I've always preferred Haitian rum to the others. There's a depth of flavour that just isn't matched elsewhere. Confession: I watch these videos waiting for the day Glen mixes up which version is in which glass. :)
Basically a r(h)um Old-Fashioned, served neat. I'm not surprised it worked better with a rhum agricole. My guess is it also works better with an aged rhum, like that Barbancourt, rather than it would with a grassier, white, unaged rhum agricole or a cachaça (might be worth trying that, too...for science ;) )
What could of made this better???? 10 hours of shaking of course! 🎶 Just a spoon full of sugar helps the Rhum go down 🎶 Thanks you two for yet another wonderful video.
Holy crap I was literally just throwing this exact drink together (stirred not shaken and a different rum) right before I saw this video pop up Spooky!
I'd really like to come back in a hundred years and see what our kids did to the English/French language in this country. the blending is happening world wide and we (Canada) are even legislating it.
I know this recepie is not what this video is about, but can you please make the Swedish semla ? You can start selling in in Sweden from the 8 day of the new year but not before, you will love this one for sure. Thx for making these videos.
Forty-five years ago, the premium, aged Barbancourt Rhum was considered to be the best in the world. I'm grateful that I could taste it regularly. Hurricanes and corruption and emigration have taken a toll on this once-great drink. Oh well: Coca Cola isn't the product it was 'back then' either.
A caution for the future, Glen, Angostura really isn't typical of the English style, with heritage pot stills later supplemented with collumn stills, but rather of the Spanish style, being a pure collumn still rum. Yes, Trinidad was a British colony but native rum production didn't start untill independence or thereabouts. Nevertheless, excellent rums and quite a departure from the Barbancourt nonetheless.
I dont drink much and rum or gin I wont touch but in my opinion anything thats aged more or darker will always be my fave. Of course when I see angostura bitters I shiver (drunken teenage bitter experience with head in toilet lol) Id love to see a good whiskey sour recipe..now thats a cocktail ive been served so many ways its insane. I love a very sour strong lemon and strong whiskey flavour together
There is an excellent series of books which focus on the “tiki” drink era post war, which is heavily influenced by rum. The author is beach bum berry, and They are an interesting snapshot of that era.
@@LisaSamaritan It's a running joke in our house each week when Cocktails After Dark is on. "Wonder what colour the cocktail will be this week?" Orange. Mostly always Orange. Lol.
Glen, I love your channel. However, you mispronounced the 'barbancourt.' As a Haitian-American, let me be the first to say the rum is pronounced: Bar-Ba-Cout. The '-n' in 'ban' is silent. Also, both the '-r' and '-t' in court is silent; and sounds like the word 'coup' versus 'court.' Moreover, I love the cocktail recipe and I will bring it to next family dinner on Sunday. Thanks for the video.
Have you considered saving the background history and interesting tidbits of information (like the spelling of ‘r(h)um’) for during your shake? That way you can show that you’ve shaken it enough and it not be as boring as you anticipate it being.
I'm in Québec and don't understand what you're saying about the way it's written... on my bottle of Barbancourt (bought at SAQ), it's written the same way, «Rhum», in both french and english descriptions.
I'd always assumed Glenn meant squeezed then frozen... I'm Irish and it's not a term I'm familiar with, but I assumed it was in common usage... whatever he means, I just love watching his videos, despite being both teetotal and vegetarian, he's just so knowledgeable and calm...
I really hate flavored rums because agricole-style rums have been displaced from liquor store shelves by spiced rums, fruit rums, coffee rums, ad nauseam. Used to get a 110-proof white barely-aged agricole from Martinique in liter bottles fairly cheap…
To be fair, this "cocktail" is basically just rum. Yeah, it has some sugar and bitters, but it's not surprising that there is a big taste difference. Different rums will taste different. Start mixing in coconut and pineapple, then it would be harder to tell.
So it’s basically watered down chilled rhum with some sugar and bitters? There’s nothing wrong with that at all as an enjoyable drink, but I wouldn’t consider it a cocktail. To me, cocktails need at least 1 other major component. I think of this as just a interesting way to drink rum.
I shook it because… we’ll did you notice I was following a historical recipe? The recipe from the distillery asked for it to be shaken, so that’s what I did. I have a collection of classic cocktail manuals going back to the early 1800s, you be surprised how many drinks start out with a shake and then become stirred and then go back to a shake. Or vise versa.
Very good, the Haitian national Rhum, the best one. It's a worldwide class. Haiti for life.🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹
Can't lie, a small bolt of panic hits on every shaking closeup now.
I've always preferred Haitian rum to the others. There's a depth of flavour that just isn't matched elsewhere. Confession: I watch these videos waiting for the day Glen mixes up which version is in which glass. :)
I love Julie's response. Epic!
Barbancourt doesn't get enough respect. It's a delicious rhum that stands out from the rest of the offerings. Plus, it's ridiculously affordable
Never seen such a disparity of taste before. Very interesting
Rum is after all the most versatile spirit.
Thank god for edits!
I love her reaction 😂
“Oh! NO!”
Wild that they are that different!
Exploring is always the most fun!!
Basically a r(h)um Old-Fashioned, served neat. I'm not surprised it worked better with a rhum agricole. My guess is it also works better with an aged rhum, like that Barbancourt, rather than it would with a grassier, white, unaged rhum agricole or a cachaça (might be worth trying that, too...for science ;) )
I've got a quality cachaça lying around, I'm very tempted!
I love rum. I don't care if it's spelled with a "H" or without an "H" as long as I don't get the Big "H" (Hangover)
What could of made this better???? 10 hours of shaking of course! 🎶 Just a spoon full of sugar helps the Rhum go down 🎶 Thanks you two for yet another wonderful video.
I wanted a hand to slide in and remove one of the glasses in that final beauty shot. And then an out of focus Glen dumping it in the sink.
Holy crap I was literally just throwing this exact drink together (stirred not shaken and a different rum) right before I saw this video pop up
Spooky!
Ron Diplomático the best one always, from my homeland Venezuela!
It's great to see some varieties of rum being used/compared/tasted here. There are a lot of people who think Captain Morgan is the only rum out there.
Thank you.
Haitian rum for the win 🏆 Haiti 🇭🇹, great video
I don't remember you ever having such different responses to two versions of a drink.
look up the QuinQuina cocktail he did a while back, one of the drinks was so bad that Glen let out a little scream when he tasted it.
I'd really like to come back in a hundred years and see what our kids did to the English/French language in this country. the blending is happening world wide and we (Canada) are even legislating it.
I know this recepie is not what this video is about, but can you please make the Swedish semla ?
You can start selling in in Sweden from the 8 day of the new year but not before, you will love this one for sure. Thx for making these videos.
Forty-five years ago, the premium, aged Barbancourt Rhum was considered to be the best in the world. I'm grateful that I could taste it regularly. Hurricanes and corruption and emigration have taken a toll on this once-great drink. Oh well: Coca Cola isn't the product it was 'back then' either.
Explore island rhums!
Good advise.
A caution for the future, Glen, Angostura really isn't typical of the English style, with heritage pot stills later supplemented with collumn stills, but rather of the Spanish style, being a pure collumn still rum. Yes, Trinidad was a British colony but native rum production didn't start untill independence or thereabouts. Nevertheless, excellent rums and quite a departure from the Barbancourt nonetheless.
Still listening in 2024
I dont drink much and rum or gin I wont touch but in my opinion anything thats aged more or darker will always be my fave. Of course when I see angostura bitters I shiver (drunken teenage bitter experience with head in toilet lol) Id love to see a good whiskey sour recipe..now thats a cocktail ive been served so many ways its insane. I love a very sour strong lemon and strong whiskey flavour together
There is an excellent series of books which focus on the “tiki” drink era post war, which is heavily influenced by rum. The author is beach bum berry, and They are an interesting snapshot of that era.
There is also Bundaberg rum, made in the state of Queensland, Australia. Not sure how it's made, but it's very nice to drink!
sadly a British company bought out Bundaberg and its all bottled in Newcastle now. No longer Bundaberg bottled in Bundaberg
Glen Glen Glen Glen Glen... 90% of the cocktails you make are the same colour. Why is that ? Lol. Love the show.
Never thought about that. Because he mostly mix with citrus (lime, lemon, orange) and pineapple?
@@LisaSamaritan It's a running joke in our house each week when Cocktails After Dark is on. "Wonder what colour the cocktail will be this week?" Orange. Mostly always Orange. Lol.
I love the Guatemalan Ron Zacapa Centatenario as a sipping rum (or rhum?).
Funny that in english the recipe calls for a peel of lemon, but in the french version, it's "zeste de citron vert", lime peel.
Good 🍞🍞🍞
Mea culpa from a Quebec resident. This law is because of us...
Reminds me of that Pink Panther skit....Du yu have a rrrrhum?
Glen, I love your channel. However, you mispronounced the 'barbancourt.' As a Haitian-American, let me be the first to say the rum is pronounced: Bar-Ba-Cout. The '-n' in 'ban' is silent. Also, both the '-r' and '-t' in court is silent; and sounds like the word 'coup' versus 'court.' Moreover, I love the cocktail recipe and I will bring it to next family dinner on Sunday. Thanks for the video.
wouldn't it be squeezened? where does the o come from?
Have you considered saving the background history and interesting tidbits of information (like the spelling of ‘r(h)um’) for during your shake? That way you can show that you’ve shaken it enough and it not be as boring as you anticipate it being.
I've disliked/been ambivalent to most rums I've had, interested in trying rhum to see how it compares.
I'm in Québec and don't understand what you're saying about the way it's written... on my bottle of Barbancourt (bought at SAQ), it's written the same way, «Rhum», in both french and english descriptions.
Don't know what to tell you - but in English Canada they translate it.
Did he say "squozen"? Is this some Canadian thing?
A perfectly reasonable back construction.
@@rabidsamfan logical, but not grammatical
Figured he'd tried a couple of cocktails before filming this video...
I'd always assumed Glenn meant squeezed then frozen... I'm Irish and it's not a term I'm familiar with, but I assumed it was in common usage... whatever he means, I just love watching his videos, despite being both teetotal and vegetarian, he's just so knowledgeable and calm...
@@Prazzie , perhaps, but he always says it!
What if you just mixed both of them together to make one drink and see how that taste
I really hate flavored rums because agricole-style rums have been displaced from liquor store shelves by spiced rums, fruit rums, coffee rums, ad nauseam. Used to get a 110-proof white barely-aged agricole from Martinique in liter bottles fairly cheap…
To be fair, this "cocktail" is basically just rum. Yeah, it has some sugar and bitters, but it's not surprising that there is a big taste difference. Different rums will taste different. Start mixing in coconut and pineapple, then it would be harder to tell.
When I was in Haiti, basically everyone leaving the country was carrying out as much rhum barbancourt as they could
It's still the case!
best part is the obsolete "label law" doesn't apply in Quebec, ironic right
So it’s basically watered down chilled rhum with some sugar and bitters?
There’s nothing wrong with that at all as an enjoyable drink, but I wouldn’t consider it a cocktail. To me, cocktails need at least 1 other major component. I think of this as just a interesting way to drink rum.
No, that's literally the definition of a traditional cocktail. Spirit, sugar, water and bitters.
@@Quintinohthree Yes, that's why it's called an old fashioned. My question is why did he shake it? It's the most classic of stirred drinks.
I shook it because… we’ll did you notice I was following a historical recipe? The recipe from the distillery asked for it to be shaken, so that’s what I did.
I have a collection of classic cocktail manuals going back to the early 1800s, you be surprised how many drinks start out with a shake and then become stirred and then go back to a shake. Or vise versa.
@@GlenAndFriendsCooking Interesting. I'll go check my facts. Thanks for responding. I appreciate your following up.
To anyone who is interested in knowing how Rum is made:
Part 1
ua-cam.com/video/0UlUbeaBCTg/v-deo.html
Part 2
ua-cam.com/video/NZwJeexS5yk/v-deo.html
Is it me or Glen reminds me Michael Cera?
#33
Dude, we can't hear you talking while you are shaking!
Duuuuuuuude, that's why I edit out the shake. LOLzzzz.
First!