What was your favorite part of the elevated Caipirinha? Check us out on TikTok: www.tiktok.com/@cocktailtime_w_kevin_kos Get some Pectinex for your Justino: geni.us/LeuIeX5 Get some Calcium Lactate & Sodium Alginate:geni.us/RuuxJ Improve your cocktail making with a precision scale: geni.us/cWyu Check out our CURIADA collection of bottles: bit.ly/stockyourhomebarforcocktails If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
I cannot believe narcissistic animals such as VladSlick Bartender have way more subscribers than you, this was the most interesting bartending video I ever saw, kudos to you Sir
Aside from the quick lesson on molecular gastronomy, we would have to go with how the red cabbage justine serves as great presentation as well as fits perfectly with the other taste notes. We're definitely trying this one if we manage to convince our barman to do all the prep work!
Kev, if you're after the color of the red cabbage, you should try with purple Iris flowers (Iris Germanica), they don't have the disadvantages of cabbage and carry exactly the same anthocyanins, plus the delicious aroma of the Iris flower itself. Super easy to dehydrate too. You can vary the color with lemon juice, which will turn it red, or with a pinch of ammonium acetate (check the pH though to remain in a safe, harmless range) you'll make it blue.
That's why I love this community! Thank you for this tip. Red cabbage goes well with cachaca in this case but I will order Iris Germanica to try something with it in the future. Thank you again!
Great content! As a Brazilian I tend to be conservative about caipirinha making, but you showed the due respect by teaching and making the traditional recipe first and then presenting your version in the end. Great content, I bet both versions were spectacular! Cheers
Igual comentei em outro lugar, ele só foi infeliz em falar "elevated" devia chamar de releitura. Não tem k que ser elevado. É um clássico, clássicos não são elevados.
This is the most stunning drink presentation I have ever seen! People tend to think brazilians are conservative towards our caipirinhas (which is true to some extent) but you’ll find most bars in Brazil serve Sake versions of the drink due to its sweeter and smoother taste. I love the idea to pair them both into one drink. Cheers from Brazil! Great video as always.
Yes, you are right! At first, as the most brazilians would do, i looked at it with some reserve. When i saw the Sake entering the drink, I even thought it shouldnt be there. But, as we brazilians do, almost every mix of cultures, blends and flavors are welcome and we make it work together.
Since Super Juice video I follow your channel and I'm feel so happy to see our national cocktail in this channel. Thank you for your version and all respect showing our flag and trying some words in Portuguese, including remembering our large Japanese community.
Jo Kevin, keep the shorts coming! I like your overall format and the style and flare you have to transfer these elevated craft cocktails. It is nice every here and there to check on certain methods via a short!
This cocktail could cost at least $300 based on the process and man power to make it. I wonder what else Kevin is/was this creative with outside of UA-cam
Another amazing video! I enjoy how you always push the boundaries of creativity with your cocktails! Also, fantastic production quality always set this channel apart!
Don't be bothered with all the comments jugding your elevated Caipirinha. It was amazing! I would do my own if I had the patience for that :). But some brazilians looks just like an Italian, that gets really mad when someone puts garlic on a carbonara. It's not about being tradicional, it's about how it taste and test something new, having fun with that. You also did the traditional version first in a perfect way! Parabéns amigo
This was the most special, modern cocktail I ever seen, I'm also a bartender in Taiwan, your cocktails inspire me a lot! Hoping one day I can drink your cocktails !
KEVIN!!! Awesome video!!! I LOVE a Caipirinha so this is perfect!!! Your version looks so interesting and tasty!!! I like what you did to this classic!!! CHEERS to you!!!
I usually don't try to comment first but given this is one of my favorite drinks and you are bringing your take on it. I had to like this video before even watching it! Cheers :)
Wow, you've out done it. Nice. I used to play with essential oils that I make my own in cocktails too, but I am almost always left with orange hydrosols that I mix with maraschino syrup and passion fruit apple cider. Love to see more videos with essential oils and hydrosols too. Great video.
Using red cabbage is the complex way of achieving the color and the color changing phenomenon. What i recommend is using dried butterfly pea blossoms which have the exact same effect because of the same pigment but are tasteless without a complex process. If you let them soak in cachaça for 5 - 10 minutes, it is immensely colored already. I use it in several Gin recipes, because there are some companies selling gin infused with the blossoms for way to much money, advertising it with the exact color changing effect, and I wanted to find a cheaper method to achieve that. Long story short: replace cabbage and work with butterfly pea blossoms.
this is brilliant! also the addition of Sake with the fitting theme of our large japanese community was incredibly smart! I follow a lot of cocktail channels but this one right here is my favorite, cheers and keep up the amazing work!
Olá Kevin ! I'm a Brazilian fan, and I have to tell you: this version looks amazing! Here in Brazil, in addition to caipirinha, caipiroskas (a version with vodka) and with all kinds of fruit are very common, the main kiwi, strawberry and pineapple. Sometimes one fruit in each, sometimes more than one. I would like to see other versions with other flavors! Cheerrsss
Eu acho bizarro quando falam "elevated", eles deveriam chamar de releitura. Não se eleva clássicos, eles não são clássicos atoa Kkkkkkkk na cozinha quando fazemos um prato clássico, de uma forma mais refinada ou revisada, é uma releitura. Não tem o que elevar na caipirinha... (Sim sou muito chato pq vejo muito norte americano e europeu pegando receita nossa e fazendo "versões melhoradas" e isso é meio q falando que nossa comida não é boa.o suficiente)
I make mine with a whole lime , removed the pith in the centre as you do and I also remove 1/4 of the lemon peel, then 2 bar spoons of cane sugar, muddle, add 60ml of cachaca, ice and stir.
Amazing presentation. You should try use Clitorea Ternatea (or Butterfly Pea Flower) instead off red cabagge. It would keep a blue color to the infusion and turn purple during the mix with the cordial. It could be another way to present the same idea.
This channel does a fantastic job of entertaining both my nerdy side and my bartender side. I was wondering if you'd be able to point me in the direction of some resources to learn more about the chemistry involved in some of the things I've seen you do--it's fascinating, but I have no idea where to even begin.
Incrível! Me from a family that’s produces cachaça, I’m very happy to see this content on your channel. If you have the opportunity I highly recommend you to try Cachaça de Jambu, which is a cachaça made with a flower from amazon forest that makes your mouth numb I also recommend you to check it out some portuguese spirits like Licor Beirao, Ginjinha etc…
Oh, I've searched and I didn't know that flower is from brasil! That's cool, I haven't tried it yet, but as I love sichuan pepper I'm very curious and it's been on the list since months
@@made4sinner nunca experimentei também o jambu na caipirinha, sinceramente não sei se encaixa muito bem, mas tenho vontade de experimentar algum cocktail com o jambu…
The weird thing is that the first time I made caipirinhas, I LOVED them. For whatever reason though, when I made them years later, I couldn't stand them, even though I used the same cachaca. I might have to try and find the cachaca you used.
Super excited when I saw you were making this. My best friend is from Brazil, and i visited him a few times and he introduced me to caiparinhas. Since i have picked up making craft cocktails, i actually have a strong preference on how these are made, and while not traditional, i think it makes a much better drink. Cut a small wedge out of a lime and set aside. Cut the rest into eighths, and put into a shake Add .5 oz of semi rich simple (or demorara) syrup and muddle Add 2 oz of cachaca and Add cracked ice and shake Open pour into a rocks glass Garnished with the reserved lime wedge Doing it the traditional way doesn't solve the sugar all the way, and leaves the end of the drink tasting disgusting. Shaking adds the needed aeration for the lime. My Brazilian friends said this is a much better drink, as hard as it was for them to admit it.
As a brazillian I don't agree that it makes it better, but different, if you stir correctly you solve the sugar problem, some of it won't go away at first but at the end of the drink it will be really sweet and you'll want another one (similar to a tradicional OF). When you shake with the lime wedges you damage the skin and make it a little bit more bitter.
@@PedroOrdep-kv5vw i should have prefaced this by saying this is entirely my opinion. I personally don't enjoy undissolved sugar in my cocktails, so my version is much preferred. I found that a light muddle of the lime does not add any bitterness to the drink. To my shock, my Brazilian friends preferred my method as well. We tried both side by side, and they said my version was the clear winner, but of course, people are welcome to their own opinions. I suggest you try it out, and let me know which one you like better :)
@@blakerobinson4198 I'm not even critizing tbh, I enjoy the tradicional way because it's easy and won't make that much of a mess. But in Brazil everyone has it's own recipe, even blended versions are common. As I said it is not better, just different, your version is delicious to drink at the beach, that how they make in Copacabana (Rio de Janeiro's beach). That's the beauty of the caipirinha, there isn't a right way to do one, it's only wrong to not drink a caipirinha 😂
A while back I tried making a Spanish Flu Caipirinha. Same built in the glass drink, but used a honey fermented garlic as a the sweetener. It came out surprisingly good.
@@KevinKos Yeah garlic, honey, lime, and cachaça. I haven't been able to find any sources that say the drink ever used a honey fermented garlic specifically, but it was the only I could think to make the garlic palatable. Plus with honey fermented garlic already being its own folk remedy it made sense that someone would have just start there as their "medicine", and throw some lime and booze on top of it help it go down easier.
wow that is some impresive condensation of techique, Dave Arnold, is problably about to work on another book after that. I did spend quit some time messing with the liquid inteligence dead rabbit or smuggler cove. this is definitly something else. I'll give this cocktails a go. There is exploration to be make blue pea might be an option.
Thanks, Jean-Francois, glad you enjoyed it! All 3 books are great, but if you're into exploring new things and techniques in the cocktail world, Liquid Intelligence is the way to go. And let me know how your explorations turn out, cheers!
I had a beetroot martini years ago and it still looms large in my memory: vegetal, fresh, bracing, deeply earthy, very delicately sweet. I wonder how a beet-infused cachaca would behave in this preparation? Great content, thanks!
That sounds wonderful! And it pairs superbly with cachaça, I didn't use it just for the color. If you try it any way let me know how you like it. Cheers, Joseph!
I remember the first time I had a caipirinha. It was during the 2006 World Cup, and a friend I stumbled upon a Brazilian watch party when they were playing Australia. I don’t speak Portuguese, they didn’t speak English, but my multi-lingual friend convinced the crowd that I was Australian, putting me in friendly “hostile” territory. After the caipirinhas started flowing, however, my Canadian-ness came out 😊 for the rest of the week, I’d run into the Brazilian partygoers, they’d yell “CANADAAAA!” and invite me for more caipirinhas.
Who doesn't love a cocktail that takes two days to make and adds enough extra ingredients to not really be recognizable as its original base anymore 🤷🏻♂️ but kudos for the creativity
Hey there. Greetings from Brazil. We dont have Pectinex available here for purchase. Do you know of any alternative? Also, to your brazilian viewers: Pessoal, vcs já tentaram fazer essa receita? O que vcs usaram como alternativa ao Pectinex?
How long in advance can you prepare the spheres? I would love to use something with this concept in my bar menu, but I wonder if it slows down the service? Great video btw!
Stunning and remarkable! Is there a lot of trial and error when you create these cocktails? How do you figure out the measurements? Do you have a chemistry degree? Lol, I’m just so blown away!
Hi! Thank you! Of course, there are trials and errors. I learn the most from them to be honest. When I started working on this drink it looks way different but it evolves from there. Rarely do I hit the spot on the first try. Although I am a civil engineer so the precision might come from there. Cheers!
Questions are popping up in my mind as I'm watching the video. How do you preserve the spheres? Which container is the best to hold them? Shelf life? Can I do it with different types of liquid inside the sphere, like cream, milk, etc.?
Hi, congratulations for this amazing video! I whould like tou ask you why in 4:29 you say that higher temperature will help the clarification? This happens only with pectinex or it happens with the wilkwash ass well??
Bella giornata.. 🌹 Candidly, I'd treasure to suggest trying ginger, caramel, and cotton candy in a drink you're developing because I trust you're extremely proper at it ✨
It would be nice if you can try to make some Cocktails with another famous brazillian fruit called "Guaraná" (it's the same spirit for the famous soda "Guarana Antártica"). Bet you'll really enjoy it!
Its a myth of the bitter white middle, you can use simple syrup for a cocktail bar, but sugar refined work as well too. Dont muddle de peel that's is the area who bring bitter flavor
Hey Kevin, I started making Super Juice recently. I've always been a big fan of never wasting the peel on citrus fruits and this maybe the best way to do that. On a few occasions I ran into the problem that I did not having enough volume of Citric Acid to cover the lemon peels and therefore not extracting as much of the oils as possible. Perhaps this is because for the citric acid I have the crystal are quite large. But for one batch I was already planning on making a syrup out of it so I topped of the peels with sugar. And I like it a lot. Letting you make a syrup out but it not needing to be as sweet as if you only used sugar for the extraction. Thoughts on a 50/50 split of citric acid and sugar?
Great thinking! If you want to be closer to real lemon there could be some sugar added to the juice so I like your idea. I like mine SJ sugar-free because I can balance the cocktail with sugar syrup but the idea is on point!
What was your favorite part of the elevated Caipirinha?
Check us out on TikTok: www.tiktok.com/@cocktailtime_w_kevin_kos
Get some Pectinex for your Justino: geni.us/LeuIeX5
Get some Calcium Lactate & Sodium Alginate:geni.us/RuuxJ
Improve your cocktail making with a precision scale: geni.us/cWyu
Check out our CURIADA collection of bottles: bit.ly/stockyourhomebarforcocktails
If you like what we do, you can also support the channel here:
👕 Merch: my-store-11171765.creator-spring.com
🎩 Patreon: www.patreon.com/cocktailtime
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
"Saúde, friends of cocktails" with the Brazilian accent. :D
I cannot believe narcissistic animals such as VladSlick Bartender have way more subscribers than you, this was the most interesting bartending video I ever saw, kudos to you Sir
Aside from the quick lesson on molecular gastronomy, we would have to go with how the red cabbage justine serves as great presentation as well as fits perfectly with the other taste notes. We're definitely trying this one if we manage to convince our barman to do all the prep work!
Kev, if you're after the color of the red cabbage, you should try with purple Iris flowers (Iris Germanica), they don't have the disadvantages of cabbage and carry exactly the same anthocyanins, plus the delicious aroma of the Iris flower itself. Super easy to dehydrate too. You can vary the color with lemon juice, which will turn it red, or with a pinch of ammonium acetate (check the pH though to remain in a safe, harmless range) you'll make it blue.
That's why I love this community! Thank you for this tip. Red cabbage goes well with cachaca in this case but I will order Iris Germanica to try something with it in the future. Thank you again!
Most welcome, thanks for the videos and recipes!
Wouldn't ammonium bicarbonate be easier to find for most people, as it's often used in baking, and have a slightly more neutral taste too?
@@mattia_carciola or just use a few drops of saline.
@@Ghorda9 how should it change the pH?
Great content! As a Brazilian I tend to be conservative about caipirinha making, but you showed the due respect by teaching and making the traditional recipe first and then presenting your version in the end. Great content, I bet both versions were spectacular! Cheers
Igual comentei em outro lugar, ele só foi infeliz em falar "elevated" devia chamar de releitura. Não tem k que ser elevado. É um clássico, clássicos não são elevados.
Brasilians unite!!! We have been summoned!!!
😆 I hope you like it 😉
This is the most stunning drink presentation I have ever seen! People tend to think brazilians are conservative towards our caipirinhas (which is true to some extent) but you’ll find most bars in Brazil serve Sake versions of the drink due to its sweeter and smoother taste. I love the idea to pair them both into one drink.
Cheers from Brazil! Great video as always.
Thank you Paulo, glad you liked the drink and the episode! It really makes for a nice pairing! Cheers!
Yes, you are right! At first, as the most brazilians would do, i looked at it with some reserve. When i saw the Sake entering the drink, I even thought it shouldnt be there. But, as we brazilians do, almost every mix of cultures, blends and flavors are welcome and we make it work together.
I’m brazilian and this elevated Caipirinha is just outstanding! Great take on our flag’s motto
Thank you!
Since Super Juice video I follow your channel and I'm feel so happy to see our national cocktail in this channel. Thank you for your version and all respect showing our flag and trying some words in Portuguese, including remembering our large Japanese community.
Thank you for this nice comment! I am glad you like it! Cheers!
Masterpiece, this cocktail must cost 100dollars for all the passion and skills inside of it, you are my ispiration. Cheers Kevin 🍸
You are too kind! I'm happy to share my passion with Friends of Cocktails. Cheers, my friend!
Jesus, Kevin. Best cocktail channel on UA-cam. Hands down!
Thank you!
Truly inspiring, another incredible take on a classic. Cheers Kevin and crew!
Merci d'offrir ta recette et tes techniques de préparation. Un vrai bonheur ! Thank you Sir 🙏
Jo Kevin, keep the shorts coming! I like your overall format and the style and flare you have to transfer these elevated craft cocktails. It is nice every here and there to check on certain methods via a short!
Thanks, that's exactly what we're trying to capture with the shorts, so glad you like it. Cheers!
What an amazing day it was shooting this episode! Eating cordial bombs, choking and laughing. Superb cocktail!
Hahaha, it was fun indeed! Thank you!
You did it again. Another incredible cocktail. Salud!🥂
Ahh, anthocyanins are so much fun to play with! The color that comes out of this is really bright and eye catching!
Very interesting take on such a clean and simple drink. Cheers from Brazil, keep up the good work bro
This cocktail could cost at least $300 based on the process and man power to make it. I wonder what else Kevin is/was this creative with outside of UA-cam
Another amazing video! I enjoy how you always push the boundaries of creativity with your cocktails! Also, fantastic production quality always set this channel apart!
Thank you so much! Your words mean a ton to the whole Cocktail Time team! Cheers!
Don't be bothered with all the comments jugding your elevated Caipirinha. It was amazing! I would do my own if I had the patience for that :). But some brazilians looks just like an Italian, that gets really mad when someone puts garlic on a carbonara. It's not about being tradicional, it's about how it taste and test something new, having fun with that. You also did the traditional version first in a perfect way! Parabéns amigo
Thank you so much for your support!
What a fun drink👍
finally, my favourite!
awesome drink concept once again Kevin. I love your content
Thank you!
Keep up the great videos!!
Kev, you’re a mad scientist mate. Great vid.
Absolutely crazy 🤩
Super creative as always, Kevin! Those lime cordial sphere are absolutely awesome. Cheers!
Thank you! Cheers!
Mind blown!
Incredible!
Im from Indonesia, i like, nice making drink Kevin kos 😊
AMAZING!!
This was the most special, modern cocktail I ever seen, I'm also a bartender in Taiwan, your cocktails inspire me a lot! Hoping one day I can drink your cocktails !
Thank you!
KEVIN!!! Awesome video!!! I LOVE a Caipirinha so this is perfect!!! Your version looks so interesting and tasty!!! I like what you did to this classic!!! CHEERS to you!!!
Thank you so much, Tim!
That "elevated" version was seriously next level
Thanks!
greetings from Brasil! As a brazilian bartender it's delightfull to feel represented. :) Incredible recipee
Cheers, Pedro, really glad you liked it!
I usually don't try to comment first but given this is one of my favorite drinks and you are bringing your take on it. I had to like this video before even watching it! Cheers :)
Thank you! Cheers!
The colors on the elevated Caipirinha are unreal! Saúde!
I am glad you like it! 😉
Hellow Kevin , I’m from Brazil, I love you videos and amazing your creative progress of make cocktails.
Congratulations Brother.. I love your channel.
Thank you so much! Cheers to Brazil!
What an Amazing color Kevin it looks delicous🤤
Cheers, Liz! Glad you like it!
BRAVO !!!!!!👏👏👏👏👏
I am definitely gonna do this at my next cocktail party
오!!! 미쳤다....
oh That's dope and awesome Thank you kevin Let's learn a lot this time, too
Wow, you've out done it. Nice. I used to play with essential oils that I make my own in cocktails too, but I am almost always left with orange hydrosols that I mix with maraschino syrup and passion fruit apple cider. Love to see more videos with essential oils and hydrosols too. Great video.
Noted. Thank you!
Heckin amazing and stunning
Thank you very much!
Using red cabbage is the complex way of achieving the color and the color changing phenomenon.
What i recommend is using dried butterfly pea blossoms which have the exact same effect because of the same pigment but are tasteless without a complex process. If you let them soak in cachaça for 5 - 10 minutes, it is immensely colored already.
I use it in several Gin recipes, because there are some companies selling gin infused with the blossoms for way to much money, advertising it with the exact color changing effect, and I wanted to find a cheaper method to achieve that.
Long story short: replace cabbage and work with butterfly pea blossoms.
shit man this is some primo information here
Red cabbage goes well in this drink but the idea of a Butterfly Pea Tea is great! I will use it in future episodes for sure! Thank you!
Great sir❤
Incredible as always ❤
Thanks a lot!
Incredible is the only word!
Mate you are good!
this is brilliant! also the addition of Sake with the fitting theme of our large japanese community was incredibly smart! I follow a lot of cocktail channels but this one right here is my favorite, cheers and keep up the amazing work!
So happy to hear that! Thank you! Cheers!
Olá Kevin ! I'm a Brazilian fan, and I have to tell you: this version looks amazing! Here in Brazil, in addition to caipirinha, caipiroskas (a version with vodka) and with all kinds of fruit are very common, the main kiwi, strawberry and pineapple. Sometimes one fruit in each, sometimes more than one. I would like to see other versions with other flavors! Cheerrsss
Eu acho bizarro quando falam "elevated", eles deveriam chamar de releitura. Não se eleva clássicos, eles não são clássicos atoa Kkkkkkkk na cozinha quando fazemos um prato clássico, de uma forma mais refinada ou revisada, é uma releitura. Não tem o que elevar na caipirinha... (Sim sou muito chato pq vejo muito norte americano e europeu pegando receita nossa e fazendo "versões melhoradas" e isso é meio q falando que nossa comida não é boa.o suficiente)
O trabalho absurdo de fazer o drink, mas super concordo é uma releitura!!!
mas a galera do Molecular tem essa mania de grandeza mermo né
Good thing these are ingredients everybody has on hand.
Right? 😉 Cheers!
You’re a lengend kev!
Thanks! Cheers!
I make mine with a whole lime , removed the pith in the centre as you do and I also remove 1/4 of the lemon peel, then 2 bar spoons of cane sugar, muddle, add 60ml of cachaca, ice and stir.
Cheers!
this is sublime!
Amazing presentation. You should try use Clitorea Ternatea (or Butterfly Pea Flower) instead off red cabagge. It would keep a blue color to the infusion and turn purple during the mix with the cordial. It could be another way to present the same idea.
Out doing your self with this one!
Thank you, Chris!
This channel does a fantastic job of entertaining both my nerdy side and my bartender side. I was wondering if you'd be able to point me in the direction of some resources to learn more about the chemistry involved in some of the things I've seen you do--it's fascinating, but I have no idea where to even begin.
Incrível! Me from a family that’s produces cachaça, I’m very happy to see this content on your channel.
If you have the opportunity I highly recommend you to try Cachaça de Jambu, which is a cachaça made with a flower from amazon forest that makes your mouth numb
I also recommend you to check it out some portuguese spirits like Licor Beirao, Ginjinha etc…
Oh, I've searched and I didn't know that flower is from brasil! That's cool, I haven't tried it yet, but as I love sichuan pepper I'm very curious and it's been on the list since months
Caipirinha com cachaça de Jambu eu nunca experimentei... fica bom mesmo na receita clássica? Ou talvez combine de alguma outra forma?
@@made4sinner nunca experimentei também o jambu na caipirinha, sinceramente não sei se encaixa muito bem, mas tenho vontade de experimentar algum cocktail com o jambu…
Thank you so much! I hope I will have a chance to try it out sometime. Cheers!
The weird thing is that the first time I made caipirinhas, I LOVED them. For whatever reason though, when I made them years later, I couldn't stand them, even though I used the same cachaca. I might have to try and find the cachaca you used.
Super excited when I saw you were making this. My best friend is from Brazil, and i visited him a few times and he introduced me to caiparinhas. Since i have picked up making craft cocktails, i actually have a strong preference on how these are made, and while not traditional, i think it makes a much better drink.
Cut a small wedge out of a lime and set aside.
Cut the rest into eighths, and put into a shake
Add .5 oz of semi rich simple (or demorara) syrup and muddle
Add 2 oz of cachaca and
Add cracked ice and shake
Open pour into a rocks glass
Garnished with the reserved lime wedge
Doing it the traditional way doesn't solve the sugar all the way, and leaves the end of the drink tasting disgusting. Shaking adds the needed aeration for the lime. My Brazilian friends said this is a much better drink, as hard as it was for them to admit it.
As a brazillian I don't agree that it makes it better, but different, if you stir correctly you solve the sugar problem, some of it won't go away at first but at the end of the drink it will be really sweet and you'll want another one (similar to a tradicional OF). When you shake with the lime wedges you damage the skin and make it a little bit more bitter.
@@PedroOrdep-kv5vw i should have prefaced this by saying this is entirely my opinion. I personally don't enjoy undissolved sugar in my cocktails, so my version is much preferred. I found that a light muddle of the lime does not add any bitterness to the drink. To my shock, my Brazilian friends preferred my method as well. We tried both side by side, and they said my version was the clear winner, but of course, people are welcome to their own opinions. I suggest you try it out, and let me know which one you like better :)
Love everything about this - your recipe, the explanation behind it and the pleasant exchange of opinions that followed. Cheers to you both!
@@blakerobinson4198 I'm not even critizing tbh, I enjoy the tradicional way because it's easy and won't make that much of a mess. But in Brazil everyone has it's own recipe, even blended versions are common. As I said it is not better, just different, your version is delicious to drink at the beach, that how they make in Copacabana (Rio de Janeiro's beach). That's the beauty of the caipirinha, there isn't a right way to do one, it's only wrong to not drink a caipirinha 😂
Old-fashioned - so subscribed 🍸
Awesome! 🥂
A while back I tried making a Spanish Flu Caipirinha. Same built in the glass drink, but used a honey fermented garlic as a the sweetener. It came out surprisingly good.
This sounds interesting! I would love to try it!
@@KevinKos Yeah garlic, honey, lime, and cachaça. I haven't been able to find any sources that say the drink ever used a honey fermented garlic specifically, but it was the only I could think to make the garlic palatable.
Plus with honey fermented garlic already being its own folk remedy it made sense that someone would have just start there as their "medicine", and throw some lime and booze on top of it help it go down easier.
Wow…just wow…
Thank you!
Your pronunciation of all the Portuguese words is on point!
😊🥂
Rube Goldberg would be proud of this.
Couldn't sub quick enough. I'm a "craft" bartender I suppose and cannot say enough about how elevated these concepts are!
Thank you so much! Welcome aboard!
Come to Brazil
Brazilian inspector of gringos making caipirinha approved this video.
Thanks! You have a lot of inspectors for a caipirinha and some of them don't approve of my elevated version. I am glad you do! 😁🥂
This was one of the most amazing drinks I've ever seen! How long will the cordial spheres keep in the fridge?
Thanks! If you keep it in the cordial it should be good for a couple of days.
haha this guy is more than a wizard
I love how he explains like somebody is gonna go ahead and try to make it themselves
Yeah? They will?
@@ApostleOfCats I dare you try it😂
It's like a mad science project, but I know one of these days I will. lol
wow that is some impresive condensation of techique, Dave Arnold, is problably about to work on another book after that. I did spend quit some time messing with the liquid inteligence dead rabbit or smuggler cove. this is definitly something else. I'll give this cocktails a go. There is exploration to be make blue pea might be an option.
Thanks, Jean-Francois, glad you enjoyed it! All 3 books are great, but if you're into exploring new things and techniques in the cocktail world, Liquid Intelligence is the way to go. And let me know how your explorations turn out, cheers!
I had a beetroot martini years ago and it still looms large in my memory: vegetal, fresh, bracing, deeply earthy, very delicately sweet. I wonder how a beet-infused cachaca would behave in this preparation? Great content, thanks!
That sounds wonderful! And it pairs superbly with cachaça, I didn't use it just for the color. If you try it any way let me know how you like it. Cheers, Joseph!
Yes, I am old fashioned 😁
good
Alguém sabe onde comprar o Pectinex aqui no Br? Não acho em lugar algum..
I remember the first time I had a caipirinha. It was during the 2006 World Cup, and a friend I stumbled upon a Brazilian watch party when they were playing Australia. I don’t speak Portuguese, they didn’t speak English, but my multi-lingual friend convinced the crowd that I was Australian, putting me in friendly “hostile” territory. After the caipirinhas started flowing, however, my Canadian-ness came out 😊 for the rest of the week, I’d run into the Brazilian partygoers, they’d yell “CANADAAAA!” and invite me for more caipirinhas.
What a great story and introduction to an amazing cocktail. I bet you're transported back to that time when you a have a Caipirinha now!
The more alkaline cabbage gets the more blue it becomes it is cool.
Wow
easy peasy
Ordem e Progresso
How long did it take to filter? I’m currently making this as I type! Cheers from Texas
Who doesn't love a cocktail that takes two days to make and adds enough extra ingredients to not really be recognizable as its original base anymore 🤷🏻♂️ but kudos for the creativity
Que chingón hermano!!
@kevinkos
I want to ask you what else can I use instead of sake
👏👏👏👏👏
9:03 min.: ...... AWESOME :D
Hey there. Greetings from Brazil. We dont have Pectinex available here for purchase. Do you know of any alternative?
Also, to your brazilian viewers: Pessoal, vcs já tentaram fazer essa receita? O que vcs usaram como alternativa ao Pectinex?
How long in advance can you prepare the spheres? I would love to use something with this concept in my bar menu, but I wonder if it slows down the service? Great video btw!
It's best if you make them before the shift. It should be fine for the whole shift if you'll store the spheres in the cordial.
Hi Kevin
How are you?
Nice work!!!!
How about a Bloody Mary for the next episode?
Cheers!
I am doing great and you? Thanks for the idea. Maybe in the future 😉
Stunning and remarkable! Is there a lot of trial and error when you create these cocktails? How do you figure out the measurements? Do you have a chemistry degree? Lol, I’m just so blown away!
Hi! Thank you! Of course, there are trials and errors. I learn the most from them to be honest. When I started working on this drink it looks way different but it evolves from there. Rarely do I hit the spot on the first try. Although I am a civil engineer so the precision might come from there. Cheers!
Great Video! why is the ratio on acids different than the super juice? is it cause if is too high it wont for a gel?
Because I used cordial in here, and cordials are usually less sour
Questions are popping up in my mind as I'm watching the video. How do you preserve the spheres? Which container is the best to hold them? Shelf life? Can I do it with different types of liquid inside the sphere, like cream, milk, etc.?
Toss it in a cordial (just be careful when you take it out) and it should last for a while there. Yes, you can use different liquids too.
Hi, congratulations for this amazing video! I whould like tou ask you why in 4:29 you say that higher temperature will help the clarification? This happens only with pectinex or it happens with the wilkwash ass well??
That's the case with pectinex. With agar, there have to be even higher temperatures and milk curdles more if the milk is hot, but it's not necessary.
Bella giornata.. 🌹
Candidly, I'd treasure to suggest trying ginger, caramel, and cotton candy in a drink you're developing because I trust you're extremely proper at it ✨
Thank you for the idea! Cheers!
It would be nice if you can try to make some Cocktails with another famous brazillian fruit called "Guaraná" (it's the same spirit for the famous soda "Guarana Antártica"). Bet you'll really enjoy it!
Thank you for the idea! Cheers!
Its a myth of the bitter white middle, you can use simple syrup for a cocktail bar, but sugar refined work as well too. Dont muddle de peel that's is the area who bring bitter flavor
Hi Kevin! Would love to see a video on your favourite cocktail if you have one.
Thank you! Cheers!
Hey Kevin, I started making Super Juice recently. I've always been a big fan of never wasting the peel on citrus fruits and this maybe the best way to do that.
On a few occasions I ran into the problem that I did not having enough volume of Citric Acid to cover the lemon peels and therefore not extracting as much of the oils as possible.
Perhaps this is because for the citric acid I have the crystal are quite large. But for one batch I was already planning on making a syrup out of it so I topped of the peels with sugar. And I like it a lot. Letting you make a syrup out but it not needing to be as sweet as if you only used sugar for the extraction. Thoughts on a 50/50 split of citric acid and sugar?
Great thinking! If you want to be closer to real lemon there could be some sugar added to the juice so I like your idea. I like mine SJ sugar-free because I can balance the cocktail with sugar syrup but the idea is on point!
классно брат
Pleaaaaase, do some review related with Argentinian Fernet con Coca 🥰🥰🥰
Thanks for the idea! Cheers!