I just found your channel, and as a rum and cocktail nerd, I'm so happy I did! The production is great, you're an awesome host, and the recipes and history are so good.
Last night was my first tiki bar experience and I was so enchanted with the Fluffy Banana that my family has challenged me to try making it. Your video is the only recipe I found that looks exactly like what I was served. Thanks so much for sharing your Fuffy Banana journey!
Note on adapting to what's available: I made this with Novo Fogo Colibri and Tempus Fugit Crème de Banane and it is still quite amazing. I also made a second and added some saline a la Garret Richard to great effect.
Thanks for the reminder and permission to use alternative brands if you don't have exactly what the recipe calls for; I needed to hear that. Discovered your channel a few weeks ago and it is fantastic! Keep up the great work!!
100%! And you might even stumble across a variation better than the original. I try to use the original ingredients as best I can since I’m sharing online. Mainly as a way of giving credit to whoever originally created it and their intentions, but I’ll only go so far. A lot of cocktails don’t work, so what’s the point of spending $100 on new bottles and then it turns out bad?
I made this cocktail as presented here, and I liked it. But I think it would have been easier in the long run to make the coconut syrup, because the coconut milk didn't integrate easily into the drink. No complaints, though.
Well done Derek. There are 2 Smuggler's Cove originals on my "decode" list (Smuggler's Rum Barrel & Dr. Barca's Fluffy Banana) and you just ticked one off. The video is chock full of great techniques and prep suggestions. Thanks for sharing your hard work.
There’s 2 more I’ll get to as well that are on the menu but not in the book. As for the Rum Barrel, I think it’s safe to say that will always be a mystery. The Cate’s still blend that one themselves and are the only 2 people that know it. It’s a fun and interesting secret to keep but at the end of the day my assumption is that it’s a nod to the secrecy of Don the Beachcomber and they’ll never reveal the recipe. Which I think makes it more cool.
@@makeanddrink I look forward to the 2 future decoded SC originals. SC also has a drink on their "Rum through the Ages" section - the Pikaki - that is a hard-to-find spec. Otherwise, nearly all the drinks on the menu can be found in the book, some other tiki book or the internet. Well done Martin Cate.
But has it ever been confirmed by Martin Cate? I’ve seen some people says they’ve been able to see under the “secret” label on the book or a pdf but who’s to say that was ever accurate.
Thanks Derek , great video. I know this channel will explode because you present everything so well, super content and great production. I want to see and DRINK everything you show here 😅
Such a delicious drink! I had this for the first time a few days ago, and I thought it was like liquid banana cake! I should definitely ask next time I go (if I can), but I feel like this drink somehow isn't sweet enough, and the banana flavor isn't pronounced enough. It could be possible that they did use their cream of coconut, and may have used Tempis Fugit Creme de Banane. But this concoction is so good! I'll definitely do some tweaking on my end until I can get an answer straight from the staff.
This is the first time I’ve seen this recipe anywhere public! Similar to you, I got the recipe from Dane Barca when I visited Smuggler’s Cove last year! Banana and cachaca are an amazing pair!
I’m 99.9% sure they use the drink master, and their “fluffy” foam is much more light and airy… I just can’t replicate that with my drink master. And yes, banana and cachaca together are amazing!
I've pieced together some of the missing information and I've been able to reconstruct this drink".. . Unfortunately a significant portion of that night remain lost forever :)
Went to Smugglers Cove this past weekend for the first time (I live in SC) and ordered the fluffy banana solely because of this video. Then went back the following night and had it again…. So good!
Really enjoyed this video and look forward to trying this right up my alley Cocktail! I am a big fan of Cachaca in general and the Avua Amburana is in a league of it's own with a very prominent Cinnamon like wood note. There's nothing quite like it as it is unique and quite tasty in a cocktail or sipped on it's own. You have most all Cachaca's and then you have the standout Amburana wood aged Cachaca!
Thank you. While it’s made with the Amburana and is delicious, I recently had one at Smugglers Cove and at that moment they were using Novo Fogo Barrel Aged which I think I liked better. Will need to do a blind side by side to determine.
Great video! Saved the recipe for when I find some real banana liqueur! LOL! Really liked the tip on experimenting with the spirits. Definitely applies to me with my limited selection on certain bottles. Cheers!
Man！You look way calmer than other RUclips cocktails channels I’ve followed. Love your set, lighting and the ambient of your show. Keep up the good work! And sorry I followed you for a while but I just got into your show. Can I submit a recipe of my own? I am a beginner bartender in China, just finished putting together my first menu with my co-worker. And I think you would love to try out one of our cocktail. Hazelnut IPA Sour 22.5ml Jameson IPA edition 22.5ml Frangelico Hazelnut liqueur 22.5ml Montenegro Amaro 15ml lemon juice Adjust the sweetness An egg white Dry shake, shake with ice, double strain in to a coupe and garnish with grated Tonka bean
Great vid, great info and most importantly, great looking drink. Do you know how the giffard would compare to a creme de banane from tempus fugit for example?
I bet Cachaca 51 will work well here as it has its own banana flavor in my opinion. I will do a comparison of Avuá, Novo Fogo (chameleon) and 51 next week.
I made this with novo fogo and coco Lopez. Mine came out pretty much like a cream color and not brown which was odd, but it also kinda tastes like tequila? It’s very interesting
@@makeanddrink perhaps I didn’t dash enough ango. It was barely coming through for me. I ordered the Avua so when it comes in I’m gonna try it again! Love the content!
I just made it with Novo Fogo and the flavor is almost spot on. I think the one used in the video may have more vanilla notes to it, but it's still very good
Love the content man! Can’t wait to try this.. I’m wondering if the novo fogo barrel aged is comparable to that one. Just bought them but haven’t tried yet! Close proximity to smugglers eh? Love seeing a fellow Bay Area-n growing an awesome channel! Lol
Thank you! As for Novo Fogo, I definitely think the barrel-aged ones would work well in place. Didnt realize till recently how many crazy different barrel-aged ones they have. @novofogo please sponsor me!!
Late to this video and maybe someone has already commented about it, but the SC coconut cream mix might have seemed too sweet because the 1/4 tsp of salt was left out?
Hello from Amsterdam I need your advise please, I think its too lemon forward and overpowers the banana. Balanced yes. So if I reduce citrus how do I compensate? On second drink I reduced lemon and “out of balance” but now the novo fogo taste comes up first and banana follows. This really is a science.
If you are that particular about the balance of it and really want to dial it in, I'd suggest lowering the amount of lemon juice (like you did) but adding in citric acid to increase the acidity. As much as I hate to self-promote, the acid adjuster solution I shared would make it easy because you could add small amounts, starting with just 0.5ml even. All the acidity and less of the lemon flavor.
The thing about trademarking cocktails are greed and the wish to be hated by everyone. I will never buy either of the crappy rums that those greedy bastards are promoting
"Melting and dissolving are not the same. In melting only one substance is involved and the liquid and solid are the same material. Heat is needed for melting to occur. Dissolving involves two materials; the resulting solution is a mixture of both."
I keep trying to comment and it keeps vanishing. Don’t know whether it is RUclips deleting or the channel. Watched the video. Thought it was great and can’t wait to try making this great banana cocktail because of your excellent video. I’m going to just e-mail the probably actual recipe I found on Instagram. It’s quite close to your re-creation! Cheers!!
Hey! Couldnt have made it look better myself.
With all due respect, I don't believe you.
I just found your channel, and as a rum and cocktail nerd, I'm so happy I did! The production is great, you're an awesome host, and the recipes and history are so good.
Thanks so much!
Last night was my first tiki bar experience and I was so enchanted with the Fluffy Banana that my family has challenged me to try making it. Your video is the only recipe I found that looks exactly like what I was served.
Thanks so much for sharing your Fuffy Banana journey!
Note on adapting to what's available: I made this with Novo Fogo Colibri and Tempus Fugit Crème de Banane and it is still quite amazing. I also made a second and added some saline a la Garret Richard to great effect.
Thanks for this recipe.
As a brazilian i love to see any drink used with our national spirit
Looking forward to more of this series. And to visiting Smuggler’s Cove sometime soon.
Glad to have had this video recommended to me. Keep up the great work I know a channel like this can explode!
Thanks for the reminder and permission to use alternative brands if you don't have exactly what the recipe calls for; I needed to hear that.
Discovered your channel a few weeks ago and it is fantastic! Keep up the great work!!
100%! And you might even stumble across a variation better than the original. I try to use the original ingredients as best I can since I’m sharing online. Mainly as a way of giving credit to whoever originally created it and their intentions, but I’ll only go so far. A lot of cocktails don’t work, so what’s the point of spending $100 on new bottles and then it turns out bad?
Yep that’s the recipe
I already love a caipirinha and a batida. I have to try this one.
Love the ambiance
Giving the drink a try this weekend
The videos are getting better and better. Keep going great work 👍
I made this cocktail as presented here, and I liked it. But I think it would have been easier in the long run to make the coconut syrup, because the coconut milk didn't integrate easily into the drink. No complaints, though.
I had this yesterday night iiiiiitttttsssss the best cocktail ever hands down .
Last rites drink the last rites is also neck and neck
Well done Derek. There are 2 Smuggler's Cove originals on my "decode" list (Smuggler's Rum Barrel & Dr. Barca's Fluffy Banana) and you just ticked one off. The video is chock full of great techniques and prep suggestions. Thanks for sharing your hard work.
There’s 2 more I’ll get to as well that are on the menu but not in the book. As for the Rum Barrel, I think it’s safe to say that will always be a mystery. The Cate’s still blend that one themselves and are the only 2 people that know it. It’s a fun and interesting secret to keep but at the end of the day my assumption is that it’s a nod to the secrecy of Don the Beachcomber and they’ll never reveal the recipe. Which I think makes it more cool.
@@makeanddrink I look forward to the 2 future decoded SC originals.
SC also has a drink on their "Rum through the Ages" section - the Pikaki - that is a hard-to-find spec. Otherwise, nearly all the drinks on the menu can be found in the book, some other tiki book or the internet. Well done Martin Cate.
But has it ever been confirmed by Martin Cate? I’ve seen some people says they’ve been able to see under the “secret” label on the book or a pdf but who’s to say that was ever accurate.
@@makeanddrink fair enough. Only one thing left to do. Kidnap martin cate and force him to drink cheapos pina coladas until he spills the beans
I love banana drinks, so I will definitely be giving this a try!
Great video!! 👍🏻👍🏻
I made one. I love it, and I put it in my rotation.
I'm going to try making a banana peel liqueur to try this cocktail with!
Thanks Derek , great video. I know this channel will explode because you present everything so well, super content and great production. I want to see and DRINK everything you show here 😅
Such a delicious drink! I had this for the first time a few days ago, and I thought it was like liquid banana cake!
I should definitely ask next time I go (if I can), but I feel like this drink somehow isn't sweet enough, and the banana flavor isn't pronounced enough.
It could be possible that they did use their cream of coconut, and may have used Tempis Fugit Creme de Banane.
But this concoction is so good! I'll definitely do some tweaking on my end until I can get an answer straight from the staff.
This is the first time I’ve seen this recipe anywhere public! Similar to you, I got the recipe from Dane Barca when I visited Smuggler’s Cove last year! Banana and cachaca are an amazing pair!
And I agree, immersion blender with a little bit of pebble ice is the way to go with this one.
I’m 99.9% sure they use the drink master, and their “fluffy” foam is much more light and airy… I just can’t replicate that with my drink master. And yes, banana and cachaca together are amazing!
@@makeanddrink xanthan gum?
@marsgrins wouldn’t. It’s not really a blender drink and you want lots of foam. Stay tuned for this Friday.
Nice drink. Love the music
I've pieced together some of the missing information and I've been able to reconstruct this drink".. . Unfortunately a significant portion of that night remain lost forever :)
Great video - looking forward to the future tiki endeavors
Been looking for some good uses for this banana liqueur
I really like your videos. I am going to make this tonight. I have to pick up a cachaca at the store today.
I’m looking forward to trying this one! I want to try 3 variations with aged and unaided cachaca and a rum agricole
Should say unaged …
Amazing video again derek
Went to Smugglers Cove this past weekend for the first time (I live in SC) and ordered the fluffy banana solely because of this video. Then went back the following night and had it again…. So good!
Hope you enjoy it! Last time I was there they were used an aged Novo Fogo and Peychaud's bitters
Really enjoyed this video and look forward to trying this right up my alley Cocktail!
I am a big fan of Cachaca in general and the Avua Amburana is in a league of it's own with a very prominent Cinnamon like wood note. There's nothing quite like it as it is unique and quite tasty in a cocktail or sipped on it's own.
You have most all Cachaca's and then you have the standout Amburana wood aged Cachaca!
Thank you. While it’s made with the Amburana and is delicious, I recently had one at Smugglers Cove and at that moment they were using Novo Fogo Barrel Aged which I think I liked better. Will need to do a blind side by side to determine.
Great video! Saved the recipe for when I find some real banana liqueur! LOL! Really liked the tip on experimenting with the spirits. Definitely applies to me with my limited selection on certain bottles. Cheers!
I finally got to go yesterday and had this per a bartenders rec. fantastic!
Man！You look way calmer than other RUclips cocktails channels I’ve followed. Love your set, lighting and the ambient of your show. Keep up the good work! And sorry I followed you for a while but I just got into your show.
Can I submit a recipe of my own? I am a beginner bartender in China, just finished putting together my first menu with my co-worker. And I think you would love to try out one of our cocktail.
Hazelnut IPA Sour
22.5ml Jameson IPA edition
22.5ml Frangelico Hazelnut liqueur
22.5ml Montenegro Amaro
15ml lemon juice
Adjust the sweetness
An egg white
Dry shake, shake with ice, double strain in to a coupe and garnish with grated Tonka bean
Great vid, great info and most importantly, great looking drink. Do you know how the giffard would compare to a creme de banane from tempus fugit for example?
I bet Cachaca 51 will work well here as it has its own banana flavor in my opinion. I will do a comparison of Avuá, Novo Fogo (chameleon) and 51 next week.
Ive made with Novo Barrel Aged which I enjoyed, and Smugglers Cove had recently started using Novo Fogo as well.
Sounds interesting!
I made this with novo fogo and coco Lopez. Mine came out pretty much like a cream color and not brown which was odd, but it also kinda tastes like tequila? It’s very interesting
The pinkish hue mainly comes from the Angostura bitters. I’ve made it a couple times with Novo Fogo and really liked it.
@@makeanddrink perhaps I didn’t dash enough ango. It was barely coming through for me. I ordered the Avua so when it comes in I’m gonna try it again! Love the content!
I just made it with Novo Fogo and the flavor is almost spot on. I think the one used in the video may have more vanilla notes to it, but it's still very good
Love the content man! Can’t wait to try this.. I’m wondering if the novo fogo barrel aged is comparable to that one. Just bought them but haven’t tried yet! Close proximity to smugglers eh? Love seeing a fellow Bay Area-n growing an awesome channel! Lol
Thank you! As for Novo Fogo, I definitely think the barrel-aged ones would work well in place. Didnt realize till recently how many crazy different barrel-aged ones they have. @novofogo please sponsor me!!
@@makeanddrink @novofogo definitely should .. I will only buy more if they do 😂
Yessss!
❤
Late to this video and maybe someone has already commented about it, but the SC coconut cream mix might have seemed too sweet because the 1/4 tsp of salt was left out?
Doubtful as the 1/4 tsp was for a full 26 oz of cream of coconut so I don’t see that affecting overall sweetness.
Hello from Amsterdam
I need your advise please, I think its too lemon forward and overpowers the banana. Balanced yes. So if I reduce citrus how do I compensate? On second drink I reduced lemon and “out of balance” but now the novo fogo taste comes up first and banana follows. This really is a science.
If you are that particular about the balance of it and really want to dial it in, I'd suggest lowering the amount of lemon juice (like you did) but adding in citric acid to increase the acidity. As much as I hate to self-promote, the acid adjuster solution I shared would make it easy because you could add small amounts, starting with just 0.5ml even. All the acidity and less of the lemon flavor.
If I don’t have Cachaca, can I use a 5-year aged rum?
Main thing isnt the age but you want a rum made from sugar cane juice and not molasses
Holy crap i live 5 miles from smugglers cove
I'm hoping to get my banana fluffed this weekend. 🍌😅
I hope you try this drink as well!
I like it when they get to the point and save the blah blah blah for the end. If they start with blah blah i usually dont see the end.
How do you feel about blah blah comments?
Big bubbles for me. Maybe next time!
It's hard to crack, but regardless of texture it still taste great
The thing about trademarking cocktails are greed and the wish to be hated by everyone.
I will never buy either of the crappy rums that those greedy bastards are promoting
We're very sorry you had to make such s sacrifice for all of us! Nay for mankind!
rhum agricole > cachaça imo
This video looks like AI..his head don't settle with me..
Kewl
Ice doesn't dissolve, it melts.
Wow. Fascinating. THANKS TODD
"Melting and dissolving are not the same. In melting only one substance is involved and the liquid and solid are the same material. Heat is needed for melting to occur. Dissolving involves two materials; the resulting solution is a mixture of both."
@@makeanddrink Great video mate
I imagine you're one of those guys at parties that everyone hates and makes fun of, Todd?
Intro too long
Cool
I keep trying to comment and it keeps vanishing. Don’t know whether it is RUclips deleting or the channel. Watched the video. Thought it was great and can’t wait to try making this great banana cocktail because of your excellent video. I’m going to just e-mail the probably actual recipe I found on Instagram. It’s quite close to your re-creation! Cheers!!
Thanks, Kelly! I’ll add in the recipe you sent to the episode description. Appreciate you sharing that.