Just recently made my own passion fruit syrup and while I don't really have anything to compare it to, I'm quite happy with it. I mean it made some pretty tasty Hurricanes (classic and modern) and its damn delicious even on its own or mixed with plain soda water. Granted this was my first batch and who knows, the next one might be crap. ¯\_(ツ)_/¯ One really good tip (which I don't see often) for anyone making fruit syrups or liqueurs is to freeze your fruit, at least over night if they're fresh, the ice crystals help break cell walls in the flesh/pulp making flavor extraction easier. Also, ditch the cheese cloths for filtering, they suck at getting that last drop, the weave stretches and springs tiny leaks that always shoot you stright in the eye, synthetic nutmilk bags are indestructible by comparison.
At least the ones I use are made of tightly woven strong nylon and holds up to being twisted and squeezed and being washed with a dish washing soap and brush. Plus, they're dirt cheap on eBay.
Awesome and informative video. One tip I came across for passion fruit syrup: check your local Latino markets. They often will have frozen passion fruit puree available and also often in 100g packets. I mix one packet with with equal parts simple (or the puree, sugar and water all at the same time) and sous vide it for about 2 hours at 135. Makes a very tasty, and very consistent, syrup for those tiki drinks!
Great video! I have a question about Falernum. The liquor store sells a liqueur called Falernum, but you are talking about a syrup of the same name. Can either be used in tiki recipes, or do I really need to stick with the syrup?
So first, there is some information on that in our Velvet Falernum video (ruclips.net/video/WEvQCO2kKBU/видео.html) which may answer most of your concerns. I personally believe either can be used for tiki drinks and it will come down to the flavor profile you enjoy more. In my opinion, falernum syrup (BG Reynold's at least) is super tasty, silky and has a good combination of flavors where Velvet falernum is a bit more direct clove flavor and not as much citrus. However, convenience is a thing too -- Velvet falernum will last longer on the shelf since it's an alcohol, and the syrup will need to be consumed over the course of a several months (mine lasted like a year in the fridge). Also, we sell falernum syrup so... you know, if you wanna support the show :) awesomedrinks.com/products/b-g-reynolds-falernum-syrup
@@cmcocktails That link was wonky, but easy enough to find with a search. What a fun video you guys made! As for the lack of citrus, I live in Florida and overdo the lime in most drinks, I should be fine. :) Since I'll be at Total Wines getting some dark rum, I'll pick up a bottle of Velvet.
Yep, I used to sell that at our store (we sell Fee Brothers bitters), I stopped selling it because it contained more chemical additives than actual juices and such, but it is a nice low cost more easily accessible product.
Common Man Cocktails If you can extend the shelf life with a liquor you can make two liters at a time and give it to friends or just stick it in the fridge, it lasts a long time.
what's your source on this "fassionola syrup" being in a hurricane? it's obviously some sort of french thing but I've looked at many books and recipes from people who have extensively researched the hurricane and never heard of it.
Great background info about Don's mix and the rest... I had read all about this last year. I have a general question about syrups, which again am not able to find anywhere, but I'll take Falernum as an example, if a Tiki recipe calls for Falernum syrup but I have Falernum liqueur, could I not add Falernum liqueur in and then maybe add a bar spoon of simple syrup? My way of thinking, I prefer have the booze version of something that should be syrup than syrup o.O (and maybe add a bar spoon of sugar syrup) . I was wondering if I could do that for other cocktails calling for specific syrups, another example say a cocktail calls for Lychee syrup but I have the liqueur, can I do that . Or is that a total no go and I should be stoned to death ??!!! By the way cocktail kingdom have a new release of Sippin' Safari which I will order soon, but you probably know already.
In general I wouldn't substitute alcohol versions for syrup versions unless you are happy to re-balance, re-taste and write down your own version of the recipe. It will not be a 1:1 substitution--you may need some simple syrup to rebalance. I've never had Velvet Falernum so I can't say exactly the difference, but I know (based on science) the total sugars are going to be different. But, in most cases I suggest people work and build off these base recipes. Unlike what you'll find in many of the comments about how my recipes are "wrong", some people just need to be right...but there really is no right. I'm certain if Don Beach or Trader Vic saw you building off their designs with your own creativity they'd applaud, not frown. Many of these bartenders started with something and worked from there to build their own designs. Bartenders that left Don Beach to create their own bar menu's at different places no doubt started with a Don style recipe and made it their own. Not always because they wanted to say "it's mine now", but because they had slightly different tastes and different directions they wanted to go with them. Having the base recipe in your back pocket, however, allows you to always reboot the recipe "from scratch" if you want to make future changes, but nothing is fixed in stone. A great example, look into the original Zombie cocktail, you'll find different variations depending on the decade. This wasn't always because someone got it wrong, it was because Don Beach himself wanted to change it up. He got bored, he saw taste changes occurring and he was following the trends to what people enjoyed. You can see this same thing happen between the Fog Cutter and the Samoan Fog Cutter as Trader Vic alters it for a different (wider) audience. Never stop experimenting, or you've already failed or are just too afraid to try.
OK thanks maybe I'll look for more cocktails to use my liqueur lol or I could just change the ratio and have more sugar to the liqueur so really that would be a dash/splash of the liqueur and quite a bit more of sugar syrup
do whatever tastes good to you, tastes also change over time and with experience. They start more sweet as you begin your life of cocktails but tend to migrate into the sour category and a bit more spirit-forward as you grow into your cocktail pants.
@@cmcocktails Mate, I am just asking to make a part 2 for the new bartenders. These syrups are also found in tiki. Such as- Zombie, Don's beach planter, Spiced Pineapple Daiquiri and Age of Aquarius.
I just bought beachbum berry remix and it has literally all of these syrup recipes in it, you don't need like 10 books like you're trying to make it seem... guess you don't need any now that it's on youtube tho XD
Yes, you don't _need_ anything, but some people like to have the historic archival of all the sources to draw from (esp. since many publications do their own ratios even re-publications of the same thing)
Alot of those syrup are in the coffee section of your local grocery store... hazel nut syrup, almond syrup, vanilla and etc etc.. . Easy ghetto way to get ur syrup... ghetto mans cocktails hhaahaa
yeah, true, they're just usually syrups that contain chemical flavorings and not actual product. Buy an orgeat from a coffee shop or ask to see the ingredient list, you'll see no mention of almonds :)
Common Man Cocktails 😲😣 thats no bueno.... yeah also some of them are crazy in calories... a coco lopez is like 130 calories a tea spoon .... (but taste so good)
yeah, but that's not realistic for most people/bar/restaurants given the short season. You can just add/remove 'sweet' as needed (I can't remember which)
Just recently made my own passion fruit syrup and while I don't really have anything to compare it to, I'm quite happy with it. I mean it made some pretty tasty Hurricanes (classic and modern) and its damn delicious even on its own or mixed with plain soda water. Granted this was my first batch and who knows, the next one might be crap. ¯\_(ツ)_/¯
One really good tip (which I don't see often) for anyone making fruit syrups or liqueurs is to freeze your fruit, at least over night if they're fresh, the ice crystals help break cell walls in the flesh/pulp making flavor extraction easier. Also, ditch the cheese cloths for filtering, they suck at getting that last drop, the weave stretches and springs tiny leaks that always shoot you stright in the eye, synthetic nutmilk bags are indestructible by comparison.
nutmilk bags, are they reusable?
At least the ones I use are made of tightly woven strong nylon and holds up to being twisted and squeezed and being washed with a dish washing soap and brush. Plus, they're dirt cheap on eBay.
Awesome and informative video. One tip I came across for passion fruit syrup: check your local Latino markets. They often will have frozen passion fruit puree available and also often in 100g packets. I mix one packet with with equal parts simple (or the puree, sugar and water all at the same time) and sous vide it for about 2 hours at 135. Makes a very tasty, and very consistent, syrup for those tiki drinks!
thanks
Great stuff. Not too much into sweets but I like the history and spices.
Thanks :)
Pre done Don's mix is a game changer!
Thank you! I love this post!
^*^
ha, no problem :) Thanks for watching
I look forward to the breakthrough coming from you guys up!
which breakthrough would that be?
such great information! Thank you!
thanks
Bro with this video im on it! 🤙🏼thanks!
Awesome video. Never enough cocktail info
Thanks!
Great video! I have a question about Falernum. The liquor store sells a liqueur called Falernum, but you are talking about a syrup of the same name. Can either be used in tiki recipes, or do I really need to stick with the syrup?
So first, there is some information on that in our Velvet Falernum video (ruclips.net/video/WEvQCO2kKBU/видео.html) which may answer most of your concerns. I personally believe either can be used for tiki drinks and it will come down to the flavor profile you enjoy more. In my opinion, falernum syrup (BG Reynold's at least) is super tasty, silky and has a good combination of flavors where Velvet falernum is a bit more direct clove flavor and not as much citrus.
However, convenience is a thing too -- Velvet falernum will last longer on the shelf since it's an alcohol, and the syrup will need to be consumed over the course of a several months (mine lasted like a year in the fridge).
Also, we sell falernum syrup so... you know, if you wanna support the show :) awesomedrinks.com/products/b-g-reynolds-falernum-syrup
@@cmcocktails That link was wonky, but easy enough to find with a search. What a fun video you guys made! As for the lack of citrus, I live in Florida and overdo the lime in most drinks, I should be fine. :) Since I'll be at Total Wines getting some dark rum, I'll pick up a bottle of Velvet.
Cool thanks for demystifying this. I did find falernum by a company called the Fee Brothers. They make it I think.
Yep, I used to sell that at our store (we sell Fee Brothers bitters), I stopped selling it because it contained more chemical additives than actual juices and such, but it is a nice low cost more easily accessible product.
I didn’t realize that! Good to know!
Great video.. love tiki drinks.
Thanks!
Excellent!
BG Reynolds has Fassionola coming soon. You *know* they won't use HFCS.
hahah, yes, I saw that on their website (along with the Gardenia syrup), when I was getting product descriptions for my store.
I went through the process of making orgeat last year, made enough of it that I still have probably a liter left. Kind of a slow process but worth it.
wow, how did you get it to last that long? Mine had mold pretty quick. You dose it with alcohol?
Common Man Cocktails It's been a while, but I believe the recipe I made called for some vodka and some brandy to help keep it stable.
ah, cool. I should try making it again this summer, we go through so much of it recently.
Common Man Cocktails If you can extend the shelf life with a liquor you can make two liters at a time and give it to friends or just stick it in the fridge, it lasts a long time.
what's your source on this "fassionola syrup" being in a hurricane? it's obviously some sort of french thing but I've looked at many books and recipes from people who have extensively researched the hurricane and never heard of it.
Not sure what you mean, it was in the hurricane, I'm fairly certain it was in the original recipe publication.
@@cmcocktails it seems to just be some peoples guess with no actual proof.
Great background info about Don's mix and the rest... I had read all about this last year.
I have a general question about syrups, which again am not able to find anywhere, but I'll take Falernum as an example, if a Tiki recipe calls for Falernum syrup but I have Falernum liqueur, could I not add Falernum liqueur in and then maybe add a bar spoon of simple syrup? My way of thinking, I prefer have the booze version of something that should be syrup than syrup o.O (and maybe add a bar spoon of sugar syrup) . I was wondering if I could do that for other cocktails calling for specific syrups, another example say a cocktail calls for Lychee syrup but I have the liqueur, can I do that . Or is that a total no go and I should be stoned to death ??!!!
By the way cocktail kingdom have a new release of Sippin' Safari which I will order soon, but you probably know already.
In general I wouldn't substitute alcohol versions for syrup versions unless you are happy to re-balance, re-taste and write down your own version of the recipe. It will not be a 1:1 substitution--you may need some simple syrup to rebalance. I've never had Velvet Falernum so I can't say exactly the difference, but I know (based on science) the total sugars are going to be different.
But, in most cases I suggest people work and build off these base recipes. Unlike what you'll find in many of the comments about how my recipes are "wrong", some people just need to be right...but there really is no right. I'm certain if Don Beach or Trader Vic saw you building off their designs with your own creativity they'd applaud, not frown. Many of these bartenders started with something and worked from there to build their own designs.
Bartenders that left Don Beach to create their own bar menu's at different places no doubt started with a Don style recipe and made it their own. Not always because they wanted to say "it's mine now", but because they had slightly different tastes and different directions they wanted to go with them.
Having the base recipe in your back pocket, however, allows you to always reboot the recipe "from scratch" if you want to make future changes, but nothing is fixed in stone.
A great example, look into the original Zombie cocktail, you'll find different variations depending on the decade. This wasn't always because someone got it wrong, it was because Don Beach himself wanted to change it up. He got bored, he saw taste changes occurring and he was following the trends to what people enjoyed. You can see this same thing happen between the Fog Cutter and the Samoan Fog Cutter as Trader Vic alters it for a different (wider) audience.
Never stop experimenting, or you've already failed or are just too afraid to try.
OK thanks maybe I'll look for more cocktails to use my liqueur lol or I could just change the ratio and have more sugar to the liqueur so really that would be a dash/splash of the liqueur and quite a bit more of sugar syrup
do whatever tastes good to you, tastes also change over time and with experience. They start more sweet as you begin your life of cocktails but tend to migrate into the sour category and a bit more spirit-forward as you grow into your cocktail pants.
What about Grenadine, Passion Fruit Syrup, Cane Syrup and Pineapple Syrup?
what do you need to know about them specifically?
@@cmcocktails Mate, I am just asking to make a part 2 for the new bartenders. These syrups are also found in tiki. Such as- Zombie, Don's beach planter, Spiced Pineapple Daiquiri and Age of Aquarius.
what about my zombie mix that's a mix of falernum and dons mix with a mix-twist?
what about it?
now I'm starting to wonder if the word orgeat is related to ergot...
Does it make a difference to refrigerate after opening?
sugar syrups should be refrigerated yes
Common Man Cocktails tnx!
I just bought beachbum berry remix and it has literally all of these syrup recipes in it, you don't need like 10 books like you're trying to make it seem... guess you don't need any now that it's on youtube tho XD
Yes, you don't _need_ anything, but some people like to have the historic archival of all the sources to draw from (esp. since many publications do their own ratios even re-publications of the same thing)
Alot of those syrup are in the coffee section of your local grocery store... hazel nut syrup, almond syrup, vanilla and etc etc.. . Easy ghetto way to get ur syrup... ghetto mans cocktails hhaahaa
yeah, true, they're just usually syrups that contain chemical flavorings and not actual product. Buy an orgeat from a coffee shop or ask to see the ingredient list, you'll see no mention of almonds :)
Common Man Cocktails 😲😣 thats no bueno.... yeah also some of them are crazy in calories... a coco lopez is like 130 calories a tea spoon .... (but taste so good)
yeah, pure sugar tends to do that :)
don's mix is specifically cinnamon syrup and WHITE grapefruit juce.
yeah, but that's not realistic for most people/bar/restaurants given the short season. You can just add/remove 'sweet' as needed (I can't remember which)
Gosling’s makes a Falernum....
Their Black Seal Rum is phenomenal. I don't think anything else works near as well in a Jungle Bird.
SYRRRRP