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Join Xavior in the first installment of our newest cocktail series, “Smuggle My Cove,” where we’ll do a deep dive into the world of Tiki cocktails with the help of Xavior’s favorite book, “The Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki.” Today we’ll be starting with the basics: how to make the various cocktail syrups needed to experiment in the world of Tiki drinks. Xavior demonstrates how to make Coconut Cream, Passion Fruit, Cinnamon, Vanilla, Honey, and Molasses syrups. After making the syrups, Xavior utilizes multiple of them in a bonus cocktail from the infamous Smuggler’s Cove book! Learn how to save money and drink better by making cocktail syrups at home! Thank you so much for watching! Scroll for Recipes ⬇️⬇️⬇️ Learn how to make more cocktail syrups HERE: • How to Make Essential Cocktail Syrups | My... |Follow us on IG| / thebartenderandbutcher |Music| https://share.epidemicsound.com/faflie Smuggler's Cove Cocktail Book HERE: https://amzn.to/3Y1MTmx Disclaimer: Some of the links in this description are affiliate links meaning we will earn a small commission if you click through and make a purchase. There is no additional charge to you. Thank you for supporting our channel! :-) |Bar Tools| Jigger: https://amzn.to/4cXL2U5 Shaker: https://amzn.to/4bJYw4K Mixing Glass: https://amzn.to/3xXbWwz Bar Spoon: https://amzn.to/4cTwpBd Hawthorne Strainer: https://amzn.to/3xT3pux Mesh Strainer: https://amzn.to/3VSIrE4 Bottles: https://amzn.to/3Mfvpfs https://amzn.to/4cDCsKp Nut Milk Bag: https://amzn.to/3LlHVcT Juicer: https://amzn.to/3YRGc6T Scales: https://amzn.to/3S5BQVB https://amzn.to/4d0lTbx Easy Pour Spouts: https://amzn.to/4cOHyn2 Ice Mallet and Lewis Bag: https://amzn.to/3zCuwuh https://amzn.to/3xRJA6W |Recipes| Coconut Cream (p. 328) 1 (13.5 oz) can Thai Kitchen Unsweetened Coconut Milk (any unsweetened coconut milk will work) A pinch of salt (optional) 13.5 oz 2:1 Simple Syrup (equal parts coconut milk to simple syrup) Mix all ingredients together until completely homogenous (feel free to use a blender), store in a container in the refrigerator. This will last about 2 weeks in the fridge. Passion Fruit Syrup (p. 325) 1.5 cups Funkin passion fruit puree (Amazon link: https://a.co/d/8JyU3Ow) 1.5 cups 2:1 Simple Syrup (equal parts passion fruit puree to simple syrup) Whisk together until fully combined and store in the refrigerator where it will keep for about 10-14 days. Vanilla Syrup (p.326) 2 (8 inch) vanilla beans 4 cups of 2:1 Simple Syrup Slice vanilla bean pods open and scrape out all of the seeds. Add both the seeds and the pods to the syrup. Heat mixture on the stove on low for 3-5 minutes to help facilitate the infusion. Let cool and store in a bottle. We like to keep the pods in the syrup so it continuously infuses. Cinnamon Syrup (p. 327) 4 cups 2:1 Simple Syrup 3 (6 inch) cinnamon sticks Put cinnamon sticks into the syrup. Heat the mixture on up low for 3-5 minutes to facilitate the infusion. Let cool and bottle. It is up to you if you want to keep the cinnamon sticks in the bottle or not. Honey Syrup (p. 325) 1.5 cups honey 1.5 cups water (equal parts honey to water) Stir to combine, then heat on the stove on low just until the honey and water have completely melted together. Molasses Syrup (p. 327) 4 cups 2:1 Simple Sryup 4 oz molasses (For each cup of simple syrup, use 1 oz of molasses) Stir to combine, heat on the stove on low for 3-5 minutes until completely homogenous. Let cool and bottle. |Filming Equipment| Camera: Canon EOS Rebel T5i Lav Mic: https://amzn.to/4cRvgKt Lights: https://amzn.to/4cNceEQ SD card reader: https://amzn.to/3VXWBDJ Overhead stand: https://amzn.to/3LFCupv\ |Chapters| 00:00 Intro 00:13 The syrups we'll be making 01:09 Making a big batch of 2:1 Simple Syrup 01:45 Coconut Cream 03:02 Passion Fruit Syrup 03:50 Vanilla Syrup 05:26 Cinnamon Syrup 06:11 Molasses Syrup 07:05 Honey Syrup 08:00 Bonus Cocktail! Max's Mistake 09:40 Taste Testing Max's Mistake 10:38 Outro 11:04 Bloopers