Відео

Batched 5 year XO with a stick of cinnamon. A shot of fireball. Slice of banana, orange, and wedge of pineapple. Let that introduce you to the drink of heaven.

I tried 2 versions of Steve's, favorite with the Angostura float, and I have to say the Angostura 1919 rum does give it a very distinct flavor that I didn't get from the demarra and Jamaican mix. I agree this is superior drink to a mojito.

I was at a bar recently, talking to the bartender. He was very enthusiastic about "our own home-made spiced rum". I'm pretty sure it was just a basic rum with a few different kinds of bitters added to it. Some would criticise them for being enthusiastic about a low-effort signature product. But you know what, it tasted pretty damn good.

How about using Plantation pineapple rum as a base

As soon as I heard your opening pitch and ingredients, I immediately went to passion fruit syrup, ginger syrup/concentrate, cinnamon syrup, and thinking maybe aged tequila base spirit. Mix up the paloma, penicillin, Mexican firing squad, and replace falernum for tiki. I need to work shop this NOW!

Great video, fun to experiment with different ideas. You should call your next creation “Steve’s Mix #1” and keep the ingredients secret…. For the Queen’s Park Swizzle, I missed what you replaced in a classic QPS recipe, or did you just do the classic recipe and added some of your banana funky spiced goodness (and how much)?

Last week I bought Giffard Banane du Brésil and some St Elizabeth Allspice Dram to experiment and so far I've failed to produce anything worthwhile. I've tried a Banana Daquiri, a few variations on a Bahama Mama, A Three Dots and a Dash... They have been drinkable but not good. So far my wife dislikes all my new experiments. She likes bananas but hates the banana liquor so that's a big no for her... but it's fun to experiment. My successful Tiki/Tropical recipes so far have been the Daiquiri, Piña Colada, Painkiller, Mai Tai, Tradewinds, & Jungle Bird. Everyone seems to like them.

👍 Another quality video! Cannot wait to get off this train, get home, and mix one up. I do not have any Trinidadian rum (except an overproof Holmes Cay bottle), but do have El Dorado 12, so I will try that. Just like a daiquiri, there are so many ways to vary this drink and make it your own, and like trying to get pregnant, the attempts are the fun part! As for other videos? I love when you try a bit more complex cocktails, such as the Demerara Dry Float.

Methinks you should have made a bigger batch 😉 Maybe a homemade rum arrangé is on the books next Steve? Come on England 🇬🇧

Havana Club 7 Anejo (Cuban) and Fever Tree "Distiller's Cola". And of course, with a little fresh-squeezed lime juice. And if I can't get the Cuban stuff (which is admittedly difficult to do here in the USA), I'd go with Plantation OD...

Beautiful looking drink, made my first one last night 😊 It's hard to compare to a classic Mojito because the aged rum and Ango make quite a big difference compared to the lighter, fresher Mojito. Love both drinks, I'll definitely add the QPS to my rotation and it's something that will impress guests 😊

I really enjoyed your video and I think you would really enjoy if you haven't tried it already Pacto navio. The resort I was staying out in Cuba in February had it. I fell in love with it. And sadly only brought back one bottle with me. It's long gone

At least you will always remember me x

Love the lineup! Unpopular opinion: angostura rum is not good 😬

I just pause the video at the 1:30 point, purchased the Kindle version of Smuggler's Cove, and thumbed through some of the recipes with a smile on my face. Now back to the video!

One of my favorite Smugglers Cove drinks. My current favorite rums to use are Appleton 12, Coruba and Hamilton 151. I use both homemade cinnamon syrup and Falernum, which are easy to make and I find really elevate this and other Tiki drinks.

I always appreciate these comparison videos!

Nice! Going to make me some Crème de Mure this weekend and make the Rum Runner. I think I'm going to either try the Veritas or Clairin Communal. I'd think a fresh rum would balance nicely with the somewhat heavier liqueurs... But that Worthy Park version sounded amazing as well! 😅

Smith and Cross, Flor de Caña 7, OFTD float

Can we just appreciate for a moment the beauty of how the dark rum looks when you pour it over that crushed ice 😍 definitely the Angostura version looks better and is more complex than the others.

I always follow your recipe, with much mint, Angostura rum, and lots of bitters on the top - and it’s one of my very favorite cocktails.

How about a deep dive into various Cream of Coconut cocktails?

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Well done Steve, very interesting show. Nick from York

When it comes to floats, I do enjoy the evolution of the flavors as I work through the drink. BUT, where I really appreciate floats as a technique is when I take a while to finish a drink. Whether the float is rum or bitters, it helps counteract the higher dilution as the ice melts. I'm really skeptical of swizzling as a technique. I'd really need to do or see a blind comparison against shaken and flash blended to believe that swizzling is anything more than bartender theatrics and/or the dogma if unquestioned inherited wisdom

I recently made a pecan rum with dark molasses sugar and I can sip it un aged but it has a dominant taste of bitter pecan nuts I am wondering what I could do to mellow it out a bit I’m looking to achieve a smoother flavor in it. Any suggestions? Thanks in advance

I like a good Mojito, but i can't compare it to the Queen's park swizzle because i have never had one

El Presidente and Palmetto, please! Love a QPS, just a tad labor-intensive.

You could do a deep dive into Dark and Stormies, or Painkillers maybe trying out a Jamaican rum instead.

👍 we got some insane temperatures in serbia right now, so just by looking at it, i prefer the 1st option because it looks much...lighter so to say. i just cant drink anything heavy right now. also #1 looks best so theres that

Great video. We are fortunate here in the US in that El Dorado 12 is around $30, so that’s what I use. Maybe I missed your Planters Punch video, but that and the Hotel Nacional would be top of my wish list. I use a blend of Appleton 12 and Hamilton 86 for the former and Probitas in the latter-but NY’s Rum House uses Plantation OD for their Hotel Nacional. I muddle fresh pineapple as you don’t get a froth with canned.

Steve, would it be a crime to do the Angostura version with both the 1919 and ED8 or ED12 instead of two 30ml of 1919?

Nothing beats a Mojito, Caipirinha, and Daiquiri for hot days. They are just clean and refreshing. The Queens Park Swizzle is great in it's own right, and can be enjoyed most of the year. I like making it with Gold style rum or a blend like Plantation OG Dark. Also im in the middle with the bitters using 4

Your controversial opening is correct. Layering the angostura is absolutely the way to go. The contrast of the sweet taste against the bitter, aromatic aroma is a key part of the drink. There's also a lovely development of flavour as it slowly sleeps in. It also just looks ten times better, as demonstrated in this video.

Coruba, although it's 100% Jamaican rum, is a "blended" rum, as it's a blend of both pot and column still rums. And by looking at the color, you can tell it's a black rum. Molasses and/or caramel color is added to "Black" rums to give them the deep, dark color without the need to age the rums at all.

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*Thumbs Up* El Dorado is the way to go imo. If its just me El 15, a few buddies of mine El 12, and a party El 8 / Hamilton 86

You like bitters a lot more than I do. This is not for me.

I'm actually making this this weekend. Very excited to try it.

Steve, what do you do with all of the drinks when the camera turns off?

👍 Agree with you that this is better than a mojito but don't quite understand not using ED12 coz of cost as the Ango 1919 is the same price 🤔

The Smuggler's Cove book calls for black blended rum, so I've always used Demarara rum. I first tried it with Hamilton 86 and El Dorado 5 but didn't love the QPS until I made it with El Dorado 12.

The layering of the bitters looks so much more appealing than the mixed version too, nice video!

Like Pirates are to Rum, like Eastern Europeans are to Vodka. Is Like South Africans are to Brandy..you HAVE to treat yourself to some South African Brandy. you wont regret it for one second :D. Cheers!

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Steve can you please educate us on Cachaca Rum and making a caipirinha? Bless you and thank you for all you do

What's the name of the lightly aged pot still rum? You're going so fast in the video you skipped right over the name

By far the best ginger beer I’ve found is Topo Chico as a newer release from Coke stateside.

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I was very early for my doctor's visit and a 81-year-old Jamaican had a long wait for her disability bus here in Scarborough (GTA). She and I held a wonderful half-hour conversation about Newfoundland and her home country. I told her that Newfie Screech is a Jamaican Rum that we got from trading sun dried cod fish for their Rum. She told me about Jamaican White Rum and I never heard about it in my 61-years of life. She also told me about how strong it could be, so I had to look it up. It is so bad that the medications I am on, since 2014, that I am not allowed to drink any alcohol, no matter their proof.