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yep, looks like he did 1 oz instead of 1/4 oz -- but 3 drops of ango is dumb, 3 dashes makes far more sense, who doesn't love ango.

as a general rule, don't watch anything I did 15 years ago lol. I just followed recipe books.

I did find that Republic makes a very nice selection of organic margarita mixes for those quick margaritas! Just add tequila! ;)

yeah, this cocktail is basically the same -- you don't need a ton of ingredients to make a solid margarita, people just are too scared and intimidated. And most of the restaurant ones are just margarita + a fruit juice and fancy name.

Mind you I am not finding fault with your new format, just personally enjoy the more informative serious type education. ;) I have learned a lot from you! :)

yeah, summer time is hard to coordinate getting people together. We pretty much block out Sundays for pool day with Dan and some friends, so that leaves just Friday and Saturday and often times people are just busy on those days

I recorded this video about 1 hour before I posted it because I've not had a lot of time :)

me? I don't use it because it's far too sweet for anyone I know, but I guess I'd pour an ounce with ice or something.

Nope, we do our reviews first before any other video shows as it helps to make sure past drinks and tastes don't impact the review too much. So yeah, we're sober, we're just stupid.

You shouldn’t, you can watch the multiple blind rum tastings we have done with Bacardi and many others. Gold rum and light rum fall much in the same category. A light rum is aged 3 to 5 years, a gold is about the same (although without filtering) unless it states the age on the bottle. I picked once I just felt like doing in the block, all have their own longer reviews as well. I just know many people are impatient and won’t stick around for a long video

just made a 128 oz of margarita with the dark syrup, I didn't notice anything off-putting about it, but it did give it such a color that it didn't "look" like a margarita.

Yeah squirt is better but… what do you mean “mess with your metabolism”?

@@cmcocktails There are a number of things including metabolic syndrome. It also increases the desire for sweets. It’s basically sweetened poison. Artificial sweeteners and high fructose corn syrup when I can. Processed foods are full of crap. Good booze is a blessing. Haha.

right, so you realize that's all bullshit though right? I mean, people that work so hard to avoid artificial sweeteners because "they are bad" while also drinking alcohol which is basically liquid poison and provides 0 value are also kinda being hypocritical don't ya think? :)

@@cmcocktails : That diet soda is bad is not BS. My comment about alcohol was a joke but I don't drink nearly as much alcohol as most people drink soda... and people drink a lot of soda. If you must have sweet soda and can't have sugar diet drinks make sense but it won't help lose weight.

Diet soda isn't a weight loss solution, no. But I've yet to find any science that can explain why diet soda (or, who are we kidding, aspartame) is bad for you. I've heard people say it, for sure, but prove it scientifically without refute with peer reviewed papers... negative. Diet soda does prevent excessive weight gain if you're going to drink the equivalent non-diet soda, but is that "weight loss"? Nah. Weight loss is done through exercise and a proper food lifestyle (not a crash diet as you just bounce back). I also find in most cocktails diet soda or diet "things" give an off-putting finish to the drink that isn't really desirable, almost a chemical-like aftertaste. But, in my mind... if you're drinking alcohol in cocktail form, don't try to make diet cocktails. Just learn to balance your lifestyle with exercise and healthy foods and use cocktails for your 'cheat day' or weekend (and work harder at the gym the week after).

Thanks!

The last word may work, but some cocktails will be too sweet, strong or sour if you do 3/4 of all the ingredients unless you know "why" they did it. Maraschino liqueur def brings more sweet than punch, and the sugar content in green chartreuse to balance the bitter is probably very high. However, if you replaced the chartreuse and maraschino with, say, tequila and rum it would fall apart (not that anyone would do that...except say a Long Island Iced Tea). It does typically work with many classics because they're finding the 2:1:1 (or close) balance using liquor based sweeteners. However, for a fast "sour" recipe with a single spirit the 2:1:1 is fairly obvious. Some drinks just work "as is" even though they break the rules (Pina Colada, Long Island Iced tea, etc.)

@@cmcocktails hah! Very true about the Pina colada, although I would take a Pain Killer or Trade winds over that any day (much to shame of my Puerto Rican heritage, but fair's fair). So the rules ain't rules so much as best practices and you can violate best practice and things can still (mostly) work (sometimes) 😉. Still, I'm not going to turn down a Pina colada at the pool party... But I might steal a lime wedge off the taco plate... Thanks for the reply.

They are both, I usually count them towards sweet but not always as one. Depends on how well you know the liqueur, maraschino often plays as a sweet and even the only one, but for new drinkers that are used to having sugar in their cocktail, it may not be enough. Mainly the root problem is that the sweetness of sugar, agave, honey, etc., are easily understood. But Liqueurs have hidden recipe lists so you have to objectively decide what is sweeter than the other. In the end, it probably works out to a 2:1:1 it’s just harder to “see” it

@@cmcocktails yeah, that makes sense. Just underscores the need to taste and adjust. Thanks for the reply! Now I'm gonna have to go Google around and see if anyone hasn't yet built a database of relative sweetness of various liqueurs. That would make it easy, you could just plug in your target ratio and select your components. I know there's probably some low end requirement of sugar content in a liqueur, but I imagine the high end makes for a pretty wide spread.

Siempre is a good upscale, Blanco or reposado, of course then there’s Don Julio as well, I just don’t use those for parties where people may not appreciate the price tag. And I’m bringing cocktails, nobody is paying :-)

I’m sure it’s a mistake on RUclipss part, they’ve been burying my content for 8+ years; no doubt a mistake they accidentally let people know about this one :-)

well, tequila is a mezcal, so you're good to go anyway

I think I'd stick to this recipe :)

The original stuff wasn’t so bad, my initial review from years ago was apparently on a different “recipe” before they cheapened it

Don’t really know much about brandy, but liqueurs are just sugar and spirits so it’s tough to say what is a “secret”

@@cmcocktails Well, I don't know about most people, but when I see liqueurs on the shelf I imagine fresh fruits and herbs macerating in a carefully crafted base spirit to draw out the natural essence of those ingredients. I understand there's going to be a sugar content, but I expect it to be from real sugar and I expect the flavors to come from actual food and old school techniques. I imagine (wishfully and naively) them all to be like Chartreuse, where a few dedicated monks guard a secret recipe and make the product the same way it was made a hundred years ago.... But, somehow I doubt it. Obviously there are a lot of cheap and artificially flavored liqueurs out there that are junk and don't pretend to be anything else. I don't expect a bottle of Blue Curacao to be any more of a craft product than birthday cake flavored vodka. ... but between those two extremes are a lot of brands that present themselves as artisanal and high end that I wonder about. Chambord? Cherry Heering? Luxardo? John D Taylor Falernum? St Elizabeth? St Germaine? How many of these are actually just hiding a bunch of high fructose corn syrup and colorings and artificial flavorings and additives behind slick marketing? Are Disaronno and Frangelico legit? Or are they closer to something like Kalua or Bailey's? So, I figured there would be some dirty secrets to share. Just don't tell me my bottle of Chartreuse is actually made at a plant by some mega corp using Green No. 4 or something...

For that matter, dirty secrets of syrups might be a good one. At least there you can read the damn label, but I know from experience that most people don't. They just assume "grenadine is all the same". So, that could be worth doing a video on to educate people that they should check the label and not just blindly accept what is in the bottle is the same syrup the recipe author they are following would have used. ... but I wish liqueurs were required to have labels. I would love to know if any are using additives or artificial flavorings/colors, or even just if they are using extracts and oils rather than directly pulling flavor from raw source ingredients. Would also be super helpful to compare sugar contents! If the bottle had to disclose x grams of sugar per ounce or whatever, it would be a lot simpler to compare that to the sugar content of a 1:1 syrup and build/adjust recipes. Not to mention easier to be aware of our sugar consumption for those of us concerned/interested in that sort of thing (or who have to because they have a condition).

Most probably don't use high fructose corn syrup because they'd have to adjust the recipe for different countries since it's banned in most. However, in the end...it really doesn't matter. Most liquors that are don't on the cheap (think Sour Apple Pucker) are no doubt sugar water, citric acid, and some neutral grain spirit. They're like $10. Where an Apple Schnapps from Germany is in the $30+ range. Let your taste decide what you judge as "quality" and judge it against the price tag.

I've done many video's on syrups in the past regarding ingredients, primarily because I spent many years selling them on my website so I know what to do look for (and I've also looked into making my own at one point so I know what to look for there too)

Haha and now you know :-)

@@cmcocktails now we need a video on how to get the Cuban Havana Club if we live in the US. Travel to Canada?

Probably, I got mine at duty free in the airport at Cancun, and Dominican Republic

thanks!