Funny side note...in range shooting ..a double tap to the chest of 3 targets, followed by a reload and a second double tap to all three targets...is also called an El Presidente.
Thanks again for helping me make awesome drinks in my home bar. My wife and I are working to visit Australia once The Current Situation Abates and I intend to visit Bomba. I hope to see you there so we can personally say 'thank you'...
Rum in the States is sorely underrated. There has been a trend towards dark rum though which is fantastic as that one of my favorite spirits. Iovd a Rum Old Fashioned. 🥃
Definitely, it’s easily as versatile and interesting spirit as anything else. Luckily it seems to be getting more respect now, I’ve tried some delicious cask strength independent bottlings recently 😋. Rum Old Fashioneds have always been a favourite as well!
It dates back to when we were colonies. The rum trade into the colonies was controlled by the British and taxed heavily. Locally-produced whiskies became popular due to how much easier it was to dodge the taxes on it and essentially give a middle finger to the crown. Then the early US government pulled what folks in 2020 call "a Trump" and stuck tons of tarriffs on rum and molasses in a protectionist effort to support corn farmers. That lasted for a long time. Since rum was so over-priced compared to whiskies, American tastes changed to prefer the local (cheaper) stuff. More reading: time.com/4799582/rum-whiskey-bourbon-history/ I, for one, can only tolerate Canadian whiskey and a decent bourbon if it's in a clarified sour. I'll take rum any day... though I'll still reach for gin and tequila before rum.
I agree. To be honest, I've experienced a rum renaissance myself this year... (thanks, covid). I'm originally from Puerto Rico, so rum is definitely well ingrained in my palate. That said, most PR rum is column distilled with varying degrees of aging. I've been on a Tiki kick lately and have discovered the incredible variety that's out there. As deep and complex as any other spirit. Just incredible. The funky flavors from Jamaica, the herb notes in rhum from Martinique and Haiti, the AMAZING rums coming out of Barbados, the demerara depth and sweetness from Guyana, and of course, the awesome sipping rums from elsewhere along the Caribbean (Venezuela, Panama, Guatemala, Dominican Republic, Cuba, etc). It's been an incredible journey, and I'm very happy I got to experience it. Looking forward to trying many more rums.
Jose Diaz I’m also Puerto Rican and have a bias towards rums from the island. My “padrino” bought me a bottle of Don Q Gran Anejo many moons ago, which was the first time I had a rum that wasn’t Bacardi Superiore and it changed my rum drinking life. Now I’m always seeking out new and interesting rums. 🥃🇵🇷
This is one of my favorites. I used your proportions, but what I had on hand and it turned out very nice: 4 parts Hidden Harbour + Maggie's Farm White Rum (local Pgh, PA distiller, blend of an agricole style white rum and an undisclosed 5-island caribbean blend, 100 proof) 2 parts Dolin Blanc 1 part Pierre Ferrand Dry Curaçao barspoon Luxardo maraschino cherry syrup I really wanted to see how the Pierre Ferrand worked in here and it turned out brilliantly.The sweetness of the cherry syrup balances nicely with the dryness of the Pierre Ferrand allowing for the complexity of the rum to shine through.
I am so glad I discovered your channel! You explain making cocktails in an easy and comfortable manner. I am now more confident in making at-home cocktails. Cheers 👍😀👍
Just made this to your specs keeping the recipe written down for sure! Didn’t have grenadine on hand, so just omitted it, used Plantation 3 Star and luckily had exactly the blanc Dolin in the fridge. Have made it in the past with dry vermouth and aged rum and wasn’t impressed, thanks for the eye opener!
Lovely, succinct explanation of a delightful drink. Thanks! You are so lucky to be in a part of the world where you have a choice of Dry Curaçao. In the non-coastal US, we have Pierre Ferrand (now pushing $40 with the tariffs), and super-premium ($60+), craft versions. 👿
To be fair, Marionette isn’t cheap either...using real oranges rather than flavouring and not having huge production capacity is always going to be a bit more expensive. I guess I just think that you usually only use a small amount at a time, so the bottle lasts a while, and I’d rather support small producers doing things properly. That said, I spend way too much money on booze sooo...hahaha!
@@BehindtheBar Point taken. And I realize craft producers use real 🍊 and don’t have large production capacity, and any brand of Dry Curaçao has an uphill battle with consumers used to reaching for Cointreau, GM and bottom shelf “triple sec” when they want to orange-up their drinks. But the latest round of tariff price hikes has been budget-busting. And our three-tiered system in the US just makes it worse.😢
@@andrewyarosh1809 for sure, it’s not easy and as you say, the share of the market who really consider their ingredients is fairly small! And I completely understand that some people are just straight priced out of some craft stuff. The tax in Australia is massive as well but it’s interesting- the tax is per ml, not per $ value, so it actually means we have a lot less real bottom tier stuff than the states because it just doesn’t make any sense to produce or import a dirt cheap product and end up paying so much tax on it that it doesn’t sit too far below decent big name stuff from Diageo etc.
Nice job again ! I like the way you describe the flavors and the feel of the drink. It’s very informative and shows your a student of the game. Well done ..
For some reason Dolin Blanc has started putting a blue cap on the bottles available here in Maryland. I really miss that bottle you have, I always thought of it as a sophisticated look and a great nod to the French tri-color.
Yes! Promptly made one after watching the video. Sadly I have not been able to find Havana Club 3 year, so made due with Havana Club Anjeo Blanco. Might have to go pick up some Plantation 3 Star this weekend and test the difference.
Keep em coming Cara! Even though I'm in Chicago, USA - I have a nice bottle of Havana Club - but it's dark. I will play with different scenarios based on your suggestions. You are beautiful and charming. Love your presentations ... and your pronunciations of Cointreau and Curacao. I do believe they sound better than when I say it. :)
I made this with an El Dorado demarara rum not knowing how the recipe was "supposed" to be made and it blew me away. The orange, earthy, and burnt caramel notes were really intense. Like drinking a creme brulee or a spiced butter tart.
I used Lillet because I couldn't find Dolin blanc anywhere near me, which is usually my preferred brand of vermouth. Seemed to do the job. I also tried with dry vermouth and agree with what you said that the drink was flat.
You really bring great information; I learn a little something new in every video. I didn't even know that blanc vermouth was a thing, I thought it was synonymous with dry. This makes so much sense! The only problem is that every time I watch one of your videos my booze shopping list gets longer 😅
Yes, bump up the rum, love that funk!!! Dark rum, The Kraken!!! It's one of my new favorite rums, love the options, use the one you like, really like the way you explain about using the same type of spirit though we may not have the same brand, like my rums, silver, gold, coconut, spiced, dark, over proofed, sorry, I am rattling on again, Great video!!! Loved it!!! Yes, I love my rum
i need to try kraken. i usually hate spiced rums with a passion but this is a dark spiced rum...maybe it’ll convert me. i love anything with a molasses overtone
The Egos of powerful men lmao. Solid vid, I like that you include replacements for the ingredients because we, the great unwashed here in America, dont have easy access to things like Havana club
😂 it’s honestly one of the harder things about doing these videos, so much of our audience is in the States but the alcohol market is very different over there. I love hearing others’ suggestions in the comments as well though 😊
To make matters worse availability of liquors varies from state to state. I made this with Thomas Tew Rum which was good. But that’s a dark Rum, I’d like to find a good lighter rum. Thanks for the lesson.
@@iatros69 Something like Brugal Extra Dry or Plantation 3 Stars is likely our best option in the states. The Brugal might be a little harsh and the Plantation may be a bit too much on the banana (I can kind of taste it, but others may not). Maybe a Foursquare Probitas or Cana Brava would be closer. Not that I've tried the real Havana Club (there's a version of Havana Club made in Puerto Rico that isn't particularly good for a rum in my opinion) so trying to go off guesses of what I'd expect to taste in a booze-forward rum drink. I've got a Flor de Cana as my white rum currently, and I don't expect it to be smooth enough for this. I'll probably go down the Foursquare route when it's time to replace that bottle and give this a shot.
Glad you enjoyed pal! Luckily we shouldn’t run out of content before we can get back to shooting (fingers crossed anyway)! Let me know if you give it a try 😊
Sarah Dodd yeah I’d either omit the grenadine or knock the Grand Marnier back a little (5ml or so). It will definitely still work though! Whereabouts are you located?
Yeah, I tried this cocktail many times with Dry Vermouth and it didn’t ring the bell for me. Gonna buy a bottle of Blanc and try it again after watching your video 😬 nice to see a Grenadine that isn’t bright pink too 😂
Love this channel. In case his name comes up again, FYI, it's a hard C in Menocal (men-oh-CAHL). Also the G in Gerardo Machado is pronounced like an English H. I wonder... are there records of how people would have prepper the orange twist when this drink became popular? Would be cool to have a sense of the period-appropriate garnish.
Looks delicious! Thanks for the excellent video and I look forward to the next. Aside: great accent; I could listen to you read the dictionary and be happy lol
Great cocktails Cara! With all your recommendations for various versions of spirits, liquors, etc. for different cocktails, I might run out of space...and money, if I used them all! :) I know you covered the basics, but could you possibly do a video on which spirits, liquors, vermuth, etc that could work well (if not perfect) for 90% of the time? Cheers from Switzerland!
Haha it’s an expensive hobby! Not sure if you’ve seen this one but we did something along those lines at the beginning of lockdown: ua-cam.com/video/PR_bmMzQszg/v-deo.html
@@BehindtheBar Well, on a positive note, the more one "engages" in the hobby, the more likely one will forget how expensive it is! Thanks for the link, I'll check it out and keep up the great work!
As always an excellent and informative video to a new cocktail in my book, just bought some Grand Marnier a few days ago, and I have a few bottles of rum, was wondering if this would be too far off from your recipe. I also do have a Lillet blanc that could maybe substitute for the white vermouth? Thanks for the videos !!!
I would use the Lillet, and maybe only 5ml Grand Marnier. It will definitely be sweeter but if you have some orange bitters that could balance it out nicely? Otherwise just use 15ml Lillet to start and see how that goes 😊 let me know how you get on!
@@BehindtheBar So I followed the 5ml Grand Marnier 15ml Lillet Blanc. I did have the orange bitters. But sadly I had no white rum (i'm a big dark rum fan) so I used Appleton Estate 12yr. Rare Casks. This cocktail brings huge complex flavor, not like anything I've ever had or made before. a great drink. Thank you so much!
If I can only opt for one vermouth I often have this as it can sort of be substituted in for both dry and sweet with a bit of tweaking - a wet Martini or a White Negroni 😋
We don't at the moment. It's a good idea, but our set is a real restaurant so there's a good chance someone would drink your bottle between filming days!! We'll have a think about how that could work and let you know!
There's sadly no way I can use three bottles of vermouth before it goes off. Unless I start drinking it on the rocks in the afternoon like the Spanish. :D Could you do a split pour of dry and sweet to sub for the blanco? When I tried the Carpano Classico Bianco it seemed to kind of split that difference.
What’s wrong with the first option?! Haha! You could certainly try it, I’d just probably go 75 dry:25 sweet as you don’t want to drown out all the nice citrus and herbal notes from the dry. Let me know how you get on 😊
As someone who loves cocktails and doesnt have company much how important is the blanc vermouth choice here? I am a light to moderate drinker consuming anywhere from 5 to 1 or 0 drinks a week. I would be afraid that this would go to waste as vermouth is perishable. I know that Lillet and Cocci Americano are a blanc vermouth as well but very different from each other as well as Dolin. The Vesper normally calls for Lillet and I realize the pool of Blanc vermouth cocktails is a small one. Normally when I have sweet vermouth I have a good group of options on cocktail. What would you reccommend as far as the Blacn goes for choices and what else could I do with it.
It’s a fair question, Blanc vermouths are a bit more robust than dry so will last a bit longer but not forever; probably a couple of months max. If you only want to have one bottle I would say Lillet is the most versatile - it is bold enough to stand up where Cocchi is used but not so bold it won’t totally unbalance drinks that call from Dolin or something more delicate. Plus it makes a great spritz! Worst comes to the worst, white vermouth can be substituted for white wine in cooking recipes if you do have it for a bit too long to use in drinks any more 😊
do you notice any major differences between dry curcao and grand mariner? both are cognac-based as far as i know, but curcao is huge in tiki & tiki-facing drinks. they’re definitely NOT triple sec, i was told not to mix them up when barbacking (although triple sec works just fine in this cocktail.)
It’s an interesting question, there’s actually no legal definition as to what can be called Curacao or triple sec - triple sec is actually thought to be a marketing ploy thought up by Cointreau who then dropped it from their bottle when ‘triple sec’ began to be associates with lower quality products (but now people often think of blue when they see Curacao!) so I don’t tend to get too hung up on the names and just use brands I like! Grand Marnier is a bit sweeter than, for instance, Pierre Ferrand dry Curacao but also drier than a lot of others! Interesting article on it here, but essentially you can use them pretty interchangeably and just adjust specs to desired sweetness: drinks.seriouseats.com/2012/08/which-is-the-best-orange-liqueur-triple-sec-curacao-cointreau-grand-marnier-reviews.html
@@BehindtheBar i can definitely tell you that i could sip cointreau straight if i wanted to. i actually loathe grand marnier straight (it’s probably the cognac base mixed with the sweetness). so if there wasn’t a difference initially, there definitely is now. one triple sec we used at my last bar instead of cointreau was combier (they claim they came first and honestly i don’t know if there’s anyway to really prove it). it’s not quite as sweet as cointreau, and less aggressive orangey - it’s got a nice perfuminess to it and i can see it working well maybe in a gin cocktail vs one with brown liquor. or i am trying to justify having more than one bottle of triple sec, same difference
@@ibnkhaldoun4319 totally fair, Cointreau definitely has a cleaner zestiness whereas Grand Marnier is quite heavy and can be difficult to balance. Combier sounds delicious, I definitely find some are better for certain drinks than others and sounds like you really enjoy the variances so no need to justify!
I’m honestly not too sure, it tasted great but came out a bit darker than usual- the joys of homemade haha! Potentially just the brand of pomegranate juice or molasses as they were different to what I use in the bar.
Funny side note...in range shooting ..a double tap to the chest of 3 targets, followed by a reload and a second double tap to all three targets...is also called an El Presidente.
Good to know!
All the Manhattan variations!
This is the most alcohol forward cocktail that I've made my wife and she actually liked. Thanks for helping me get her out of her comfort zone a bit 😁
You're so welcome, I'm glad you both enjoyed it! 😊
Beautiful drink
As a former bartender myself, I'm very proud of your work. You bringing new and fresh essence to the industry.
Thank you for the kind words!
Thanks again for helping me make awesome drinks in my home bar. My wife and I are working to visit Australia once The Current Situation Abates and I intend to visit Bomba. I hope to see you there so we can personally say 'thank you'...
That would be lovely!
I need to try this one!
Awesome!
Rum in the States is sorely underrated. There has been a trend towards dark rum though which is fantastic as that one of my favorite spirits. Iovd a Rum Old Fashioned. 🥃
Definitely, it’s easily as versatile and interesting spirit as anything else. Luckily it seems to be getting more respect now, I’ve tried some delicious cask strength independent bottlings recently 😋. Rum
Old Fashioneds have always been a favourite as well!
It dates back to when we were colonies. The rum trade into the colonies was controlled by the British and taxed heavily. Locally-produced whiskies became popular due to how much easier it was to dodge the taxes on it and essentially give a middle finger to the crown.
Then the early US government pulled what folks in 2020 call "a Trump" and stuck tons of tarriffs on rum and molasses in a protectionist effort to support corn farmers. That lasted for a long time. Since rum was so over-priced compared to whiskies, American tastes changed to prefer the local (cheaper) stuff.
More reading: time.com/4799582/rum-whiskey-bourbon-history/
I, for one, can only tolerate Canadian whiskey and a decent bourbon if it's in a clarified sour. I'll take rum any day... though I'll still reach for gin and tequila before rum.
I agree. To be honest, I've experienced a rum renaissance myself this year... (thanks, covid). I'm originally from Puerto Rico, so rum is definitely well ingrained in my palate. That said, most PR rum is column distilled with varying degrees of aging. I've been on a Tiki kick lately and have discovered the incredible variety that's out there. As deep and complex as any other spirit. Just incredible. The funky flavors from Jamaica, the herb notes in rhum from Martinique and Haiti, the AMAZING rums coming out of Barbados, the demerara depth and sweetness from Guyana, and of course, the awesome sipping rums from elsewhere along the Caribbean (Venezuela, Panama, Guatemala, Dominican Republic, Cuba, etc). It's been an incredible journey, and I'm very happy I got to experience it. Looking forward to trying many more rums.
Jose Diaz I’m also Puerto Rican and have a bias towards rums from the island. My “padrino” bought me a bottle of Don Q Gran Anejo many moons ago, which was the first time I had a rum that wasn’t Bacardi Superiore and it changed my rum drinking life. Now I’m always seeking out new and interesting rums. 🥃🇵🇷
Impressive!
Super informative Cara. Another banger.
Thanks Tom!
Brilliant ma'am😊 keep educating us!
Excellent video again! I really like Rum in cocktails and will try this recipe
Let me know how you get on!
This is one of my favorites. I used your proportions, but what I had on hand and it turned out very nice:
4 parts Hidden Harbour + Maggie's Farm White Rum (local Pgh, PA distiller, blend of an agricole style white rum and an undisclosed 5-island caribbean blend, 100 proof)
2 parts Dolin Blanc
1 part Pierre Ferrand Dry Curaçao
barspoon Luxardo maraschino cherry syrup
I really wanted to see how the Pierre Ferrand worked in here and it turned out brilliantly.The sweetness of the cherry syrup balances nicely with the dryness of the Pierre Ferrand allowing for the complexity of the rum to shine through.
I want one now!
Beautiful accent, can listen to her for hours. Nice channel.
I am so glad I discovered your channel! You explain making cocktails in an easy and comfortable manner. I am now more confident in making at-home cocktails. Cheers 👍😀👍
So glad you’ve found it useful!
Rum is my favorite spirit, thanks for the video 👍
Just made this to your specs keeping the recipe written down for sure! Didn’t have grenadine on hand, so just omitted it, used Plantation 3 Star and luckily had exactly the blanc Dolin in the fridge. Have made it in the past with dry vermouth and aged rum and wasn’t impressed, thanks for the eye opener!
It’s really elegant isn’t it? I’ve made it with dark and sweet vermouth before as well and while its yummy, this one wins imo 😊
Nice! Thanks for sharing. Hope you and your loved ones are safe and healthy during these difficult times 🙏🏼
Thanks pal, same to you!
Lovely, succinct explanation of a delightful drink. Thanks! You are so lucky to be in a part of the world where you have a choice of Dry Curaçao. In the non-coastal US, we have Pierre Ferrand (now pushing $40 with the tariffs), and super-premium ($60+), craft versions. 👿
To be fair, Marionette isn’t cheap either...using real oranges rather than flavouring and not having huge production capacity is always going to be a bit more expensive. I guess I just think that you usually only use a small amount at a time, so the bottle lasts a while, and I’d rather support small producers doing things properly. That said, I spend way too much money on booze sooo...hahaha!
@@BehindtheBar Point taken. And I realize craft producers use real 🍊 and don’t have large production capacity, and any brand of Dry Curaçao has an uphill battle with consumers used to reaching for Cointreau, GM and bottom shelf “triple sec” when they want to orange-up their drinks. But the latest round of tariff price hikes has been budget-busting. And our three-tiered system in the US just makes it worse.😢
@@andrewyarosh1809 for sure, it’s not easy and as you say, the share of the market who really consider their ingredients is fairly small! And I completely understand that some people are just straight priced out of some craft stuff.
The tax in Australia is massive as well but it’s interesting- the tax is per ml, not per $ value, so it actually means we have a lot less real bottom tier stuff than the states because it just doesn’t make any sense to produce or import a dirt cheap product and end up paying so much tax on it that it doesn’t sit too far below decent big name stuff from Diageo etc.
never really new the difference between DRY, and BLANC until now! thnx
If you’re interested, we have a deeper dive on vermouth styles here:
ua-cam.com/video/zDa4TEKjE9I/v-deo.html
Great drink. And the touch on history was very nice and informative. Cheers.
Thanks a bunch!
Thank you pal!
Making your own grenadine 👍
Next time I open a blanc/bianco vermouth this is on the list to make with a few others. Thanks
Nice job again ! I like the way you describe the flavors and the feel of the drink. It’s very informative and shows your a student of the game. Well done ..
Thanks William, so glad you enjoy 😊
Never knew it was a thing but I do love some white rum with bianco vermouth!
this is the 4th variation i made of this cocktail and its my favorite! thanks :)
Oh good! So glad you enjoyed it.
I love this drink from the moment I tested it. However I do prefer it with a dark rum. Truly a classic for the ages. Keep up the good work love.
Fair enough pal, it’s always good to find a drink that can be tailored to individual tastes as well 😊
For some reason Dolin Blanc has started putting a blue cap on the bottles available here in Maryland. I really miss that bottle you have, I always thought of it as a sophisticated look and a great nod to the French tri-color.
Interesting! That bottle was bought a while ago so it may well have happened here too, I’ll keep an eye out.
Brilliant timing! I was just going to look this up today as a colleague mentioned it was their favourite rum cocktail. Great video as always Cara!!
Great minds! Haha
Wow, you know I’ve never tried this one, gonna have to give it a go! Thanks for the video! Cheers!
So now we know! Hmm shame the weather aint up to it.... Lovley work as always! Thanks. :-)
Not sure how I haven't tried this one yet....Going on this list! Great Video.
Yes! Promptly made one after watching the video. Sadly I have not been able to find Havana Club 3 year, so made due with Havana Club Anjeo Blanco. Might have to go pick up some Plantation 3 Star this weekend and test the difference.
Amazing, thanks! Also whoever gave that thumbs down ought to be ashamed of themselves
Haha not everyone can have good taste 😉😜
Yes,they should
I've got Cointreau, so I think I will try making this sans grenadine per your recommendation!
Really love your break downs of the videos
Time stamps
Ingredients
Process etc
Thanks Mark, so glad you find it useful!
Keep em coming Cara! Even though I'm in Chicago, USA - I have a nice bottle of Havana Club - but it's dark. I will play with different scenarios based on your suggestions. You are beautiful and charming. Love your presentations ... and your pronunciations of Cointreau and Curacao. I do believe they sound better than when I say it. :)
Haha that year I spent in France paying off...
I made this with an El Dorado demarara rum not knowing how the recipe was "supposed" to be made and it blew me away. The orange, earthy, and burnt caramel notes were really intense. Like drinking a creme brulee or a spiced butter tart.
Sounds delicious! Did you use Blanc vermouth as well?
I used Lillet because I couldn't find Dolin blanc anywhere near me, which is usually my preferred brand of vermouth. Seemed to do the job. I also tried with dry vermouth and agree with what you said that the drink was flat.
I wish we could get Havana Club in the USA
You really bring great information; I learn a little something new in every video. I didn't even know that blanc vermouth was a thing, I thought it was synonymous with dry. This makes so much sense! The only problem is that every time I watch one of your videos my booze shopping list gets longer 😅
Haha, sorry about that!
The orange looks very sweet and delicious. Can I have that instead?
But let's just say the content was impeccable and also the presentation.
Yes, bump up the rum, love that funk!!! Dark rum, The Kraken!!! It's one of my new favorite rums, love the options, use the one you like, really like the way you explain about using the same type of spirit though we may not have the same brand, like my rums, silver, gold, coconut, spiced, dark, over proofed, sorry, I am rattling on again, Great video!!! Loved it!!! Yes, I love my rum
Thought you’d like this one Billy!
Oh Yes! Loved it!
i need to try kraken. i usually hate spiced rums with a passion but this is a dark spiced rum...maybe it’ll convert me. i love anything with a molasses overtone
@@ibnkhaldoun4319 the kraken is also an over proofed rum, more alcohol
Very nice, I have not tried this one yet. Great technique too!
Thanks pal!
Love the swallow tail garnish. I made sure to prepare mine beforehand, so I wasn’t ‘faffing about.’ 😄
The Egos of powerful men lmao. Solid vid, I like that you include replacements for the ingredients because we, the great unwashed here in America, dont have easy access to things like Havana club
😂 it’s honestly one of the harder things about doing these videos, so much of our audience is in the States but the alcohol market is very different over there. I love hearing others’ suggestions in the comments as well though 😊
To make matters worse availability of liquors varies from state to state. I made this with Thomas Tew Rum which was good. But that’s a dark Rum, I’d like to find a good lighter rum. Thanks for the lesson.
@@iatros69 Something like Brugal Extra Dry or Plantation 3 Stars is likely our best option in the states. The Brugal might be a little harsh and the Plantation may be a bit too much on the banana (I can kind of taste it, but others may not). Maybe a Foursquare Probitas or Cana Brava would be closer. Not that I've tried the real Havana Club (there's a version of Havana Club made in Puerto Rico that isn't particularly good for a rum in my opinion) so trying to go off guesses of what I'd expect to taste in a booze-forward rum drink.
I've got a Flor de Cana as my white rum currently, and I don't expect it to be smooth enough for this. I'll probably go down the Foursquare route when it's time to replace that bottle and give this a shot.
@Matthew Blackwell Ha! The PR Havana club is barely good enough for Cuba Libre! It’s a pale shadow of the real thing.
So glad you posted! I missed your videos and love me a manhattan esque drink :)
Glad you enjoyed pal! Luckily we shouldn’t run out of content before we can get back to shooting (fingers crossed anyway)! Let me know if you give it a try 😊
@@BehindtheBar I forsee one tomorrow while manhandeling the pork shoulder I have to turn into dinner! Pork and rum go well together right!?😁
Sarah Dodd 💯
@@BehindtheBar I only have Grand Marnier should I omit grenadine? I am still on the hunt for your favorite!
Sarah Dodd yeah I’d either omit the grenadine or knock the Grand Marnier back a little (5ml or so). It will definitely still work though! Whereabouts are you located?
Since you first posted this, it's become our favorite all booze drink - had one last night, actually :)
So glad to hear that 😊
Love this cocktail. Great vid. Would you discuss the Vieux Carre at some point?
Definitely!
@@BehindtheBar
Yeah, I tried this cocktail many times with Dry Vermouth and it didn’t ring the bell for me. Gonna buy a bottle of Blanc and try it again after watching your video 😬 nice to see a Grenadine that isn’t bright pink too 😂
Haha thanks pal, everyone keeps making fun of my grenadine 😔 but it was delicious!
Love this channel.
In case his name comes up again, FYI, it's a hard C in Menocal (men-oh-CAHL).
Also the G in Gerardo Machado is pronounced like an English H.
I wonder... are there records of how people would have prepper the orange twist when this drink became popular? Would be cool to have a sense of the period-appropriate garnish.
Thank you! Always struggle with the pronunciation haha!
Looks delicious! Thanks for the excellent video and I look forward to the next. Aside: great accent; I could listen to you read the dictionary and be happy lol
Thanks pal, so glad you enjoyed 😊
Отличный рецепт, надо записать!!! Like
I love the Marionette curacao too - although I notice you struggling with the glass stopper like I do
Haha luckily they’ve moved to cork now! The glass ones were so pretty but yeah, a little harder to get on and off 😊
Great cocktails Cara! With all your recommendations for various versions of spirits, liquors, etc. for different cocktails, I might run out of space...and money, if I used them all! :) I know you covered the basics, but could you possibly do a video on which spirits, liquors, vermuth, etc that could work well (if not perfect) for 90% of the time? Cheers from Switzerland!
Haha it’s an expensive hobby! Not sure if you’ve seen this one but we did something along those lines at the beginning of lockdown:
ua-cam.com/video/PR_bmMzQszg/v-deo.html
@@BehindtheBar Well, on a positive note, the more one "engages" in the hobby, the more likely one will forget how expensive it is! Thanks for the link, I'll check it out and keep up the great work!
This is tasty with plantation 3 star.
Mmm fruity!
As always an excellent and informative video to a new cocktail in my book, just bought some Grand Marnier a few days ago, and I have a few bottles of rum, was wondering if this would be too far off from your recipe. I also do have a Lillet blanc that could maybe substitute for the white vermouth? Thanks for the videos !!!
I would use the Lillet, and maybe only 5ml Grand Marnier. It will definitely be sweeter but if you have some orange bitters that could balance it out nicely? Otherwise just use 15ml Lillet to start and see how that goes 😊 let me know how you get on!
@@BehindtheBar So I followed the 5ml Grand Marnier 15ml Lillet Blanc. I did have the orange bitters. But sadly I had no white rum (i'm a big dark rum fan) so I used Appleton Estate 12yr. Rare Casks. This cocktail brings huge complex flavor, not like anything I've ever had or made before. a great drink. Thank you so much!
Captn. Gundam ooh that sounds great! Honestly the dark rum probably works better with the more robust Lillet so it’s a win 😊
i really need to get a a bottle of blanc. never tasted it
If I can only opt for one vermouth I often have this as it can sort of be substituted in for both dry and sweet with a bit of tweaking - a wet Martini or a White Negroni 😋
Veritas should work well.
Hi, Cara. Do you have a "buy the backbar" program? I'd love to contribute by buying bottles from time to time.
We don't at the moment. It's a good idea, but our set is a real restaurant so there's a good chance someone would drink your bottle between filming days!! We'll have a think about how that could work and let you know!
@@BehindtheBar ...and now I know. XD
Beautiful and precise as always! Btw is Bacardi 8 more like a dark rum? Not aged rum?
Bacardi 8 is aged, for 8 years…haha. But it’s definitely on the lighter end of aged rums, I think it would work here!
@@BehindtheBar thanks darling! I hope it will work also in others aged rum cocktails..
Notification Gang 😎💯
😂🥇
There's sadly no way I can use three bottles of vermouth before it goes off. Unless I start drinking it on the rocks in the afternoon like the Spanish. :D Could you do a split pour of dry and sweet to sub for the blanco? When I tried the Carpano Classico Bianco it seemed to kind of split that difference.
What’s wrong with the first option?! Haha! You could certainly try it, I’d just probably go 75 dry:25 sweet as you don’t want to drown out all the nice citrus and herbal notes from the dry. Let me know how you get on 😊
@@BehindtheBar Tried this last night. I thought it worked nicely with the 75/25 dry/sweet combo.
Looks good! (It's ok if you do a sponsored video...it's your channel!)
Thanks pal! This one isn’t sponsored but we’re looking at doing some collaborative content in the future- it will always be clearly marked though 😊
dam your channel is growing hella fast! maybe the lovely chaps responsible for the marionette products will sposnor you soon
Haha it’s very small, I don’t even think they get paid for it yet! But it’s nice to support nice people making yum things 😊
As someone who loves cocktails and doesnt have company much how important is the blanc vermouth choice here? I am a light to moderate drinker consuming anywhere from 5 to 1 or 0 drinks a week. I would be afraid that this would go to waste as vermouth is perishable. I know that Lillet and Cocci Americano are a blanc vermouth as well but very different from each other as well as Dolin. The Vesper normally calls for Lillet and I realize the pool of Blanc vermouth cocktails is a small one. Normally when I have sweet vermouth I have a good group of options on cocktail. What would you reccommend as far as the Blacn goes for choices and what else could I do with it.
It’s a fair question, Blanc vermouths are a bit more robust than dry so will last a bit longer but not forever; probably a couple of months max. If you only want to have one bottle I would say Lillet is the most versatile - it is bold enough to stand up where Cocchi is used but not so bold it won’t totally unbalance drinks that call from Dolin or something more delicate. Plus it makes a great spritz! Worst comes to the worst, white vermouth can be substituted for white wine in cooking recipes if you do have it for a bit too long to use in drinks any more 😊
@@BehindtheBar that helps thank you very much. I needed some type of Blanc for the Verpser and the Presidente
When is the first edition of the "Behind the Bar" book coming out?
One day!
do you notice any major differences between dry curcao and grand mariner? both are cognac-based as far as i know, but curcao is huge in tiki & tiki-facing drinks.
they’re definitely NOT triple sec, i was told not to mix them up when barbacking (although triple sec works just fine in this cocktail.)
It’s an interesting question, there’s actually no legal definition as to what can be called Curacao or triple sec - triple sec is actually thought to be a marketing ploy thought up by Cointreau who then dropped it from their bottle when ‘triple sec’ began to be associates with lower quality products (but now people often think of blue when they see Curacao!) so I don’t tend to get too hung up on the names and just use brands I like! Grand Marnier is a bit sweeter than, for instance, Pierre Ferrand dry Curacao but also drier than a lot of others! Interesting article on it here, but essentially you can use them pretty interchangeably and just adjust specs to desired sweetness:
drinks.seriouseats.com/2012/08/which-is-the-best-orange-liqueur-triple-sec-curacao-cointreau-grand-marnier-reviews.html
@@BehindtheBar i can definitely tell you that i could sip cointreau straight if i wanted to. i actually loathe grand marnier straight (it’s probably the cognac base mixed with the sweetness). so if there wasn’t a difference initially, there definitely is now.
one triple sec we used at my last bar instead of cointreau was combier (they claim they came first and honestly i don’t know if there’s anyway to really prove it).
it’s not quite as sweet as cointreau, and less aggressive orangey - it’s got a nice perfuminess to it and i can see it working well maybe in a gin cocktail vs one with brown liquor.
or i am trying to justify having more than one bottle of triple sec, same difference
@@ibnkhaldoun4319 totally fair, Cointreau definitely has a cleaner zestiness whereas Grand Marnier is quite heavy and can be difficult to balance. Combier sounds delicious, I definitely find some are better for certain drinks than others and sounds like you really enjoy the variances so no need to justify!
“The el presidente”
“El” means the
The the president lol
Yup! But it sounds a bit weird in English to say it without a ‘the’. Classic translation catch 22.
How come your homemade grenadine isnt purple in colour?
I’m honestly not too sure, it tasted great but came out a bit darker than usual- the joys of homemade haha! Potentially just the brand of pomegranate juice or molasses as they were different to what I use in the bar.
@@BehindtheBar I guess thats one of the benefits of homemade, its not uniform and tastes better than shop bought.
"delicate egos of powerful men" lol. It's true, but not just powerful men.
😂
That Grenadine looks sickeningly pale!
Pale? To me it came out quite dark! It was delicious but not sure if it was the brand of pomegranate juice or molasses, it wasn’t as vibrant as usual.