I usually do a custom mix of the demerara and rich syrups. Basically 1 cup raw sugar, and 1 cup regular granulated. Makes a beautiful amber syrup that complements both the classics and the modern cocktails alike.
So if rich simple syrup has longer shelf life is there an downside to always using it instead of simple syrup and just adjust the ratio accordingly? Or maybe add that extra spoon or whatever of clear water to bring it back to dilution in recipe?
no real downside except math. Lots of folks are lazy, they go with least resistance so if a recipe calls for "simple syrup" they just use it because they don't wanna do the ratio differences or use half. Hell many don't even wanna use simple syrup because it's too hard to make :)
@@cmcocktails Thank you for taking time to answer. Incidently is the same true for overproof rum/gin/scotch whatever? Can I just add the dab of clear water to bring it to concentration recipe calls for or shake/stir bit longer for dilution?
Just curious, why don't you use pourers? I have about 75-80 bottles of liquor in my home bar and have pourers on every bottle (except the Bourbons)? They are very convenient and once you get used to the count, you don't have to measure. Love the videos! I'm going to order a few things from you today.
A few reasons, they allow alcohol to evaporate out of the bottles and change the flavor. They allow fruit flys to take over, they require a lot of cleaning and they create inaccurate measures. And, also, because most people don’t use them and it makes our show look more professional than I would like, I don’t want to intimidate people for the sake of being too cool for school :)
because some of the aroma and some of the alcohol is lost to the "angel's share" as it evaporates, granted if you use that bottle a lot sure by all means, but if not I'd recommend to not use a pour spout. granted you could also use them when you pour the drinks, but that again is if you would be using the same bottle a lot in that session behind your home bar. just my 2 cents.
I bought a bag of demerara (hard to get in my place) and now i dont know do i make a 1 to 1 or 2 to 1 mix of or do i mix it with granulated sugar? Most of the tiki recipes i know are calling for demerara and i want to get it right because i dont have much. can someone help?
Try both 2:1 and 1:1 and see what works better for you, there is no hard and fast rule. I believe, in the world of tiki, a lot of more classics that want a very sugary product will call for "Rock Candy Syrup" which is like 3:1. If you want it to last longer, I'd do 2:1, if it's too sweet, just use half as much (2:1 will last longer in the fridge than 1:1)
granulated sugar will be called out as such, but most want simple syrup (heated). Tiki tend to be quite potent so granulated sugar will settle to the bottom and not give the same sweetness (unless you're sucking through a straw, but then the final portions of the drink will be super potent)
without any stabilizers and leaving in the fridge? Probably 3 weeks or so. Unless it's super dense with sugars, than maybe 6 months or so. Of course, if those have particles (not just a "syrup" but with smaller pieces of fruit or whatnot) than that drops significantly.
I don't know, typically if it's crystalizing, you're not getting it out of your glass until you rinse it with hot water to get them out. But...I guess, if you boil the bottle.
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I usually do a custom mix of the demerara and rich syrups. Basically 1 cup raw sugar, and 1 cup regular granulated. Makes a beautiful amber syrup that complements both the classics and the modern cocktails alike.
Thank you for this video, it really helped me. I can’t wait for the next video
'sour' video will probably be Tuesday. Or, tomorrow if I don't get our last live stream filming done.
Great thorough explanation. Glad you added the vodka preservative tip.
yeah, sucks to make sugar and have it all go bad!
super-helpful--thanks
You're welcome!
Super duper awesome video!! Keep it up!
thanks!
Mmmm Maple whisky sour with Bullit Bourbon is very nice.
Damnit why didn't find this channel earlier !
as long as you find it, the timing matters not :)
So if rich simple syrup has longer shelf life is there an downside to always using it instead of simple syrup and just adjust the ratio accordingly? Or maybe add that extra spoon or whatever of clear water to bring it back to dilution in recipe?
no real downside except math. Lots of folks are lazy, they go with least resistance so if a recipe calls for "simple syrup" they just use it because they don't wanna do the ratio differences or use half. Hell many don't even wanna use simple syrup because it's too hard to make :)
@@cmcocktails Thank you for taking time to answer. Incidently is the same true for overproof rum/gin/scotch whatever? Can I just add the dab of clear water to bring it to concentration recipe calls for or shake/stir bit longer for dilution?
Just curious, why don't you use pourers? I have about 75-80 bottles of liquor in my home bar and have pourers on every bottle (except the Bourbons)? They are very convenient and once you get used to the count, you don't have to measure. Love the videos! I'm going to order a few things from you today.
A few reasons, they allow alcohol to evaporate out of the bottles and change the flavor. They allow fruit flys to take over, they require a lot of cleaning and they create inaccurate measures. And, also, because most people don’t use them and it makes our show look more professional than I would like, I don’t want to intimidate people for the sake of being too cool for school :)
Sounds good, thanks for the reply!
because some of the aroma and some of the alcohol is lost to the "angel's share" as it evaporates, granted if you use that bottle a lot sure by all means, but if not I'd recommend to not use a pour spout. granted you could also use them when you pour the drinks, but that again is if you would be using the same bottle a lot in that session behind your home bar. just my 2 cents.
I bought a bag of demerara (hard to get in my place) and now i dont know do i make a 1 to 1 or 2 to 1 mix of or do i mix it with granulated sugar? Most of the tiki recipes i know are calling for demerara and i want to get it right because i dont have much. can someone help?
Try both 2:1 and 1:1 and see what works better for you, there is no hard and fast rule. I believe, in the world of tiki, a lot of more classics that want a very sugary product will call for "Rock Candy Syrup" which is like 3:1.
If you want it to last longer, I'd do 2:1, if it's too sweet, just use half as much (2:1 will last longer in the fridge than 1:1)
granulated sugar will be called out as such, but most want simple syrup (heated). Tiki tend to be quite potent so granulated sugar will settle to the bottom and not give the same sweetness (unless you're sucking through a straw, but then the final portions of the drink will be super potent)
@@cmcocktails i actually did not think that i will get an answer. Wow, many thanks, i will try both and hope for the best!
how fast do those sirups go bad when you make them yourself ?
without any stabilizers and leaving in the fridge? Probably 3 weeks or so. Unless it's super dense with sugars, than maybe 6 months or so. Of course, if those have particles (not just a "syrup" but with smaller pieces of fruit or whatnot) than that drops significantly.
Common Man Cocktails can i melt them down again if they are crystallising?
I don't know, typically if it's crystalizing, you're not getting it out of your glass until you rinse it with hot water to get them out. But...I guess, if you boil the bottle.
So when I’m baking I can just use vanilla vodka if I don’t have vanilla extract?
vanilla extract is much more concentrated, but if you don't have extract on hand, vanilla vodka is the next best thing. May just want to use more
Don't do that Vanilla extract can't be replaced by vanilla Vodka. Your baked good will taste horrible.