I made these syrups about 6 months ago, used some vodka while bottling and they've been in my fridge since I use them quite slowly. I've had no problems from mold or degradation so from my experience, you can store these a long time.
I made the Orgeat, found out I was out of almond extract so after consulting my dad who is good with flavor combinations I added vanilla and orange flower water. It turned out super delicious and made an amazing Mai Tai.
Dude, check out Glen and Friends Cocktails After Dark , he casually pulls out recipe books from 100 years ago and makes cocktails with these oft forgotten ingredients! ruclips.net/p/PLgOb3zseg1hQzsXsb5CTv0rgLjRnq-6XT
I know this video is a few years old, but we just recently watched it. Yet another example of why we appreciate you so much! Thank you for consistently putting out such great stuff.
I keep coming back to this video! Definitely a staple of the channel! Just made the Orgeat after got tired of trying to find a quality store bought one. I dont what I was waiting for! It was ao easy! Thanka for the recipe;
Really like this video, I really appreciate how the Grenadine and orgeat recipes don't require any special equipment like blenders or nut milk bags or cheese clothes. Perfect for me
In the dead of night, lacking demerara sugar, I experimented. Made rich simple syrup and, just as it was getting clear(ish), (around 7-8 mins), stirred in 1 tsp of blackstrap molasses. Stirred another minute, then off the heat and tested. Success! The flavor and color were both on-point. Thanks again for this and all the great videos you're making.
About a year ago I took up mixing as a hobby (needed something to get my mind off this crazy world!). I have surveyed many mixing channels, but man, yours is just the best. Love your personality and humor. For a hobbyist, you just make it fun. Keep it up, my friend. Cheers!
Im so happy I found you, I could cry. Making a huge batch clarified milk punch and the orgeat recipe was a game changer. Thank you so much. I made a fraction of what I made using the old method. Im so happy.
For my cinnamon syrup, I simmer the cinnamon sticks for about 30 minutes to infuse the water with the cinnamon flavour, then add the sugar, dissolve, and voila! Great for coffee too, if you like a sweetener in yours.
I have been blessed by the algorithm and found your videos (much like the other recent comments). Your tips about orgeat are spot on. You basically gave the instructions on how to make almond milk: soak overnight, pulse in a blender, strain with a cheese cloth. You can roast the nuts, boil them in the water, or blanche them to get a nice flavor infusion. So it makes perfect sense to use store-bought almond milk to skip that step!
It's worth noting that a rich syrup has a significantly longer shelf life then a simple syrup. So if you go through your syrups very slowly, it's worthwhile to just make a large batch of 2:1
@@livenhfree right, which would be 1.5:1 Nick is suggesting making it 2:1 instead which would be more sugar to almond milk, making it more shelf stable
@@mrpicklesful It will not do that. You'd need to get to at around 35 proof to make it shelf stable, and adding 80 proof vodka to get to that point would make your syrup almost 50% vodka, which would impact consistency, sweetness and flavour.
This is the one Anders video I keep coming back and back to. I've made so many syrups based on his advice, and have some of my own riffs, too - masala chai syrup, raspberry syrup, orange syrup, a ridiculously great Meyer lemon syrup ...and so on. Thanks, Anders!
Didn’t use a lot of grenadine previously and about 3 years ago I went to buy some and noticed it had no pomegranate juice in it so from that point on we’ve made our own. The test is 1000 times better! I just boil down the pomegranate juice with sugar and lemon to make molasses. Love homemade syrups!
I agree with the previous comments -- this channel is by far one of the best regarding cocktail content! I watch and rewatch the videos all of the time! Love the energy, the insights, and, of course, the recipes. Anders - keep bringing in "Oz" in your videos. Love hearing her opinions on the prepared cocktails and your two comments together are almost always entertaining and informative! For folks looking to up their syrup game, here's a riff on the grenadine preparation that I use in my home bar. Prior to heating the sugar and pomegranate juice (I'm using 1 cup pomegranate juice with 2 cups sugar here) to dissolve the sugar, add 1/4 cup of dried hibuscus leaves to your mixture. This REALLY adds a bright, appetizing deep red color to the syrup as well as a subtle flavor component. After the sugar has dissolved and the syrup has cooled, simply filter out the leaves prior to the addition of the rose or orange blossom water and the pomegranate molasses and you're good to go. Tastes fantastic and looks beautiful in a cocktail like a Jack Rose. Enjoy! Keep that new content coming, Anders!
We did a taste test last night of grenadine that was just pomegranate juice and sugar vs Ander's recipe vs Rose's. The addition of the pomegranate molasses and rose water really took it to the next level. The rose water came across a little strong tasting it straight, but mixed into a Jack Rose it was just this nice mild rose note sitting on top of the other flavours with a nice pomegranate note in with the apple. Very nice Ander's recipe wins hands-down. The Rose's got given to the teenager in case she would like to make the Shirley Temples of her childhood. Never again for me. 🤣 I'm sold. Demerara sryup is in the fridge and the cinnamon syrup is steeping as I type this. Thanks!
Thanks for the grenadine recepie! Pomegranatejuice is very expensive in 🇳🇴 so i got a pomegranate and made juice by blitzing and sifting the seeds. Added a bit of vodka before i stored it in a sterilized flask. Tastes amazing🤩 Super dark red color.
You can boil the water with the cinnamon sticks, for me it works really well before mixing with the sugar then take ou the stick and mix the sugar add the sticks back again so it's stronger
Update: The sweetness of the rich syrups mean I need to reduce the amount of syrup I put in drinks, or they get to the level of candy! Flavor? Awesome.
The cinnamon syrup would be great in a cold brew coffee. I use simple syrup in my cold brew because I'm never patient enough for granular sugar to dissolve.
I’m chucking the industrial orgeat I bought yesterday for this method! Thank you Anders. Fabulous channel! Besides the excellent videos, the descriptions and timestamps are so appreciated.
For those with a juicer at home... blanche or just soak almonds in water. Blitz them in a blender. Run that slurry through a juicer (preferably a slow mandrel type). The juice that comes out is perfect for Orgeat.
I made a semi-rich Demerara syrup following the instruction, and it was so damn good. It adds the rich and luxury taste for the cocktail, and also for the coffee.
My cinnamon syrup is steeping with sticks right now. I plan on making an eggnog with it. Your channel has revolutionized my home bar and made me a much better bartender at work. Thanks Anders, cheers!
Hey Anders, Love using these syrup recipes in tiki cocktails. Thank you so much for sharing and I look forward to future content! As a chem guy, there isn't enough energy to break down the bonds in sugar until you hit 171C/340F. If you evaporate too much water, your syrup will simply set as a solid/semisolid candy when it cools. Cheers!
Recently found your channel and love it a lot. My wife’s family is from Milwaukee and you made me chuckle when your Wisconsin-ness showed at the end: “And we’re done. I’m gonna go have a beer.”
Dont know why but I love this guy. I watch his videos as I'm making some of the drinks he taught me to make. I just make em for my self as I am allergic to different types of alcohol. But because I dont know which ones effect me the most I basically just try different ones and see what happens. Dont worry im not deathly allergic I just get really red and feel like I have a really bad sun burn. I've learned me and most hoppes dont get along but most but rum whiskey and vodkas are good friends. Whats funny im writing this as im finishing up my fifth mojito. Drink responsible and be safe.
I just finished making my 1st batch of Grenadine following your recipe! So easy and oh my goodness, delicious! Like you said, I won’t be going back! Thank you ♥️😋 Now on to making my 1st “Ward Eight” 😉🍹
I don't drink, but I make a demerara orange blossom simple syrup to put in my tea and coffee, and after hearing about orgeat I was really interested in trying it, but it seemed like a huge pain to make. This recipe seems so simple that I'll definitely try it though!
2:1 syrups are shelf stable and might be a better choice for home bartenders who won't use these quickly. Cut them in half with water when making your 🍸
Let me be honest man you are one of the most fun bartender/youtuber I found to watch and It would not be an Exageration to compare you to The tipsy bartender❤️ all the way from sikkim
I have made a nice grenadine, simply take 4cups of POM pomegranate juice, and reduce to about 1.5 to 2 cups. If you keep reducing you go from a syrup to molasses
How do you only have 6K subscribers? YT algorithm fail as I watch cocktail videos all the time and just found this great channel. Love the content and attitude!
117k now. Far out, only replied to a similar comment yesterday (for one of Anders' videos) and it was 116k - god speed Anders! You deserve a million subs!
Made myself some grenadine and Turbinado syrup, couldn’t find demorara sugar. Then made myself a Shrunken Skull. Then made myself ANOTHER Shrunken Skull. The home made grenadine made a HUGE difference.
Laughed out loud at your mad scientist moment! Thoroughly enjoy every video you make. You have helped me become the best version (always improving) of bartender ME! Thanks Anders
I appreciate how the video showcases the versatility of these syrups, not only in classic cocktails but also in innovative creations. The presenter's suggestions for using the syrups in different flavor combinations provide inspiration and encourage experimentation.
I have discovered that I REALLY like Orgeat. The almond with the floral candy quality of the orange blossom water has an almost nostalgic quality to it. It’s so tasty, and this recipe is a game changer. Unfortunately I only knew three cocktails that use Orgeat, the Mai Thai, the Attorney Privilege, and the Army & Navy. The latter is possibly my favorite drink in the Daquari / Sour category.
And now Anders has a new vid out (on The Japanese Cocktail and The Improved Japanese Cocktail) which need orgeat and which is why I am here, finally deciding to make my own.
Orgeat + Pastis + water makes delicious drink called Mauresque in South of France, I also drink it with water and lots of ice cubes in summer for refreshing drink
1:30 fun fact: when Jerry Thomas talks about “Gum Syrup” in his recipes, he has a recipe in the back of the book that reveals something surprising. He wasn’t referring to simple syrup with the addition of gum arabic, his recipe for gum syrup is 2:1 boiled for an amount of time that would lead it to be fully inverted.
Hey Anders! Just a tip when you label things, even if it's not something you expect to expire, you should throw the date it was made on the label too as long as you're at it! Always helps to keep track and be organized, down the road when you find something it's nice to know at a glance how old it is.
Ok, not to be all annoyingly DIY, but I just made the grenadine recipe with homemade pomegranate molasses (Serious Eats' recipe) and it was so great. What was nice about it was I got to use the whole 32oz bottle of pomegranate juice - half for the molasses and half for this recipe. I didn't have leftover juice and I didn't have to buy another thing. I'm stoked. And it's REALLY good. Enjoying a Shirley Temple now. xo
I love your style Anders! You have just the kind of laid back style I have myself, no need to make this fancy and inaccessible. Great videos, you have a fan in me for sure. Keep smiling
What an endearing video! Good quality information delivered in a fun and cozy way! It's nice to be cooking along in the video! Thanks for the content, and I'll try it out! Loved how you added the practical proportions at the end for us. That's very thoughtful and puts your videos above the rest.
Great video, Anders! As others have commented, your personality and enthusiasm are infectious. I believe you will continue to gain subscribers as the craft cocktail trend grows. I’ve now made all of these recipes (with the exception of the orgeat, since I already have a big store-bought bottle to use up first). Thank you!
I made an excellent orgeat recently using the following method. Take unsalted roasted almonds and chop them into slivers. Measure the volume of your almonds and add them to a pot with an equivalent volume of water and 1.5 times as much sugar. This should just cover the almonds. Bring this to a boil for a few minutes, then turn off the heat. Cover it and let steep until hot, but not burning. Add .5 oz of Amaretto for every cup of almonds used and cinnamon and allspice to taste, ground or cracked, as well as orange peel. Let this steep until intensely nutty and delicious, then strain through mesh and bottle with a few dashes of orange blossom water. To make it more shelf stable, heat to a boil for several minutes to pasteurise and can in sanitised vessels with good seals or add 1.25 oz of white rum or vodka per cup of liquid. If you do both it should last almost indefinitely.
I've tried roasting my blanched almonds and then making orgeat from them and I've tried orgeat from store bought almond milk. I have to say, there is no comparison. Spending the extra 15 minutes making it yourself results in a product that is MUCH deeper in flavor
I know this video is a little older, but in case anyone stumbles across my comment. I HIGHLY recommend to make an almond milk reduction! This will bring out an even stronger almond flavor. Hence why going by weight is a little easier (video calls for 2:3 ratio) do the same in weight. Instructions: 1) Prepare a scale with a trivet on top. 2) measure 300g of almond milk in your pot. 3) Reset your scale to 0. Remove the pot and write down the number (probably something around negative 1200g). 4) add the pot on the stove and bring it to a simmer and let simmer for a bit (maybe 10min) 5) check the reduction by putting the pot on the trivet, reset the scale to zero and remove the pot. Compare that number to the one your wrote down before simmering. 6) repeat till the difference between the two numbers is 100g 7) continue with Anders recepie
Of all the videos I've watched so far, this is the first time that clock didn't read 5...since this is a syrup video I suppose it can be forgiven...once...
I would suggest splitting the larger batch recipes (orgeat and grenadine) into smaller containers before freezing so that you can thaw only what you need. Bonus points if your freezer portions fit comfortably in your bar bottles.
I was wondering how you'd go about thawing such a large tub if you only needed a small portion to refill a bottle and decided portioning off before freezing would be a better idea. I suppose it would depend what kind of freezer you're using though, as well as the sugar content. High sugar in a warmer freezer will stay liquid no matter how long it's in there.
I tried freezing the grenadine in a tray thinking I'd get solid, 1 oz cubes, but it doesn't seem to work that way. More of the consistency of a melty slushee. If I added less sugar it may freeze solid, but I guess the slushee consistency works fine and it's probably more convenient for mixing.
I like where you were going with this. It's true, less sugar would allow it to freeze harder. The richer syrups have to be extremely cold to freeze solid. Though you're right, the slushee would incorporate into the cocktail easier. Thanks for experimenting and leaving a comment!
I hope somebody reads this….on another channel I learned about infusing your booze. Get a mason fill it with your whiskey of choice add cinnamon sticks let it mellow for like 3 days minimum… You’re welcome 😊👍
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
I made these syrups about 6 months ago, used some vodka while bottling and they've been in my fridge since I use them quite slowly. I've had no problems from mold or degradation so from my experience, you can store these a long time.
Sugar pretty much kills all the germs if there's enough of it
How much vodka did you use to make them shelf stable?
1/2 ounce of vodka @@Smarod
I made the Orgeat, found out I was out of almond extract so after consulting my dad who is good with flavor combinations I added vanilla and orange flower water. It turned out super delicious and made an amazing Mai Tai.
Why am I just finding you, I needed you during quarantine! Excited to binge your videos. Cheers!
Dude, check out Glen and Friends Cocktails After Dark , he casually pulls out recipe books from 100 years ago and makes cocktails with these oft forgotten ingredients!
ruclips.net/p/PLgOb3zseg1hQzsXsb5CTv0rgLjRnq-6XT
Hope you subscribed because his recipes are dead on every time!
I feel like this guy’s a great bartender. Love this energy both on YT and behind a bar.
I know this video is a few years old, but we just recently watched it. Yet another example of why we appreciate you so much! Thank you for consistently putting out such great stuff.
I keep coming back to this video! Definitely a staple of the channel!
Just made the Orgeat after got tired of trying to find a quality store bought one. I dont what I was waiting for! It was ao easy! Thanka for the recipe;
Really like this video, I really appreciate how the Grenadine and orgeat recipes don't require any special equipment like blenders or nut milk bags or cheese clothes. Perfect for me
In the dead of night, lacking demerara sugar, I experimented. Made rich simple syrup and, just as it was getting clear(ish), (around 7-8 mins), stirred in 1 tsp of blackstrap molasses. Stirred another minute, then off the heat and tested. Success! The flavor and color were both on-point. Thanks again for this and all the great videos you're making.
About a year ago I took up mixing as a hobby (needed something to get my mind off this crazy world!). I have surveyed many mixing channels, but man, yours is just the best. Love your personality and humor. For a hobbyist, you just make it fun. Keep it up, my friend. Cheers!
Im so happy I found you, I could cry. Making a huge batch clarified milk punch and the orgeat recipe was a game changer. Thank you so much. I made a fraction of what I made using the old method. Im so happy.
For my cinnamon syrup, I simmer the cinnamon sticks for about 30 minutes to infuse the water with the cinnamon flavour, then add the sugar, dissolve, and voila! Great for coffee too, if you like a sweetener in yours.
Do you still let the cinnamon sticks steep for 12 hours?
@@fhsswimdawg003 No, just simmer in water on low for 30 min, then add sugar.
I made the cinnamon syrup from this video this weekend, and I just made a rye old fashioned with it. Absolutely amazing.
I have been blessed by the algorithm and found your videos (much like the other recent comments). Your tips about orgeat are spot on. You basically gave the instructions on how to make almond milk: soak overnight, pulse in a blender, strain with a cheese cloth. You can roast the nuts, boil them in the water, or blanche them to get a nice flavor infusion. So it makes perfect sense to use store-bought almond milk to skip that step!
It's worth noting that a rich syrup has a significantly longer shelf life then a simple syrup. So if you go through your syrups very slowly, it's worthwhile to just make a large batch of 2:1
Also, I like to add an ounce of vodka which further extends the shelf life
2:1? Anders calls for 3 sugar to 2 almond milk.
@@livenhfree right, which would be 1.5:1 Nick is suggesting making it 2:1 instead which would be more sugar to almond milk, making it more shelf stable
This is why all my syrups are 2:1 and I just a little less of it
@@mrpicklesful It will not do that. You'd need to get to at around 35 proof to make it shelf stable, and adding 80 proof vodka to get to that point would make your syrup almost 50% vodka, which would impact consistency, sweetness and flavour.
This is the one Anders video I keep coming back and back to. I've made so many syrups based on his advice, and have some of my own riffs, too - masala chai syrup, raspberry syrup, orange syrup, a ridiculously great Meyer lemon syrup ...and so on. Thanks, Anders!
Masala chai! Wow- what’s your recipe?
Didn’t use a lot of grenadine previously and about 3 years ago I went to buy some and noticed it had no pomegranate juice in it so from that point on we’ve made our own. The test is 1000 times better! I just boil down the pomegranate juice with sugar and lemon to make molasses. Love homemade syrups!
I agree with the previous comments -- this channel is by far one of the best regarding cocktail content! I watch and rewatch the videos all of the time! Love the energy, the insights, and, of course, the recipes. Anders - keep bringing in "Oz" in your videos. Love hearing her opinions on the prepared cocktails and your two comments together are almost always entertaining and informative!
For folks looking to up their syrup game, here's a riff on the grenadine preparation that I use in my home bar. Prior to heating the sugar and pomegranate juice (I'm using 1 cup pomegranate juice with 2 cups sugar here) to dissolve the sugar, add 1/4 cup of dried hibuscus leaves to your mixture. This REALLY adds a bright, appetizing deep red color to the syrup as well as a subtle flavor component. After the sugar has dissolved and the syrup has cooled, simply filter out the leaves prior to the addition of the rose or orange blossom water and the pomegranate molasses and you're good to go. Tastes fantastic and looks beautiful in a cocktail like a Jack Rose. Enjoy!
Keep that new content coming, Anders!
Just made grenadine from your recipe, not even a contest. This is the best I've ever had. No comparison.
We did a taste test last night of grenadine that was just pomegranate juice and sugar vs Ander's recipe vs Rose's. The addition of the pomegranate molasses and rose water really took it to the next level. The rose water came across a little strong tasting it straight, but mixed into a Jack Rose it was just this nice mild rose note sitting on top of the other flavours with a nice pomegranate note in with the apple. Very nice Ander's recipe wins hands-down.
The Rose's got given to the teenager in case she would like to make the Shirley Temples of her childhood. Never again for me. 🤣
I'm sold. Demerara sryup is in the fridge and the cinnamon syrup is steeping as I type this. Thanks!
Thanks for the grenadine recepie! Pomegranatejuice is very expensive in 🇳🇴 so i got a pomegranate and made juice by blitzing and sifting the seeds. Added a bit of vodka before i stored it in a sterilized flask. Tastes amazing🤩 Super dark red color.
You can boil the water with the cinnamon sticks, for me it works really well before mixing with the sugar then take ou the stick and mix the sugar add the sticks back again so it's stronger
Anders this is my favourite of your videos so far. I don't know why but I just love it and keep coming back to watch it
I love this channel, I really dig how you keep it simple, you talk about history and makes me want to do more stuff. Best from Mexico.
Feels like all of these would come in so handy for applications beyond just drinks. Great video!
Dude you can freeze them?! Consider yourself my personal banking helper for our cocktail nights....life changing! You are great! *high fives*
This is one of my all-time, favorite, go-to, videos for making my own syrups. Thank you!!!
Update: The sweetness of the rich syrups mean I need to reduce the amount of syrup I put in drinks, or they get to the level of candy! Flavor? Awesome.
I saw Bruce fro BarTalk&Cocktails use dried hibiscus flowers to give his grenadine a vibrant red color…definitely something that I am going to try
Every two month I’m coming back here to do my grenadine. I could write it in my cocktail booknote but I like to here you doing it :)
Now everytime I'll make syrup, this funky background music will autoplay in my head! 😍
The algorithm knows what I like, making cocktails and cute guys
The cinnamon syrup would be great in a cold brew coffee. I use simple syrup in my cold brew because I'm never patient enough for granular sugar to dissolve.
i am literally obsessed with the variety of shapes of the glass containers used lol very excited to make my own grenadine, thank you
I’m chucking the industrial orgeat I bought yesterday for this method! Thank you Anders. Fabulous channel! Besides the excellent videos, the descriptions and timestamps are so appreciated.
I gave a thumbs up because of the excitement on the label maker :) Cheers!
Just made batch 1 Demerara syrup and chucked it in an old-fashioned, wow, that makes a difference. Cheers!
Another very good store bought grenadine is Master of Mixes grenadine. I is made with real pomegranate and real cherry juice. Thanks for the recipe.
I just tried making the Grenadine, and it’s the BEST I have ever had in my entire life!
1000% going to try this Orgeat method! I’ve steered clear of making my own due to the time, ingredients, and tools needed.
That mad scientist laugh while stirring the pot really cracked me up! 😂
Thank you for brightening my day Anders, you’re a blessing!
Your the best to watch for cocktails.
For those with a juicer at home... blanche or just soak almonds in water. Blitz them in a blender. Run that slurry through a juicer (preferably a slow mandrel type). The juice that comes out is perfect for Orgeat.
I made a semi-rich Demerara syrup following the instruction, and it was so damn good. It adds the rich and luxury taste for the cocktail, and also for the coffee.
My cinnamon syrup is steeping with sticks right now. I plan on making an eggnog with it. Your channel has revolutionized my home bar and made me a much better bartender at work. Thanks Anders, cheers!
Hey Anders, Love using these syrup recipes in tiki cocktails. Thank you so much for sharing and I look forward to future content! As a chem guy, there isn't enough energy to break down the bonds in sugar until you hit 171C/340F. If you evaporate too much water, your syrup will simply set as a solid/semisolid candy when it cools. Cheers!
Recently found your channel and love it a lot. My wife’s family is from Milwaukee and you made me chuckle when your Wisconsin-ness showed at the end: “And we’re done. I’m gonna go have a beer.”
Dont know why but I love this guy. I watch his videos as I'm making some of the drinks he taught me to make. I just make em for my self as I am allergic to different types of alcohol. But because I dont know which ones effect me the most I basically just try different ones and see what happens. Dont worry im not deathly allergic I just get really red and feel like I have a really bad sun burn. I've learned me and most hoppes dont get along but most but rum whiskey and vodkas are good friends. Whats funny im writing this as im finishing up my fifth mojito. Drink responsible and be safe.
Very interesting, thank you! highlight : love hahah part during grenadine making part :)
I just finished making my 1st batch of Grenadine following your recipe! So easy and oh my goodness, delicious! Like you said, I won’t be going back! Thank you ♥️😋 Now on to making my 1st “Ward Eight” 😉🍹
I was looking for Orgeat. But not all the country has this product. So I will try to make myself the Orgeatsyrop now. Amazing video thank you
I don't drink, but I make a demerara orange blossom simple syrup to put in my tea and coffee, and after hearing about orgeat I was really interested in trying it, but it seemed like a huge pain to make. This recipe seems so simple that I'll definitely try it though!
2:1 syrups are shelf stable and might be a better choice for home bartenders who won't use these quickly. Cut them in half with water when making your 🍸
Thanks! The orgeat tastes great. Better than anything I've ever bought
Let me be honest man you are one of the most fun bartender/youtuber I found to watch and It would not be an
Exageration to compare you to The tipsy bartender❤️ all the way from sikkim
So glad to find your channel. I’ve just made simple syrup and ginger syrup ‘til now.
I have made a nice grenadine, simply take 4cups of POM pomegranate juice, and reduce to about 1.5 to 2 cups. If you keep reducing you go from a syrup to molasses
I love your channel; you are so happy, funny, and knowledgeable! Never change, please :)
How do you only have 6K subscribers? YT algorithm fail as I watch cocktail videos all the time and just found this great channel. Love the content and attitude!
Thank you so much, John! Happy you found the channel and appreciate the support. Cheers!
Agreed
@Paulo Bertoli was just about to say that. 6 to 74k in 2 months. not bad lol. Imagine if only my stocks were as half as good as Anders sub stocks
117k now. Far out, only replied to a similar comment yesterday (for one of Anders' videos) and it was 116k - god speed Anders! You deserve a million subs!
517K as of Apr 14 2024. Well that escalated quickly.
Made myself some grenadine and Turbinado syrup, couldn’t find demorara sugar. Then made myself a Shrunken Skull. Then made myself ANOTHER Shrunken Skull. The home made grenadine made a HUGE difference.
Ooooooo! Hey! I just figured out that, using the cinnamon syrup recipe, I could make star anise syrup! Or basically anything! Cardamom? Yes
Really smart, using almond milk for the syrup. Thanks!!!
Laughed out loud at your mad scientist moment! Thoroughly enjoy every video you make. You have helped me become the best version (always improving) of bartender ME! Thanks Anders
Really funny on top of being really informative as well. Thanks a lot, one video after another, really good stuff.
I appreciate how the video showcases the versatility of these syrups, not only in classic cocktails but also in innovative creations. The presenter's suggestions for using the syrups in different flavor combinations provide inspiration and encourage experimentation.
I have discovered that I REALLY like Orgeat. The almond with the floral candy quality of the orange blossom water has an almost nostalgic quality to it. It’s so tasty, and this recipe is a game changer. Unfortunately I only knew three cocktails that use Orgeat, the Mai Thai, the Attorney Privilege, and the Army & Navy. The latter is possibly my favorite drink in the Daquari / Sour category.
And now Anders has a new vid out (on The Japanese Cocktail and The Improved Japanese Cocktail) which need orgeat and which is why I am here, finally deciding to make my own.
Orgeat + Pastis + water makes delicious drink called Mauresque in South of France, I also drink it with water and lots of ice cubes in summer for refreshing drink
1:30 fun fact: when Jerry Thomas talks about “Gum Syrup” in his recipes, he has a recipe in the back of the book that reveals something surprising.
He wasn’t referring to simple syrup with the addition of gum arabic, his recipe for gum syrup is 2:1 boiled for an amount of time that would lead it to be fully inverted.
Yum! I want to make all of these! I've made a cinnamon syrup before and it's really good in coffee. 🤤
Ooo... I'm going to go make some 😋 😂
Hey Anders! Just a tip when you label things, even if it's not something you expect to expire, you should throw the date it was made on the label too as long as you're at it! Always helps to keep track and be organized, down the road when you find something it's nice to know at a glance how old it is.
I’ll have to try the rose water in the grenadine. I simmer 3 or 4 big wide orange peel slices (without pith) for 10 minutes before adding sugar.
I love your videos man. You are so helpfull to me, now that I am starting with to make coctels in my home. Grettings from Argentina!
Ok, not to be all annoyingly DIY, but I just made the grenadine recipe with homemade pomegranate molasses (Serious Eats' recipe) and it was so great. What was nice about it was I got to use the whole 32oz bottle of pomegranate juice - half for the molasses and half for this recipe. I didn't have leftover juice and I didn't have to buy another thing. I'm stoked. And it's REALLY good. Enjoying a Shirley Temple now. xo
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Great vid! That was way less intimidating than I thought, especially the Orgeat
I use a lot of GINGER syrup.. with whisky is a perfect match
You’re incredibly enterprising & entertaining!
Would you kindly do a vid on shrub making? Specifically lime or citrus-type shrubs. Thanks for all your vids. Love your channel!
The best cocktail guy on RUclips
I just made this Orgeat recipe and, to paraphrase Seinfeld, it’s spectacular. Amazed how far so little orange blossom and rose water take you.
now i need to find out where i get orange and rose water 😀 thanks for great videos 🔥
I love your style Anders! You have just the kind of laid back style I have myself, no need to make this fancy and inaccessible. Great videos, you have a fan in me for sure. Keep smiling
Thank you so much for the kind words! Cheers to you, Cory!
Agree!
What an endearing video! Good quality information delivered in a fun and cozy way! It's nice to be cooking along in the video! Thanks for the content, and I'll try it out! Loved how you added the practical proportions at the end for us. That's very thoughtful and puts your videos above the rest.
THIS IS WHAT IM NEEDING!!! Where can you buy rose water, orange, and blossom water?
Great video, Anders! As others have commented, your personality and enthusiasm are infectious. I believe you will continue to gain subscribers as the craft cocktail trend grows. I’ve now made all of these recipes (with the exception of the orgeat, since I already have a big store-bought bottle to use up first). Thank you!
This just popped up in my feed today, and now you have a new subscriber. Cheers! 🥂
You deserve more subscribers, saludos desde Mexico
I made an excellent orgeat recently using the following method.
Take unsalted roasted almonds and chop them into slivers. Measure the volume of your almonds and add them to a pot with an equivalent volume of water and 1.5 times as much sugar. This should just cover the almonds. Bring this to a boil for a few minutes, then turn off the heat. Cover it and let steep until hot, but not burning. Add .5 oz of Amaretto for every cup of almonds used and cinnamon and allspice to taste, ground or cracked, as well as orange peel. Let this steep until intensely nutty and delicious, then strain through mesh and bottle with a few dashes of orange blossom water.
To make it more shelf stable, heat to a boil for several minutes to pasteurise and can in sanitised vessels with good seals or add 1.25 oz of white rum or vodka per cup of liquid. If you do both it should last almost indefinitely.
This sounds super delicious!!
The almond milk sub is life changing
I've tried roasting my blanched almonds and then making orgeat from them and I've tried orgeat from store bought almond milk. I have to say, there is no comparison. Spending the extra 15 minutes making it yourself results in a product that is MUCH deeper in flavor
These would be perfect for keeping cake layers moist.
I will try to follow your recipies. Thanks a lot
I know this video is a little older, but in case anyone stumbles across my comment. I HIGHLY recommend to make an almond milk reduction! This will bring out an even stronger almond flavor. Hence why going by weight is a little easier (video calls for 2:3 ratio) do the same in weight. Instructions:
1) Prepare a scale with a trivet on top.
2) measure 300g of almond milk in your pot.
3) Reset your scale to 0. Remove the pot and write down the number (probably something around negative 1200g).
4) add the pot on the stove and bring it to a simmer and let simmer for a bit (maybe 10min)
5) check the reduction by putting the pot on the trivet, reset the scale to zero and remove the pot. Compare that number to the one your wrote down before simmering.
6) repeat till the difference between the two numbers is 100g
7) continue with Anders recepie
Sweet, drink and be merry!
Of all the videos I've watched so far, this is the first time that clock didn't read 5...since this is a syrup video I suppose it can be forgiven...once...
I will be trying this. Thanks!
Pomegranate molasses is AWESOME drizzled onto lamb chops and leg of lamb.
I would suggest splitting the larger batch recipes (orgeat and grenadine) into smaller containers before freezing so that you can thaw only what you need. Bonus points if your freezer portions fit comfortably in your bar bottles.
I was wondering how you'd go about thawing such a large tub if you only needed a small portion to refill a bottle and decided portioning off before freezing would be a better idea. I suppose it would depend what kind of freezer you're using though, as well as the sugar content. High sugar in a warmer freezer will stay liquid no matter how long it's in there.
I just stumbled upon your account, I’m a mixologist myself and must I say you are very entertaining! Thanks for the syrup tips 😋
Would love to see a video on the science of making bitters.
I tried freezing the grenadine in a tray thinking I'd get solid, 1 oz cubes, but it doesn't seem to work that way. More of the consistency of a melty slushee. If I added less sugar it may freeze solid, but I guess the slushee consistency works fine and it's probably more convenient for mixing.
I like where you were going with this. It's true, less sugar would allow it to freeze harder. The richer syrups have to be extremely cold to freeze solid. Though you're right, the slushee would incorporate into the cocktail easier. Thanks for experimenting and leaving a comment!
I hope somebody reads this….on another channel I learned about infusing your booze. Get a mason fill it with your whiskey of choice add cinnamon sticks let it mellow for like 3 days minimum… You’re welcome 😊👍
I might actually have to try this, but only with anise varietals...cherry anise, raspberry anise, banana anise. Really the sky's the limit here.
I believe you’ve got it! 👍
Helena Rennie also uses pomegranate molasses frequently. I don't think I have ever seen it in the store here in Texas.