Okay, if you haven't seen the Australian action comedy 'Danger 5,' you gotta check it out.
It's this bizarre, campy-1960s-era interpretation of World War II
where these five international spies are going after Hitler and his Nazi dinosaurs.
And there's also this great recurring bit in Season 1 where, after a character dies,
they spill the beans to a perfect cocktail.
So today I'm gonna recreate three of these cocktails and see if they're any good.
Alright, let's go
Hold on, my friend.
One part dark rum, one scoop of vanilla ice cream.
Fill with creamy soda, finish with raisins. The Perfect ~
~Carlos Sultana~
NOOOOOOOOOOOOOOOOOOOOOOOOOOOO!
Okay, I warned you it was bizarre, right? So this is starting to sound like a boozy root beer float variant.
So of course we're gonna need some ice cream to start, I got some french vanilla here
and we're just gonna drop one scoop into a glass
Next it calls for rum, and I'm gonna use one of my favorite dark rums here.
Now it asks for one part rum, which doesn't really make sense on its own,
so we're just gonna do a standard 2 oz or a 60 mL pour.
Then he says to fill with creamy soda, which I'm gonna interpret as cream soda.
Now for those who don't know what cream soda is, think of it like a vanilla soda,
and that's really gonna double down on the vanilla here with the ice cream.
So we're just gonna pour some here into the glass, give that a little stir and then finish with raisins.
Now I'm just gonna take a few here and just sort of drop them on top, and
they're kind of gonna sink to the bottom and probably get lost in the drink.
But uh, here we go, the Perfect Carlos Sultana. Cheers.
It's actually not bad. It's a sweet boozy vanilla root beer float kind of thing. All right, what else we got?
Get my ladies back
They have no doubt been taken to the nearest outpost by the river, you know?
We used to take the girls on Bastille? You remember it, my friend?
I cherish those days.
Good. Two parts grenadine, one part Chartreuse, a pinch of salt and a fresh mint.
~The Perfect Fruit Madrid~
Alright, this one has me a bit more worried, so we're gonna start by making some grenadine which is basically a pomegranate syrup.
So grab yourself some 100% pomegranate juice and some sugar, and we're aiming for a two-to-one ratio of sugar to juice
so I'm gonna take 1 cup of sugar, add it to a saucepan with half a cup of pomegranate juice.
Then let that simmer until the sugar has fully dissolved. And there's a little trick I like to use
to make syrups lasts a bit longer and that's adding a touch of vodka to it.
Put this in the fridge and it should last several months.
Alright, brace yourself because this drink is a little nuts. It calls for a two-to-one ratio of grenadine to Chartreuse
so I'm going to interpret that as 3 oz or 90 mL of grenadine
and then 1.5 oz or 45 mL of Green Chartreuse, which is a sweet herbal liqueur.
So just so we're clear, we're dealing with an insane amount of sugar here.
And then it calls for a pinch of salt, which might seem crazy, but actually salt is a good thing to add to cocktails just like you'd add it to a baking recipe.
Unfortunately, it also heightens the sweetness of cocktails, which is really not what we need here.
So we're gonna try to dilute this as much as humanly possible
by putting it in a shaker tin with ice and shaking for about 15 seconds.
As with most shaking cocktails, we're then gonna double strain it and I've chosen to put it in a coupe glass here.
And then finally it calls for a fresh mint,
so we're just gonna clap this to release some of the oils, and I'm just gonna sort of tuck it on top here.
Not sure exactly what to do with this thing. But uh, here we go, the Perfect Fruit Madrid.
Sure enough, we get that strong mint on the nose and it doesn't matter because this thing is Insanely sweet.
Grenadine overpowers everything, you get a little herbal notes, but uh, no. Sorry, pass. Let's do one more
Don't go! What can I say? I wish I had met you sooner. Well good bye, Pierre.
Two part Crème de Cacao, one part vodka, pour over crushed ice.
Add milk, finish with chocolate flakes ~
~The Perfect Swiss Kiss~
Okay, this one seems a bit more palatable, and it calls for crushed ice,
so we're gonna start by mashing up some ice in a Lewis bag, and then we're just gonna dump that into a rocks glass.
So she calls for two parts Crème de Cacao, which is a chocolate liqueur.
I'm gonna do 2 oz or 60 mL right into the glass. Follow that up with one part vodka - 1 oz or 30 mL.
And then we're gonna top with milk. Now a lot of you are probably thinking this looks a lot like a White Russian,
but it's actually really similar to another classic cocktail called the Barbara,
just with a lot more Crème de Cacao.
Stir that up a bit and then we're going to get some chocolate to do our chocolate shavings.
Got my Theo chocolate right here, where my Seattle people at?
And then we're just gonna shave that over using a microplane.
Alright - the Perfect Swiss Kiss.
Alright, this one's actually pretty tasty. I've got a bit of a sweet tooth and this is definitely on the sweeter side.
Really a nice way to wind down after taking out machine gun wielding Nazi Triceratops.
Thanks for watching guys. Did you know I post bite-sized versions of all my videos on my Instagram and Facebook?
You can head over there and check it out, I'm just @cocktailchemistry.
I'm also on Twitter and have a subreddit, come hang out and join the community. Cheers.