I made with S&C and thought it slightly clashed with the other flavours as they are all so powerful. Second time (not sure I needed to do immediately after!) with Wray & Nephew which worked much IMHO.
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SUCH a good drink! Simon when you work out the ABV are you including the water from dilution?
This syrup is made from sugar cane juice, while Monin and other similar sugar "cane" syrups are made from sugar after it has been processed to remove molasses. Sugar cane juice syrup is much more flavoursome.
Thank you. This product seems to be out of stock everywhere unfortunately!
Hi Simon, I want to make an original Ti’punch and am looking for some cane syrup. I presume this is the right stuff? When you buy Monin or Funkin and it says pure cane sugar, has it been processed more than this? Thank you.
1000 Year Old Cigar
Cognac (brandy), Cynar/carciofo amaro, Bénédictine D.O.M., Peated malt whisky, Aromatic bitters
Does keeping eggs in the fridge make them harder to emulsify if using the white straight away? I've ruined two lots of white ladies but both times it happened at the Mother in Laws (most embarrassing!) and she keeps her eggs in the fridge! I did a long dry shake as well.
Or potentially that I was making two cocktails in the same tin? So there was less room to emulsify? I do it at home no problem! Thanks!
Absolutely love this cocktail (and the whole family) it works beautifully together. Simon please can you add (Laura Bishops's) Almost Famous to the site which uses Jamaican Overproof instead of Mezcal - just tried and it's superb!
Has anyone tried pre batching Old Fashioneds? I measured the amount of dilution from a single OF to be c.20ml of water (from high quality big ice) so when I did 10x the specs (600ml Bourbon, 50ml of 2:1 Demerara syrup, 12.5ml Angostura) I then added 200ml of water. I put in the fridge for two days but when it came to serving, having shaken the bottle before pouring over big ice, it felt a bit over diluted/thin. Any ideas for correct water specs? Simon have you done an article on prebatching?
Thanks for your explanation on this! I think I need to remake my first 10 classic cocktails I made before I started making my own 1-1 sugar syrup as they would have been too sweet! Do you know if the Funkin pro SS is also a 2-1?
The Passion of the Negroni
Orange gin, Red bitter liqueur, Rosso/sweet vermouth, Passionfruit liqueur
How long do you normally stir for? I am not a negroni fan however tried again last night with equal parts Plymouth, Dolin Rouge and Campari, but first mixed in a glass with lots of ice for 35secs and the (potential over) dilution made it less bitter and delicious. I used Punt E Mes first time around which is very bitter, so perhaps that was the issue....
Challenge accepted! Nothing like making cocktails in the name of a scientific experiment. I've have made your white negroni a few times to prepare me for the real thing. A great drink!
How long do you normally stir for? I am not a negroni fan however tried again last night with equal parts Plymouth, Dolin Rouge and Campari, but first mixed in a glass with lots of ice for 35secs and the (potential over) dilution made it less bitter and delicious. I used Punt E Mes first time around which is very bitter, so perhaps that was the issue....