How to put COLD BUTTER in a cocktail
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- เผยแพร่เมื่อ 27 ก.ค. 2024
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In the most basic explanation, Dave Arnold's Cold Buttered Rum is a hot buttered rum served cold. But when incorporating a fat to a cold drink the results are consistent. The fat hardens and you have a clumpy mess of butter in your glass. The traditional Pear Diver has always had this issue, even when the best possible version is made.
When Dave Arnold released Liquid Intelligence in 2014 it introduced to the masses a host of techniques that would change how people made cocktails. Acid adjusting, clarification, fat washing and adding salt to your cocktails are some of the prominent ones but the humble "Cold Buttered Rum" was not also was an interesting update to the hot version, but proved how you could make a modern-day Gardenia Mix to solve the problem of the Pearl Diver.
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Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
00:15 Zbiotics!
01:28 Butter Syrup
03:07 How to Make Butter Syrup
05:12 Making the Cold Buttered Rum
06:03 Cold Buttered Rum Recipe Card
06:14 Drinking the Cold Buttered Rum
📖 Recipe(s) 📖
Cold Buttered Rum
½ oz lime juice (15 ml)
Fat 1 oz of butter syrup (30 ml)
2 oz spiced rum (60 ml)
Butter Syrup
200 grams water
10 allspice berries, crushed
3 grams 210s*
150 grams melted butter
200 grams sugar
You can replace 210s with a mixture of Gum Arabic and Xanthan gum in a 9:1 ratio
#Cocktails #Rum #Butter
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Go to sponsr.is/zbiotics_makeanddrinkb or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code MAKEANDDRINK at checkout
Our boi got a sponsor woooooooooooo. Happy for you!
Congratulations on the sponsorship!!!!! The cocktail looks fantastic. Love the glasses too.
The 210s gardenia mix must in fact be a no-brainer because I also made it after reading the butter syrup recipe in the book, haha. Fixes all the annoying problems with various pearl diver cocktails. I want the spec from Paradise Lost, it's my favorite.
PSA: Allspice berries are hard to find, but 10 allspice berries is about 3/4 teaspoon of ground allspice.
Interesting recipe, cocktail🤔...Love it🙂
Interesting cocktail ! I need more cocktails !
Very cool!
I've been trying to figure out how to make a cocktail I once ordered with a "buttered corn syrup". I think this is the trick to do it - sub corn for the allspice
The combination of butter and an emulsifier made me think of those squeeze-bottled frying-oil concoctions supposed to bring butter flavour to your pan-fried stuff. I'd never use those in actual cooking but do you have an opinion on how those might do for, well, buttering up one's cocktail? Cheers (just used the imperial scale on my jigger for a Mexican Firing Squad) 🥂
Boost that algo! I love this cocktail. I like your addition of OFTD. Definitely going to try that next time. Not sure if you mention in the video but you use non salted butter in the recipe. I then add a few drops of salt sol. at the end.
Love the content, please keep it up!
SHOOTOUT FALSE IDOL!
Thanks for sharing, interesting recipe! I'm not you mentioned it in the video and I don't see it in the description, but you are using unsalted butter, right?
Ain’t nobody got time for unsalted butter 🧈
@@makeanddrink Let's INDULGE! haha, thanks!
What’s the difference between Gomme Arabic and Xantham Gomme?
They're derived from different sources and while there's some overlap in what they do, they can't be used interchangeably. Xanthan is easy to mess up and it turns into a gluey mess.
I don't mess with recipes that call for one, the other or a combination. Too many variables and too much testing would need to be done if trying to replace one.
Wait up, as a European I have to ask what you mean by "European style butter" exactly? How does the butter, over yonder, differ?
We have different butter laws! Your butter has more fat. Most US grocery stores sell some type of “European style” butter, mainly the Plugra brand.
But we have plenty of good butter brands as well, it’s just the most basic ones you’ll find here will be different than the basic European ones.
@@makeanddrink interesting! So your butters, in general, would be somewhat softer and creamier then. It does become an important note since we are talking "blends" in various ways when making cocktails. :) We do have loads of margarine sold here, so one needs to also make sure not to just "grab and go". I am sure that difference in fat content must have a direct impact then on the experience. Time to experiment!
You had me at OFTD. That's God's rum.