Upgrading a Don the Beachcomber secret recipe
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- เผยแพร่เมื่อ 27 ก.ค. 2024
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The Pearl Diver is an iconic Don the Beachcomber recipe with one fatal flaw. The inclusion of butter in Don's Gardenia Mix makes this drink special and creates the drink's unique texture, but that texture is hard to work with, and drinking cold butter is not always pleasant. The only real way to avoid large chunks of butter in your ice-cold drink is to fine-strain it. But if you fine strain it you'll be removing most of if not all of the butter and it's not perfect either, it can still leave behind clumps of butter.
Instead, we'll make Don's Gardenia Mix 2.0
To combat the cold butter problem, we'll take a trick out of Dave Arnold's "Liquid Intelligence" by using a natural stabilizer from the Modernist Pantry called 201s. It will provide long-term stability to your Gardenia Mix making it silky smooth, even if you freeze it.
You can buy 210s from the modernist pantry, or you can also mix together 90% gum arabic and 10% xanthan gum to come up with your own stabilizer that will work in this as well.
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Recipes at the bottom of this description
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Episode Chapters
00:00 Introduction and History
03:01 The Secret Ingredient from Uncle Dave
04:17 Dan's Gardenia Mix Recipe
04:51 Dan's Gardenia Mix Recipe 2.0
08:07 Pearl Diver Recipes
09:43 Making the Drink
11:21 Pearl Diver's Punch Recipe Card
11:32 Drinking the Drink
📝 Recipe(s) 📝
Gardenia Mix 2.0
2 oz butter
2 oz honey
2 tsp cinnamon simple syrup
1 tsp vanilla syrup
1 tsp pimento dram
1 gram of 210s or ⅛ tsp
Pearl Diver’s Punch from 1937
1 tsp falernum
¾ oz fresh lime juice
1 oz orange juice
½ oz gold Jamaican rum
¾ oz aged demerara rum
1 ½ oz Gold Puerto Rican Rum
¾ oz Don’s Gardenia Mix
#MakeAndDrink #Cocktails #tiki
If you make too much gardenia mix and need to use it up, it's incredible on pancakes!
Really well done step-by-step spec. Outstanding Derek. Thanks for placing a spotlight on an iconic tiki drink from the glory days.
every video even better. when will the youtube algorithm work please...??? you deserve a lot more than that for such a great job.
You can make gardenia mix without the emulsion powder. Make the gardenia mix like you did in the video and then dry flash blend for 20 seconds before adding ice. Once the melted gardenia mix is incorporated, flash blend with pebble ice for another 20 seconds and your drink will come out perfect. The gardenia mix will solidify in the fridge when you store it, to get around this I store in a glass container and microwave to make it pourable when I’m ready for a second one. The butter fat cap will keep the syrups and honey good for several weeks before mold appears.
Definitely interesting to see someone else do a recipe. I just debuted a riff on the Pearl Diver and I went to the Liquid Intelligence bible for the same answer with Cold-buttered rum.
My Gardenia Mix was a little different. I tried his method of essential steeping my intended flavors in my total water content (A split vanilla bean, cinnamon sticks, and allspice berries) then use that hot water to dissolve the 210s, and blended in the melted butter, and then the sugar. I did actually add back the vanilla bean pods I scraped away in the beginning to give the syrup a nice softer vanilla note. After a day in the fridge it gets pretty to smelling like Cinnabon.
Great to see this drink making a comeback.
Love the creativity and details in these videos! Keep the great content going, the viewers will come!
Looks like a bullet blender (which is small volume) would be a great tool for making the gardenia mix.
... very interesting drink. Looking forward to making this, this weekend.
Very clever! I love the idea of using an anti-clumping agent to make the Gardenia Mix a little easier to work with. Great video!
This channel is filling a @CocktailChemistry shaped hole in my heart, great job.
This is the video I’ve been waiting for. Thank you for making it!!!
Thought I was up on all the good cocktail youtubers until now, love your videos, super high quality, great to learn more about tiki, also love the fluffy banana video
Loving all your videos! I’m addicted and can’t get enough! Causing me to look thru my modern tiki and smugglers cove books!
Butter in a cocktail sounds so weird but it tastes so good in a Pearl Diver
I live 30 minutes Dubar, WV and never knew there was a glass company there
Excellent job Derek ! Love your presentation and education on the pearl Diver. Iv made this drink a few times, it’s good but like you said I can’t stand the clumps of butter. We definitely give this a try. Keep more coming 😀
Great vid
This is beautiful! This use of 210S makes a classic even better. Extremely well made video from beginning to end. Found out about your channel on the tiki reddit, glad to have found you, look forward to seeing more from you.
Oh no Tiki Reddit!!! I’m sure everyone says only nice things! Thanks for your kind words.
3:55 if you're worried about calories in cocktail maybe you should drink to tap water :)
Your videos as usual are top notch! 2:
My wife adored Latitude 29's Pearl Diver. While I won't be doing this every day (I hate making mixes that'll go bad before I consume them all), I definitely will start making Pearl Divers for specific occasions. She'll probably thank you even more than I for this video. 😂
That's awesome! I'd assume the Pearl Diver at Latitude 29 is better than the original, and I can confirm that in a sealed jar in the freezer, the mix will keep.
As for Latitude 29, I just so happen to have something coming up in the next week or so with a cocktail from there.
Hey @AlfonsoVallarta, I have the same problem with my mixes! I'm working on a research project at MIT related to it actually, and am trying to gather insights from people that also have this issue. Could I get your thoughts about it sometime?
@@Super_Fluid sure. What sort of insight are you after?
I mean the good thing about gardenia mix is, that you can also put it on pancakes, waffles or whatever
Liquid intelligence is such an amazing book, Dave is a gangster. Been watching your channel for quite a while and I really like it. Great mix of history and cocktail makin'. Ps I like the light up peg board on the back bar ;)
Thank you! 90s kids will know its a Lite-Brite
@@makeanddrink what's funny is, I was trying to rack my brain for that name haha. I had a Lite Brite when I was a kid too
I this version sounds good. I dont like the clumps of butter so i tend not to make it very much but i do have some gum arabic and xanthan layin around from making Kevin Kos super syrup so ill give it a try.
I've been making Pearl Diver Punch for a few years now, it's a favorite of mine as it has such an exotic taste and unusual mouth feel. I will definitely be trying the Gardenia Mix 2.0. Normally I have my gardenia mix in fridge and need to take it hour at least an hour ahead of time so it can soften up a bit before making the cocktail - not ideal. This idea seems great and I already have the xanthan gum & gum arabic. Cheers.
Did you give the 2.0 version a go, how did you find it?
Just tried the Pearl Diver at a tiki bar in Austin, and it was delicious... Going to follow your recipe for making my own once I'm home
at Tiki Tatsu-Ya or someplace else? I'm in Austin so curious.
@@javakidnyc1 yes, great tiki bar. Do you live there?
@@JasonBunting yep - I'm on the outer ring of town so it's a bit of a drive but the only real destination I know in Austin.
@@javakidnyc1 yeah, it's a great bar. It was first time visiting, and i made the mistake of thinking Zanzibar was a tiki bar, but it was pretty much terrible - it had a nice enough space, but the drinks were unimpressive.
What’s the background song? It sounds almost like Someday Soon by Wilco.
What garnish leaf did you use? And where can I get that straw?
It's either a banana leaf or bamboo leaf. There's links to those straws in the episode description (tiki straws)
When using the gum arabic and xanthan gum mix, is it still the same amount when replacing the 210s?
Yes. Just need to “make your own 210S” first and the use the same amount you would as the real 210S
I can’t have a Pearl without an ice ball. I’ve been spoiled by being a Latitude regular.
What is that tiny graduated cylinder that the 210s was weighed in?
What are some other examples of Gold Jamaican Rum?
This is a question that needs its own 30-minute episode. The Hamilton Gold Jamaican differs completely from Appleton Signature, Rum Bar Gold, etc. This might be something you're well aware of, but the term "gold" is relatively meaningless. It's marketing and means the color is gold. Doesn't mean it's been aged or it's a certain quality. Sometimes the gold color is from wood barrels sometimes it's from caramel coloring. Monymusk is one I just picked up but haven't tried yet, and while it's not labeled as gold I'd always suggest Appleton Signature as a great affordable Jamaican rum for cocktails.
Followed the recipe but the butter solidified anyway when it hit the cold. 🤷🏻♂️
I’ve had it happen to me once and can’t exactly remember the fix. You could try adding in more 210s but hydrating it will water and not the allspice dram. Blending it again and seeing if that works.
One issue I had when testing was if the batch wasn’t large enough I wasn’t able to incorporate everything as well
Yikes a glass of butter and ingredients I wouldn't use for anything else. I'd be willing to give it a try and it might taste great but I don't see myself making one.
Can you adapt the gardenia mix recipe with soy lecithin?
Honestly don’t know. Modernist Pantry has some videos that explain all of the different gums and emulsifiers, but not sure when put in butter how it will work.
@@makeanddrink I saw that as well. I guess all emulsifiers aren't made equal. Will have to give 210S a try!
Hey Derek! Would you share some of the retailers you buy your booze from?
For sure!
Best pricing and local to me is Total Wine. Even though they're a mega company, prices are too good to pass up. They sell Appleton 12 for 40% under everyone else.
The rest of these are CA only but they do ship to anywhere in CA
Bitters and Bottles: South SF. The best-curated selection and crazy good finds for a shop that is pretty small.
K&L: In SF and Southern CA as well
Mission Wine: Southern CA
Hi-Time: Costa Mesa. I've never bought here but people love it.
I don't mind paying $15-20 shipping if I'm buying 5-6 bottles that I can't find anywhere else. It's worth it in that case. Nowadays most places aren't stocked consistently, but if they carry Hamilton rums that's usually a good place.
@@makeanddrink Great info, thank you!! I am ten minutes from Hi Times, it really is a local treasure, lol. We frequently support their business, but I was curious as to what larger retailers were a go-to. Thanks so much!
Salted or Unsalted Butter?
Dealers choice. I always use salted butter in pretty much everything, just depends on your preference but I think salt helps most drinks in general.
so anybody got a clue what I have to google for that 210s stuff in europe?
I’d suggest making your own with a 9 to 1 ratio by weight of Gum Arabic to Xanthan. From what I know you’ll have the same exact thing.
@@makeanddrink would you just mix it in or do you have to soak it over night or something ?
I believe it needs to be blended in to work properly.
An interesting episode but this drink only confirms my view of tiki drinks as overly sweet drinks that do its best to hide a deadly dose of alcohol.
There is less than an oz of sweetener it's a balanced drink that plays up the flavors of the rum