Don's Own Grog- A Refreshing BlackBerry Tiki Cocktail!
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- Опубликовано: 7 авг 2024
- Today we are doing a cocktail called Don's Own Grog. It was invented by Don the Beachcomber in 1937. I love this cocktail because it is just so unique as a tiki cocktail. Blackberry is a very unusual flavor for tiki and it makes this drink standalone. It's perfect for summer and people who like flavor. It is also less sweet and juice forward like many other tiki cocktails. Lastly, Blackberry Liquor choice matters heavily in this drink. Choose a high quality liqueur with the strongest blackberry flavor possible.
Don's Own Grog
3/4oz Lime Juice
1/4oz Demerara Syrup
1/2oz BlackBerry Liqueur(Leopold Bros)
1oz Blended Aged Rum(Plantation 5)
1/2oz Lightly Aged Rum(Plantation 3)
1/2oz Black Blended Rum(Coruba)
1 Dash of Grenadine(I used 1/8oz)
1 Dash Angostura Bitters
Build in a shaker tin. Fill tin with a small scoop of pebble or crushed ice and whip shake until ice is almost melted. Roll all contents into double old fashioned glass.Fill the rest of the way with ice. Garnish with fresh grated nutmeg and blackberry skewer.
#cocktail #summerdrink #tiki #blackberry #rumcocktails #summervibes 
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Just stumbled on your channel and have been on a big tiki kick recently. Instant subscriber!
Thanks! There will be no shortage of tiki on this channel rest assured!
Watched the video and you've just got a new subscriber. 👍🏿
Thank you! Much appreciated
Leopold Bros distillates are the best. Especially their fruit liqueurs and whiskie.
100% agree, I just wish they didnt discontinue!
Ah yes, ALL the rums!
You know it!
So crazy because I was going to make this drink from the smugglers cove book!🎉 I’m glade you made this drink 🍹
Haha thats awesome! Definitely try it! But you are probably going to run into what I did. And that is that you might have difficulty getting that blackberry to show through, which for me, was the whole reason I wanted to try this cocktail in the first place
Stoked to make this! Cheers boss
Thanks Brother
Not a fan of blackberries but this looks absolutely amazing!! 👏🏽
When are we gonna be dropping a link In the description about these sweet sweet T’s is the real question?!
Lol these were my great uncles and they dont make this brand anymore to my knowledge
Yeah man... Blackberry is tuff. To be honest, I find that using blackberry syrups, or puree or refs muddled has always been best. But for a drink that calls for liqueur like this one, im not sure what direction I'd go. sometimes the most intense flavored can have a synthetic taste.
Same! Thats why this brand of blackberry liqeuer is so special. It literally tastes like a fresh blackberry jam concentrate in a bottle. Never have had anything like it. I really hate they discontinued it because all of the others I have tried are just drowned out by the rum and lime juice in the cocktail. Thanks for the input brother
I have always wanted to make this drink but could never get my hands on Leopold. Maybe I will try a tablespoon of blackberry jam (and adjust syrup as needed but I like me some demerara).
I was just talking about that with Dave in the comments below. Leopold Bros tastes like a fresh blackberry jam concentrate. It doesn't taste artificial at all and the blackberry flavor is very potent and since it's a liqueur it adds proof to the drink. So if you want to get close, making your own liqeuer is probably best bet or finding another high quality blackberry liqueur and adding organic blackberry concentrate(if it exists) or adding jam in addition to the liqueur.Thanks for the comment!
Good morning. I made a blackberry liqueur last year by macerating blackberries for 3 and then a second with new weeks of blackberries to intensify the flavor. I put very little in my cocktails otherwise it overwhelms the other flavors.
Hey Phil, that sounds amazing! Would you mind sharing more details or your recipe?
I used 20 ounces of aged rum. In a jar I put the rum and filled with blackberries. I let macerate for 3 weeks then I filtered to remove the blackberries to replace them with new blackberries and waited another 3 weeks. You can put white or brown powdered sugar but as I use it in cocktails I didn't. I prefer to sweeten the cocktail at the end of the mix. You could even do a third maceration to further intensify the flavor. So, cheers 🍸
@@philgringo2438 thanks alot Phil!
I think Don used 2x syrups in his recipes, didn’t he? Perhaps try doubling the amount of your 1x Demerara…
I always use 2:1 syrups for most tiki cocktails. I outlined this in another video of mine, but I will be more specific next time
I actually had more problem with the rums. I used my house made blackberry liqueur but just found that the rums just gave a kind of boozy mess. I used 3 star, appleton 12 and aldi dark rum which i think is closer to a dark rum than the traditional dark from plantation. Any recommendations, im not sure what each rum is really contributing here. Especially between the lightly aged and agreed blends.
well, I don't know how your homemade blackberry liqueur tastes, but thats why the blackberry is so important.It has to offer up the right balance of blackberry flavor and sweetness. If it doesn't, the drink will be overly boozy and not taste of blackberry. As far as your question about rum, I really need to make a video explaining it. What rums you use really matters ALOT. Your lightly aged rums will usually have a stronger and more harsh flavor. Aged rums will offer a more "smooth", rich, and complex experience. There is much discussion about the "black blended rum" category but common rums used are usually Jamaicans such as Coruba, Myers, Appleton Signature, and some even use goslings(not Jamaican). The first three are similar but NOT the same.Using rum blends with different aged rums from different islands is a common technique in tiki and it is done to add depth and complexity to cocktails that simply cant be achieved by using one type of rum. I used two plantation rums on purpose because I know this is a booze forward cocktail, and plantation rums tend to be sweeter than alot of other rums. So I opted to add sweetness with the rums as opposed to just adding more sugar to the cocktail. So in your case, I would actually use the plantation dark, as opposed to the Aldi. In summation, sticking to the categories is important but what is more important, is that the drink tastes good to you. If using the plantation dark doesn't work, add more demerara syrup(another 1/4oz) and make sure you are getting the right amount of dilution, and that should give you a more balanced experience.I hope this answered your question
Thank you for the detailed answer! I have plantation traditional dark and OFTD. My blackberry liqueur is very sweet and has a prominent blackberry flavour I definitely felt it come through. It didn't taste too boozy but the rums didn't really feel like they were contributing an interesting profile together. I wonder if I should use a dash of Wray and Nephew instead of the three star? The only other white rums I have are Havana 3 and Bacardi. The only sub I have for Appleton 12 is Diplomatico Reserva Exclusiva or Mantuano but I don't think they'd make a big difference...
@@StarKnightZ Im gonna have to agree with you here. Most of the rums you have here have either a neutral,unaged or an aged/rich profile, nothing in between.This is why tiki is a little bit of an intimidating genre, because you really do need to have a diverse rum selection to really get the most out of it. A dash of Wray and nephew might do the trick. But eventually I would recommend adding smith and cross and coruba to your collection if you can find it. I will make a video soon outlining basics for tiki because it's a complex topic. But having as many age expressions as possible really helps with your rum blends.But regardless, it takes months/years to build these types of collections, so make do with what you can afford and what is available.I substituted things for years lol
@@bacondrinks1011 ok! Looking forward to that video
Is coruba back?
It never actually left to my knowledge. There were rumors that it was discontinued but those were ultimately proved false, but it was alot harder to find for awhile
Have you tried Giffard? I’ve found it to be delicious
I have not, I will give it a try!