This is the second installment of our rum series. We go through some cocktails to try this summer and some ideas for your next barbecue.
This is the second installment of our rum series. We go through some cocktails to try this summer and some ideas for your next barbecue.
John Vieira (00:01):
This is the house made podcast. We're your hosts, John Vieira and Nick Boban. We're here to cover your questions about home bartending, so let's get into it.
Nick Boban (00:22):
Hey, welcome back guys to another episode of the House Made podcast. We're here with the part 2 of our rum...
John Vieira (00:31):
Extravaganza.
Nick Boban (00:32):
Yeah, I like that. Extravaganza. So we're going to talk to you today about rum cocktails that you need to have this summer and bad-ass things that you need to make at home for yourself or for your guests.
John Vieira (00:44):
Yeah. These are things that you guys may have already had or be familiar with, but maybe you haven't, and also this could give you a different take on something that maybe you haven't thought to try yet.
Nick Boban (00:59):
Yeah. And I just want to point out if you guys missed our last episode. Go back. We're going to be sipping on some rums that we were tasting in the last episode too.
John Vieira (01:09):
Yeah. And we did, we gave kind of a brief overview and explanation of some different types of rums. So that way...
Nick Boban (01:15):
Where they come from. What they are.
John Vieira (01:16):
Exactly. These recipes are going to be very, very open for you guys to pick and choose what you think would taste the best and use some of your own creativity to come up with your own stuff.
Nick Boban (01:23):
Because if you just swap the rums out in these drinks, you'll get a totally different drink.
John Vieira (01:30):
Absolutely. Look at a daiquiri, for example.
Nick Boban (01:32):
Let's talk about the daiquiri first.
John Vieira (01:34):
Man, classic cocktail, fantastic. Usually made with silver or a white rum, right? But how fucking good is it when you make it with something like a Smith and cross?
Nick Boban (01:44):
Yeah. Or any kind of aged rum?
John Vieira (01:46):
Yeah. It just brings a whole different dimension to it.
Nick Boban (01:48):
Or even if you're like a big Gosling fan or black room person. Like, it would be epic with that as well. Shit, you could make a dark and stormy daiquiri. What if you did that? So you did like the goslings black rum, lime juice and our ginger syrup. I gotta send that to my dad. He'll love that.
John Vieira (02:06):
Pause the video! Just kidding. Let's definitely look into that though. Write it down. I'll forget. Okay. So yeah, let's talk cocktails. These are things that you guys, we're going to tell you how to make them, obviously. You should be making them at home because they're just awesome. However, when you go out to bars and restaurants, it's nice to try stuff. Cause every place makes it a little bit different than you might put a different rum in it.
Nick Boban (02:32):
Or they'll just put a different twist on it, right? So I was just somewhere yesterday. Somebody ordered a daiquiri and I was like, I wasn't drinking because I was driving. Bummer. However, I tasted it and it was a really good daiquiri. And so I was like, Oh man, like it got me trying to guess what kind of rum was in there. And like, Oh, that's really good. It's different than what I usually make. So it's a really fun thing if you guys have gotten into kind of home bartending, these are drinks that you should try when you go out places and see if you can make them better, essentially. So let's talk about daiquiri first.
Nick Boban (03:05):
Okay. Daiquiri - number one. So super, super simple. Three parter, silver rum, lime juice, sugar. Shaken, serve up like a martini, right? Not on ice
John Vieira (03:18):
Yeah. Not blended by the way.
Nick Boban (03:20):
Oh, which I did a whole bunch of research on that, but so it was claimed to be invented by Bacardi. Specifically... I forgot, even now, I was so enthralled about the daiquiri situation, because get this: We can all think Ernest Hemingway for fucking that one up.
John Vieira (03:41):
Oh really?
Nick Boban (03:41):
That's what I found out! Okay. So the blender was invented in 1922.
John Vieira (03:49):
That was a good year.
Nick Boban (03:50):
Uh, yeah. The year that prohibition started or was it 1920? I think it was 1920.
John Vieira (03:56):
I actually don't remember.
Nick Boban (03:58):
Anyways, so the blender comes out in 20 or 22. Prohibition is in full effect in the United States. So everybody goes down to Cuba. It's the closest place that you can drink legally, especially all those fucks out of Florida, right? So one of the regular patrons down there is Mr. Hemingway himself. He stayed, apparently at the El Floridita quite a bit, which was right down the road from some bar that I forgot the name of already.
John Vieira (04:31):
El Floridita.
Nick Boban (04:32):
Yeah. Sorry. I'll brush up. Anyways, he was noted to have ordered his daiquiris as doubles with no sugar.
John Vieira (04:45):
Yeah. Was he diabetic?
Nick Boban (04:47):
Uh, probably. I knew he was a raging alcoholic.
John Vieira (04:50):
He was. I want to say he was. All of the Hemingway... All of the notable drinks that he drank.... When people nowadays try to drink them they're just like, "What. The . Fuck."
Nick Boban (05:03):
Let's take a perfectly balanced drink and let's fuck it to all Hell.
John Vieira (05:08):
I do like the idea of putting grapefruit juice in it.
Nick Boban (05:11):
That Luxardo that he put in there was just bad.
John Vieira (05:14):
Yeah. Anyway, tangent.
Nick Boban (05:16):
So he was the one that helped promote the frozen daiquiris in the 30s apparently, is when he got it. He had some famous letters or something to his son in like 1939 that promoted this whole thing. And then coincidentally, I went on to this, this specific article that I read, I think it was on like liquor.com or something like that. And it just, it went on to say that one of those people from the 40s that was very notable in the Tiki scene also helped promote those stupid ass blended drinks. But think about it this way - In the 30s and 40s, that piece of technology, the blender was very new and noteworthy. So like, why wouldn't you use that? It's like a smoking gun. I guarantee you in like 20, 30 years when somebody's like, "Oh, can I get smoked the old fashion?" Whoever's behind the bar is gonna be like "Mother Fucker! You and your smoked bullshit." And right now it's all the rage.
John Vieira (06:17):
So here's the thing. Let's think let's think about blender drinks for a minute here. So I worked at a place where, it was a Mexican restaurant, obviously, so we're cranking out margaritas and we had a few different kinds on the menu. And anyone could order it either on the rocks or blended. When you start looking at the ratios and the amount of booze and stuff like that, that you need to put in a properly made blended drink, cause they can be delicious. It's literally like a frape slushy sort of thing with booze in it. But it is a different ratio completely. And it's a different process.
Nick Boban (06:50):
You can't just take these drinks and put ice in it and put it in the blender. It's going to taste like shit because you're adding so much water to it. Just think about the blending of all of that ice when you were getting rid of it. Now you're just essentially melting it all and adding it to your drink.
John Vieira (07:04):
And you're creating so much extra volume that you just went from making one drink that you'd normally serve to one person. And it created enough volume for two drinks. Which is great if you're trying to drink less, I guess, but the point of all that is that at least these guys in the early Tiki scene, they were making hefty drinks with a lot of over proof Rum and stuff. So at least if you blended something like that, it would still probably tasting really rich. And you were still getting drunk off of it. So I'm not saying it's something you should never do. Like if you have a blender at home, like by all means. I'm just saying you have to do your due diligence and you have to find the correct ratios and recipe, write it down, document it, share it with everyone else. Because if you make a blended margarita or a daiquiri or something like that, it's gonna be much different than the recipes we're talking about. So anyway, there we are.
Nick Boban (07:56):
Anyways, back to daiquiris. Go try them. Try them, I guess, at a cocktail bar, if you can. So like when you look around and you're like, wow, these people kind of look like they know what they're doing and you open the food menu and there's shit you can't pronounce on there, as long as it's in your language. Well, or maybe French. Yeah. Maybe French. And they have a really extensive backbar. They probably are gonna make a like an old school, proper daiquiri.
John Vieira (08:24):
Yeah. And a daiquiri has become one of these cult classic drinks that are like synonymous with the bar industry, like Fernet Branca and stuff like that.
Nick Boban (08:32):
Most people know how to do them.
John Vieira (08:35):
So yeah, if you go anywhere that's like actually a craft style bar, they're probably gonna know how to make a daiquiri. In fact, they might even drill you on how you like it or how you want it.
Nick Boban (08:47):
Yeah. They might first tell you, "I'm sorry, we don't have a blender."
John Vieira (08:51):
So I will say though...
Nick Boban (08:51):
If they judge you that hard.
John Vieira (08:53):
Daiquiris are great. You can try different, swapping out different rums. Something that I did the other day that I thought was amazing. And actually thinking about maybe even putting it on the menu under a different name. I just swapped out the simple syrup component for the orgeat syrup that we make. Which by the way, I looked it up. I understand that it's pronounced (OR ZYOT). If anyone's like actually mad, I'm not going to change my ways. I've gone too far. I say orgeat.
Nick Boban (09:20):
I fucking make the syrup and call it orgeat.
John Vieira (09:22):
Yeah. Yeah. So, I do appreciate and understand that it is pronounced (OR ZYOT). So if any of you think that I'm just ridiculous, I apologize. But anyway, I made a daiquiri: Lime juice, house made orgeat syrup, and I actually put a dash of Angostura in there as well.
Nick Boban (09:39):
Oh I bet that's great.
John Vieira (09:40):
And I didn't play around with different rums too much, so I'm sure you could really lock it down, but dude, it was amazing. So if you guys have that at home and you're making things like daiquiris or technically any drink that has like a simple syrup component, swap that shit out. It's good.
Nick Boban (09:57):
Okay. So let's talk about mojitos. Yeah.
John Vieira (10:00):
So mojitos are something that...
Nick Boban (10:02):
Those are great summer drinks.
John Vieira (10:05):
They are. You get a little bit of that bubbly, right? You get that like fizziness to them. Now here's a few things to try though. Obviously go to some of your favorite places. Try them there.
Nick Boban (10:15):
Try them out. Yeah. A lot of people have different flavored ones because as we learned in our last episode, you can put almost anything you want into rum and call it rum. So you'll get all kinds of flavored rums. Bacardi's got an infinite line of flavored rums. There's like Don Q and everybody else in the rum game.
John Vieira (10:31):
Like a Citron. I know that's the Patron one, but they have like the citrus...
Nick Boban (10:36):
They've got passion fruit, they've got grapefruit. They've got huckleberry, I mean, they got everything.
John Vieira (10:40):
Honestly, I've not had good results with flavored spirits because it gets lost in the mix. So what I would recommend that you guys do is actually just swap your components. So one of my favorite versions of it that we do at the bar all the time. People really like it. It's a huckleberry mojito. So instead of, once again, instead of just simple syrup and lime juice with your mint and with your rum, you add a little bit of that fruitiness and it's mild. It's not super sweet. It's not crazy, but you can also cater your sweet level, you know, according to how you like it.
Nick Boban (11:14):
Instead of using like a flavored spirit where the only way to get more flavor out of is add more spirit. Right.
John Vieira (11:20):
Which is counter productive.
Nick Boban (11:20):
Throws the balance off. You can just add more syrup.
John Vieira (11:24):
For sure. And I haven't tried this yet, but I bet you, the orgeat would taste delicious as well. You could use the ginger syrup, but then at that point you're getting very close to just say rum based mule on that note, let's talk about dark and stormy's. Great classic drink.
Nick Boban (11:42):
Trademarked drink, by the way. You have to use goslings with it, as we found out. To call it a Dark and Stormy.
John Vieira (11:46):
You can make it at home and call it whatever you want. Doesn't matter.
Nick Boban (11:53):
Well, let's call It a rum mule.
John Vieira (11:55):
Yeah. If you're going to put it on a menu somewhere and advertise it, it has to be goslings.
Nick Boban (12:00):
But it's great. So house made ginger beer and dark rum. Goslings float.
John Vieira (12:07):
Do a little float on top and that makes it look sexy. This is a mule essentially, but we're not making it in a regular mule glass. We're doing it in like a rocks glass. So that way you can SEE the stormy, right? Like that's the whole point. It tastes fantastic though. Rum tastes really, really great with ginger beer in general. I am, I'm actually curious, I don't know the answer to this. I'm curious if a dark and stormy or like a rum mule, if you will, came before like a classic Moscow mule.
Nick Boban (12:39):
I think it did. If I remember it. I think Moscow mules are very recent thing.
John Vieira (12:46):
Hmm. We'll have to look that up.
Nick Boban (12:48):
We'll tackle the mule in a different episode.
John Vieira (12:52):
So Dark and stormy...
Nick Boban (12:53):
I do want to try that daiquiri dark and stormy. That would be dope.
John Vieira (12:59):
You start blurring these lines, right. So you take drinks like mules and you're like, Oh, it's got like ginger and it's got this spirit. And then you're like, well, yeah, but what about like, if you were going to make a daiquiri and it's going to have rum and lime juice, but what if you made it with ginger and then what rum you're using? What if you use that dark rum? So then you start to make these weird creations that are neither one or the other, but they're like, well, I don't know if they're always good, but sometimes they're really good. Sometimes they're probably really shitty. But anyway, yeah. Dark and stormy, Mojito, especially a huckleberry Mojito, daiquiris.
Nick Boban (13:36):
Okay. So I guess back to dark and stormy, this is a weird one. So just from my experience with the dark and stormy, so that is my dad's...
John Vieira (13:45):
It's his favorite. Right?
Nick Boban (13:46):
All time favorite drink on the planet. I'm not even sure that he drinks other things, period, but he is so not picky because he likes rum so much because this is always a conversation we have is we go in somewhere and he's like, "I'll take a dark and stormy." And then they look at him and they're like, "I don't know what the fuck that is." And he's like, "Well, it's dark rum and ginger beer." And they're like, "Okay. Yeah, I don't, I don't have dark rum." And he's like, "Oh, okay. Uh, what other rums do you have?" And they're like, "Ah, I don't know, dragonfruit, hibiscus, fucking this and that." And he's like, "How about just captain Morgan?"
John Vieira (14:29):
What? That sounds absolutely terrible.
Nick Boban (14:33):
I'm just saying that's always been my experience.
John Vieira (14:35):
As a rum connoisseur, you should not just settle for that.
Nick Boban (14:39):
You've gotta remember the places that we're going usually, half the time.
John Vieira (14:43):
My amazing girlfriend and our offscreen co-host just messaged me and said that the dark and stormy was invented in 1806 and the Moscow mule was invented in 1941.
Nick Boban (14:55):
Oh. In the 40s huh?
John Vieira (14:56):
So quite a bit before the mule, which is pretty interesting. Right. Cause the mule like eclipsed, everything it's like now, like you have different... Well, so you have like Kentucky mules and London mules, and they're all like, it's just like a mule.
Nick Boban (15:10):
That's the easiest way too, to try a darken and stormy, if nobody knows what you're talking about. Just be like, "Hey, can I rum mule? But like with dark rum and there's not a lot of dark crumbs on the market, so they're going to carry goslings or Myers.
John Vieira (15:22):
This seems like a waste of Smith and cross because it's so good. But I bet you, that would taste fantastic in a mule.
Nick Boban (15:29):
It would be fantastic. No one's going to have Smith and cross though.
John Vieira (15:32):
Well, I'm not recommending that anyone goes out and does that. I'm thinking for myself later, I might want that. Okay. So what's, what's the next, what's the fourth drink? We're going to cover four cocktails here, by the way, video component for this up on the housemadesyrup.com blog. We're going to have all the recipes, videos, stuff like that on there. But we're going to do four cocktails today, so what's the fourth one that we're talking about?
Nick Boban (15:58):
The Mai Tai.
John Vieira (15:59):
The Mai Tai. Obviously. How could I forget?
Nick Boban (16:02):
What a fucked up drink. So I just Googled...
John Vieira (16:06):
Don't Google this.
Nick Boban (16:07):
Don't do it. Okay. So for anybody that doesn't know, the Mai Tai has a very controversial kind of past, right? So the Mai Tai is claimed to be made. And actually that's kind of the history that everybody follows is that trader Vic who owned a bar of, or sorry, restaurant of the same name in Oakland, California, who is said to be the father of the Tiki culture, invented this drink called the Mai Tai that used a 15 year rum and an overproof Jamaican rum with lime juice, French orgeat syrup, dry Curacao. I think that's it. Shaken and served on ice.
John Vieira (16:51):
Wait, you said orgeat, lime juice, dry curacao and two different rums. Yeah.
Nick Boban (16:57):
Okay. Uh, anyways, that's a mai tai. And when he gave it to his guests that were in the bar, I don't even remember what nationality they were, but they essentially said "mai tai" something which literally translated into "very good" like "world's best" or "absolutely phenominal."
John Vieira (17:16):
Essentially like, "wow, this is an amazing drink." is what they were saying, in their native tongue, which happened to translate to "mai tai."
Nick Boban (17:23):
Exactly. And I feel like a hick for not remembering, exactly. I think it was like Tahiti. They were from Tahiti or something.
John Vieira (17:29):
Dude. My geography is so... When I started thinking about like the, all of this, that's probably why I'm so bad at Tiki stuff is...
Nick Boban (17:39):
You just don't have any way to think about it.
John Vieira (17:41):
I have no basis for location.
Nick Boban (17:44):
Oh yeah, it's in Tahiti. And you're like, "So where is that? Is that closer to Australia? Or is that like over in the Atlantic ocean?"
John Vieira (17:50):
I'll do a little bit of studying on it though.
New Speaker (17:54):
You just need to do some traveling, cause that helps my brain.
John Vieira (17:57):
Yeah. Yeah. It helps solidify it, and if I, if I actually look at a map while I go over information, it helps a lot.
Nick Boban (18:03):
It helps a lot too. Spatial. Anyway, so, but that's what an actual Mai Tai is and that's not what a lot of people know of a Mai tai. A lot of people think about a Mai Tai as this crazy elaborate punch style, 30 goddamn ounce drink with like cherries and banana peels and like little umbrellas on top and stuff like that. Okay. So in my search to find where that happened, I Googled "Who fucked up the Mai Tai" and all I got was XXX videos.
John Vieira (18:39):
Yeah. Pornhub, redtube, all the good ones.
Nick Boban (18:43):
I think one of them was called Xvid.
John Vieira (18:45):
Xvid. Yeah.
Nick Boban (18:46):
Yeah. It was. That was gnarly.
John Vieira (18:48):
A lot of Mai Tai porn out there aparently.
Nick Boban (18:53):
Well, if it means "very good" in whatever, I'm sure it's, I'm sure it's that national I'll have to go back and watch it later. I'm curious.
John Vieira (19:02):
For educational purposes.
Nick Boban (19:04):
Exactly. But so what I found out was that in the 50s after world war II, Hawaii was a wonderful destination. And that was around the time that it became a state as well.
John Vieira (19:16):
Oh, that makes sense. They probably would not have, if that's a whole thing didn't occur there.
Nick Boban (19:23):
So the Royal Hawaiian was a hotel that wanted their own version of trader Vic's Mai Tai. So they asked Vic to make them a Mai Tai and it was literally called the Royal Mai Tai. It was made for the hotel. In which case he dropped his fancy rums, added a couple other rums, added some pineapple juice, orange juice, some like cherry vanilla syrup. Like if you go to liquor.com and look at it, it's a laundry list. Six ingredients.
John Vieira (19:58):
That is sort of Tiki drinks in a nutshell, right?
Nick Boban (20:03):
Usually they're balanced. It's like a hundred ingredients that come to make a balance.
John Vieira (20:08):
I don't mean to say that they're shitty in any way. What I'm, what I meant that as is that there are lots of ingredients. You're usually talking anywhere from a two to a six spirits split on the base. Sometimes there's something floated on the topic of 151, but in order to balance all of this booze and all of these over proof rums and stuff, there's a lot of really delicious fruit juices and stuff in there. When you look up the recipe for a daiquiri or an old fashioned, you're like, Oh, there's two or three ingredients. And then you look up a painkiller or a zombie and you're like, Holy shit, this is literally like 8, 10, 12 ingredients.
Nick Boban (20:49):
Which is ridiculous, if you're going to try and recreate those, because the amount of bottles you have to have is insane, especially by the glass.
John Vieira (20:57):
However, here is something we should consider, right? Say you're having a barbecue, an event, a party just to get together a game night, whatever the hell you're doing. Let's talk about how we can batch some of this stuff.
Nick Boban (21:11):
Punches.
John Vieira (21:12):
Yeah. Let's talk about punch. Let's talk about something that you can make ahead of time, not have to stop and make every guest a drink and have to have a thousand different ingredients on your counter. You can kind of make this stuff ahead of time and people can ladle it into their own glass. You can still do fun garnishes. You can still have a lot of variety. If I was going to do something like this, I think I would make probably two or maybe even three different versions and I'd set them out on the counter and let people go through and try them. Right. So once again, we're going to post recipes for this stuff on the blog, but here's just kind of a jumping off point. Some things that I was thinking about, combination wise. Now, first, we're gonna talk about this Mai Tai that we were just looking at.
Nick Boban (21:57):
The Trader Vic's Mai Tai. Or the Royal Mai Tai?
John Vieira (22:01):
Well kind of going off the trader Vic's. So this recipe that you would make as a single serve cocktail, but then how we can possibly expand it, and the ratios are going to become different because as you start to add more and more of this stuff, large-scale like, your ratios might need to adjust. So that's what I'm saying. Go look at the recipes for this, but essentially ingredient-wise, I just wrote down rum because I would do at least a two way split, but if you wanted to get really creative and fun with it, you could have like an over proof in there. You could really do some fun stuff, but I just put rum. Right. So obviously we're going to do rum. We're going to have lime juice. We're going to do some house made orgeat syrup. And then orange liquor, which I'm going to put as optional, but I would definitely throw it in there and you could use dry Curacao if you can get a hold of it.
Nick Boban (22:50):
We just tried that, trying to make our Mai Tai recipe for the bar that we're going to launch on our next menu. And we found out that the orange liquor was very important.
John Vieira (23:00):
It makes it... So it plays so well with the orgeat. It gives it that nice freshness.
Nick Boban (23:05):
You get a little bit more body too.
John Vieira (23:07):
Now, the reason that I say that it's optional is depending on how much booze you put in there from the rum, if you don't actually need the ABV support to expand this recipe as a punch...
Nick Boban (23:17):
Which is alcohol by volume.
John Vieira (23:19):
Yes. Alcohol by volume. You could expand this punch by doing something like an orange juice as well. Okay. So depending on your audience, what you guys are doing, how fast you're trying to get drunk, you could add probably some orange juice as well. So we'll have to, we'll maybe do like two different recipes. Which one is that? Is that the Flor De Cana?
Nick Boban (23:41):
Yeah. Gimme... Gimme some Smith in here. I just, we don't get this a lot. I just drank Mrs. Butterworth's for any of you that didn't catch the last episode. Appleton estate.
John Vieira (23:52):
Smith is so fucking good.
Nick Boban (23:55):
Appleton Estate literally smells like butter Eggos.
John Vieira (24:01):
So it's like a vanilla buttermilk waffle that you put butter and syrup on and it smells and tastes that way for the record. So it's like, it's not a super expensive bottle either.
Nick Boban (24:16):
I have a whole new respect for it. I liked Appleton before, but now making that connection, I'm like oh yeah. that's great.
John Vieira (24:21):
That's why tasting these spirits. The way that we do is super important because when you taste them in context, when you're like making a cocktail and you're like, Oh, let's try this rum. There's so many other factors at play that you may not pick up on that fundamental. And then just knowing what it tastes like and what it smells like. You would probably pair it with different things, just knowing that. So anyway, if you guys can find a bottle of this somewhere, highly, highly recommend. Unbelievable.
Nick Boban (24:46):
Okay. So sorry. Back to the punch.
John Vieira (24:49):
So anyway, that was mai tai punch, right? We were just talking about the mai tai, something that you could batch and make a punch with. So that way you don't have to stand around making drinks for all your guests. And I was saying that I think you should make a couple different ones with some variety. So the next one that I would consider doing, just because it's so popular and it's really refreshing, would be the huckleberry Mojito punch, essentially. Now there's two different ways you could do this. You could add your soda water component or even a sparkling white wine, If you wanted to get weird, into the bowl.
Nick Boban (25:28):
No, no. Put it on the side.
John Vieira (25:30):
I think you should put it on the side. The only reason I'm saying that is if you...
Nick Boban (25:33):
Cause it'll go flat.
John Vieira (25:34):
It'll go flat. If you don't have the ability to do that and if it's super small scale, you might be able to pull it off.
Nick Boban (25:39):
I mean, unless all 20 of your friends showed up at one time, then do that and ladle out, but like, yeah. Make a big thing of like lime juice, rum, sugar, just there, ladle it in your glass on the top it was soda water, right out of the can or something. That way you can keep the soda water cold in the fridge. Stays carbonated.
John Vieira (25:58):
If you use those, like Spindrift sodas that we were talking about you have access to different flavors. So that is really cool. The reason I bring up the sparkling white wine. So something like, I'm not going to call it champagne because it's obviously not.
Nick Boban (26:09):
Uh, it's American champagne.
John Vieira (26:11):
What we would call as champagne like for like mimosas is if you do something like that, you're essentially creating a Mojito mimosa.
Nick Boban (26:19):
Oh, can you imagine doing that for brunch?
John Vieira (26:21):
Yeah. That's what I'm saying. So there's a lot of great ideas. Feel free to change things around and experiment. But what we were looking at was a huckleberry Mojito punch. So what we would do is batch the rum. Once again, you can split rums, you can do different stuff, but the rum, the house made huckleberry syrup, your lime juice and a bunch of mint, all a bowl, you can ladle that into your glass and then top with your soda or champagne or whatever you're doing. Super easy. It's just like, literally it couldn't be easier. And it's going to save you a lot of time and trouble if you're actually doing like a barbecue, cause say you're playing corn hole. Somebody's like, Hey, I need a drink. And you're like, well, I'm winning.
Nick Boban (27:03):
Please ladle your own.
John Vieira (27:05):
Exactly. So, now this one is going to... This one's going to be the hardest one to come up with the correct ratio, just because everyone's palate is different. So this one is modeled after a painkiller, which if you guys are unaware, it's a classic Tiki drink and it's super good.
Nick Boban (27:27):
Also copyrighted cocktail.
John Vieira (27:29):
It is. I believe it has to have pusser's rum in it if I'm not mistaken. Which I think is also over proof or Navy strength, I think is what it's referred to as. It's a Navy rum. Anyway, this is a delicious drink, but it's kind of like the concept of a... Why am I only thinking of blue Hawaiian?
Nick Boban (27:52):
A curasao?
John Vieira (27:54):
No, uh, the drink that... Pina colada! Jesus. It's kind of like a pina colada in the sense that it has, it has so much delicious, fruity juice and flavor to it, that to make it like a punch and not have it be so deadly high alcohol, you're going to have to play around with it, but go look at the recipe. Mixed it around a little bit. Now I just wrote rum. Once again, you can use any kinds you want play around, but essentially your flavor base is going to be coming from pineapple juice, orange juice, little bit of coconut cream. And then you could have some nutmeg that after you ladled it or something like that, you could sprinkle over the top. Right? Really good aromatics.
Nick Boban (28:41):
That's a good thing to touch on too. Is those baking spices that everybody thinks about baking with? So like cinnamon, all spice, nutmeg.
John Vieira (28:49):
Clove.
Nick Boban (28:50):
Clove is a big one. Those are all tropical spices. They all come from the equator regions and they are so good with tropical fruits and rums. It just, it would amaze you. You don't have to put them all together. They're actually better individually, on their own. But like, man, especially some fresh grated nutmeg on something like that. Or that's like, why Angostura is so good and all rum things. Cause Angostura is a bitters and is literally like a clove allspice, like punch in the face.
John Vieira (29:23):
So to sort of wrap this up, uh, the point of all this is.... You don't even have to be using rum, by the way. If you're not a fan of rum, we just picked rum because it's common in a lot of these. It's really good and it's really cheap.
Nick Boban (29:37):
For the most part. So especially if you're trying to batch cocktails in such a big fashion, dude, just buy a bunch of rums, your fucking bottles are like $15.
John Vieira (29:47):
It's a great way to go. However, if you are a diehard gin person, vodka, whatever. Any of this is going to taste fine. Do what you want to do, do what your guests want. These are just ideas. Punches and the concept of batching, we're just trying to make your life easier. We're just trying to throw some recipes into the ring that will allow you to have more fun at your get togethers and worry about other things. So say you're also cooking. That's a lot to concentrate on.
Nick Boban (30:15):
That's usually what happens. Yeah.
John Vieira (30:17):
So things like that. And then as far as these cocktails, these are things that you can very easily and you should make it at home. It's warm weather, it's beautiful outside. Play a little cornhole, have a little daiquiri, but also on your journey to taste different things, try different things and learn about it a little bit. You should be trying some of this stuff at other bars and restaurants, because you might have some really bad ones. That'll make you be like, wow, I'm actually not so bad.
New Speaker (30:45):
I'm actually a lot better than I thought.
New Speaker (30:46):
Exactly. And then you might also have some really good ones that will make you think differently about like, Oh, I should try this. Or maybe I could do this differently. So that is literally the whole point of this rum series that we just did. And also so that we can learn because...
Nick Boban (31:02):
That's what this is all about is we need to expand our own knowledge too.
John Vieira (31:06):
Totally. And this is the best way for me to do it. It's the most applicable way for me to actually load stuff into my brain. I do not know a lot about rum and I do not know a lot about Tiki drinks. However, I'm more interested in this stuff.
Nick Boban (31:19):
We're going to kick it off this summer.
John Vieira (31:21):
So we're going to figure it out and, you know, it'd be cool too, just as auxiliary content to make a video, like every week of a different like Tiki drink that we just dissect and make it home.
Nick Boban (31:33):
Oh, that'd be sick.
John Vieira (31:33):
You know what I mean? That'd be pretty easy to do. Yeah. So anyway... Go to housemadesyrup.com That's our landing page for everything. You'll be able to look at more episodes of the podcast. We put out new content every week. Backlogged episodes as well. There's a video content to the podcast. If you're not already watching that, make sure you go to YouTube and check those out. We're going to have blogs, recipes, general knowledge, everything. Everything you need, so go to housemadesyrup.com.
Nick Boban (32:09):
And hey. Tell your friends about us because we're not that social and we need your help.
John Vieira (32:15):
We need, so this is, we're just doing this because we like it and we don't make any money. So it'd be really cool if you guys like really liked it...
Nick Boban (32:24):
I mean, we kind of make money, just come to the bar and check us out too.
John Vieira (32:28):
Yeah. Okay. The bar technically makes money.
Nick Boban (32:30):
All right. Yeah.
John Vieira (32:31):
But I mean, like WE don't make money. We're just doing it because it's cool. Yeah. We're just in a basement right now. You can probably hear all my neighbors... And animals.
Nick Boban (32:42):
The animals probably.
John Vieira (32:43):
Yeah. Well, anyway, I think that's all for today. We'll be back next week with something I don't know about yet.
Nick Boban (32:51):
Bad-ass. Cheers.
Speaker 1 (32:59):
[inaudible].