What cocktail do you think I should try with FIOL Prosecco? 🤔 Check out their website here: bit.ly/Fiol 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/
Kevin! Can u do a video on making homemade “better than store bought” cherries? I’m getting lil tired of spending $25 on these small jars 🍒 I’m def your biggest fan out of San Francisco!
Does anyone know the estimated shelf-life of this basil oil syrup? Thinking of making some for the summer months but wasn't sure if this was mentioned!
🍾 Loved the information about Fiol, and that you usd local ingredients. I would actually love a travel cocktail show, like where you would learn about local liqueurs, vines, drinks and cocktail trends.
@@KevinKos Luckily you're from almost-central Europe! Czech medovina, Italian grappa and Greek Ouzo are all a relatively short trip (and all of them are lesser known abroad and unusual as mixers), nice if you need to keep it low budget.
Stumbled upon this channel recently and I must say I really enjoy the professionalism and humour. Love the cocktails and energy, keep up the good work ❤
Hey Kevin, would you consider doing an episode on Shrub? That being a vinegar based syrup usually mixed with fruit? Could be an interesting cocktail ingredient.
🍾🥂 amazing episode! So glad you and the team got to enjoy a journey and create this masterpiece on the way. Would love to see more traveling episodes incorporating the use of fresh local ingredients :)
Hello Kevin!! Instead of using fresh lemon zest you could try to dehydrate the leftovers of any citrus oleosaccharum.Just a small suggestion ✌️ Keep up the great work 🇬🇷
I aspire to be an educator such as you. Thanks for your professionalism and general good humored spirits. Pure class. Joining the other peeps here asking about the ultimate shrub recipe! Can't wait
Cheers! 🍾 The info about blanching the basil first is really helpful. I’ve done it without and the syrup ends up an unattractive brown color. Will try it your way next time.
🍾 Thanks for this inspiring video! I don't have an idea for which cocktail you could use FIOL right now. But could you once make an episode about the Enzoni?
Hi Kevin, just to check in tried to recipe with coconut oil instead but it cuddled once i am on my final stage which is preparing the spritz. Is it because the Xanthan gum I didn’t put enough or coconut oil have a lower freezing point?
Perché Kevin l'é un fiol (because Kevin is one of us) 😁 cheers from Venice, hope to meet you one day, maybe in Trieste (?) Look for the Trieste cocktail week next year ✌
🍾 Hello, Kevin! I apologize if someone already asked this, but I just couldn’t find in other comments. I have two questions: 1) Would it be possible to store syrups in the freezer? I want to make several of them, especially those you crafted, but I just won’t use all of them enough as I just make cocktails for myself. 2) when I prepare mint for syrup by immersing in hot water, much of the mint color and flavor is immediately extracted by the hot water, pretty much making a tea, and in the end of the process, my syrup had a slightly pink tint. Have you had that happened before? Do you have any insight on what I may have done wrong? Thank you so much!
Hi Kevin, not sure if you will see this. I didn’t know how else to reach you for a question that I had regarding batched cocktails. I’m looking to prolong the shelf life of a citrus cocktail, and was wondering if separating the simple syrup from the citrus helps to prolong it. And if you had any other insight into this, for example, I’m assuming using rich simple helps and using super juice helps. Is separating the alcohol recommended, or can it mix with anything to prolong the shelf life? Thank you for your time.
Hi, you can mix it bur still rather use it in 7 days. In case you wan't to have it stored more that a week than mix alcohol and sugar part (1:1 or 2:1 syrup) and add super or fresh juice before serving, Cheers!
The idea of basil & olive oil syrup is amazing 🍾 I just wonder whether the xanthan gum is necessary to emulsify the solution... I guess I might try it tomorrow.
@@KevinKos Reporting back. Failed to emulsify, made a toad pond spritz instead 😅 The xanthan gum is either very important indeed, or it was because I made it from simple syrup instead of adding sugar after blending. I'm thinking that the foam might have carried the oil to the top. I tried adding half more of gum arabic to no avail. Aroma and flavor vise the sirup is great, but I've really borked the texture to a point where it's hard to enjoy it. Anyways, every day is a school-day, and now I know what to not do 😁 Also tried blanching for the first time, I'll try to use that for my infusions - hope it'll help with the color as well. Thanks for the inspiration. Now I have at least a new plant to take care of - a cute little basil.
@@KevinKos Reporting back again. Drained the first attempt and tried again. Four times the amount of gum arabic and going really all-in on the blending did the trick, even without xanthan. Delicious, with thick texture. Nicely dissolved in the prossecco. Can't wait to try the syrup in gin&tonic with a bit of balsamico.
Just curious, why you didn't add saline solution to the Basil Spritz too? Besides that great episode, and the idea of coctail travel episodes is just nuts 🎉
🍾 Another one for my Cocktails Of The Week list for my upcoming bar. Thank you! Are you going to make more bitters? That would be sweet! Well, not sweet, but... Uh... You get it! 😅
Hah, I see what you did there! Are you signed up to the Cocktail Times Newsletter? 🍸🗞️ When you sign up (on kevinkos.com) you get a free e-book with 2 bitters recipes, lavender and grapefruit 🤩 Good luck with your bar! Where will it be located?
@@KevinKos Oh, I'm usually not one for newsletters, but I shall sign up right away! 😁 Thank you! 🙂 It'll be in Lisbon, Portugal. Following the regional drinks idea, a video with Portuguese liquors would be awesome: Licor Beirão, Amarguinha, Licor de Poejo, Ginja, and Poncha are amazing, but we do a crappy job of promoting them abroad. 😅
I have a basil cordial that I make, but I can't get it to stay vibrant green despite blanching and even adding some ascorbic acid (though I'm kind of winging it on the amount of that). Any other tips for keeping that bright green color?
It will be hard to get a vibrant green color with basil-at least stable color. You can clarify it and add matcha green tea for coloring (check out my prebatch basil smash episode). I got this color here because I used olive oil.
@@KevinKos There's a bar here in Houston (Refuge) that made a drink called Pantone 359 which is a highball that uses a basil cordial and coconut oil fat-washed white rum -- and the drink I was copying. They probably make the cordial fresh each day, is my guess. (I suppose I can go ask.)
Fascinating, i always wanted to try and make a cocktail with olive oil but couldn't wrap my head around the problem of separation, thanks Kevin for the inspiration as always great work! 🍾
Did your recipe for the Basil oil syrup but a bit disappointed as it separated once of the fridge. I tried to add a bit more of xantham and arabic, but still separated
They both seem amazing! The gin reminds me a variation on french 75 more than a spritz, but I'm a bit biased because despising both Aperol and Campari I don't like calling spritz the prosecco drinks I enjoy (like Hugo, Bellini, Rossini...) hahahaha Anyway, the important thing is beginning your evening with a POP! (I'm on my laptop, no emoji here :p) One question: do you think that all that heat could risk mellowing the fresh and balsamic notes of basil? I know that people from genova even make a point of chilling your mixer blades before making pesto! With an unlimited budget it could be interesting nitro-muddling it directly into the oil (maybe after a very quick "pour blanch"), then incorporating the syrup once it gets room temperature (and the bits are sunk to the bottom so one can use just the clear oil and recycle the bottom one for something else)... However we could have an uneven flavour distribution among the water and oil phase? Basil oleo saccharum? After all sugar dissolves 2:1 almost roomtemperature. Ok, I got carried away, but it's so nice seeing a mixologist with a strong enough scientific background to be able to just go no-filter about all the ideas I get from the vids!
Hi! I tried making this syrup without blanching the basil and wouldn't say I liked the results of that one. I got a lot of chlorophyll taste, and of course, the color wasn't as vibrant and stable as here. Nitro muddling might be an option here, but I haven't worked much with this so far, so I can't give much info here. So, in my opinion, quick blanching and blending is the best and easier option here, but if somebody finds and tests out different techniques, I am eager to hear it too. Thank you for taking the time to comment. I am so happy to see that mixology enthusiasts and professionals are joining 'cocktail time' every week. Cheers!
@@KevinKos i would try and update, but right now I don't have any equipment (or time, or money... Ironically however I have liquid nitrogen since it's used in my uni department lol)
Can't believe this video has only 35k views! Thanks so much for the recipe for this syrup, mate. Bought xanthan and Arab gum for the experiment, blown away by the result. Can be used in a tweaked quick Basil Smash, a variant of the Emerald Dream or with prosecco. Highly recommendable 👏🏻🫡
Hey Kevin, would be possible to make pineapple or even cashew super juice? we got a loot of that by here! Maybe you can make an video about that. The gringo people just love it! Thanks for all information you provide here! By an huge fan from Brasil
Is it okay to use nutri blender instead of hand blender? Is there reason we are using stick blender? If there anyone who knows the reason let me know please😢
What cocktail do you think I should try with FIOL Prosecco? 🤔
Check out their website here: bit.ly/Fiol
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/
Everyone waiting on that cherry video!! 🍒
Kevin! Can u do a video on making homemade “better than store bought” cherries? I’m getting lil tired of spending $25 on these small jars 🍒 I’m def your biggest fan out of San Francisco!
I SECOND THIS!!!
(Just to be clear, looking for homemade luxardo alternative cherries , with a long shelf life )
I third this. Accidentally bought cherries in moonshine once being unattentive. Plus I have a large cherry tree
Can I ‘fourth’ that?
@@Oechiih cherries are $6 a pound here ur so lucky!
Thank you! I need some time to develop the recipe. It might not be this year, but it will be on the channel in the future 😉🥂
Does anyone know the estimated shelf-life of this basil oil syrup? Thinking of making some for the summer months but wasn't sure if this was mentioned!
I am addicted to watching all of these thank you Kevin🍾
Awesome! Thanks!
🍾 Loved the information about Fiol, and that you usd local ingredients. I would actually love a travel cocktail show, like where you would learn about local liqueurs, vines, drinks and cocktail trends.
I guess we need to make more episodes like this, right? Thank you!🥂
@@KevinKos Luckily you're from almost-central Europe! Czech medovina, Italian grappa and Greek Ouzo are all a relatively short trip (and all of them are lesser known abroad and unusual as mixers), nice if you need to keep it low budget.
Stumbled upon this channel recently and I must say I really enjoy the professionalism and humour. Love the cocktails and energy, keep up the good work ❤
Much appreciated and welcome aboard!
🍾 It shows confidence from the owners, to let you use their product as an ingredient in Spritz. And the scenery looks beautiful.
It was really an amazing experience. The excellent prosecco was a big part of that 👌
🍾 liked both ideas a lot, will try both 😃
Wow, this was an absolute stunner of an episode. That olive oil syrup is such a unique idea 😍🍾
Thank you! Glad you like it!
Thanks for sharing! 🍾
Stellar production quality and amazingly informative!
Glad you like them!
Hey Kevin, would you consider doing an episode on Shrub? That being a vinegar based syrup usually mixed with fruit? Could be an interesting cocktail ingredient.
I already did some shrub cocktails. Check out "valentines day strawberry cocktail" and "the most complicated Pina Colada" episodes.
Excellent vid, excellent recipes!Hope you go on the road again soon.Maybe try a Fiol French 75😎🍾
Great suggestion!
🍾 another great video man! it looks like you really enjoyed your stay.
Thank you! Yeah, it was a great experience!
🍾🥂 amazing episode! So glad you and the team got to enjoy a journey and create this masterpiece on the way. Would love to see more traveling episodes incorporating the use of fresh local ingredients :)
I hope there will be more chances to make them 🤞. Thank you!
🍾 🥂 Cheers Kevin! It was fun seeing you on the road!
Thank you, it was a great experience. 🤩 Cheers!
Hah! you were quite close to home! Those are cocktails I'd really love to try. Cheers! 🍾
Yes, just a couple of hours drive. Cheers!
@@KevinKos Ah, I meant my home, just 20 minutes by car 😁
All your episodes are always great but this one really stood out. Thanks!🍾
I really appreciate that, thank you! 🥂
Been following your channel for quite a bit now, very surprised with how far you’ve come 😂😂, bravo kevin! ❤🍾
Hello Kevin!! Instead of using fresh lemon zest you could try to dehydrate the leftovers of any citrus oleosaccharum.Just a small suggestion ✌️ Keep up the great work 🇬🇷
Great and interesting video, thank you for this one! Cin cin!🍾🥂
Glad you enjoyed it!
What a great experience! FIOL definitely puts the Pro in Prosecco 🤩
🍾 I love your videos, I discovered your Chanel recently and there is so many things I want to try now!
So happy to hear that! I hope you get to try a bunch of new things, cheers! 🥂
Perfect timing, my basil plants are going nuts and I was looking for something besides a basil smash,.. which I truly enjoy as well. 🍾
This can be a great ingredient for a basil smash too 😉 Cheers!
awesome! thanks kevin!
Glad you liked it!
🍾 That wink during the shake stops my pulse for a split second. Keep up the stellar content!
Haha as long as it goes back to normal it all good! Thank you and cheers!
Thank you Mr. Kos for yours incredible work, you are a source of ispiration.
Wow, thank you!
Kevin! Do a cocktail garnish series
🍾superb, I will be trying both of these this week!!
Hope you enjoy!
🍾 Love watching your vids. More Italian 🇮🇹 drinks please!
Thank you sir.
I love olive oil. Never made a syrup out of it though. I will try this.🍾
🍾 your channel always keeps me entertained and gives me nice cocktail ideas thank you
What a beautiful place.❤
It really is! 🤩
Stunning video 👏🏼, great drinks as always
🍾 Great job, thank you! Cheers
Thank you! Cheers 🥂
🍾🍾🥂 great episode, I'm a bit late, but hey its vacay season😅 I loved every bit of it, will definitely give Fiol a try🤝👌
Thank you! I am sure you'll love it! 🫶
Amazing Kevin! I'm still looking forward to Suze recipe!
Thanks!
I aspire to be an educator such as you. Thanks for your professionalism and general good humored spirits. Pure class. Joining the other peeps here asking about the ultimate shrub recipe! Can't wait
So nice of you! Cheers!
I don’t doubt your mixology knowledge, but this cocktail just blew my mind.
Thank you for the inspiration!
😁🥂
Hey Kevin! Thank you for this recipe. Tastes amazing.
How would you recommend storing the syrup? Is it shelf stable.
Two things I love have come together! Italy and Cocktail Time! 🍾
Thank you! ♥️
🍾Absolutely beautiful 😎
Splendid episode, definitely worth it to try and make these cocktails at home. Cheers! 🍾
Glad you enjoyed it! Cheers!
Just sitting here enjoying a glass of Nozeco and whatching this video.🍾🍇
Enjoy!
It all sounds delicious 🍾
🍾 Beautiful cocktails !
Thank you! Cheers!
Cheers! 🍾 The info about blanching the basil first is really helpful. I’ve done it without and the syrup ends up an unattractive brown color. Will try it your way next time.
awesome! I am sure you'll get better results with this.
Nice episode 🍾
Thanks!
🍾 I love this. Perfect for summer.
Glad you like it!
🍾awesome as always
Thank you! Cheers!
This looks incredible, can't wait to try it out!
Thank you! Let me know how you like it and cheers!
@@KevinKos Just did, and it turned out great! It's going to be a summer hit for sure!
🍾 ok love the drink. Just a question, What about the olive oil, does it leave a texture at the end, let your lips oily?
Amazing cocktail ❤. I really want to try it 🎉
Thank you! Cheers!
I just enjoy your videos 🍸🍾
I appreciate that. Cheers!
Hi Kevin. What arabic gum und xanthan gum you used?
Have you a link so i can order those products?
BR
Jens
🍾Greetings from the mediterranean
Cheers!
🍾 Thanks for this inspiring video! I don't have an idea for which cocktail you could use FIOL right now. But could you once make an episode about the Enzoni?
Thank you for the idea. Cheers!
Hi Kevin, just to check in tried to recipe with coconut oil instead but it cuddled once i am on my final stage which is preparing the spritz. Is it because the Xanthan gum I didn’t put enough or coconut oil have a lower freezing point?
Perché Kevin l'é un fiol (because Kevin is one of us) 😁 cheers from Venice, hope to meet you one day, maybe in Trieste (?)
Look for the Trieste cocktail week next year ✌
I will 😉 Thank you!
🍾 Tiramisu Drink would be a great Idea 💡
I agree! 🤩🇮🇹
What kind of glass did you use for the second drink?
🍾
Hello, Kevin! I apologize if someone already asked this, but I just couldn’t find in other comments. I have two questions:
1) Would it be possible to store syrups in the freezer? I want to make several of them, especially those you crafted, but I just won’t use all of them enough as I just make cocktails for myself.
2) when I prepare mint for syrup by immersing in hot water, much of the mint color and flavor is immediately extracted by the hot water, pretty much making a tea, and in the end of the process, my syrup had a slightly pink tint. Have you had that happened before? Do you have any insight on what I may have done wrong?
Thank you so much!
Hey Kevin, how did you land on the amount of xantham gum and gum arabic??
Kevin , awesome channel. How long does it last the Basil syrup?
use it in 14 days. Thanks!
Hi Kevin, not sure if you will see this. I didn’t know how else to reach you for a question that I had regarding batched cocktails. I’m looking to prolong the shelf life of a citrus cocktail, and was wondering if separating the simple syrup from the citrus helps to prolong it. And if you had any other insight into this, for example, I’m assuming using rich simple helps and using super juice helps. Is separating the alcohol recommended, or can it mix with anything to prolong the shelf life? Thank you for your time.
Also I should say that you inspired me to buy a lot of gear haha, including the mini keg.
Hi, you can mix it bur still rather use it in 7 days. In case you wan't to have it stored more that a week than mix alcohol and sugar part (1:1 or 2:1 syrup) and add super or fresh juice before serving, Cheers!
We are always happy to support you and the team!
We appreciate it! 🫶
The idea of basil & olive oil syrup is amazing 🍾 I just wonder whether the xanthan gum is necessary to emulsify the solution... I guess I might try it tomorrow.
Thank you! Make sure to report back with your findings. 🤓👨🔬 Enjoy and cheers!
@@KevinKos Reporting back. Failed to emulsify, made a toad pond spritz instead 😅 The xanthan gum is either very important indeed, or it was because I made it from simple syrup instead of adding sugar after blending. I'm thinking that the foam might have carried the oil to the top. I tried adding half more of gum arabic to no avail.
Aroma and flavor vise the sirup is great, but I've really borked the texture to a point where it's hard to enjoy it. Anyways, every day is a school-day, and now I know what to not do 😁 Also tried blanching for the first time, I'll try to use that for my infusions - hope it'll help with the color as well.
Thanks for the inspiration. Now I have at least a new plant to take care of - a cute little basil.
@@KevinKos Reporting back again. Drained the first attempt and tried again. Four times the amount of gum arabic and going really all-in on the blending did the trick, even without xanthan. Delicious, with thick texture. Nicely dissolved in the prossecco. Can't wait to try the syrup in gin&tonic with a bit of balsamico.
@@petr-heinz happy to hear that! Now you can enjoy your freshly made olive oil syrup! Thank you for your reports!
Just curious, why you didn't add saline solution to the Basil Spritz too?
Besides that great episode, and the idea of coctail travel episodes is just nuts 🎉
I wanted to keep it the same as the Author did it. However, I would use saline there too. Thank you!
how long is that olive syrup stable?
How many Wes Anderson films has your videographer been watching recently😅? Lots a really cool stylized shots in this one!
How long does italian syrup last in fridge?
This was so fun!! 🤩 Where should we go next? 🤔
I may have a suggestion 😬
It really was! We'll see. The suitcase is always ready! 🤩
🍾 Another one for my Cocktails Of The Week list for my upcoming bar. Thank you!
Are you going to make more bitters? That would be sweet! Well, not sweet, but... Uh... You get it! 😅
Hah, I see what you did there! Are you signed up to the Cocktail Times Newsletter? 🍸🗞️ When you sign up (on kevinkos.com) you get a free e-book with 2 bitters recipes, lavender and grapefruit 🤩
Good luck with your bar! Where will it be located?
@@KevinKos Oh, I'm usually not one for newsletters, but I shall sign up right away! 😁
Thank you! 🙂 It'll be in Lisbon, Portugal. Following the regional drinks idea, a video with Portuguese liquors would be awesome: Licor Beirão, Amarguinha, Licor de Poejo, Ginja, and Poncha are amazing, but we do a crappy job of promoting them abroad. 😅
Not to mention that you can make a good plate of spaghetti with that Olive/Basil emulsion :)
Indeed 🤩
🍾 you’re a cocktail gangster
Thanks!
I have a basil cordial that I make, but I can't get it to stay vibrant green despite blanching and even adding some ascorbic acid (though I'm kind of winging it on the amount of that). Any other tips for keeping that bright green color?
It will be hard to get a vibrant green color with basil-at least stable color. You can clarify it and add matcha green tea for coloring (check out my prebatch basil smash episode). I got this color here because I used olive oil.
@@KevinKos There's a bar here in Houston (Refuge) that made a drink called Pantone 359 which is a highball that uses a basil cordial and coconut oil fat-washed white rum -- and the drink I was copying. They probably make the cordial fresh each day, is my guess. (I suppose I can go ask.)
Using olive oil in a cocktail?! 🧐 it looks pretty good and refreshing 🍾
Cheers!
🍾 came for the drinks, stayed for the tiramisù
🤤🇮🇹
Fascinating, i always wanted to try and make a cocktail with olive oil but couldn't wrap my head around the problem of separation, thanks Kevin for the inspiration as always great work! 🍾
Awesome! Let me know how you like it! Cheers!
What about the 40 grams of basil water left? We start witj 240 and only take 200???
I can't believe that you were here in Treviso. Next time let me know so I can offer you something!
It's a beautiful city! Follow me on Instagram, I shared a few stories while I was there.
Did your recipe for the Basil oil syrup but a bit disappointed as it separated once of the fridge. I tried to add a bit more of xantham and arabic, but still separated
just shake it a bit and it will mix back together.
They both seem amazing! The gin reminds me a variation on french 75 more than a spritz, but I'm a bit biased because despising both Aperol and Campari I don't like calling spritz the prosecco drinks I enjoy (like Hugo, Bellini, Rossini...) hahahaha Anyway, the important thing is beginning your evening with a POP! (I'm on my laptop, no emoji here :p)
One question: do you think that all that heat could risk mellowing the fresh and balsamic notes of basil? I know that people from genova even make a point of chilling your mixer blades before making pesto! With an unlimited budget it could be interesting nitro-muddling it directly into the oil (maybe after a very quick "pour blanch"), then incorporating the syrup once it gets room temperature (and the bits are sunk to the bottom so one can use just the clear oil and recycle the bottom one for something else)... However we could have an uneven flavour distribution among the water and oil phase? Basil oleo saccharum? After all sugar dissolves 2:1 almost roomtemperature.
Ok, I got carried away, but it's so nice seeing a mixologist with a strong enough scientific background to be able to just go no-filter about all the ideas I get from the vids!
Hi! I tried making this syrup without blanching the basil and wouldn't say I liked the results of that one. I got a lot of chlorophyll taste, and of course, the color wasn't as vibrant and stable as here. Nitro muddling might be an option here, but I haven't worked much with this so far, so I can't give much info here. So, in my opinion, quick blanching and blending is the best and easier option here, but if somebody finds and tests out different techniques, I am eager to hear it too. Thank you for taking the time to comment. I am so happy to see that mixology enthusiasts and professionals are joining 'cocktail time' every week. Cheers!
@@KevinKos i would try and update, but right now I don't have any equipment (or time, or money... Ironically however I have liquid nitrogen since it's used in my uni department lol)
I really appreciate that you're slightly sunburned for this episode.
That's what happens when the moment you put me in the sun 😅
Hi kevin my question is why you use both xanthan gum and gum
One is an emulsifier, and xanthan stabilizes the whole thing. Using them in this ratio works best.
@@KevinKos is there a site or book to suggest read about the emulsifier and stabilizer ingredients like agar xanthan gelatin and the others
Can't believe this video has only 35k views!
Thanks so much for the recipe for this syrup, mate. Bought xanthan and Arab gum for the experiment, blown away by the result.
Can be used in a tweaked quick Basil Smash, a variant of the Emerald Dream or with prosecco.
Highly recommendable 👏🏻🫡
Do you refrigerate it afterwards?
Yes
Hey Kevin, would be possible to make pineapple or even cashew super juice? we got a loot of that by here!
Maybe you can make an video about that. The gringo people just love it! Thanks for all information you provide here!
By an huge fan from Brasil
Hi! Some have already tried pineapple with some good results, although I am unsure about cashew. Instead, use it to make syrup out of it.
🍷You'll have to settle with a wine glass. 😜
I'll take it! 🥂😅
nice 🍾🍾🍾
Thank you! Cheers! 🥂
Is xanthan gum enough? Can we replace guar gum with only xanthan?
Hi! I haven't tried it with guar gum, so I don't have an answer to this one. Sorry.
🍾
/Cheers
Is it okay to use nutri blender instead of hand blender? Is there reason we are using stick blender? If there anyone who knows the reason let me know please😢
That should be fine as well, usually they can be used interchangeably. Let me know how it works out!
My concern is that the olive oil spritz will have the same outcome as the olive oil coffee at starbucks. Instant #2.
Haha there was no emergences reported from anyone on set! 😅
Wow! Pardon my ignorance, what if I don't put xanthan and arabic gum in the syrup?
it will separate
@@raviatm is it a problem? Can i shake it before pouring?
It will separate in the cocktail, and you'll get an oily part floating on top.
@@KevinKos thank you for the explanation
🍾
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❤❤❤❤❤
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