I have now tried all three. The coquito and Pete's word were very good. I didn't love the fancy York. Love how smooth the cognac is after cacao washing, but I think the fernet overpowers it a bit, even at a quarter oz. Still really enjoyed making all three. Thanks for the ideas!
The Pete's Word is really interesting. Not sure if I like how scotch and maraschino go together or not but it's definitely something I haven't had before.
It's a simple trick so when you open the jar after the fat has solidify, You have access directly to the liquid instead of having to poke a whole in the solid fat.
@@TrufflesOnTheRocks I've done it all the ways, try it on it's side next time, it's even better than upside down IMO. You don't have the liquid right to the top, I spilled shit all over doing that, lol Hey make a coconut fat washed gin Bennett. Very good drink.
@@TrufflesOnTheRocks Tried it last week... very nice! I also tried another version with Montenegro instead of Averna... a bit less bitterness but still quite good.
Perfect timing! I would love a few indoor projects when it gets too cold outside and try my hand at some fat wasing and DIY Chartruese. Any recommendations on Cognac to use? I just ran out and will be looking for something a little more under the radar than Pierre Ferrand brand.
I think an underrated house is Lheraud. Then a better known brand but maybe not as mainstream as Pierre Ferrand is Hines. They make some good stuff too
HI! New to your channel.... beeing a big fan of the Last Word, and beeing a big fan of Talisker specifically but other smoky Whiskys as well, I will go for the Pete's Word ... sounds great. Fortunately Chartreuse is not an "supply issue" for me... seems we have better chances to grab it over here in Germany. Maybe something I should be grateful for on Thanksgiving?!? 😁🦃
I was afraid Laphroaig would be a lot in this so I tried 1/2oz of famous grouse and a 1/4 of Laphroaig. It works. Curious to play a little more with the ratio.
Hello, thanks for the video ! Could you share the exact brand or where you bought your glass yarai cobbler shaker ? I tried a lot of different websites but I can't find one with a frosted top like yours. Every one I find have a shiny stainless steel top. Thank you !
Definitely agreed on the green chartreuse recipe, I’ve made it three times and just drink it on the rocks with no mixers, it’s spectacular. That said, I’ve not had as much luck with your yellow chartreuse recipe, could you revisit that one at some point?
I'm stoked to hear this about the Green Chartreuse. Thanks a lot. I think the yellow had some work to be done in terms of flavor balance and I haven't nailed it yet but I'm confident I will soon and will share it in 2025 that's for sure.
@@zacharymanier4358 That's what I was thinking. I asked Steve the Bartender about substituting Menta for Fernet in one of his cocktails and he said no, but if he did, he would increase the volume of the Menta compared to the Fernet.
I like the cocky and cacao cocktail nice if u oready have averna or fernet better nice cognac chocolate sirup cacao and only one to other one make flag for Christmas pear ok fashioned goat father shot style 4 shot flag mix all and sweets 🎉
I have now tried all three. The coquito and Pete's word were very good. I didn't love the fancy York. Love how smooth the cognac is after cacao washing, but I think the fernet overpowers it a bit, even at a quarter oz.
Still really enjoyed making all three. Thanks for the ideas!
The Pete's Word is really interesting. Not sure if I like how scotch and maraschino go together or not but it's definitely something I haven't had before.
The Fancy York is great! Dark and rich with the mint on the finish. Really fun!
The Coquito is delicious! Definitely something to pre batch and serve instead of eggnog when we have our party.
Wow Pete’s Word is definitely something. Don’t know if I prefer the Last Word, but it is definitely a good riff! Merci
Probably not better than the original but a thing of it's own and definitely a great choice when you feel for those flavors. Cheers!
Will try your Fancy York.
When fat washing, I've learned to leave the jar on it's side to separate and freeze, not upside down.
It's a simple trick so when you open the jar after the fat has solidify, You have access directly to the liquid instead of having to poke a whole in the solid fat.
@@TrufflesOnTheRocks I've done it all the ways, try it on it's side next time, it's even better than upside down IMO. You don't have the liquid right to the top, I spilled shit all over doing that, lol
Hey make a coconut fat washed gin Bennett. Very good drink.
@@TrufflesOnTheRocks Having trouble getting the same translucency on my cognac after the cacao wash. Any tips?
Hey, can you batch make the fancy York ahead of time?
For fun, swapped fernet for Orange Curaçao...Royal Terry's Chocolate Orange? Also delicious!
That Fort York sound super interesting
I'd be curious to try your Fancy York with Branca Menta instead of Fernet Branca. Bon vidéo comme toujours!
I was thinking the same thing!
I'm sure It would work for a slightly sweeter and mintier cocktail
I will definitely try the Fancy York!
Please report back ;)
@@TrufflesOnTheRocks Tried it last week... very nice! I also tried another version with Montenegro instead of Averna... a bit less bitterness but still quite good.
@@johninmontrealjt437 awesome! Really glad you liked it. I might try with Montenegro then 😉
Nice video man! Always happy to see green chartreuse drinks 😋
Thank you! You are at the right place for that then, I think I use Chartreuse more often than all other liqueurs all together LOL
Perfect timing! I would love a few indoor projects when it gets too cold outside and try my hand at some fat wasing and DIY Chartruese. Any recommendations on Cognac to use? I just ran out and will be looking for something a little more under the radar than Pierre Ferrand brand.
I think an underrated house is Lheraud. Then a better known brand but maybe not as mainstream as Pierre Ferrand is Hines. They make some good stuff too
HI! New to your channel.... beeing a big fan of the Last Word, and beeing a big fan of Talisker specifically but other smoky Whiskys as well, I will go for the Pete's Word ... sounds great. Fortunately Chartreuse is not an "supply issue" for me... seems we have better chances to grab it over here in Germany. Maybe something I should be grateful for on Thanksgiving?!? 😁🦃
I think many US friends would tell you to be grateful for that indeed HAHA!
Daaamn these look good. Can’t wait to try!
Thank you! Cheers!
How long does the first drink stay Good?
Thanks for another unique cocktail list! I’ll try Pete’s Word with Laphroaig 10 and report back 🥂
I was afraid Laphroaig would be a lot in this so I tried 1/2oz of famous grouse and a 1/4 of Laphroaig. It works. Curious to play a little more with the ratio.
@ I haven’t tried famous but I do have monkey shoulder to cut it if it’s a bit smoky. Glad to hear it works!
Hello, thanks for the video ! Could you share the exact brand or where you bought your glass yarai cobbler shaker ? I tried a lot of different websites but I can't find one with a frosted top like yours. Every one I find have a shiny stainless steel top. Thank you !
This one was Yarai Glass Shaker from Cocktail Kingdom but I received it like 8 years ago. I hope you will get lucky
@@TrufflesOnTheRocks Thanks a lot for your answer, it seems they don't sell it anymore but I will keep searching =)
Doesn’t the Coquito separates in the fridge? Never had success at keeping crème de coconut in the fridge without separation
It does. You have to give it a good shake.
The Coquito looks amazing! However we can’t get Puerto Rican rum in the UK - any suggestions on replacement?! Thanks matey!
Don Q would be one and worst case, Bacardi 8
Definitely agreed on the green chartreuse recipe, I’ve made it three times and just drink it on the rocks with no mixers, it’s spectacular.
That said, I’ve not had as much luck with your yellow chartreuse recipe, could you revisit that one at some point?
I'm stoked to hear this about the Green Chartreuse. Thanks a lot. I think the yellow had some work to be done in terms of flavor balance and I haven't nailed it yet but I'm confident I will soon and will share it in 2025 that's for sure.
@@TrufflesOnTheRocks looking forward to it!
Thank you for your amazing videos. Just one question - that condensed milk in Coquito - is it sweetened or not? Thank you.
Hi there! It is sweet condensed milk indeed. Cheers
@TrufflesOnTheRocks thank you! :-)
I love the coupe glass. Where is it from?
The Pete's Word coupe is from Lehmann. The Fancy York one is from a thrift shop
Would you think Branca Menta would up the mintiness of your cocktail?
I was going to ask this also…you used regular or menta? I feel menta would be better here…thoughts?
@@zacharymanier4358 That's what I was thinking. I asked Steve the Bartender about substituting Menta for Fernet in one of his cocktails and he said no, but if he did, he would increase the volume of the Menta compared to the Fernet.
I think it's worth a try. This will make a sweeter drink though but I think it could work
I will spend a lovely winter with you by my side 😂👌✌
I like the cocky and cacao cocktail nice if u oready have averna or fernet better nice cognac chocolate sirup cacao and only one to other one make flag for Christmas pear ok fashioned goat father shot style 4 shot flag mix all and sweets 🎉
Wasn't expecting to see a coquito recipe in here.
I hope it didn't disappoint
Where is his accent from?
Québec Represent!
Third comment!