i find he should prechill the glass, so the cocktail stays at the same temperature. I made the experience that when i made a daiquiri for example and i did not prechill the glass, the drink instantly dropped his temperature when pouring it in.
Love it! This is such a great drink, but unfortunately I don't make it as often because making the gardenia mix is a little too much effort for me at the end of the day..
just made this. Social distancing priorities! I've got to say, I don't dislike this, but that gardenia mix is so sweet & luscious it's interesting to see how it doesn't really take over the drink. This isn't nearly as sweet as I expected.
I really enjoy the history you talk about while you prepare the drink. While we're on the theme of pearl divers, ever tried to interpret the "Polynesian Pearl Diver" from Django Unchained? It be interesting to see what you'd mix based on available ingredients from that time period. For example, one of the characters orders a sweet tea with bourbon; the sweet tea would probably been made with green tea at the time. Just a thought, and thanks for sharing!
This looks great - can’t wait to try this. Assuming I can make some Don’s mix, would this work well in a large batch? I need a suggestion for something tiki I can batch for a party this weeekend!
I don't think there really is. Whatever you do, DO NOT try Monin falernum. It's not a liqueur and it sucks. I advise everyone to make their own falernum, its not that hard, provided you can get a nice overproof rum. Google Falernum #9 or Falernum #10 and you'll find the recipe. The #10 has no lime in it, to extend shelf life, but both are awesome. I'd actually recommend going right in between those recipes and adding a bit more almond. Cheers!
Tried this cocktail now and I can say I'm not a huge fan, i personally don't like the combination of bright/acidic and fat even though i do add dash of lime juice to my painkillers but coconut cream is not as fatty as straight butter.
Ugly glass. Bartenders should't follow every fucking custom and tradition for a drink in terms of glassware and garnish. I'm sorry Demon, dislike for me this time.
you need to introduce yourself on your vids man!!! like "Hi, my name is Leondro Di Monriva and this is The Educated Barfly" you know something like that....make the vids more presentable
Anyone else Thumbs Up before the video even plays, because you already know it's going to be great. As awlays, Thank You!
Been absolutely loving your "deep diving" into tiki culture!! Keep the delightful and educating vids coming!
Thanks keep up the good work and keep tiki and classics coming. I'll always be back for tiki.
Love the complexity of this one! That Don Gardenia mix is crazy!!
2:00 in the morning, I just got off from my restaurant. Great video as always Leandro but that was about 8 seconds not 15 lol.
Great version of this classic cocktail.
That steam when the drink hits the glass, though. You know that sucker's going to be refreshing.
i find he should prechill the glass, so the cocktail stays at the same temperature. I made the experience that when i made a daiquiri for example and i did not prechill the glass, the drink instantly dropped his temperature when pouring it in.
Love it! This is such a great drink, but unfortunately I don't make it as often because making the gardenia mix is a little too much effort for me at the end of the day..
just made this. Social distancing priorities!
I've got to say, I don't dislike this, but that gardenia mix is so sweet & luscious it's interesting to see how it doesn't really take over the drink.
This isn't nearly as sweet as I expected.
Amazed you can taste anything else with the Dr Bird in there. Need a spindle mixer, need those bubbles on top.
I really enjoy the history you talk about while you prepare the drink. While we're on the theme of pearl divers, ever tried to interpret the "Polynesian Pearl Diver" from Django Unchained? It be interesting to see what you'd mix based on available ingredients from that time period. For example, one of the characters orders a sweet tea with bourbon; the sweet tea would probably been made with green tea at the time. Just a thought, and thanks for sharing!
Sippy Cylinder brings out ALL the flavor!
How remains the Butter softened when u Mix IT with ICE??
Excited to try this! Would you recommend making this recipe into a punch for 10-12 people or only doing individual drinks?
This looks great - can’t wait to try this. Assuming I can make some Don’s mix, would this work well in a large batch? I need a suggestion for something tiki I can batch for a party this weeekend!
Someone has to do it. It was blended less than 15 seconds.
LOL
Counted 9 😂
@@TheEducatedBarfly Sorry! Looks great, though. Just a shame it's such a faff to make tiki cocktails, not to mention the myriad of rums you need!
Is there any other liqueur close to velvet falernum, is it nowhere to be found here in Montreal.
I don't think there really is. Whatever you do, DO NOT try Monin falernum. It's not a liqueur and it sucks.
I advise everyone to make their own falernum, its not that hard, provided you can get a nice overproof rum. Google Falernum #9 or Falernum #10 and you'll find the recipe. The #10 has no lime in it, to extend shelf life, but both are awesome. I'd actually recommend going right in between those recipes and adding a bit more almond. Cheers!
@@sam11443 thanks for the tips I will try homemade then!
Alambika doesn't have it but should. Have you looked at a caribbean store in mtl?
Your non salted butter remains liquid?
Can you provide a recipe for vanilla syrup? Thanks.
Do you clarify the butter?
Merci a toi!!
Nice vid. What kind of limes made that juice, it’s white
just regular limes. could be key lime. Not zure sure. Maybe the lighting made it look white but it was lime yellow :)
Can you make a video on how you made your gardenia mix?
How do you create an emolsion in the last sirup?
So when building the drink you can put the gardenia mix in first and give it a blend.
@@TheEducatedBarfly ok
Wow
Your soften butter looks more melted to me.
How do you emulsify the butter with the syrups?
Put the butter in the blender first and all other ingredients on top of it.
Banana Leaf? It is November in Virginia and all my banana trees have lost their leaves. I guess that a brown oak leaf will not do.
I say garnish for the season!
Didn't have velvet in the ingredients, for the specs
fixed
4:12 Been watching some Cocktail Chemistry, have we?
Don’t spare the rum!
AAAHH !
BUT YOU BLENDED IT FOR 10 SECONDS !
ᏰĪᏝᏝ ՇÎρɧᏋƦ i probably count faster than you, to be honest I wasn’t doing One Mississippi or anything, just counted to fifteen in my head
I just did it, I was so exicted, and the result doesnt tell me anything...
Tried this cocktail now and I can say I'm not a huge fan, i personally don't like the combination of bright/acidic and fat even though i do add dash of lime juice to my painkillers but coconut cream is not as fatty as straight butter.
Dr bird from detroit
Unslated butter? 😉
Fixed. Wonder why spellcheck didn't catch that one.
First one again 😎
Lost me at Bacardi 8 🤢
Such an estupid expensive overated blender and it comes with a plastic jug? C'mon!
Nice drink tho.
Bad editing/lighting. Dream state vibe.
Ugly glass. Bartenders should't follow every fucking custom and tradition for a drink in terms of glassware and garnish. I'm sorry Demon, dislike for me this time.
you need to introduce yourself on your vids man!!! like "Hi, my name is Leondro Di Monriva and this is The Educated Barfly" you know something like that....make the vids more presentable