1- Say hello to our friends at Cancan here instagram.com/cancan.bordeaux/ 2- I forgot something when I explained the Grenadine recipe. I guess I was too excited about being behind a real bar LOL But you also have to add 30 ml on Pomegranate molasse for every 250 ml of Grenadine. Sorry for missing that. 3- Have a great weekend :) Cheers!
@@TrufflesOnTheRocks And I'm in Spain where they don't have much syrup so I'm super happy to finally see how to make a homemade one. I'm gonna try this recipe tonight as we have a small party at home!! The new set in el Cancan is sooooo nice! Super happy for you!
I love this new location! makes the videos look so interesting and full of personality (even without the added context, which makes it even better) looking forward to more videos like this one, great work as always!
Great Location! Will be in Martillac for a business trip on the beginning of September and plan to make a visit and have some cocktails now that I saw your video! Will you still be around at this time of the year to have a talk over some drinks? Would be great to meet you in person!
Nice! I'm going to try this method for my grenadine...I usually simmer a bit on the stove, and I add some pomegranate molasses to deepen the flavor. Cheers.
The molasse is important. Can’t believe I forgot to mention it in the video. But I would try without the simmering part. You will be surprised how much brighter the taste will be. Let me know if you try. Cheers
Love the set, congrats on the new apartment and thanks for the great recipe. I can’t wait to make this drink because I feel the same as you about the Daiquiri. All the best.
So I juiced one pomegranate by accident yesterday and decided to make some grenadine, I was surprised by how beautiful it looked compared to the regular homemade grenadine. Then I stumbled upon your video earlier today and decided to make your version of the Bacardi cocktail with Veritas/Probitas (our favorite rum for daiquiris). A very nice cocktail indeed, thank you for this recipe! On a seprate note, I've been experimenting with verjus recently and found it very apple-forward (malic acid?) - for me it works very well for brandy-based cocktails (verjus sidecar, credit to Kevin Kos, and amazing verjus Jack Rose), cheers!
That’s so cool! Great minds alike 😉 I love verjus and I was actually talking about it with the Cancan owner yesterday. Here in France it’s far less expansive than in Canada and he uses it a lot in his cocktail. I love it too but didn’t use it much in the past because it was just too expensive. I might change that soon. I’m not sure but I think the dominant acid in there is tartaric acid. Let’s find out
@@TrufflesOnTheRocks here in Poland you can get verjus from Germany, quite expensive, too, but I needed to give it a shot after reading about it in Death and Co.'s Cocktail Codex and then having tasted it at Hunky Dory Bar in Frankfurt which I can fully recommend (both the book and the bar)! I just tried it in a Corpse Reviver no. 2 (45 ml of verjus and equal parts 30 ml of the rest of the stuff that go in there), very pleasant result!
Last time I had some homemade grenadine at home, I tried this cocktail but the recipe I found had 1.5 oz rum and 0.5 oz of gin. Have you tried that recipe yet? I found it very good! The cancan looks awesome! Thanks for the bar recommendation. A trip to Bordeaux has been in the works for a while. Cheers!
Hi! I just discovered your channel and it's simply amazing! Definitely gonna try this cocktail. I have a question regarding the grenadine: is it really possible to not use any heat to dissolve the sugar and to combine everything really well? Is the result as good as the traditional recipe? And this "twist" can be used also for other syrups? Thank you for the answer! Cheers from IT!
Hey Stefano! Thanks for asking. If your liquid is room temperature, regular sugar will dissolve quite easily by stirring. So yes this can apply many different syrup recipes. But it’s not worth the extra effort if the flavour of your syrup is not heat sensitive. Hope this helps. Cheers
As soon as the video ended... Sent my husband into the kitchen to make me one 🤣 Only recently found out about that Probitas/Veritas name thing so finally secured myself a bottle! Love the location... But I did go back and rewatch the pronunciation of 'Can Can' more times than I care to mention 🤣
@@TrufflesOnTheRocks I think its quite a cool idea. First there are lots of different cocktail bar styles You've also got the interviews with the bar staff. Then they get to show case one of their creations, you do the same.
Since you are in Bordeaux you should reach out to RUclipsrs Anna and Edd of Bordeaux Life. They run a large wedding business out of a 16th century Chateau....I bet they are always in need a super skilled mixologist. Cheers from Toronto
I know it's been 5 months since you posted but figured id respond anyways. Sometimes I have seen it in Publix or Kroger, can't remember which but it was in like the specialty foods area. But I get it from a Lebanese market near me, so if there is anything like that around you there is a very good chance they have it.
This is the correct way I think. Cooking the Grenadine ruins the flavour.. just like with tomato-sauce on pizza, you don't cook it :D It ruins the flavour of the "fresh", canned tomato.
No reason to ever buy grenadine from the store when it's so easy to make (and better). I'm not sure I'd agree that Probitas/Veritas are similar in character to what Bacardi would have been a century ago. But I will at least agree that they are going to make for a much better cocktail here than if you used modern Bacardi! Bacardi has used column stills and charcoal filtering since the late 1800s. They switched from single column stills to multi column stills around the 1950s-60s which resulted in lighter expressions. So I think what you want to use to emulate the "classic Bacardi" character would be a Spanish style expression distilled from molasses in a single column still, and aged for 2-4 years. Countries that make rums that are likely to fall close to that include Cuba, Puerto Rico, Trinidad, and Guatemala, among others.
1- Say hello to our friends at Cancan here instagram.com/cancan.bordeaux/
2- I forgot something when I explained the Grenadine recipe. I guess I was too excited about being behind a real bar LOL But you also have to add 30 ml on Pomegranate molasse for every 250 ml of Grenadine. Sorry for missing that.
3- Have a great weekend :) Cheers!
Did the monks get to you? Did they threaten you not to release the Chartreuse diy recipe? Post SOS in next video if you're in trouble.
What do you mean with molasse?
My favorite bar in Bordeaux !! Insane that they shared the place with you! So cool!
Yeah that’s so so nice! Cheers 🥂
@@TrufflesOnTheRocks And I'm in Spain where they don't have much syrup so I'm super happy to finally see how to make a homemade one. I'm gonna try this recipe tonight as we have a small party at home!!
The new set in el Cancan is sooooo nice! Super happy for you!
@@BenjaminCode oh and pomegranate in Spain is like apples in Normandie 😉 Enjoy sir
Great recipe JF, that Daiquiri looks sharp too!!
Thanks man! Cheers
I love this new location! makes the videos look so interesting and full of personality (even without the added context, which makes it even better) looking forward to more videos like this one, great work as always!
Thanks a lot Manu! Can’t wait to show more angles of that beautiful little gem of a bar. Cheers
congrats on this great video, you really showed the simplicity and the same time, the majesty of this cocktail!
cool new set. thanks for a great recipe, gonna have to try. cheers
Love the new Temp Location! Drink looks amazing!
Thanks man! Cheers
Gran sabor. Grácias por la receta.
Thanks Felipe!
Great set!! Looks fantastic
Yr channel is always something that I look forward! The pomegranate molasse - to buy readily made?
Yes, the store bought stuff is perfect in this case ;) Cheers!
Great looking location! And of course, great video as always! Happy Friday!
Thanks 🙏 Happy you liked it 😃 Cheers
Beautiful as ever! Excellent location.
Thank you!
Great Location! Will be in Martillac for a business trip on the beginning of September and plan to make a visit and have some cocktails now that I saw your video! Will you still be around at this time of the year to have a talk over some drinks? Would be great to meet you in person!
There are some chances we will still be. Tag us if you’re at the bar and if we’re free we might pop up for a drink ;)
Love that location!
Wouldn't I just love a return trip to France! Soon I hope. One of my favourite places to travel.
and the food right? ;)
Nice! I'm going to try this method for my grenadine...I usually simmer a bit on the stove, and I add some pomegranate molasses to deepen the flavor. Cheers.
The molasse is important. Can’t believe I forgot to mention it in the video. But I would try without the simmering part. You will be surprised how much brighter the taste will be. Let me know if you try. Cheers
Love the set, congrats on the new apartment and thanks for the great recipe. I can’t wait to make this drink because I feel the same as you about the Daiquiri. All the best.
Thank you for this! Glad you enjoyed the set! I can’t wait to show more angles of that cool place! Cheers
So I juiced one pomegranate by accident yesterday and decided to make some grenadine, I was surprised by how beautiful it looked compared to the regular homemade grenadine. Then I stumbled upon your video earlier today and decided to make your version of the Bacardi cocktail with Veritas/Probitas (our favorite rum for daiquiris). A very nice cocktail indeed, thank you for this recipe! On a seprate note, I've been experimenting with verjus recently and found it very apple-forward (malic acid?) - for me it works very well for brandy-based cocktails (verjus sidecar, credit to Kevin Kos, and amazing verjus Jack Rose), cheers!
That’s so cool! Great minds alike 😉 I love verjus and I was actually talking about it with the Cancan owner yesterday. Here in France it’s far less expansive than in Canada and he uses it a lot in his cocktail. I love it too but didn’t use it much in the past because it was just too expensive. I might change that soon. I’m not sure but I think the dominant acid in there is tartaric acid. Let’s find out
@@TrufflesOnTheRocks here in Poland you can get verjus from Germany, quite expensive, too, but I needed to give it a shot after reading about it in Death and Co.'s Cocktail Codex and then having tasted it at Hunky Dory Bar in Frankfurt which I can fully recommend (both the book and the bar)! I just tried it in a Corpse Reviver no. 2 (45 ml of verjus and equal parts 30 ml of the rest of the stuff that go in there), very pleasant result!
Last time I had some homemade grenadine at home, I tried this cocktail but the recipe I found had 1.5 oz rum and 0.5 oz of gin. Have you tried that recipe yet? I found it very good!
The cancan looks awesome! Thanks for the bar recommendation. A trip to Bordeaux has been in the works for a while. Cheers!
Never tried that’s. I’m sure it works if you use the right gin but I wonder who called my hat recipe the Bacardi cocktail?
@@TrufflesOnTheRocks That's a good question. I realized that I got the specs from Leandro so he might know more :D
Great video as always! I’m for sure going to try this recipe ❤
Hope you’ll dig it! 😃
This is great, I can sip Shirley temples while I wait for the DIY Chartreuse recipe
Hahaha! It got a little complicated for this one and I’ll explain it in the video... when it will go live. Hang in there, it will happen 😉
Looks outstanding 👍
Thanks
Hi! I just discovered your channel and it's simply amazing! Definitely gonna try this cocktail.
I have a question regarding the grenadine: is it really possible to not use any heat to dissolve the sugar and to combine everything really well? Is the result as good as the traditional recipe? And this "twist" can be used also for other syrups?
Thank you for the answer! Cheers from IT!
Hey Stefano! Thanks for asking. If your liquid is room temperature, regular sugar will dissolve quite easily by stirring. So yes this can apply many different syrup recipes. But it’s not worth the extra effort if the flavour of your syrup is not heat sensitive. Hope this helps. Cheers
As soon as the video ended... Sent my husband into the kitchen to make me one 🤣 Only recently found out about that Probitas/Veritas name thing so finally secured myself a bottle!
Love the location... But I did go back and rewatch the pronunciation of 'Can Can' more times than I care to mention 🤣
HAHAHA!!! You have a good huby ;) So you are the reason the video has a retention peak at that moment LOL Cheers my friend!
Great video as always and thanks for great grenadine recipe! Can’t wait to try it. What is shelf life on this one?
Thank you :)
Use it within 3 weeks and you’ll be safe
Good luck with the move, my dude
Thanks James
I usually add some dried hibiscus flowers to make the colour a bit more red.
I actually really like this idea! Might steal it for some recipes ;) Cheers!
Make me a pitcher of this magnificence please!!! 🤗😥😓 This heat wave is killing me! You look awsome in the Cancan set up by the way!!! 🖤
On manque de glace 😂
😭😭😭 Drama
@@sefraisik9142 😂
It's an interesting concept. Go and visit different cocktail bars, make cocktails there, ...
Maybe one day I’ll do some of that. I’d like to
@@TrufflesOnTheRocks I think its quite a cool idea. First there are lots of different cocktail bar styles You've also got the interviews with the bar staff. Then they get to show case one of their creations, you do the same.
May I ask how many sugar put into mixing?
How do you preserve the grenadine syrup?
Since you are in Bordeaux you should reach out to RUclipsrs Anna and Edd of Bordeaux Life. They run a large wedding business out of a 16th century Chateau....I bet they are always in need a super skilled mixologist. Cheers from Toronto
Thank you Susan, I will look at their channel. Cheers 🥂
Thank you for the great tips regarding how to make a vibrant and tasty grenadine syrup.
And the Grenadine daiquiri looks amazing. Cheers!
Thanks! Just a simple tip that makes honestly a huge difference. Cheers
@@TrufflesOnTheRocks As soon as I manage to get pomegranate molasses I will give your recipe a try. 👍
I wonder if you could use Stevia instead of sugar to make the grenadine sugar-free…?
You sure could. I’m not familiar with the level of sweetness of stevia but I assume the ratio would have to be changed a little
How long does the Grenadine last please?
This will keep about 3-4 weeks in the fridge
@@TrufflesOnTheRocks cheers
Where the heck do you get orange blossom water? ?
I know it's been 5 months since you posted but figured id respond anyways. Sometimes I have seen it in Publix or Kroger, can't remember which but it was in like the specialty foods area. But I get it from a Lebanese market near me, so if there is anything like that around you there is a very good chance they have it.
First!
Ｐｒⓞм𝕠𝕤𝐌 😪
PЯӨMӨƧM
I came here because of the Leandro and the #TheEducatedBarfly
You're amazing.
Thanks 🙏 I’m glad you found us now. Cheers 🥂
This is the correct way I think. Cooking the Grenadine ruins the flavour.. just like with tomato-sauce on pizza, you don't cook it :D It ruins the flavour of the "fresh", canned tomato.
Amen 🙏
No reason to ever buy grenadine from the store when it's so easy to make (and better). I'm not sure I'd agree that Probitas/Veritas are similar in character to what Bacardi would have been a century ago. But I will at least agree that they are going to make for a much better cocktail here than if you used modern Bacardi!
Bacardi has used column stills and charcoal filtering since the late 1800s. They switched from single column stills to multi column stills around the 1950s-60s which resulted in lighter expressions. So I think what you want to use to emulate the "classic Bacardi" character would be a Spanish style expression distilled from molasses in a single column still, and aged for 2-4 years. Countries that make rums that are likely to fall close to that include Cuba, Puerto Rico, Trinidad, and Guatemala, among others.
Good call for the rum choice. I like the analysis. Maybe that could make for a nice concept. Cheers