when using the santa cruz at home i add almost an equal part of water to it and it seems to make a good difference. thanks for the comparison! great vid
From using fresh vs a lime concentrate, yes there's a difference and I agree fresh is always best. But unless I'm having a party it is not at all advantageous or even possible to keep a bag of actual limes for too long. I think now yall know the taste, it would be interesting to hear what you would think to reduce the full ounce of lime to 3/4 or a half oz since the concentrate overpowered the rum. For me, I feel like it can really get the job done but depends on the cocktail like u all said.
Interesting idea, I’ll definitely try using a bit less of the concentrate. And yeah, keeping fresh limes on hand can be a pain, in which case the concentrate will work in some cocktails. Some will work better than others - we really noticed the difference in a daiquiri, for example.
I vowed to never use fake citrus in cocktails after the first time I had a margarita without "sour mix". What a difference. The 2:1:3/4 is definitely my preferred ratio for a daiquiri. And ask almost anybody and they'll tell you a daiquiri calls for a white or light rum, but I really like them with a Jamaican rum, specifically the Plantation Original Dark. The only problem is they go down too easy lol
Yes, sour mix is pretty terrible, and you can really tell the difference between fresh and artificial citrus when you taste them side-by-side. We'll never go back! Good call on the Plantation Original Dark as well, we're thinking of exploring different rums for Daiquiris in a future video.
This is a great experiment. Someone should do a video about how to tell when a lime is ripe. Not every lime in the grocery store is ripe (maybe because limes are popularized as being green, but lime green is the color of an unripe lime. Some limes will benefit from sitting on the counter for a week or so before being used. Personally, I prefer limes which have started to turn from green to yellow and which are a little bit soft.
Ha! Yes, it could have been a much shorter video, but we wanted to actually try these products to see for ourselves. In the end, the answer is still "no" in most cases.
@@makebetterdrinks6375 It just reminded me of a time a friend asked me to make some whiskey sours at a party. I had these beautiful Meyer lemons I squeezed into a large container. I dropped the container off before the party, and put it into his fridge. I went home to get some items, returning about 30 minutes later. When I got back the container was on the counter surrounded by some of those plastic lemons. They were empty. I asked him what they were for, and he said he thought we would need more lemon juice because more people were coming. I looked at my wife, and she whispered, “breathe…”. The drinks were terrible.
Really appreciate the chemistry between the panel.
when using the santa cruz at home i add almost an equal part of water to it and it seems to make a good difference. thanks for the comparison! great vid
From using fresh vs a lime concentrate, yes there's a difference and I agree fresh is always best. But unless I'm having a party it is not at all advantageous or even possible to keep a bag of actual limes for too long. I think now yall know the taste, it would be interesting to hear what you would think to reduce the full ounce of lime to 3/4 or a half oz since the concentrate overpowered the rum. For me, I feel like it can really get the job done but depends on the cocktail like u all said.
Interesting idea, I’ll definitely try using a bit less of the concentrate. And yeah, keeping fresh limes on hand can be a pain, in which case the concentrate will work in some cocktails. Some will work better than others - we really noticed the difference in a daiquiri, for example.
So I guess we're juicing limes then. DAMN!
Ikr.😂🤣
**Crumples up his plans for a cooked lime juice factory**
Sorry to ruin your plans!
Since they where so limey/tart, did you try and lower the amount to see if you could hit a better balance with them?
No, but you are not the first person to ask about this. We'll give it a try, and if it warrants another video we'll record one!
keep up the good work
I vowed to never use fake citrus in cocktails after the first time I had a margarita without "sour mix". What a difference. The 2:1:3/4 is definitely my preferred ratio for a daiquiri. And ask almost anybody and they'll tell you a daiquiri calls for a white or light rum, but I really like them with a Jamaican rum, specifically the Plantation Original Dark. The only problem is they go down too easy lol
Yes, sour mix is pretty terrible, and you can really tell the difference between fresh and artificial citrus when you taste them side-by-side. We'll never go back! Good call on the Plantation Original Dark as well, we're thinking of exploring different rums for Daiquiris in a future video.
This is a great experiment. Someone should do a video about how to tell when a lime is ripe. Not every lime in the grocery store is ripe (maybe because limes are popularized as being green, but lime green is the color of an unripe lime. Some limes will benefit from sitting on the counter for a week or so before being used. Personally, I prefer limes which have started to turn from green to yellow and which are a little bit soft.
Yeah, that's a great idea! Ripe limes are much better and most people don't know how to tell the difference.
Great content!
Thanks for checking us out!
"Shaken, not stirred"... Count Ian Fleming as subscribed.
Thanks! We're doing stirred drinks for the next video. Stay tuned!
Do Tom Collins with fresh lemon!
We can do that! Same idea, fresh vs. fake?
@@makebetterdrinks6375 yes! Anything with my favorite drink!
What about a video with different flavors of simple syrup?
Or different gins, london dry, more flavorful botanical varieties, and lemon or something
Good suggestion! We actually just shot a video on this topic so stay tuned...
Would like to see this done blind so you don't bring your biases and expectations to it.
These types of fake like juices are maybe good to make sweet and sour only
Yes, they are ok in a pinch but we really can’t recommend them compared to fresh juice.
Great way to get nowhere, could have said without watching
This should've been a 1 second video...."No"
Ha! Yes, it could have been a much shorter video, but we wanted to actually try these products to see for ourselves. In the end, the answer is still "no" in most cases.
@@makebetterdrinks6375 It just reminded me of a time a friend asked me to make some whiskey sours at a party. I had these beautiful Meyer lemons I squeezed into a large container. I dropped the container off before the party, and put it into his fridge. I went home to get some items, returning about 30 minutes later. When I got back the container was on the counter surrounded by some of those plastic lemons. They were empty. I asked him what they were for, and he said he thought we would need more lemon juice because more people were coming. I looked at my wife, and she whispered, “breathe…”. The drinks were terrible.
Oh man, that’s terrible. I’m sorry for your drinks! Fresh citrus really does make a big difference in most cocktails.