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I lived in Niagara and partied in Niagara New York clubs and Buffalo New York clubs and I can truly say , people in Toronto do not know how to make a cocktail. It is due to , too many years of primitive liquor laws.People have short memories on how it use to be and the reason why small town Ontario hotels were allowed to serve booze ( The Eton House ) and so many others , is the government didn't want drunk people on the streets , they hoped people would get a room and sleep it off. So much for that idea.
Just made this cocktail for the first time, and we love it! We recently discovered Gifford Banane du Brésil and we’re finding fantastic cocktail recipes like this one… thank you!
I really enjoy your videos. AND I love it when I happen to have all the ingredients needed. I literally just bought Gifford Banana. Never used it, never drank it, saw it and bought it just for fun ........and then this video comes across my feed. Thank you!
Just made this and.. yum! I'm a big fan of the Giffard banane du brésil because of the really fresh banana flavor it has, but this time I used the Tempus Fugit banana liqueur to get a spiced, cooked flavor and Old Grandad bonded (50% ABV) bourbon. Living in San Francisco, we drink a ton of Fernet Branca so I have plenty on hand... that small hit really made the difference here. Hell, this was just glorious. Thanks for the spec.
Thank you for using my glassware line from Riedel! This drink sounds delicious. Never thought of using banana and fernet. We have to get you one of my crystal mixing glasses to match your glassware. Cheers
So glad you shared this! Making it tonight. Keep em’ coming Jean! Have missed getting videos. Hope that means you are back to work in a spectacular bar/restaurant?
Banana and bourbon... Weirdly that makes me think of banana bread. 🍞 Not the biggest Fernet Branca fan, but... Looks well balanced. Have a great weekend!
Yet an absolutely another thoughtful variation. This is not crazy or far fetched, the banana note is very common in whiskey's, especially in jack daniel's (single barrel select), but I get ripe banana in japanese whiskey's too especially Niika Coffey Grain. I don't use my japanese whiskey nearly enough, I did 2oz - Nikka Coffey, .5oz - Tempus Fugit Banane, .25oz Fernet del Frate, 2 dashes ango, 2 dashes house made chocolate rye bitters. I have people coming over on Sunday, I will definitely make a round of these, but your variation, I would be afraid to serve mine.
I love your interpretation! I see why you wouldn’t make that for your friends though... because if you do it, no doubt you will kill that Nikka bottle in no time loool
I'm sure we would all love a recipe for a nice Banana liqueur a la Giffard Banane de Brazil. It's one of those mostly impossible to find bottle's for a lot of us.
Unfortunately, I didn't get the chance to taste any Tempus Fugit products. But from what I've heard, I'm sure it would. As I said in the video, the first time this cocktail was made, it was with Bols creme de babane and it worked even if it's quite an aweful product LOL So I would say yes for Tempus Fugit
Looks delicious, I’ll have to try this sometime. Since I’m missing half the ingredients right now, I’ll just take a shot of whiskey before eating my banana😅
Just made it for the first time and am tasting it while I write this. At first sip it wasn't sure what to make of it but the more I sip the more I tend to like the combination of Banane du Brezil and Fernet. I agree that most Old Fashioned variants are a bit too sweet. Comparing from memory, this Banana Old Fashioned isn't less sweet, but the Fernet and the lemon zest give it a lot more complexity. Still not completely sold on it but this is an interesting entry to playing with Fernet.
I too am bananas for banana cocktails I always have a bottle of Tempis Fugit Creme de Banane! I don’t support Bulleit and I think if you look into their family’s recent history you won’t support them either! On a positive note I have been in the beverage industry for nearly 20yrs and your channel is beautifully produced! Maybe we can talk shop sometime! Cheers!
I never had the chance to taste any Tempus Fugit products... I have the feeling they're delicious. Thanks a lot for the kind words! We're really glad you enjoy the channel. What you mean to "talk shop"? On the other hand, I heard about Bulleit family's controversy a few years ago. I didn't trust the source I read this from back then. I must do more researches.
I work with a couple wonderful distilleries in Chicago and would love to get some product in your hands to play around with! One produces an Obstler style brandy that Death & Co. loves and the other produces the famous Malört!
Unfortunately I never had the chance to taste Tempus fugit product but according to great bartenders I know it is a delicious banana liqueur so I would say YES I’m sure it would make a great substitute
Well, made this cocktail with monin banana liquer - also tastes good, but maybe need to pick different whisky, too oaky (mine is Jim Beam double oak). Thinking of rye. But anyway on the palate its very pleasant, maybe it will be my favourite old fashioned. Thanks dude!
That looks incredible! Haha I love Giffard Liqueurs too, when I found out a small liquor store here carried them, I had to put some stuff back cause I racked up a bill of like $250😂 it’s super nice though. I’ll make this when I pick up a bottle of fernet haha. Cheers to both you and Sefra!
If you take the two main components of a drink and replace them, you aren't making a variation, you are making a completely different drink. If you try to make an Avengers movie, but use Superman and Batman, you are making Justice League.
Lol! That’s funny! It’s an interesting debate though. If your comment was not meant to be just a joke, let me know, I’m more then willing to give you my thoughts on the subject. Cheers
@@TrufflesOnTheRocks lol... No man, you mix a mean drink. I'd be happy to have one of your creations touch my lips, but your way of naming the drink, that leaves something to be desired. The key here is the word variation. A drink is like a person, it has a structure and body. The person can change hair styles, can gain or lose weight, can wear different clothes, but they are always the same person. But if you change the person, make them someone else, it doesn't matter what you call them, it isn't who you want them to be. If you take a drink where the body is made of whisky and bitters with an orange garnish, and you sub in rum and simple, you aren't making the original drink but something entirely different. It's not a variation, it's something totally new with the orange garnish. It's a stranger wearing a matching jacket, not the person you were looking for at all.
Well I have to say with all respect that I disagree with you. Your example is too vague for me. Making something with different ingredients but using a similar template or a template very close would be to me inspired by... on the other hand I also think that you can make something with all the same components but with a complete different approach and still be « allowed » to say you were inspired by the original. That said, as you say, this makes for something completely different and to me that’s the definition of variation. Because if it ain’t different it’s the same no? That’s probably all my years at making cocktail competition that got me thinking that way. We’re always asked to make variations on classic but at the same time to be creative. I once made a cocktail « inspired » by a corpse reviver #2 that was a stirred drink with no acidity. The lemon was there but in the form of a vapor...
@@TrufflesOnTheRocks Dude... don't equivocate. I was clear as can be about my case. I am not talking about adjusting proportions of ingredients. I am not talking about adding new elements or using the foundational elements in new ways. I am talking about replacing the foundational elements entirely. If I ask Rum and Cola and you pour it with Vodka and Oj, don't you dare call it what I asked for. You are getting a downvote and I pity your clientele.
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I lived in Niagara and partied in Niagara New York clubs and Buffalo New York clubs and I can truly say , people in Toronto do not know how to make a cocktail. It is due to , too many years of primitive liquor laws.People have short memories on how it use to be and the reason why small town Ontario hotels were allowed to serve booze ( The Eton House ) and so many others , is the government didn't want drunk people on the streets , they hoped people would get a room and sleep it off. So much for that idea.
Looks like I have my shopping list for the weekend.
That's the spirit! HAHA! Cheers!
Just made this cocktail for the first time, and we love it! We recently discovered Gifford Banane du Brésil and we’re finding fantastic cocktail recipes like this one… thank you!
Cheers!!! I'm so glad that you still love it!! I will make you one tonight 🖤
Do I have to wait till tonight? Lol
@@TrufflesOnTheRocks HAHAHA Nope I can make you one right now if you want.... 😂
You made a great looking cocktail Sefra!!
@@boozeontherocks Thank you 😘
These videos are so insightful and such high quality. Keep doing what you do
Thank you so much josh! Really appreciate :)
I really enjoy your videos. AND I love it when I happen to have all the ingredients needed. I literally just bought Gifford Banana. Never used it, never drank it, saw it and bought it just for fun ........and then this video comes across my feed.
Thank you!
That's destiny LOL! Hope you will enjoy it. Cheers!
I just made a Toronto Cocktail Old-Fashioned and I love it. Now I'll have to try your version with banana. Sounds tasty. Thanks for sharing. Cheers
This looks soo good! I have to try it out. Great episode!
Thanks a lot gent! Cheers!
I just made this tonight. it's amazing. well done.
Nice! So glad you liked it!!! What liqueur de banana did you use?
@@TrufflesOnTheRocks Giffard, naturally.
I feel that so hard. No bananas, but banana flavors....MMMMHH!!!
I’m glad to know I’m not alone haha
Just made this and.. yum! I'm a big fan of the Giffard banane du brésil because of the really fresh banana flavor it has, but this time I used the Tempus Fugit banana liqueur to get a spiced, cooked flavor and Old Grandad bonded (50% ABV) bourbon. Living in San Francisco, we drink a ton of Fernet Branca so I have plenty on hand... that small hit really made the difference here. Hell, this was just glorious. Thanks for the spec.
Oh this does sound delicious. I will try both a bourbon but also an aged rum, like you said, should be as good.
Try to use a dryer style of aged rum to make sure the cocktail doesn’t come out too sweet
Truffles On The Rocks will do and let you know how they turn out.
Today amazon delivered the Giffard Banana and finally I had everything at home to make this cocktail... this stuff is Mindblowing
That’s cool! Amazon delivering booze!!! Unfortunately it doesn’t work in Quebec
Love it ❤️, i’m a fan of fernet turned out super delicious , cant wait to try the stigner
COOL!!! Thank you!!!
What a lovely recipe! I could never find a good "place" to use banana liquors, but that's a great idea!
Thanks for the video, loved it!
Thanks! Hopefuly you will like it as much as I do. Let us know. Cheers!
@@TrufflesOnTheRocks thanks! I'll let you know. :)
Thank you for using my glassware line from Riedel! This drink sounds delicious. Never thought of using banana and fernet. We have to get you one of my crystal mixing glasses to match your glassware. Cheers
Thanks! Glad you like the idea! Of course sir! I’m down for the mixing glass... it looks really nice!
Just made this using rittenhouse and it was an incredible cocktail! Cheers 😍
I wish we could get that here
Looks delicious 😋
Thank you!!! Hope you'll like it!
Well guess it is finally time to pull the trigger on that Bottle of Fernet Branca, this sounds tasty!!!
Oh yes my friend, do it! :) Cheers!
Oh wowza! I want this!
Cheers
So glad you shared this! Making it tonight. Keep em’ coming Jean! Have missed getting videos. Hope that means you are back to work in a spectacular bar/restaurant?
Can’t wait to hear your thoughts about it. Yes I’m back at the bar 3 days a week. Cheers
@@TrufflesOnTheRocks I enjoyed it, my partner not so much. Thank you for sharing one of your faves. Keep them coming!
Banana and bourbon... Weirdly that makes me think of banana bread. 🍞
Not the biggest Fernet Branca fan, but... Looks well balanced.
Have a great weekend!
Thanks! That's not weird at all... I think your comparison is spot on!
@@TrufflesOnTheRocks Thanks man.
That is a great looking Toronto. Now I need some Giffard to make it.
Dude I got it from a friend who was in Ottawa so you have no excuses LOL
@@TrufflesOnTheRocks That strange because I can't seem to find it where I live. Maybe it's a stock issue.
@@boozeontherocks That sucks! Does the LCBO make transfers?
@@TrufflesOnTheRocks Normally but the website says there is no stock. So... I do not know.
Hum?
Yet an absolutely another thoughtful variation. This is not crazy or far fetched, the banana note is very common in whiskey's, especially in jack daniel's (single barrel select), but I get ripe banana in japanese whiskey's too especially Niika Coffey Grain. I don't use my japanese whiskey nearly enough, I did 2oz - Nikka Coffey, .5oz - Tempus Fugit Banane, .25oz Fernet del Frate, 2 dashes ango, 2 dashes house made chocolate rye bitters. I have people coming over on Sunday, I will definitely make a round of these, but your variation, I would be afraid to serve mine.
I love your interpretation! I see why you wouldn’t make that for your friends though... because if you do it, no doubt you will kill that Nikka bottle in no time loool
@@TrufflesOnTheRocks To be honest, I am not sure they would know difference if i used cutty sark or Nikka. Cannot wait for next week's content.
Oh hahaha! I see... then you’re probably better to save that for palates that will appreciate. I agree
Great video
Thank you! Cheers
In israel we have a very popular soft drink make of strawberries and bananas and im thinking maybe adding some strawberry syrup. Thoughts?
Maybe another sweetening would be too much but probably a strawberry bitters... That would be great!
I eat a banana every day. So, obviously I'll have to try this. I recently made banana infused Jameson. You might like thet.
No doubt I would!
I'm sure we would all love a recipe for a nice Banana liqueur a la Giffard Banane de Brazil. It's one of those mostly impossible to find bottle's for a lot of us.
Copy that
Would Tempus Fugit creme de banana substitute well?
Unfortunately, I didn't get the chance to taste any Tempus Fugit products. But from what I've heard, I'm sure it would. As I said in the video, the first time this cocktail was made, it was with Bols creme de babane and it worked even if it's quite an aweful product LOL So I would say yes for Tempus Fugit
Truffles On The Rocks sweet. Thanks for the quick reply!
Anytime!!
Looks delicious, I’ll have to try this sometime. Since I’m missing half the ingredients right now, I’ll just take a shot of whiskey before eating my banana😅
Just made it for the first time and am tasting it while I write this. At first sip it wasn't sure what to make of it but the more I sip the more I tend to like the combination of Banane du Brezil and Fernet. I agree that most Old Fashioned variants are a bit too sweet. Comparing from memory, this Banana Old Fashioned isn't less sweet, but the Fernet and the lemon zest give it a lot more complexity. Still not completely sold on it but this is an interesting entry to playing with Fernet.
Thanks for the feedback Ricky! Btw, I will soon release a vid with Fernet cocktails. I bet you will like it . Cheers
I too am bananas for banana cocktails I always have a bottle of Tempis Fugit Creme de Banane!
I don’t support Bulleit and I think if you look into their family’s recent history you won’t support them either!
On a positive note I have been in the beverage industry for nearly 20yrs and your channel is beautifully produced! Maybe we can talk shop sometime! Cheers!
I never had the chance to taste any Tempus Fugit products... I have the feeling they're delicious. Thanks a lot for the kind words! We're really glad you enjoy the channel. What you mean to "talk shop"?
On the other hand, I heard about Bulleit family's controversy a few years ago. I didn't trust the source I read this from back then. I must do more researches.
I work with a couple wonderful distilleries in Chicago and would love to get some product in your hands to play around with! One produces an Obstler style brandy that Death & Co. loves and the other produces the famous Malört!
Cool! Hit me up by email
Trufflesontherocks@gmail.com
Thanks for sharing this. I can’t wait to mix this up. Your the bomb 💣
Thanks a lot!!! Please let us know how you liked it when you try it.
Got a bottle of tempus fugit banana liqueur. Is that a good substitute for Gifford?
Unfortunately I never had the chance to taste Tempus fugit product but according to great bartenders I know it is a delicious banana liqueur so I would say YES I’m sure it would make a great substitute
Le rire à Sef dans l’intro pis a la fin 😭♥️ je m’ennuie, pis ca l’air delicieux tout ca
Avoue! C’est rendu la signature de nos vidéos hahaha!
Well, made this cocktail with monin banana liquer - also tastes good, but maybe need to pick different whisky, too oaky (mine is Jim Beam double oak). Thinking of rye. But anyway on the palate its very pleasant, maybe it will be my favourite old fashioned. Thanks dude!
Ive seen so many people commenting how good that Giffards Banana is!
Same here.
No kidding... It's so good!
Ça donne envie d'essayer 🤤🤤
La question est, est-ce que tu vas venir à la maison avant que je finisse la bouteille? C'est déjà bien avancé. LOL
I’m sold. Gotta find that banana liquor
Cheers
That looks incredible! Haha I love Giffard Liqueurs too, when I found out a small liquor store here carried them, I had to put some stuff back cause I racked up a bill of like $250😂 it’s super nice though. I’ll make this when I pick up a bottle of fernet haha.
Cheers to both you and Sefra!
Hahahah! It’s always frustrating to put back some bottle in the shelf. I hope you will like it! Cheers
I find some of the Japanese whiskey's have notes of banana and I wonder how that would work in this.
I’m sure it would
Banana old fashioned sounds good, and I like fernet branca, but banana liqueur and fernet branca together? Hmm
Hey! Got to taste before judjing ;)
Truffles On The Rocks I'll make sure to try it once I get a bottle of banana liqueur!
Sweet!!! Can’t wait to hear to thoughts
Geez That makes me thirsty just watching you sip it!
Haha!!! Thanks
You lost me at not liking actual bananas 🍌 but then you had be again at bourbon! 🥃
HAHAHA!!! Glad I got you back! Cheers!
HOW BOUTZ A SPICED RUM BANANA OLD FASHION?! - REXX
BASED BASED BASED REEEEEEEEEEEEE
If you take the two main components of a drink and replace them, you aren't making a variation, you are making a completely different drink.
If you try to make an Avengers movie, but use Superman and Batman, you are making Justice League.
Lol! That’s funny! It’s an interesting debate though. If your comment was not meant to be just a joke, let me know, I’m more then willing to give you my thoughts on the subject. Cheers
@@TrufflesOnTheRocks lol... No man, you mix a mean drink. I'd be happy to have one of your creations touch my lips, but your way of naming the drink, that leaves something to be desired.
The key here is the word variation. A drink is like a person, it has a structure and body. The person can change hair styles, can gain or lose weight, can wear different clothes, but they are always the same person. But if you change the person, make them someone else, it doesn't matter what you call them, it isn't who you want them to be.
If you take a drink where the body is made of whisky and bitters with an orange garnish, and you sub in rum and simple, you aren't making the original drink but something entirely different. It's not a variation, it's something totally new with the orange garnish. It's a stranger wearing a matching jacket, not the person you were looking for at all.
Well I have to say with all respect that I disagree with you. Your example is too vague for me. Making something with different ingredients but using a similar template or a template very close would be to me inspired by... on the other hand I also think that you can make something with all the same components but with a complete different approach and still be « allowed » to say you were inspired by the original. That said, as you say, this makes for something completely different and to me that’s the definition of variation. Because if it ain’t different it’s the same no? That’s probably all my years at making cocktail competition that got me thinking that way. We’re always asked to make variations on classic but at the same time to be creative. I once made a cocktail « inspired » by a corpse reviver #2 that was a stirred drink with no acidity. The lemon was there but in the form of a vapor...
@@TrufflesOnTheRocks Dude... don't equivocate.
I was clear as can be about my case. I am not talking about adjusting proportions of ingredients. I am not talking about adding new elements or using the foundational elements in new ways. I am talking about replacing the foundational elements entirely.
If I ask Rum and Cola and you pour it with Vodka and Oj, don't you dare call it what I asked for.
You are getting a downvote and I pity your clientele.
Skip all this blah blah thing 2:08