I’d love to see a couple interesting cocktails made from Żubrówka from Poland! It seems like most people I know just drink it straight, but I feel like it could be a wonderful cocktail ingredient.
Oh man! I'm drooling! That Greek punsch legit sounds outstanding! Love that next challenge theme. Can't wait to land on EU turf, buy some bottles and make some Slovenia inspired cocktails
My mind is blown 🤩 I have a suggestion: instead of sweet cherry, add in a preserved green walnut (Glyko Karydaki)🤓 it’ll the the whole “Greekness” of this cocktail to the whole next level✌🏻
That's a great idea Chef Rudakova! I have to find out where I can buy those until the green walnut season, when I can make my own. I hope I won't miss them 😀 Thank you!
KEVIN!!!! This might be one of my fav videos that you've made!!!! I love the concept of "different" ingredients going into a cocktail!!!! I bet the taste is wonderful!! Slovenia? That's going to be awesome!!!! CHEERS!!!
Thanks, Tim, that means a lot! It came out great and there's so many ways you can go with this punch concept. Yeah, I can't wait to see what JF comes up with! 🇸🇮😎
I’m gonna say it, you’ve been on CZcams over a year now and your already the best cocktail channel. Keep up the super awesome, unheard of drinks ! I love seeing stuff like this. Clarifying, washing, and other techniques you use are widely underrated and underused now a days. Can’t wait to see what you keep putting out!
Really blown away by the quality of these videos. I would have guessed the channel has millions of subscribers based on it. Not to mention your recipes and ingredients are always interesting. Keep up the great work, and see you at a million!
Not that you are want for innovative cocktails, but I love these challenges! Really pushes mixologists into some fun and interesting places. Looking forward to seeing how TOTR responds to yours! I love the exploration in Greece. With so many countries with rich and interesting spirits and flavors - I love to see ingredients/flavors outside the ever-present France/Italy/US/Mexico/Brasil.
I love them too. It's so exciting to see a new challenge every time. I can't wait to see what he will come up with. Slovenia is a difficult country to make a cocktail based on. Thank you!
I am SO glad you have used this wonderful drink for a cocktail. Being Greek with a recently kindled interest in mixology (starting with the basics), I have been wondering how one could substitute cognac with Metaxa (and it never occurred to me, to browse their website... let's get past the moment...). Interestingly enough, as you correctly mentioned, though not a brandy, Metaxa (be it 5, 7, 12 stars or the rarer, special editions) is listed under Cognacs/Brandys in the vast majority of menus in Greek bars and restaurants. I thoroughly enjoy drinking it and well done for another great creation. Love your channel! I happen to have a bottle here... time to get mixing, me thinks!
I am Greek and I am amazed about how much you know about our drinks and culture as well!! I've never seen a manhattan made with metaxa, but I can already taste it in my mind and I know it's great, so I'm gonna try it for sure!! ps1: you just got a subscriber ps2: a lot of bars here use the Greek Mastiha liqueur for cocktails, so I'd love to see another video of you using it
DAMN! As a greek, Metaxa was the bottle we always had around in every house almost. Probably the firs tdrink I snuck and tasted while way before the legal age limit. Amazing work
I’ve been subscribed to you for a while now, and I’d like to say I love the production value in your videos. I’m also enjoying the new studio you’ve got, y’all did a nice job with it. Love the creativity in these drinks man, keep it up!
Awesome video. Just one change i would make as a greek guy. Ouzo is considered the "greek" spirit of choice but in actuallity is more prominent on the islands where a lot of good anise species are grown. In the mainland we mostly drink tsipouro which is in reallity a grape unaged brandy from the many different grape varieties grown in different places in greece. In northern greece tsipouro with the addition of anise used to be the most popular while in crete and the south tsipouro without anise was created in most places. Nowadays there is a huge shift in the use of anise in the distillation process as it creates many health problems and masks the flavours created by good grapes and wine. I would suggest swapping out the ouzo for muscat tsipouro(grappa/without anice) and try again. I dont think you are going to miss the anise and the wanderful taste of muscat tsipouro is going to enhance the depth of the coctail. The most commonly used muscat variety for tsipouro is Alexandria muscat which produces a heavily aromatic white wine perfect for pot still single distillation. Edited for clarity but still a lot of spelling mistakes i didnt fix, excuse me for that
That's great advice or I should say twist on my recipe! Problem is that it's had to get this ingredient in Slovenia. I even had problems finding Greek wine. But I will for sure try Tsipouro next time I will visit Greece! Thank you and wish you have a great day!
I was watching this video and I kept thinking, "how interesting would it be to see Kevin try to make Cockta from scratch" and then you mention making cocktails with ingredients from Slovenia!
Awesome idea and the finished drink looks great! I’m curious: did you consider yogurt clarifying the whole cocktail including the metaxa instead (like a classic milk punch)? Thoughts on what the difference would be in final flavor and mouthfeel?
I did but I wouldn't like to "mellow" such a good, aged spirit like this with milk washing so I like this way better for spirit-forward cocktails. It would be more Punch than a Manhattan if I were washed the whole drink.
I love clarified cocktails, but I hate making them myself cause of the long process hahaha. It would be nice if someday you can make something with beetroot. Salud!
It's a process but it's worth waiting. I already did one cocktail with beetroot paint (clarified sours) and I am already thinking about the next one with this vegetable. Thanks!
As a Greek bartender I'd say respect bro... I like to serve metaxa as a Blazer it works great and has a really unique flavor .... Another cool Greek cocktail is a Greek style Gin tonic where we use Grace gin with its predominant critamon flavor and Aegean tonic... Keep up your work its great
The question is: is it really clarification? To be honest: I am pretty sure that it isn't. The yogurt is separating.... but the liquid haven't been cloudy to begin with (and also not much darker).
I've actually made a clarified milk punch with goats milk kefir. It adds a really nice subtle sourness to the cocktail. I think I have your jigger also. Is it from Bull in China Portland?
Great! I am so happy you liked it! It's not from that store. I ordered it through alixpress, but now I am switching to Lumian bar tools which I will use in the next episodes.
I have been waiting for this ❤️🇬🇷 Για αυτό αγαπάμε Κεβιν P.S. If you ever want to find good Greek tea varieties, try the Rhoeco brand. They’ve grown a lot last year and I can testify that they deliver quality 👌
Same as with milk. Since this yogurt has less whey, is a smaller effect on a taste than would be if I were using milk. And I didn't need to add extra acidity for the process to begin since the vine already has it. Thanks a lot!
Unfortunately many companies are misleading as this is neither a Greek yogurt nor a Greek style yogurt....is just yogurt, even in Greece is hard to find proper yogurt anymore. Surprised that you used Metaxa a rather underappreciated Greek spirit, on the rocks you can even enjoy it during the summer (a good combination is to drink Metaxa with black coffee not like a corretto but side by side as an after meal drink). The Greek mountain tea is a very black bitter and "harsh" tea you could have used a simple black tea. Nice video with a lot of thought and effort.
How long can I store greek punch?☺️ and is there any texture difference between milk washing and greek yougurt washing? Because i like silky texture that milk washing gives!
When you made the tea did it have those tannins that are usually in tea and red wine? Did the clarification process cut that part out? Get cocktail by the way. I didn't even know Greek spirits were actually aged.
This tea does not have many tannins but if it would, the clarification process would cut some off. Also, that is the reason I made only a punch clarification and not the whole cocktail. Some aged spirits are aged for a reason and I don't want to cut them off in a cocktail like Manhattan. Yes, they do and this one is really great! Thank you so much!
Greek Mountain tea is actually a single variety of the sideritis plant, also called ironwort and shepherd's tea. The most common "mountain tea" in Slovenia is made with blackberry leaf, blackthorn fruit, dog rose, linden flower, partridge fruit and peppermint (hope google translated all of these correctly). The one I used is from a specialty tea shop and has a tone of ingredients , including *takes a deep breath* cranberries, fennel, licorice, anise, bean peel, dog rose, peppermint, St. John's wort, blueberry leaves, yarrow, nettle, chamomile, elderberries, wild thyme, horsetail, dandelion, calendula, rosemary, and thyme. Like I said, it's a specialty place. 😃 The tea is named after a character from an old Slovenian novel, set in the mountains. Teta Pehta, or Aunt Pehta, was an evil woman from the mountains who supposedly steals children. But I digress. Use a herbal tea, preferably a mix, and it should work just fine. Thanks for the question, Pete!
Yoğurt is Turkish words. how is possible that yogurt is Greek ? Please research it there is nothing yogurt about in Greek culture. Come to Turkey I am going to show you a lot of kind of Yoğurt and different tastes
Hey now, I was careful not to stir anything up between Chileans and Peruvians when talking about Pisco, so let's not start an international conflict in the comments between the Turkish and Greeks! 😄🙈
Do you try to find cocktails that are typical for a country you’re visiting / want to visit? Give me an example!
When I was in Germany, there was a drink called, "Diesel", which consisted of Stout beer and cola. It was actually pretty good....
Albania or Turkey :)
I’d love to see a couple interesting cocktails made from Żubrówka from Poland! It seems like most people I know just drink it straight, but I feel like it could be a wonderful cocktail ingredient.
You should try some drinks with Skinos Mastiha Liqueur. Just Aegean flavors 👌🔥🔥
If you come to Peru, there is a whole plethora of local spirit that you need to try beside Pisco
Oh man! I'm drooling! That Greek punsch legit sounds outstanding! Love that next challenge theme. Can't wait to land on EU turf, buy some bottles and make some Slovenia inspired cocktails
Awesome. If you find something interesting that you might need for your cocktail, just let me know and I will send it to you 😉 I can't wait, brother!
@@KevinKos postal service challenge 🤪
@@TrufflesOnTheRocks haha true
your seven months deadline is here mate!
I still can't believe that we waited 6 hours for greek punch to clarify. True heroes. 😁 the cocktail was amazing btw. 🤤
Good things are worth the wait, right? I hope the Cocktail Time community feels the same way about our episodes dropping every 2 weeks! 🙈😅
My mind is blown 🤩 I have a suggestion: instead of sweet cherry, add in a preserved green walnut (Glyko Karydaki)🤓 it’ll the the whole “Greekness” of this cocktail to the whole next level✌🏻
That's a great idea Chef Rudakova! I have to find out where I can buy those until the green walnut season, when I can make my own. I hope I won't miss them 😀 Thank you!
KEVIN!!!! This might be one of my fav videos that you've made!!!! I love the concept of "different" ingredients going into a cocktail!!!! I bet the taste is wonderful!! Slovenia? That's going to be awesome!!!! CHEERS!!!
Thanks, Tim, that means a lot! It came out great and there's so many ways you can go with this punch concept. Yeah, I can't wait to see what JF comes up with! 🇸🇮😎
I’m gonna say it, you’ve been on CZcams over a year now and your already the best cocktail channel. Keep up the super awesome, unheard of drinks ! I love seeing stuff like this. Clarifying, washing, and other techniques you use are widely underrated and underused now a days. Can’t wait to see what you keep putting out!
Thank you so much, Zach! There's more to come, cheers!
I love seeing these challenges!! Inspires me to keep pushing myself.
DITTO!!!!!!
This whole cocktail community is a great source of inspiration and I'm glad to be a part of it!
@@KevinKos 100% agreed
Really blown away by the quality of these videos. I would have guessed the channel has millions of subscribers based on it. Not to mention your recipes and ingredients are always interesting. Keep up the great work, and see you at a million!
Thank you for your best wishes! I hope we will see you again before that too 😉 cheers!
This is brilliant, I need to make that punsch! I love the texture yogurt adds to drinks, but never thought to clarify using it. It’s genius!
The result is delicious. I hope you will try it out someday. Thank you so much!
Thanks!!
Greetings from Greece!!!
Not that you are want for innovative cocktails, but I love these challenges!
Really pushes mixologists into some fun and interesting places.
Looking forward to seeing how TOTR responds to yours!
I love the exploration in Greece. With so many countries with rich and interesting spirits and flavors - I love to see ingredients/flavors outside the ever-present France/Italy/US/Mexico/Brasil.
I love them too. It's so exciting to see a new challenge every time. I can't wait to see what he will come up with. Slovenia is a difficult country to make a cocktail based on. Thank you!
This channel and Anders Erickson was my best by far greatest discovery's recently. All your videos and tutorials are amazing. Keep up the great work.
That's so nice of you, Paul. I appreciate it a lot! I will do my best for sure. Thank you!
You turned into an alchemist trying to find the golden cocktail.
I'm amazed everytime,it's a pleasure to have someone like you to learn from.Cheers!
Thank you so much 😀 So happy to help!
For some reason I was literally thinking about Metaxa this morning, and suddenly...Metaxa video! Great timing
This is like a better version of google and amazon giving you ads based on your conversation, right? Cheers, Gregory!
I would love to see you do a european tour, a cocktail from every european country
That's a great idea! Any suggestions? Where are you from?
@@KevinKos I'm from Denmark. Then probably something with schnaps or a bitter :)
Good thing I’m in Greece to source all the materials, I’m going to make another Cocktail Time move and forage some mountain tea! Cheers for this!
Lucky you, my friend! I would be happy if you send me some photos of the drink. Looking forward to seeing your results. Cheers!
I am SO glad you have used this wonderful drink for a cocktail. Being Greek with a recently kindled interest in mixology (starting with the basics), I have been wondering how one could substitute cognac with Metaxa (and it never occurred to me, to browse their website... let's get past the moment...).
Interestingly enough, as you correctly mentioned, though not a brandy, Metaxa (be it 5, 7, 12 stars or the rarer, special editions) is listed under Cognacs/Brandys in the vast majority of menus in Greek bars and restaurants.
I thoroughly enjoy drinking it and well done for another great creation. Love your channel! I happen to have a bottle here... time to get mixing, me thinks!
Awesome! I hope you like the cocktail. Best regards to Greece!
Man, you nailed that background music.
This was an idea of Sašo, the DOP. I am glad you like it!
I am Greek and I am amazed about how much you know about our drinks and culture as well!! I've never seen a manhattan made with metaxa, but I can already taste it in my mind and I know it's great, so I'm gonna try it for sure!!
ps1: you just got a subscriber
ps2: a lot of bars here use the Greek Mastiha liqueur for cocktails, so I'd love to see another video of you using it
So happy to hear that! I love Greek cuisine! I haven't tried Mastiha yet since I can't get it where I live.
DAMN! As a greek, Metaxa was the bottle we always had around in every house almost. Probably the firs tdrink I snuck and tasted while way before the legal age limit. Amazing work
Thank you! My First introduction with Metaxa was 10y ago when I was on vacation in Zakynthos =D
I’ve been subscribed to you for a while now, and I’d like to say I love the production value in your videos. I’m also enjoying the new studio you’ve got, y’all did a nice job with it. Love the creativity in these drinks man, keep it up!
Thanks a lot! So nice to have such a great audience that appreciates our work. We will do our best to keep it coming. Cheers!
I've been thinking of clarifying with yogurt - thanks for the inspiration!
Awesome! Glad it was helpful!
Well done Kevin! Hopefully we’ll be seeing an in person collab once Truffles moves to Europe.
That would be fun! Thank you, Vino!
Thanks for show us your great experience 👍💪
With pleasure!
I have 4 bottles of Greek 5 stars left over. I can't thank you enough for this.
So nice! Let me know how you like it! Cheers!
Great challenge!
Thanks, Trev!
Awesome video. Just one change i would make as a greek guy. Ouzo is considered the "greek" spirit of choice but in actuallity is more prominent on the islands where a lot of good anise species are grown. In the mainland we mostly drink tsipouro which is in reallity a grape unaged brandy from the many different grape varieties grown in different places in greece. In northern greece tsipouro with the addition of anise used to be the most popular while in crete and the south tsipouro without anise was created in most places. Nowadays there is a huge shift in the use of anise in the distillation process as it creates many health problems and masks the flavours created by good grapes and wine.
I would suggest swapping out the ouzo for muscat tsipouro(grappa/without anice) and try again. I dont think you are going to miss the anise and the wanderful taste of muscat tsipouro is going to enhance the depth of the coctail. The most commonly used muscat variety for tsipouro is Alexandria muscat which produces a heavily aromatic white wine perfect for pot still single distillation.
Edited for clarity but still a lot of spelling mistakes i didnt fix, excuse me for that
That's great advice or I should say twist on my recipe! Problem is that it's had to get this ingredient in Slovenia. I even had problems finding Greek wine. But I will for sure try Tsipouro next time I will visit Greece! Thank you and wish you have a great day!
I was watching this video and I kept thinking, "how interesting would it be to see Kevin try to make Cockta from scratch" and then you mention making cocktails with ingredients from Slovenia!
Great idea! Cockta s something I can try to make from scratch indeed! Thank you!
Excellent work. Might pair well with a galaktobouriko or perhaps a kataifi dessert 🤔
Great video. Can I ask how much yogurt you deiced to use and base on what ratio?
I added 20% of yogurt to total amount of punch. It's a ratio I often use in my milk punches and it worked great with yogurt too. Thanks!
@@KevinKos thanks for the reply. Very helpful
Awesome idea and the finished drink looks great!
I’m curious: did you consider yogurt clarifying the whole cocktail including the metaxa instead (like a classic milk punch)? Thoughts on what the difference would be in final flavor and mouthfeel?
I did but I wouldn't like to "mellow" such a good, aged spirit like this with milk washing so I like this way better for spirit-forward cocktails. It would be more Punch than a Manhattan if I were washed the whole drink.
Well well well my fellow Greeks. Let’s try this 😎
🤞 that you will like it 😄
Smooth Twist! Jámas!
Thanks, Peter! Jámas!
This makes me so thirsty! Good video as always !
Time to make a cocktail then, right? Cheers, Thom!
I love clarified cocktails, but I hate making them myself cause of the long process hahaha.
It would be nice if someday you can make something with beetroot.
Salud!
It's a process but it's worth waiting. I already did one cocktail with beetroot paint (clarified sours) and I am already thinking about the next one with this vegetable. Thanks!
As a Greek bartender I'd say respect bro... I like to serve metaxa as a Blazer it works great and has a really unique flavor .... Another cool Greek cocktail is a Greek style Gin tonic where we use Grace gin with its predominant critamon flavor and Aegean tonic... Keep up your work its great
I haven't tried Grace gin yet. Maybe I will keep it like this until my next trip to Greece 😎 . Thank you so much!
The question is: is it really clarification? To be honest: I am pretty sure that it isn't. The yogurt is separating.... but the liquid haven't been cloudy to begin with (and also not much darker).
Love it!! 🖤
Thank you! I wish you have a safe trip to Europe!
@@KevinKos Thank you so much!! 🖤
I am wondering how this clarification process work. What does the yogurt proteins add to? The wine tannins?
I've actually made a clarified milk punch with goats milk kefir. It adds a really nice subtle sourness to the cocktail. I think I have your jigger also. Is it from Bull in China Portland?
Great! I am so happy you liked it! It's not from that store. I ordered it through alixpress, but now I am switching to Lumian bar tools which I will use in the next episodes.
I have been waiting for this ❤️🇬🇷 Για αυτό αγαπάμε Κεβιν
P.S. If you ever want to find good Greek tea varieties, try the Rhoeco brand. They’ve grown a lot last year and I can testify that they deliver quality 👌
Thanks for the tips! I am glad that you like the episode. Cheers!
After watching this I’m so ready to go to Greece! 🇬🇷
Hi Kevin! Can we use the leftover yogurt after clarification process? for example to make a garnish that is edible like a yogurt bark?
Good question. For sure, there is some use in the leftover yogurt. Maybe some ice cream.
Always, top-notch content Kevin!!! How does the process of clarification occur here?
Same as with milk. Since this yogurt has less whey, is a smaller effect on a taste than would be if I were using milk. And I didn't need to add extra acidity for the process to begin since the vine already has it. Thanks a lot!
@@KevinKos Thank you!!!
Unfortunately many companies are misleading as this is neither a Greek yogurt nor a Greek style yogurt....is just yogurt, even in Greece is hard to find proper yogurt anymore. Surprised that you used Metaxa a rather underappreciated Greek spirit, on the rocks you can even enjoy it during the summer (a good combination is to drink Metaxa with black coffee not like a corretto but side by side as an after meal drink). The Greek mountain tea is a very black bitter and "harsh" tea you could have used a simple black tea. Nice video with a lot of thought and effort.
That's really interesting, thank you. Always great to hear first hand experience. Cheers.
Greetings from Greece 🥸🥸🥸
Cheers, my Greek friend, from Slovenia! 🇬🇷🇸🇮😎
I miss the phantom hand already
Me too! You might catch a glimpse of her soon though, stay tuned! 😉
How long can I store greek punch?☺️ and is there any texture difference between milk washing and greek yougurt washing? Because i like silky texture that milk washing gives!
When you made the tea did it have those tannins that are usually in tea and red wine? Did the clarification process cut that part out? Get cocktail by the way. I didn't even know Greek spirits were actually aged.
This tea does not have many tannins but if it would, the clarification process would cut some off. Also, that is the reason I made only a punch clarification and not the whole cocktail. Some aged spirits are aged for a reason and I don't want to cut them off in a cocktail like Manhattan. Yes, they do and this one is really great! Thank you so much!
very interesting question.
Hi and happy Easter from greece i would like to ask you how you made the clarification without you put something acidic like lime juice to curdle
It's because of the wine. Wine has acidity.
YESSSSSSSSSSSSSSSSSSSSSSS! I'm number 1!!!!
Haha great job, Tim! You even beat my first comment! 😅
You didn't wear the apron on time. Could you please remake this video.
Anyone who isn’t that much into cocktails, won’t have a clue what this video is about from the title 😅
Haha good point! Hopefully the thumbnail helps a bit! What would you title this video? 😉
L e g e n d
Thank you!
What is Mountain tea?
Greek Mountain tea is actually a single variety of the sideritis plant, also called ironwort and shepherd's tea. The most common "mountain tea" in Slovenia is made with blackberry leaf, blackthorn fruit, dog rose, linden flower, partridge fruit and peppermint (hope google translated all of these correctly). The one I used is from a specialty tea shop and has a tone of ingredients , including *takes a deep breath* cranberries, fennel, licorice, anise, bean peel, dog rose, peppermint, St. John's wort, blueberry leaves, yarrow, nettle, chamomile, elderberries, wild thyme, horsetail, dandelion, calendula, rosemary, and thyme. Like I said, it's a specialty place. 😃 The tea is named after a character from an old Slovenian novel, set in the mountains. Teta Pehta, or Aunt Pehta, was an evil woman from the mountains who supposedly steals children. But I digress. Use a herbal tea, preferably a mix, and it should work just fine. Thanks for the question, Pete!
@@KevinKos Wow! I learned a new thing! Thanks!
greetings from greece!! check our new opurist tsipouro which is been made for mixology
That's a great looking bottle. I would love to try it out. Best regards from Slovenia!
Greek yogurt??????
Yoğurt is Turkish words. how is possible that yogurt is Greek ? Please research it there is nothing yogurt about in Greek culture. Come to Turkey I am going to show you a lot of kind of Yoğurt and different tastes
Yogurt is Turkish!! Also it's name is Turkish!! It is real name is "yoğurt" !! We are bored of the greece lies :)))
Hey now, I was careful not to stir anything up between Chileans and Peruvians when talking about Pisco, so let's not start an international conflict in the comments between the Turkish and Greeks! 😄🙈