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I certainly understand the tequila process and there’s no panic. What I’m describing is what came across as a FAKE vanilla note. My tequila cabinet is pretty thoroughly researched. It may be organic, they may state what their process is, but those things do not exclude the possibility of additives.

They’re good, I just like the feel of the Piña ones.

Yes, but you would have to do a lot of experimenting to see how effectively it would speed it up. I’d expect vanilla to still take quite a while, just a little less of a while than normal lol

LOL, the popular brands are the high shrink items because they are “cool” even though it’s junk. Thanks for the comment!! Come back soonish for RUM!!!

May the Force be with you, and agave.

Thanks for the comment!! I’m glad that you found it useful 😊

Having done it already on batches… It is effective just calculating 1 drop per cocktail volume. Be sure to include dilution in that volume calculation as well if you are pre-diluting. Batching also enables you to add fewer than 1 drop per cocktail when you want a diminished effect of a specific tincture (I cannot understate the power of the shiitake mushroom/umami tincture).

I used three different dropper bottles. 3 drops Saline solution, 1 drop Ceylon cinnamon tincture, and 1 drop vanilla extract. The tincture and extract are used for molecular flavor enhancement based on very high pairing with all of the flavor notes of Campari, Cocchi, and the Gin I’m using. No, it does NOT make it taste like cinnamon or vanilla. Cinnamon and vanilla just share huge numbers of flavor molecules with the other ingredients and so help bring out flavor and complexity. In this case, mostly the fruity flavors in Campari. See this episode for more info on molecular pairing and a tool that you can use to do the same. ruclips.net/video/hNPWTehnIbc/видео.html

Lol, yeah I figured I was saying it wrong

It sure is! Give it a try!

Thanks for the feedback Daniel! Yeah we have no intention to go to only this type of content, once in a while or a blend at some level.

Thanks Kirby!! It sure is!

It’s quite tasty! Definitely give it a try. You’ll love it!

Wow, thanks Julie!

Yeah feedback on this would be super helpful. I’m not planning to do this all the time, but once in a while if the consensus is positive.

It is a change of pace to close out the best week of the year. Try it yourself. A good bottle of vanilla extract is an easy way to try it out and the impact can be pretty surprising.

@@TheProhibitionKitchen I already use Saline in most of my cocktails and bought the very same brand of Vanilla Extract as you have and tried it in your Boulevardier. I want to now make the other tinctures you mentioned and I want to put together a sous vide setup and have a small Rubbermaid cooler similar to yours. Where do I get the clamp on device as pictured in your "1 drop" video?

@MrSkeptical the sous vide I’m using came with the side mount, and the rack in the cooler is the ikea pot lid rack, and I used a jog saw to cut the hole in the lid of the cooler.

Got you on the list… Next ep should be up tomorrow.

It's so good!

Lol

It really is fantastic. You have to try it with a drop of vanilla extract and cayenne tincture side-by-side with one without them. The difference is subtle, some of the flavors that were already there now get a little more POP from the molecular pairing. Or for an easy test of the technique, try 2 identical daiquiris with a decent rum, one with and one without a single drop of vanilla.

Wow, thank you Steve! Likewise, to say the least. I’m honored, it was actually your channel that got us started.

@@TheProhibitionKitchen oh really? That's awesome! 😁😁

It’s a funny story about me scratch building a touchscreen automatic ‘bartender’ for our wedding, then while finding some cocktail recipes I learned that I like making people cocktails and ditched the machine. That first recipe research landed me on your channel.

I’m using Hamilton 86 because of it’s high Pot Stilled Molasses content. You want a very dark rum, something that reminds you of a very dark Jamaican rum without really being Jamaican. Most high quality Demeraras are going to fit that bill, as long as they aren’t loaded with sugar or caramel to balance or color the rum. For example: think of how dark Lemonhart is, but also how caramel/toffee forward, this is because it is colored with burned sugar and so I wouldn’t use it here. This is all really just to get closer to the Pot-Stilled Molasses rum from Martinique that Vic was using (which was NOT agricole). In any case, LMK what you used! Mai Tai’s are also just about what tastes good to you, so though Diplomatico would not be close to this, it might still be damn good.

@@TheProhibitionKitchen i have very limited choice in my country, unfortunately :) no Lemonhart, no Hamilton either. Would love to try exactly what you are making! Hope ill make it one day!

Everyone I’ve given it to has remarked on it being well balanced. I’ve had daiquiris which were sweet that you couldn’t tell what rum was being used. This is not that. You can taste the complexity of the rum, you get the pineapple, lime, and even the burned sugar notes. Each component shows up in flavor. Thank you for the comment! I’m glad you liked the episode. Please comment back what you think of the cocktail if you make it!

@@TheProhibitionKitchen oh, ill do that for sure, however i don’t have plantation 5, so ill go with plantation pineapple likely

I wouldn’t use Plantation Stiggins’ in this. Part of what makes it great is that it’s only fresh pineapple, and also how pineapple-y it is with only that small amount. It is worth it to pick up a bottle of Plantation 5yr, otherwise I’d look at something else with lots of Oak. Bacardi 8 would be a good choice, almost anything with am age quoted, except probably El Dorado (there is a lot of sugar added to el dorado), One of the aged Rhum Barbancourt labels would probably be good. Basically look for at least 5yrs or something with a lot of barrel character, probably not a Jamaican though.. Keep in mind that ALL of these are going to produce in some cases wildly different cocktails. My suggestions here are based only on what I think would work in it, not really trying to hit the same notes. In any case, LMK what you used and what you thought about it.

It is when the best ideas come to you, lol

That must also be why I couldn’t turn my back on my Zombie!!

Lmfao! Okay… I guess 😒

For some reason I thought Guava was already there... I'll check my notes later, or find the info later, and add it. BTW, 6% and 6.1% for Lime and Lemon might be a bit hot for the lemons and limes in your area. Make a small batch and add 90% of the acid that it says and then go from taste. After that you can adjust the number in the spreadsheet and the calculator will reflect going forward. I've been thinking to tune it back to 5 or 5.5% total rather than 6... It's easier to add some extra than to take it out lol..

@@TheProhibitionKitchen Thank you! I will check the spread sheet later on and try the amounts you suggested here :-)

@@jasonbaker1887 I meant to update the value on the spreadsheet for lemon and lime, not to add that amount to guava.. The calculator pulls values from the sheet, so slightly reducing the sheet will prevent it from telling you to put too much in.

@@TheProhibitionKitchen I got you, thank you again for all this the work is really helpful.

Go check out the sheet again for Guava updates.

Yes I’ve tried all of the Donn Beach Zombies and most of the copycat Zombies with the exception of the Ron Rico Hot Zombie (which is much more of a riff than a knock-off). I have not tried the Muertito Vivo yet, fantastic name. Shannon Mustipher is brilliant, I’m sure I’ll dig it. I find that the 1950 is the most approachable for people new to the Zombie. The predominate flavors (aside from all the Rum) are passion fruit and pineapple, and that’s kinda what people expect in ‘tropical’ drinks.

@@TheProhibitionKitchenI think you raise a good point about approachability. The 1934 zombie is a HOT one with all the rum. I just always found the full ounce of lime and lemon in the 1950 zombie to be too tart. Maybe I need to make it again though… Spec for a muertito vivo is below. 1.5 aged rum .5 OFTD or whatever 151 you have .75 jager (I’d go scant with this) .75 dons mix .75 grapefruit It’s a nice spec because there are soooo many fewer touches and you get all the funkiness from the jager without grabbing four extra bottles. Be careful trying to double the recipe. If you go 1.5 on the jager it becomes abysmal.

That is a tragedy. Rhum JM is another label to look out for. Clement Blanc is more mild as far as agricoles go, but Rhum JM is fantastic. Clement also has stocking issues sometimes, it was many months between our local TW going out of stock and it coming back. Love the user name, GR for the win.

You won. Hit me up at the email on my about page. A short is coming out tomorrow that says the same thing.

Zombie Glass #giveaway #bartender #tiki