One of the fun parts of 50/50 shots is coming up with clever names for the pairings. I’m the worst at stuff like that, but here’s what I have so far. Do you have a better name for any of these? Let me know! Worthy Park 109 + Cynar = Rumnar seems to the the go to name for Rum and Cynar, but there’s got to be something better. Cynark? No definitely not that. Hampden 8 Year + Heirloom Pineapple Amaro = H&H Clairin Communal + Ramazzotti = Communotti Auva Amburana + Averna = Amberna Charanda Uruapan + Mr Black = Black & Blue
Speaking of mixing amaro and rum, my favourite amaro is probably Fernet-Branca (and the Argentinians are right to mix it with Coke). I found a recipe on Imbibe by Brian Kozak for what he calls a Port City Old Fashioned that has Fernet in it. - 2 oz Jamaican rum (something like Smith & Cross) - 1/4 oz Fernet Branca - 1/4 cane syrup - 3 dashes orange bitters I think it's my favorite version of a rum old fashioned
This idea is so appealing to me and yet I've never heard of the 50/50 shot before - thanks as always for the enlightenment! I do think that Clairin and similar unaged cane juice/cane syrup spirits lend themselves very nicely to tequila based cocktails and was happy to see you kind of make that connection in this video.
Thanks for watching! Good point about the tequila based cocktails. One of my favorite cocktails is a Paloma and I love using the saint benevolence clairin instead of tequila. So good!
@@therumrevival I'd like to suggest that the Averna and Cachaca cocktail is called the Sicilian Brazilian as I think the alliteration works well with the places of origin.
I'm laughing my ass off over here... because I have ONE of the two alcohols of each of the shots you presented 😁 With one exception! I have the Averna AND the Avua Amburana, so I will have to give it a try on the weekend.
Haha, Arminder faking with the Appleton's and running with the Worthy Park 109, then followed up with Hampden 8 year. We can always count on you to go with higher proof and higher ester, when available... "if Hampden 8 is too expensive use Rum Fire" love it 🤣 Not a criticism, just an observation.
lol yeah, thats kinda my MO. So I actually first shot a version with the Appleton since it was lower in proof. But then I was like, who am I kidding, I much prefer the 109 and ended up refilming that piece.
Awesome video. You're probably one of the few people out here championing Haitian Clarins. More please. Funny story about Averna. One New Years Eve I was making drinks for me and the wife and made too many Averna drinks, and bad things happened later that night. I might still have a picture of the drinks.
Uh oh! lol Averna is a bit too drinkable. I've definitely had quite a few rum + averna old fashioneds on some nights. Also, I hope to do more of a comprehensive clairin video at some point. Just need more time in the day.
@therumrevival Time won't give me time. The other day my wife asked how come I haven't made anything in a while. I told her the ideas are there but there's no time.
Wow thats a lot to digest.... So the concept is great, i think this could be viable, short video series. The liqueurs you chose are definitely on the unique side. Ib be curious to see what a more mainstream bar could create.
Good suggestion -- I might do some shorts with these shots. In terms of amaros in mainstream bars, youre probably likely to find campari and fernet. I haven't played around with those much but I;m sure there'll be a fun combo
Awesome video. Amari is my favorite type of alcohol so I will definitely be experimenting with these. About to go make the Mr Black and Charanda one right now!
Thanks! I actually haven't had the Alchermes before, but my understanding is that its playing in the same space as Campari, I think? that being the case, the classic 5050 is campari and fernet, so that could be interesting. In terms of rum, i'd imagine you'd need a bold rum to stand up to the flavor, so many an unaged jamaican overproof like Wray and Ting, Rumbar or Rum Fire. hmm now I want to get a bottle and play around with it lol
Great video! I think I asked preciously but would Smith & Cross be an adequate substitute for the Hampden 8? Not much options for Jamaican rum here on the Pennsylvania shelves. Appleton signature,8,12. Denizen Merchant Reserve (occasionally) or Smith and Cross.
Thanks! In terms of the 5050 with Heirloom pineapple...Smith and Cross could work. Since its higher in proof maybe adjust the ratio of liqueur to rum just to give it some balance.
are there any cream liqueur + rum 50/50’s that you would recommend? i do not use liqueurs often, but when i do, they tend to be creamy. i have yet to try any “proper” ones though, so i was curious of your take on it. great video as always, arminder.
I haven’t had too many cream liqueurs but I think they play a bit in the same space as the Mr black. I think the Charanda could provide a nice balance to the sweeter elements.
@@therumrevival Same here, I too had to travel (Indianapolis) to score a bottle of Amaro Di Angostura. A store called "Total Wine and More", it's a 100 ft by 100 ft super-store with a multi-million dollar inventory and they still managed to let me down, twice, on the Giffard Apricot liqueur. Also I'd go as as far to say that Amaro Di Angostura is bourbons best friend. It's phenomenal with 100 proof (or higher), Knob Creek 9-year old is what I've been using. Expect an amazingly bold flavor.
@@distributorovkvlt-points5481 I noticed that Total Wine is hit or miss when it comes to carrying much of the Giffard line. Theres another brand that they carry that looks very much like Giffard, but definitely not as good.
One of the fun parts of 50/50 shots is coming up with clever names for the pairings. I’m the worst at stuff like that, but here’s what I have so far. Do you have a better name for any of these? Let me know!
Worthy Park 109 + Cynar = Rumnar seems to the the go to name for Rum and Cynar, but there’s got to be something better. Cynark? No definitely not that.
Hampden 8 Year + Heirloom Pineapple Amaro = H&H
Clairin Communal + Ramazzotti = Communotti
Auva Amburana + Averna = Amberna
Charanda Uruapan + Mr Black = Black & Blue
Park and Choke doesn't quite sound right either
cynar 109 sounds neat, but i suppose any 109 liquor could be used and have the same title.
@@unansweredprayer1122 hah tru dat
Cynark! 😂
That's a cool jacket! Where's you get it?
"Or am I ?" 😂 great idea for a video !
Haha, thanks!
That first combo IS the basis for a great cocktail! The Artichoke Hold. Which I would love to see you pick a rum for and make on the channel.
Great suggestion. Looking forward to trying the drink.
Another Artichoke Hold fan here.
Speaking of mixing amaro and rum, my favourite amaro is probably Fernet-Branca (and the Argentinians are right to mix it with Coke). I found a recipe on Imbibe by Brian Kozak for what he calls a Port City Old Fashioned that has Fernet in it.
- 2 oz Jamaican rum (something like Smith & Cross)
- 1/4 oz Fernet Branca
- 1/4 cane syrup
- 3 dashes orange bitters
I think it's my favorite version of a rum old fashioned
I love Fernet...especially in cocktails. Will have to try that recipe. thanks for sharing.
@@therumrevival it's amazing in cocktails. I only wish I knew more fernet and rum cocktail recipes. They are few and far between
This idea is so appealing to me and yet I've never heard of the 50/50 shot before - thanks as always for the enlightenment! I do think that Clairin and similar unaged cane juice/cane syrup spirits lend themselves very nicely to tequila based cocktails and was happy to see you kind of make that connection in this video.
Thanks for watching! Good point about the tequila based cocktails. One of my favorite cocktails is a Paloma and I love using the saint benevolence clairin instead of tequila. So good!
@@therumrevival I'd like to suggest that the Averna and Cachaca cocktail is called the Sicilian Brazilian as I think the alliteration works well with the places of origin.
@@wgstearnsboston I like it!!
I love this idea! Thanks for sharing these!
Thanks for watching!
I have a bottle of Meletti anisette that I find a bit too sweet, so I've been cutting it with rhum Neisson blanc which balances it out nicely.
Great tip, I'll have to try that.
Try Chambord and overproof rum (OFTD or Demerara 151). Always amazed how good this is
That sounds delicious!
Love that you included Heirloom Pineapple Amaro! It with rye/bourbon/rum is absolutely delicious!
I hadn't thought of trying it with rye, but I bet thats so good.
I'm laughing my ass off over here... because I have ONE of the two alcohols of each of the shots you presented 😁 With one exception! I have the Averna AND the Avua Amburana, so I will have to give it a try on the weekend.
Lol funny.. isn’t that the way things always work haha. Let me know what you think of the averna and Amburana
Now I learned a new thing❤
awesome!
What a great video idea.
Glad you think so!
Campari and Wray And Nephew. So good!
I’ll try anything with Campari!
Haha, Arminder faking with the Appleton's and running with the Worthy Park 109, then followed up with Hampden 8 year. We can always count on you to go with higher proof and higher ester, when available... "if Hampden 8 is too expensive use Rum Fire" love it 🤣 Not a criticism, just an observation.
lol yeah, thats kinda my MO. So I actually first shot a version with the Appleton since it was lower in proof. But then I was like, who am I kidding, I much prefer the 109 and ended up refilming that piece.
Great video. Love learning all these different types of amaro. Have you tried rum ice cream? Wonder how many varieties can be made.
Based having Rum Raisin, I haven't really had any but seems like a fun thing to try at home this summer.
I love this. Saving it for later.
Thanks!
Awesome video. You're probably one of the few people out here championing Haitian Clarins. More please. Funny story about Averna. One New Years Eve I was making drinks for me and the wife and made too many Averna drinks, and bad things happened later that night. I might still have a picture of the drinks.
Uh oh! lol Averna is a bit too drinkable. I've definitely had quite a few rum + averna old fashioneds on some nights. Also, I hope to do more of a comprehensive clairin video at some point. Just need more time in the day.
@therumrevival Time won't give me time. The other day my wife asked how come I haven't made anything in a while. I told her the ideas are there but there's no time.
Wow thats a lot to digest....
So the concept is great, i think this could be viable, short video series. The liqueurs you chose are definitely on the unique side. Ib be curious to see what a more mainstream bar could create.
Good suggestion -- I might do some shorts with these shots. In terms of amaros in mainstream bars, youre probably likely to find campari and fernet. I haven't played around with those much but I;m sure there'll be a fun combo
Great video as always! Was awesome getting a chance to talk to you at smugglers on Monday, keep up the amazing videos
Oh hey, thanks! Indiana?
@@therumrevival Yep!
@@Tusupressed Right on! Nice chatting with you. Hope you had at the game. Cheers!
Awesome video. Amari is my favorite type of alcohol so I will definitely be experimenting with these. About to go make the Mr Black and Charanda one right now!
Right on! Cheers!
Agricole and Amaro Angostura is fantastic.
Thanks for the rec. I have a bottle of Amaro Ango laying aruond so I'll try that.
Super interesting! The Heirloom/Hampden combo sounds fabulous. My wife is anxious to try the cynar combo. Should we do 109, or Appleton? ;-)
when in doubt, do both!
Fantastic video!
Thank you very much!
Campari + Rum Fire = Camp Fire
absolute brilliant!!
Shirt changes and selective beard trimming would make the illusion that you didn't drink all these in 12 minutes that much more convincing. LOL
lol good point
Hell yeah...love this eps! We're big fans of Heirloom Alchermes...any suggestions for what might pair well with that?
Thanks! I actually haven't had the Alchermes before, but my understanding is that its playing in the same space as Campari, I think? that being the case, the classic 5050 is campari and fernet, so that could be interesting. In terms of rum, i'd imagine you'd need a bold rum to stand up to the flavor, so many an unaged jamaican overproof like Wray and Ting, Rumbar or Rum Fire. hmm now I want to get a bottle and play around with it lol
Great video! I think I asked preciously but would Smith & Cross be an adequate substitute for the Hampden 8? Not much options for Jamaican rum here on the Pennsylvania shelves. Appleton signature,8,12. Denizen Merchant Reserve (occasionally) or Smith and Cross.
Oh and Wray & Nephew Overproof white.
Thanks! In terms of the 5050 with Heirloom pineapple...Smith and Cross could work. Since its higher in proof maybe adjust the ratio of liqueur to rum just to give it some balance.
@@therumrevivalthanks for the advice!
are there any cream liqueur + rum 50/50’s that you would recommend? i do not use liqueurs often, but when i do, they tend to be creamy. i have yet to try any “proper” ones though, so i was curious of your take on it. great video as always, arminder.
I haven’t had too many cream liqueurs but I think they play a bit in the same space as the Mr black. I think the Charanda could provide a nice balance to the sweeter elements.
@@therumrevival mr. black was the one i was most enticed by, so i will take your suggestion.
What about Amaro Di Angostura? Seems it would be too sweet for the 50/50 ratio.
Also I'd say it's better with bourbon than it is with rum.
I’ve never owned a bottle. Seems like they’re hard to come by near me. But I would be open to trying a 5050 with bourbon
@@therumrevival Same here, I too had to travel (Indianapolis) to score a bottle of Amaro Di Angostura. A store called "Total Wine and More", it's a 100 ft by 100 ft super-store with a multi-million dollar inventory and they still managed to let me down, twice, on the Giffard Apricot liqueur.
Also I'd go as as far to say that Amaro Di Angostura is bourbons best friend. It's phenomenal with 100 proof (or higher), Knob Creek 9-year old is what I've been using. Expect an amazingly bold flavor.
@@distributorovkvlt-points5481 I noticed that Total Wine is hit or miss when it comes to carrying much of the Giffard line. Theres another brand that they carry that looks very much like Giffard, but definitely not as good.