Video

So I’m a little late to the party, but better late than… well, you know the rest. Super, you say? Not only am I excited to try this, even as a simple home bartender (my Clark Kent identity, if you will), but it spawned a new playlist and got you a sub, after watching 4-5 of your other videos over the last couple months, as recommended by other channels I follow. Sorry it took me so long, on both counts. Not very “faster than a speeding bullet” of me, I know. Still, no where to go from here than “Up up… and away!!” 😉

Citrus cello's with a nice quality tequila ❤ 😊 Delicious.

Tinctures episode pleasseee

Would love to see a tincture video! Thanks for what you do!

Have you ever tried to replace sugar with a more healthier alternative? That could be a healthy hack, if even possible.

do not make my mistake. I've bought pure methylcellulose. It doesn't work at all. Cheers!

I would love to see a tinctures episode!!

So... I made this great lemon super juice... what cocktails do require it? Maybe I am blind but I can't find any except for one or two...🥲🥲🥲

Thank you for pointing out that prices vary. There's this tedious frugal cook on CZcams who uses the exchange rate alone to give prices in other countries, not understanding that things cost more the further they have to travel. He once adamantly stated that a certain $45 grocery buy in the US would cost $60 in Canada; going by my local supermarket, it would actually have cost well over $120.

Great

Thanks for the great video! For bitters-precision I tend to use a pipette and do 0.8ml as 1 dash. What about the shelf life of your bitters if you put them in dasher bottles? I wanted to buy a set for a long time, but I'm afraid I can't close them properly enough to store the bitters for longer.

Scientists 👨‍🔬

Nice, a tincture episode would good too. Cheers! 🥂

As always, useful tips! I wanted to improvise a sous vide myself, however my vacuum machine is far from here and I can't find heat-stable ziplocks :(

again cool tips! thanks! I often use an iSi whipper for cold infusions. Works very well and gives great flavour.

Great stuff in this episode! Bravo!

Came for the mustache, stayed for the drinks

I love your copper blazer so much!

Ice hack, my favorite one, seeded thermos cup clear ice Directional freezing in a big cooler will annoy your roommates, so instead go one cube at a time using this technique (I found someone advertising it on CZcams once) Let me paste the full recipe, adapted from v=RWitzPjzIAk&pp , utilizing nucleation seeds Take any number of large (400-500ml) insulated cups Prepare for each a clear ice seed, made from the clearest ice you can a) buy or b) make with a previous method (for example this method unseeded) The seed should make up at least 30% of the exposed surface area of your cup, but has to fit inside it Fill the cups almost to the top, put into freezer After 8h, add seed to each cup After 30h, earliest harvest time is reached For each hour after that, you gain some more weight on the ice disks After 56h, your cup might be almost frozen through Always pull out cups before frozen through, it will be very hard to take out if its completely frozen Let temper inverted on Countertop for 15 min Take over to the sink, press firmly on sides, gently increasing pressure to not damage the cup If your cup is incompressible, apply warm water and wait until the ice moves If it is compressible, ice should fall out now If you didn't push a late harvest time, no further processing should be needed

Here are two of my favourite hacks: When infusing with fruits or berries do not use fresh ones but dry them first. This way you can add more of them to the alcohol and it doesn’t get diluted with the water fresh fruits contain. Makes for very intense flavours. Infuse vodka - or your favourite spirit - with grounded coffee instead of using a coffee liqueur. This way you can make a drink as sweet as you want by adding sugar separately.

These are great hacks. I too would love a tincture episode. This might be a boring one but a storage episode would be helpful too

When you buy liber and co syrups, and take the survey asking how you found them, kevin kos is straignt up one of the options. Thank you kevin, for educating us all

I was just thinking about the tincture hack for the bar I work at! Love to see it in action 🔥

Have you ever done a complete series of modern cocktail techniques in 1 video and explain how to use them if you do it will be great for me and for the young Bartenders as well

Yes please for tinctures. Also for wine-based liqueurs, i.e. vermouth, I opt for just capping and storing in the fridge. The taste difference after 2 months is not significant, especially if I am mixing it with other flavours. I use an Inert Gas System (Argon spray) for more delicate and less used bottles; I want to eliminate the air I find continually vacuuming and re-pressurizing the bottle doesn't help the shelf life significantly and the argon barrier is way better than any hand pump to eliminate oxygen infiltration. But to anyone who drinks wine, I highly recommend an inert gas/heavier-than-air system.

would love a video on tincture!

Well done bro i will pray for god for your better life and better health 🙏🙏🙏🙏

Would this work with pink grapefruit too?

18 Years behind the bar might also be a hack to stay looking young 😉

How many of these hacks did you know before today 😎? Try Liber & Co’s Gum Syrup: bit.ly/CTandLiber Be more precise with short necked Bitters Bottles: geni.us/5KSIdv Get Jeffrey Morgenthaler’s The Bar Book for more hacks: geni.us/LqMZ Label your ingredients with this label maker: geni.us/SGOSQj If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/

My signature cocktail amongst my friends is my mojito made with cannabis infused sugar 🤣🤣

mmm calamancello

So, is it just me, or is it really hard to peel limes thinly and not get a lot of the pith. I always end up keeping all the way to the fruit…

I started working at a liquor store recently, and have been using the opportunity to learn more about liquor, especially Tequila. This Mijenta looks really good. I'm gonna ask my boss if we are able to get ahold of that. I have a bottle of G4 Reposado sitting off to the side, gonna pay it off over my next few checks. I'm stoked to try it.

Is it ok to use supermarket fruit for this?

You didn't make grenadine?😌

so it's actually lab grown acid mixture not the lime or any other original juices

🫚

How many takes, and at what point did you sneak in a little citric acid?

Here's a question, does it matter how much juice (lime, lemon, orange) I add to the blender? Obviously whatever I peeled, but some limes will produce more juice than others, so I wasn't sure if it mattered. Like if I got 1 oz of juice from one lime, but then got 1/2 oz of juice from another. Thanks!

Omg, you're my discovery of the month!

Is he the orphan of Kos?

Could you make this with lower ABV spirits? In my country, spirits above 60% abv is treated the same way as narcotics...

🥛

Man that thumbnail, if only the cellos were so vibrant

I love limoncello ❤🍋 But I don't trust men in suites 😂

💸♻️, I am cheap, but I care about the environment as well, but every dollar saved on limes is a dollar spent on rum!

That stirring thing, does it warm it up as well or is it just a stirrer?