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Thanks for sharing one of your hacks! IDK….I’m of the thought that I can control dilution much more easily than the flavor and consistency of the limes I happen to juice. Especially if I shake with larger ice instead of “blend/mix” with pebble ice. It’s awesome to develop and share our techniques with fellow cocktail enthusiasts. I would like to try this in specialty scenarios, like with maple sugar for strictly alcohol cocktails like in a rum old fashioned (se, w/black walnut bitters and a Rye finished rum). Or possibly, hot drinks like a Rum Hot Toddy with a splash of apple cider. Cheers!

We need a BLIND daiquiri taste test! Bar sugar va Demerara vs Turbinado vs white.

This drink is the definition of balance. Every ingredient pops in it.

Plantation website is shit dark

Thank you!! This is such an easy thing to try. Derek, you are really starting to make it big, drawing negative comments from argumentative people. If you like it- use it. Or don't. Or don't try it. I, for one, and happy to learn new or different ways to try in my cocktails- especially one this easy. I tried this, I actually don't care for it. But I am 100% glad I got to try for myself and decide. Thank you, Derek, for opening our eyes to other ways, possibly better ways, to enjoy our cocktails.

I kinda like that glass.. anybody know where to find it?

This is really interesting. I've considered it before but your point about it being a shelf stable alternative to simple syrups has me ready to try it. Thanks!

Hey man, just stumbled upon your channel and I'm loving it. Subscribed! Cheers from Venezuela, hope to see you create something with one of our rums.

Wray, Appleton 8 (better value than the 12), Rhum J.M. Blanc. I will admit I'm picking on value here, but give me an affordable and high quality overproof, wood-aged Jamaican and agricole rum for my 3 and I'll be happy for the rest of my days.

I make either 10:3:2 or 12:3:2 Daiquiris (depending on abv) and I’ve never never slammed a tasty, ice cold Daiquiri and thought it too diluted. I can only see the dilution from syrup becoming and issue if you use far too much lime juice and have to up the syrup too much to balance. Once you get the drink cold enough, the dilution through shaking plateaus out. I just find this is trying to fix a problem that doesn’t need to be fixed if you’re already dealing with it in your ratios.

I wanted to see how you garnished that Amaretto. You might use different camera angles next time.

Stoonin’

granulated sugar vs. simple syrup is ridiculous.

"1 oz of simple syrup will add more than half an ounce of water to your cocktail" umm 50 brix simple syrup is half water. So at most it would add half an ounce of water.

I love that you mentioned AB again. I discovered him about 22 years ago (crazy) and although I had watched many cooking shows before, his was the first I actually made the recipes from. I remember and thought of the blender powdered sugar the minute you mentioned making powdered sugar. On a different note, if you go to The First Legal Rum Distillery in Key West they do actually put granulated Demerara sugar in their drinks. I was surprised by it and it is interesting having the granules in the bottom and getting them in a sip of your drink but I did enjoy it.

Now you tell us?? After multiple videos of you using it! Now I have to go back and make all those daiquiris again!

Now you tell us??

How do you make powdered sugar? You take sugar and powder it. Next week: chewing gum. Silly jokes asaide, though, I haven't actually thought about the water added by syrup -- but now I'm intrigued. Gonna have to blend some brown sugar and play around with it. Thank you for the inspiration 👍🥂

Part of me wanted to see a taste test comparison between the 4

Great video! Question: For the Tropical Standard Daquiri, it calls for 1 Tbsp of granulated sugar, would I use half that or double that in powdered sugar?

Domino Quick Dissolve is good enough for me for the few drinks I use it for, even though it is on the expensive side. I'll keep this in mind next time I run out

If I only need a little I grind it in a spice/coffee grinder.

What about chilling your booze to further control dilution? I use refrigerated citrus anyway but what if everything is cold before you even start? Lime from fridge, rum from freezer, and powdered sugar. Is there a point where you'd want more dilution? Testing will commence. Personally I'm at chilled lime and rum and using gum syrup (also chilled). Something about the taste and texture of the the gum adds a lot.

Who is using a full ounce of sugar syrup in their daiquiri?

Be careful around sources of ignition. Powdered sugars are highly flammable.

Great video! I just learned something new… Always wondered why commercial powdered sugar never worked in my daiquiris! My guess is it’s also a little cheaper to make your own. So glad I discovered your channel!

If I'm lazy I buy castor/superfine sugar from my local grocer. No additives, only sugar. May be slightly more coarse than doing it manually, but castor sugar dissolves in caipirhinas just fine in my experience.

I you live a humid area like I do then you can try using a Foodsaver mason jar attachment to pull the air(and humidity) out the jar. Otherwise I use one of those cheap coffee grinders to make small quick batch. P.S. For those that do any baking this sugar tastes far better for icings and glazes where you don't want to taste any hint of those anti-caking agents

As an ardent amateur baker, I've been doing this for years already. I haven't bought powdered sugar in...I can't even remember the last time.

I think it's cool that you make a video about a simple technique. It does make home bartending more accessible for a broad audience. I remember that in germany the swap of simple sirup to powdered sugar is associated with Charles Schuhmann which present it as a efficient and cool hack. In his american bar book kany recipes calls for powdered sugar instead of simple sirup. If i remember correctely even his basic Whiskey Sour recipe.

Have you tried, piloncillo syrup? It's the absolute best imo cheers! 🥂

Things are getting creepy....I ran out of bar sugar and just blitzed up some this morning. It's great for coffee and tea as well since it dissolves immediately. I also use the 2 tsp of powdered sugar in a daiquiri. Over time I've noticed the sugar self compacts in the storage jar, so I always fluff it little before measuring. I've always used white sugar in daiquiris. Have you done a "taste test" with the different sugars in a daiquiri? I tried it with black tea and could not taste any difference between sugars.

Someday, I hope, I’ll finally understand how to make a daiquiri

Love it

Another great video. I powder my demerara sugar because it makes it incorporate easier/quicker for syrups. Also goes great in a Caipirinha using the Death & Co spec.

I wish I could love rum like K love amazing high end single malt scotch! I’ve tried! If you like smoke and rum I highly recommend trying the Lagavulin Offerman 11 Edition 4!!! Rum calling!!! Delicious!! I enjoy Probitas! Cheers! Plantation - the very high ABV expression is delicious! Many are! Cheers!! Great video!!

Denizen Less Than or Equal to Five

How are there so few views on this? What happened to the other copy? Regardless, making this sugar today to try in my daiquiri tonight... Looking forward to the placebo effect's effect.

where does one get powered bar sugar? regular powdered sugar contains corn starch, that wouldn’t be good in a cocktail

I see there are two rums I'll be picking up. I'll grab the Holmes Cay when I get back to NY in July. Once I find the Equinos, I'll definitely pick it up.

Great video, I would love to see more videos on various products. Coconut cream would be a great product to review.

It's funny to see the color of Coco Lopez, make me think that has something to do of cooking their sugar, almost making a caramel out of it. I really don't have idea on their process but get me curious about it.

I would have laid money on Probitas walking away with the the win, so I’m somewhat surprised by the result. I had Ten to One once, in a daiquiri made in the Delta Lounge in Nashville. Against all odds, being a lounge bar, it was fantastic but I chalked it up to time/place. It’s up next for sure. Will you guys do a flavor bomb one next? Thinking Rum Fire vs Le Rocher vs Eleve Sous Bois, for starters.

I like Probitas but it’s always struck me as blander than its reputation suggests. This video reinforced that conclusion. I’m a Rum Fire guy, to provide a little context.

Ten To One white is surprisingly good and a slam dunk for funk fans. I’ve never tried their dark.

I tried this almost a decade ago in Waikiki, and then again last year at the Halekulani Okinawa. Orgreat syrup ordered, excited to give it a go!

Okay, so… I love this video. I love Derek. And I love Arminder. They are my two favorite rum people on RUclips. I love the blind tasting template for a video. I think y’all should keep doing this and eventually pull all the winners from all the videos and have an ultimate daiquiri rum-off. I love the time that Derek takes to explain his thoughts. I love that Arminder is willing to acknowledge the “power of suggestion,” as he puts it. The cinematography and music are outstanding, as always. Basically, y’all are living the dream. And, as I acquire more rum bottles myself, I find myself wanting to make similar videos. Tonight, I tasted almost all of the Barbados rums I have with a dear friend who is a brewer of beer and judges many beer competitions. His quickness in picking up notes of the rums I poured reminded me of Arminder in his tasting videos. Rum is… fun. Thanks, Derek and Arminder. I love y’all.

I can just see STB giving his own recommendations on ones to try next.

Guayana is not an island! Haha!! I love these videos!

Derek, try tasting cocktails in the dark. Very different.