How this Bartender PERFECTED The Piña Colada! (And so can YOU!)
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- čas přidán 1. 06. 2024
- Today we're talking you through the history of the Piña Colada and how one Bartender Perfected it. Head to geolog.ie/BARFLY70 or scan the QR code on the screen and use code BARFLY70 and they will give you an exclusive 70% off of their award-winning skincare trial set. On top of that you can SAVE BIG on the add-ons products of your choice when you add it to your trial. Thank you Geologie for sponsoring this video!
Garret Richard of The Sunken Harbor Club in New York talks us through his perfected Piña Colada, which is the best Piña Colada we've ever had, and not only on this show! Blender and Frozen drinks are underrated, but they shouldn't be, and with these recipes you can make high end professional Piña Colada's at home that will blow your guest's minds.
And if you want to watch a great video on The Sunken Harbor Club check out The Tiki Show: • Discover the Top Shelf...
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 The Pina Colada
09:00 Bare with on this...
01:11 Coupon Time
01:24 Over or Underrated?
02:36 Garret Richard
03:24 The 3 Different versions
04:05 The Original Pina Colada
05:42 Tasting Notes
06:25 Getting that perfect Blended Quality
08:36 Recipe
08:48 Whip Shake Pina Colada
08:57 Why The Whip Shake?
10:00 Let's whip it up
11:17 Tasting Notes
11:42 But is it a Pina Colada
12:32 Recipe
12:36 The Garret Richard Pina Colada
14:30 100 Proof
15:24 That Xanthan Gum
15:52 Tasting Notes
16:32 Garret's Bonus Tip
17:00 Recipe
17:10 This is why you use...
17:54 Watch this!
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Recipe - Jak na to + styl
Hey Guys little mistake on the recipe screen for Garrett’s version. Use 1/4 tsp of Xanthan gum. NOT 1 tsp!!!!
Possible I missed something but it looks like you said 1½oz coconut syrup, ½ oz adjusted pineapple but then the recipe card says the opposite. I'm assuming the card is right here, may try this this weekend!
Just made this and yea, Big mistake. Did 1/2 tspn and it was like jelly. Oh well, got to make a 2nd one and yea, 1/4 is the way. Great video btw.
@@mkc673 Hey bro, Give it crack both ways and let us know how you go. Just did the 1 1/2 juice and 1/2 Coconut syrup from the card and it's pretty bright and tart with little coconut. I liked the 1/2 juice and 1 1/2 syrup version. But I do have a sweet tooth. Hey, maybe we got 2 cocktails for 1 out of this. 😄
Nice catch. Would love to know if you tried it out and which version works out for you!@@mkc673
Dang I didn't see this until too late. This thing is thiiiiiickkk
Everything Garrett makes seems to be perfect
Seriously, I've made nearly every drink in Tropical Standard and it's replaced all of the classic versions for me.
To me, the first version is PERFECT!! No need to put in acidity!! Case closed!
Good video but wrong information on the 'original' recipe. The original rum used in the Piña Colada wasn't a white rum, much less Bacardi. The original rum used was Don Q Gold. Maybe you should try it with that. Don Q is the #1 puertorican rum. And like Garret said, a great upgrade would be using Don Q Reserva 7. Cheers! 🇵🇷🍹
I've experimented trying ~20 different rums mixed individually with pineapple juice. Never have tried the Don Q Gold but the best rum I've found - without adding too much character to the drink and thereby changing its essence from the original recipe as what commonly happens with long-aged rums - is Cruzan gold (technically Cruzan Aged Dark Rum). The standout benefit of that Cruzan is a buttery texture.
The Don Q is said to be a blend of rums aged 1 1/2 to 5 years. The Cruzan is said to be a blend of rums aged 2 to 4 years, so pretty similar. I *have* tried the Don Q *Cristal* (also aged 1 1/2 to 5 years) in pineapple and found that Cruzan superior by a good degree.
4th option,1954 recipe:
2 oz. Puerto Rican rum
1 oz. cream of coconut (Coco Lopez)
1 oz. heavy cream
6 oz. pineapple juice
½ cup crushed ice, 15secs
Coco lopez is cream of coconut and not coconut cream
Have you made this recipe? What does the heavy cream do for it?
@@bethereagainproductions6534 I made this recipe once, hard to decide, it tasted milkshake esque, 50s diner. Give it a try.
Yes!!!! I have been waiting for this! Lovely episode friend. Really thoroughly enjoyed it. The integration of the conversation with Garret into the rest of the episode, was excellently done.
Also everyone repeat after me: "coconut syrup"
Absolutely wonderful episode, love the in depth explanation. Also respect the humble approach to others' great work. This educational episode was a game changer for me. Thanks!
Awesome video! I can't wait to try out Garrett's recipe 😀
Another amazing video, definitely going to add your take on this drink to my collection. Also, I recall that one of your most recent videos of the best cocktails of the year, there was a Rum Old Fashioned that looked absolutely amazing. My question is could you take the three Rums used in the Old Fashioned and use it in a piña colada or a Mai Tai? Would love to know some drinks that use the same ingredients so I can use it for multiple things. Keep up the amazing work Leandro.
If I have Plantation Stiggin’s Pineapple rum at home, I make a daiquiri spec’d Pina Colada with homemade coconut syrup in place of simple syrup.
2oz Stiggin’s
1oz lime juice
.75oz coconut syrup
5 drops saline
Serve up in a coupe. Delicious
Having gone deep on making frozens from Tropical Standard this summer and then riffing on the template to create new ones, Garrett really does have some great techniques in his recipes that are worth the small extra effort.
Garrett's version sounds amazing! But I'm likely not gonna ever put the work in to try it at home, lol. Definitely gonna try your whip shaked version though! Maybe I'll make it back up to New York one day and try his.
good insight, good video, thanks
My Recipe is pretty close:
2 Plantation 3 Stars
2 Pineapple Juice
1 Cream of Coconut
1/4 Lime Juice
1/8 Orgeat
Pinch of Salt
Blended
I did not consider orgeat, should work well with the coconut
@@MrFennmeista right. Just a bit to add some nuttiness but not enough to stand out
In pursuit of the perfect Pina Colada ... only a few cocktails are worthy of a herculean effort to craft perfection. The Pina Colada is one of them. Well done Leandro.
I just bought a vitamix so I appreciate the timing with this video.
Wonderful. I recently discovered: acid adjusting solution, essential oil sprays, now using xanthan gum in cocktail… Lots of topics to nerd about and try for great drinks at home!
Yay! Another acid adjusted drink! I can’t go back to drinking pineapple juice cocktails without adjusting first, definitely going to try this.
By the way, my new favorite drink (non-frozen) is the acid adjusted pineapple daiquiri.
Yo anyone trying to acid adjusted their cocktails, it’s VERY important to get the measurements as close to accurate as possible, it makes a world of difference
I have always made my colada as a shaken cocktail with 20ml cream and 40ml whole milk, coconut syrup, pinapplejuice, jamaican rum. Its easy to make at home as well as behind the bar, but i definitely have to try it with the citrus adjusted juice and perhaps some angostura!
I find that the colada is a good template, such as the daquiri and margarita is as well
I support your decision to change the name from cream of coconut to coconut syrup!! Omg, I constantly get confused as to which one is cream of coconut and which one is coconut cream. They are very different ingredients, but the names are too similar and it's easy to mix them up.
Btw- I loved this video! I'm a huge fan of blender drinks, especially the pina colada. I enjoy making it at home and changing up the recipe every so often. It's a constantly evolving drink that has no perfect or ideal recipe (in my opinion).
12:50 was waiting for the xanthan gum trick to be mentioned, game changer
Do you have a recipe for coconut syrup? Thanks for the video, super interesting!
Loved seeing all these verisons! Do you think using rums like Coconut Cartel and Plantation Pineapple could enhance any of these versions?
For Garrett's recipe, it says .5 oz coconut syrup on the recipe card, but it looks like you used 1.5oz when making it. Which one is correct?
Also, did I miss the section on making acidulated pineapple juice? Or is there a separate video on that somewhere?
We never got an answer to this unfortunately
I add .5oz white 151 to mine, with lime and frozen pineapple pulp. I prefer a shake PC. But xanthum gum is a great idea.
The champagne pina colada at Coupette in London is absolutely incredible. It's a shame the size of it has decreased over time as well as the price gone up, but it's a fab drink
Thanks so much for this. Frozen drinks are underrated indeed. Most bars mess up this drink. Any thoughts to using some frozen pineapple to add texture?
Yes frozen pineapple is a great way to go not only for texture but also to control dilution, it’s all in the video
Does Xantham gum goes bad after open?
Am I alone in thinking that the piña colada doesn't need to be a balanced drink. I mean if you want something balanced you've got tons of other options. To me the piña colada is supposed to be a sweet drink that you occasionally indulge in when you're in the mood for that kind of thing.
I see where you’re coming from. My dilemma is that I love pina coladas but because they’re so sweet and fatty made the traditional way I rarely ever make them. So the way that I see it is that having multiple variations allows me to have a drink that I really enjoy more often depending on what I’m looking for. Plus knowing about the xantham gum trick really helps for people that hate when their drinks separate. Even a standard pina colada recipe has some variation in the ratios or ingredients.
@Mezcaudill that's a fair point. I'm not really a lover of the piña colada so usually I only make them when others ask me for one.
Yeah, I think I'm in the mood for a pina colada about once a year. Otherwise I'm generally just slamming down Painkillers for a more balanced, but similar drink.
Still want to try this though.
@@Torso6131a pain killer is a pina colada for adults.
I would rather missionaries downfall over Piña colada
I used to like a Pina Colada. But since getting into cocktails a little more seriously, I'd kind of dismissed the drink. Will definitely revisit this iteration.
Awesome!
Spotted: Dutch Courage, Baltimore. Woop woop.
Totally agree a good Pina Colada is very underrated!
apart from Xanthan gum and using a fully sliced off(peel & pith lime for the added natural acid, the rest are as follow and still as great
Garret’s drinks may only surpassed by his outstanding wardrobe. Thanks again guys!
Honestly, I love the xanthan trick but I will always love a whipshaken (...?) pina always and forever.
Question: While making Garret’s PC you say 1/4 tsp of Xantham Gum (14:11) but the recipe card at the end says 1 tsp of Xantham Gum (17:02). Can you clarify which it is?
It’s 1/4 tsp. He said the end card is a typo in another comment.
Guess which one i made tonight? 🤡
You might laugh at me but my favorite Piña Colada uses Coconut Milk, Coconut Rum (I like the Ray & Nephews one but you could even go for Malibu if you're not a snob), a float of OFTD and fresh pineapple juice. It does absolutely not need acidity. It's meant to be sweet. Don't be scared of sweet. It's ok you're still manly. 😂
Particularmente pregiero y ne quedo con la piña colada original. Afirmar que la han perfeccionado es solo subjetivo, siempre habrán personas que no le gusta la acidez en un coctel que originalmente no lleva citrico, salvo la propua acidez de la piña. Los gustos y preferencias siempre serán subjetivos.
Saludos.
Head to geolog.ie/BARFLY70 or scan the QR code on the screen and use code BARFLY70 and they will give you an exclusive 70% off of their award-winning skincare trial set. On top of that you can SAVE BIG on the add-ons products of your choice when you add it to your trial. Thank you Geologie for sponsoring this video!
Is coconut syrup not different to coconut cream? And is coconut cream and cream of coconut not the same thing? I don't know the exact difference but coconut cream has more body to it whereas coconut syrup is straight up infused syrup
The difference between coconut cream and cream of coconut is that the latter has added sugar. Leandro has made the point before that these two are easily confused, and so he prefers to call the one with added sugar coconut syrup rather than cream of coconut.
Cream of coconut stands for coconut as condensed Milk stands for Milk.
Coconut cream is heavy cream in this analogy
Where the heck did you get Havana Club?
Mexico
Any reason for frozen pineapple and not fresh?
Frozen will act like ice and make it slushy but to be clear that was a pineapple I cut up and froze so still fresh
I was thinking a good video you could do is an episode on Bartender health tips. Bar Rot is a serious issue for most drink slingers and it’s really hard to get over it. Tennis elbow is another one .
1/4tsp or 1tsp of xanthan gum?
He says 1/4 tsp and "1/4 tsp" is written on screen. A little xantham gum goes a long way. Consuming too much can actually mess up your stomach.(not that 1 tsp would do that)
@@TheDukeOfReuben the end says 1tsp. 🤷🏻♂️
The end is a typo I guess I didn’t catch it’s 1/4 tsp
@@CalebDrawdy looks like a 1/4tsp to me. Edit: didn't see his reply/confirmation before I posted this.
Understanding that we are talking about personal preferences here, I am going to pass on these iterations. A tropical fruit drink in my opinion should be leaning towards sweet. I like the xanthan gum addition and have added that to my recipe. But angostura bitters? Hard pass. I do the frozen pineapple chunks and the coconut milk addition. Also, I use the dark rum as a pour over.
xan gum wrecks the digestive system though lol
so, uhh, where'd you get that Havana Club?
Uuuummmm Mexico?
Pros of being european. Havana Club is like the best "base" rum around here... Don't get me wrong, Bacardi is wonderful but Havana Club is around the same price here and a Daquiri w/Havana Club is so much better than with Bacardi
@@musiogoI was wondering why people were asking
Xanthum gum is bad for the gut microbiome and induces excess gut inflammation. Xanthum gum is now so prevalent in our food, that it is being consumed at levels not anticipated when approved by the FDA, which is leading to excess consumption and greater gut inflammation. It is also a relatively new food additive with unstudied history that is now becoming more clear.
Keep up the great content, as a home bartender, you have upped my cocktail game and appreciation immensely.
Existing Conditions sounds like our was started by a construction manager. Div02, anyone? 😂
I like the idea to ‘water down’ the cream of coconut using coconut milk, but it also seems wasteful. Wouldn’t it be better to just use the coconut milk to make a less sweet cream of coconut to begin with? That way you’re not stuck with 2 separate ingredients most people won’t get through.
do you still have the coffee sponsor?
Trade? No we parted ways with them earlier this year
ahh OK, anyway love the channel@@TheEducatedBarfly
hi
Someone fucked up the graphic at 17:02 and switched the Acidulated Pineapple Juice and Coconut Syrup ratio.
What can’t you guys just say it’s a Puerto Rican drink, it’s always said a drink made in the Carib Hilton hotel by Monchito, guess what that hotel is in PR and monchito is a Puerto Rican. Btw!!! There’s not a “a lot of recipes out there” to do, there’s only one recipe, is just people making additions to it.
I mean I think we did say it was Puerto Rican by mentioning who made it and where it was made
@@TheEducatedBarfly
Then I apologize to you!!!! Cheers!!!
I think you take too little coconut in every version.
Coconut orgeat*
Holy shit. Massive mistake on the recipe screen. DO NOT use 1tsp of Xanthan Gum. I made it from that screen and it was almost like drinking a paste. It was like the consistency of hair gel coming out of my blender.
Yeah sorry about that. Only 1/4 tsp as it says in the video
No worries, ended up making another. If nothing else it was an interesting science experiment. I should have caught it knowing I usually use way less but I was really tunnel visioned on measurements with the scale out and everything.
Also thanks for the videos, you have been my main introduction to tiki alongside Anders. And Garret is the man!
I'm sorry but farm-to-table isn't just a solid food thing... i absolutely hate breaking down the pineapple juice i'm sorry and turning a freshly made drink into some processed drink-like substance. this all screams contrived hipster nonsense to me. i just don't get. I LOVE EVERYTHING ELSE THOUGH SO MUCH!! 🙏
I am not a fan of colada. I am fan of killer
First time here, host seems very arrogant and full of himself.
You know what they say about assumptions though right?
You need to teach Americans to stop ...
From asking
Do you know how to make mojito
Do you know how to make old fashioned..etc etc
You talk way to much. you haven't even gotten to the first recipe and I want to turn this off
I do not use white rum, I use Dark rum and it is much more flavorfill.
You are missing the Piña Colada with coffee recipe. @TheEducatedBarfly
I think the guy not at the bar gets it i dont drink much but i love a good piñacolada but what gerret says makes sence love the first one and the last one
If I die, having never become a “casual drinker,” “smoker,” & or “socialite,” all be alraight!
#JustifiedintoxicationShouldntBeAPriviledgeReservedExclusivelyForCasualDrinkersCasualSmokersCasualSocialitesAndOrDoGooders