Basic Syrups Vol. II Rich Simple, Cinnamon, Cream Of Coconut, Lazy Grenadine

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  • čas přidán 14. 06. 2024
  • The title of this video says it all! Today we're publishing the long awaited follow up to our first syrups episode with four more Basic Syrups everyone should have in their home bar. These are all common syrups that you will find many, many, many uses for not only here on the Educated Barfly but across pretty much every other cocktail video here on CZcams or Instagram. These are the most common syrup and mastering them is a must. Alrighty guys, grab these syrups and get to mixing!
    Here's links to the tools I use in this episode:
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    Crew bottles: bit.ly/3ileMzw
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    0:00 Intro
    0:31 One Liner
    0:41 Rich Simple Syrup
    3:32 Cinnamon Simple
    7:07 Lazy Grenadine
    8:36 Cream Of Coconut
    11:27 Outro
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  • Jak na to + styl

Komentáře • 207

  • @TracyHall_DreamsAndLogic
    @TracyHall_DreamsAndLogic Před 2 lety +8

    I tend to use warm water for rich simple - heat water FIRST, then add the sugar - avoids transitioning the sugars. And for flavored simples (cinnamon, as well as Celery Seed, tarragon, etc), I simmer the flavoring ingredient in water (bring to simmer, let rest a couple hours; bring to simmer again and let rest a couple more hours; strain/filter out the flavoring solids, THEN add the sugar to the warmed, flavor water - again avoids transitioning the sugars - also a LOT less messy to strain/filter). Finally, I've been experimenting with oleo-saccharum variations - for example, chopping 2 ox fresh sage into dime-size pieces, them simply adding to one cup sugar and muddling every few hours while leaving overnight, THEN adding (very) warm water and shaking. post-filtering this mixture is a bit messier, but it avoids the nasty "tea" flavors that can come from simmering some leaf products.

  • @TheTribalBarGuy
    @TheTribalBarGuy Před 2 lety +5

    Most people are just looking for cocktail recipes, but without good basics, you can't really move forward. Fantastic video guys. Cheers!

  • @TheEducatedBarfly
    @TheEducatedBarfly  Před 2 lety +3

    If you like these bottles, check them out at Crew Supply Company: bit.ly/3ileMzw

  • @TheWeePearl
    @TheWeePearl Před 2 lety +7

    I love this lazy grenadine recipe! I think it’s even easier than the one I typically make. For a toasted coconut cream- I like to add just the tiniest bit of baking soda and heat over low heat for like 5 mins 😋

  • @MrMoney331
    @MrMoney331 Před 2 lety +9

    "I love it when you call me Big Poppa." Haha.

  • @NicholasFiennes
    @NicholasFiennes Před 2 lety

    Perfect timing, recently I’ve seen so many recipes using cinnamon syrup

  • @christophershen6357
    @christophershen6357 Před 2 lety +12

    Number 3?! Love these videos - you helped me get into mixology during the pandemic!

    • @Barprints
      @Barprints Před 2 lety

      I know making cocktails definitely helped me get through the past year.

  • @dannyk1818
    @dannyk1818 Před 2 lety +56

    Always make my simple 2:1! I like that it keeps for months even in my bar cabinet, I’m already on thin ice with the vermouths and other syrups taking up fridge space!

  • @dernubenfrieken5765
    @dernubenfrieken5765 Před 2 lety +6

    As one of those people complaining about your use of "coconut cream", I'm glad you finally clarified everything.
    Also hosting a tiki night soon so appreciate the recipe!

  • @am5812
    @am5812 Před 2 lety +11

    Pro tip: try 1.5 to 1 simple syrup. It’s just as shelf stable but not as thick so it flows well and most importantly it’s much more consistent than 2:1. The sugar in 2:1 simple syrup will re-crystallize unless you also add gum arabica even if you keep it in warm temperatures. When sugar re-crystallizes you’re left with a less sweet syrup than you originally made and it’ll throw your off cocktail ratios.

    • @LeeDanielCrocker
      @LeeDanielCrocker Před rokem +2

      You can also stop crystallization by adding a bit of invert sugar to the mix.

  • @logansullins4545
    @logansullins4545 Před 2 lety +3

    I love when I can find recipes / ratios that are shelf-stable. I like to have more rich syrups and cordials, and experiment with dialing back the other flavors to maintain balance as needed, and add diluted Everclear if I wish to up the proof. The richer syrups just have so much more flavor and require LESS of said syrup when making the drink, so it cuts down on the rate I go thru them without adding extra effort. AND they save room in my fridge, which translates to room for more wine ;) Keep this type of video up Leandro! Also maybe do a video on some combo-syrups where you use 1 or 2 different things to create a new type, like Cucumber-Mint or Celery-Basil, both of which I have messed around with for fun Martini riffs 👌

  • @Zeedijk2020
    @Zeedijk2020 Před 2 lety +21

    I love how when Leandro corrects himself, it still always sounds like the other person was wrong.

    • @Barprints
      @Barprints Před 2 lety

      Lol...but then the other person is still wrong in this case. Kinda meta!😂

  • @tentanghukumkita6381
    @tentanghukumkita6381 Před rokem

    Very tasty and interesting syrup
    Thanks for showing me how to make it.

  • @zrinkac5997
    @zrinkac5997 Před 2 lety

    I was waiting for this😊

  • @joshchaides
    @joshchaides Před 2 lety

    Great video. Very helpful.

  • @ngairetaylor6373
    @ngairetaylor6373 Před měsícem

    If you are pouring a warm or hot liquid into a jar... to help stop the jar from breaking - use a warm jar.
    I also personally suggest to use a sterilised jar. I put mine through a dishwasher just before use then fill with Miltons solution using warm to hot water and rinse well with boiling water. The jar is still warm when I pour the warm liquids in.

  • @JJKK408
    @JJKK408 Před 2 lety +1

    I like using 2:1 so that I'm adding less water. When I make cocktails I adjust the recipe and time to shake around this.

  • @cameronvanatti6629
    @cameronvanatti6629 Před 6 měsíci

    Im not letting this man cook or make anything in my kitchen. He knows how to make unnecessary dishes

  • @Coffeemaker1978
    @Coffeemaker1978 Před 2 lety

    Thanks! ❤️

  • @ParadoxicalCharlatan
    @ParadoxicalCharlatan Před 2 lety +3

    Here for the second time 👍

  • @JoaquinGomezF
    @JoaquinGomezF Před 2 lety

    I just watched this and heard rule#1. I love this channel also.

  • @rmonahan14
    @rmonahan14 Před 2 lety +1

    I’m a fan of using both Ceylon and Cassia in my cinnamon simple for that 3D cinnamon flavor flave🤙

  • @f00dify
    @f00dify Před 2 lety +1

    I learned a lot from this video. I’d never known that Rich simple syrup lasts 6 months vs just 4-6 weeks that 1:1 simple syrup lasts.

  • @AngryCocktails
    @AngryCocktails Před 2 lety

    I love making my own syrups

  • @AlvinFlang69420
    @AlvinFlang69420 Před 2 lety

    Complex, but I think I'll try a few of these!

  • @lorenzomonsif
    @lorenzomonsif Před rokem

    For rich simple, I've had success with 1.8 : 1 ratio, doesn't crystalise and no issues with shelf life either. Learnt that ratio from the barman at Baxters Inn in Syd, Aus

  • @Cellomaster1234
    @Cellomaster1234 Před 2 lety +10

    I prefer a 2:1 simple syrup in an old fashioned, it cuts a lot of harshness in a cheaper whiskey

    • @Barprints
      @Barprints Před 2 lety +1

      2:1 is the only one I use for anything. Love how it holds up in infusions too.

  • @toddellner5283
    @toddellner5283 Před 2 lety +1

    Two other alternatives for infusion like the cinnamon
    1) Speed infusion with an iSi whipper
    2) Sous vide in a closed jar at 170-190F for a few hours

  • @will5430
    @will5430 Před rokem

    I love the homage to Greg

  • @tjortaraja
    @tjortaraja Před rokem

    Love this, thanks. Living in Kenya it’s relatively easy to get fresh coconuts here so I need to figure out what the ratios would be when creating my own milk. How long does the Cream of Coconut last?

  • @patriciasouchik-stock7521

    “Big Papa delivered”😂😂

  • @missrachelk81
    @missrachelk81 Před 2 lety

    My preference at the bar is 1.5 parts sugar to water for my ‘rich ish’ simple

  • @statix6979
    @statix6979 Před 2 lety +1

    Wow

  • @kail9757
    @kail9757 Před 2 lety +2

    Quick question about the cinnamon syrup: If you don't want to infuse the syrup for too long (because otherwise it'll get too "cinnamony"), would the result be the same if you simply use less cinnamon to begin with, and let it infuse for longer than the 12 hours? Or would it yield a different taste in the end?

  • @geophery
    @geophery Před 2 lety

    Just watched Vol 1 yesterday and was a little disappointed you didn't get around to making another, until now hahah

  • @gaspo53
    @gaspo53 Před 4 měsíci

    Leandro, have you tried the Griffard Grenadine? That thing is pure love!

  • @Ahglock
    @Ahglock Před 2 lety +3

    I generally stick with rich syrups just for the shelf life otherwise I feel kind of locked into using one syrup for the next 2 weeks.

  • @steffanziegler
    @steffanziegler Před 2 lety +1

    I would not have been able to talk about Grenadine without going into Darcy O'Neil's claim that it was originally made from flowers. Pretty cool bit on The Art of Drink about it. It's a goal of mine to eventually revisit one of my favorite NOLA prohibition era cocktails, a "12 mile limit," with a clove-pink grenadine. (But I get it, in the tiki world, grenadine is probably pomegranate all the way down, given that most recipes are from the 30's to the 50's.)

  • @CanadaFTW95
    @CanadaFTW95 Před 2 lety

    Hey would you recommend the same process for vanilla syrup as you did your cinnamon syrup? Aka simmering the vanilla pod in rich simple for a few hours?

  • @mikeh996
    @mikeh996 Před 2 lety

    🔥❤🔥 I smoke our coconut as well 😋

  • @peterbanos703
    @peterbanos703 Před 2 lety

    Would the Cream of Coconut recipe work with coconut cream instead of coconut milk if I add the additional water to make it 1:1 and then add the syrup? :)

  • @izae.2144
    @izae.2144 Před 11 měsíci

    How long will the coconut cream last? Can this be used for non alcoholic drinks?

  • @steveweaver6245
    @steveweaver6245 Před 2 lety +1

    You talked about how long the Simple Syrup and Rich Simple Syrup last. How long will the other syrups keep?

  • @SuperStarr817
    @SuperStarr817 Před 7 měsíci

    One method I like for infused simple syrups is to basically make a strong "tea" and then add the sugar. How would that method compare to infusing it with the sugar?

  • @lyle241982
    @lyle241982 Před rokem

    Would it be okay if I didn't crush the cinnamon sticks and let it boil and steep for maybe 10 minutes and skip the filtering using the nut milk bag.

  • @giggityguy
    @giggityguy Před 2 lety +2

    When I wanted to make my own grenadine, I found that every recipe I found told me to add pomegranate molasses with the assumption that it was just easy to come by, but I had a really hard time finding it, and when I did it was stupid expensive.
    You can make your own, however, for very cheap. Add 1 cup of fresh pomegranate juice to a pot with 2 Tbsp of sugar and 1/2 Tbsp of lemon juice, and aggressively reduce, by a factor of 4 or even more. ie, you started with over 1 cup of liquid and should end up with around 1/4 cup of molasses.
    Put it in your grenadine, or it's great on pancakes or salads!

    • @nicholasgraves3149
      @nicholasgraves3149 Před 2 lety

      You can get a Lebanese pom molasses on amazon for like 10 dollars for a bottle, and it's enough to let you make gallons of grenadine!

    • @steffanziegler
      @steffanziegler Před 2 lety +1

      The next time you fry an egg, pour a stripe of pomegranate molasses on it right before you flip it. Good stuff.

  • @SpektakOne
    @SpektakOne Před 2 lety

    You didn’t specify, but most recipes for cream of coconut that I’ve seen stress that you should use the fattiest coconut milk you can find. I find that my supermarket has quite a range, from ultralight to approaching that coconut cream you mentioned.

  • @williamcornelison4721
    @williamcornelison4721 Před 2 lety

    Would you use Agave syrup in an OLD Fashion?

  • @Celibrimbor
    @Celibrimbor Před 2 lety

    What are those types of bottles called with the screw bottom? Can't seem to find them anywhere

  • @Barprints
    @Barprints Před 2 lety

    Actual just made a video with these a couple weeks ago. Minus the coconut plus a couple others.

  • @ipkulkarni
    @ipkulkarni Před měsícem

    Do we need to store these in the fridge?

  • @TheMCvamp
    @TheMCvamp Před 2 lety

    Hey no more video corruption! Thank you!

  • @Kristoff0402
    @Kristoff0402 Před 2 lety +1

    Thanks for the reupload! The end was unwatchable on the first one. Quick work, well done!

  • @wookie2222
    @wookie2222 Před rokem

    Would it make sense for the cinnamon syrup to first just only boil the water together with the cinnamon for a couple of minutes or even longer to extract more flavor and then just ad it to the sugar and mix it?
    You could even measure the amount of water after cooking and ad water to substitute any water that had boiled away.

  • @ultimateogre
    @ultimateogre Před 2 lety +1

    Don't want those bottles... NEED those bottles. If anyone knows where to purchase these, please let me know! Haha! Those are so cool!

  • @dotmars
    @dotmars Před 2 lety +2

    Great video! Where can I find those bottles you poured the syrups into?

  • @uwu31311
    @uwu31311 Před 2 lety

    How long can last the cream of coconut on the fridge?

  • @j.p.thearmoredchef
    @j.p.thearmoredchef Před 2 lety +1

    Doing a lot of keto recipes, I make a super concentrated “cinnamon water” then add stevia extract and gum acacia. Works well, but I have to use much smaller amounts then what a cocktail recipe calls for. My wife loves it a h crown vanilla on the rocks.

  • @foREVerA7X1426
    @foREVerA7X1426 Před 2 lety

    I like to add a dash of orange blossom water to my grenadine. I'm curious as to your thoughts on that.

  • @GonBallivian
    @GonBallivian Před 11 měsíci

    i do 1 x 1 simple syrup is the standar in Argentina

  • @claks_cocktails2838
    @claks_cocktails2838 Před 2 lety

    Great video. How long do the cinnamon, grenadine and coconut keep if refrigerated? Cheers

  • @UnclePete
    @UnclePete Před 2 lety +2

    The coconut cream/ cream of coconut thing always trips me up. I just add sugar to the coconut cream. that seems to work pretty well.

  • @michaeltedesco343
    @michaeltedesco343 Před 2 lety +1

    How long do you think the creme of coconut mixture will last in the walk in?

  • @nervousordo
    @nervousordo Před 2 lety

    1:35 If 1 Brix is 1g of sugar in 100g of solution then 50g sugar in 50g of water would be 200 Brix?

  • @StarKnightZ
    @StarKnightZ Před rokem

    Is the cinnamon syrup reliant on sugar to infuse the flavour, would it still work if I used erithytriol?

  • @luisalbertocastro5940
    @luisalbertocastro5940 Před 2 lety +1

    Hello Leandro!
    I do have a probably silly question,
    On liquids, when you do mention 300 grs of simple syrup means 300 ml?
    Love the recipes !

    • @Robdoesitall
      @Robdoesitall Před rokem +1

      Sugar weighs the same as water so in this case (if you’re talking about the coconut one) 300g of a 2:1 syrup is 300g of sugar weighed out and 150ml of water. The end result will weigh 300g.

    • @luisalbertocastro5940
      @luisalbertocastro5940 Před rokem +1

      @@Robdoesitall thank you very much, I do appreciate your kind attention. Crystal.
      Best Regards

    • @Robdoesitall
      @Robdoesitall Před rokem +1

      @@luisalbertocastro5940 no problem buddy!

  • @ediol11
    @ediol11 Před rokem

    Can u use pure of passion fruite and make passion fruite syrope out of it ?

  • @vieires
    @vieires Před 2 lety

    Wait, so in the Cream of Coconut recipe, did you use coconut milk (1:1 ratio) or coconut cream (4:1 ratio)? Because it looked pretty thick.

  • @gabrielstrong2186
    @gabrielstrong2186 Před 2 lety

    What do you think of using a coffee filter instead of a nut milk bag?

  • @eddtv4548
    @eddtv4548 Před 2 lety +1

    Nice! What’s the shelf life of that cream of coconut?

  • @monkbop8044
    @monkbop8044 Před 2 lety +1

    What is the shelf life of the coconut if it's bottled in your fridge?

  • @hognut58
    @hognut58 Před 2 lety

    Would love to know where you get those jars..thanks.

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety

      They're from Crew Supply Co bit.ly/3E9dQba use BARFLY for 10% off! They're great

  • @jrjoanes
    @jrjoanes Před 2 lety

    Hey Leandro, just so you know the link for the Crew Bottles doesn't seem to be working

  • @johnnycoxwell4779
    @johnnycoxwell4779 Před 2 lety

    All I have available is the powdered coconut... Can I use that as well?

  • @BrettTFassbind
    @BrettTFassbind Před 2 lety

    It looks like the affiliate link for the crew bottles isn't working. Those are cool as hell!

  • @hillogical
    @hillogical Před 2 lety +2

    do you have or do you have plans for a video on DIY bitters?

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety +2

      Yes I do have plans. Developing a recipe now :)

    • @hillogical
      @hillogical Před 2 lety

      @@TheEducatedBarfly then I will patiently await your video. Thanks!!!

  • @blakeanderson1214
    @blakeanderson1214 Před 2 lety

    What r those bottles? Need to pick some of those up

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety

      They're from Crew Supply Co bit.ly/3w6qDYR they have a great sale coming up!

  • @foREVerA7X1426
    @foREVerA7X1426 Před 2 lety +1

    Will that cream of coconut separate like Coco Lopez tends to do?

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety

      Yes it will you’d need to add an emulsifying agent to stop that from happening

    • @scott.calvert
      @scott.calvert Před 2 lety

      @@TheEducatedBarfly I also have this problem where my homemade Cream of Coconut will separate in the fridge after a few days. I can never get it to come back together quite like a want. I just googled “emulsifying agent”- is there a specific ingredient you would recommend?

  • @repsac10
    @repsac10 Před 2 lety +1

    The bit.ly link for the crew bottles is dead :( Really nice video though :)

  • @TheJohnwadebaker
    @TheJohnwadebaker Před 2 lety

    Is the Coco-Leandro shelf stable or need to refrigerate?

  • @JM-pm3tb
    @JM-pm3tb Před 2 lety

    To add to the "How is Coconut Cream Made" confusion....I have also read that both Coconut Cream and Coconut Milk are made by simmering shredded coconut meat in water, letting the solution rest and separate into two layers, the upper layer skimmed off and called "Coconut Cream", the lower layer called "Coconut Milk".
    However I have also come across sites that state Coconut "Cream" is made with a 4:1 ratio of shredded meat to water while Coconut "Milk" is made with a 1:1 ratio.
    The "separation" method makes more sense for me in that it will have a higher fat content relative to the other components the coconut brings, and as with cow cream and milk, the "cream" is a product separated from the "milk".

    • @steffanziegler
      @steffanziegler Před 2 lety

      This separation method was my understanding of coconut cream vs coconut milk as well, mostly from prep of thai curries.

  • @MrMondosurfer
    @MrMondosurfer Před 2 lety

    What is the shelf life for the grenadine and cream of coconut?

  • @AndoniMoustakas
    @AndoniMoustakas Před 2 lety

    How long will each of these last if kept in the fridge?

  • @NeillSmith
    @NeillSmith Před 2 lety +1

    1 cup and 250g of sugar are very different amounts of sugar.

  • @tikazombie37
    @tikazombie37 Před 2 lety

    Can I use coffee paper filter for the cinnamon syrup?

    • @White__Ink
      @White__Ink Před 2 lety +1

      Definitely. Be sure to wet the filter first. And try not to press on it as they tend to rip easily.

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety +1

      Yep you can

  • @karlshep6257
    @karlshep6257 Před 2 lety

    So if I have 1:1 simple syrup and a recipe asks for 10mm of Rich simple syrup should I add 20mm of syrup?

  • @BelovedNL
    @BelovedNL Před 2 lety

    You used to put a drop of orange blossom water in the grenadine, did you change your mind about that? I personally find it too overwhelming, even with a small dash. (Btw the recipe in the vid omits the molasses).
    I tend to make my syrups 2:1 due to the longer shelf life, if 1:1 is needed I just dilute it.

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety

      So I just watched the video and the pomegranate molasses is definitely in there…Marius didn’t put a title on it but I definitely use it

    • @BelovedNL
      @BelovedNL Před 2 lety

      @@TheEducatedBarfly You did, I meant in the recipe overview in the vid

    • @BelovedNL
      @BelovedNL Před 2 lety

      @@TheEducatedBarfly To be more specific: at 08:35 😉

  • @acebojanglesable
    @acebojanglesable Před 2 lety

    I don't like rich simple because I make a lot of drinks with 3/4 ounce simple syrup. I find it hard to get the balance right with rich simple.

  • @yannickpepe156
    @yannickpepe156 Před 2 lety

    Which sugar are you using for the rich one? Here in Brazil we normally have Sugar Cane sugar. Does this matters and how?

    • @lxxwj
      @lxxwj Před 2 lety

      simple and rich simple syrups are gonna use white sugar unless otherwise noted. cane sugar is used for cane syrup, its a bit of a different flavor profile

    • @lxxwj
      @lxxwj Před 2 lety

      oh now that im watching the video, it looks like leandro is using caster sugar (aka powdered sugar), which is just like white sugar but much finer so itll dissolve in water without heat

    • @yannickpepe156
      @yannickpepe156 Před 2 lety

      @@lxxwj but what is this sugar base? There is no "normal" sugar, as I said here in Brazil the norm is cane sugar

    • @yannickpepe156
      @yannickpepe156 Před 2 lety

      @@lxxwj maybe the question is what is powdered sugar made of?

    • @lxxwj
      @lxxwj Před 2 lety +1

      @@yannickpepe156 its white sugar or processed sugar. basically they take cane sugar and process it, taking out molasses, so that it turns white. its also called granulated sugar

  • @Triadii
    @Triadii Před 5 měsíci

    Cream of coconut doesn’t exist where I live. But coconut milk is a common cooking ingredient, so it looks Like the proper pina colada roadblock is finally cleared.

  • @SanTM
    @SanTM Před 2 lety

    What happened to your triple syrup by Dale DeGroff? Thought you swore by it Leandro?!

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety

      That’s not a basic syrup and we already made a video on it :)

  • @BrianChido2
    @BrianChido2 Před rokem

    Thai kitchen coconut milk? Could t find Thai villiage

  • @werepixie
    @werepixie Před 2 lety

    I normally just split the difference and make mine as 1.5/1 simple syrup.

  • @Robdoesitall
    @Robdoesitall Před rokem

    How long will the cream of coconut last in the fridge??

  • @cookman6xcool
    @cookman6xcool Před 5 dny

    Hai Bro
    I'm Murli Chennai South India
    Here I get fresh Coconut
    How many coconut to make or
    I have to extract coconut freshmilk
    for 400 ml.
    U r reply please.
    Here a lot of root herbs leaf & flower
    Herbs are available please guide me
    How to do.
    Thank U

  • @pauldi7268
    @pauldi7268 Před 2 lety

    No orange blossom water in the grenadine? Hmmmmm

  • @MotleyStew
    @MotleyStew Před 2 lety

    Your Lazy Grenadine recipe didn’t show the Grenadine molasses in the text, is it necessary to add it or does that just make it like adding Grenadine to Grenadine? 🤔

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety

      It’s optional but I recommend it

    • @spuppy852
      @spuppy852 Před 2 lety

      @@TheEducatedBarfly Is there a recipe for lazy pomegranate molasses?

  • @TheSpiritoftheCocktail

    Do I have to leave another comment about how great this video was??????

  • @grapetonenatches186
    @grapetonenatches186 Před 2 lety

    I have a bottle of cinnamon syrup in the fridge that looks like a 30 year old bottle of Aftershock.

  • @jamescarlson2814
    @jamescarlson2814 Před 2 lety

    Does he mean Thai Kitchen instead of Thai Village? (For cream of coconut)

    • @TheEducatedBarfly
      @TheEducatedBarfly  Před 2 lety +1

      Yes Thai Kitchen. Did insay thai Village?

    • @Ladybrite1
      @Ladybrite1 Před 2 lety

      Thanks for asking; I was going to ask but found your question and his answer.