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Finally tried this Planter's Punch recipe with the "Appleton Punch" rum blend. This is now my go to Planter's Punch. I tweak the syrup and Allspice dram down a bit to fit my taste preferences, at which point it hits the bullseye!

Thanks for this. The "Smugglers Cove" recipe is my favorite also. Excellent with the "Appleton Punch Rum" recreation recipe and 1/2 oz 2:1 Demerara syrup. Have to try again with Appleton 12.

Sir, sir! Please stop! A mai tai should not have coconut.

1ml or 20 drops of almond extract? Are you SURE it’s 1ml?!? Regardless great stuff

hi Kevin. Orgeat recipe please. 😊

hi Kevin. Orgeat recipe please. 😊

yes please orgeat recipe

I’m filtering my batch of the Ghosts of Christmas now, but have ended up with a very reddish /orange caramely color. I’m assuming that this could be a result of my rich cinnamon syrup (made with cassia). It smells phenomenal and I’m sure it will taste delicious, but the color is such an important component. Oh well - perhaps I’ll have success the next time that I give it a go.

Hi, acid phosphate isn’t available in my region. Would you mind to share your recipe? You can inbox me or provide me a way that I can connect with you. Thanks in advance!

Need to check out the Negril Aerodome, cool specs

The Save the Last Dance sounds right up my alley! One of the best stirred "tiki" cocktails I had was called the Sazerac Tropique from a bar called The Eddy in Providence. Up front it hit all the notes of a traditional Sazerac, while having some more tropical elements surrounding it along with the distinct dry grassy finish you'd expect from an aged agricole. This category of cocktails is probably my all-time favorite, so I'm looking forward to trying all three of these!

I'm not able to source Amaro di Angostura anywhere in my country. Any suggestions on subbing it? I've heard just cutting Ango bitters with simple syrup would be closest, but would love to hear any other ideas.

Thanks for a great looking trio! And thanks TH-cam algorithm for showing me this channel. Subscribed, cheers!

One version of the Bywater that I found online calls for Amer Picon instead of Averna (Hannah has a replica recipe) and OFTD as the rum. I have some Amer Picon from Golden Moon but I think they’re out of business. That version is super strong and intense.

Had and enjoyed the Bywater, will be making the Negril this week as Amaro Di Angostura is Christmas in a bottle!

Great, I will try. Why is the gum arabica added? For emulsification? And what almond extract - natural or the bitter almond synthetic one? Nice shirt! You know what I find odd tho? That the first ever mention of falernum said it was "a curious concoction of rum and lemonjuice", but almost no modern recipes use lemon juice.

Excellent video, thank you! I'll cast my vote for a video on the clear orgeat, and cheers for that!

You spiked my curiosity, but at this level of complexity i am happy to pay the restaurant or bar for their effort. I guess my own tolerance for complexity is around an hour of work and 2-3 new ingredients at a time. I experimented making my own Falernum, but i am not ready for the sous-vide. Maybe the same ingredient can work with an overnight rest at room temperature? Anyway, you seem to enjoy going 100% to get the best experience there is and you should keep that attitude. Some videos are for simplified recipe and some are for expressing yourself as an art form however complex the process may be. I was a bit puzzled by your take on the Shrunken Skull for aiming at simple then adding so many extra step. But i get it, there should be a four ingredient equal part tiki cocktail as good as the Sunflower.

Now all I need to do is buy a sous vide so I can make this recipe 🤷‍♂️

I finally got the Smith and Cross I did a 50/50 blend with Apple estate Signature (total of 97 proof) (to mimic the Lowndes London Dock) I can't find the coruba rum anywhere in my area. Also found a bottle of Hampden Estate Overproof (120 proof) Cant find the Hampden 8 year. I know a few people still have the original 1934 Lowndes London Dock (not me) But not one has mentioned what proof it was. You seem to think it was over 80. But what does that mean? 86 proof? 90 proof? I can't match the Lowndes but maybe its proof via a blend like you did. I don't know if the smith and cross/A. Signature blend was a better tasting zombie than one using 80 proof Appleton 12 year. Both were good. Hampden Estate over proof + Apple estate - 50/50 is up next. That should be close the to Smith and cross/Appleton estate combo Not tried Bacaridi 8 for the peurto rican some say the sugar added is not great. So I opted for Havana Club clasico. Does the Puerto rican rum brand make that much of the difference?

Great video. For essential oils check with candy makers and they use them all the time. I need to try this!

first <3

Cant find the link for the lime essential oil, mind sharing?

When batching, do you have any recommendations for adding water for dilution after filtering? Just wondering about adapting this as a “freezer door” cocktail that can then be poured over ice while already at the proper dilution.

Happy you’re back!

Donn Beach would have used in the drink: Ronrico Red Label Puerto Rican, a Lemon Hart 151 Demerara Rum from the era, and an extremely rare Lowndes London Dock Jamaican that Remsberg had found a mere mini of.

Nice! Going to give that a try. Have you tried any other Puerto Rican rum like Hava club classico, or Ron Del Barrilto 3 star? Do you think Bacardi 8 is the closest? Also I read this: When I went to Donn the Beachcomber's in Huntington Beach a few years back, I saw them put Appleton's in my Zombie. Try it, you won't be disappointed! Hmm Appleton Signature for the Jamaican? I've tried it and its good but probably not like the 1934 rum used. Wonder why they use that and not like Hampden 8? What about Hamilton Jamaican Pot Still Black Rum instead of the Smith and Cross? It seems you were going for 100 proof in the Jamaican clone. Using Hamilton pot sill would be 100 percent pot but slightly lower proof.

Sorry, I really love the batched cocktail recipe. And I think you're doing community service here. But I also really hate the chemistry aspect. As soon as I heard about acid powders, I knew I would never do this. But I still really want to pre-batch tiki cocktails. And I've been struggling with this myself for the same reasons that you landed where you did. The citrus. Here's what I think would be really helpful. Make a video where you show which things can be pre-batched to be shelf stable and which things can't. Some of this is obvious. Some of it not so obvious. For example, I know the minute I add my citrus juice that's not going to be shelf stable. But how long will that keep if I stash it in the fridge? Or what if I froze it? I'd love to know how far in advance I could make a batch of cocktails before the quality starts to go down. And I'd love to know my options for extending that life. As long as it doesn't call for oddball ingredients. Another thing that's not so obvious, is if you have a shelf stable liqueur and the shelf stable liquor, I assume you can just combine those. I assume I can take my orange liqueur of choice and pre-batch with my Mai Tai rumblend of choice and bottle that as a Mai Tai mix and stash it on my shelf indefinitely. But I don't know if I'm entirely correct there, it's an assumption. And what about orgeat? I store mine in the fridge, and I'm pretty sure you're supposed to. But what about if you add it to the spirit and liqueur mixture? There's a lot of alcohol in there, but I'm not sure if that would have a preservative effect or not or if the perishable parts of the orgeat would tend to go off over time anyway. With that out the way, I can make a 90% Mai Tai pre-batch and then just get a whole bunch of lime juice. And then I'm good because all I got to do is measure my time mix to lime juice with crushed ice and I'm good. But all the better if I know how far ahead I can do that last step... An hour? 8 hours? A day? Or should I wait until serving to combine the citrus and the rest. These questions dominated my summer and I'm not sure I added it up with any clear firm answers. Would make a great video topic

I've bad this in my Mai Tai "recipe folder" for a while now. It is a good one.

🤮🤮🤮clear lime clone?

Hmm like this idea. Must try it.

Oooo, I like the idea of the "Clear Lime Clone"! I've been making "Pseudo Citrus" recently and really like it, but this looks like a lot of fun to try. And with the crappy limes I've been getting recently, using the essential oils might be a better overall solution. Thanks so much!

As a big proponent of Super Juice and a recent convert of Tasch's method, it's really cool to see you ideate on that with tips I'm just learning from Darcy O'Neil. I've been clarifying my lime super juice for years with Pectinex and wine fining agents, but I've been recently thinking of experimenting with Potassium Citrate to lower the pH a bit. Now I want to do a side-by-side comparison between clarified lime super juice and your clear lime clone to compare! Would you mind if I ask what kind of lime oil you're using? I know there are several out there from Tahitian to Persian to Key and I imagine it could make some measure of difference. Fantastic work! Really enjoying seeing you putting into practice a lot of new techniques as I'm working on doing the same. Cheers!

Ancient Mariner is a great cocktail (and it's variation "The Drunken Helmsman")!

thank you! background music is kinda loud this time around though

Thanks

Welcome back!

Thanks for this, the only 1 ive tried is homemade, and the only 1 i can buy is bitter truth. So I think I stay with homemade for now

Why wouldn't Hamilton use their own pot stilled rum as the base??

Thanks for the details. I could only recently find Hamilton Pimento and for years had to make the liqueur and a few years back found a local liqueur the is similar made for Christmas, though both have a vanilla note. Now the Hamilton does taste different but not 180 degree so glad I picked up and made my own.

Was really interested in this, but have ducked out early because the background music is too distracting. Sorry.

waiting for the recipe since Ontario doesnt have any Allspice Dram to buy and my homemade is almost used up.

Those are some interesting drams for sure :)

Looks like you have a small typo in the Ancient Mariner recipe: 1/20z (15ml) White Grapefruit Juice

You're right about the St. Elizabeth being spice forward. I just did a quick comparison between Ed's and Lizzie's drams (don't have any bitter truth). I'd sip the Hamilton and mix with Liz. And, the Ancient Mariner is a top 10 tiki drink for me. Always served at Thanksgiving. Can't wait for your homemade dram episode.

Almost didn't make it to the end before asking about your own recipe! I can't get allspice dram here in NC either (don't get me started on the abysmal selection of liquors in ABC stores) What about an allspice tincture/extract in rum where you can dial in sweetness yourself?

agreed 100%

The only thing I've used Hamilton Pimento Dram for is a Zombie King.

Thanks for doing this comparison. I've always wondered about Hamilton's Pimento Dram and how it would compare to one's I've been able to get or make myself. I also may just get a bunch of pimento and drop it in my bottle of Bitter Truth to see if that will boost it up a bit to see if I can get it closer to the St Elizabeth. Will be looking forward to the recipe for your version too.