1 oz pineapple juice
1 oz lime juice
½ oz watermelon syrup
½ oz of orange liqueur
2 ½ oz of rum
#AirPirates #IndianaJones #DisneyDrinks

Опубликовано:

8 авг 2024

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Комментарии : 49

@darrinroberts335 Год назад

This is like a combination of Defunctland, How To Drink, Spike's Breezeway... and you're making it your own. 10/10 my new favorite channel. Bonus points for the Cup of a Carpenter on your bar.

@makeanddrink Год назад

High compliments and much appreciated! Defuntland is the gold standard of RU-vid IMO.

@MarkusJevring Год назад

This may be your best work yet. Fantastic video, man. Incredibly well done! =)

@EastBayJ Год назад

Wow, amazing video. Editing, effects, story, fantastic. What a cool mug and that might be the coolest garnish since the Grog cone. Good shit man.

@makeanddrink Год назад

Thank you!

@ultimatemaitai Год назад

Epic video. Thanks for going through everything, and love the garnish. Trivia: the name of Jock's pet snake is "Reggie" because Jock is wearing a Yankees cap.

@makeanddrink Год назад

I actually had a line in the video I cut "Anyone that can name Jock's pet snake wins a free bottle of Giffard Orgeat." Looks like we have a winner!

@FortegoLite Год назад

What a great way to send off the Indiana Jones franchise with the last film coming out later this week! Thanks for sharing!

@makeanddrink Год назад

Harrison Ford is going to live forever. I think he's got another one in him!

@pizzazombie5209 Год назад

Loving all the extra research that went into this (and so many of your videos). The intersection of Disney parks and tiki is something I didn't know I needed in my life, but now I can't get enough of it, and I'm glad to have found your channel.

@makeanddrink Год назад

That's awesome. Yeah, the Disney and Tiki overlap is pretty deep, a lot of it is just location. Hollywood, the beginning of Tiki, and Disneyland all happening in the same place. and people growing up around all of those things. Don Beach was basically pulling off Dinsey/Imagineering principles 20 years before Disneyland opens.

@hietanbs Год назад

That garnish is incredible!! 🙈🧠

@peterverdon645 Год назад

Great video! Love the history lesson and the drink sounds nice too. I also love that the Holy Grail is just casually sitting on the bar *chef’s kiss

@makeanddrink Год назад

Only the penitent man will pass

@ninjacole803 9 месяцев назад

One of the most underrated channels on RU-vid! Amazing video scratching a niche itch for me 😂 but haunting to hear “the worst tragedy to hit the islands of Hawaii” after what’s happened since 🙏

@TikiDak Год назад

We go to Disney Springs SO MUCH while we are there and now I’m kicking myself for never trying this. Loving all of the tiki content, my absolute favorite!

@makeanddrink Год назад

Thank you! You can always try it next time and until then, this one can fill the void.

@JohnKelly2 Год назад

And monkey's brains, though popular in Cantonese cuisine, are not often to be found in Washington D.C.

@arthurcurry4335 Год назад

Awesome video!

@nathansinger1171 Год назад

You have outdone yourself, sir! Love the history, love the video, love the drink!! I think I can actually show this one to my wife and she will appreciate it. We are the ones after all, who sing the Indy theme song on the ride. Dun duh dun duh, dun duh duh...

@daneflanigan 11 месяцев назад

What a cool video, I heard Disney has great bars!

@marcgonzalez5503 19 дней назад

Haha, I totally just call any characters Wayne Knight plays "Newman"

@urouroniwa Год назад

Super fun as ususal! About mandarin liqueur: I live in one of the most famous places in Japan for a relative of mandarin oranges called "mikan". I started making my own mikan liqueur a couple of years ago and it's now a winter staple for me (mikan season is November through March). It's dead easy: 1) Eat lots of mikan (my wife eats so many that her hands turn orange all winter!) 2) Add the discarded peels to bandy with about 20% sugar 3) wait 3 weeks 4) strain. That is it. I have to admit that I just eyeball the amount of peels, but probably about 10-15% by weight of the brandy at a guess. I've played with adding the sugar at different stages and it seems to help adding it early. With the low ABV of the brandy, there is a limit on the solubility of the turpines in the mikan peels and apparently sugar helps with that. My possibly biased experience seems to support that idea anyway. Because it's impossible to use a vegetable peeler on the thin mikan peels, I put the whole peel in. At first I was worried about getting too much pectin, but it seems to come out clear enough. You might want to add just a bit of pectinase (which you can get at home brewing supply stores) to help clarify it. I've never done that, though. You don't have to worry about bitterness from the pith as mikan has much less bitter pith than most oranges. I haven't tried yet, but this year I'll be making a kinkan liqueur (very similar to kumquat) as well. To be honest, if you put a mikan liqueur next to a naval orange liqueur (which I also make later in the season), I'd be hard pressed to tell the difference -- especially in a cocktail. They will taste different, but I wouldn't really be able to tell you which is which just from tasting it. It's hard to believe, but compared to syrups, liqueurs seems to be at least as easy and I'd recommend giving it a go. I also find that the quality of my liqueurs seems to be higher than what I can buy even when I use fairly cheap base ingredients (e.q. my brandy costs $8 a bottle :-) ). Again, some bias is probably creeping in there. Based on your banana escapades earlier in the year, I'm going to try to make a banana liqueur when I get some time (possibly just with peels... we'll see).

@makeanddrink Год назад

Thanks for sharing all of this. There's a lot of gold in this comment. I've considered making my own orange liqueur but there are just too many things out there I want to do but after reading this I think it's something I want to do sooner than later. We have tons of clementines year round, but especially right now and those are easy to peel. Would be fun to add in several different kinds of orange like citrus. I'm testing out Pectinex from the Modernist Pantry as we speak. It breaks down pectin and pith and I have some limes soaking in it to see how well it does, but that might be a great way to get just the peels and not bitterness. It will need to be tested against fresh peels as I'm not sure what is happening to the oils as they soak. Hold off on that banana liqueur! Not sure If what I'm working on will translate to a liqueur but it should. It's a Dave Arnold's Banana Justiono which is rum, ripe banana, and Pectinex without having to use a centrifuge and it works extremely well.

@robmichaels4728 Год назад

Continuing to love each video you make. Any other tiki drinks you have found in Downtown Disney that you would recommend (and maybe one day make on the channel)? Can the mug be purchased at Jock Lindsey’s?

@makeanddrink Год назад

Thanks! Eventually, I'll work my way through all of Trader Sam's. I don't have any first-hand experience with Disney Springs, but I'll definitely be diving more into Jock's menu to see if there's more there worth exploring but I may need some inside sources for these recipes! Pretty sure you can still get the mug at Jocks's and I believe they even serve you the drink in the mug if it's in stock. I got mine on eBay and paid way too much.

@evijade1 20 дней назад

This is a fun one! 🐒 🍹

@matthewtepfer5700 Год назад

I am a big Indiana Jones fan so I love the Hanger Bar. It's a must anytime we are at Disney World. Would love to see more of these with some of their other drinks. I have my own recreated versions of some of mine and my wife's favorites. Curious how they would stack up against yours.

@makeanddrink Год назад

Challenge accepted!

@timbernard4193 Год назад

Clever move on the ice brains :D

@bobsbottomshelf Год назад

Great Episode. Love this sort of History and what a great looking drink that's an awesome monkey brain garnish. Fairly straight forward recipe I'm gonna try this out getting ready to make syrups soon. Could I possibly ask, if your using a high end mic or post editing to get your voice so clear standing that far away? I have trouble in that department.

@makeanddrink Год назад

I use both. I have a sennheiser shotgun mic that’s about 2 feet away and I also do some post processing. Something to check out that is currently free is Adobe Podcast. It’s an AI vocal enhancer that seems to be pretty game changing.

@bobsbottomshelf Год назад

Thanks!

@ladykiller2210 Год назад

I’m surprised that you made a monkey themed cocktail that doesn’t use banana.

@TheBadgererer Год назад

Someone actually found a use for Rose's grenadine!

@makeanddrink Год назад

Rose's grenadine is my comfort food

@BravingTheOutDoors 11 месяцев назад

Very cool

@joshuacyr42 6 месяцев назад

Could you add a quick explanation on how you made the ice dome (brain) garnish?

@carsonpreece994 Год назад

Is there an Oga's cantina drink incoming next? Love the Hangar Bar

@makeanddrink Год назад

Nothing planned. But I am working on getting my hands on every recipe from Oga's. If I can land those, then I definitely will.

@carsonpreece994 Год назад

I just found a book called the unofficial Disney parks drink recipe book - maybe that could be inspiration

@BravingTheOutDoors 11 месяцев назад

So how exactly do you make the watermelon syrup? Step by step

@jeffmathys9705 Год назад

Gotta try this out. So did you get those mugs from Disney or can you find them online? Can't find them at first Google glance.

@makeanddrink Год назад

I got mine on eBay. I think think the only official place you can buy a new one is at Jock Lindsey's.

@christopherrodriguez4722 Год назад

I’ve tried many recipes for watermelon agave/syrups but have had to use a lot in the drink for it to be present. Curious as to how you made yours if the watermelon is really present with just that half an oz.

@makeanddrink Год назад

Just 1 part fresh watermelon to 1 part white sugar by weight. Let it sit overnight and then strain.

@jeffmathys9705 Год назад

I am thinking that citric acid helps make it pop though and stand out a bit right?

@EggwardEgghands Год назад

Your "Rum and Tiki Drinks"-playlist claims that 7 unavailable videos are hidden. How come? RU-vid took them down? Anyway, great channel.

@makeanddrink Год назад

Oh those? Not everyone is allowed to see those I actually have no idea. Just checked and I saw the same message but they are all there and nothing has been taken down. I don't have any private/hidden videos either. And thank you!