THIS is the modern day version of what Jeff Berry did for tiki. Curiously curating amazing, under the radar creations from out in the hospitality industry, and enshrining them in the public record for all to enjoy. Cheers to you Derek and thanks for all of your work to bring this to us and present it with 10/10 production as always! Next time you make one, pull up "White Flag" by Gorillaz from their Plastic Beach record. The song is even tropically themed!!!
Thank you! And more than just credit to people like Jack and Garret for creating drinks like these, they're genuinely interested in sharing the recipes and stories. Not everyone is like that. but secrecy is also ok in my book. Berry had a much more challenging time. A lot of arm twisting, a lot of drink ordering, and a lot of hard work to get to the bottom of those recipes.
Big ups to you, Derek, for doing the leg work on this and tracking down a recipe that wasn't in the public record before. And kudos to Jack and Garret for their willingness to help of course!
Never tried this and you’ve made me want to make it. The cream syrup sounds like a product that I want to play with. I have some interesting ideas for it. Thanks for the push!
Just made this. It’s fantastic. One word of advice on the cream syrup: don’t blend too long or you get thick whip cream. I had to increase the batch size to thin mine out.
Awesome video Derek, as always. I've been meaning to do an espresso martini with hazelnut liqueur for a while now, this seems like an elevated version! Thanks for sharing a well done on finding out the exact recipe!
Made this tonight - the cream syrup is unbelievable and the cocktail is even better. Kind of like liquid tiramisu! Can’t think of a better nightcap. Now I just need enough self discipline not to drink the syrup by itself.
I too have a bottle of Frangelico that's been sitting on the shelf for quite some time and am very happy to have come across a cocktail recipe that can use it! I haven't quite gotten to the point of making the cocktail yet but have just finished making the "cream syrup." It is delicious and as described in this video it does indeed taste very much like cream cheese icing! Unfortunately, it's also about as thick as cream cheese icing and as others have mentioned it's a bit gritty too. Oh well, a bit more experimentation is needed but we're certainly off to a very promising start! Next time I'll try a 50/50 mix of heavy cream and whole milk and see what happens. I'm definitely trying again though!
Any grittiness from sugar will dissolve over time when refrigerated. Also it shouldn’t be present once in shaken cocktail. I wouldn’t try cutting it with milk as the acid will curdle the milk.
@@makeanddrink I've just finished making / enjoying this cocktail and you're absolutely right. The syrup itself is only an hour old at this point but the sugar did indeed dissolve without issue while making the cocktail. What a fantastic drink!
Coincidentally, I have been looking for a rum cocktail to sway my espresso martini loving family members to enjoy a more..... interesting spirit. Thank you, this cocktail rocks. It is approachable by the non cocktail nerds, Bailey's esqe in a good way. I'm sure my vitamix would have made quick work of the cream syrup but it almost fried the rental house vintage osterizer...could syrup be done on stove?
I'm still wrapping my head around putting cream in a blender and not having it turn in to whipped cream before the sugar fully dissolves. It really doesn't?
Maybe it’s because I don’t have a vitamix - but how did you get your cream syrup to not just turn into sugary sour whipped cream. Mines got some aeration
Have you made this drink (or any other) without using the saline solution and done a side by side comparison? I would love to see a taste test involving several people to see how many could notice the difference between the two drinks and/or have a preference over one or the other and whether or not the saline solution 'improves' the overall flavour of the drink.
Not this drink but I have with others, like a Daiquiri. It depends on the drink, but it’s not always noticeably different with complex drinks with a lot of syrups and liqueurs. It’s definitely a personal preference. The margarita is the best example of how salt can improve a cocktail.
Looks great, looks very similar to the Insomniac, what’s the protocol with cocktails can you just trade out a spirit and just say here’s my original cocktail?
If you want to go down the rabbit hole of calling out drinks that have similarities to others you’ll be spinning your wheels for eternity. Regardless, I count several differences not just swapping a spirit and their menu compares it to a Mudslide. You could find so many coffee cocktails to compare it to besides the one you mentioned. I’m sure Frangelico’s website will have a dozen coffee cocktail recipes doesn’t mean we have to settle for those.
@@makeanddrink insomniac has Vodka coffee liqueur frangelico and milk/cream seems pretty similar to me, I would bet my left arm the creator of this had an insomniac in his life
@bushwood1676 Go check every coffee cocktail ever made. The drink you keep bringing up will be 1 degree different than 100 others made before it. That’s how things work. Would love to hear your thoughts on the Daiquiri.
THIS is the modern day version of what Jeff Berry did for tiki. Curiously curating amazing, under the radar creations from out in the hospitality industry, and enshrining them in the public record for all to enjoy. Cheers to you Derek and thanks for all of your work to bring this to us and present it with 10/10 production as always! Next time you make one, pull up "White Flag" by Gorillaz from their Plastic Beach record. The song is even tropically themed!!!
Thank you! And more than just credit to people like Jack and Garret for creating drinks like these, they're genuinely interested in sharing the recipes and stories. Not everyone is like that. but secrecy is also ok in my book. Berry had a much more challenging time. A lot of arm twisting, a lot of drink ordering, and a lot of hard work to get to the bottom of those recipes.
Your digging brought this back to life. So cool. It is sad to think about all the amazing creations have slipped away over the years.
Big ups to you, Derek, for doing the leg work on this and tracking down a recipe that wasn't in the public record before. And kudos to Jack and Garret for their willingness to help of course!
Thank you!
One of my favourite drinks in the winter is just an old fashioned with irish whiskey, frangelico and black walnut bitters.
Never tried this and you’ve made me want to make it. The cream syrup sounds like a product that I want to play with. I have some interesting ideas for it. Thanks for the push!
Just made this. It’s fantastic. One word of advice on the cream syrup: don’t blend too long or you get thick whip cream. I had to increase the batch size to thin mine out.
Awesome video Derek, as always. I've been meaning to do an espresso martini with hazelnut liqueur for a while now, this seems like an elevated version! Thanks for sharing a well done on finding out the exact recipe!
Thanks! It’s soo good. I’ve used chilled espresso in it and it works great.
I've just made this. It's delicious!
Very nice find.
Made this tonight - the cream syrup is unbelievable and the cocktail is even better. Kind of like liquid tiramisu! Can’t think of a better nightcap. Now I just need enough self discipline not to drink the syrup by itself.
I too have a bottle of Frangelico that's been sitting on the shelf for quite some time and am very happy to have come across a cocktail recipe that can use it! I haven't quite gotten to the point of making the cocktail yet but have just finished making the "cream syrup." It is delicious and as described in this video it does indeed taste very much like cream cheese icing! Unfortunately, it's also about as thick as cream cheese icing and as others have mentioned it's a bit gritty too. Oh well, a bit more experimentation is needed but we're certainly off to a very promising start! Next time I'll try a 50/50 mix of heavy cream and whole milk and see what happens. I'm definitely trying again though!
Any grittiness from sugar will dissolve over time when refrigerated. Also it shouldn’t be present once in shaken cocktail. I wouldn’t try cutting it with milk as the acid will curdle the milk.
@@makeanddrink I've just finished making / enjoying this cocktail and you're absolutely right. The syrup itself is only an hour old at this point but the sugar did indeed dissolve without issue while making the cocktail. What a fantastic drink!
Great video Derek. I'm building a speakeasy in my attic and wondering what to do with Frangelico (one of my favorites)
Coincidentally, I have been looking for a rum cocktail to sway my espresso martini loving family members to enjoy a more..... interesting spirit. Thank you, this cocktail rocks. It is approachable by the non cocktail nerds, Bailey's esqe in a good way. I'm sure my vitamix would have made quick work of the cream syrup but it almost fried the rental house vintage osterizer...could syrup be done on stove?
Amaizing drink !
Interesting drink, and would try. Thoughs on subbing the hazelnut with macadamia liqueur?
Not really sure I've never played around with the mac nut liqueur.
@@makeanddrink I thought maybe it would bring it to a tiki/tropical experience. I'm sure with some tweaks it could become a hot drink as well.
How long will the cream syrup last when refrigerated? Should you add any vodka to extend the life of it?
Should last a week. If you add spirits to syrups you need to get it to 15% ABV, which is a lot, so I wouldn't advise it.
We really wish for existing conditions to come back 😢 we Would have loved to visit it for one of our videos
I'm still wrapping my head around putting cream in a blender and not having it turn in to whipped cream before the sugar fully dissolves. It really doesn't?
I've made it 3-4 times and it works fine
Maybe it’s because I don’t have a vitamix - but how did you get your cream syrup to not just turn into sugary sour whipped cream. Mines got some aeration
Could be. I believe vitamix slow settings are slower than other blenders. Could always whisk it too and give it more time to dissolve into the cream.
Great drink man. I need to rewatch the part where you made the syrup is. I felt like mine was still a bit crunchy before shaking the drink.
My experience sugar in the syrup does not dissolve immediately but does relatively soon after.
Thanks for this recipe! Could we substitute the cold brew concentrate for Mr. Black?
You could try it but not sure how much different that would be.
I’m definitely going to try a vegan version of this, thank you 🙌🏼
Hi Mate, any idea on how long this syrup would last in the fridge?
Book says 2 weeks
Do you think amaretto is a good sub here for the frangelico?
Have you made this drink (or any other) without using the saline solution and done a side by side comparison? I would love to see a taste test involving several people to see how many could notice the difference between the two drinks and/or have a preference over one or the other and whether or not the saline solution 'improves' the overall flavour of the drink.
Not this drink but I have with others, like a Daiquiri. It depends on the drink, but it’s not always noticeably different with complex drinks with a lot of syrups and liqueurs.
It’s definitely a personal preference. The margarita is the best example of how salt can improve a cocktail.
substitute half your ceam syrup for creme de cacao, and you may have a Nutella cocktail ! Come to Europe and get rich !
Looks great, looks very similar to the Insomniac, what’s the protocol with cocktails can you just trade out a spirit and just say here’s my original cocktail?
If you want to go down the rabbit hole of calling out drinks that have similarities to others you’ll be spinning your wheels for eternity.
Regardless, I count several differences not just swapping a spirit and their menu compares it to a Mudslide. You could find so many coffee cocktails to compare it to besides the one you mentioned. I’m sure Frangelico’s website will have a dozen coffee cocktail recipes doesn’t mean we have to settle for those.
@@makeanddrink insomniac has Vodka coffee liqueur frangelico and milk/cream seems pretty similar to me, I would bet my left arm the creator of this had an insomniac in his life
@bushwood1676 Go check every coffee cocktail ever made. The drink you keep bringing up will be 1 degree different than 100 others made before it. That’s how things work.
Would love to hear your thoughts on the Daiquiri.
The tiki nerd in me wants to know more about the next drink below this one that’s called the remedy
Was wondering who would be the first to notice and comment on that.
I need more Tiki drinks!
My wife doesn’t like coffee… do you have any other suggestions for an alternative while keeping with a similar style of drink?
No one under 60 never has😂 God I’m old. Throw a little Frangelico in your White Russian.
It was just a joke!
A true joke, but only a joke.
what a terrible shake
Thanks!🙏