What I perceive to be a new studio/bar space + a DRAMMATIC increase in production value (beautiful lighting, great camera work and seamless editing) + an innovative, fun subject/concept for the video = Awesomeness. This channel is full of hidden gems but this video takes the cake for the best I've seen thus far. I hope that you guys don't abandon making videos about cocktails (and your amazing syrups, shrubs and tonics) before the TH-cam craft cocktail community discovers some of the greatness you guys have been cooking up!
Thank you! We love making content that resonates with our community and are always happy to hear that our audience is able to connect with us! We appreciate your kind words! Hope you're having a great week! Cheers!
Definitely whipping up a batch of Donn's mix tonight. Zombies are great but I don't always have grapefruit on hand and don't want to run to the grocery store every time I want one. This seems like a great alternative!
It's on our development list :) The issue is that it requires a lot of ingredients and sourcing the highest quality ones from the right suppliers takes a while. There is one ingredient in particular that is troublesome...
@@liberandcohmmm is it the lime flavour if I had to guess? I’ve heard about using food safe citrus essential oils in a spritzer as an alternative to doing a twist of peel. I’ve always wondered how that citrus flavour compares to the flavour you get out of something like this, steeping the lime peels.
Awesome video, and I love the concept. But I’m having some trouble. Several hours passed and I only have a few drops through the coffee filter. Way slower than milk punch, for example. Then I tried going through a cheesecloth and then coffee filter. Now it’s getting through but not at all clear or golden… any tips?? Edit: typo
@@michaelcabboud Nice, ok we thought it was that one you were referring to. Thing is, we didn't do anything unique! We just let it strain overnight, and that was the result we got. We used #4 cone coffee filters that we had on hand at our office. We're a bit perplexed as to what the issue could be.
Good point- that was our approach for the Fassionola and the don's mix! For the falernum, however, we think a slightly larger batch makes sense since it's a more time intensive process. Cheers!
What I perceive to be a new studio/bar space + a DRAMMATIC increase in production value (beautiful lighting, great camera work and seamless editing) + an innovative, fun subject/concept for the video = Awesomeness. This channel is full of hidden gems but this video takes the cake for the best I've seen thus far. I hope that you guys don't abandon making videos about cocktails (and your amazing syrups, shrubs and tonics) before the TH-cam craft cocktail community discovers some of the greatness you guys have been cooking up!
Thank you! We love making content that resonates with our community and are always happy to hear that our audience is able to connect with us! We appreciate your kind words! Hope you're having a great week! Cheers!
Definitely whipping up a batch of Donn's mix tonight. Zombies are great but I don't always have grapefruit on hand and don't want to run to the grocery store every time I want one. This seems like a great alternative!
Thanks for giving it a shot! Let us now what you think or if you have any questions! We're eager to know how it goes, cheers!
@@liberandcoa very punchy and sweet mix with a lot of cinnamon kick, makes a great Donga punch!
Outstanding video! Thank you for these hacks and recipes.
Glad you appreciated them! Let us know what you made! Cheers~
Thanks for the recipes, although I will admit that if you guys start making your own Falernum, I'll definitely be buying it rather than making my own.
It's on our development list :) The issue is that it requires a lot of ingredients and sourcing the highest quality ones from the right suppliers takes a while. There is one ingredient in particular that is troublesome...
@@liberandcohmmm is it the lime flavour if I had to guess? I’ve heard about using food safe citrus essential oils in a spritzer as an alternative to doing a twist of peel. I’ve always wondered how that citrus flavour compares to the flavour you get out of something like this, steeping the lime peels.
Loved this video and I have most of your syrups! Cheers from Canada 🇨🇦 😋👍
Cheers! Thank you for supporting us! Appreciate you!
Awesome Thanks for sharing.
Thanks for watching!
Excellent video.
Thank you! We're glad you liked it!
this is great!
Glad you liked it! Cheers!
Awesome video, and I love the concept. But I’m having some trouble. Several hours passed and I only have a few drops through the coffee filter. Way slower than milk punch, for example.
Then I tried going through a cheesecloth and then coffee filter. Now it’s getting through but not at all clear or golden… any tips??
Edit: typo
Sorry for the delay, let me check with Adam on that, I can't remember his strategy. Will be back in touch next week.
@@liberandco thanks! I will add that after a week in coffee filter (in fridge) it’s finally 80% filtered… :)
Hey@@michaelcabboud which recipe are you referring to here? The falernum or the Donn's Mix?
@@liberandco falernum! The stuff that eventually got through tastes great, though I’ll probably dilute less next time :)
@@michaelcabboud Nice, ok we thought it was that one you were referring to. Thing is, we didn't do anything unique! We just let it strain overnight, and that was the result we got. We used #4 cone coffee filters that we had on hand at our office. We're a bit perplexed as to what the issue could be.
If you could make ratios instead of the big batch, it would make it easier to make one or two cocktails
Good point- that was our approach for the Fassionola and the don's mix! For the falernum, however, we think a slightly larger batch makes sense since it's a more time intensive process. Cheers!
"Add 1 teaspoon of cinnamon" adds 1 tablespoon.