Well done! One comment about absinthe - since it’s usually just a few drops or a dash at most (e.g. in the zombie), you can get a 2oz sample bottle for just a few dollars and it lasts a looong time. I’ve seen these a few places, including Total Wine.
I don’t know about the States, but in Britain La Fee brought out a little 200ml bottle for about £15 which is more than enough for cocktails, and even the odd absinthe drip. Of course, you can just buy Pernod since that is what most drinks were specced with because absinthe was banned.
Yeah. I just added some into a dropper bottle as was thinking I could share bottle with 20 friends if they’re only using for tiki. Though I do have a friend that loves absinthe and a dropper bottle wouldn’t last him long
Awesome episode! I was getting sad because every cocktail video I watch on YT uses at least 1 ingredient I don't have. Turns out I have every ingredient in this video!
Just rewatching this video and there's quite the variety in tiki cocktails for a newbie to try out! Always a pleasure to watch these videos, feel like I'm sitting down at my favourite bar.
Cointreau Noir is a blend of 70% Cointreau and 30% cognac from the House of Rémy Martin, and it's the only liqueur I like as much as Grand Marnier. Another fantastic video, thanks!
Here in Pennsylvania, the state has a liquor monopoly, what they carry, is all one can get, so I had to make the hour drive to New Jersey to get the needed ingredients. Needless to say, after trying all of these recipes, it was well worth it! Thank you for sharing!
Splitting the rum base for the Mai Tai for this project was an excellent choice. Overall this is a great primer for those new to this style of cocktail, well done.
OMFG, I love this. I’ve been enjoying the concept of tiki for several years now, one part love of drinking and one part interest in the cultural anthropology of tiki, but it’s a tough nut to crack in terms of some fairly obscure and difficult to source ingredients. This episode helps a lot. I’ve also just taken the plunge and ordered Smugglers’ Cove.
I have been wanting to get into tiki. This is a great video it seems. With the surge of savory and spice going around lately I think it would fit perfectly in tiki
I also like Hamilton Pimento Dram for sipping. It's good in cocktails, but I do prefer St. Elizabeth. Try both! I do keep my Velvet Falernum in the refrigerator though. Had a bottle go "fuzzy" on me after a few months. 😅Great cocktail selections. Love the channel! Question - what size/brand snifter do you use for the Puka Punch? I've got two sizes - one just feels too small, the other one too large. I need a Goldilocks snifter...
Love it, but it's very distinct. Clement Creole and Rhum JM Shrubb are great. I just find them to be more specific where Grand Marnier can be used more easily in other cocktails.
I’ve been down the tiki rabbit hole for a long time and I’ve never heard of the Moonkist Coconut! Herbsaint is a good alternative to absinthe that is much cheaper. I’ve had the same bottle for over 10 years, bought it to make the sazerac originally
Your recipe for the Zombie is quite different from the one I've seen in Smugglers Cove. I've wanted to try the Zombie but can't due to it having grapefruit juice (which interacts with some meds that I take) and the falarnum which I can't seem to find in any liqour store around me. Your recipe is able to meet all of thoes hangups that I have. Thanks!
Very Nice video! Easy to understand and good showcase of all things to consider. The Flor de Cana Rum is in germany 10€ cheaper than the Don Q on amazon so i guess its a no-brainer right? Instead of Charimen can i use Plantation Original Dark? Chairmens Cost 35€, Appleton 20-22€ and the Plantation just 15-16€ and has lots of recommendations.
Usually 5-7 seconds. I'm pretty meticulous about the edits, and even just 5-7 seconds is too long so I cut it down. The mixer also spins for a few seconds after you stop and if you pull the tin it makes a giant mess. You'll hear people that are very strict, "exactly 3 seconds" but I don't think it matters as much.
Derek, I really enjoyed the content of this video . 🙂 I am not familiar with the classification of cocktails. I liked the recommendations made (even if they are more expensive or not available in my country😏 ), the history and presentation of the cocktails. For today's clip, you have 5⭐ stars... Bravooo👍😉
OFTD is a somewhat unique blend of rums and I don't think you'd be able to find something directly comparable. That said, I would go with Hamilton 151, and if you can't find that, Lemon Hart 151, which are both high quality Guyanese rums and are more "authentic" to the original recipes for classic cocktails than OFTD would be. OFTD is 138 proof and aside from those two 151s, there aren't a lot of options for similarly high-proof rum with anywhere close to the right flavors for these drinks. If I were only getting one bottle, it'd be the Hamilton 151, but ideally I'd also get a funky Jamaican rum, as that's one of the other components in the OFTD blend and is often called for in classic tiki drinks. Smith and Cross is my favorite, but Dr Bird and Hamilton Jamaican Pot Still are also very good. Appleton is a very different style of rum, so it wouldn't work for this.
Grand Marnier over PF Dry Curacao? Very curious. Great video, as always. Also, if someone needs an anise, I would recommend Herbsaint over Pernod but that's just me.
@@makeanddrink I like Garret Richard's Mai Tai formula (1/4 oz Grand Marnier, 1/2 oz Clément Créole Shrubb), but of course that would defeat the purpose of this streamlined ingredient list 😉
Hi! Thank you very much for a very informative video :) Exciting to start with tiki drinks, but a little scary because of all the ingredients. I'm struggling to get hold of O.F.T.D where I live (Norway), do you have any suggestions for alternatives? I can order Chairman's Reserve Original and Flor de Caña Extra Seco, but not O.F.T.D. I've tried googling substitutes, and came across a page that mentions the following; Lost Spirits Navy Style Rum, Lemon Hart 151 and Hamilton Overproof 151. Unfortunately, these are not listed here. In fact, it is not possible to buy anything from the Hamilton, Lemon Hart or Appleton Estate brands in Norway...
Wish I had a good answer for a sub but unfortunately I do not. It's primarily a base of Jamaica and Guyana, so I'd start with any higher proof rums that have a lot of flavor from each of those countries.
@@makeanddrink Thank you for the quick reply :) Seems like the only high proof rum listed from those areas are Smith & Cross Navy Strength Jamaica Rum. Actually it is illegal to sell higher alcohol percentage than 60%. The taste of Smith & Cross is defined as a concentrated taste of banana and plums. Finish of vanilla, leather and caramel. Will it work, do you think?
@kennetholsen8373 it will be good but not the same. The proof is important but mainly the flavors are what make OFTD great. A little Jamaican funk and then the Demerara dark molasses flavor
Also keep up the hard work!! Channel is continuing to be a source of great material and ideas!! Can’t wait to get over to SF again in October - SC visit is on the cards if I can get there on the couple of days I have free (as well as a late night BV cafe Irish coffee!)
I live in Napa, which is not too far from Concord (where I understand you are); so, please share where you shop for these ingredients. I want to (hopefully) make ONE stop and flesh out my rum collection and my “tiki” supply locker. BTW: I’m ashamed to say I didn’t know that Smuggler’s Cove was in “the City” (San Francisco)… would’ve never guessed. Thanks for dropping that in an earlier vid. Now I have to go!
Hi there! Saint Elizabeth liqueur is totally unobtainable in France... The only brands we have available are The bitter truth and Alamea. Do you know if these are good alternatives?
So I know a lot of recipes will call for a blend of jamaican and martinique rums for the Mai Tai, but I usually go with jamaican and demerara. My current Mai Tai spec is half oz rich demerara syrup, half oz orgeat, half oz dry curacao, 1 oz lime juice, 1 oz Eldorado 8, 1 oz Smith & Cross. Though I have also been known to just go with 2 oz denizen merchant reserve, but right now, that's my preferred spec.
Loved this video! Just subscribed! Gonna do Tiki poolside for Father’s Day! I have that exact drink mixer too!! Looking forward to using for more than just shakes! Will be diving in to more of your videoed! Thx!!!!
It's fine. I've done taste tests between a couple brands and fresh and found them all different yet none of them to be bad. I like that it last longer than the others, so i don't need to make a new batch every month that I may or may not use.
@@makeanddrinkgreat call. I try to be very conscious of how much waste I generate, and my cocktail hobby can be bad that way with juices that expire, fruit that goes bad, syrups that go fuzzy, and even all the ice I go through. So for things I don’t use regularly, I like finding “good enough” ingredients that will last. BTW, one thing I’ve been doing is add in a little vodka to my syrups to make them last longer. I’ve had good luck with that in orgeat in particular.
Hey Derek, just checking to see if you've been in Hawaii recently or if you've had the pleasure of trying some great Hawaiian Tiki drinks? If you'd be interested, I have a free place for us to stay in a vehicle so it's really just the cost of getting over there and buying some drinks together. Let me know if you're interested. Cheers!
Why even mention absinthe? I've been doing Tiki for 4 years and haven't needed absinthe. I've seen it called for once or twice in cocktails in general and maybe one day will get a 50ml bottle for a few dollars.
As for the rums though, seem like good choices. Haven't use the Chairman's reserve, but I do think you may be onto something of it being able to serve in place of Jamaican or Bajan. Though, OFTD has funk (and is fantastic). Don Q is also a solid white.
It's mentioned because absinthe or more commonly Pernod is called for in a large number of recipes. If you've been making Tiki cocktails, your recipes have been calling for it but maybe it just wasn't used. The Zombie, Cobra's Fang, 151 Swizzle, Test Pilot/Jet Pilot, many Rum Barrels and so many Don the Beachcomber, Mai Kai, and Steve Crane drinks call for Pernod or Absinthe.
@@makeanddrinkso some very particular drinks call for it, but you can make TONS of tiki without it, to the point for a “beginners guide” just leave it out.
That Zombie isn't even close to authentic. I know that the original version is a bit unbalanced, but there's many variations on the original that are balanced and still faithful to the original.
Let's not beat around the bush so you can get this point. This is the 1950 Zombie from a guy by the name of "Don the Beachcomber" and a recipe found by Beachbum Berry. It's a simplified recipe and it's from Don. That Don. The main one. If that is not "authentic" to you then I don't know what to tell you. The versions used here was clearly explained why it was chosen and the recipe is clear in the description.
Well done! One comment about absinthe - since it’s usually just a few drops or a dash at most (e.g. in the zombie), you can get a 2oz sample bottle for just a few dollars and it lasts a looong time. I’ve seen these a few places, including Total Wine.
Honestly classic absinthe with cold water is very good
I don’t know about the States, but in Britain La Fee brought out a little 200ml bottle for about £15 which is more than enough for cocktails, and even the odd absinthe drip.
Of course, you can just buy Pernod since that is what most drinks were specced with because absinthe was banned.
Yeah. I just added some into a dropper bottle as was thinking I could share bottle with 20 friends if they’re only using for tiki. Though I do have a friend that loves absinthe and a dropper bottle wouldn’t last him long
Awesome episode! I was getting sad because every cocktail video I watch on YT uses at least 1 ingredient I don't have. Turns out I have every ingredient in this video!
Another brilliant video as always Derek. Great encouragement for more people to get into tiki!
Just rewatching this video and there's quite the variety in tiki cocktails for a newbie to try out! Always a pleasure to watch these videos, feel like I'm sitting down at my favourite bar.
Same! 🎉😊
Great instructional video. Agree. Omit the rock candy syrup. 👏👏👏
Cointreau Noir is a blend of 70% Cointreau and 30% cognac from the House of Rémy Martin, and it's the only liqueur I like as much as Grand Marnier. Another fantastic video, thanks!
Thank you for this. You answered a bunch of questions I had, and some I didn't know enough to ask.
Glad it was helpful!
This is incredible work! Thank you very much for this. Cheers 🍹
Thank you! Cheers!
Awesome video, thank you for sharing the info
Here in Pennsylvania, the state has a liquor monopoly, what they carry, is all one can get, so I had to make the hour drive to New Jersey to get the needed ingredients. Needless to say, after trying all of these recipes, it was well worth it! Thank you for sharing!
Another fantastic video. I’ll be trying the moonkist, which I’d never heard of before. Cheers!
Thank you!
Splitting the rum base for the Mai Tai for this project was an excellent choice. Overall this is a great primer for those new to this style of cocktail, well done.
Thank you good sir!
Boost that algo! Great content as per usual. Cheers mate! 🧉🍹
OMFG, I love this. I’ve been enjoying the concept of tiki for several years now, one part love of drinking and one part interest in the cultural anthropology of tiki, but it’s a tough nut to crack in terms of some fairly obscure and difficult to source ingredients. This episode helps a lot. I’ve also just taken the plunge and ordered Smugglers’ Cove.
I have been wanting to get into tiki. This is a great video it seems. With the surge of savory and spice going around lately I think it would fit perfectly in tiki
You’ve come to the right place. Welcome.
Fantastic video as always!
Great video - more fun drinks to explore. Now I need to replace my bottle of Chairman's Reserve
Excellent! I haven't had a Mai Tai for some time, guess one will be coming up shortly 👍🥂
Epic episode 👌👏
Bangers each and every one!
I also like Hamilton Pimento Dram for sipping. It's good in cocktails, but I do prefer St. Elizabeth. Try both! I do keep my Velvet Falernum in the refrigerator though. Had a bottle go "fuzzy" on me after a few months. 😅Great cocktail selections. Love the channel! Question - what size/brand snifter do you use for the Puka Punch? I've got two sizes - one just feels too small, the other one too large. I need a Goldilocks snifter...
i love this cocktails i need more¡¡¡
Made the Zombie, never had one until today , that's a great recipe & drink.
Way better than the Maitai's I've been making.
Thanks for the recipe.
I’d love to see you do a holiday cocktail video that use nontraditional holiday spirits like tequila, rum, gin.
I can't wait to make these!
What's your view of using a Creole shrubb (with an agricole base) for your orange liqueur in tropical and Tiki cocktails?
Love it, but it's very distinct. Clement Creole and Rhum JM Shrubb are great. I just find them to be more specific where Grand Marnier can be used more easily in other cocktails.
for syrups my go-to brand is BG Reynolds
Okole maluna! A great guide for newbies and veterans alike.
What can you replace rum with?
Irreplaceable. Only option is other rum.
The Bahamians have a drink called the Gully Wash(er) or Sky Juice. Gin, coconut water, condensed milk, garnished with nutmeg.
I’ve been down the tiki rabbit hole for a long time and I’ve never heard of the Moonkist Coconut!
Herbsaint is a good alternative to absinthe that is much cheaper. I’ve had the same bottle for over 10 years, bought it to make the sazerac originally
Check out the Parisian Dispatch cocktail from Derek, can’t recommend enough
Your recipe for the Zombie is quite different from the one I've seen in Smugglers Cove. I've wanted to try the Zombie but can't due to it having grapefruit juice (which interacts with some meds that I take) and the falarnum which I can't seem to find in any liqour store around me.
Your recipe is able to meet all of thoes hangups that I have.
Thanks!
Delicious!!
dope shirt, can i ask where you got it? thanks for the vid!
Thank you!
It's Volcom
Didn’t have Chairman’s Reserve, substituted Fijian Planters. Calling it Bula Punch from now on. Love it!
Very Nice video! Easy to understand and good showcase of all things to consider.
The Flor de Cana Rum is in germany 10€ cheaper than the Don Q on amazon so i guess its a no-brainer right?
Instead of Charimen can i use Plantation Original Dark? Chairmens Cost 35€, Appleton 20-22€ and the Plantation just 15-16€ and has lots of recommendations.
Hi Derek, love your channel, when you say fastblending fo 5 sekunds is that the real time? Sometimes can see cuts in the filming!
Usually 5-7 seconds. I'm pretty meticulous about the edits, and even just 5-7 seconds is too long so I cut it down. The mixer also spins for a few seconds after you stop and if you pull the tin it makes a giant mess. You'll hear people that are very strict, "exactly 3 seconds" but I don't think it matters as much.
@@makeanddrink thanks👍cheers
Any recommendation for sub for Chairman's or Appleton Signature?
Derek, I really enjoyed the content of this video . 🙂 I am not familiar with the classification of cocktails. I liked the recommendations made (even if they are more expensive or not available in my country😏 ), the history and presentation of the cocktails.
For today's clip, you have 5⭐ stars... Bravooo👍😉
Glad you enjoyed it! Thanks
@@makeanddrink Thx Derek🙂👍
I don't have OFTD Rum in my area. what is a good substitute for it?
I have the same question.
OFTD is a somewhat unique blend of rums and I don't think you'd be able to find something directly comparable. That said, I would go with Hamilton 151, and if you can't find that, Lemon Hart 151, which are both high quality Guyanese rums and are more "authentic" to the original recipes for classic cocktails than OFTD would be. OFTD is 138 proof and aside from those two 151s, there aren't a lot of options for similarly high-proof rum with anywhere close to the right flavors for these drinks.
If I were only getting one bottle, it'd be the Hamilton 151, but ideally I'd also get a funky Jamaican rum, as that's one of the other components in the OFTD blend and is often called for in classic tiki drinks. Smith and Cross is my favorite, but Dr Bird and Hamilton Jamaican Pot Still are also very good. Appleton is a very different style of rum, so it wouldn't work for this.
Grand Marnier over PF Dry Curacao? Very curious. Great video, as always.
Also, if someone needs an anise, I would recommend Herbsaint over Pernod but that's just me.
Have to go with what tastes better!
Couldn't agree more :P 🍹@@makeanddrink
@@makeanddrink I like Garret Richard's Mai Tai formula (1/4 oz Grand Marnier, 1/2 oz Clément Créole Shrubb), but of course that would defeat the purpose of this streamlined ingredient list 😉
I have my own bottle of "Sunken Harbor Club" orange curacao for all of the own Mai Tai needs!
Can we get what books you have on the back bar?
Hi!
Thank you very much for a very informative video :)
Exciting to start with tiki drinks, but a little scary because of all the ingredients.
I'm struggling to get hold of O.F.T.D where I live (Norway), do you have any suggestions for alternatives?
I can order Chairman's Reserve Original and Flor de Caña Extra Seco, but not O.F.T.D.
I've tried googling substitutes, and came across a page that mentions the following; Lost Spirits Navy Style Rum, Lemon Hart 151 and Hamilton Overproof 151.
Unfortunately, these are not listed here. In fact, it is not possible to buy anything from the Hamilton, Lemon Hart or Appleton Estate brands in Norway...
Wish I had a good answer for a sub but unfortunately I do not. It's primarily a base of Jamaica and Guyana, so I'd start with any higher proof rums that have a lot of flavor from each of those countries.
@@makeanddrink Thank you for the quick reply :) Seems like the only high proof rum listed from those areas are Smith & Cross Navy Strength Jamaica Rum.
Actually it is illegal to sell higher alcohol percentage than 60%.
The taste of Smith & Cross is defined as a concentrated taste of banana and plums. Finish of vanilla, leather and caramel.
Will it work, do you think?
@kennetholsen8373 it will be good but not the same. The proof is important but mainly the flavors are what make OFTD great. A little Jamaican funk and then the Demerara dark molasses flavor
@@makeanddrink Thank you :) I will do some more research and see what is available. Thanks alot for all the great videos btw, I learn a lot!
Here in Denmark "Don Q Cristal" is almost twice as expensive as "Flor de Cana 4 Years Extra Seco" (DKK 219 vs DKK 124) 😉
Also, question for you, when you say ‘large snifter’ - what is the usual sort of size? I had looked at ikea snifters but 25oz seemed huge!!
I use one that is 16 oz ish which is plenty big
Superb, I was looking at juvale brand ones that are 16oz too. Didnt want some giant comedy sized 25oz ones 😀😀
Also keep up the hard work!! Channel is continuing to be a source of great material and ideas!! Can’t wait to get over to SF again in October - SC visit is on the cards if I can get there on the couple of days I have free (as well as a late night BV cafe Irish coffee!)
I live in Napa, which is not too far from Concord (where I understand you are); so, please share where you shop for these ingredients. I want to (hopefully) make ONE stop and flesh out my rum collection and my “tiki” supply locker.
BTW: I’m ashamed to say I didn’t know that Smuggler’s Cove was in “the City” (San Francisco)… would’ve never guessed. Thanks for dropping that in an earlier vid. Now I have to go!
Thanks!
Hi there! Saint Elizabeth liqueur is totally unobtainable in France... The only brands we have available are The bitter truth and Alamea. Do you know if these are good alternatives?
I use the Bitter Truth and it’s fine. Highly recommended.
I personally havent had any other than Hamilton and homemade. Maybe a homemade allspice dram video is needed!
Great video to get you started on the tiki journey.
What is the benefit of flash blending vs shaking the cocktails? Should I be looking to buy a blender now? haha
Rapid chilling. Dilution. Foam and texture that you can't get easily through shaking.
I’ve adopted my wife’s stick blender. It works great, especially if you start with crushed ice.
Okay, now I want a Zombie. There’s no place to get one around here! 🤨
So I know a lot of recipes will call for a blend of jamaican and martinique rums for the Mai Tai, but I usually go with jamaican and demerara. My current Mai Tai spec is half oz rich demerara syrup, half oz orgeat, half oz dry curacao, 1 oz lime juice, 1 oz Eldorado 8, 1 oz Smith & Cross. Though I have also been known to just go with 2 oz denizen merchant reserve, but right now, that's my preferred spec.
Thanks for sharing!
Loved this video! Just subscribed! Gonna do Tiki poolside for Father’s Day! I have that exact drink mixer too!! Looking forward to using for more than just shakes! Will be diving in to more of your videoed! Thx!!!!
My dream is to run a Tiki bar
Is "REAL" Passionfruit Syrup something you'd recommend?
It's fine. I've done taste tests between a couple brands and fresh and found them all different yet none of them to be bad. I like that it last longer than the others, so i don't need to make a new batch every month that I may or may not use.
@@makeanddrinkgreat call. I try to be very conscious of how much waste I generate, and my cocktail hobby can be bad that way with juices that expire, fruit that goes bad, syrups that go fuzzy, and even all the ice I go through. So for things I don’t use regularly, I like finding “good enough” ingredients that will last. BTW, one thing I’ve been doing is add in a little vodka to my syrups to make them last longer. I’ve had good luck with that in orgeat in particular.
Hey Derek, just checking to see if you've been in Hawaii recently or if you've had the pleasure of trying some great Hawaiian Tiki drinks? If you'd be interested, I have a free place for us to stay in a vehicle so it's really just the cost of getting over there and buying some drinks together. Let me know if you're interested. Cheers!
Haven’t been in a few years but do enjoy the drinks. Appreciate the offer!
Two of your three rums are not sold in Virginia's state-run liquor stores.
I don’t live in Virginia.
How did you hurt your thumb? 😂
laptop incident
Why even mention absinthe? I've been doing Tiki for 4 years and haven't needed absinthe. I've seen it called for once or twice in cocktails in general and maybe one day will get a 50ml bottle for a few dollars.
As for the rums though, seem like good choices. Haven't use the Chairman's reserve, but I do think you may be onto something of it being able to serve in place of Jamaican or Bajan. Though, OFTD has funk (and is fantastic). Don Q is also a solid white.
It's mentioned because absinthe or more commonly Pernod is called for in a large number of recipes. If you've been making Tiki cocktails, your recipes have been calling for it but maybe it just wasn't used. The Zombie, Cobra's Fang, 151 Swizzle, Test Pilot/Jet Pilot, many Rum Barrels and so many Don the Beachcomber, Mai Kai, and Steve Crane drinks call for Pernod or Absinthe.
@@makeanddrinkso some very particular drinks call for it, but you can make TONS of tiki without it, to the point for a “beginners guide” just leave it out.
And that’s why it was left out. Yet still, most of the key Don the Beachcomber drinks call for it. Can’t make a list of Tiki cocktails and omit Donn
Я просил освежающие напитки. Мне нахуй не нужны джунгли в стакане)
That Zombie isn't even close to authentic. I know that the original version is a bit unbalanced, but there's many variations on the original that are balanced and still faithful to the original.
When you use the word “authentic” what do you think that means?
Let's not beat around the bush so you can get this point. This is the 1950 Zombie from a guy by the name of "Don the Beachcomber" and a recipe found by Beachbum Berry. It's a simplified recipe and it's from Don. That Don. The main one. If that is not "authentic" to you then I don't know what to tell you.
The versions used here was clearly explained why it was chosen and the recipe is clear in the description.
this guy doesn't know there's more than one zombie recipe, lmao
Can we all agree to stop saying gold rum? It's meaningless.
What I've heard recently is that the bacardi gold 8 year is the best gold rum on the market
Man, these all looked so good until you added the mint
No mint in tiki cocktails 🤔
Interesting
@@makeanddrink It's like brushing your teeth and drinking orange juice to me 🤮
I love mint! Moscow mules, mojitos all good because of the mint! 🤤
The mint here is only used for garnish. It's not added as a muddled like in a mojito.
Yeah it adds a little aroma at most. Don’t eat this garnish!😂
Please do yourself a favor and pass on the "Real" products, unless you have no other options. That stuff is garbage.
Why? Have you looked into what’s in them and tasted them?