I was wondering if using peach pits in a simple would work? And if a foam would work with a white or blush wine? I'm a bartender myself and your video got me musing. I am thinking of making a a special this weekend using a peach pit simple, gin, lemon, and a white wine foam with some peach bitters i have...... Edit maybe dehydrated peaches and a salt/brown sugar rim as garnish?
Eggless for me, please! Nicely done cocktail though! Love the cherry pits syrup - I think it might work well with a Manhattan style cocktail - maybe a strong cask strength rye whiskey, some Italian bitter vermouth - perhaps Punt e Mes and cherry syrup along with maraschino liqueur. Or it might even work in an old fashioned 🤔
This sounds delicious! I’ve had beer made with cherry pits once before. I love this wine foam and also all of your zero waste recipes. Excellent video as always.
6:41 My goodness this guy knows how to flex when you least expect it. As if he hasn't already commanded an air of sophistication before this point. Smooth
Love this, thanks! I grew up with 4 cherry trees in my yard, but never did I ever use the pits. Will have to grab some from my parents' place this summer! And the New York Sour (no egg white) was the cocktail that started my obsession with cocktails. Can't wait to give this a go :)
Great idea to make the cherry pit syrup. I'm not a whiskey drinker, but I do like a whiskey sour with cherries. Will definitely be giving this one a go this month. Looking forward to your Luxardo recipe as well. Also, I often sous vide my infusions and never vacuum seal. I just toss the ingredients in a ziploc bag (a sealed mason jar works too) and keep the top out of the bag out of the water with a clothespin or clamp like you'd see for potato chips. Cheap hack if you don't have a vacuum sealer!
I love your fascinating cocktails!! The thought that goes in to your libations is wonderful!! I love sours, and the steps to make this sour look so interesting. That is right up my alley!! :-) Absolutely gorgeous. I am looking forward to trying this myself!! This cocktail looks amazing!! Awesome video!! :-)
Kevin, your ingenuity when it comes to creating cocktail ingredients is astounding! However, I would be remiss to not touch on the fact that cherry pits (as well as the pits of most stone fruits) contain traces of cyanide. While it is unlikely to affect someone if they swallow a pit whole, breaking the pits in a blender or in your case of creating a syrup with the sous vide, may extract a harmful amount of the chemical. Something to be aware of!
Thank you, Matt! Also, thank you for pointing out this interesting fact about cherry pits. I was aware of that before making the syrup and we actually had this important note ready for the voiceovers, but then forgot to record that part, because we did it a couple of days later. Dropped the ball on that one, so thank you for bringing it to attention. Stone-fruit pits do have traces of cyanide, but boiling the pits renders the poison harmless. Even raw, they are safe in any quantity you would be likely to eat, but blending really wouldn't be a smart idea! 》Boiling them for 15 min, then cooking in a sous vide, like I did, poses no threat whatsoever. I'll add this to the description as well, just in case!
The cherry pit syrup sounds delicious, but I think the sustainability aspect is misguided or disingenuous at best. In this case we've introduced a sous vide bag to the environment which would have otherwise just been some composted cherry pits. I've seen other 'sustainability focused' cocktail moves including one that involved roasting banana peels in the oven at 200 degrees for 3 hours. This isn't directed particularly at Kevin - the cocktail sustainability movement in general really needs to look at the full environmental impact rather than whether or not they use a cherry stem.
I appreciate your thoughts, Brandon. The Sous Vide bag is indeed a big waste, but it's the only tool to use when I want to be really precise with the ingredients (no evaporations in the process and precise time and temperature of cooking). I wash and reuse a bag until it's too small to fit anything inside, so I don't throw them after one use. Also, I like to use an ingredient that is still totally fine and good to use which would, in another case, turned into a trash can or compost. With reusing Pitts, citrus peels after juicing, nuts after making orgeat I make an ingredient with almost zero costs which are great especially if you ask my boss and with that, I enjoy using something different. But I understand what you are trying to say. I will put more focus on episodes like this, to use lesser or zero amount of energy, plastic, etc. Thank you and I wish you have a great day!
@@KevinKos Appreciate your thoughtful and considerate reply! Also appreciate the insight regarding the sous vide re-use. My intent was not to attack, just raise awareness in terms of concern I've had in terms of the positioning of the sustainable cocktail movement as a whole. I think the difference between cost savings for the bar (also extremely important) and environmental sustainability sometimes does get conflated. Have a great day - and cheers!
Hi Kevin! I am thrilled about your Wine foam. And I have two questions: 1. How long can you keep the wine foam in the refrigerator? 2. Can I use a different red wine? e.g. Shiraz or Cab-Sau? Thank you so much!
As you said, the process is similar in the making of maraschino, they obtain it from the pits and leaves (less sure for the leaves) of marasca cherries. It is strange just for those who don't live in Italy or Slovenia or Croatia...ahahah. Anyway, in a month or so, it's time for bergamots again, let me know if i have to send you some boxes :-D I'm thinking to create something new with all italian ingredients...we shall see!
Heya Kevin, I have a question, for your red wine foam, how long does it last? I’ve tried using agar agar, however it clumps and comes out almost like a soda, and then reverts back to red wine. Any help would be appreciated!
Maybe a silly question... Aren't the eggs in the foam not still raw considering there is no citrus? I thought the reason whiskey sours could be done was because citrus stabilizes the egg white giving it a cooking effect
@@KevinKos I having it in my hand and it’s absolutely delicious. The foam is great. It settles down in ten minutes an change the flavor of the drink. I like it.
Mesmerizing and captivating video as usual. However, I learned late in life, that chewing on cherry pits can actually be lethal in relatively small amounts. Breaking the pit in your mouth can release a chemical substance which your body uses to form cyanide. Not sure what happens when you “boil” cherry pits and then ingest, but obviously you’re still here so... In any case, you may want to put something in the vid about this, or at least pinned to the comments. Thanks.
Thank you, Adam. We put it in the description so everyone who will look for the written recipe in the description will read that first. Thank you for the warning.
Yes, you can, but I like to use sous vide because I don't lose any liquid through the evaporation and especially in this one since we have to cook the pits thoroughly because of the compounds inside of them. If you will make it in a pot, just cook it with the lid on for some time.
@@TheSpiritoftheCocktail i think you are the winner. I’ll give it to you haha. Didn’t even think that was possible but our comment has the same time. If only CZcams would give us the exact seconds hahaha
How do you like your New York Sours? With or without the egg white?
I like it with the egg white :P
I was wondering if using peach pits in a simple would work? And if a foam would work with a white or blush wine? I'm a bartender myself and your video got me musing. I am thinking of making a a special this weekend using a peach pit simple, gin, lemon, and a white wine foam with some peach bitters i have......
Edit maybe dehydrated peaches and a salt/brown sugar rim as garnish?
Eggless for me, please! Nicely done cocktail though! Love the cherry pits syrup - I think it might work well with a Manhattan style cocktail - maybe a strong cask strength rye whiskey, some Italian bitter vermouth - perhaps Punt e Mes and cherry syrup along with maraschino liqueur. Or it might even work in an old fashioned 🤔
@@thereturnoftheprodigalyams6763 ooh that sounds good! Maybe use that for champagne - a riff on Bellini, perhaps? 🤔😬
@@djlug99 yeah exactly! But if a bellini had a baby with a NY sour. Served in a rx glass, with a large cube.
Another incredible video, Kevin! Using a pour spout to pit the cherries is genius - I never thought to make a syrup from the pits 🤯
Same Anders! Man doesn't waste a thing!
Thank you so much, Anders! I am glad that you like it. Barprints is totally right, I don't like to waste anything. Cheers my friend!
Thanks for the pitted cherries! 🍒
Phantom Hand for Mayor!!!!!!
I agree!
I love the sound of that syrup! Cheers
Thank you brother! Cheers!
New York Sours are one of my favs. Of course you find a way to make it more interesting. The cherry pit syrup was very unexpected.
Thank you, Vino!
Very interesting cocktail my friend. Would never think of making cherry pit syrup in general. I dig the new format in the beginning
Glad you enjoyed it! Cheers!
Another great one, Kevin! I love the idea of using the pits for syrup - I always hated wasting them. Looking forward to trying that!
Thank you, Patrick! I am glad that you will try it out. Cheers!
This sounds delicious! I’ve had beer made with cherry pits once before. I love this wine foam and also all of your zero waste recipes. Excellent video as always.
The beer sounds awesome! I would love to try it out. Thank you so much!
6:41 My goodness this guy knows how to flex when you least expect it. As if he hasn't already commanded an air of sophistication before this point.
Smooth
I really enjoyed this episode. Not only is the cocktail on the next level, but the whole package is just excellent!! Cheers!
Big fan of any cocktail that use a unique foam. Great way to elevate a cocktail!
Thank you so much, David! I appreciate it!
Man oh man! I'll be picking up some cherries this weekend. Thanks for another amazing cocktail
You are welcome! Cheers!
New York Sour is one of my favorite cocktails! This sounds like such an interesting take. I bet it’s outstanding!
I can't wait to try that foam! So much potential with that one!
I hope, that you will try this version of NY Sour someday. Thank you!
Didn't know you can make a syrup from the pits! Thanks for this Kevin!
And a delicious one 😊 Thank you Sašo!
Love this, thanks! I grew up with 4 cherry trees in my yard, but never did I ever use the pits. Will have to grab some from my parents' place this summer! And the New York Sour (no egg white) was the cocktail that started my obsession with cocktails. Can't wait to give this a go :)
so nice! The ones you picked by yourself are always the best ones for sure. I would love to hear your thoughts on this cocktail. Cheers!
Beautiful twist on one of my favorite sours!! Will have to try it once I get my whipper back
Thank you! Let me know how you like it! Cheers!
This sounds super good. Thank you for showing this!!
Great idea to make the cherry pit syrup. I'm not a whiskey drinker, but I do like a whiskey sour with cherries. Will definitely be giving this one a go this month. Looking forward to your Luxardo recipe as well. Also, I often sous vide my infusions and never vacuum seal. I just toss the ingredients in a ziploc bag (a sealed mason jar works too) and keep the top out of the bag out of the water with a clothespin or clamp like you'd see for potato chips. Cheap hack if you don't have a vacuum sealer!
Great hack indeed. Thank you so much! I have to mention that in the next episode with Sous Vide infusion. Cheers!
I love your fascinating cocktails!! The thought that goes in to your libations is wonderful!! I love sours, and the steps to make this sour look so interesting. That is right up my alley!! :-) Absolutely gorgeous. I am looking forward to trying this myself!! This cocktail looks amazing!! Awesome video!! :-)
Thank you so much!, Christine! I am sure, that you will love it! Cheers!
Kevin, your ingenuity when it comes to creating cocktail ingredients is astounding! However, I would be remiss to not touch on the fact that cherry pits (as well as the pits of most stone fruits) contain traces of cyanide. While it is unlikely to affect someone if they swallow a pit whole, breaking the pits in a blender or in your case of creating a syrup with the sous vide, may extract a harmful amount of the chemical. Something to be aware of!
Thank you, Matt! Also, thank you for pointing out this interesting fact about cherry pits. I was aware of that before making the syrup and we actually had this important note ready for the voiceovers, but then forgot to record that part, because we did it a couple of days later. Dropped the ball on that one, so thank you for bringing it to attention. Stone-fruit pits do have traces of cyanide, but boiling the pits renders the poison harmless. Even raw, they are safe in any quantity you would be likely to eat, but blending really wouldn't be a smart idea! 》Boiling them for 15 min, then cooking in a sous vide, like I did, poses no threat whatsoever. I'll add this to the description as well, just in case!
Great video and ideas as usual
Thank you! Cheers!
Never thought about that you can freeze the syrup for later use. Thanks for that 🥃
Yes, it's a convenient thing to do when we are out of seasonal ingredients. You are welcome! Cheers!
Cool video again. Love youre style, its Nice to see a CZcamsr that take a bit care about how they look on camera
I appreciate that! I like to look good not only on camera but in a bar as well. Thank you!
That gentleman is superstar ❤
Thank you for the video!
The cherry pit syrup sounds delicious, but I think the sustainability aspect is misguided or disingenuous at best. In this case we've introduced a sous vide bag to the environment which would have otherwise just been some composted cherry pits. I've seen other 'sustainability focused' cocktail moves including one that involved roasting banana peels in the oven at 200 degrees for 3 hours.
This isn't directed particularly at Kevin - the cocktail sustainability movement in general really needs to look at the full environmental impact rather than whether or not they use a cherry stem.
I appreciate your thoughts, Brandon. The Sous Vide bag is indeed a big waste, but it's the only tool to use when I want to be really precise with the ingredients (no evaporations in the process and precise time and temperature of cooking). I wash and reuse a bag until it's too small to fit anything inside, so I don't throw them after one use. Also, I like to use an ingredient that is still totally fine and good to use which would, in another case, turned into a trash can or compost. With reusing Pitts, citrus peels after juicing, nuts after making orgeat I make an ingredient with almost zero costs which are great especially if you ask my boss and with that, I enjoy using something different. But I understand what you are trying to say. I will put more focus on episodes like this, to use lesser or zero amount of energy, plastic, etc. Thank you and I wish you have a great day!
@@KevinKos Appreciate your thoughtful and considerate reply!
Also appreciate the insight regarding the sous vide re-use.
My intent was not to attack, just raise awareness in terms of concern I've had in terms of the positioning of the sustainable cocktail movement as a whole. I think the difference between cost savings for the bar (also extremely important) and environmental sustainability sometimes does get conflated.
Have a great day - and cheers!
Love the idea of a wine float for this one! Cheers Kevin
Glad you like it! Cheers!
Amazing!
You are an artist, sir. My goodness.
I wish chemistry class back in the day was like this!
I am glad that you see me as an artist. Thank you, John!
Me too 😆
What a spectacular concoction! I've gotta get an ISI whipper.
Yes, you do. It's a must-have tool for tasty foams on cocktails. Cheers!
Hi Kevin! I am thrilled about your Wine foam. And I have two questions: 1. How long can you keep the wine foam in the refrigerator? 2. Can I use a different red wine? e.g. Shiraz or Cab-Sau? Thank you so much!
Foam is good for up to two days, and you can use any wine you like. Let me know ho wit turned out! Thank you!
that's so much another level...
Thank you!
Great video!! I've never had a New York sour, AND I just bought some cherry bitters. I need to do some 'spearamenting......
I love using cherry bitters for my Old Fashioned’s too. You made a great purchase my friend!
For the cherry pit syrup, I'm thinking of a variation an Angel's Kiss with the syrup substituting for the Sloe Gin.
As you said, the process is similar in the making of maraschino, they obtain it from the pits and leaves (less sure for the leaves) of marasca cherries. It is strange just for those who don't live in Italy or Slovenia or Croatia...ahahah. Anyway, in a month or so, it's time for bergamots again, let me know if i have to send you some boxes :-D I'm thinking to create something new with all italian ingredients...we shall see!
3rd haha, Looks delicious!
I really like this video 😍
But why the foam I made is thin and water, not like yours is creamy? Thx.
A suggestion on the cherry syrup, perhaps a Singapore Sling? A cocktail that uses cherry brandy usually
Great suggestion! Thank you!
Any concerns about the cyanide in the cherry pits?
Heya Kevin, I have a question, for your red wine foam, how long does it last? I’ve tried using agar agar, however it clumps and comes out almost like a soda, and then reverts back to red wine. Any help would be appreciated!
YESSSSSSSSSSSSSSSSSSSSSSS! First!!
You are the true winner. I tried but its tough to overcome you on this haha
@@LiquidMemoir 'I am the MASTER!!" Darth Vader voice required......
awesome
Maybe a silly question... Aren't the eggs in the foam not still raw considering there is no citrus? I thought the reason whiskey sours could be done was because citrus stabilizes the egg white giving it a cooking effect
No need to add citrus. In this foam, Wine has some acidity and alcohol.
❤️❤️❤️
A wine foam. I have to try this.
You will love it!
❤❤❤
Instead of egg white can we try with xantan gum ?
Can you do a pink lady twist please 🙏
Thanks for the idea!
God damn this looks good. I’m going to go buy cherries and Pinot rn !!
You and me both man!
Thank you!
Incredible recipe, I will try to make the foam tomorrow but I won’t to use aquafaba instead of egg white. I hope it will work to😊
Let me know how it turned out. Cheers!
@@KevinKos I having it in my hand and it’s absolutely delicious. The foam is great. It settles down in ten minutes an change the flavor of the drink. I like it.
is it possible to increase the shelf life of wine foam???
My girlfriend is vegetarian and she cannot have any egg white. I have fee foam bitters at home how much should I add? And how much will it last?
How would you make the cherry pit syrup without a sous vide? Could you use nitrous infusion in an iSi?
I would still instead cook the pits for an infusion. Use a classic cooking-on-pot technique for this syrup.
Mesmerizing and captivating video as usual. However, I learned late in life, that chewing on cherry pits can actually be lethal in relatively small amounts. Breaking the pit in your mouth can release a chemical substance which your body uses to form cyanide. Not sure what happens when you “boil” cherry pits and then ingest, but obviously you’re still here so... In any case, you may want to put something in the vid about this, or at least pinned to the comments. Thanks.
Thank you, Adam. We put it in the description so everyone who will look for the written recipe in the description will read that first. Thank you for the warning.
Can i add foam agent instead of egg-white to the siphon? Thanks
of course!
Why the sous vide? Can you just cook the pits? and skip the sous vide?
Yes, you can, but I like to use sous vide because I don't lose any liquid through the evaporation and especially in this one since we have to cook the pits thoroughly because of the compounds inside of them. If you will make it in a pot, just cook it with the lid on for some time.
CAN I SUBSTITUTE THE EGG WHITES FOR SUPER SYRUP?
YOURE THE MASTER . GREETINGS FROM GUANAJUATO MEXICO
You can use methylcellulose for this foam, but super syrup instead of egg white would be too sweet in here. Thank you!
i have that same shirt bro
that's great! Cheers!
I found out the other day that the original New York sour didn’t have egg white hey
That's right! Do you like it more with or without the egg white?
First :)
I think we have a tie...
@@TheSpiritoftheCocktail i think you are the winner. I’ll give it to you haha. Didn’t even think that was possible but our comment has the same time. If only CZcams would give us the exact seconds hahaha
@@LiquidMemoir No, you can have this one!!
You guys are both winners if you ask me! Cheers!
@@KevinKos As long as you and Gabe keep making videos, we're all winners!!!!
Mmmm arsenic