0:34 You get more oils to release from the orange peel if you literally twist it, letting the oils fall into the glass, before dropping the whole peel in.
Hey Glen! Great vid! Just something I thought I'd share; although you are correct that the recipe calls for white or "Blanc" Vermouth, what you are using is dry Vermouth, which is very different. Many modern recipes use dry Vermouth, but the original recipe used Blanc. There's a great article by David Wondrich on Punch Magazine if you want to look into it. If you ever get the chance to try them again with Blanc Vermouth (which dolin also makes) I think you'd really enjoy it! Cheers!
Hey @LeRoy Thorssen I know all about Dolin Blanc... But it isn't sold where I live, so I use what I can. The original written recipes after 1915 are also very vague on what vermouth to use, or spec other vermouth altogether.
That's folly. You're not going to beat angostura. You might some up with something specific that you like for specific cocktails, but you're not going to beat how well angostura works in as many cocktails that it does work in.
@@jttech44 True, I just think it would be neat and allow for Glen and Jules to make their own cocktails down the line. Not JUST to recreate other recipes.
Maybe a dash of grapefruit bitters on top? Aromatic and possibly, slowly, cuts through the heavy flavor profile. I’m currently experimenting with 1.5 oz each of Dolin Blanc and a super dry white rum like Brugal, Flor de Caña or even the Bacardi cuts through really well in fruit forward cocktails. I also think dry curacao works better than Cointreau here. A long stir for added dilution because the cocktail seems very viscous. A followup video would be quite enjoyable as I’ve been bitten by the El Presidente bug lately. Even thought about maybe a .25 oz Wray and Nephew Overproof White rum floater to give it a little funk and zing. Cheers!
Usually it's a dash of bitters not a drop. I'd be very curious to hear your opinion on the taste if you try those recipes using dashes of bitters considering you felt it was a missing element. The grenadine should also be adding the sweetness that the drink needs.
It is overrated IMO. You see people from the US going nuts for it. If you want a Cuban rum in Canada, Europe, or...Cuba shop around, don’t just buy Havana club
I just made this but used Curaco and doubled the amount...sweeter and....more gooder?! 1.5 Rum. .75 dry vermouth. .5 Curaco and a healthy spritz of grenadine....cherry of course. Glen...because I'm a self proclaimed foodie and history buff...and a global situation to boot....its been a natural attraction to try drink recipes. Thanks so much for the entertaining and intriguing videos.
Definitely would use the original as a base and change the vermouth and rum balance (1½ ounce of each, maybe) to get a more "rounded" favor profile. Orange bitters are a good call, too.
Don't think it would matter that much, but I do believe both of these cocktails require a stem in cherry. Was still quite informative and fun to watch :)
What era do you think had the best cocktails in your opinion? You talked about how it sort of is a pendulum of simple to complex, what do you like best?
Same name 2 different cocktails both delicious. My take on the difference of the two in regards to the vermouth is the original had some Spanish origins. I remember viewing some travel/cooking shows where the vermouth is on tap in establishments. So, the 1915, a vermouth cocktail with rum accent. The 1929 version (more Cuban influenced)is a rum cocktail with a vermouth accent. I missed which was your preference. But for me it would depend on the occasion. If it were the middle of Summer and it was 30+ Celsius in the shade, my first choice would be the 1915. Not too "boozy" and would be able to enjoy a couple-two-or three on the patio, and I won't get "stoopid-drunk." Now for the second version that would be just a one or two drink maximum. Then call it a night. But that is my take on this wonderful cocktail. Thank you so much for your presentation.
Rum drinks always confuse me because 'rum' is a spirit with so many diverse flavors depending on what was done to the cane syrup. I think I'll choose the Beef and Biscuits, coming up next!
Cuba was a happen' place before the embargo. We vacationed there a year prior to the meetings between the Americans and the Cubans were publicized. What was amazing was how the embargo and communism had combined to produce a people who are at once resourceful and completely lacking in ambition. I know I'll get flack for that. We saw how tourism drove the economy near the ports and big cities and then witnessed the poverty and privation in the interior. I hope that this rich culture can come out from both forms of oppression.
0:34 You get more oils to release from the orange peel if you literally twist it, letting the oils fall into the glass, before dropping the whole peel in.
Hey Glen! Great vid! Just something I thought I'd share; although you are correct that the recipe calls for white or "Blanc" Vermouth, what you are using is dry Vermouth, which is very different. Many modern recipes use dry Vermouth, but the original recipe used Blanc. There's a great article by David Wondrich on Punch Magazine if you want to look into it. If you ever get the chance to try them again with Blanc Vermouth (which dolin also makes) I think you'd really enjoy it! Cheers!
Hey @LeRoy Thorssen I know all about Dolin Blanc... But it isn't sold where I live, so I use what I can. The original written recipes after 1915 are also very vague on what vermouth to use, or spec other vermouth altogether.
Glen have you thought about making your own bitters? I think it would be an interesting expiriment.
That's folly. You're not going to beat angostura. You might some up with something specific that you like for specific cocktails, but you're not going to beat how well angostura works in as many cocktails that it does work in.
@@jttech44 True, I just think it would be neat and allow for Glen and Jules to make their own cocktails down the line. Not JUST to recreate other recipes.
Glen at Night is pretty entertaining.
I mean. It makes sense that they’re different cocktails.
There would have been a different president 10 years later 😂
More angostura. Thanks for a fun clip!
just to let you know your videos are appreciated. Thanks for all the hard work, & the behind the scenes was COOL!
"Havana-na-na-na... half of my heart is in Havana-na-na-na..." Sorry, I had to. :-) Love your channel and this series!
Maybe a dash of grapefruit bitters on top? Aromatic and possibly, slowly, cuts through the heavy flavor profile. I’m currently experimenting with 1.5 oz each of Dolin Blanc and a super dry white rum like Brugal, Flor de Caña or even the Bacardi cuts through really well in fruit forward cocktails. I also think dry curacao works better than Cointreau here. A long stir for added dilution because the cocktail seems very viscous. A followup video would be quite enjoyable as I’ve been bitten by the El Presidente bug lately. Even thought about maybe a .25 oz Wray and Nephew Overproof White rum floater to give it a little funk and zing. Cheers!
Usually it's a dash of bitters not a drop. I'd be very curious to hear your opinion on the taste if you try those recipes using dashes of bitters considering you felt it was a missing element. The grenadine should also be adding the sweetness that the drink needs.
As someone who lives in USA, I am jealous of your Havana Club
I can get it in the US, and it's not really that great, just "good".
It is overrated IMO. You see people from the US going nuts for it. If you want a Cuban rum in Canada, Europe, or...Cuba shop around, don’t just buy Havana club
I just made this but used Curaco and doubled the amount...sweeter and....more gooder?! 1.5 Rum. .75 dry vermouth. .5 Curaco and a healthy spritz of grenadine....cherry of course. Glen...because I'm a self proclaimed foodie and history buff...and a global situation to boot....its been a natural attraction to try drink recipes. Thanks so much for the entertaining and intriguing videos.
Definitely would use the original as a base and change the vermouth and rum balance (1½ ounce of each, maybe) to get a more "rounded" favor profile. Orange bitters are a good call, too.
Old friends are best friends 👍 original traditional version always the best👌 thanks Glen 🌸
Thanks Glen, love the Cocktails After Dark series.
Don't think it would matter that much, but I do believe both of these cocktails require a stem in cherry.
Was still quite informative and fun to watch :)
I was actually hoping you were going to go grab bitters to stir in a dash after you mentioned it, just to see how it would change the flavor profile.
a more modern version of this drink uses triple sec to bring out more of the orange. just a small amount
Cheers 👍🏻🇬🇧
What era do you think had the best cocktails in your opinion? You talked about how it sort of is a pendulum of simple to complex, what do you like best?
amazing comparism
Is Cuban rum still banned in the US? I know the previous president was working on our relations with Cuba.
You need to stir longer to get proper dilution
You’ve heard of editing, right? You know we cut out the repetitive parts?
Same name 2 different cocktails both delicious. My take on the difference of the two in regards to the vermouth is the original had some Spanish origins. I remember viewing some travel/cooking shows where the vermouth is on tap in establishments. So, the 1915, a vermouth cocktail with rum accent. The 1929 version (more Cuban influenced)is a rum cocktail with a vermouth accent.
I missed which was your preference. But for me it would depend on the occasion. If it were the middle of Summer and it was 30+ Celsius in the shade, my first choice would be the 1915. Not too "boozy" and would be able to enjoy a couple-two-or three on the patio, and I won't get "stoopid-drunk."
Now for the second version that would be just a one or two drink maximum. Then call it a night.
But that is my take on this wonderful cocktail. Thank you so much for your presentation.
You got luxardo cherries, nice! Where do you get your barware?
Rum drinks always confuse me because 'rum' is a spirit with so many diverse flavors depending on what was done to the cane syrup. I think I'll choose the Beef and Biscuits, coming up next!
Rum is all over the map flavourwise.
Yeees first like! Hi Glen you rule!!
Confirmed. This confused my girlfriend. Still dig the series!!
Second comment. Thanks for the great videos!!
Third
@@outrageousgamer315 :'( I tried.
Should've added the orange bitters and MADE IT Y-O-U-R OWN!😁😂
Some newer recipes I just looked up have orange bitters.
@@thisisjeff9845
Cool stuff, thanks Jeff!😎👍👍
Cuba was a happen' place before the embargo. We vacationed there a year prior to the meetings between the Americans and the Cubans were publicized. What was amazing was how the embargo and communism had combined to produce a people who are at once resourceful and completely lacking in ambition. I know I'll get flack for that. We saw how tourism drove the economy near the ports and big cities and then witnessed the poverty and privation in the interior. I hope that this rich culture can come out from both forms of oppression.
Time to steal the Stonehenge?
shouldn't have to think that much about a drink.