I feel like I just have to point out every once in a while how amazing your cinematography is! It started out great in your first videos and it's getting even better with every new video you produce! Keep it up^^
I really like the side scrolling of the recipe. Great touch 👌. Also enjoy the adaptation process and creativity of this video. Love the channel keep it up!
the vanilla ango is a new concept to me, but my mind is already going nuts thinking of what drinks that would be good in. definitely picking up a second bottle now
Dude, you are a mixology scientist extrodinaire. You make this whole tiki thing make sense. And your videos are so technically good, I don't know where to start. You must be an engineer. Anyway, continue your good work. Your channel has inspired me.
Derek, I really need a vacation... With this cocktail I managed to travel in my mind's eye for 8.44 minutes.😊 Is freeeaking spectacular drink...Bravo 👏👏👏 🍹
Love love love that you are promoting “classical experimentation! I host tiki tasting parties where I make multiple mini tiki cocktails all based on the same classic format (eg what you did with The Vacation) and having people try all of them to see what profiles they enjoy. Great stuff sir!!!!
Stoked to see Doc Parks on your show! I think I know what news he's got, but I'll wait for the episode to drop! Also, I have a bottle of Dakabend Oaxacan rum. I've not tried Paranubes, but I'm assuming they're similar on the palate due to being cane juice rums.
Really love how you’re introducing us to a wide array of sources for new drinks - and I always love hearing what folks are thinking as they come up with substitutes. Thanks for your awesome work! My partner, who is not into cocktails at all, caught your video on the Languid Belle and was immediately obsessed. The sasparilla just showed up yesterday! 🤞🤞
Great idea using the TJ’s frozen Tropical Fruit Blend for a syrup. How hard are the refractometers to use? Looking forward to Doc Parks’s announcement!
great stuff. the unexpected cameo of doc parks was priceless! ONE thing however - a refractometer costs about twenty bucks. i bought one and discovered almost ALL my syrups were lower than the ‘simple’ target of fifty brix. my orgeat was WAY off. the cost of the bottles in this cocktail is 70 to 80 bucks at least. guessing about your syrups is a false economy. just buy the device.
If you’re using 1 part sugar to 1 part anything else you can’t make a syrup that’s less than 50 Brix. The only way it would come out lower was if the refractometer was not the accurate range or you had alcohol in the syrup. Overall, my point is Brix is irrelevant if you aren’t trying to create exact 1:1 or 2:1 syrups and can easily make something by doing 1 part fruit to 1 part sugar and it will always be over 50 Brix. But yes if you’re looking to dive deep into syrups and dial in sweetness levels you’ll need a refractometer.
Since Angostura bitters tends to last a long time in home bars, would it make sense to sub a portion of vanilla syrup into the tropical syrup? Or maybe add a drop or two of vanilla extract to the cocktail?
I’ve used acidic adjusted pineapple juice but usually would only add that if it was lacking acid elsewhere. Since this had plenty of lime you don’t really want or need more acid here.
Hi Derek, I really like your videos and your channel has become one of my favourites. But there is one thing I really don’t get: you spend so much time on explaining why and how to make fruit syrups by your own, because they taste amazing, but then you use this average, not to say mediocre, Velvet Falernum, instead of making it also by your own. The Falernum # 9, written down by Beachbum Berry, is „mai tai roa ae“ 😉 and for me there‘s no substitute. Greetings from Germany and keep on doing your stuff 👋
I get your point, but here’s where I’m coming from: I generally use Velvet Falernum because that’s what recipes specify. I’ve made the Tropical Standard Falernum which is by far the most complex and intensive Falernum out there and have it on hand, but that’s not something (or #9 for that matter) than you can sub in for Velvet. It would completely transform the drink into something else. Velvet Falernum provides a uniformity across drinks while a homemade Falernum is like fassionola. No rules so they vary drastically I have similar feelings about allspice dram. I’ve made my own but they’re different than St Elizabeth so you end up with something different than what everyone else is drinking.
Yes, but wouldn’t this add your personal note to the recipes, or at least you can think of recommending both attempts, for comparison? 😊 Anyway, thanks for your feedback 😊
It’s a rummy cocktail. I can easily see where it wants to take me but I made it and it’s not for me. Probably too high rum to juice ratio😂 I think Paranubes even if dosed low is too much present - even overpowering Rum Fire. So far I found only your Disco Banana where I absolutely love the Paranubes. Think you need to pair Paranubes always with deep rich fruit and a lot of em to tame it.
Well I guess that would be the case if that’s someone’s preference. But if they like Paranubes or Probitas they may think it needs more. Everyone has the power to modify as they like!
I feel like I just have to point out every once in a while how amazing your cinematography is! It started out great in your first videos and it's getting even better with every new video you produce!
Keep it up^^
Agreed! It's amazing work!
Thank you!
I really like the side scrolling of the recipe. Great touch 👌. Also enjoy the adaptation process and creativity of this video. Love the channel keep it up!
Thank you!
the vanilla ango is a new concept to me, but my mind is already going nuts thinking of what drinks that would be good in. definitely picking up a second bottle now
One my favorites from the good doctor.
Dude, you are a mixology scientist extrodinaire. You make this whole tiki thing make sense. And your videos are so technically good, I don't know where to start. You must be an engineer. Anyway, continue your good work. Your channel has inspired me.
Thank you!
Derek, I really need a vacation... With this cocktail I managed to travel in my mind's eye for 8.44 minutes.😊
Is freeeaking spectacular drink...Bravo 👏👏👏 🍹
Love love love that you are promoting “classical experimentation! I host tiki tasting parties where I make multiple mini tiki cocktails all based on the same classic format (eg what you did with The Vacation) and having people try all of them to see what profiles they enjoy. Great stuff sir!!!!
That's awesome and sounds like a good time
Stoked to see Doc Parks on your show! I think I know what news he's got, but I'll wait for the episode to drop!
Also, I have a bottle of Dakabend Oaxacan rum. I've not tried Paranubes, but I'm assuming they're similar on the palate due to being cane juice rums.
Save the date(s)
I've not had ant Dakabend but do imagine you get something closer, possibly even better.
Can’t wait for Friday!
Really love how you’re introducing us to a wide array of sources for new drinks - and I always love hearing what folks are thinking as they come up with substitutes. Thanks for your awesome work!
My partner, who is not into cocktails at all, caught your video on the Languid Belle and was immediately obsessed. The sasparilla just showed up yesterday! 🤞🤞
Very cool. Yes having Doc Parks here was a real treat... was taking a lot of mental notes.
Amaizing cocktail. TROPICAL is the best! I need more of this!!
Amazing! Thanks for giving us permission to change the recipes! haha
Granted
Fantastic work once again!
Thank you!
This is a fantastic video and I can't wait for Friday.
Same here!
Very cool of you to include the syrup recipe :) Keep the good work !
Thank you!
This beauty is one to try in Maui where I will be for 2 weeks as of next week!! Mai Tais too of course!! Cheers! 🙂
Hopefully many Monkeypod Mai Tais are in your future!
@@makeanddrink Thank you! Love this reply! I hope you have a fabulous day!! Love your channel!! Cheers!! 🙂
Amazing editing on this Derek. Really turning out some great content.
Glad you enjoyed it
Looks great, gotta make em both! 🎉
Well I'll be looking for your video on Friday. You and a few other release on Friday. Cheers
Great idea using the TJ’s frozen Tropical Fruit Blend for a syrup. How hard are the refractometers to use? Looking forward to Doc Parks’s announcement!
Very easy to use
Banger of an outro song, "Sea Lion" - OTE if anyone is interested. Who does the close up work? It's phenomenal.
All done by yours truly. Thank you!
@@makeanddrink It's why I watch and the banter, but mostly the camera work.
@ make and drink do you have a link for those glasses?
Just got them and I like them so far: amzn.to/3PbjAIX
@@makeanddrink Thank you so much
Hey Make and Drinks could you do some Mocktails sometime, please.?
great stuff. the unexpected cameo of doc parks was priceless! ONE thing however - a refractometer costs about twenty bucks. i bought one and discovered almost ALL my syrups were lower than the ‘simple’ target of fifty brix. my orgeat was WAY off. the cost of the bottles in this cocktail is 70 to 80 bucks at least. guessing about your syrups is a false economy. just buy the device.
If you’re using 1 part sugar to 1 part anything else you can’t make a syrup that’s less than 50 Brix. The only way it would come out lower was if the refractometer was not the accurate range or you had alcohol in the syrup.
Overall, my point is Brix is irrelevant if you aren’t trying to create exact 1:1 or 2:1 syrups and can easily make something by doing 1 part fruit to 1 part sugar and it will always be over 50 Brix. But yes if you’re looking to dive deep into syrups and dial in sweetness levels you’ll need a refractometer.
For the syrup is there any water added or just the fruit and sugar?
Just fruit and sugar
Thanks!! I found a tropical fruit mix at my local Aldi’s yesterday, very excited.
You think in a pinch I could do a tablespoon of vanilla bean paste into a fresh bottle of angostura instead of waiting to infuse the raw ingredient?
Do it
Since Angostura bitters tends to last a long time in home bars, would it make sense to sub a portion of vanilla syrup into the tropical syrup? Or maybe add a drop or two of vanilla extract to the cocktail?
Yeah you could do that
Do you sometimes work with acid adjusted Pineapple juice? Might help it stand out
I’ve used acidic adjusted pineapple juice but usually would only add that if it was lacking acid elsewhere. Since this had plenty of lime you don’t really want or need more acid here.
Hi Derek, I really like your videos and your channel has become one of my favourites. But there is one thing I really don’t get: you spend so much time on explaining why and how to make fruit syrups by your own, because they taste amazing, but then you use this average, not to say mediocre, Velvet Falernum, instead of making it also by your own. The Falernum # 9, written down by Beachbum Berry, is „mai tai roa ae“ 😉 and for me there‘s no substitute. Greetings from Germany and keep on doing your stuff 👋
I get your point, but here’s where I’m coming from:
I generally use Velvet Falernum because that’s what recipes specify. I’ve made the Tropical Standard Falernum which is by far the most complex and intensive Falernum out there and have it on hand, but that’s not something (or #9 for that matter) than you can sub in for Velvet. It would completely transform the drink into something else.
Velvet Falernum provides a uniformity across drinks while a homemade Falernum is like fassionola. No rules so they vary drastically
I have similar feelings about allspice dram. I’ve made my own but they’re different than St Elizabeth so you end up with something different than what everyone else is drinking.
Yes, but wouldn’t this add your personal note to the recipes, or at least you can think of recommending both attempts, for comparison? 😊
Anyway, thanks for your feedback 😊
It’s a rummy cocktail. I can easily see where it wants to take me but I made it and it’s not for me. Probably too high rum to juice ratio😂 I think Paranubes even if dosed low is too much present - even overpowering Rum Fire. So far I found only your Disco Banana where I absolutely love the Paranubes. Think you need to pair Paranubes always with deep rich fruit and a lot of em to tame it.
Well I guess that would be the case if that’s someone’s preference. But if they like Paranubes or Probitas they may think it needs more. Everyone has the power to modify as they like!