It's so nice to see a true industry pro sharing their skills and knowledge. UA-cam and the blogosphere are full of ignorant people presenting dubious info, improper techniques and bad terminology. As a lifetime bartender, I appreciate the work you do to educate newcomers and old timers alike!
@@BehindtheBar hehehe.. like our first crush, we always remember our first spew. ew. I'd like to hear that slipped in somewhere in your accent. And I wonder what the youtube translator would make of it?
@@BehindtheBar same here 13yrs old and drank on the train with my mate on our way to fetcham Station, to visit another mate, It finished a terrible night ! Have never drunk bacardi since that day 🤣
Something I would really, REALLY like to see.... Versatile families of drinks, ones where there's a procedure and ratios that can work with a wide variety of ingredients. Daisies, Cobblers, Crustas, Sours, Fizzes. So many drinks we think of individually these days fit into these families, and having a sense of them would make it easier to improvise new drinks.
A very good suggestion and something that's been on our list for a while. We did a little of this in the 'What spirits to buy for making cocktails" video - 12:37 - showing how to get from a Gin Sour to a London Calling, but the whole evolution thing is really fascinating. There are so many videos we want to make so can't wait until we're big enough to be able to do 2 or 3 videos a week. Soon I hope!
Whoever edits these, know that your work does not go unnoticed. This is professional. Also Cara is a fantastic speaker and wonderful personality. Much love guys!
Thank you for your kind words. We always hope the editing does go unnoticed, (as that is generally a good thing), but we appreciate that you noticed! 😊
Someone’s been on a Royal Caribbean cruise! I swear our entire bar cabinet is made of 100 different hurricane, shot, and cocktail glasses from those cruises 😂
Not a single Aussie rum? I can understand no Bundy - we don't want you taking hostages and trying to headbutt a police helicopter, after all - but not a single bottle of Beenleigh or Inner Circle or Ord River or Gary the Goat? You know this was our currency for a while, right? You know the only time we ever overthrew the government of the day was because of rum? The SS Walrus (whose still still resides and is used at Beenleigh to this day) and its freelance bootleg distilling? C'moooooooooooooooon. I fear you've dwelt to long in and the laneways and misery of Victoria, and need to taste some proper Aussie sunshine... (Still, though. Great vid, as usual!)
Haha a look at Aussie rum and the historical significance of it is a great shout actually! But there is one- the Gunnery is from the Adelaide Hills Distillery (technically it’s a ‘sugar cane spirit’ as it doesn’t meet the ageing requirements for rum here yet, but it’s delicious!).
Yo Cara, i love that you actually explain your reasoning for selecting a specific brand of spirit for different cocktails. That part gets forgotten about too much. I've started putting together an at home bar cart of my own (since all the bars are closed) and it's helped me decide which spirits make the cart.
So glad you’ve found it useful! It’s always good to think about, there are definitely workhouse spirits which will work in most drinks but there are also ones that really shine in particular flavour combinations 😊
Me tooooo! I’m new to the making cocktails game (definitely not new to drinking them 😉)! When I found out how bloody easy it was to make simple syrup I kicked myself for wasting $13 on a bottle 🤦🏼♀️
Awesome video, I’m glad Rum is getting the praise it deserves. Rum in an old fashioned is very good, especially with some shaved dark chocolate in the glass.
Hey pal! There’s a longer edit where I discuss the different styles and the fact that Cachaca is also made from sugar cane but not rum, don’t stress haha
Outside Brazil, it's common for "rum" to be broadly defined as any sugarcane spirit (akin to whiskey for grain spirits and brandy for fruit spirits), regardless of cultural history/production method. Brazilians tend to have a more narrow definition for "rum" that does not include cachaça, which is the frame of reference in Brazil (and rightly so). Cachaça did develop independently from Caribbean rum, but sugarcane spirits are made all over the world and people like to put things in boxes.
Love love love Rum I went from 1 bottle to 8 different bottles during COVID lockdown🤭. Great cocktails in here. I particularly love a dark n stormy because it combines two of my favourite things (rum and a spicy ginger beer) and is incredibly quick and simple to make at home 🤤
Yummy drinks, Cara. Loved seeing a Royal Caribbean glass in your vid. See if you can get any Starr Rum from South Africa. Quite a tasty spirit, buttery smooth and creamy, and in a very cool bottle. Keep up the content. Love your work. Stay Safe, Down Unda !!
I've never drank rum until this week until I obtained a bottle of Appleton signature . I've tried it with cocunut water and tonic water and been pleasantly surprised. So I'm thinking rum is more versatile than whiskey ? What day think ?? Now added 12yr appleton to collection , this weekends diy house goal is to make a rum cocktail ! 👍😀
First of all, I love rum. It is the poor man's whiskey. Second, there is nothing better than listening to a beautiful lady with a wonderful accent talking about alcohol, it makes me wish that I were 25 years younger, 50 pounds lighter, and that I did not have a face like a serial killer, but I am getting off topic.
Hi Cara. Did you know that The Original Hurricane recipe remains a trade secret according to the New Orleans bar where it was invented. According to these folks every published recipe for this drink is an approximation of what they still serve. I can't personally testify to this because after two or three it's impossible to taste any difference. The frozen concoctions served at carts durung Mardi Gras is pretty much swill but no one seems to care since all anyone cares to do at that time is get crazy.
Question: since most people don't keep multiple types of rums (or any liquor) around, does it make a vast difference, if you were, to say, make all these drinks with the same kind of light and dark rums?
Great question! In the longer episodes on each individual cocktail I’ll usually have a chat about substitutions like that. It certainly will make a difference but that’s not necessarily a bad thing! You just want to bear in mind how the spirit you’re using differs from the one in the recipe. So for instance if I’ve used a light and bright rum and you’re using something darker and sweeter you might want to start with 5-10ml less so it doesn’t overpower the other flavours, and add 5-10ml less of the sweet component since the base spirit is already sweeter. Then give it a taste and see what you think- always easy to add in more if you think it needs it!
Can you make a video that explains drinking rum straight. You see alot of videos about whiskeys and how you should drink it and the history, but didn't came across a video that explains rum like that
Thank you very much pal! What don’t you like about the Dark & Stormy? This one is definitely more of a twist, we’ve got a longer edit coming out which explains why I make it as I do 😊
A bit of curiosity of what happens to all the delicious cocktails that go into the making of the videos? Do all the hardworking support staff call dibs on the drink they want?
‘All the hardworking staff’ is just myself and Josh haha- we film on days the restaurant is closed (which is unfortunately all the time at the moment here in Melbourne!). We certainly have a try of them all but have to keep our wits about us on long filming days so unfortunately a lot do go to waste 😔. I see those cocktails as a sacrifice worth making if folks all over the world get to copy them though!
The El Presedente is one of my favorites and I make it at home at least once a week. Thanks for featuring it in your video. I rarely see it on UA-cam and I think it needs more attention.
Hi Cara, Really enjoy your channel. 👍 can you tell me where I can get the shot measuring device? I can’t seem to find one that unique. Thanks in advance and keep up the good work. You are amazing.
Hi Cara! I'm having trouble figuring out which "dark rum" to buy. I wonder if you can help me. Are Bacardi ocho/havana club 7/ Appleton estate signature considered dark rum?
it is a bit of a tricky distinction because some rums can be unaged and very dark, some can be aged and clear and so no wonder you are confused haha, but I usually use something like Appleton’s as a base level because it has that bit of funk and weight you tend to expect from dark rum
So glad for videos like these. I've had THAT Hurricane that was mostly fruit juice and wrote it off (same for a Mai Tai) Gonna give this a crack, and will steal that passionfruit syrup recipe. And yay for eggnog in a glass, rather than having to make a huge batch
I may have butchered it... I doubled the measurements to fit in the Hurricane glass... And used Smith & Cross for the dark rum. I mean don't get me wrong, it was pretty good, but totally couldn't take anything but that rum lol. Will try again next weekend with one of the other rums
Pretty sure I've actually had all of these, but more falernum in the world is always a good thing. Angostura on top of a Dark and Stormy is a new concept for me though, I may give that a shot soon.
What's a good suggestion for a replacement of the Havana Club in the Presidente? I'd love to try that one, but I am in the U.S. and can't get Cuban rum
I’ve had a lot of people recommend Don Q to me on here but I can’t get it so maybe you should try with that and let me know how you go! Otherwise Plantation 3 Star is a great cocktail white rum, but really anything that’s fruity and fresh will work.
Thank you for the great effort to showcase Rum drinks. I live and grew up in the southeast United States along the Gulf coast with easy access to Rum from the Caribbean. I never developed a taste for it and actually really gravitate toward Scotch and to a lesser degree Bourbon. Gonna go back and revisit Rum cocktails after this amazing video :)
You may have just read our minds...keep an eye out on Tuesday 😉. I make mine with Bacardi but any clean and grassy white rum works- Pampero Blanco, Flor de Caña, Caña Brava. People keep telling me Don Q is great but I can’t get it here!
That's a LOT of lime juice for a Dark & Stormy. This is a drink where there's considerable controversy over whether is should have any lime juice added at all. And I've never in my life heard of adding bitters to it. I love bitters in drinks, but if you're using a nice, dry, spicy ginger beer that's just painting the lily.
Hey Chris! Of course, if you prefer your Dark & Stormy less embellished it’s also delicious that way. I arrived at this recipe (which is definitely mine and not necessarily super classic 😊) by looking at the balance of it- as dry and spicy as your ginger beer can be, neither it nor rum are providing much acid, and I feel it’s pretty integral to elevating it from a mixed drink to a cocktail. Admittedly the FT doesn’t necessarily need the full 30ml but I do tend to err on the tarter side (and always encourage viewers to cut the acid or increase the sweet component to their tastes). The bitters is my way of creating a bit of interest visually (I don’t really love layering the rum as I’ve seen too many people not mix it properly!). I also find that it underpins the mid palette- the rum starts you off with a bit of sweetness and funk, and the ginger beer finished dry and spicy but it can be a bit lacklustre especially if you don’t have access to the best products. Hope that helps you understand my thought process!
@@BehindtheBar Thank you for replying! I have to say, I wasn't terribly familiar with your channel. This just popped up in my recommended list, and since I've taken a recent interest in rum drinks (I had a Dark n Stormy in front of me as I watched, coincidentally made with the exact same rum and ginger beer) it seemed the thing to click. But I didn't know if you were in the habit of presenting the "classic" versions of your cocktails or your own take on them. This is certainly a valid interpretation I might want to try soon. I do tend to prefer the more tart drinks when it comes to, say, whiskey-based cocktails. (My usual drink when bars are open is the Paper Plane, which I also make at home when I'm in the mood.) But for rum I typically expect something a bit more fruity, perhaps because the spirit itself tends to be sweeter. What I like about the Dark n Stormy, apart from the simplicity of the classic version, is that little burn you get in your throat from a really good, spicy ginger beer, and I wouldn't want to overwhelm that with some other note. But I'll never find out what it's like unless I try it, will I?
ChrisC welcome! Honestly sometimes I do keep things classic and sometimes I do slight twists...what I can promise is that I’ve always thought about it haha. But that’s the great thing about cocktails, there are always plenty of yummy variations, whether they’re ‘classic’ or not- always up to try something new. Also a big fan of the Paper Plane 😊
Just reducing pomegranate juice and sugar with a little orange blossom water and pomegranate molasses, but I’ve noticed it varies a bit depending which juice I use!
It’s such an unregulated spirit as well, it’s pretty crazy the variation the name covers (as well as what it doesn’t- in Australia it has to be aged, so a lot of awesome young distilleries like Adelaide Hills and Archie Rose are putting out ‘sugar cane spirits’ to get around it!)
@Gareth, yes, and the color of a rum actually has almost nothing to do with its flavor profile. Dark rums typically have lots of added coloring, and often are not aged. Light rums might be unaged, or aged and filtered (like HC3). Either one might be light or heavy in body and flavor, dry or sweet, fruity or woody. That's what makes rum such a fun category to explore :)
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Hi polemonfanrock1, it's my understanding that to Brazilians "rum" is Caribbean and cachaça is Brazilian and they're very different things. Outside Brazil, however, cachaça is often viewed as a subset of rum, which is widely defined to cover any sugarcane spirit. Like how "whiskey" covers Scotch whisky, Bourbon, and other grain spirits, and "brandy" covers cognac, calvados, pisco, and other fruit spirits. Similarly, "rum" is commonly understood as a spirit super-category, but it's highly contextual/cultural :)
Great video as always. Question though. I generally use velvet falernum for the Royal Bermuda yacht club(because it’s what I have). Will the homemade version you linked to make a drastic difference?
You definitely don’t pal, I’m really just trying to show the range of this awesome spirit! It’ll work really very well in the Dark & Stormy and Eggnog (the barrel ageing will give it great vanilla notes for this in particular). In the Hurricane and Royal Bermuda Yacht Club it will just give you a richer drink. The only one it might not work is the El Presidente as it’s quite a delicate cocktail- try switching out the Blanc vermouth for a sweet, and add a dash of bitters and it will be yum 😋
@@BehindtheBar an experienced bartender friend of mine actually prefers his El Presidentes with an aged rum like Havana Club 7 or Don Q Anejo, or Abuelo 12 (still with a blanc vermouth, which is rather sweet compared to a dry that others use). I like it with a younger/lighter rum, but can see myself going for something heftier in the colder months :) It's certainly a flexible template that rewards experimentation.
Amazing content, thanks a lot! I used not to like rum, then I started to read and learn a lot about it, making several drinks (mostly Tiki from Smuggler's Cove) and I discovered a spirit with such a complexity and variety perhaps similar to whisk(e)y!
Warning - if you are going to use citrus peel as garnish, please use only organic (no pesticides) fruit. 90 percent of the pesticides are concentrated in the peel, so if you use regular fruit, you are "garnishing" your drinks with potent poisons.
Cara, great video. I really like that you have an opinion on which rum should go in to each drink, as opposed to just generically using one rum for all drinks. At the bar where you work, do you guys actually use raw eggs in your cocktails? Is there not a concern that a customer could get sick and sue the bar? In the U.S. I don't know of any bars that would use raw eggs in cocktails just for that reason (we're a sadly litigious bunch).
Thanks pal, playing around with different spirits is my favourite part so I’m glad you appreciate it! Eggs are a pretty big part of classic cocktail making (sours etc) and I’ve definitely been to bars in the States that use them. The risk of Salmonella can be reduced to a minuscule level by proper handling, and it’s not disallowed by health and safety. Same way as kitchens can make mayonnaise/aioli from raw eggs. The key is really to use very fresh eggs, and crack to order as bacteria needs time to multiply. At Bomba we use pasteurised egg white in a carton because of the volume we go through, but making a flip we would use a fresh whole egg. Of course pregnant women, children and the very elderly should stay away but that’s not too much of an issue for cocktails!
@@BehindtheBar Admittedly, whenever I get a drink with an egg in it, I'm always hesitant of the first sip. But, of course, I love it from the second sip on.
@@BehindtheBar You make a good point comparing use of a raw egg in cocktails to a restaurant using raw eggs in dishes. Now you're making me wonder why I don't see it more often where I am. Believe me, if you order a whiskey sour in any bar in my area, it's NOT a whiskey sour but more like a margarita with whiskey instead of tequila.
Thank you Cara for another great video! Rum is a family favourite, will try making the El Presidente next time the family gathers. P.s. I hope you are safe and well in Melbourne! Please consider making an 'everything you need to know about rum' video too :P
You’ll have to let me know how it goes! We’re going OK thanks, a bit miserable but that’s to be expected haha. I will do, we do have a short run down coming but will need to do a more in depth one too 😊
Yeah I was a bit sad, my homemade grenadine was very tasty but sort of brownish, I feel like it must have been the brand of pomegranate juice. Luckily there’s only 5ml in here so didn’t change the colour too much but a blush would have been nice!
Being a Melbournian that is currently in stage 4 lockdown I have been making cocktails every weekend to get me through and stumbled across your channel! Only to see in one of your videos you are also in Melbourne!! Subbed straight away when I heard that! Hope your doing well girl and are smashing out stage 4 with some great cocktails like I am xo
Oh my gosh now I just heard you say you work at Bomba! I have been there, great place! Shit, well then I really hope you’re doing ok luv, hospitality is struggling at the moment I know. Keep your chin up and know that bringing us this awesome content is definitely making a difference 👍🏻
Thank you so much for the kind words and support! Luckily we have a bottle shop so as still working there, but the industry is really hurting, especially internationals...it’ll be a strange world for a while but as you say, just keep our glasses topped up for now!
While visiting Madagascar: ginger rum, soda and lime juice. Ginger rum is made by filling a gallon jar with 3/4 gallon of rum, and fill the rest with chunks of fresh ginger. Let soak for about a week. The local rum is about $3/ litre. 1 litre of fruit juice is $4...
So lovely to have all these recipes in one place. Top notch. On rum addendum, please, La Florida, which I hear uses white creme de cacao and sweet vermouth, with dry curaçao and lime juice.
Your facial expressions after tasting your drinks are delightful. Personal choice here - warm your eggnog add rum (nice toddy by the fireplace) chill your eggnog add bourbon. Excellent channel!!
The egg nog looks a-mazing!! Definitely going to give this a go. Besides, it gives me an excuse to buy some port. What percentage of cream should we use? Table cream? Whipping cream? Sending love from Toronto.
Your D&S is fascinating. I've seen a "lime wheel garnish" but not line juice directly. And the float of the biters is fascinating. It's definitely something I am going to have to try.
As a resident of the US I don't have access to the true Havana Club rums. Do you have any ideas how I could get my hands on some? Ps. Really enjoying all the content!
It's widely available at duty free shops for international travelers. In the meantime, Don Q from Puerto Rico is fantastic, and the "fake" Havana Club sold by Bacardi in the US is supposed to be pretty decent. I also like Probitas, Royal Standard, Hamilton White Stache, The Real McCoy 3, Doorly's 3, and Denizen 3 for all-purpose "light" rums :) Cruzan in a pinch.
Great timing, as I now have 3 bottles of rum in my cramped, little liquor cabinet. Might have to make some dark and stormy's with some homemade ginger beer. (I've got to come up with something to do with the excess ginger syrup from last weekend's floradora fest with the extended family.)
One rum dessert drink I love is a White/Black Russian formula with a dark or blackstrap rum instead of vodka. Not fancy, not complex, but ridiculously tasty. Doing it with Jamaican rum and cream of coconut in place of the normal cream is also great.
It's so nice to see a true industry pro sharing their skills and knowledge. UA-cam and the blogosphere are full of ignorant people presenting dubious info, improper techniques and bad terminology. As a lifetime bartender, I appreciate the work you do to educate newcomers and old timers alike!
Thanks so much for the kind words pal! Really appreciate it from a fellow professional 😊
I'm going absolutely crazy for your English dialect. So pleasant to listen to you!
When you grew up and threw up on Bundy and Bacardi, gee it's nice to be able to safely return to the lands of rum. Thank you Cara.
‘Grew up and threw up’ 😂 I might have to steal that at some point haha (Bacardi was my first ever spew, it has taken me a while to get over...)
@@BehindtheBar hehehe.. like our first crush, we always remember our first spew. ew. I'd like to hear that slipped in somewhere in your accent. And I wonder what the youtube translator would make of it?
@@BehindtheBar same here 13yrs old and drank on the train with my mate on our way to fetcham Station, to visit another mate, It finished a terrible night ! Have never drunk bacardi since that day 🤣
Something I would really, REALLY like to see....
Versatile families of drinks, ones where there's a procedure and ratios that can work with a wide variety of ingredients. Daisies, Cobblers, Crustas, Sours, Fizzes. So many drinks we think of individually these days fit into these families, and having a sense of them would make it easier to improvise new drinks.
A very good suggestion and something that's been on our list for a while. We did a little of this in the 'What spirits to buy for making cocktails" video - 12:37 - showing how to get from a Gin Sour to a London Calling, but the whole evolution thing is really fascinating. There are so many videos we want to make so can't wait until we're big enough to be able to do 2 or 3 videos a week. Soon I hope!
Whoever edits these, know that your work does not go unnoticed. This is professional. Also Cara is a fantastic speaker and wonderful personality. Much love guys!
Thank you for your kind words. We always hope the editing does go unnoticed, (as that is generally a good thing), but we appreciate that you noticed! 😊
That eggnog...❤️🤤❤️
That cool glass you used for the Hurricane, are those for sale or is it a custom glass?
It was an op shop find I’m afraid!
@@BehindtheBar Hehe dang, that means I can stop searching now.. Thanks anyway.
Someone’s been on a Royal Caribbean cruise! I swear our entire bar cabinet is made of 100 different hurricane, shot, and cocktail glasses from those cruises 😂
Hahaha love it! My sister in law is obsessed with kitsch and vintage glassware, so I reap the rewards!
Behind the Bar awesome! That’s a great sibling perk 😀
Not a single Aussie rum? I can understand no Bundy - we don't want you taking hostages and trying to headbutt a police helicopter, after all - but not a single bottle of Beenleigh or Inner Circle or Ord River or Gary the Goat?
You know this was our currency for a while, right? You know the only time we ever overthrew the government of the day was because of rum? The SS Walrus (whose still still resides and is used at Beenleigh to this day) and its freelance bootleg distilling?
C'moooooooooooooooon. I fear you've dwelt to long in and the laneways and misery of Victoria, and need to taste some proper Aussie sunshine...
(Still, though. Great vid, as usual!)
Haha a look at Aussie rum and the historical significance of it is a great shout actually! But there is one- the Gunnery is from the Adelaide Hills Distillery (technically it’s a ‘sugar cane spirit’ as it doesn’t meet the ageing requirements for rum here yet, but it’s delicious!).
With Coke. and ice.
Nice timing, I was going to make an El Presidente tonight (for Obama's birthday)
Yo Cara, i love that you actually explain your reasoning for selecting a specific brand of spirit for different cocktails. That part gets forgotten about too much. I've started putting together an at home bar cart of my own (since all the bars are closed) and it's helped me decide which spirits make the cart.
So glad you’ve found it useful! It’s always good to think about, there are definitely workhouse spirits which will work in most drinks but there are also ones that really shine in particular flavour combinations 😊
This is also one of my favorite and in my opinion one of the most useful parts!! There’s so many varieties; it’s helped to demystify this!!
Thank god you used Goslings in your Dark n Stormy or else the lawsuits would be flying.
😂
Is it bad that I binge watch and bought so much stuff that I had alot of these ingredients on hand. Lol oh well keep them videos coming
I don’t reckon it’s bad haha
Me tooooo! I’m new to the making cocktails game (definitely not new to drinking them 😉)! When I found out how bloody easy it was to make simple syrup I kicked myself for wasting $13 on a bottle 🤦🏼♀️
Nothing wrong at all with binge watching, great way to watch her older videos that you have never seen
Not a fan of raw eggs myself, but I would always put in the egg first. In case it has gone bad, you don't waste your other ingredients.
If brandy is the essence of wine and whisky is the essence of beer, then rum is historically the essence of industrial waste.
😂
IT. DID. NOT. 😂
That bloody lime wheel 😂
Awesome video, I’m glad Rum is getting the praise it deserves. Rum in an old fashioned is very good, especially with some shaved dark chocolate in the glass.
😋
Awesome video, love the whole channel, keep them coming 😁
I love your videos but please introduce yourself. I want to know how your name is pronounced.
Having lived in multiple countries I’ll respond to most things haha
Wait... cachaça (the Leblon bottle) is NOT rum. Made from fresh sugar cane juice like rum agricole but not the same.
Hey pal! There’s a longer edit where I discuss the different styles and the fact that Cachaca is also made from sugar cane but not rum, don’t stress haha
Outside Brazil, it's common for "rum" to be broadly defined as any sugarcane spirit (akin to whiskey for grain spirits and brandy for fruit spirits), regardless of cultural history/production method. Brazilians tend to have a more narrow definition for "rum" that does not include cachaça, which is the frame of reference in Brazil (and rightly so). Cachaça did develop independently from Caribbean rum, but sugarcane spirits are made all over the world and people like to put things in boxes.
@@BehindtheBar not stressed at all, sorry if the writing came out like this. Love the channel! :)
Love your Videos. But please what's your name? Greetings from St Petersburg Florida
her name is Behind the Bar
Haha I’ll answer to most things but it’s Cara 😊
Love love love Rum
I went from 1 bottle to 8 different bottles during COVID lockdown🤭. Great cocktails in here. I particularly love a dark n stormy because it combines two of my favourite things (rum and a spicy ginger beer) and is incredibly quick and simple to make at home 🤤
Totally, great for when you want something a little fancy without too much effort!
Love that rum, there are several different kinds too, my newest one is Kraken, 2 in 1, a dark rum and an over proofed rum in 1 bottle
Yummy drinks, Cara. Loved seeing a Royal Caribbean glass in your vid. See if you can get any Starr Rum from South Africa. Quite a tasty spirit, buttery smooth and creamy, and in a very cool bottle. Keep up the content. Love your work. Stay Safe, Down Unda !!
Ooh I’ll have to keep an eye out!
I've never drank rum until this week until I obtained a bottle of Appleton signature . I've tried it with cocunut water and tonic water and been pleasantly surprised. So I'm thinking rum is more versatile than whiskey ? What day think ?? Now added 12yr appleton to collection , this weekends diy house goal is to make a rum cocktail ! 👍😀
Ooh I’ve never really thought about it in terms of which is more versatile than the other, but they’re definitely both more versatile than we think!
First of all, I love rum. It is the poor man's whiskey. Second, there is nothing better than listening to a beautiful lady with a wonderful accent talking about alcohol, it makes me wish that I were 25 years younger, 50 pounds lighter, and that I did not have a face like a serial killer, but I am getting off topic.
😂
Hi Cara. Did you know that The Original Hurricane recipe remains a trade secret according to the New Orleans bar where it was invented. According to these folks every published recipe for this drink is an approximation of what they still serve. I can't personally testify to this because after two or three it's impossible to taste any difference. The frozen concoctions served at carts durung Mardi Gras is pretty much swill but no one seems to care since all anyone cares to do at that time is get crazy.
Haha! I’ll have to get there at some point for sure 😊
Rum is the best. Thank you for this video!
So glad you enjoyed!
Question: since most people don't keep multiple types of rums (or any liquor) around, does it make a vast difference, if you were, to say, make all these drinks with the same kind of light and dark rums?
Great question! In the longer episodes on each individual cocktail I’ll usually have a chat about substitutions like that. It certainly will make a difference but that’s not necessarily a bad thing! You just want to bear in mind how the spirit you’re using differs from the one in the recipe. So for instance if I’ve used a light and bright rum and you’re using something darker and sweeter you might want to start with 5-10ml less so it doesn’t overpower the other flavours, and add 5-10ml less of the sweet component since the base spirit is already sweeter. Then give it a taste and see what you think- always easy to add in more if you think it needs it!
¡Qué rrrrico!.¡Asúcar! haah maaambo!.😀
Can you make a video that explains drinking rum straight. You see alot of videos about whiskeys and how you should drink it and the history, but didn't came across a video that explains rum like that
Definitely on the cards, it’s a massive subject but I’m sure we’d manage it!
Love your videos. Especially storytime and history. Your technique is great. You got the Dark n Stormy wrong though.
Thank you very much pal! What don’t you like about the Dark & Stormy? This one is definitely more of a twist, we’ve got a longer edit coming out which explains why I make it as I do 😊
A bit of curiosity of what happens to all the delicious cocktails that go into the making of the videos? Do all the hardworking support staff call dibs on the drink they want?
‘All the hardworking staff’ is just myself and Josh haha- we film on days the restaurant is closed (which is unfortunately all the time at the moment here in Melbourne!). We certainly have a try of them all but have to keep our wits about us on long filming days so unfortunately a lot do go to waste 😔. I see those cocktails as a sacrifice worth making if folks all over the world get to copy them though!
The El Presedente is one of my favorites and I make it at home at least once a week. Thanks for featuring it in your video. I rarely see it on UA-cam and I think it needs more attention.
Such a great drink.
Hi Cara, Really enjoy your channel. 👍 can you tell me where I can get the shot measuring device? I can’t seem to find one that unique. Thanks in advance and keep up the good work. You are amazing.
I lovee your channel,and i love your smile
Every time I watch one of your videos, I become a bigger fan. There are a million bar/cocktail channels, but this one is just nice to watch.
Thank you for the kind words Fred!
Next up Canchánchara, please.
Очень интересное видео
Great video again. Thank you
Hi Cara! I'm having trouble figuring out which "dark rum" to buy. I wonder if you can help me.
Are Bacardi ocho/havana club 7/ Appleton estate signature considered dark rum?
it is a bit of a tricky distinction because some rums can be unaged and very dark, some can be aged and clear and so no wonder you are confused haha, but I usually use something like Appleton’s as a base level because it has that bit of funk and weight you tend to expect from dark rum
@@BehindtheBar Thanks a lot Cara! You're the best.
So glad for videos like these. I've had THAT Hurricane that was mostly fruit juice and wrote it off (same for a Mai Tai) Gonna give this a crack, and will steal that passionfruit syrup recipe. And yay for eggnog in a glass, rather than having to make a huge batch
Totally! Please do and let me know how you go 😊
I may have butchered it... I doubled the measurements to fit in the Hurricane glass... And used Smith & Cross for the dark rum. I mean don't get me wrong, it was pretty good, but totally couldn't take anything but that rum lol. Will try again next weekend with one of the other rums
I study business but now I wish to learn bartending someday. Thanks for igniting the interest Cara!
Come over to the dark side 😜
@@BehindtheBar the Dark and Stormy side?
Pretty sure I've actually had all of these, but more falernum in the world is always a good thing. Angostura on top of a Dark and Stormy is a new concept for me though, I may give that a shot soon.
I don’t think it’s classic but I like it! Looks pretty and lengthens our the mid palette a bit (to be wanky for a sec haha)
Great video! Definitely enjoyed watching this one! I didn't even think of adding a whole egg into a cocktail like that.
There’s a whole category of whole egg drinks called ‘Flips’, we’ll definitely have to feature some more!
The kind of video you hit the like button before you start watching
😂
What's a good suggestion for a replacement of the Havana Club in the Presidente? I'd love to try that one, but I am in the U.S. and can't get Cuban rum
I’ve had a lot of people recommend Don Q to me on here but I can’t get it so maybe you should try with that and let me know how you go! Otherwise Plantation 3 Star is a great cocktail white rum, but really anything that’s fruity and fresh will work.
@@BehindtheBar thank you so much!
Thank you for the great effort to showcase Rum drinks. I live and grew up in the southeast United States along the Gulf coast with easy access to Rum from the Caribbean. I never developed a taste for it and actually really gravitate toward Scotch and to a lesser degree Bourbon. Gonna go back and revisit Rum cocktails after this amazing video :)
how about a mojito? have you done a video on those yet? whats the best rum for a mojito :)
You may have just read our minds...keep an eye out on Tuesday 😉. I make mine with Bacardi but any clean and grassy white rum works- Pampero Blanco, Flor de Caña, Caña Brava. People keep telling me Don Q is great but I can’t get it here!
Love your channel. Love you Cara, keep doing what you doing.
That's a LOT of lime juice for a Dark & Stormy. This is a drink where there's considerable controversy over whether is should have any lime juice added at all. And I've never in my life heard of adding bitters to it. I love bitters in drinks, but if you're using a nice, dry, spicy ginger beer that's just painting the lily.
Hey Chris! Of course, if you prefer your Dark & Stormy less embellished it’s also delicious that way. I arrived at this recipe (which is definitely mine and not necessarily super classic 😊) by looking at the balance of it- as dry and spicy as your ginger beer can be, neither it nor rum are providing much acid, and I feel it’s pretty integral to elevating it from a mixed drink to a cocktail. Admittedly the FT doesn’t necessarily need the full 30ml but I do tend to err on the tarter side (and always encourage viewers to cut the acid or increase the sweet component to their tastes).
The bitters is my way of creating a bit of interest visually (I don’t really love layering the rum as I’ve seen too many people not mix it properly!). I also find that it underpins the mid palette- the rum starts you off with a bit of sweetness and funk, and the ginger beer finished dry and spicy but it can be a bit lacklustre especially if you don’t have access to the best products. Hope that helps you understand my thought process!
@@BehindtheBar Thank you for replying! I have to say, I wasn't terribly familiar with your channel. This just popped up in my recommended list, and since I've taken a recent interest in rum drinks (I had a Dark n Stormy in front of me as I watched, coincidentally made with the exact same rum and ginger beer) it seemed the thing to click. But I didn't know if you were in the habit of presenting the "classic" versions of your cocktails or your own take on them. This is certainly a valid interpretation I might want to try soon.
I do tend to prefer the more tart drinks when it comes to, say, whiskey-based cocktails. (My usual drink when bars are open is the Paper Plane, which I also make at home when I'm in the mood.) But for rum I typically expect something a bit more fruity, perhaps because the spirit itself tends to be sweeter. What I like about the Dark n Stormy, apart from the simplicity of the classic version, is that little burn you get in your throat from a really good, spicy ginger beer, and I wouldn't want to overwhelm that with some other note. But I'll never find out what it's like unless I try it, will I?
ChrisC welcome! Honestly sometimes I do keep things classic and sometimes I do slight twists...what I can promise is that I’ve always thought about it haha. But that’s the great thing about cocktails, there are always plenty of yummy variations, whether they’re ‘classic’ or not- always up to try something new. Also a big fan of the Paper Plane 😊
How do you make your grenadine? It's so pale!
Just reducing pomegranate juice and sugar with a little orange blossom water and pomegranate molasses, but I’ve noticed it varies a bit depending which juice I use!
Rum is one of those things - dark rum and light rum are SO different it's almost as if they should be called different things.
It’s such an unregulated spirit as well, it’s pretty crazy the variation the name covers (as well as what it doesn’t- in Australia it has to be aged, so a lot of awesome young distilleries like Adelaide Hills and Archie Rose are putting out ‘sugar cane spirits’ to get around it!)
@Gareth, yes, and the color of a rum actually has almost nothing to do with its flavor profile. Dark rums typically have lots of added coloring, and often are not aged. Light rums might be unaged, or aged and filtered (like HC3). Either one might be light or heavy in body and flavor, dry or sweet, fruity or woody. That's what makes rum such a fun category to explore :)
You have noticed what I love about rum
I don't know how u r gonna take this... But.... Im telling you... I love you the way you are talking .. I love the way u r smiling.... Ur dressing.... Every night u r surprising me in my dreams.... I'm falling in love with u.... This is not commented by me... But it's by my hrt... Thank u for making me so much happy...
I lv u...
I have now tried these all.
My liver curses you. My taste buds thank you.
Haha sorry and you’re welcome!
Why did you have cachaça as a "rum" bottle in the beginning? Isn't that a completely different spirit? Asking as a curious Brazilian
There’s a longer edit where I talk about the production and styles of rum, and ‘sugar cane spirits’ in general (which Cachaça is) 😊
Hi polemonfanrock1, it's my understanding that to Brazilians "rum" is Caribbean and cachaça is Brazilian and they're very different things. Outside Brazil, however, cachaça is often viewed as a subset of rum, which is widely defined to cover any sugarcane spirit. Like how "whiskey" covers Scotch whisky, Bourbon, and other grain spirits, and "brandy" covers cognac, calvados, pisco, and other fruit spirits. Similarly, "rum" is commonly understood as a spirit super-category, but it's highly contextual/cultural :)
Hi Cara...have you tried Old Monk?
I have not! Do you like it?
Watching this during an actual hurricane. Never seen such good looking rum drinks!
Whoa, where’s the hurricane?!
Isaias? Stay safe in the Carolinas!
Behind the Bar east coast in the US
James S stay safe pal!
Great video as always. Question though. I generally use velvet falernum for the Royal Bermuda yacht club(because it’s what I have). Will the homemade version you linked to make a drastic difference?
Falernum is not honestly one that I think is worth the effort in terms of the difference between homemade and a good quality commercial one!
She is a very good bartender. She have so much knowledge .💖💖💖💖👏👏👏👏👏👏
Fantastic Ideas... but it seems i need different rums for each one and i got just Abuelo 12
You definitely don’t pal, I’m really just trying to show the range of this awesome spirit! It’ll work really very well in the Dark & Stormy and Eggnog (the barrel ageing will give it great vanilla notes for this in particular). In the Hurricane and Royal Bermuda Yacht Club it will just give you a richer drink. The only one it might not work is the El Presidente as it’s quite a delicate cocktail- try switching out the Blanc vermouth for a sweet, and add a dash of bitters and it will be yum 😋
@@BehindtheBar an experienced bartender friend of mine actually prefers his El Presidentes with an aged rum like Havana Club 7 or Don Q Anejo, or Abuelo 12 (still with a blanc vermouth, which is rather sweet compared to a dry that others use). I like it with a younger/lighter rum, but can see myself going for something heftier in the colder months :) It's certainly a flexible template that rewards experimentation.
Amazing content, thanks a lot!
I used not to like rum, then I started to read and learn a lot about it, making several drinks (mostly Tiki from Smuggler's Cove) and I discovered a spirit with such a complexity and variety perhaps similar to whisk(e)y!
Totally, it gets overlooked a bit but there’s such a range of styles it’s a really versatile and delicious category.
I would argue that rum offers far more variety than whiskey :) Keep trying as many different ones as you can!
Lime floating. I think you need to cut it just as thin as possible. Then its light weight and float above liquid ;)
Why was the grenadine a caramel color???
It’s homemade- I think it was the brand of pomegranate juice, it just came out darker than usual 🤷♀️ these things happen and still tasted great!
Warning - if you are going to use citrus peel as garnish, please use only organic (no pesticides) fruit. 90 percent of the pesticides are concentrated in the peel, so if you use regular fruit, you are "garnishing" your drinks with potent poisons.
Sigh...Havana Club...alas not for us mere mortal Yanks.
Aaah I honestly didn’t even think of that- is it embargoed?
@@BehindtheBar Indeed.
TIP; When filled with ice, cut your straw at 45° at the end...it wil glide in the drink more easely.
Cara, great video. I really like that you have an opinion on which rum should go in to each drink, as opposed to just generically using one rum for all drinks.
At the bar where you work, do you guys actually use raw eggs in your cocktails? Is there not a concern that a customer could get sick and sue the bar? In the U.S. I don't know of any bars that would use raw eggs in cocktails just for that reason (we're a sadly litigious bunch).
Thanks pal, playing around with different spirits is my favourite part so I’m glad you appreciate it!
Eggs are a pretty big part of classic cocktail making (sours etc) and I’ve definitely been to bars in the States that use them. The risk of Salmonella can be reduced to a minuscule level by proper handling, and it’s not disallowed by health and safety. Same way as kitchens can make mayonnaise/aioli from raw eggs. The key is really to use very fresh eggs, and crack to order as bacteria needs time to multiply. At Bomba we use pasteurised egg white in a carton because of the volume we go through, but making a flip we would use a fresh whole egg. Of course pregnant women, children and the very elderly should stay away but that’s not too much of an issue for cocktails!
And of course if it’s something you’re uncomfortable with it’s very easy to skip! It should always be listed on a menu.
@@BehindtheBar Admittedly, whenever I get a drink with an egg in it, I'm always hesitant of the first sip. But, of course, I love it from the second sip on.
@@BehindtheBar You make a good point comparing use of a raw egg in cocktails to a restaurant using raw eggs in dishes. Now you're making me wonder why I don't see it more often where I am. Believe me, if you order a whiskey sour in any bar in my area, it's NOT a whiskey sour but more like a margarita with whiskey instead of tequila.
Have you done none alcoholic cocktails video ?
Not yet but definitely on the list!
Thank you Cara for another great video! Rum is a family favourite, will try making the El Presidente next time the family gathers.
P.s. I hope you are safe and well in Melbourne! Please consider making an 'everything you need to know about rum' video too :P
You’ll have to let me know how it goes! We’re going OK thanks, a bit miserable but that’s to be expected haha. I will do, we do have a short run down coming but will need to do a more in depth one too 😊
Usually these "5 cocktails with this spirit" videos feature really basic drinks, I'm glad you went another way
We always try and do a nice mixture!
Super varieties
I'm drinking Kraken with coke right now :D
I’ve made El Presidente at home before and I loved it, but mine came out a light pink because of the grenadine.
Yeah I was a bit sad, my homemade grenadine was very tasty but sort of brownish, I feel like it must have been the brand of pomegranate juice. Luckily there’s only 5ml in here so didn’t change the colour too much but a blush would have been nice!
Please make more videos on subjects like brandy,cognac,champagne
Nick Cameron Glenn Sam Peter MiTCHELL Jaroooddd
love your channel....can you do a fancy free?
I’ll put it on the list!
Being a Melbournian that is currently in stage 4 lockdown I have been making cocktails every weekend to get me through and stumbled across your channel! Only to see in one of your videos you are also in Melbourne!! Subbed straight away when I heard that! Hope your doing well girl and are smashing out stage 4 with some great cocktails like I am xo
Oh my gosh now I just heard you say you work at Bomba! I have been there, great place! Shit, well then I really hope you’re doing ok luv, hospitality is struggling at the moment I know. Keep your chin up and know that bringing us this awesome content is definitely making a difference 👍🏻
Thank you so much for the kind words and support! Luckily we have a bottle shop so as still working there, but the industry is really hurting, especially internationals...it’ll be a strange world for a while but as you say, just keep our glasses topped up for now!
While visiting Madagascar: ginger rum, soda and lime juice. Ginger rum is made by filling a gallon jar with 3/4 gallon of rum, and fill the rest with chunks of fresh ginger. Let soak for about a week. The local rum is about $3/ litre. 1 litre of fruit juice is $4...
So lovely to have all these recipes in one place. Top notch. On rum addendum, please, La Florida, which I hear uses white creme de cacao and sweet vermouth, with dry curaçao and lime juice.
Try grating a bit of nutmeg and fresh ginger on top of a Dark & Stormy for some extra stormy.
Nice :)
The nog is crazy good. Gonna be bringing this out every holiday.
Your facial expressions after tasting your drinks are delightful. Personal choice here - warm your eggnog add rum (nice toddy by the fireplace) chill your eggnog add bourbon. Excellent channel!!
It's nice to have a drink with Port. It's so rare in cocktails.
Love you and your professionality
Thank you!
professionalism + personality?
RUM
The egg nog looks a-mazing!! Definitely going to give this a go. Besides, it gives me an excuse to buy some port. What percentage of cream should we use? Table cream? Whipping cream? Sending love from Toronto.
Haha I always get confused about cream, it’s different in every country! Just fairly thick but still pourable haha
pampero and diplomatico... How much i miss these guys >
This channel is on fire!!!
🔥 🔥
Your D&S is fascinating. I've seen a "lime wheel garnish" but not line juice directly. And the float of the biters is fascinating. It's definitely something I am going to have to try.
Maybe not the most conventional but very yummy!
As a resident of the US I don't have access to the true Havana Club rums. Do you have any ideas how I could get my hands on some? Ps. Really enjoying all the content!
It's widely available at duty free shops for international travelers. In the meantime, Don Q from Puerto Rico is fantastic, and the "fake" Havana Club sold by Bacardi in the US is supposed to be pretty decent. I also like Probitas, Royal Standard, Hamilton White Stache, The Real McCoy 3, Doorly's 3, and Denizen 3 for all-purpose "light" rums :) Cruzan in a pinch.
Rum is my Aquiles heel, one shot and I get drunk. It is trecherous jajaj
I aspire to be a late night lounge cocktail person
Great breakdown on these recipes! Love the look on your face when you said "it's pretty lethal"!😂
😅
Wow 5, this is a gift
Am I the only one that wanted to hear her say el presidente 🤣
Dammm! Girl, you are the best💎!!! El Presidente has my vote🌟🌟🌟🌟🌟
Mine too to be honest- all yum but that’s my fave!
Great timing, as I now have 3 bottles of rum in my cramped, little liquor cabinet. Might have to make some dark and stormy's with some homemade ginger beer. (I've got to come up with something to do with the excess ginger syrup from last weekend's floradora fest with the extended family.)
That’ll be excellent!
One rum dessert drink I love is a White/Black Russian formula with a dark or blackstrap rum instead of vodka. Not fancy, not complex, but ridiculously tasty. Doing it with Jamaican rum and cream of coconut in place of the normal cream is also great.
Decadent!