The ONLY 2 ESSENTIAL LIQUEURS you need to make Rum Cocktails
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- čas přidán 2. 06. 2024
- In this video, I'm will guide you through the essential Liqueurs you need to make all of the famous Rum Cocktails and tiki Cocktails. Believe it or not, there are only 2 essentials, But I run you through 10 Liqueurs which are the bottles you need to build a bar.
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RECIPES
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TIMESTAMPS
00:00 Intro
00:56 Categories
01:28 Essential Liqueurs
03:40 Almost Essentials
06:42 A Bit More In Depth
10:02 Do you need Chartreuse?
11:14 Fun Luxuries - Zábava
My essentials are:
Curaçao (I have 6 different orange liqueurs)
Maraschino
Campari
Pimento
Banana
Coffee
Almost essentials:
Apricot liqueur
Falernum
Absinthe
Creme de Mure
Creme de Cacao
Fun luxury:
Green Chartreuse
Peach liqueur
Creme de Cassis
Different Amari
Nice list! Curious to know what you use absinthe for
@@elgatofelix8917 thanks. I use it in a spray bottle, on top of drinks. It very good for spraying on mint, to enhance the aroma. There are also alot of cocktails with a little bit of Absinthe, like the Zombie, Doctor Funk, Cora's Fang and Sazarac
I'm so impatient, I ordered a bottle of chartreuse before watching....now come back to learn how to use it. It remains unopened for now. A few more minutes...
Great video too many people don't have enough modifiers. People are impressed with what I make them in my home bar but it's only because of the amount of modifiers I have😂
Hi Steve, what an excellent show. I have most of these liqueurs. I made my own Allspice Dram very successfully, make my own cherry brandy with my home grown Morello cherries, I use M.Briotett for my Creme de Cocoa and Framboise. M.Giffard for Creme de Mure, Banana and Apricot. My Pierre Farrand Dry Curaçao is exhausted and hard to locate a dealer with it in stock.
However, because I also make gin, whisky, whiskey brandy and vodka cocktails I have and use a much bigger array of Amaros, liqueurs and have a spread of Fees, Regans & Angostura bitters.
Currently enjoying a Venetian Spritz as Select is half price in Tipsy Fox until the last bottle goes!
Nick from York
I wish distilling was legal where I am. I’ve made probably 6-7 liters of 35% freeze jacked brandy and wood aged it, but it would be so much better if I could do real distillation.
Rum Chata is a must for some of my cocktails for texture and flavour. Best Raspberry liqueur I’ve used is St George
Nice, I typically use Grand Marnier, BG Reynold’s Falernum Syrup, St Eliz Allspice, and a healthy dose of Giffard and Tempus Fugit
I 100% agree with you. I only have the two liqueurs that you named essentials and I don’t miss any other liqueurs in my bar
Surprising what you think you need...but in reality, you really don't!
You're videos are amazing, love your channel. I really enjoyed Kwai Feh/Lychee Daiquiri recently. 😊
Great video! Since I can't get St. George Nola or Tempus Fugit Creme de Moka in Belgium, I've been looking for an alternative coffee liqueur forever!
And if you are on a buget you just make the liqueurs at home. Coffee liqueur is supper easy to make;) Falernum is actually also makeable. Thanks for the video Steve:D
Happy New Year Steve! I have had the same bottle/brand of Velvet Falernum in my arsenal. When that ran out however I bought a bottle of Fee Bros Falernum, which is less expensive but nonalcoholic! However the flavor in my opinion is on point! I think as long as you keep everything balanced with higher proof rums it all works out!
Yeah, I have 2 Falernum Syrups too...and Bitter Truth Falernum. All Different.
I just wish that more liqueurs were available in half bottles. 750mLs is a bit of a commitment for something you're only going to use maybe 15mL at a time. Also, if your tastes tend more to contemporary mixology, I'd put an elderflower liqueur higher up (a splash in a daquiri is quite lovely).
It is important to think about when should one use liqueurs and when the actual fruit or spice or a syrup is appropriate. Shelf stability and speed or ease of use are considerations. Additionally clear vs cloudy cocktails. If the cocktail is shaken with juices, I’ll use syrups or purées. Stirred cocktails might favor clear liqueurs. Some liqueurs only capture a single flavor and it is easier to make a syrup. Honey liqueur vs honey syrup for example.
Spot on
Hi Steve, I made a Mai Tai last week and accidentally used triple sec instead of orget because the sugar free triple sec and sugar free orget look the same. It tasted good but was better when I used orget.
Allspice/Pimento Dram.
Yup...mentioned Pimento/All Spice... Bitter Truth 👍
I have most of these as i dont just make rum cocktails. Pimento dram has been on my want list for a while. How does the dry curaçao compare to Giffard triple sec which i usually use? My daughter loves a blue cocktail so i use plenty of blue curaçao 😂
The thing to remember, is Curacao is more of a Brandy thats Distilled Fruit (so like Grand Marnier). Where as a Triple Sec (Cointreau) is a neutral Spirit (Vodka) thats infused/flavoured. so while they both do taste of Orange, they are different things. Giffard just used Curacao Oranges to flavour their Triple Sec.
Is the elderflower you briefly alluded to at the end there St Germaine? Love that stuff. There is a liqeuer I'd have liked to see on your list (maybe in the luxury category) and that would be Trader Vic's Macadamia Nut Liqeuer which is absolutely delicious even on it's own; Some tiki bars feature it in some of their cocktails and with good reason. Have you tried it?
Even don't get Macadamia Nut over here...for us the Brazil Nut is much bigger deal . My Elderflower is Joseph Cartron, but also have posh Giffard.
@@StevetheBarmanUK No Trader Vic products in the UK?
Dry Curacao has been the glaring ommission in my collection. Do you have any videos that focus more on this liqeuer and it's uses? I was also wondering if you ha any recommendations for an Orgeat liqeuer.
Pierre Ferrand Dry Curacao is largely interchangeable with any other orange liqueur (e.g. Cointreau, Grand Marnier, triple sec, etc.) You really only need one in your bar. If you absolutely need more than one, then a neutral base (e.g. Cointreau) and a brandy/cognac base version (e.g. Grand Marnier or Pierre Ferrand) would have you covered, maybe a blue Curacao too, but that's primarily for the color.
@@Default78334 oh OK well I do have some Cointreau and I love Grand Mariner. Thanks!
@@Default78334 I also have Angostura Orange Bitters too
I'm probably an outlier but I've never had falernum because of the ginger. I hate ginger beer and ginger in food. I'm willing to try it but not buy a bottle just to taste it. My wife can't tolerate Pierre Ferrand, so that's out... but I make a nice blend of Grand Marnier & Clément Créole Shrubb... or I'll use Cointreau. No need for simple syrup.
Hi. Velvet Falernum is not available in my Country. We only have Falernum syrup. How would you adjust for cocktails requiring the Velvet?
Treat it like Velvet Falemum.
I would swap campari and pimento dram, seems like its much more commonly used?
Just depends on what Cocktails you want to make, but the order i spoke about them, is how often they feature in recipes.
@@StevetheBarmanUK not taking any chances, getting both :)
I wish John D Taylor was available in Canada
Can you please do a video on Spice Hunter rum please?
Soz, I don't really feature Spiced Rums on my Blue Channel, unless they can feature in a country deep dive, like the recent one has been St Lucia, so Chairmans and Bounty Spiced.
@@StevetheBarmanUK oh sorry which channel do you feature spiced rum then? Should I copy and paste my message onto that channel?
The Blue Channel! Thats what I said, I don’t really feature them unless they’re part of a specific Country Deep Dive!
@@StevetheBarmanUK I mean technically it has ties to Mauritius so fingers crossed? Lol 🤞🏼
Tempus Fugits banana liqueur is incredible practically made for Rum cocktails. People for some reason like Giffards but to me it’s the difference between a clean banana and a funky brown banana. I’ll never forgive Giffard for their bad liqueurs no matter what “Boutique” brand they have and for whatever reason everyone likes
The Posh Giffard range is epically good. I'll admit the normal Giffards are only a marginal step up from Bols/De Kuyper, but their posh range, yeah thats really decent.
It's really hard to find cherry flavored drinks that don't taste like cough syrup medicine!
(Edit: to be fair however I haven't tried the brand you recommended)
Simple. Buy Orange/Strawberry Cough Medicine, then the Cherry will just be associated with Cherry!
Impossible to find Chartreuse in my area of the US now
What area if u don't mind me asking
@@elgatofelix8917 southern California
It comes in waves. It's the same in the UK. You'll have it for 2-3 months, then it'll vanish for a month or so. But I know plenty of US people that have bought it recently.
@@StevetheBarmanUK The trick is to wander into an independent liquor store that doesn't list its inventory online.
Please say "Heering cherry liqueur".
I did, Cherry Heering... cos it's Cherry flavoured Heering.
Where do u get either chartreuse 😂😢
Ha. People always say that. I think we’re lucky in the UK. It’s pretty easy to get. It sells out, but always back in stock within a few weeks.
@@StevetheBarmanUK sounds like I needa take a trip this summer 😆
What ? No pear liqueur ?
Why would you need Pear for Tiki cocktails?! I mean I love pear…I had 2 Pear liqueurs. But I don’t need them at all for Rum Cocktails.
Golden eight, pear nectar, lemon juice simple or ginger syrup, white rum and egg white. Give it a try, one of my faves. @@StevetheBarmanUK