Love you all cocktail videos, i want you to make a cottan candy soda water,take one glass of soda water add cotton candy (any flavour)and tast it or make new cocktail or mocktail @trufflesontherocks
Truffles On The Rocks: one of the RUclips channels that just makes you happy to be sitting in front of a computer for work because you get to watch this man do what he loves. Thanks for another great vid!
I really love those small touches you give to the cocktails, those extra small steps that make a classic cocktail that much special. Thats what I appreciate about your videos. Thank you!
Great question. I think it would oxidize pretty quickly. I would suggest making a batch and testing it over a week. Since it doesn't have any natural stabilizer in it i would think the flavor and color would change rapidly. JMO
My favorite is a split base: 1oz El Dorado 3, 1oz Wray and Nephew, 1oz fresh lime juice, 0.75oz rich simple syrup, and my not so secret ingredient 1 dash of cardamom bitters.
Love the oil concept. My favorite daiquiri combination is 1.25 oz smith and cross, .75 oz amaro nonino, 1 oz lime juice, .5 of 2:1 Demerara syrup. Give it a try! Don’t think you’ll be disappointed lol
My favourite is with 5cl Plantation Pineapple 3 CL Lime 3 CL demarara syrup (prefer abit sweeter, i do with 2cl too) But i vary the amount of sugar and the rum too anything from havana 3 and bacardi to more darker rum
Hey Maria, Though the oil is pretty stable, I prefer to keep it in the fridge. So far, eversince I've been doing this with mint, tarragon and basil, I never had to keep it for more than one week (because I always go through the batch quite fast) and after one week the oil was the same as when I made it. So I assume it has a pretty long shelf life. I hope this helps. Cheers
Greetings from Porto, Portugal I'm interested in the molecular cooking processes, and could the spherification process (similar to how you make pearls for bubble tea or 'fake caviar') be used for the garnish of the daiquirito? I reckon it'd make the sipping of the garnish in the first few sips more difficult, and it'd make the experience a little different. Since the mint and lime flavours are quite intense, they should mask the sodium alginate's flavor quite well.
@@TrufflesOnTheRocks Well, I reckon it'll depend on the size of the spherification. If the spheres are as big as the bubble tea ones, you are positively right. However, with smaller droplet spheres, it might be interesting to see how it might affect the drink's texture. I'll try it out and reach out to you.
This is a beauty! Tried it yesterday for the family and it was a big hit! I’m going to try with mint and basil and see how that comes out maybe play with a mule served up? We shall see. Thanks for the amazing content as always!
I like to refrigerate it but its pretty stable. You can leave it at room temp easily a whole shift (if you work at a bar). In terms of shelf life, I always use it within one week. I actually never kept it for longer than that (always used it all before that long) and after a week it was the exact same as when I made it. So I assume it has a pretty long shelf life.
I think you lose a lot of the mint oils by blanching it. The terpenes and oils are volatile and are the first things to come out with heat, so you lose a big part of them by throwing out that water.
I like Plantation 3 star for daiquiris. Don Q is pretty good too. I also like a few drops of orange bitters on top. Sometimes I use agave syrup for the sweetener instead of simple or granulated.
The second cocktail looks super cool, but also a lot like a petri dish haha. It would be perfect for the cocktails they feature on the medical podcast "This Podcast Will Kill You"
I love it. I don't use that a lot in my videos because I like to leave that to the discretion of the viewers. I don't want to discourage "beginners" with these "pro" tips all the time. I was actually thinking of making a video about this soon though. Now I feel like I have to make it sooner than later ;) Cheers!
Hey there, I answered that question above buut basically, fridge is good but it's quite stable so you can leave it out a few hours if you use it during a bar shift. As for shelf life... hard to tell... I never kept it more than a week (cause I always went though it before that delay) but I'm sure it will stay good longer because the longer I kept it, it was the same as the first day. Hope this helps. Cheers!
I did something wrong. HEELLLP. I'm pretty sure I made the mint/lime oil according to your specs - blanching, icing, removing stems, blending etc. But, your end result looks very green and mine came out darker looking ... a very dark green or almost brownish green. And, while it looks great when dropped on top of the cocktail, I can't say it adds much mint flavor. What did I do wrong? The mint I used was very fresh, and had a fragrant minty smell... so I thought I was good.... Any thoughts?
Hey there! I'm sorry it didn't go well. I'll try to help you out the best I can but it's a bit hard when if I don't see you making it. For the colour, if you blenched the mint properly, it shouldn't become brown. The only thing I can see is maybe you didn't leave the mint long enough or the water was not hot enough. As for the flavour, as I mention it in the video, it's a subtle taste addition, not a "punch in your face" of mint flavours. That said, if you feel the mint is no longer bright flavoured, here's what might have happened 1- Maybe your blender generates too much heat so it cooked the mint in the blending process. So maybe blend just until you feel the leaves are well blended and not the full minute. Then, strain your oil in a bowl placed over a cold bath to chill the oil fast after blending. 2- Maybe your cold bath was not cold enough when you blenched the mint so it didn't stopped the cooking process. Also, if you feel it doesn't taste enough, simply add more mint next time if that's what you want but maybe your leaves were stil too wet so when you weighted them, it was too heavy because of the water on them. Maybe try to make sure they are quite dry before weighting them. I hope this will help you Cheers
@@TrufflesOnTheRocks Thanks! I put it in the refrigerator over night and it separated, so I just poured off the darker portion, and it was very good the second day. Thanks so much for your help
There is something called Daiquiri Box aka The Daiquiri Machine. Its a box of 6 of most interesting white rums. All very different. 1 x Clairin Communal 1 x Rivers Royale Grenadian Rum 1 x Providence Haitian Rum Blanc 1 x Veritas 1 x Habitation Velier Long Pond STCE White 1 x Barbosa Amado & Vicente Grogue. If your a huge Daiquiri fan then you might wanna check this box out.
@@TrufflesOnTheRocks I seen it in several stores/online stores here in denmark. Im not sure who is behind it, the box they come in is yellow, with a picture of a destillery machine on the side, it has daiquiri recipe spec for each of the rum. I could send you a link if your curious. Just dont know where to contact you.
Can't wait to read your best Daiquiri combo! Cheers and have a great weekend my friends. Love yall
Love this idea for the mint oil! Stealing (with proper attribution, of course!) and using ASAP!
@@CocktailsUnderQuarantine haha! Steal, share, enjoy... as long as you have fun with it... that’s why I do this. Cheers 🥂
Been subbed a long time - could you do a recipe for Spanish drink tinto verano con lemon but clarified ?
Love you all cocktail videos, i want you to make a cottan candy soda water,take one glass of soda water add cotton candy (any flavour)and tast it or make new cocktail or mocktail @trufflesontherocks
Truffles On The Rocks: one of the RUclips channels that just makes you happy to be sitting in front of a computer for work because you get to watch this man do what he loves. Thanks for another great vid!
Yo Jacob! This is the best comment. It truly made me happy so thanks a lot :) Cheers!
@@TrufflesOnTheRocks Thank YOU for the great content. I always look forward to what you guys have in store.
I really love those small touches you give to the cocktails, those extra small steps that make a classic cocktail that much special. Thats what I appreciate about your videos. Thank you!
Thanks a lot! Really appreciate that 😃 Cheers my friend
The classic daiquiri is my #1 favorite cocktail. I love ones made with funky Jamaican rums like Smith and cross, doctor bird, etc.
I also like a super funky one sometimes
How long do you think the shelf life of the mint oil is? And how do you store it?
Great question. I think it would oxidize pretty quickly. I would suggest making a batch and testing it over a week. Since it doesn't have any natural stabilizer in it i would think the flavor and color would change rapidly. JMO
My favorite is a split base: 1oz El Dorado 3, 1oz Wray and Nephew, 1oz fresh lime juice, 0.75oz rich simple syrup, and my not so secret ingredient 1 dash of cardamom bitters.
That sounds like one delish Daq! Thanks for sharing. Love the blend and bitter idea
One of the most elegant channel I follow. Thank you!
Thank you so much Stefano! Means a lot. Cheers!
Love the oil concept. My favorite daiquiri combination is 1.25 oz smith and cross, .75 oz amaro nonino, 1 oz lime juice, .5 of 2:1 Demerara syrup.
Give it a try! Don’t think you’ll be disappointed lol
That sounds tasty! Bookmarked for when I grab a bottle of Nonino. Cheera
This combo sounds excellent funky and spicy gonna try it soon!
This continues to be the best blend, i have tried other 3 white rum blends and nothing comes close. C’est le meilleur.
Thanks for this video. The Daiquiri has to be one of the top 5 cocktails.
A man with great taste 😉
Sorry for question,what is this called neutral oil? is it Olive oil？
You had our spring weather! Hopefully it cools down when I'm there in a few weeks!
What?!?! Where you live Tim? That sounds scary LOL
Have you tried making the oil with fruit instead of herbs? Let's say pear? Thanksss loved the recipe
Never tried it with fruits. Only herbs and spices
My favourite is with
5cl Plantation Pineapple
3 CL Lime
3 CL demarara syrup (prefer abit sweeter, i do with 2cl too)
But i vary the amount of sugar and the rum too anything from havana 3 and bacardi to more darker rum
Ah Plantation Pineapple ... SO DELISH!!!
@@TrufflesOnTheRocks yeah, think plantation in general is delish😊
Hello! Love the oil idea concept! Do I need to store the oil in the fridge since it has mint or will it keep good outside and for how long?
I'm curious about shelf life too!
Hey Maria, Though the oil is pretty stable, I prefer to keep it in the fridge. So far, eversince I've been doing this with mint, tarragon and basil, I never had to keep it for more than one week (because I always go through the batch quite fast) and after one week the oil was the same as when I made it. So I assume it has a pretty long shelf life. I hope this helps. Cheers
Hey man, try 2oz Plantation 3star, 1oz Dr Bird Jamaican rum, 1oz lime juice, 1/2 oz simple syrup. My fav
I love a daiquiri on a hot summer day! What does blanching the mint do?
Greetings from Porto, Portugal
I'm interested in the molecular cooking processes, and could the spherification process (similar to how you make pearls for bubble tea or 'fake caviar') be used for the garnish of the daiquirito? I reckon it'd make the sipping of the garnish in the first few sips more difficult, and it'd make the experience a little different.
Since the mint and lime flavours are quite intense, they should mask the sodium alginate's flavor quite well.
I think this would be best for a special take on the Mojito or another cocktail you drink with a straw. What you think ;) Cheers!
@@TrufflesOnTheRocks Well, I reckon it'll depend on the size of the spherification. If the spheres are as big as the bubble tea ones, you are positively right. However, with smaller droplet spheres, it might be interesting to see how it might affect the drink's texture. I'll try it out and reach out to you.
This is a beauty! Tried it yesterday for the family and it was a big hit! I’m going to try with mint and basil and see how that comes out maybe play with a mule served up? We shall see.
Thanks for the amazing content as always!
Oh thanks Jake! I love to hear you and your folks liked it. Thanks 🙏 Great idea for the mule with basil oil 👏
+31 C here in Oulu, Finland. Yes, way up north.
Perfection...as usual.
Thank you 🙏
I'm ready for both of them!! It's 5h 🤗😁
On est en retard! Maudit décalage horaire lol
@@TrufflesOnTheRocks 😂😂😂
My personal favourite rumblend for a Daiquiri is:
25 ml Havana 3
17.5 ml Banks 7
7.5 ml Smith & Cross
Hope you enjoy! :)
yuuuum!! Gonna try this!! How long can the mint oil last and should it be refrigerated? :D
I like to refrigerate it but its pretty stable. You can leave it at room temp easily a whole shift (if you work at a bar). In terms of shelf life, I always use it within one week. I actually never kept it for longer than that (always used it all before that long) and after a week it was the exact same as when I made it. So I assume it has a pretty long shelf life.
I think you lose a lot of the mint oils by blanching it. The terpenes and oils are volatile and are the first things to come out with heat, so you lose a big part of them by throwing out that water.
I like Plantation 3 star for daiquiris. Don Q is pretty good too. I also like a few drops of orange bitters on top. Sometimes I use agave syrup for the sweetener instead of simple or granulated.
Plantation 3 stars is great! Never had Don Q before. Must change that
The second cocktail looks super cool, but also a lot like a petri dish haha. It would be perfect for the cocktails they feature on the medical podcast "This Podcast Will Kill You"
I loved the video! I wonder if you’ll be doing a caeser for your next video 🤔 Canada Day is coming up!
Have you seen the video Ander Erickson and I made about it on his channel last year?
@@TrufflesOnTheRocks I sure did! That was the same day I started to follow you haha ☺️
My favourite: Dark rum, pineapple syrup, lime 😋
That sounds awesome
How to keep the mint oil longer ? After 2 days it's already became brown , any suggestions?😅
i love your recipe but when i did it the oil points got really big after 1min what can i do that this doesn’t happen?
It seems like a great daiquiri, could you tell pls the shelf life of the oil?
It's actually quite long. I never had to keep it more than 2 weeks but after 2 weeks it was as if it was just made
What is your view on adding salt (saline solution) to drinks with citrus?
I also love adding some rhum agricole to my daiquiris!
I love it. I don't use that a lot in my videos because I like to leave that to the discretion of the viewers. I don't want to discourage "beginners" with these "pro" tips all the time. I was actually thinking of making a video about this soon though. Now I feel like I have to make it sooner than later ;) Cheers!
really good class...now i need to try the mint oil...
How long may i keep the mint oil on the refrigerador?
cheers!!
Hey André! TBH, I never saw it gone bad. I used to make this at the bar and we kept it for a week no problem.
Hey! What about oil's shelf life, when kept refrigerated? Up to.....what you think guys?
Hey there, I answered that question above buut basically, fridge is good but it's quite stable so you can leave it out a few hours if you use it during a bar shift. As for shelf life... hard to tell... I never kept it more than a week (cause I always went though it before that delay) but I'm sure it will stay good longer because the longer I kept it, it was the same as the first day. Hope this helps. Cheers!
What is a neutral oil to you?
Canola, colza, grape seeds ... flavourless as much as possible
I've noticed your watch run out of battery. Why you did not replace it?
HAHA!! Busted! Cause I never look at the time on my watch and didn' tfind time to go change ot yet LOL
40C is just summer here. Humidity is usually around 80%, too.
We are fearing 33°C tomorrow because we wanted to BBQ outside with family, and I think we’re gonna melt
@@JasminMiettunen It's that hot right now, and it's 7PM. Humidity is thankfully only 41% right now.
Where are you? I couldn't handle that on a regular basis.
@@TrufflesOnTheRocks Columbia, SC. It's a nice and cool (for us) 32C today.
@@unforgivn81 HAHAHA!!! I felt the same after 4 days at 40+, 30 felt like a cool breeze LOL
I did something wrong. HEELLLP. I'm pretty sure I made the mint/lime oil according to your specs - blanching, icing, removing stems, blending etc. But, your end result looks very green and mine came out darker looking ... a very dark green or almost brownish green. And, while it looks great when dropped on top of the cocktail, I can't say it adds much mint flavor. What did I do wrong? The mint I used was very fresh, and had a fragrant minty smell... so I thought I was good.... Any thoughts?
Hey there! I'm sorry it didn't go well. I'll try to help you out the best I can but it's a bit hard when if I don't see you making it.
For the colour, if you blenched the mint properly, it shouldn't become brown. The only thing I can see is maybe you didn't leave the mint long enough or the water was not hot enough.
As for the flavour, as I mention it in the video, it's a subtle taste addition, not a "punch in your face" of mint flavours. That said, if you feel the mint is no longer bright flavoured, here's what might have happened
1- Maybe your blender generates too much heat so it cooked the mint in the blending process. So maybe blend just until you feel the leaves are well blended and not the full minute. Then, strain your oil in a bowl placed over a cold bath to chill the oil fast after blending.
2- Maybe your cold bath was not cold enough when you blenched the mint so it didn't stopped the cooking process.
Also, if you feel it doesn't taste enough, simply add more mint next time if that's what you want but maybe your leaves were stil too wet so when you weighted them, it was too heavy because of the water on them. Maybe try to make sure they are quite dry before weighting them.
I hope this will help you
Cheers
@@TrufflesOnTheRocks Thanks! I put it in the refrigerator over night and it separated, so I just poured off the darker portion, and it was very good the second day. Thanks so much for your help
Looks tasty. You forgot the curiada link, though. :)
I don’t think so... it’s there. Right under the title in the description. “To see my rum selection for great Daqs”
I’ll add Curiada to make it clearer
@@TrufflesOnTheRocks Huh. Wonder how I missed that. Sorry.
There is something called Daiquiri Box aka The Daiquiri Machine. Its a box of 6 of most interesting white rums. All very different.
1 x Clairin Communal
1 x Rivers Royale Grenadian Rum
1 x Providence Haitian Rum Blanc
1 x Veritas
1 x Habitation Velier Long Pond STCE White
1 x Barbosa Amado & Vicente Grogue.
If your a huge Daiquiri fan then you might wanna check this box out.
What you mean a box? Like it's a liquor store who sell that package as the Daiquiri box?
@@TrufflesOnTheRocks its a box with 6 bottles
@@loriander2 I get this ;) But I assume it's an initiative of a liquor store somewhere and was wondering where ;)
@@TrufflesOnTheRocks I seen it in several stores/online stores here in denmark. Im not sure who is behind it, the box they come in is yellow, with a picture of a destillery machine on the side, it has daiquiri recipe spec for each of the rum. I could send you a link if your curious. Just dont know where to contact you.
@@loriander2 Thanks! I'll look for it. Cheers!
I tried to repeat the oil, it did not work. the drop did not stay flat on top of the cocktail, but spread out to the sides. why is that?
I'm sorry to hear this. I have no idea what could have gone wrong. Have you identify something you might have done differently from my tutorial?
Ohhhh, what's a good liquor store in Paris? I'll be around Arr. 2!
There is one place you NEED to go, especially if you like Chartreuse . LMDW stands for La maison du whisky and they have a crazy selection. Cheers!
@@TrufflesOnTheRocks thank you so much for the suggestion!
@@timbernard4193 Pleasure! Have fun
If you like daiquiris that much you should try a caipirinha
Believe me I've had a fair count of Caipi before ;) Cheers!
Where I can find a Coffee filter ?
Any grocery store
What shaker is that?
This gem is a Yarai glass shaker.
Commenting every video until DIY chartreuse
Thanks Gil! Appreciate that :) The "real DIY Char" vid is also coming ;) Bet you'll like it. Cheers!
4th