Brown Butter Syrup should be 100 grams of each sugar. Misspoke in video (still used 100 though) and the recipe in description is correct. This is a very very close copy of the Dave Arnold recipe but with brown butter, a split of brown/white sugar and cinnamon instead of allspice.
He’s the GOAT of Tikki drinks. No other channel is so dedicated to Tikki and so precise with Tikki. All his recipes work well and are well thought through. The only Hurricane cocktail Recipe that I love comes from this channel.
@@miksologia im just getting into at home tiki. Other than my time in Okinawa spent at Sam’s Anchor in and three tiki bars here in the states I’m pretty green. I’ve seen a couple breezeway’s and I like them also. I’m currently working on my own in home tiki bar, any other suggestions?
This is EXACTLY why we come here. We've all had all the classic drinks, occasionally a bit too much, but this is a great idea and pushes the envelope. Great work, and much appreciated. (Now I'm off to make some syrup.) Mahalo!
Derek. Your growing followership is absolutely so well deserved. The quality of your content is so well researched, filmed and produced. The drinks recipes are always great. Think you have big things ahead and a pay off for your continued hard work!
@@makeanddrink you’re welcome! Last night I worked through 3 of your cocktail recipes with family (just single pours of each) to sample Lapu Lapu, revised jungle bird, puka punch - all went down very well!!
I usually make those 3 things separately, mix them in my stomach, and what I end up with is a wonderful nap. This recipe hits a lot of notes for me. 10/10 gonna fire this one up this weekend!
You're the man as always Derek, thank you. Made a few personal changes to your cocktail after making your original version. Trying to get as much butter taste as possible and it's still perfectly balanced 😎 also have the remainder of the syrup frozen in 0.5oz cubes so curious how well they'll turn out after defrosting. Cheers Derek 1 oz lemon juice 1oz brown butter syrup 1/2oz allspice dram (St Elizabeth) 1/2 oz Dr Bird (was out of Smith & Cross so had to improvise) 1.5 oz Hamilton 86 2 dashs bitters 5 drops saline
Finally got banana de bresil and made an ultimate Mai tai with it subbing out the orange. Incredible. I’ve been seeing a lot of rum and Benedictine cocktails at bars lately. Let’s see some of those on your channel! Reddit has got some interesting suggestions that look great.
Wow this ticks a lot of boxes for me. Just made a batch of 210s gardenia (not brown butter this time) and will have to try it in this. I dig your glassware talks. I have a set (7?) of the OG Dunbar glasses in cobalt blue. They are gorgeous, some of my favorite glassware.
Holy shit man. Demerara rum, Banana, Brown Butter, and some Dave Arnold wizardy? It's like you hand picked all the things that would make me salivate. Incredible couple of videos recently--loved the banana liqueur exploration vid, and this is a banger that I can't wait to make! Killer work, man!
❤ so I just made this. 3 questions: 1. Did you store in fridge or room temp? 2. Rough temp on butter when you added it? Mine was pretty hot due to lack of patience but seemed to work. 3. Did you use unsalted or salted butter? Thanks!
So, at this point, we're just doing as you tell us. 😂 Which means, now there is a brown butter gardenia mix next to our butter and gardenia 2.0 syrup. And we love it. That's just some Garret Richard Level sh**. BTW he is a super nice guy...we met him at the Tales of the Cocktail festival in Nola. 🎉
I’ve also seen online you can use a 9:1 gum Arabic to xanthan gum ratio. 4.5 tbsp gum Arabic. 0.5 xanthan gum. Have both of those from previous videos of yours. Love your channel!!!
What you say in the video for the brown butter syrup and what you have in the description are different is it 100g or 150 g of each sugar, also the 200g of water isnt in the description.
What the hell is tootennish? I don’t even know if I’m spelling it right because I can’t quite tell what you’re saying. You keep using that word like everybody already knows what it is.
You can always check a videos description if something doesn’t make sense (probably the same most TH-cam videos). It’s quite literally spelled out. It’s an ingredients used here several times in the past, but I realize not everyone will be familiar which is why it is in the episode description. Check the recipe.
Brown Butter Syrup should be 100 grams of each sugar. Misspoke in video (still used 100 though) and the recipe in description is correct.
This is a very very close copy of the Dave Arnold recipe but with brown butter, a split of brown/white sugar and cinnamon instead of allspice.
He’s the GOAT of Tikki drinks. No other channel is so dedicated to Tikki and so precise with Tikki. All his recipes work well and are well thought through. The only Hurricane cocktail Recipe that I love comes from this channel.
Wow! Thanks so much, it's greatly appreciated.
Well said. I love his play with thoughtful direction
Except he spells Tiki properly.
Have you seen Spike's Breezeway Cocktail Hour?
@@miksologia im just getting into at home tiki. Other than my time in Okinawa spent at Sam’s Anchor in and three tiki bars here in the states I’m pretty green. I’ve seen a couple breezeway’s and I like them also. I’m currently working on my own in home tiki bar, any other suggestions?
Quickly became my favorite channel on the tiki-tube
🙏
This is EXACTLY why we come here. We've all had all the classic drinks, occasionally a bit too much, but this is a great idea and pushes the envelope.
Great work, and much appreciated. (Now I'm off to make some syrup.) Mahalo!
That looks so freaking good!
Derek. Your growing followership is absolutely so well deserved. The quality of your content is so well researched, filmed and produced. The drinks recipes are always great.
Think you have big things ahead and a pay off for your continued hard work!
Thanks so much!
@@makeanddrink you’re welcome! Last night I worked through 3 of your cocktail recipes with family (just single pours of each) to sample
Lapu Lapu, revised jungle bird, puka punch - all went down very well!!
Tried the syrup in a MainTai, love it! 😃👊🏼
Wow. Just made this and it was absolutely delicious! Am going to try it with lime instead of lemon next, but wow, thank you for the great recipe.
Enjoy!
I usually make those 3 things separately, mix them in my stomach, and what I end up with is a wonderful nap. This recipe hits a lot of notes for me. 10/10 gonna fire this one up this weekend!
That's my kind of drink, going to make this today. Going to keep that brown butter syrup in mind for christmas cocktails too.
Hope you enjoy
@@makeanddrink And i did! Didn't have 86 so subbed in 151 - woohoo. Also, that syrup is really good on french toast, Thanks!
You're the man as always Derek, thank you. Made a few personal changes to your cocktail after making your original version. Trying to get as much butter taste as possible and it's still perfectly balanced 😎 also have the remainder of the syrup frozen in 0.5oz cubes so curious how well they'll turn out after defrosting. Cheers Derek
1 oz lemon juice
1oz brown butter syrup
1/2oz allspice dram (St Elizabeth)
1/2 oz Dr Bird (was out of Smith & Cross so had to improvise)
1.5 oz Hamilton 86
2 dashs bitters
5 drops saline
Finally got banana de bresil and made an ultimate Mai tai with it subbing out the orange. Incredible. I’ve been seeing a lot of rum and Benedictine cocktails at bars lately. Let’s see some of those on your channel! Reddit has got some interesting suggestions that look great.
Seems more like a Pearl Climber with that tree fruit- this recipe sounds fantastic though.
So much good information, thanks Derek! 😊
My pleasure!
Banana Hammock Diver 😂
Great ending tag
151 makes everything better 😂
Wow this ticks a lot of boxes for me. Just made a batch of 210s gardenia (not brown butter this time) and will have to try it in this.
I dig your glassware talks. I have a set (7?) of the OG Dunbar glasses in cobalt blue. They are gorgeous, some of my favorite glassware.
Holy shit man. Demerara rum, Banana, Brown Butter, and some Dave Arnold wizardy? It's like you hand picked all the things that would make me salivate. Incredible couple of videos recently--loved the banana liqueur exploration vid, and this is a banger that I can't wait to make! Killer work, man!
Thank you!
❤ so I just made this. 3 questions: 1. Did you store in fridge or room temp? 2. Rough temp on butter when you added it? Mine was pretty hot due to lack of patience but seemed to work. 3. Did you use unsalted or salted butter? Thanks!
I keep mine in the fridge. No idea of butter temp, It was melted but not hot. I used salted butter. I never buy unsalted butter.
@@makeanddrink thanks! ofc I didnt read the comments or your recipe so made it by what you said, so 50% too much sugar :D . going to make it again :)
Keep in mind many of the vintage glassware, including tiki glassware, contains lead.
This looks like a BAMF of a cocktail, Derek 👍👍👍
Never been more excited to try a drink
Oh man, I’m making this!!!! I have been playing around with Giffard in a planter punch
This looks amazing!
So, at this point, we're just doing as you tell us. 😂 Which means, now there is a brown butter gardenia mix next to our butter and gardenia 2.0 syrup. And we love it. That's just some Garret Richard Level sh**. BTW he is a super nice guy...we met him at the Tales of the Cocktail festival in Nola. 🎉
😂
Yeah Garret is super cool and very nice. This is not quite to his level, but fun to take some Dave Arnold stuff and put it into Tiki
Fantastic! I guess orgeat would work also
My vote is to name this "Banana Foster Delight" or "Foster's Rum Oasis"
Well this looks freaking fantastic. Think it might finally be time for me to get my hands on that 210 S.
What is 210 S?
It's a stabilizer from the Modernist Pantry. there's a link in the description where you can save $10
I’ve also seen online you can use a 9:1 gum Arabic to xanthan gum ratio. 4.5 tbsp gum Arabic. 0.5 xanthan gum. Have both of those from previous videos of yours. Love your channel!!!
Big thumbs up!
I would think about the name. Banana boat, Day-o, Belafonte punch? Idk just some ideas.
DAYYYYYYOOOOOO
Very nice!
Hmm looking at the 210s ingredients is gum acacia and xantham gum. I have plenty of both I wonder what ratio they use I could mix together
You can use 9 parts Arabic to 1 part xanthan
Hamilton 151 makes everything better 🍹
That's how I feel about Lemon Hart 151.
Who’s your go-to shirt retailer? I love Bonobos and have around 20 of theirs. Needs to diversify. Cheers.
I don't really have a go-to, but for the most part none are vintage and this one is Reyn Spooner.
@@makeanddrinkI was digging through comments to find this before I asked 😅 Love that shirt!
Any other recommendations to use the syrup with?
Can you freeze butter syrup?
Yes you can
Adds 151 to cocktail - there you go, it's better 😅.
Hamilton 151 to be precise!
where do you get the upside down jar bottle??
What you say in the video for the brown butter syrup and what you have in the description are different is it 100g or 150 g of each sugar, also the 200g of water isnt in the description.
9:37 😎
Good hell, it's not even noon and now I'm thirsty....
Basically a gardinia mix but browning the butter first?
Sure
Now I am wondering if you can make an oat (or oat milk) based orgeat
For sure
Do you think the brown butter syrup could work with Gum Arabic instead of 210S? I’m only asking because that’s what I have on hand and I’m impatient.
I don’t know. You’d be missing the xanthan gum.
Can i subs 210s with arabic gum or xhantan gum?
You can use 9 parts Arabic to 1 part xanthan
In the recipe in the description you say 100g each of brown/white sugar, but in the video you say 150g. Could you clarify which is correct?
Should be 100g of each (not 150). Thanks for catching that.
what on earth is 210 s?
It's a stabilizer from the Modernist Pantry. there's a link in the description where you can save $10
Banana Daive Tai
What the hell is tootennish? I don’t even know if I’m spelling it right because I can’t quite tell what you’re saying. You keep using that word like everybody already knows what it is.
You can always check a videos description if something doesn’t make sense (probably the same most TH-cam videos). It’s quite literally spelled out. It’s an ingredients used here several times in the past, but I realize not everyone will be familiar which is why it is in the episode description. Check the recipe.