welcome friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do a recipe
out of trader vic's book of food and
drink this was published in 1946
and trader vic is known as a tiki guy
very complex drinks with lots of
different ingredients and three or four
different kinds of rum and you throw in
all kinds and then you put in all like
this is not that trader vic had a really
simplistic side to him where he really
liked
individual flavors and wanted to taste
them and this is an example of that this
is called the bee's kiss
a recipe that is lost in the sort of
i don't want to say trashy tiki but you
know trashy tiki very simplistic recipe
three ingredients bee's kiss starts out
with a teaspoon of cream
so i'm going to put a teaspoon of cream
in each one
we're going to do two different rums
today he calls out specifically bacardi
rum
and when
this cocktail in this book was written
bacardi rum was made in cuba today it's
not made in cuba today it's made
in puerto rico
um
and i'm going to use a cuban rum an
actual cuban rum that is made in the old
bacardi distillery in cuba
next it calls for a teaspoon of honey
and so this is a very interesting honey
friends of ours keep bees in the city
and so this is city honey and so these
bees are foraging
in taylor creek
within the city of toronto and it's got
a really interesting flavor
it's very much unlike country honey
so teaspoon in each one and i'll move
this one
back over here
okay so one ounce of the cube a rum
in that one
switch to a different measuring device
and one ounce of the bacardi
in this one
i'm just going to give this a bit of a
stir to get the honey off the spoon
ice
and shake
[Music]
and double strain
hey glenn hey chris
so
um is it okay if i say that
visually it's not very attractive
visually that drink is not that grand it
hasn't i think clearly it must be the
cream where's the page so it's called
the page oh there it is i had the page
mark
so it's called the bees kiss okay
and it calls specifically for
one ounce of rum and this is something
that i
i have a difficult time in the comment
section sometimes explaining to people
in the past
cocktails were smaller
yes well
and
they were mainly alcohol
in the past
they were often served in a tiny little
glass like that i have stuff from the
1920s and earlier that is served in that
tiny little bit and again they were
mainly alcohol alcohol not juice no
alcohol was something that was available
juice
not some
giant monstrosity of no no so so this is
this is the i the culture and some of
the culture of drinking at this point
was not just to have one giant massive
cocktail
and then followed up with another giant
massive cocktail was to have a bunch of
smaller tastes along the way
and enjoy something that was only an
ounce and then you move on you try
something else
well here's our ounce of beef kiss
what was it was it bee's kiss i can't
remember what it is
the bee's kiss okay
um so this one is cube and that one is
bacardi
oh okay
i don't know that that's for me
i'll try this one
nope that was very different yep
um
i would say i don't know if it i don't
know if it
i mean let's face it we all know that i
happen to really like gin i'm not that
fond of rum so it could just be that i'm
not enjoying it because
i'm not enjoying the rum flavor
i was gonna i was gonna say to tag on to
that
i find the one made with bacardi
more pleasant because it's
flavorless
you get the honey you get the honey it's
just the sweet honey this one you can
taste rum so the kube you can taste the
rum and the honey kind of gets lost in
that and i think that that that flavor
doesn't work well together the bacardi i
find
less egregious because it's
you just get the honey
i find the cream an interesting texture
though to the whole thing like the honey
and cream
i find it an interesting texture and i i
i wonder
okay so i'm never going to order this no
no
but that texture and the honey with a
different flavor to it like maybe like
the
the so what's the flower one the uh oh
elderflower elderflower or germaine
something that something else that i
enjoy that has a sweetness to it that
might be too sweet with the honey okay
so so
last week
we did
the white the white lady from 1930 1934.
this one's much whiter and absolutely
and so the current recipes for white
lady include cream so what if
in addition to all of those i like the
modern white lady but if you put the you
put the cream and and
the honey
in with the gin
and maybe leave the cointreau out or
dial back the cointreau a little bit
okay that's for another day
um this one doesn't work for us but if
it sounds good to you give it a shot
yeah maybe you've got a rum maybe you
love ramen maybe you have a rum that you
really like and you can this is
something where you can play with it and
use it as a starting point it adds a
little sweetness to your rum it adds a
little uh creaminess to the to the mouth
feel maybe it's exactly what you love
maybe you needed to have five other
small cocktails from trader vic's before
you got to this one that could be true
as well thanks for stopping by see you
again soon
you