Very pretty. Not quite tea-totaler friendly, but looks like it will be approachable by my friends. I'm adding this to my list of summer-pitcher drinks, with a note to self about adding some fruit juice - like you suggested.
I've been finding a tiny float of Rum Fire is a pretty good finisher to a lot of tropical drinks I make lately - Especially a MaiTai or Shrunken Skull.
Making wine cocktails in Germany is like a sin...my friends would roast me for this... On the other hand eberybody drinks "Schoppen" in Germany - which is white wine mixed with sparkling water. German people are stange 😂 So am I - I guess 🤷😅
And, btw everybody and every company mixes beer with everything in Germany - but the beer has to be brewed after the old standards - so strange - and so are the German people 😂
I saw the word cordial when you were flashing up the adverts, to us in the UK that would be what we call squash. It's a highly concentrated juice drink that you dilute to create a drinkable fruit drink. It seems your nectar is the same thing, so I would say instead of watering your syrup down, it should remain as is or potentially even might need to be stronger
It's just impossible to say. We do not have legal deifinitions for what nectar or even cordials are so there's no universal amount of sugar, fruit juice, etc. The Mynors may have included as much sugar and fruit as a typical syrup does, it may have included less, may have included more. But regardless of the brand, the term nectar comes up a lot in these old recipes that don't call a specific brand and that's likely something that is fruit juice, fruit pulp, water, and sugar.
@@makeanddrink I guess the key with reviving any old recipe like this is balance though. If you know the base dominant flavour as you do here it's just a case of getting it to taste right/good. At least with this one it's clear what the flavour is meant to be and I doubt this old 'nectar' deviates in much other than sugar content or dilution anyway. Either way, great video! And I'm keen to try this one 😁
@@makeanddrink I've done a bit of research into the product and reading the marketing materials and finding out the size of the initial bottle, 1 bottle of the 'nectar' at 25floz was meant to make a good gallon of properly diluted squash or fruit drink. That gives us around about a 5 to 1 dilution, therefore 1 part nectar to water to 4 parts water should give you a sweetened passionfruit juice drink at proper dilution. With that in mind, you can mix whatever syrup you have with water to the point that it makes something that tastes like a sweetened juice and compare that to a 1 in 5 dilution in order to reach the intended concentration of passionfruit flavour in this drink :)
@@makeanddrink for the mynors - so in the UK we still regularly drink what we call squash, which is the exact same idea as the mynors based off the prep instructions listed on the advertisements. We have brands such as Robinsons, Ribena, Vimto etc as well as supermarket own brands. Its so strong that you can't really drink it undiluted. We have so many that there is usually half an isle in every supermarket and there is a bottle in almost every household here all the time. But I know that this traditional drink isn't kept up in America or even Australia any more, i think it just didn't take off. But it's not much of a leap to see that the prep of this mynor 'nectar' is the same deal as what we do with squash. So if you transfer the 1 in 5 dilution to whatever tastes right in whatever syrup you can find to make a drink that tastes like juice then you can also apply that ratio to the amount you'd need to put in a wine cup to match the original ratio
When in doubt, Rum Fire
Very pretty. Not quite tea-totaler friendly, but looks like it will be approachable by my friends. I'm adding this to my list of summer-pitcher drinks, with a note to self about adding some fruit juice - like you suggested.
I've been finding a tiny float of Rum Fire is a pretty good finisher to a lot of tropical drinks I make lately - Especially a MaiTai or Shrunken Skull.
This seems like a great cocktail option for summer
Hope we get a Missionary's Downfall or Aku Aku in our future with the Peach Liqueur!
I have friends who aren’t rum drinkers. This will be getting an airing at the upcoming summer parties!!
Did Vic recommend a particular wine variety?
sauterne or white table wine
Not a wine drinker myself but this seems to be a great idea for those that prefer wine and yet still enjoy the cocktail theme at a party
I bet the passion fruit liqueur from your earlier video would rock in place of nectar.
Did Vic have a sangria recipe? My wife loves red sangrias
I'm positive there must be one. He shared hundreds of recipes and dozens and dozens of wine recipes.
Making wine cocktails in Germany is like a sin...my friends would roast me for this... On the other hand eberybody drinks "Schoppen" in Germany - which is white wine mixed with sparkling water. German people are stange 😂 So am I - I guess 🤷😅
And, btw everybody and every company mixes beer with everything in Germany - but the beer has to be brewed after the old standards - so strange - and so are the German people 😂
(I am German - so no hard feelings here - just self reflection 😂 - all in good fun)
This episode is good to watch. Give the rum a break.
Why?
I saw the word cordial when you were flashing up the adverts, to us in the UK that would be what we call squash. It's a highly concentrated juice drink that you dilute to create a drinkable fruit drink. It seems your nectar is the same thing, so I would say instead of watering your syrup down, it should remain as is or potentially even might need to be stronger
It's just impossible to say. We do not have legal deifinitions for what nectar or even cordials are so there's no universal amount of sugar, fruit juice, etc. The Mynors may have included as much sugar and fruit as a typical syrup does, it may have included less, may have included more.
But regardless of the brand, the term nectar comes up a lot in these old recipes that don't call a specific brand and that's likely something that is fruit juice, fruit pulp, water, and sugar.
@@makeanddrink I guess the key with reviving any old recipe like this is balance though. If you know the base dominant flavour as you do here it's just a case of getting it to taste right/good. At least with this one it's clear what the flavour is meant to be and I doubt this old 'nectar' deviates in much other than sugar content or dilution anyway. Either way, great video! And I'm keen to try this one 😁
@@makeanddrink I've done a bit of research into the product and reading the marketing materials and finding out the size of the initial bottle, 1 bottle of the 'nectar' at 25floz was meant to make a good gallon of properly diluted squash or fruit drink. That gives us around about a 5 to 1 dilution, therefore 1 part nectar to water to 4 parts water should give you a sweetened passionfruit juice drink at proper dilution. With that in mind, you can mix whatever syrup you have with water to the point that it makes something that tastes like a sweetened juice and compare that to a 1 in 5 dilution in order to reach the intended concentration of passionfruit flavour in this drink :)
@rodmund83 that’s for the “fruit cup” correct? I haven’t seen any specifics on the passion fruit.
@@makeanddrink for the mynors - so in the UK we still regularly drink what we call squash, which is the exact same idea as the mynors based off the prep instructions listed on the advertisements. We have brands such as Robinsons, Ribena, Vimto etc as well as supermarket own brands. Its so strong that you can't really drink it undiluted. We have so many that there is usually half an isle in every supermarket and there is a bottle in almost every household here all the time. But I know that this traditional drink isn't kept up in America or even Australia any more, i think it just didn't take off. But it's not much of a leap to see that the prep of this mynor 'nectar' is the same deal as what we do with squash. So if you transfer the 1 in 5 dilution to whatever tastes right in whatever syrup you can find to make a drink that tastes like juice then you can also apply that ratio to the amount you'd need to put in a wine cup to match the original ratio