Possible I missed something but it looks like you said 1½oz coconut syrup, ½ oz adjusted pineapple but then the recipe card says the opposite. I'm assuming the card is right here, may try this this weekend!
@@mkc673 Hey bro, Give it crack both ways and let us know how you go. Just did the 1 1/2 juice and 1/2 Coconut syrup from the card and it's pretty bright and tart with little coconut. I liked the 1/2 juice and 1 1/2 syrup version. But I do have a sweet tooth. Hey, maybe we got 2 cocktails for 1 out of this. 😄
Am I alone in thinking that the piña colada doesn't need to be a balanced drink. I mean if you want something balanced you've got tons of other options. To me the piña colada is supposed to be a sweet drink that you occasionally indulge in when you're in the mood for that kind of thing.
I see where you’re coming from. My dilemma is that I love pina coladas but because they’re so sweet and fatty made the traditional way I rarely ever make them. So the way that I see it is that having multiple variations allows me to have a drink that I really enjoy more often depending on what I’m looking for. Plus knowing about the xantham gum trick really helps for people that hate when their drinks separate. Even a standard pina colada recipe has some variation in the ratios or ingredients.
Yeah, I think I'm in the mood for a pina colada about once a year. Otherwise I'm generally just slamming down Painkillers for a more balanced, but similar drink. Still want to try this though.
Good video but wrong information on the 'original' recipe. The original rum used in the Piña Colada wasn't a white rum, much less Bacardi. The original rum used was Don Q Gold. Maybe you should try it with that. Don Q is the #1 puertorican rum. And like Garret said, a great upgrade would be using Don Q Reserva 7. Cheers! 🇵🇷🍹
I've experimented trying ~20 different rums mixed individually with pineapple juice. Never have tried the Don Q Gold but the best rum I've found - without adding too much character to the drink and thereby changing its essence from the original recipe as what commonly happens with long-aged rums - is Cruzan gold (technically Cruzan Aged Dark Rum). The standout benefit of that Cruzan is a buttery texture. The Don Q is said to be a blend of rums aged 1 1/2 to 5 years. The Cruzan is said to be a blend of rums aged 2 to 4 years, so pretty similar. I *have* tried the Don Q *Cristal* (also aged 1 1/2 to 5 years) in pineapple and found that Cruzan superior by a good degree.
Yes!!!! I have been waiting for this! Lovely episode friend. Really thoroughly enjoyed it. The integration of the conversation with Garret into the rest of the episode, was excellently done. Also everyone repeat after me: "coconut syrup"
I support your decision to change the name from cream of coconut to coconut syrup!! Omg, I constantly get confused as to which one is cream of coconut and which one is coconut cream. They are very different ingredients, but the names are too similar and it's easy to mix them up. Btw- I loved this video! I'm a huge fan of blender drinks, especially the pina colada. I enjoy making it at home and changing up the recipe every so often. It's a constantly evolving drink that has no perfect or ideal recipe (in my opinion).
You might laugh at me but my favorite Piña Colada uses Coconut Milk, Coconut Rum (I like the Ray & Nephews one but you could even go for Malibu if you're not a snob), a float of OFTD and fresh pineapple juice. It does absolutely not need acidity. It's meant to be sweet. Don't be scared of sweet. It's ok you're still manly. 😂
Having gone deep on making frozens from Tropical Standard this summer and then riffing on the template to create new ones, Garrett really does have some great techniques in his recipes that are worth the small extra effort.
If I have Plantation Stiggin’s Pineapple rum at home, I make a daiquiri spec’d Pina Colada with homemade coconut syrup in place of simple syrup. 2oz Stiggin’s 1oz lime juice .75oz coconut syrup 5 drops saline Serve up in a coupe. Delicious
Absolutely wonderful episode, love the in depth explanation. Also respect the humble approach to others' great work. This educational episode was a game changer for me. Thanks!
Garrett's version sounds amazing! But I'm likely not gonna ever put the work in to try it at home, lol. Definitely gonna try your whip shaked version though! Maybe I'll make it back up to New York one day and try his.
Agreed on the Trader Joe's pineapple juice! I am blessed with a farmer's market near me that cold-presses their own pineapple juice, but supply is sporadic as it is very popular and they don't make it every day. I was making Kainpillers for a gathering one day and they were clean out, I happened to go to Trader Joe's next, saw the juice and figured it was a step up from Dole and bought several of the small bottles. Eureka! It was every bit as good as the cold-pressed stuff fresh from the market, perfect for cocktails.
Yay! Another acid adjusted drink! I can’t go back to drinking pineapple juice cocktails without adjusting first, definitely going to try this. By the way, my new favorite drink (non-frozen) is the acid adjusted pineapple daiquiri. Yo anyone trying to acid adjusted their cocktails, it’s VERY important to get the measurements as close to accurate as possible, it makes a world of difference
In pursuit of the perfect Pina Colada ... only a few cocktails are worthy of a herculean effort to craft perfection. The Pina Colada is one of them. Well done Leandro.
I have always made my colada as a shaken cocktail with 20ml cream and 40ml whole milk, coconut syrup, pinapplejuice, jamaican rum. Its easy to make at home as well as behind the bar, but i definitely have to try it with the citrus adjusted juice and perhaps some angostura! I find that the colada is a good template, such as the daquiri and margarita is as well
Understanding that we are talking about personal preferences here, I am going to pass on these iterations. A tropical fruit drink in my opinion should be leaning towards sweet. I like the xanthan gum addition and have added that to my recipe. But angostura bitters? Hard pass. I do the frozen pineapple chunks and the coconut milk addition. Also, I use the dark rum as a pour over.
Wonderful. I recently discovered: acid adjusting solution, essential oil sprays, now using xanthan gum in cocktail… Lots of topics to nerd about and try for great drinks at home!
I got fresh coconuts recently so I made homemade cream of coconut, definitely not syrup haha, mine is lightly filtered, lightlish-ly sugared, really creamy, has a low shelter life, and is delicious... No, really! I happen to have coconut flower's sugar at home that's been used shyly, and as en experiment I made my cream of coconut with coconut flower's sugar, coconut water, unpeeled-coconut flesh, boiled at medium heat for an hour and lightly filtered. The result was some kind of toffee - nutty coconut aroma with hints of banana peel, cream of coconut , absolutely delightful. It pairs extremely well with pineapple juice for my taste, but I don't think piña coladas lack acidity tbh, my palate is sensitive to acidity and bitterness, and I love acidic and citrus-y flavors, just not with cream and I find the pineapple acidity to be doing a perfect job at balancing the drink without sharpening it, keeping it creamy and mellow. I have done ChiChis and white-rum chichis, I've always loved the drink as a coconut-forward piña colada, but this specific cream transcended it. I used cheap vodka (not dirt cheap, just flavorless enough - think 12-15$) and with only bottled 100% pineapple juice I made one of my favorite drink if this year, and I've had way more complex and expensive creams and liqueurs, like in the base version switching the vodka to a light white-rum enhanced it, but more complex rums didn't. Also delicious in Batidas! I have not tried it in piña coladas because I lack fresh pineapples atm, but since there will never be a chichi video, at least it's there. ^^ I really encourage anyone that can get a hold on coconut flower's sugar to try this recipe and be the star of the day, my guests still talk to me about it.
The champagne pina colada at Coupette in London is absolutely incredible. It's a shame the size of it has decreased over time as well as the price gone up, but it's a fab drink
I had a Mai Tai at this bar in New Orleans called Cane & Table where they garnished the drink with a dehydrated lime or lemon, but that was the most unpleasant smell. I had to toss the garnish and the $20 drink immediately afterwards cuz it stunk up that too. So I’m too damaged for the dehydrated fruit
Head to geolog.ie/BARFLY70 or scan the QR code on the screen and use code BARFLY70 and they will give you an exclusive 70% off of their award-winning skincare trial set. On top of that you can SAVE BIG on the add-ons products of your choice when you add it to your trial. Thank you Geologie for sponsoring this video!
Another amazing video, definitely going to add your take on this drink to my collection. Also, I recall that one of your most recent videos of the best cocktails of the year, there was a Rum Old Fashioned that looked absolutely amazing. My question is could you take the three Rums used in the Old Fashioned and use it in a piña colada or a Mai Tai? Would love to know some drinks that use the same ingredients so I can use it for multiple things. Keep up the amazing work Leandro.
For Garrett's recipe, it says .5 oz coconut syrup on the recipe card, but it looks like you used 1.5oz when making it. Which one is correct? Also, did I miss the section on making acidulated pineapple juice? Or is there a separate video on that somewhere?
Very interesting for northern markets without nice and fresh pineapples, otherwise just stick with the classic version imo, you are probably already using homemade (cream of) coconut syrup anyway so you have the sugar level under control, if you really want acidity, bottled lemon juice is so acidic that a few drops will suffice without changing the flavor profile too much, plus it's dirt cheap and easily available.
I used to like a Pina Colada. But since getting into cocktails a little more seriously, I'd kind of dismissed the drink. Will definitely revisit this iteration.
Thanks so much for this. Frozen drinks are underrated indeed. Most bars mess up this drink. Any thoughts to using some frozen pineapple to add texture?
Weird how there aren't more rums around the 100 proof mark. The selection of skips from the 80 to low 90s range straight to navy proof, for the most part. 100 proof does seem like a sweet spot for cocktails!
Steve the Barman told me that most commercial Creme of Coconut contain emulsifiers so additional xantham gum isn't necessary. If you're making your own then it would be useful.
Particularmente pregiero y ne quedo con la piña colada original. Afirmar que la han perfeccionado es solo subjetivo, siempre habrán personas que no le gusta la acidez en un coctel que originalmente no lleva citrico, salvo la propua acidez de la piña. Los gustos y preferencias siempre serán subjetivos. Saludos.
I was thinking a good video you could do is an episode on Bartender health tips. Bar Rot is a serious issue for most drink slingers and it’s really hard to get over it. Tennis elbow is another one .
Question: While making Garret’s PC you say 1/4 tsp of Xantham Gum (14:11) but the recipe card at the end says 1 tsp of Xantham Gum (17:02). Can you clarify which it is?
Is coconut syrup not different to coconut cream? And is coconut cream and cream of coconut not the same thing? I don't know the exact difference but coconut cream has more body to it whereas coconut syrup is straight up infused syrup
The difference between coconut cream and cream of coconut is that the latter has added sugar. Leandro has made the point before that these two are easily confused, and so he prefers to call the one with added sugar coconut syrup rather than cream of coconut.
Xanthum gum is bad for the gut microbiome and induces excess gut inflammation. Xanthum gum is now so prevalent in our food, that it is being consumed at levels not anticipated when approved by the FDA, which is leading to excess consumption and greater gut inflammation. It is also a relatively new food additive with unstudied history that is now becoming more clear. Keep up the great content, as a home bartender, you have upped my cocktail game and appreciation immensely.
I like the idea to ‘water down’ the cream of coconut using coconut milk, but it also seems wasteful. Wouldn’t it be better to just use the coconut milk to make a less sweet cream of coconut to begin with? That way you’re not stuck with 2 separate ingredients most people won’t get through.
What can’t you guys just say it’s a Puerto Rican drink, it’s always said a drink made in the Carib Hilton hotel by Monchito, guess what that hotel is in PR and monchito is a Puerto Rican. Btw!!! There’s not a “a lot of recipes out there” to do, there’s only one recipe, is just people making additions to it.
Pros of being european. Havana Club is like the best "base" rum around here... Don't get me wrong, Bacardi is wonderful but Havana Club is around the same price here and a Daquiri w/Havana Club is so much better than with Bacardi
He says 1/4 tsp and "1/4 tsp" is written on screen. A little xantham gum goes a long way. Consuming too much can actually mess up your stomach.(not that 1 tsp would do that)
I'm sorry but farm-to-table isn't just a solid food thing... i absolutely hate breaking down the pineapple juice i'm sorry and turning a freshly made drink into some processed drink-like substance. this all screams contrived hipster nonsense to me. i just don't get. I LOVE EVERYTHING ELSE THOUGH SO MUCH!! 🙏
Holy shit. Massive mistake on the recipe screen. DO NOT use 1tsp of Xanthan Gum. I made it from that screen and it was almost like drinking a paste. It was like the consistency of hair gel coming out of my blender.
No worries, ended up making another. If nothing else it was an interesting science experiment. I should have caught it knowing I usually use way less but I was really tunnel visioned on measurements with the scale out and everything. Also thanks for the videos, you have been my main introduction to tiki alongside Anders. And Garret is the man!
Omg the shaked Cocktail was absolutely terrible. The official Cocktail from the IBA Cocktail list is much bether. I was confused how can peoble drink such e bad Cocktail.
Let me save you all the expense and time. That “adjusted” piña colada was HORRIBLE. It tasted like slightly sweetened salt water. I hate I invited a friend to suffer with me. I will say that the Xanthan gum is excellent for a great blend and mouthfeel. Consider yourself warned.
I think the guy not at the bar gets it i dont drink much but i love a good piñacolada but what gerret says makes sence love the first one and the last one
If I die, having never become a “casual drinker,” “smoker,” & or “socialite,” all be alraight! #JustifiedintoxicationShouldntBeAPriviledgeReservedExclusivelyForCasualDrinkersCasualSmokersCasualSocialitesAndOrDoGooders
Hey Guys little mistake on the recipe screen for Garrett’s version. Use 1/4 tsp of Xanthan gum. NOT 1 tsp!!!!
Possible I missed something but it looks like you said 1½oz coconut syrup, ½ oz adjusted pineapple but then the recipe card says the opposite. I'm assuming the card is right here, may try this this weekend!
Just made this and yea, Big mistake. Did 1/2 tspn and it was like jelly. Oh well, got to make a 2nd one and yea, 1/4 is the way. Great video btw.
@@mkc673 Hey bro, Give it crack both ways and let us know how you go. Just did the 1 1/2 juice and 1/2 Coconut syrup from the card and it's pretty bright and tart with little coconut. I liked the 1/2 juice and 1 1/2 syrup version. But I do have a sweet tooth. Hey, maybe we got 2 cocktails for 1 out of this. 😄
Nice catch. Would love to know if you tried it out and which version works out for you!@@mkc673
Dang I didn't see this until too late. This thing is thiiiiiickkk
Everything Garrett makes seems to be perfect
Seriously, I've made nearly every drink in Tropical Standard and it's replaced all of the classic versions for me.
Am I alone in thinking that the piña colada doesn't need to be a balanced drink. I mean if you want something balanced you've got tons of other options. To me the piña colada is supposed to be a sweet drink that you occasionally indulge in when you're in the mood for that kind of thing.
I see where you’re coming from. My dilemma is that I love pina coladas but because they’re so sweet and fatty made the traditional way I rarely ever make them. So the way that I see it is that having multiple variations allows me to have a drink that I really enjoy more often depending on what I’m looking for. Plus knowing about the xantham gum trick really helps for people that hate when their drinks separate. Even a standard pina colada recipe has some variation in the ratios or ingredients.
@Mezcaudill that's a fair point. I'm not really a lover of the piña colada so usually I only make them when others ask me for one.
Yeah, I think I'm in the mood for a pina colada about once a year. Otherwise I'm generally just slamming down Painkillers for a more balanced, but similar drink.
Still want to try this though.
@@Torso6131a pain killer is a pina colada for adults.
I would rather missionaries downfall over Piña colada
Good video but wrong information on the 'original' recipe. The original rum used in the Piña Colada wasn't a white rum, much less Bacardi. The original rum used was Don Q Gold. Maybe you should try it with that. Don Q is the #1 puertorican rum. And like Garret said, a great upgrade would be using Don Q Reserva 7. Cheers! 🇵🇷🍹
I've experimented trying ~20 different rums mixed individually with pineapple juice. Never have tried the Don Q Gold but the best rum I've found - without adding too much character to the drink and thereby changing its essence from the original recipe as what commonly happens with long-aged rums - is Cruzan gold (technically Cruzan Aged Dark Rum). The standout benefit of that Cruzan is a buttery texture.
The Don Q is said to be a blend of rums aged 1 1/2 to 5 years. The Cruzan is said to be a blend of rums aged 2 to 4 years, so pretty similar. I *have* tried the Don Q *Cristal* (also aged 1 1/2 to 5 years) in pineapple and found that Cruzan superior by a good degree.
Yes!!!! I have been waiting for this! Lovely episode friend. Really thoroughly enjoyed it. The integration of the conversation with Garret into the rest of the episode, was excellently done.
Also everyone repeat after me: "coconut syrup"
I support your decision to change the name from cream of coconut to coconut syrup!! Omg, I constantly get confused as to which one is cream of coconut and which one is coconut cream. They are very different ingredients, but the names are too similar and it's easy to mix them up.
Btw- I loved this video! I'm a huge fan of blender drinks, especially the pina colada. I enjoy making it at home and changing up the recipe every so often. It's a constantly evolving drink that has no perfect or ideal recipe (in my opinion).
You might laugh at me but my favorite Piña Colada uses Coconut Milk, Coconut Rum (I like the Ray & Nephews one but you could even go for Malibu if you're not a snob), a float of OFTD and fresh pineapple juice. It does absolutely not need acidity. It's meant to be sweet. Don't be scared of sweet. It's ok you're still manly. 😂
I use an ounce of Malibu in mine
Having gone deep on making frozens from Tropical Standard this summer and then riffing on the template to create new ones, Garrett really does have some great techniques in his recipes that are worth the small extra effort.
If I have Plantation Stiggin’s Pineapple rum at home, I make a daiquiri spec’d Pina Colada with homemade coconut syrup in place of simple syrup.
2oz Stiggin’s
1oz lime juice
.75oz coconut syrup
5 drops saline
Serve up in a coupe. Delicious
Absolutely wonderful episode, love the in depth explanation. Also respect the humble approach to others' great work. This educational episode was a game changer for me. Thanks!
Garrett's version sounds amazing! But I'm likely not gonna ever put the work in to try it at home, lol. Definitely gonna try your whip shaked version though! Maybe I'll make it back up to New York one day and try his.
I just bought a vitamix so I appreciate the timing with this video.
12:50 was waiting for the xanthan gum trick to be mentioned, game changer
Agreed on the Trader Joe's pineapple juice! I am blessed with a farmer's market near me that cold-presses their own pineapple juice, but supply is sporadic as it is very popular and they don't make it every day. I was making Kainpillers for a gathering one day and they were clean out, I happened to go to Trader Joe's next, saw the juice and figured it was a step up from Dole and bought several of the small bottles.
Eureka! It was every bit as good as the cold-pressed stuff fresh from the market, perfect for cocktails.
Yay! Another acid adjusted drink! I can’t go back to drinking pineapple juice cocktails without adjusting first, definitely going to try this.
By the way, my new favorite drink (non-frozen) is the acid adjusted pineapple daiquiri.
Yo anyone trying to acid adjusted their cocktails, it’s VERY important to get the measurements as close to accurate as possible, it makes a world of difference
My Recipe is pretty close:
2 Plantation 3 Stars
2 Pineapple Juice
1 Cream of Coconut
1/4 Lime Juice
1/8 Orgeat
Pinch of Salt
Blended
I did not consider orgeat, should work well with the coconut
@@MrFennmeista right. Just a bit to add some nuttiness but not enough to stand out
In pursuit of the perfect Pina Colada ... only a few cocktails are worthy of a herculean effort to craft perfection. The Pina Colada is one of them. Well done Leandro.
To me, the first version is PERFECT!! No need to put in acidity!! Case closed!
The Painkiller is the evolved form of the Piña Colada
Couldn't agree more
Awesome video! I can't wait to try out Garrett's recipe 😀
I have always made my colada as a shaken cocktail with 20ml cream and 40ml whole milk, coconut syrup, pinapplejuice, jamaican rum. Its easy to make at home as well as behind the bar, but i definitely have to try it with the citrus adjusted juice and perhaps some angostura!
I find that the colada is a good template, such as the daquiri and margarita is as well
4th option,1954 recipe:
2 oz. Puerto Rican rum
1 oz. cream of coconut (Coco Lopez)
1 oz. heavy cream
6 oz. pineapple juice
½ cup crushed ice, 15secs
Coco lopez is cream of coconut and not coconut cream
Have you made this recipe? What does the heavy cream do for it?
@@Best_Served_Neat_On_Ice I made this recipe once, hard to decide, it tasted milkshake esque, 50s diner. Give it a try.
Understanding that we are talking about personal preferences here, I am going to pass on these iterations. A tropical fruit drink in my opinion should be leaning towards sweet. I like the xanthan gum addition and have added that to my recipe. But angostura bitters? Hard pass. I do the frozen pineapple chunks and the coconut milk addition. Also, I use the dark rum as a pour over.
Wonderful. I recently discovered: acid adjusting solution, essential oil sprays, now using xanthan gum in cocktail… Lots of topics to nerd about and try for great drinks at home!
I got fresh coconuts recently so I made homemade cream of coconut, definitely not syrup haha, mine is lightly filtered, lightlish-ly sugared, really creamy, has a low shelter life, and is delicious...
No, really! I happen to have coconut flower's sugar at home that's been used shyly, and as en experiment I made my cream of coconut with coconut flower's sugar, coconut water, unpeeled-coconut flesh, boiled at medium heat for an hour and lightly filtered.
The result was some kind of toffee - nutty coconut aroma with hints of banana peel, cream of coconut , absolutely delightful.
It pairs extremely well with pineapple juice for my taste, but I don't think piña coladas lack acidity tbh, my palate is sensitive to acidity and bitterness, and I love acidic and citrus-y flavors, just not with cream and I find the pineapple acidity to be doing a perfect job at balancing the drink without sharpening it, keeping it creamy and mellow. I have done ChiChis and white-rum chichis, I've always loved the drink as a coconut-forward piña colada, but this specific cream transcended it. I used cheap vodka (not dirt cheap, just flavorless enough - think 12-15$) and with only bottled 100% pineapple juice I made one of my favorite drink if this year, and I've had way more complex and expensive creams and liqueurs, like in the base version switching the vodka to a light white-rum enhanced it, but more complex rums didn't.
Also delicious in Batidas!
I have not tried it in piña coladas because I lack fresh pineapples atm, but since there will never be a chichi video, at least it's there. ^^
I really encourage anyone that can get a hold on coconut flower's sugar to try this recipe and be the star of the day, my guests still talk to me about it.
The champagne pina colada at Coupette in London is absolutely incredible. It's a shame the size of it has decreased over time as well as the price gone up, but it's a fab drink
I had a Mai Tai at this bar in New Orleans called Cane & Table where they garnished the drink with a dehydrated lime or lemon, but that was the most unpleasant smell. I had to toss the garnish and the $20 drink immediately afterwards cuz it stunk up that too. So I’m too damaged for the dehydrated fruit
Loved seeing all these verisons! Do you think using rums like Coconut Cartel and Plantation Pineapple could enhance any of these versions?
good insight, good video, thanks
Spotted: Dutch Courage, Baltimore. Woop woop.
Head to geolog.ie/BARFLY70 or scan the QR code on the screen and use code BARFLY70 and they will give you an exclusive 70% off of their award-winning skincare trial set. On top of that you can SAVE BIG on the add-ons products of your choice when you add it to your trial. Thank you Geologie for sponsoring this video!
Another amazing video, definitely going to add your take on this drink to my collection. Also, I recall that one of your most recent videos of the best cocktails of the year, there was a Rum Old Fashioned that looked absolutely amazing. My question is could you take the three Rums used in the Old Fashioned and use it in a piña colada or a Mai Tai? Would love to know some drinks that use the same ingredients so I can use it for multiple things. Keep up the amazing work Leandro.
For Garrett's recipe, it says .5 oz coconut syrup on the recipe card, but it looks like you used 1.5oz when making it. Which one is correct?
Also, did I miss the section on making acidulated pineapple juice? Or is there a separate video on that somewhere?
We never got an answer to this unfortunately
You DID miss it.... 13:20
Very interesting for northern markets without nice and fresh pineapples, otherwise just stick with the classic version imo, you are probably already using homemade (cream of) coconut syrup anyway so you have the sugar level under control, if you really want acidity, bottled lemon juice is so acidic that a few drops will suffice without changing the flavor profile too much, plus it's dirt cheap and easily available.
I add .5oz white 151 to mine, with lime and frozen pineapple pulp. I prefer a shake PC. But xanthum gum is a great idea.
Is it .5 oz of the pineapple juice or 1.5 oz of the pineapple juice the recipe card and whats in the video are different
Totally agree a good Pina Colada is very underrated!
I used to like a Pina Colada. But since getting into cocktails a little more seriously, I'd kind of dismissed the drink. Will definitely revisit this iteration.
Garret is like the Oppenheimer of mixed drinks
Do you have a recipe for coconut syrup? Thanks for the video, super interesting!
Thanks so much for this. Frozen drinks are underrated indeed. Most bars mess up this drink. Any thoughts to using some frozen pineapple to add texture?
Yes frozen pineapple is a great way to go not only for texture but also to control dilution, it’s all in the video
Frozen pineapple is IN THE VIDEO recipe
Weird how there aren't more rums around the 100 proof mark. The selection of skips from the 80 to low 90s range straight to navy proof, for the most part. 100 proof does seem like a sweet spot for cocktails!
I’d definitely agree
Steve the Barman told me that most commercial Creme of Coconut contain emulsifiers so additional xantham gum isn't necessary. If you're making your own then it would be useful.
That does make sense buuuut I’m always make my own coconut cream because it just tastes much much better
Honestly, I love the xanthan trick but I will always love a whipshaken (...?) pina always and forever.
apart from Xanthan gum and using a fully sliced off(peel & pith lime for the added natural acid, the rest are as follow and still as great
Garret’s drinks may only surpassed by his outstanding wardrobe. Thanks again guys!
Particularmente pregiero y ne quedo con la piña colada original. Afirmar que la han perfeccionado es solo subjetivo, siempre habrán personas que no le gusta la acidez en un coctel que originalmente no lleva citrico, salvo la propua acidez de la piña. Los gustos y preferencias siempre serán subjetivos.
Saludos.
I was thinking a good video you could do is an episode on Bartender health tips. Bar Rot is a serious issue for most drink slingers and it’s really hard to get over it. Tennis elbow is another one .
Can you substitute xanthan gum for gum arabica?
They each have unique properties so no they can’t be subbed one for the other
Question: While making Garret’s PC you say 1/4 tsp of Xantham Gum (14:11) but the recipe card at the end says 1 tsp of Xantham Gum (17:02). Can you clarify which it is?
It’s 1/4 tsp. He said the end card is a typo in another comment.
Guess which one i made tonight? 🤡
Does Xantham gum goes bad after open?
Is coconut syrup not different to coconut cream? And is coconut cream and cream of coconut not the same thing? I don't know the exact difference but coconut cream has more body to it whereas coconut syrup is straight up infused syrup
The difference between coconut cream and cream of coconut is that the latter has added sugar. Leandro has made the point before that these two are easily confused, and so he prefers to call the one with added sugar coconut syrup rather than cream of coconut.
Cream of coconut stands for coconut as condensed Milk stands for Milk.
Coconut cream is heavy cream in this analogy
Xanthum gum is bad for the gut microbiome and induces excess gut inflammation. Xanthum gum is now so prevalent in our food, that it is being consumed at levels not anticipated when approved by the FDA, which is leading to excess consumption and greater gut inflammation. It is also a relatively new food additive with unstudied history that is now becoming more clear.
Keep up the great content, as a home bartender, you have upped my cocktail game and appreciation immensely.
Awesome!
I like the idea to ‘water down’ the cream of coconut using coconut milk, but it also seems wasteful. Wouldn’t it be better to just use the coconut milk to make a less sweet cream of coconut to begin with? That way you’re not stuck with 2 separate ingredients most people won’t get through.
Where the heck did you get Havana Club?
Mexico
Any reason for frozen pineapple and not fresh?
Frozen will act like ice and make it slushy but to be clear that was a pineapple I cut up and froze so still fresh
Existing Conditions sounds like our was started by a construction manager. Div02, anyone? 😂
dont use pineapple juice, use frozen pineapple, maybe some mango
Someone fucked up the graphic at 17:02 and switched the Acidulated Pineapple Juice and Coconut Syrup ratio.
What can’t you guys just say it’s a Puerto Rican drink, it’s always said a drink made in the Carib Hilton hotel by Monchito, guess what that hotel is in PR and monchito is a Puerto Rican. Btw!!! There’s not a “a lot of recipes out there” to do, there’s only one recipe, is just people making additions to it.
I mean I think we did say it was Puerto Rican by mentioning who made it and where it was made
@@TheEducatedBarfly
Then I apologize to you!!!! Cheers!!!
why not use real coconut cream. It is unsweetened?
so, uhh, where'd you get that Havana Club?
Uuuummmm Mexico?
Pros of being european. Havana Club is like the best "base" rum around here... Don't get me wrong, Bacardi is wonderful but Havana Club is around the same price here and a Daquiri w/Havana Club is so much better than with Bacardi
@@musiogoI was wondering why people were asking
1/4tsp or 1tsp of xanthan gum?
He says 1/4 tsp and "1/4 tsp" is written on screen. A little xantham gum goes a long way. Consuming too much can actually mess up your stomach.(not that 1 tsp would do that)
@@TheDukeOfReuben the end says 1tsp. 🤷🏻♂️
The end is a typo I guess I didn’t catch it’s 1/4 tsp
@@CalebDrawdy looks like a 1/4tsp to me. Edit: didn't see his reply/confirmation before I posted this.
hi
do you still have the coffee sponsor?
Trade? No we parted ways with them earlier this year
ahh OK, anyway love the channel@@TheEducatedBarfly
I'm sorry but farm-to-table isn't just a solid food thing... i absolutely hate breaking down the pineapple juice i'm sorry and turning a freshly made drink into some processed drink-like substance. this all screams contrived hipster nonsense to me. i just don't get. I LOVE EVERYTHING ELSE THOUGH SO MUCH!! 🙏
Holy shit. Massive mistake on the recipe screen. DO NOT use 1tsp of Xanthan Gum. I made it from that screen and it was almost like drinking a paste. It was like the consistency of hair gel coming out of my blender.
Yeah sorry about that. Only 1/4 tsp as it says in the video
No worries, ended up making another. If nothing else it was an interesting science experiment. I should have caught it knowing I usually use way less but I was really tunnel visioned on measurements with the scale out and everything.
Also thanks for the videos, you have been my main introduction to tiki alongside Anders. And Garret is the man!
I think you take too little coconut in every version.
Coconut orgeat*
Omg the shaked Cocktail was absolutely terrible. The official Cocktail from the IBA Cocktail list is much bether. I was confused how can peoble drink such e bad Cocktail.
No it's not. Imagine talking about tiki cocktails and then saying 1/4oz of lime juice makes a drink "terrible".....
You need to teach Americans to stop ...
From asking
Do you know how to make mojito
Do you know how to make old fashioned..etc etc
First time here, host seems very arrogant and full of himself.
You know what they say about assumptions though right?
Let me save you all the expense and time. That “adjusted” piña colada was HORRIBLE. It tasted like slightly sweetened salt water. I hate I invited a friend to suffer with me. I will say that the Xanthan gum is excellent for a great blend and mouthfeel. Consider yourself warned.
You talk way to much. you haven't even gotten to the first recipe and I want to turn this off
I am not a fan of colada. I am fan of killer
I do not use white rum, I use Dark rum and it is much more flavorfill.
I think the guy not at the bar gets it i dont drink much but i love a good piñacolada but what gerret says makes sence love the first one and the last one
You are missing the Piña Colada with coffee recipe. @TheEducatedBarfly
xan gum wrecks the digestive system though lol
If I die, having never become a “casual drinker,” “smoker,” & or “socialite,” all be alraight!
#JustifiedintoxicationShouldntBeAPriviledgeReservedExclusivelyForCasualDrinkersCasualSmokersCasualSocialitesAndOrDoGooders