Uploaded April 2025 | Updated September 2026, 5 days ago
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0:00 INTRO
0:55 HOW TO USE MISO IN COCKTAILS
2:05 PINEAPPLE AND MISO SYRUP PART 1
4:00 SYRUP PART 2
6:11 SAVORY PISCO PUNCH
How to Make Miso and Pineapple Stabilized Syrup
Preserve the skin and core of a clean, ripe pineapple.
Place the pineapple trimmings in a sous-vide bag and add sugar equal to their weight, using a 2:1 ratio of white sugar to muscovado sugar.
Example: For 300 g of pineapple trimmings, use 200 g white sugar and 100 g muscovado sugar.
Vacuum seal the bag and cook in a hot water bath set to 75 °C (167 °F) for 2 hours.
After removing the bag from the water bath, agitate it gently until all the sugar is fully dissolved.
Strain the mixture and weigh the syrup. We’re aiming for a 2:1 ratio syrup, meaning if you added 300 g of sugar, the final syrup should weigh 450 g.
If your yield is lower (e.g. 418 g), simply add the difference in water (e.g. 32 g) to bring it up to 450 g.
For every 450 g of syrup, add:
30 g white miso paste
1.2 g gum arabic
0.2 g xanthan gum
Blend at high speed for 30 seconds until fully incorporated.
Strain through a nut milk bag or fine mesh to remove solids.
Bottle and refrigerate. Keeps well for several weeks.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
instagram.com/trufflesontherocks
We got you covered for how to make the best cocktails drink, cocktails easy to make and easy rum cocktail recipes to make at home.
#COCKTAILS #COCKTAILHACK
My favourite cocktail related Youtube channels
How To Drink
The Educated Barfly
Steve the Bartender
THE BONNEVILLE COCKTAIL COLLECTION
Kevin Kos
Anders EricksonRejoignez cette chaîne pour bénéficier d'avantages exclusifs :
youtube.com/channel/UCbpv0BMQJ6ZGTZ2hj1meeWA/join
* Go to zbiotics.com/Truffles15?utm_campaign=dwc_708&utm_medium=dwd_12884&utm_source=youtube&utm_content=dwp_19767 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code TRUFFLES15 at checkout. Also, ZBiotics offers a 100% money-back guarantee—if you’re not satisfied for any reason, they’ll refund your money, no questions asked. Thanks to ZBiotics for sponsoring today's video!
JOIN OUR PATREON ➡️ 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 ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T 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 geni.us/9rmIH
Mixing Glass geni.us/FF5HFJ
Strainer geni.us/BjWZ
Jigger geni.us/NcdVTO
Crushed Ice Kit geni.us/pv4m
Bitter Bottles geni.us/5OAx8
MY VIDEO / PHOTO GEAR
A Camera geni.us/PoZ9z96
B Camera geni.us/3CqyYBt
Main Light (America) geni.us/NgnD
Main Light (Europe) geni.us/HN1IbO
B Light geni.us/wX9q
Tripod geni.us/5oteL
Reflector and diffuser geni.us/miXF6
Speed Lights geni.us/iOJ1
Soft boxes
geni.us/y2Fbmk
geni.us/I777
My Smoke Top ➡️ middletonmixology.com/?ref=ebuynh0sfe
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
0:00 INTRO
0:55 HOW TO USE MISO IN COCKTAILS
2:05 PINEAPPLE AND MISO SYRUP PART 1
4:00 SYRUP PART 2
6:11 SAVORY PISCO PUNCH
How to Make Miso and Pineapple Stabilized Syrup
Preserve the skin and core of a clean, ripe pineapple.
Place the pineapple trimmings in a sous-vide bag and add sugar equal to their weight, using a 2:1 ratio of white sugar to muscovado sugar.
Example: For 300 g of pineapple trimmings, use 200 g white sugar and 100 g muscovado sugar.
Vacuum seal the bag and cook in a hot water bath set to 75 °C (167 °F) for 2 hours.
After removing the bag from the water bath, agitate it gently until all the sugar is fully dissolved.
Strain the mixture and weigh the syrup. We’re aiming for a 2:1 ratio syrup, meaning if you added 300 g of sugar, the final syrup should weigh 450 g.
If your yield is lower (e.g. 418 g), simply add the difference in water (e.g. 32 g) to bring it up to 450 g.
For every 450 g of syrup, add:
30 g white miso paste
1.2 g gum arabic
0.2 g xanthan gum
Blend at high speed for 30 seconds until fully incorporated.
Strain through a nut milk bag or fine mesh to remove solids.
Bottle and refrigerate. Keeps well for several weeks.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
instagram.com/trufflesontherocks
We got you covered for how to make the best cocktails drink, cocktails easy to make and easy rum cocktail recipes to make at home.
#COCKTAILS #COCKTAILHACK
My favourite cocktail related Youtube channels
How To Drink
The Educated Barfly
Steve the Bartender
THE BONNEVILLE COCKTAIL COLLECTION
Kevin Kos
Anders EricksonRejoignez cette chaîne pour bénéficier d'avantages exclusifs :
youtube.com/channel/UCbpv0BMQJ6ZGTZ2hj1meeWA/join
