I Tried This Whiskey Cocktail… Does It Work? @TrufflesOnTheRocks

Uploaded November 2025 | Updated September 2026, 6 days ago

The Commodore No. 2 first appeared in Albert Crockett’s Old Waldorf book in 1931. His recipe was equal parts bourbon, crème de cacao, and lemon, plus a dash of grenadine. Simple… but sweet, and the bourbon gets buried and the grenadine is almost undetectable.

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Before that, the name “Commodore” showed up in Europe:
– McElhone (1922): whiskey sour + orange bitters
– Craddock (1930): basically the same thing
Meanwhile, Crockett’s “Commodore No. 1” was something else entirely—a rum sour with a little grenadine or raspberry syrup.

So the Waldorf’s No. 2 ends up being its own thing: a bourbon/cacao/lemon cocktail unrelated to the European versions.

The original specs aren’t great, so I reworked it into something still on the sweet side, but balanced and a lot more expressive.

My Commodore No. 2
1.5 oz Bourbon
0.75 oz Crème de cacao
0.75 oz Lemon
0.25 oz Grenadine
Coupe dusted with smoked paprika.

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$I Cheated the Maillard Reaction to Make Coconut Syrup - Next Level Cocktail Syrup Hack I Cheated the Maillard Reaction to Make Coconut Syrup Coconut water syrup… but with a light toasted flavor? Yes — and the trick is using a controlled Maillard reaction. MY THERMOMETER ➡️ https://geni.us/XUb7Uf MY REFRACTOMETER ➡️ https://geni.us/fNUgtsz JOIN OUR PATREON ➡️ https://patreon.com/totr?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16 MY CLEAR ICE MAKER ➡️ https://www.craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker DONT FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10 USE MY CODE TOTR10 FOR 10% OFF MY TOP COCKTAIL GEAR Shaker https://geni.us/9rmIH Mixing Glass https://geni.us/FF5HFJ Strainer https://geni.us/BjWZ Jigger https://geni.us/NcdVTO Crushed Ice Kit https://geni.us/pv4m Bitter Bottles https://geni.us/5OAx8 MY VIDEO / PHOTO GEAR A Camera https://geni.us/PoZ9z96 B Camera https://geni.us/3CqyYBt Main Light (America) https://geni.us/NgnD Main Light (Europe) https://geni.us/HN1IbO B Light https://geni.us/wX9q Tripod https://geni.us/5oteL Reflector and diffuser https://geni.us/miXF6 Speed Lights https://geni.us/iOJ1 Soft boxes https://geni.us/y2Fbmk https://geni.us/I777 My Smoke Top ➡️ https://middletonmixology.com/?ref=ebuynh0sfe As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. The Maillard reaction is what creates those warm, toasted flavors in foods like browned butter, roasted coffee, or toasted marshmallows (it’s also a big part of what makes maple syrup taste so good). It happens when heat, sugars, and amino acids react together. Coconut water already contains sugar, but it’s extremely low in amino acids, which means it doesn’t naturally brown or develop those toasted flavors very easily. By adding a tiny amount of L-lysine, we give the sugars something to react with, allowing a light Maillard reaction to happen while the syrup cooks. The important thing to understand is when Maillard actually starts. It doesn’t really become meaningful until the syrup reaches 115–120 °C. Before that point you’re mostly just evaporating water — and if you reduce it too long you’ll lose the delicate coconut aroma. That’s why the goal here is a controlled, gentle Maillard reaction: just enough to add warm, marshmallow-like notes while keeping the bright coconut flavor intact. The sweet spot Let the syrup cook until it reaches 115–118 °C for a light toasted flavor. If you want a stronger Maillard profile, you can hold the syrup between 115–120 °C. At this point it thickens very quickly, so whenever it gets too thick, add a small splash of hot coconut water to loosen it up and let it come back to temperature. You can repeat this cycle a few times until the aroma and flavor are where you want them. Don’t push it too far Because lysine is very reactive, it’s easy to overdo the Maillard reaction. If you cook too long at high temperature, the syrup can start developing savory or soy-sauce-like flavors, which usually means you’ve gone past the sweet spot. Go slowly, stir constantly, and stop as soon as the syrup smells nicely toasted but still sweet and coconut-forward. Also be careful: hot sugar syrup is extremely hot and sticky, so avoid splashes and keep a safe distance from the steam. If you don’t have a refractometer You can still make this syrup. The refractometer is just a way to standardize sweetness and consistency. Without one, simply dilute the finished syrup gradually with coconut water until it reaches the texture of a classic cocktail syrup: thicker than water but still very pourable once cooled. Recipe Ingredients • 500 ml coconut water • 400 g sugar • 0.75 g L-lysine Method Cook the coconut water, sugar, and lysine while stirring until the syrup reaches 115 °C. For stronger Maillard, hold it between 115–120 °C, adding small splashes of hot coconut water whenever it becomes too thick. When the aroma and flavor are where you want them, remove from heat and add 150 ml hot coconut water. Stir and let cool to room temperature. At this point, measure the Brix. Mine landed around 77 °Bx. Dilute with coconut water until you reach your desired sugar concentration. For me, it took about 250 ml of coconut water to reach 50 °Bx. The result: a coconut syrup with a soft toasted edge — without losing the coconut. Rejoignez cette chaîne pour bénéficier davantages exclusifs : https://www.youtube.com/channel/UCbpv0BMQJ6ZGTZ2hj1meeWA/join$

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