Get ready for the next cocktail video with the "early shift mise en place" See you Friday :) Cheers! Support us on Patreon here ➡ patreon.com/totr?Link&
Just did my first batch. Color... perfect. Texture...perfect. Smell...amazing. Taste...just ok. Will have to give this another try and see where I went wrong. Judging it based on the Liber and Co that I typically use, it's not as "bright" or as tangy. I'm wondering if the pineapple I used wasn't ripe enough. Or if the variety of pineapple matters much. Maybe I used too much sugar... I'm also wondering if using some.of the juice as the liquid will pump up the pineapple-iness.
Hey Nathan, of course, the ripper the pineapple is, the "juicier" the syrup will taste. To counter balance that if using a pineapple not that ripe, you could use some juice but make sure to adjust the ratios since you will have more liquid and less sugar. Cheers!
Made the pineapple syrup for the second time and as it is a real hit. First time with all white sugar, this time with 50/50 split of white and Demerara. The 50/50 split is superior in texture, and especially in taste. Mix 2 parts pineapple syrup + 1 part lemon super juice and shake with mint and pour over soda. So damn yummy!
Thanks pal! As an OG viewer, do you like the concept of the "early shift" videos? if so, do you like it when snappy like this or you think I should make them more exhaustive like the other videos? Thanks for the feedback mate. Cheers
@@TrufflesOnTheRocks I do like the Idea of the Early shift videos as let you dig into the special syrup or whatever and possibly prep it before hand. Plus gives me a little mid week Content :) By more Snappy, are you referring to the more like playful style you were doing with the dancing and stuff? Or something else. Cause I personally love that stuff, let your personality shine. I'm her for your personality, amazing shots, and I guess the drinks. Hope that helps
@@MrMoney331 Thanks for answering man! What I'm really happy to hear you like the idea. What I meant by more snappy was faster pace. I feel it might be good to pass a bit more time explaining more in depth what is what and why since I got a lot of questions on that video. It's still a beta test so I,m adapting and love the feedback
@@TrufflesOnTheRocks ahhh I see. That is a hard one. As I have watched a ton of cocktail videos I guess I can read between the lines a little bit. So I thought pacing was pretty good. Maybe for newer people a bit more detail would make sense. Plus watch time on UA-cam is always good right. Plus I haven't tried to actually make the syrup so if I was rewatching for step by steps maybe I would have a different answer
I had a problem with Kevin Kos over at Cocktail Time calling this a pineapple oleo saccharum because as far as I'm aware it's not extracting oils, just juices. That said, is there a major difference in flavour between the juice you extract from the skin and core compared with the flesh?
Well it's hard to describe. While it is very intense in pineapple flavor, it's not as "juicy". Think about a strawberry infused rum compared to a Strawberry Daiquiri. I think that's the best way to describe the difference.
Bro I literally love your work, I'm even starting to see bartending in a new way, thanks to your vids of course, and thanks to this new golden era of drinking. But damn it you didn't emphasize at all how much f*****g clean has to be the skin. Cause if you don't clean it very well (and I kinda don't know how to) you will end up with a rancid compound that smells like trash (like 1 on 2 times). I did lots of amazing pineapple syrup this summer but wasted lots of pineapple too 😢. How should I clean pineapple skin to remove all the dirt, the impurities and the yeast on the skin? Pleassssssss Jean Felix tell me how
@@TrufflesOnTheRocks I used half pineapple skins and core to make a tepache and the other half I infused with champagne vinegar for the shrub and then with the fruit and lime peels, I muddled with sugar, then strained the liquid and infused that with the scotch bonnet for 30 minutes then restrained it and added it to the pineapple infused champagne vinegar to make my shrub.
Gum arabic powder is a natural thickening agent coming from acacia trees. It is used to give a silky mouthfeel to the syrup. It has a subtle taste I like to describe as slightly earthy and vegetal and it's not unpleasant. If you want to know what to make with it, today I'm posting a video with 3 cocktails to make with it. See you there. Cheers!
We have a fruit in Brazil called Bacuri. It has very little flesh, so it ends up being a bit expensive. I'm wondering if this technique can make a good and approachable Bacuri syrup...
My syrup smells like gum... I add 500g of sugar, 75g of gum.15% gum to sugar ration. Is it possible that my pineapple is too bland, and the syrup cannot extract the pineapple flavor, so the strong gum flavor took over? Or maybe my gum gone bad while I set it on my counter? Please help... I'm now struggle with 1L of gum syrup...
@TrufflesOnTheRocks I have an issue w/ how much water you are adding. You started w/ 400g of sugar, but you are also discarding the pineapple. Doesn't some of the sugar escape from the mixture w/ these pineapple pieces? You may have started w/ 400g but definitely ended w/ less than that (no matter how well you squeeze the juice out of the pineapple pieces). Is there a better way to judge the dilution here? Cheers!
If there’s some sugar left “attached” to the pineapple, the amount is really not significant. Then as I say : Since we want to have a 1:1 ratio (sugar : liquid) you will need to make some calculations and they will always be different depending on how much your scraps gave you liquid. In my case, I ended up with something weighting 555gr. Minus the 400 gr of sugar, tha means the pineapple added 155 gr of liquid. That plus the 60 gr of water I added already in my gomme, that means I needed 185 gr of water to reach 400gr. So I added 185 gr of how water to my syrup to finish the dissolution of the sugar. To me that’s as accurate as it can be.
I wonder if anyone that watched this video has actually tried it. 60 grams of gum poeder is actually ridiculous for this amount. Has anyone had success with this recepy???
Have you ever made gum syrups before? This quantity is actually pretty standard for this and if you don’t believe me or trust me, scroll down you will see some viewers who tried it and who were happy with it. Cheers
Get ready for the next cocktail video with the "early shift mise en place"
See you Friday :) Cheers!
Support us on Patreon here ➡ patreon.com/totr?Link&
That was so awesome! Can’t wait to see the pineapple cocktails! 😋🥳
Thanks! Those drinks are epic for real. See you then. Cheers!
Love this use for the skin. I always use it to make tepache. (Which is also a great use for the skin!)
I love tepache! didn't have that in over 3 years! Got to fix this
Just did my first batch. Color... perfect. Texture...perfect. Smell...amazing. Taste...just ok. Will have to give this another try and see where I went wrong.
Judging it based on the Liber and Co that I typically use, it's not as "bright" or as tangy.
I'm wondering if the pineapple I used wasn't ripe enough. Or if the variety of pineapple matters much. Maybe I used too much sugar...
I'm also wondering if using some.of the juice as the liquid will pump up the pineapple-iness.
Hey Nathan, of course, the ripper the pineapple is, the "juicier" the syrup will taste. To counter balance that if using a pineapple not that ripe, you could use some juice but make sure to adjust the ratios since you will have more liquid and less sugar. Cheers!
Brilliant use of the full fruit!
Thanks Joe! Cheers!
Made the pineapple syrup for the second time and as it is a real hit. First time with all white sugar, this time with 50/50 split of white and Demerara. The 50/50 split is superior in texture, and especially in taste.
Mix 2 parts pineapple syrup + 1 part lemon super juice and shake with mint and pour over soda. So damn yummy!
@@joewansbrough2291 yeah! Stoked you like it that much! Cheers mate
Everything with pineapple is purr delight!! 🍍 Can't wait until Friday!!
Want a VIP pass? 😁
Oh God!!! I don't think it's fair for the others...But I don't mind 🤣😂 I say yeeessss!!!
@@sefraisik9142 HAHA!!!
This sounds so so good.
Thank you 🙏
Love the new shorter form videos getting you ready for the new video!
Thanks pal! As an OG viewer, do you like the concept of the "early shift" videos? if so, do you like it when snappy like this or you think I should make them more exhaustive like the other videos? Thanks for the feedback mate. Cheers
@@TrufflesOnTheRocks I do like the Idea of the Early shift videos as let you dig into the special syrup or whatever and possibly prep it before hand. Plus gives me a little mid week Content :)
By more Snappy, are you referring to the more like playful style you were doing with the dancing and stuff? Or something else. Cause I personally love that stuff, let your personality shine. I'm her for your personality, amazing shots, and I guess the drinks.
Hope that helps
@@MrMoney331 Thanks for answering man! What I'm really happy to hear you like the idea. What I meant by more snappy was faster pace. I feel it might be good to pass a bit more time explaining more in depth what is what and why since I got a lot of questions on that video. It's still a beta test so I,m adapting and love the feedback
@@TrufflesOnTheRocks ahhh I see. That is a hard one. As I have watched a ton of cocktail videos I guess I can read between the lines a little bit. So I thought pacing was pretty good. Maybe for newer people a bit more detail would make sense. Plus watch time on UA-cam is always good right.
Plus I haven't tried to actually make the syrup so if I was rewatching for step by steps maybe I would have a different answer
@@MrMoney331 Again, thanks! This all makes a lot of sense. Maybe I'll try a bit more detailes next time and see what happens.
That’s a great way to make a Sirup. I have to buy a pineapple today to try the cocktail on Friday
Cocktails with a “s”
We’re gonna put that syrup to test in 3 tasty drinks
See y’a there
Cheers
Looks phenomenal
Thank you!
Nice! 👍 What is the shelf life of such a syrup?
Honest question here. What's the point of gum. What does it add? Why is it needed?
And is it mandatory or we can skip this ingredient.
Would love to see the other ingredients needed for Friday to make sure we’re ready to rock!
Hey Matt! If you join us on Patreon, I share, every Monday, the mise en place required for Friday’s video 😉
Hi. Why use gum? it is necessary? I'm asking because I'm interested in trying this recipe.
I had a problem with Kevin Kos over at Cocktail Time calling this a pineapple oleo saccharum because as far as I'm aware it's not extracting oils, just juices. That said, is there a major difference in flavour between the juice you extract from the skin and core compared with the flesh?
Well it's hard to describe. While it is very intense in pineapple flavor, it's not as "juicy". Think about a strawberry infused rum compared to a Strawberry Daiquiri. I think that's the best way to describe the difference.
I have a question: what is the purpose of the gum? Is it for texture or it has a part in the overall flavour of the cocktail?
Acacia powder or gum Arabic powder is a natural thickening agent. It gives silky texture to syrups
Less waste, less money spent!
Wife wants to know if there are any taro or lychee drink you make. Can I use these fruits to make this syrup?
I never tried so I can’t say. There are probably easier ways to make lychee syrup. For the tarp, tbh, I never used it in cocktails
@Truffles On The Rocks thank you, my wife is dying to find something interesting with those flavors for summer.
Bro I literally love your work, I'm even starting to see bartending in a new way, thanks to your vids of course, and thanks to this new golden era of drinking. But damn it you didn't emphasize at all how much f*****g clean has to be the skin. Cause if you don't clean it very well (and I kinda don't know how to) you will end up with a rancid compound that smells like trash (like 1 on 2 times). I did lots of amazing pineapple syrup this summer but wasted lots of pineapple too 😢. How should I clean pineapple skin to remove all the dirt, the impurities and the yeast on the skin? Pleassssssss Jean Felix tell me how
@ Truffle on the Rocks
What brand of Gum Arabic did you use?
can I swap out the arabic gym syrup with another product more available ? I do'nt have arabic gum :(
I used the skin and the core of the pineapple to make tepache and a pineapple lime shrub with scotch bonnet syrup
That sounds wild! 🌶
@@TrufflesOnTheRocks I used half pineapple skins and core to make a tepache and the other half I infused with champagne vinegar for the shrub and then with the fruit and lime peels, I muddled with sugar, then strained the liquid and infused that with the scotch bonnet for 30 minutes then restrained it and added it to the pineapple infused champagne vinegar to make my shrub.
@@dmadrigal821 Sounds fantastic! Not too "hot" ?
What actually is the gum powder? How long can you storage that gum syrup? What's the diference making it without the gum poweder?
Gum arabic powder is a natural thickening agent coming from acacia trees. It is used to give a silky mouthfeel to the syrup. It has a subtle taste I like to describe as slightly earthy and vegetal and it's not unpleasant. If you want to know what to make with it, today I'm posting a video with 3 cocktails to make with it. See you there. Cheers!
We have a fruit in Brazil called Bacuri. It has very little flesh, so it ends up being a bit expensive. I'm wondering if this technique can make a good and approachable Bacuri syrup...
I will have to make some research because I have no clue what that fruit is. I love to discover new ingredients. Thank you!
Do you think you could use xanthan gum instead of gum arabica?
Will definitely be different. But it can give body to the syrup
Is the end result good ?
Haven't tried eventually... Just used Gum Arabic instead, as recommended @@benykristo
My syrup smells like gum... I add 500g of sugar, 75g of gum.15% gum to sugar ration.
Is it possible that my pineapple is too bland, and the syrup cannot extract the pineapple flavor, so the strong gum flavor took over? Or maybe my gum gone bad while I set it on my counter?
Please help... I'm now struggle with 1L of gum syrup...
@TrufflesOnTheRocks How do you think can I fix it? I'm now trying with leftover pineapple, try to infuse it with muddled flesh.
Next time I will try not to add gum in it... Gum smells terrible...
No! You are not gonna turn that into a tree.
@TrufflesOnTheRocks I have an issue w/ how much water you are adding. You started w/ 400g of sugar, but you are also discarding the pineapple. Doesn't some of the sugar escape from the mixture w/ these pineapple pieces? You may have started w/ 400g but definitely ended w/ less than that (no matter how well you squeeze the juice out of the pineapple pieces). Is there a better way to judge the dilution here? Cheers!
If there’s some sugar left “attached” to the pineapple, the amount is really not significant. Then as I say :
Since we want to have a 1:1 ratio (sugar : liquid) you will need to make some calculations and they will always be different depending on how much your scraps gave you liquid.
In my case, I ended up with something weighting 555gr. Minus the 400 gr of sugar, tha means the pineapple added 155 gr of liquid. That plus the 60 gr of water I added already in my gomme, that means I needed 185 gr of water to reach 400gr.
So I added 185 gr of how water to my syrup to finish the dissolution of the sugar.
To me that’s as accurate as it can be.
I wonder if anyone that watched this video has actually tried it. 60 grams of gum poeder is actually ridiculous for this amount. Has anyone had success with this recepy???
Have you ever made gum syrups before? This quantity is actually pretty standard for this and if you don’t believe me or trust me, scroll down you will see some viewers who tried it and who were happy with it. Cheers
What's the shelf life of this syrup?
In the fridge, up to 3 weeks. If you want, all the extra infos are in the show notes. Cheers!
@@TrufflesOnTheRocks i like smart UA-camrs 💪
I guess freezing in small portions would make it months instead of weeks.
Merci
@@kristofjacobs2349 Absolutely! Freeze some sous-vide pouch and you'll be prefect! Cheers sir :)