If you're looking for coconut online, here are some options. I've not had any of these, but I've used all of these brands before and have always been happy with their other products - Ava Farms: amzn.to/3JoTzT6 - Anthony's: amzn.to/4d11XWz - Spicy World: amzn.to/4cX5nto
@tularjaggs3346 ай бұрын
Hey what about fat washing with coconut oil? I'm curious to know how that compares, it's my go-to method with gin and it works very well. 4:1 ratio, 12 hours randomly shaken, settle/separate for 24hrs, freeze, filter. Try it in a Bennett.
@robertpettigrew90423 ай бұрын
@@tularjaggs334 coconut gin? How does that play with the juniper? Very curious!
@tularjaggs3343 ай бұрын
@@robertpettigrew9042 Juniper slightly muted, but they work well together imo. It's just a different coconut gin. :) I find you still get juniper etc. up front then powerful lingering coconut. Try it, pretty inexpensive experiment. Just takes a bit of time.
@chicagoan6 ай бұрын
Now we need a side-by-side with the new Planteray Cut 'n Dry. Looks good!
@makeanddrink6 ай бұрын
We shall see!
@Nrgheal2 ай бұрын
There is one rum I've found that uses real toasted coconut instead of the fake 'natural' flavoring...'The Hard Truth', made in Indiana no less. It's great! I'm trying your recipe and using some fresh Madagasgar vanilla pods too.
@alecadams69736 ай бұрын
I've tried coconut oil fat washing before and it was too oily. Dried unsweetened is the best way, though I totally didnt consider toasting it and I will absolutely be trying it. Thanks! Also I used plantation 3 star. The light jamaican flavor went well with it.
@ThomasLeo6 ай бұрын
I literally did the same thing! iSi and regular infusion with toasted fresh coconut resulted in basically a fat wash. Ended up doing trader Joe's coconut Flakes, only I put them on parchment paper to toast in thr oven. I also did equal parts Plantation Original Dark & Twenty Boat sugar can rum (made in MA, not Agricole)
@ThomasLeo6 ай бұрын
I made an awesome Mai tai using the SC template but with the coconut rum, a simple containing muscovado & regular sugar, a quarter oz of Lemon Heart over the top.
@jhcarrothers6 ай бұрын
So much knowledge in one video!!!
@spencergreer5263 ай бұрын
Thrashers is a great choice as it is steeped then re steeped with toasted coconut!
@socialswine36566 ай бұрын
At my old work we used to do toasted desiccated coconut AND virgin coconut oil fat wash Bacardi OCHO. Just infuse overnight. Was pretty great.
@mattmathai6 ай бұрын
Ran some unsuccessful experiments with using coconut oil to fat wash rum and also tried making a coconut tincture using coconut extract. I wasn't pleased with either result. Most coconut rum resembles suntan lotion. The best I've found is RumHaven. I'll give this method a try. Thanks
@benandrovich1126 ай бұрын
Great video dude!! I’m excited to see which Rum Barrell recipe you do next!!
@jjdawg99186 ай бұрын
Excellent! The flora de cane..perfect choice. Homemade powder sugar perfect. That has to be mighty fine daiquiri. P.S. A tool I use for a lot of my tikiology is a Food-saver vacuum packer with mason jar attachment. I use mason jars to to pull the air out of and infuse a lot things ...like coconut rum, oleo saccharin's, diy bitters, Falernum. it's also good for pulling out moisture for things like your powdered sugar to keep it from clumping. You can reuse the lids over and over again (folks please don't confuse this with pressure canning where the lids are single-use only...same lid different use)
@theaussiebartender6 ай бұрын
I tried making this in a similar way back in Covid and found the exact same thing. Made a toasted version and non toasted… macerated it for a month… Still very subtle and not what I was wanting. Great episode as always brother! 🙌🏼
@roboak7916Ай бұрын
I wonder how it would end up if you kept it infusing for four weeks like in any other typical fruit infused spirit recipe. I will definitely try it myself.
@jarrod-smith6 ай бұрын
Definitely going to give this a whirl. Thanks for sharing your experiment.
@nickmonts6 ай бұрын
I just invested in some koloa coconut rum Just moving on from malibu But I will try this with only toasted coconut
@DavidHallidayMusic6 ай бұрын
Cool, Derek. I’ll have to give that homemade powdered sugar a try in my daiquiris!
@williamjohnson93746 ай бұрын
Great video, thanks for doing the study for us. I’m glad the slow method worked out as it’s the easiest and the one I would probably give a whirl. The best coconut rum I have found is Siesta Key, great on a rock with a lime wedge.
@kpp44926 ай бұрын
Interesting approach, using Cut and Dry shreds to make a Coconut Rum. 🤔
@billbrydon37255 ай бұрын
That business with the powdered sugar is fascinating.
@adamsaunders53646 ай бұрын
A longer steeping time could give you a little more flavour. What would 1 month of infusion be like compared to the 1 week? When I made made my own allspice dram, I worked out that 3 weeks was a good amount of time for a bright punching flavour.
@socialswine36566 ай бұрын
Adding a small amount of coconut extract also could be fun if you want just a little bit of that Malibu "sunscreen" vibe
@MelissaGiraldez6 ай бұрын
Wonder if you could prevent clumping of powdered sugar by throwing a piece of old bread to soak up humidity. I’d change it out periodically.
@jorgefraiche6 ай бұрын
Salud🍻 from mexico🇲🇽
@lilithdasweet47806 ай бұрын
I have a bottle of rumchata and don't know what to use it on? could you do an experiment of where it shines and add to the recipe? it would be awesome and I did find anything like it out there
@makeanddrink6 ай бұрын
I have 3 bottles of Rumchata and I do not know what to use them on either. I tried, and it didnt work.
@jcloiseau6 ай бұрын
Nice. Would be nice to compare it with the usual suspects off the shelf. I will try the sugar thing too :)
@makeanddrink6 ай бұрын
As fun as that might be I don't think I can bring myself to buy a bottle of Coconut Rum let alone several, but maybe I'll change my mind one day.
@bobsmith50965 ай бұрын
I tried making my own Coconut Rum with regular coconut white rind and let it sit for a month…didn’t come out with a bunch of coconut flavor. Do you think there is a direct relationship to amount of coconut to final coconut flavor in the Rum?
@makeanddrink5 ай бұрын
The more coconut you use the more intense the flavor will be, but this will never be like malibu or anything else that has sugar, extracts or natural/artificial flavors. Raw coconut is pretty mild in general, so not matter how much you use it's never going to be crazy intense.
@bobsmith50965 ай бұрын
@@makeanddrink thanks for the quick answer. Appreciate it! Keep making awesome vids and you are now my go to for first check of what’s new on KZbin
@user-ji2rt8jr4n6 ай бұрын
For the toasting, wouldn't it be easier for larger infusions and consistency overall to bake the coconut to toast it? Or was the stove top as a result of camera work preference
@makeanddrink6 ай бұрын
I find it easier on the stove top, that way I can do it quickly without babysitting the oven and checking in it constantly but it's really a matter of preference.
@dandane38196 ай бұрын
Could try fatwashing with coconut oil
@murphymalinois6 ай бұрын
Fantastic idea! What's the shelf life on this?
@makeanddrink6 ай бұрын
Probably indefinitely but could lose flavor over time.
@Xune6666 ай бұрын
I wonder how it compares to coconut oil fat washing - do you have any experience with it?
@FrobozzElectric6 ай бұрын
This is my question also. That's how I always make coconut rum. Based on the video it seems like the fat washing method gives a stronger coconut flavor, because it's not really what I would call subtle.
@makeanddrink6 ай бұрын
They're going to be different. Fast-washing is great but I wanted to get away from that to have a more complete coconut flavor as well as incorporate the toasted aspect. And while fat-washing would give you a silkier texture, I wanted this to be more straight rum. Then you could build flavors and add sweetness in a cocktail with a very generic toasted coconut flavored rum.
@7-Liana-76 ай бұрын
Hm..interesting recipe 🤨...basically it's rum infused with coconut.😏 I thought the process was different.😊
@makeanddrink6 ай бұрын
Yep. Coconut rum
@7-Liana-76 ай бұрын
@@makeanddrink Question: Can Blue Curaçao be made at home?🤔😊
@makeanddrink6 ай бұрын
@7-Liana-7 sure
@7-Liana-76 ай бұрын
@@makeanddrink In this case Derek, maybe in the future you will also do for Blue Curaçao?😏...Thank you💋. Have a beautiful day.🙂
@AngryCocktails6 ай бұрын
I've done a few experiments too - mine were all sweet :)
@GayUberGeek6 ай бұрын
I'm curious how a sous vide method would compare. You pretty much covered the other alternatives. I'm also curious if using a ricer to squeeze more liquid out your nut milk bag would make a flavour strength difference (shout out to Kevin Kos for that tip) - a fair bit of rum was lost to the coconut solids, based on how full the finished bottle was.