Your channel is absolutely incredible! The production value is amazing and I love how many tiki drinks you make for us. Keep up the good work 🍹 cheers from Brazil! 🇧🇷
This drink looks great. For me, this is one of those drinks I "tag" to make but rarely get around to putting in all the work to get/make all the ingredients. Thanks for putting in the effort to show me what I am missing ... maybe one day.
Hey Derek, love all the videos - was revisiting this one today and wondered if something like Chambord would work in lieu of the Raspberry brandy? Or is it really a Dry "essence" of raspberry that the recipe is calling for?
I don’t think so. Different raspberry flavor and too sweet. But if you didn’t have the raspberry brandy or want to buy it, I’d suggest using something more neutral like an unaged brandy or Pisco. Or just upping the gin. Still different but closer than using a liqueur.
Would have expected it to taste like raspberry...kind of weird that it doesn't actually. Store bought raspberries might have to do with that, they can vary quite a bit in flavor.
Looks amazing, I'm a fan of the Ramos Gin Fizz. I've seen a variety of cocktails named a Bird of Paradise. Some are just basically a variation of the Jungle Bird.
In classic tiki recipes or ones updated from classics the idea is to put the soda in the drink mixer tin before blending. You loose quite a bit of the carbonation, but it’s adding dilution and still does keep some bubbles to help add texture without being a carbonated style drink. I don’t suggest doing this in a shaker tin.
I haven't heard of this drink before, and i love making Gin fizzes. I've experimented a lot with them, but I've not done such a tiki one. Question - what does the citric acid do for the raspberry syrup?
I don’t think the recipe explains the citric acid, but I think generally it’s used to extend shelf life and it might reduce oxidation as well. Another purpose might be to get the syrup to match the acidity of whole raspberries, but I’m not sure.
@@makeanddrink Interesting! I've made the syrup before by just mashing up raspberries and throwing them in some simple syrup. It came out fine, but maybe I will look into some of these more advanced techniques and see if I can tell a difference.
This technique worked great for raspberries. They basically completely dissolved. I did it with strawberries and while it still worked, there were a lot of solids left over.
Awesome video. As usual you can’t find any of these liquors in Canada. I just made my own crème de mure. I subbed the 1/2 ounce of brandy with 3/4 ounce of crème de mure , and did 1/2 ounce of simple syrup, and 1/2 ounce of crème syrup. Really interesting drink. I’ve decided to infuse raspberries into vsop brandy so I’ll report back in a month on how the original recipe compares
Not really. That would be artificial flavored whereas the eau de vie is distilled from the fruit, like a brandy. I’d probably just sub in a neutral brandy or Pisco before flavored vodka.
Not sure about the isi. The brandy tho is different than an infusion because it’s a spirit made from the fruit. So it’s distilled from the fruit but there’s not actual fruit in it. Captures some of the flavor compounds but not the fresh fruit taste.
Hi Derek! I have a falernum syrup in my bar, but there are recipes which require falernum liquor. Will I achieve a good result just combining syrup with spirit, vodka or white rum maybe? And if yes what are the proportions? Because I don’t know how much less syrup I should add in my cocktails comparing with the liquor to keep the same level of sugar
I would just use what you have but slightly less. The Velvet Falernum is only 11% ABV, so there’s no real need to add alcohol to your syrup to replicate ABV. But your syrup is probably much sweeter, which is why I’d just use less of it in place of the velvet falernum.
Exactly. And they'll last a couple weeks. I made about 6-8 last weekend for some family and pretty much finished what was left over. 100% worth if for a crowd. Making a single drink, probably not.
I don’t think so. You’ll get that flavor from the raspberry syrup and the brandy offers a far different taste. If I was subbing out the raspberry brandy I’d probably try an unaged brandy or a Pisco.
@@makeanddrink I'm infusing Pisco with red raspberries for a week; once strained ill use it in place of the raspberry brandy. fingers crossed it plays well in this cocktail.
6:24 Your production quality continues to impress. 🫡 Trying to suppress my jealousy over that Napoli Grande glass! Would love to get my hands on a couple someday.
Thank you! The glasses I used are different than the Libbey ones but if I could go back I’d get the Libbey as I think they’re thicker. I already broke one of mine in the dishwasher.
Wow, I have St. George Raspberry Brandy and now I can finally use it😮
It makes a phenomenal split-base sour with gin!
Your channel is absolutely incredible! The production value is amazing and I love how many tiki drinks you make for us. Keep up the good work 🍹 cheers from Brazil! 🇧🇷
This book looks awesome and all the drinks look great but too many require special syrups. Maybe one day
Holy shit this looks good though. Might be worth the work for a special occasion
Love the honest review, "I just don't know what I'm tasting." lol
Has to be that Raspberry Brandy. So unusual, it a good way.
What a video. I love it
Thank you!
This drink looks great. For me, this is one of those drinks I "tag" to make but rarely get around to putting in all the work to get/make all the ingredients. Thanks for putting in the effort to show me what I am missing ... maybe one day.
Hey Derek, love all the videos - was revisiting this one today and wondered if something like Chambord would work in lieu of the Raspberry brandy? Or is it really a Dry "essence" of raspberry that the recipe is calling for?
I don’t think so. Different raspberry flavor and too sweet. But if you didn’t have the raspberry brandy or want to buy it, I’d suggest using something more neutral like an unaged brandy or Pisco. Or just upping the gin. Still different but closer than using a liqueur.
Did you like the TV grog ?
@ make and drink can you post the link to glass your using in this video
They’re all in the Amazon shop link in the episode description.
@@makeanddrink Thank you 🕺🏽🕺🏽🕺🏽🕺🏽
Derek, what else would you use the cream syrup for?
Not sure yet, but would make a great whipped cream.
Soda water in the shaker? This Guy knows a lot , but 8ll
That’s not a shaker. This is how Don the Beachcomber built drinks. Lengthens the drink and adds texture. Not designed to be sparkling.
Would have expected it to taste like raspberry...kind of weird that it doesn't actually. Store bought raspberries might have to do with that, they can vary quite a bit in flavor.
Improvising is always a good option
So beautiful 😍👍, I need one 🤤 Thank you for the video!
Looks amazing, I'm a fan of the Ramos Gin Fizz. I've seen a variety of cocktails named a Bird of Paradise. Some are just basically a variation of the Jungle Bird.
Something I've wondered..Does the soda water not lose its carbonation when blending?
In classic tiki recipes or ones updated from classics the idea is to put the soda in the drink mixer tin before blending. You loose quite a bit of the carbonation, but it’s adding dilution and still does keep some bubbles to help add texture without being a carbonated style drink.
I don’t suggest doing this in a shaker tin.
I haven't heard of this drink before, and i love making Gin fizzes. I've experimented a lot with them, but I've not done such a tiki one.
Question - what does the citric acid do for the raspberry syrup?
I don’t think the recipe explains the citric acid, but I think generally it’s used to extend shelf life and it might reduce oxidation as well. Another purpose might be to get the syrup to match the acidity of whole raspberries, but I’m not sure.
@@makeanddrink Interesting! I've made the syrup before by just mashing up raspberries and throwing them in some simple syrup. It came out fine, but maybe I will look into some of these more advanced techniques and see if I can tell a difference.
This technique worked great for raspberries. They basically completely dissolved. I did it with strawberries and while it still worked, there were a lot of solids left over.
Another home run! Keep up the amazing work.
Thank you!
You need more subscribers! Beautiful videos
Looks delicious. The magic of TV…👍
Awesome video. As usual you can’t find any of these liquors in Canada. I just made my own crème de mure. I subbed the 1/2 ounce of brandy with 3/4 ounce of crème de mure , and did 1/2 ounce of simple syrup, and 1/2 ounce of crème syrup. Really interesting drink. I’ve decided to infuse raspberries into vsop brandy so I’ll report back in a month on how the original recipe compares
Nice! I bet that brandy will turn out well.
This drink with the cream syrup and gin is a good launching point to try with other liqueurs and flavors.
Can you link to where you found the glass? I've been looking for this for awhile, but the ones I've found are similar but not quite right
amzn.to/3qPxlnx they’re delicate. Already broke one in the dishwasher.
@@makeanddrink appreciate the heads-up, and thank you!!
Can you sub the raspberry brandy with raspberry vodka? Its impossible to get that brandy in norway...
Not really. That would be artificial flavored whereas the eau de vie is distilled from the fruit, like a brandy. I’d probably just sub in a neutral brandy or Pisco before flavored vodka.
@@makeanddrink Raspberry infused brandy comes to mind, why not just take the old isi gourmet whip siphon into use? :)
Not sure about the isi. The brandy tho is different than an infusion because it’s a spirit made from the fruit. So it’s distilled from the fruit but there’s not actual fruit in it. Captures some of the flavor compounds but not the fresh fruit taste.
@@makeanddrink Beggars cant be choosers :P lol
Really seems awesome. What’s the glass?
I’m not sure if Derek is using the exact same one, but the Tall Cocktail Glasses by Lemonsoda are very similar.
Yes those are the ones amzn.to/3qPxlnx
Hi Derek! I have a falernum syrup in my bar, but there are recipes which require falernum liquor. Will I achieve a good result just combining syrup with spirit, vodka or white rum maybe? And if yes what are the proportions? Because I don’t know how much less syrup I should add in my cocktails comparing with the liquor to keep the same level of sugar
I would just use what you have but slightly less. The Velvet Falernum is only 11% ABV, so there’s no real need to add alcohol to your syrup to replicate ABV. But your syrup is probably much sweeter, which is why I’d just use less of it in place of the velvet falernum.
That looks and sounds amazing. A lot of work for those syrups, but still. I can see a whole weekend of these things =)
Exactly. And they'll last a couple weeks. I made about 6-8 last weekend for some family and pretty much finished what was left over. 100% worth if for a crowd. Making a single drink, probably not.
This cocktail looks really special. I don’t have raspberry brandy available. Could raspberry liqueur work, or would that throw off the balance?
I don’t think so. You’ll get that flavor from the raspberry syrup and the brandy offers a far different taste. If I was subbing out the raspberry brandy I’d probably try an unaged brandy or a Pisco.
@@makeanddrink I'm infusing Pisco with red raspberries for a week; once strained ill use it in place of the raspberry brandy. fingers crossed it plays well in this cocktail.
6:24 Your production quality continues to impress. 🫡 Trying to suppress my jealousy over that Napoli Grande glass! Would love to get my hands on a couple someday.
Thank you! The glasses I used are different than the Libbey ones but if I could go back I’d get the Libbey as I think they’re thicker. I already broke one of mine in the dishwasher.
@@makeanddrink oh no! 😱