I was just about to do a search for a tiki drink with grapefruit when I saw that you had a new video. I feel like I lucked out - it's just what I was hoping for. Drinking it now and it's delicious - with Doctor Bird and Rhum JM Blanc. Thanks! xo
It's funny you mention the glassware because I was thinking that you have another interesting drink for me to try, but I really like the glass for this one! 😃
Just pumping out the content. Keep it coming brother! Will try this on my bext cocktail night but with holmes cay reunion. Heres hoping its good! Also, let's boost that algorithm! 🚀🎉
I've been making my way through Shannon's book, one recipe at a time, starting from the beginning. Looking forward to making this one. Rhum Agricole is so darn delicious😋
I wanted to ask if you could compare the Hamilton Pimento Dram with the St. Elizabeth Allspice Dram, and do you see a need for both (if space, etc is not an issue)? Then I watched the rest of the video…… Will absolutely try this one, but I have the St. E, a different Doctor Bird bottle, etc. And I don’t have your cool glass.
Big big fan of your videos. Just a quick point. I may have missed something here so if so just tell me where to go. But when straining your citrus juices it’s better to strain prior measuring rather than after measuring. The end amount of juice can be reduced quite dramatically I’ve found when you strain the pulp, so you may be adding less than than the recipe calls for. You may do this and I might have just missed it 😊
Thats true that you would have a difference in volume but to me that doesn't matter too much. I think about a traditional cocktails where we strain through a hawthorn or double strain it after you've made the drink and you'd end up leaving pulp in the tin or on the ice. The whole conversation around pulp is interesting as well since if you batch juice everything before making cocktails, pulp usually sits at the top of a bottle of juice and i'd assume you get way more pulp and less juice earlier on in the night... but never tested that.
@@makeanddrink good point about the pulp potentially being strained out either way (either pre or post-shaking). My head now hurts because I feel like we’ve opened up a can of worms, then I remember the cocktails have always tasted good so obviously doing something right!😂
This is the never ending struggle with making cocktails and chasing perfection. Some things are exact while others are "whatever." It's totally arbitrary and I'm guilty of that as well. We pick and choose what to care about, but overall you have a really good point about volume. But that also opens up accurate pours and consistent jiggering, which even the best out there are not going to have exact pours every time.
Dunno if you made this in response to me asking for more Agricole forward drinks on the Golden Grog video but thank you either way XD I'll be trying this soon.
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
Soooo good!! And so funky. I sometimes struggle with grassy agricoles but man this one packs a flavour punch.
I was just about to do a search for a tiki drink with grapefruit when I saw that you had a new video. I feel like I lucked out - it's just what I was hoping for. Drinking it now and it's delicious - with Doctor Bird and Rhum JM Blanc. Thanks! xo
Awesome! Another grapefruit drink on Friday!
You should have waaaaaaaaay more followers, and I'm making this tomorrow
After all these videos I finally did it and bought a drink master. Excited to try it out
Guilty as charged. Me too.
Got one as well. Really helps with those multiple syrup drinks like the Expedition and anything with pineapple juice
Welcome to the future! (via the past)
It's funny you mention the glassware because I was thinking that you have another interesting drink for me to try, but I really like the glass for this one! 😃
Just pumping out the content. Keep it coming brother! Will try this on my bext cocktail night but with holmes cay reunion. Heres hoping its good! Also, let's boost that algorithm! 🚀🎉
Reunion is wild!
@@makeanddrink ha I know right! Trying to find ways to make use of it 😜.
I've been making my way through Shannon's book, one recipe at a time, starting from the beginning. Looking forward to making this one. Rhum Agricole is so darn delicious😋
Have you thought about hooking up with Spike and Barfly for a colab...could be a big help...more people need to see your channel; it really is unique.
And Anders Erickson would be great- he’s a big rum and tiki fan
Amazing. I plan to go cover to cover through that book this spring/summer.
You're really putting in god's work
Sweet, another recipe to try with Doctor Bird! So different but so good.
amaizing cocktail i love Tiki i need more Tiki¡¡
Looks fantastic! I'll have to try this out sometime soon
I wanted to ask if you could compare the Hamilton Pimento Dram with the St. Elizabeth Allspice Dram, and do you see a need for both (if space, etc is not an issue)? Then I watched the rest of the video……
Will absolutely try this one, but I have the St. E, a different Doctor Bird bottle, etc. And I don’t have your cool glass.
I prefer St Elizabeth as it has a more Christmas spice type blend and the rum is not noticeable. But I enjoy the Hamilton one as well.
Do you have a cocktail with Angostura's Amaro Di?
I love that stuff
Formidable Dragon from Smugglers Cove
Big big fan of your videos. Just a quick point. I may have missed something here so if so just tell me where to go. But when straining your citrus juices it’s better to strain prior measuring rather than after measuring. The end amount of juice can be reduced quite dramatically I’ve found when you strain the pulp, so you may be adding less than than the recipe calls for. You may do this and I might have just missed it 😊
Thats true that you would have a difference in volume but to me that doesn't matter too much. I think about a traditional cocktails where we strain through a hawthorn or double strain it after you've made the drink and you'd end up leaving pulp in the tin or on the ice.
The whole conversation around pulp is interesting as well since if you batch juice everything before making cocktails, pulp usually sits at the top of a bottle of juice and i'd assume you get way more pulp and less juice earlier on in the night... but never tested that.
@@makeanddrink good point about the pulp potentially being strained out either way (either pre or post-shaking). My head now hurts because I feel like we’ve opened up a can of worms, then I remember the cocktails have always tasted good so obviously doing something right!😂
This is the never ending struggle with making cocktails and chasing perfection. Some things are exact while others are "whatever." It's totally arbitrary and I'm guilty of that as well. We pick and choose what to care about, but overall you have a really good point about volume.
But that also opens up accurate pours and consistent jiggering, which even the best out there are not going to have exact pours every time.
Dunno if you made this in response to me asking for more Agricole forward drinks on the Golden Grog video but thank you either way XD I'll be trying this soon.
How about a video on syrups and mixers?
Hm I’ll have to make it again. I made it a few years back and only gave it 1 out of 5 stars. That’s a bit of a shock because SM knows her stuff.
@DistinguishedSpirits would approve of straining all fruit juices before bottling/measuring.
Nice! ❤
Does this recipe specify Hamilton Pimento dram?
It suggests it
I thought everybody strained their juices.
I think most people don't, especially if you're juicing fresh and pouring or juicing into a jigger. But it's all about preference.