I tend to use warm water for rich simple - heat water FIRST, then add the sugar - avoids transitioning the sugars. And for flavored simples (cinnamon, as well as Celery Seed, tarragon, etc), I simmer the flavoring ingredient in water (bring to simmer, let rest a couple hours; bring to simmer again and let rest a couple more hours; strain/filter out the flavoring solids, THEN add the sugar to the warmed, flavor water - again avoids transitioning the sugars - also a LOT less messy to strain/filter). Finally, I've been experimenting with oleo-saccharum variations - for example, chopping 2 ox fresh sage into dime-size pieces, them simply adding to one cup sugar and muddling every few hours while leaving overnight, THEN adding (very) warm water and shaking. post-filtering this mixture is a bit messier, but it avoids the nasty "tea" flavors that can come from simmering some leaf products.
I love this lazy grenadine recipe! I think it’s even easier than the one I typically make. For a toasted coconut cream- I like to add just the tiniest bit of baking soda and heat over low heat for like 5 mins 😋
I love when I can find recipes / ratios that are shelf-stable. I like to have more rich syrups and cordials, and experiment with dialing back the other flavors to maintain balance as needed, and add diluted Everclear if I wish to up the proof. The richer syrups just have so much more flavor and require LESS of said syrup when making the drink, so it cuts down on the rate I go thru them without adding extra effort. AND they save room in my fridge, which translates to room for more wine ;) Keep this type of video up Leandro! Also maybe do a video on some combo-syrups where you use 1 or 2 different things to create a new type, like Cucumber-Mint or Celery-Basil, both of which I have messed around with for fun Martini riffs 👌
Pro tip: try 1.5 to 1 simple syrup. It’s just as shelf stable but not as thick so it flows well and most importantly it’s much more consistent than 2:1. The sugar in 2:1 simple syrup will re-crystallize unless you also add gum arabica even if you keep it in warm temperatures. When sugar re-crystallizes you’re left with a less sweet syrup than you originally made and it’ll throw your off cocktail ratios.
For rich simple, I've had success with 1.8 : 1 ratio, doesn't crystalise and no issues with shelf life either. Learnt that ratio from the barman at Baxters Inn in Syd, Aus
Always make my simple 2:1! I like that it keeps for months even in my bar cabinet, I’m already on thin ice with the vermouths and other syrups taking up fridge space!
As one of those people complaining about your use of "coconut cream", I'm glad you finally clarified everything. Also hosting a tiki night soon so appreciate the recipe!
If you are pouring a warm or hot liquid into a jar... to help stop the jar from breaking - use a warm jar. I also personally suggest to use a sterilised jar. I put mine through a dishwasher just before use then fill with Miltons solution using warm to hot water and rinse well with boiling water. The jar is still warm when I pour the warm liquids in.
Love this, thanks. Living in Kenya it’s relatively easy to get fresh coconuts here so I need to figure out what the ratios would be when creating my own milk. How long does the Cream of Coconut last?
I would not have been able to talk about Grenadine without going into Darcy O'Neil's claim that it was originally made from flowers. Pretty cool bit on The Art of Drink about it. It's a goal of mine to eventually revisit one of my favorite NOLA prohibition era cocktails, a "12 mile limit," with a clove-pink grenadine. (But I get it, in the tiki world, grenadine is probably pomegranate all the way down, given that most recipes are from the 30's to the 50's.)
Quick question about the cinnamon syrup: If you don't want to infuse the syrup for too long (because otherwise it'll get too "cinnamony"), would the result be the same if you simply use less cinnamon to begin with, and let it infuse for longer than the 12 hours? Or would it yield a different taste in the end?
Hey would you recommend the same process for vanilla syrup as you did your cinnamon syrup? Aka simmering the vanilla pod in rich simple for a few hours?
One method I like for infused simple syrups is to basically make a strong "tea" and then add the sugar. How would that method compare to infusing it with the sugar?
When I wanted to make my own grenadine, I found that every recipe I found told me to add pomegranate molasses with the assumption that it was just easy to come by, but I had a really hard time finding it, and when I did it was stupid expensive. You can make your own, however, for very cheap. Add 1 cup of fresh pomegranate juice to a pot with 2 Tbsp of sugar and 1/2 Tbsp of lemon juice, and aggressively reduce, by a factor of 4 or even more. ie, you started with over 1 cup of liquid and should end up with around 1/4 cup of molasses. Put it in your grenadine, or it's great on pancakes or salads!
You didn’t specify, but most recipes for cream of coconut that I’ve seen stress that you should use the fattiest coconut milk you can find. I find that my supermarket has quite a range, from ultralight to approaching that coconut cream you mentioned.
Would the Cream of Coconut recipe work with coconut cream instead of coconut milk if I add the additional water to make it 1:1 and then add the syrup? :)
Would it make sense for the cinnamon syrup to first just only boil the water together with the cinnamon for a couple of minutes or even longer to extract more flavor and then just ad it to the sugar and mix it? You could even measure the amount of water after cooking and ad water to substitute any water that had boiled away.
Doing a lot of keto recipes, I make a super concentrated “cinnamon water” then add stevia extract and gum acacia. Works well, but I have to use much smaller amounts then what a cocktail recipe calls for. My wife loves it a h crown vanilla on the rocks.
We're cooking, what do you say bro? Heat 200 ml of coconut milk on the stove and combine with 200 grams of granulated sugar until completely dissolved and smooth.
@@TheEducatedBarfly I also have this problem where my homemade Cream of Coconut will separate in the fridge after a few days. I can never get it to come back together quite like a want. I just googled “emulsifying agent”- is there a specific ingredient you would recommend?
Sugar weighs the same as water so in this case (if you’re talking about the coconut one) 300g of a 2:1 syrup is 300g of sugar weighed out and 150ml of water. The end result will weigh 300g.
To add to the "How is Coconut Cream Made" confusion....I have also read that both Coconut Cream and Coconut Milk are made by simmering shredded coconut meat in water, letting the solution rest and separate into two layers, the upper layer skimmed off and called "Coconut Cream", the lower layer called "Coconut Milk". However I have also come across sites that state Coconut "Cream" is made with a 4:1 ratio of shredded meat to water while Coconut "Milk" is made with a 1:1 ratio. The "separation" method makes more sense for me in that it will have a higher fat content relative to the other components the coconut brings, and as with cow cream and milk, the "cream" is a product separated from the "milk".
simple and rich simple syrups are gonna use white sugar unless otherwise noted. cane sugar is used for cane syrup, its a bit of a different flavor profile
oh now that im watching the video, it looks like leandro is using caster sugar (aka powdered sugar), which is just like white sugar but much finer so itll dissolve in water without heat
@@yannickpepe156 its white sugar or processed sugar. basically they take cane sugar and process it, taking out molasses, so that it turns white. its also called granulated sugar
You used to put a drop of orange blossom water in the grenadine, did you change your mind about that? I personally find it too overwhelming, even with a small dash. (Btw the recipe in the vid omits the molasses). I tend to make my syrups 2:1 due to the longer shelf life, if 1:1 is needed I just dilute it.
Hai Bro I'm Murli Chennai South India Here I get fresh Coconut How many coconut to make or I have to extract coconut freshmilk for 400 ml. U r reply please. Here a lot of root herbs leaf & flower Herbs are available please guide me How to do. Thank U
This might be just me thinking this, but I would love to see a cooking competition show, Similar to Chopped, or The Great British Bake Show, but done with chefs and bartenders working together to prepare say a three course meal with Cocktails and see if they pair well with each other. If that show is ever made I would love to she Leandro star as a judge dedicated to the drink side of the judging panel. What do you guys and gals think of that?
I tend to use warm water for rich simple - heat water FIRST, then add the sugar - avoids transitioning the sugars. And for flavored simples (cinnamon, as well as Celery Seed, tarragon, etc), I simmer the flavoring ingredient in water (bring to simmer, let rest a couple hours; bring to simmer again and let rest a couple more hours; strain/filter out the flavoring solids, THEN add the sugar to the warmed, flavor water - again avoids transitioning the sugars - also a LOT less messy to strain/filter). Finally, I've been experimenting with oleo-saccharum variations - for example, chopping 2 ox fresh sage into dime-size pieces, them simply adding to one cup sugar and muddling every few hours while leaving overnight, THEN adding (very) warm water and shaking. post-filtering this mixture is a bit messier, but it avoids the nasty "tea" flavors that can come from simmering some leaf products.
Most people are just looking for cocktail recipes, but without good basics, you can't really move forward. Fantastic video guys. Cheers!
I love this lazy grenadine recipe! I think it’s even easier than the one I typically make. For a toasted coconut cream- I like to add just the tiniest bit of baking soda and heat over low heat for like 5 mins 😋
"I love it when you call me Big Poppa." Haha.
I love when I can find recipes / ratios that are shelf-stable. I like to have more rich syrups and cordials, and experiment with dialing back the other flavors to maintain balance as needed, and add diluted Everclear if I wish to up the proof. The richer syrups just have so much more flavor and require LESS of said syrup when making the drink, so it cuts down on the rate I go thru them without adding extra effort. AND they save room in my fridge, which translates to room for more wine ;) Keep this type of video up Leandro! Also maybe do a video on some combo-syrups where you use 1 or 2 different things to create a new type, like Cucumber-Mint or Celery-Basil, both of which I have messed around with for fun Martini riffs 👌
Perfect timing, recently I’ve seen so many recipes using cinnamon syrup
If you like these bottles, check them out at Crew Supply Company: bit.ly/3ileMzw
Number 3?! Love these videos - you helped me get into mixology during the pandemic!
I know making cocktails definitely helped me get through the past year.
I was waiting for this😊
Very tasty and interesting syrup
Thanks for showing me how to make it.
Pro tip: try 1.5 to 1 simple syrup. It’s just as shelf stable but not as thick so it flows well and most importantly it’s much more consistent than 2:1. The sugar in 2:1 simple syrup will re-crystallize unless you also add gum arabica even if you keep it in warm temperatures. When sugar re-crystallizes you’re left with a less sweet syrup than you originally made and it’ll throw your off cocktail ratios.
You can also stop crystallization by adding a bit of invert sugar to the mix.
Great video. Very helpful.
I like using 2:1 so that I'm adding less water. When I make cocktails I adjust the recipe and time to shake around this.
I’m a fan of using both Ceylon and Cassia in my cinnamon simple for that 3D cinnamon flavor flave🤙
For rich simple, I've had success with 1.8 : 1 ratio, doesn't crystalise and no issues with shelf life either. Learnt that ratio from the barman at Baxters Inn in Syd, Aus
Always make my simple 2:1! I like that it keeps for months even in my bar cabinet, I’m already on thin ice with the vermouths and other syrups taking up fridge space!
Haha! I’m in the same boat.
Likewise! There's ALWAYS a bottle of 2:1 on hand in my house!
I commandeered a section on my fridge door for syrups, all 2:1 (Demerara, regular, gomme, spice), the wife hates it but hanging in there 😆
Feels
A
I learned a lot from this video. I’d never known that Rich simple syrup lasts 6 months vs just 4-6 weeks that 1:1 simple syrup lasts.
Two other alternatives for infusion like the cinnamon
1) Speed infusion with an iSi whipper
2) Sous vide in a closed jar at 170-190F for a few hours
Complex, but I think I'll try a few of these!
Thanks! ❤️
As one of those people complaining about your use of "coconut cream", I'm glad you finally clarified everything.
Also hosting a tiki night soon so appreciate the recipe!
If you are pouring a warm or hot liquid into a jar... to help stop the jar from breaking - use a warm jar.
I also personally suggest to use a sterilised jar. I put mine through a dishwasher just before use then fill with Miltons solution using warm to hot water and rinse well with boiling water. The jar is still warm when I pour the warm liquids in.
I just watched this and heard rule#1. I love this channel also.
Love this, thanks. Living in Kenya it’s relatively easy to get fresh coconuts here so I need to figure out what the ratios would be when creating my own milk. How long does the Cream of Coconut last?
I prefer a 2:1 simple syrup in an old fashioned, it cuts a lot of harshness in a cheaper whiskey
2:1 is the only one I use for anything. Love how it holds up in infusions too.
I love making my own syrups
Just watched Vol 1 yesterday and was a little disappointed you didn't get around to making another, until now hahah
perfect timing
I would not have been able to talk about Grenadine without going into Darcy O'Neil's claim that it was originally made from flowers. Pretty cool bit on The Art of Drink about it. It's a goal of mine to eventually revisit one of my favorite NOLA prohibition era cocktails, a "12 mile limit," with a clove-pink grenadine. (But I get it, in the tiki world, grenadine is probably pomegranate all the way down, given that most recipes are from the 30's to the 50's.)
Quick question about the cinnamon syrup: If you don't want to infuse the syrup for too long (because otherwise it'll get too "cinnamony"), would the result be the same if you simply use less cinnamon to begin with, and let it infuse for longer than the 12 hours? Or would it yield a different taste in the end?
I love how when Leandro corrects himself, it still always sounds like the other person was wrong.
Lol...but then the other person is still wrong in this case. Kinda meta!😂
My preference at the bar is 1.5 parts sugar to water for my ‘rich ish’ simple
Leandro, have you tried the Griffard Grenadine? That thing is pure love!
“Big Papa delivered”😂😂
I love the homage to Greg
Hey would you recommend the same process for vanilla syrup as you did your cinnamon syrup? Aka simmering the vanilla pod in rich simple for a few hours?
I generally stick with rich syrups just for the shelf life otherwise I feel kind of locked into using one syrup for the next 2 weeks.
🔥❤🔥 I smoke our coconut as well 😋
One method I like for infused simple syrups is to basically make a strong "tea" and then add the sugar. How would that method compare to infusing it with the sugar?
Here for the second time 👍
When I wanted to make my own grenadine, I found that every recipe I found told me to add pomegranate molasses with the assumption that it was just easy to come by, but I had a really hard time finding it, and when I did it was stupid expensive.
You can make your own, however, for very cheap. Add 1 cup of fresh pomegranate juice to a pot with 2 Tbsp of sugar and 1/2 Tbsp of lemon juice, and aggressively reduce, by a factor of 4 or even more. ie, you started with over 1 cup of liquid and should end up with around 1/4 cup of molasses.
Put it in your grenadine, or it's great on pancakes or salads!
You can get a Lebanese pom molasses on amazon for like 10 dollars for a bottle, and it's enough to let you make gallons of grenadine!
The next time you fry an egg, pour a stripe of pomegranate molasses on it right before you flip it. Good stuff.
You didn’t specify, but most recipes for cream of coconut that I’ve seen stress that you should use the fattiest coconut milk you can find. I find that my supermarket has quite a range, from ultralight to approaching that coconut cream you mentioned.
You talked about how long the Simple Syrup and Rich Simple Syrup last. How long will the other syrups keep?
Would the Cream of Coconut recipe work with coconut cream instead of coconut milk if I add the additional water to make it 1:1 and then add the syrup? :)
How long will the coconut cream last? Can this be used for non alcoholic drinks?
Actual just made a video with these a couple weeks ago. Minus the coconut plus a couple others.
Would it be okay if I didn't crush the cinnamon sticks and let it boil and steep for maybe 10 minutes and skip the filtering using the nut milk bag.
Would you use Agave syrup in an OLD Fashion?
Im not letting this man cook or make anything in my kitchen. He knows how to make unnecessary dishes
Wow
What are those types of bottles called with the screw bottom? Can't seem to find them anywhere
Great video! Where can I find those bottles you poured the syrups into?
Links are in the description.
Thanks for the reupload! The end was unwatchable on the first one. Quick work, well done!
Would it make sense for the cinnamon syrup to first just only boil the water together with the cinnamon for a couple of minutes or even longer to extract more flavor and then just ad it to the sugar and mix it?
You could even measure the amount of water after cooking and ad water to substitute any water that had boiled away.
Do we need to store these in the fridge?
i do 1 x 1 simple syrup is the standar in Argentina
I like to add a dash of orange blossom water to my grenadine. I'm curious as to your thoughts on that.
That sounds great!
Doing a lot of keto recipes, I make a super concentrated “cinnamon water” then add stevia extract and gum acacia. Works well, but I have to use much smaller amounts then what a cocktail recipe calls for. My wife loves it a h crown vanilla on the rocks.
We're cooking, what do you say bro?
Heat 200 ml of coconut milk on the stove and combine with 200 grams of granulated sugar until completely dissolved and smooth.
How long can last the cream of coconut on the fridge?
Don't want those bottles... NEED those bottles. If anyone knows where to purchase these, please let me know! Haha! Those are so cool!
How long do you think the creme of coconut mixture will last in the walk in?
Approx 2 weeks
The coconut cream/ cream of coconut thing always trips me up. I just add sugar to the coconut cream. that seems to work pretty well.
A good pinch of salt is a good addition
@@NicholasFiennes for sure
Is the cinnamon syrup reliant on sugar to infuse the flavour, would it still work if I used erithytriol?
Never tried it so I can’t speak to it
Hey no more video corruption! Thank you!
Great video. How long do the cinnamon, grenadine and coconut keep if refrigerated? Cheers
About three weeks :)
@@TheEducatedBarfly cheers. I might have to ‘scale dawn’ !!!
Can u use pure of passion fruite and make passion fruite syrope out of it ?
Yes you can
What do you think of using a coffee filter instead of a nut milk bag?
Yeah you could do that too for sure
Would love to know where you get those jars..thanks.
They're from Crew Supply Co bit.ly/3E9dQba use BARFLY for 10% off! They're great
Hey Leandro, just so you know the link for the Crew Bottles doesn't seem to be working
Thanks!! We’re fixing it :)
Will that cream of coconut separate like Coco Lopez tends to do?
Yes it will you’d need to add an emulsifying agent to stop that from happening
@@TheEducatedBarfly I also have this problem where my homemade Cream of Coconut will separate in the fridge after a few days. I can never get it to come back together quite like a want. I just googled “emulsifying agent”- is there a specific ingredient you would recommend?
Hello Leandro!
I do have a probably silly question,
On liquids, when you do mention 300 grs of simple syrup means 300 ml?
Love the recipes !
Sugar weighs the same as water so in this case (if you’re talking about the coconut one) 300g of a 2:1 syrup is 300g of sugar weighed out and 150ml of water. The end result will weigh 300g.
@@Robdoesitall thank you very much, I do appreciate your kind attention. Crystal.
Best Regards
@@luisalbertocastro5940 no problem buddy!
It looks like the affiliate link for the crew bottles isn't working. Those are cool as hell!
fixed. And yes, they are pretty great.
What is the shelf life of the coconut if it's bottled in your fridge?
Two weeks tops
Nice! What’s the shelf life of that cream of coconut?
Three weeks
1 cup and 250g of sugar are very different amounts of sugar.
Is the Coco-Leandro shelf stable or need to refrigerate?
Refrigerate them all
All I have available is the powdered coconut... Can I use that as well?
try it, let us know :)
What r those bottles? Need to pick some of those up
They're from Crew Supply Co bit.ly/3w6qDYR they have a great sale coming up!
do you have or do you have plans for a video on DIY bitters?
Yes I do have plans. Developing a recipe now :)
@@TheEducatedBarfly then I will patiently await your video. Thanks!!!
So if I have 1:1 simple syrup and a recipe asks for 10mm of Rich simple syrup should I add 20mm of syrup?
Try ¾".
To add to the "How is Coconut Cream Made" confusion....I have also read that both Coconut Cream and Coconut Milk are made by simmering shredded coconut meat in water, letting the solution rest and separate into two layers, the upper layer skimmed off and called "Coconut Cream", the lower layer called "Coconut Milk".
However I have also come across sites that state Coconut "Cream" is made with a 4:1 ratio of shredded meat to water while Coconut "Milk" is made with a 1:1 ratio.
The "separation" method makes more sense for me in that it will have a higher fat content relative to the other components the coconut brings, and as with cow cream and milk, the "cream" is a product separated from the "milk".
This separation method was my understanding of coconut cream vs coconut milk as well, mostly from prep of thai curries.
1:35 If 1 Brix is 1g of sugar in 100g of solution then 50g sugar in 50g of water would be 200 Brix?
Wait, so in the Cream of Coconut recipe, did you use coconut milk (1:1 ratio) or coconut cream (4:1 ratio)? Because it looked pretty thick.
Coconut Milk
What is the shelf life for the grenadine and cream of coconut?
Like 3 weeks
How long will each of these last if kept in the fridge?
Approx 2-3 weeks
Can I use coffee paper filter for the cinnamon syrup?
Definitely. Be sure to wet the filter first. And try not to press on it as they tend to rip easily.
Yep you can
The bit.ly link for the crew bottles is dead :( Really nice video though :)
I don't like rich simple because I make a lot of drinks with 3/4 ounce simple syrup. I find it hard to get the balance right with rich simple.
I normally just split the difference and make mine as 1.5/1 simple syrup.
Which sugar are you using for the rich one? Here in Brazil we normally have Sugar Cane sugar. Does this matters and how?
simple and rich simple syrups are gonna use white sugar unless otherwise noted. cane sugar is used for cane syrup, its a bit of a different flavor profile
oh now that im watching the video, it looks like leandro is using caster sugar (aka powdered sugar), which is just like white sugar but much finer so itll dissolve in water without heat
@@lxxwj but what is this sugar base? There is no "normal" sugar, as I said here in Brazil the norm is cane sugar
@@lxxwj maybe the question is what is powdered sugar made of?
@@yannickpepe156 its white sugar or processed sugar. basically they take cane sugar and process it, taking out molasses, so that it turns white. its also called granulated sugar
You used to put a drop of orange blossom water in the grenadine, did you change your mind about that? I personally find it too overwhelming, even with a small dash. (Btw the recipe in the vid omits the molasses).
I tend to make my syrups 2:1 due to the longer shelf life, if 1:1 is needed I just dilute it.
So I just watched the video and the pomegranate molasses is definitely in there…Marius didn’t put a title on it but I definitely use it
@@TheEducatedBarfly You did, I meant in the recipe overview in the vid
@@TheEducatedBarfly To be more specific: at 08:35 😉
I have a bottle of cinnamon syrup in the fridge that looks like a 30 year old bottle of Aftershock.
Thai kitchen coconut milk? Could t find Thai villiage
No orange blossom water in the grenadine? Hmmmmm
Do I have to leave another comment about how great this video was??????
Yes. You do. :)
@@TheEducatedBarfly Ok, fine. This was a great video... HA!!!!
How long will the cream of coconut last in the fridge??
Two to three weeks
@@TheEducatedBarfly thank you!
@@TheEducatedBarfly thank you for the response! 🙏🏾
Hai Bro
I'm Murli Chennai South India
Here I get fresh Coconut
How many coconut to make or
I have to extract coconut freshmilk
for 400 ml.
U r reply please.
Here a lot of root herbs leaf & flower
Herbs are available please guide me
How to do.
Thank U
What happened to your triple syrup by Dale DeGroff? Thought you swore by it Leandro?!
That’s not a basic syrup and we already made a video on it :)
This might be just me thinking this, but I would love to see a cooking competition show, Similar to Chopped, or The Great British Bake Show, but done with chefs and bartenders working together to prepare say a three course meal with Cocktails and see if they pair well with each other. If that show is ever made I would love to she Leandro star as a judge dedicated to the drink side of the judging panel. What do you guys and gals think of that?
This is a great idea email us please theeducatedbarfly@gmail.com
Sorry Mr Leandro, but what do you mean when you say to email you?
Ceylon, pronunciation is si lorn