How To Make a Perfect Hot Negroni?
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- čas přidán 25. 06. 2024
- Today I’ll teach you how to make the perfect Hot Negroni for the best warm aperitivo this festive season has to offer! As you know, any time is a great time for a Negroni, but it turns out that the most popular cocktail in the world works as a hot cocktail too. We’ll start by making a recipe I read at a hotel in Berlin, followed by my elevated version using Strawberry Water, Spruce Twigs & Tonka Bean for the right mix of acid, spices and herbs on the aroma. If you want to learn more about hot drinks and how to balance them, today’s episode for you. So pull up a chair and get ready, it’s Cocktail Time!
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Check out last week’s episode and learn how to make Hot Buttered Rum better with DIY Cocoa Butter Syrup: • DIY Butter Syrup for T...
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0:00 Today on Cocktail Time
0:30 The Hot Negroni
1:52 Improving on the Hot Negroni
3:24 Making Strawberry Water
4:24 Making the Fire Negroni
7:39 Bottom of The Glass - Taste Receptor Science!
8:26 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #negroni #aperitivo
What’s another cocktail that you can see working as a hot drink 🤔?
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Would take some work, but I'd be interested in a hot martini 😅
Not sure if it would work, but something creamy, like a pina colada or a riccocone, etc., sounds very interesting 🤔 (and maybe comforting like a hot chocolate?)
Boulevardier would be an interesting close-variation
@@sisireniI bet if you steamed some milk or half and half and poured like a latte it could work. Not exactly the same thing but still.
2023 has truly been the year of Negroni! All bars we reviewed this year also had some interesting Negroni variation on the menu, but this idea is definitely something new 😊
🔥 Love me a Negroni, this seems like an interesting take for festive seasons and maybe something to try as an alternative of the Swedish Glögg.
The Fire Negroni and I are a perfect… match 😉🔥
Great riff on the hot Negroni recipe! We'll make sure to take some of it in the event we're ever feeling under the weather! The Sprig is a nice touch! 🔥 Cheers!
Thanks, guys! 🤩
🔥 Thanks for this! Always wanted to learn more about hot cocktails ever since I tasted hot sake! Appreciate your work!
🔥 Another fabulous cocktail to try.
Perfect for the Holidays! I know what to make for the family now. Thanks Kevin! 🎄
Happy holidays!
@@KevinKos Happy holidays to you too!
🔥 so interesting! Can't wait to try
🔥♥️Really nice!
🔥 Happy holidays Kevin and to everyone enjoying the videos!
Thanks a lot! Happy holidays to you too! 🥂🥂
The concept of pre batching ist very good at the Winter Holidays 🔥
🔥Yes, it's been three months, but I've finally found it. And we have hit a cold spell, so it's still nice to see this.
It's amazing how you elevate cocktails to this whole new level, merging science and art and everything... 🔥 beautiful 👌🤩
Thank you so much! 🙏🥂 Happy holidays!
🔥obsessed with your content lately. Elevated yet accessible. Love it!
Glad you enjoy it! Thanks!
🔥 Fantastic video and recipe!
Thank you so much! Happy holidays! 🥂
🔥🔥KEVIN!!! Great video!!! I need to revisit Berlin!!! This looks like a great cocktail!!! I've got some strawberry Campari, so I need to dilute this!! CHEERS to you and the crew!!!
Strawberry Campari is an excellent idea! Cheers Tim! Happy holidays!
Thanks! 🔥
Thank you so much, Mary! You're a Super Friend of Cocktails! 🤩
Love a Negroni, need to try this 🔥
Nice! 🔥🍸
🔥I'll have to try this soon, already making the banana nog for Christmas.
🔥 learning about how to balance hot drinks was very interesting!
Glad you enjoyed!
🔥🔥🔥
Nice fire🔥
🔥 🥃
Fire
💥🔥🔥🔥💥 The fact about warm foods make sense because think about eating cold eggs versus warm eggs. The flavor is very different.
Exactly!
🔥It is a mulled wine Negroni xD I like it :D two favorite drinks :D
🔥what a wonderful excuse to walk my favorite park and gather some conifer
Awesome! Cheers!
🔥
Where did you get that miniature microplane grater / zester? ❤🔥
I didnt know that it was season for spruce twigs now.
I usually collect them during the spring and makes a liqour with spruce twigs and wormwood.
Actually, it's not a season for it now. These will give you a more resiny flavor, and the ones during spring give you more citrusy notes.
Hi Kevin ,
I love your videos and recipes!
Would you tell me which kind of peeler do you use? Mine always peels off a lot of the white part even with light pressure.
And are you happy with the vacuum stoppers on your vermouth? If yes where did you buy them?
Thanks and merry christmas!🔥
Hi! I bought this one at a regular market. It's a well-built and super sharp, but I don't know which brand this is. Sorry. Merry Christmas!
🔥 btw, where is the fantom hand? Long time since we've seen her/it...
FIRST?!?!?!?===================>Gold plated platinum NOW!!!!!
To fast even for the fastest Phantom Hand 😄
🔥 :)❤
❤🔥
NGL, the initial concept sounded awful, but the upgrade sounds great.
bro use passive heat instead of heating it on stove.ull destroy the campari herbs
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