How to put COLD BUTTER in a cocktail

[@makeanddrink]

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[@MarkusKhan_]

Our boi got a sponsor woooooooooooo. Happy for you!

[@LoriFromJersey]

Congratulations on the sponsorship!!!!! The cocktail looks fantastic. Love the glasses too.

[@7-Liana-7]

Interesting recipe, cocktail🤔...Love it🙂

[@jarrod-smith]

The 210s gardenia mix must in fact be a no-brainer because I also made it after reading the butter syrup recipe in the book, haha. Fixes all the annoying problems with various pearl diver cocktails. I want the spec from Paradise Lost, it's my favorite.

[@nicolasnegrete3226]

Interesting cocktail ! I need more cocktails !

[@robertpettigrew9042]

Very cool!

[@markusfreund6961]

The combination of butter and an emulsifier made me think of those squeeze-bottled frying-oil concoctions supposed to bring butter flavour to your pan-fried stuff. I'd never use those in actual cooking but do you have an opinion on how those might do for, well, buttering up one's cocktail? Cheers (just used the imperial scale on my jigger for a Mexican Firing Squad) 🥂

[@Supersamazing]

Thanks for sharing, interesting recipe! I'm not you mentioned it in the video and I don't see it in the description, but you are using unsalted butter, right?

[@makeanddrink]

Ain’t nobody got time for unsalted butter 🧈

[@Supersamazing]

@@makeanddrink Let's INDULGE! haha, thanks!

[@jdogfunk100]

PSA: Allspice berries are hard to find, but 10 allspice berries is about 3/4 teaspoon of ground allspice.

[@WarUlt]

I've been trying to figure out how to make a cocktail I once ordered with a "buttered corn syrup". I think this is the trick to do it - sub corn for the allspice

[@LeBlancKnives]

Boost that algo! I love this cocktail. I like your addition of OFTD. Definitely going to try that next time. Not sure if you mention in the video but you use non salted butter in the recipe. I then add a few drops of salt sol. at the end. Love the content, please keep it up!

[@stevenvanderville2589]

You had me at OFTD. That's God's rum.

[@AndersHolmIRL]

Wait up, as a European I have to ask what you mean by "European style butter" exactly? How does the butter, over yonder, differ?

[@makeanddrink]

We have different butter laws! Your butter has more fat. Most US grocery stores sell some type of “European style” butter, mainly the Plugra brand. But we have plenty of good butter brands as well, it’s just the most basic ones you’ll find here will be different than the basic European ones.

[@AndersHolmIRL]

@@makeanddrink interesting! So your butters, in general, would be somewhat softer and creamier then. It does become an important note since we are talking "blends" in various ways when making cocktails. :) We do have loads of margarine sold here, so one needs to also make sure not to just "grab and go". I am sure that difference in fat content must have a direct impact then on the experience. Time to experiment!

[@yojosmelling870]

SHOOTOUT FALSE IDOL!

[@timoncellobar]

What’s the difference between Gomme Arabic and Xantham Gomme?

[@makeanddrink]

They're derived from different sources and while there's some overlap in what they do, they can't be used interchangeably. Xanthan is easy to mess up and it turns into a gluey mess. I don't mess with recipes that call for one, the other or a combination. Too many variables and too much testing would need to be done if trying to replace one.