Donut Old Fashioned | Inspired by James Hoffmann
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- Опубліковано 5 лип 2024
- In this video I made a Donut Old Fashioned which was inspired by @jameshoffmann and his Drinking Donuts (In Coffee) video. A Donut Old Fashioned is easy to make and will put a smile on your face for sure. I had a great time making and drinking this delicious pasty cocktail. As James Hoffmann would say: “Sometimes it’s fun to have fun”. Hope you enjoy it too! Find the recipe and the links down below.
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Donut Old Fashioned
· 60 ml (2 oz) Milk-washed Donut OF*
· 4 dashes chocolate bitters
Stir the milk-washed donut OF over ice and strain into a coffee cup or a glass over a large ice cube. Add 4 dashes of chocolate bitters on top and serve with the remaining donut.
*Milk-washed Donut OF
· 120 ml (4 oz) Jameson Stout Edition
· ¼ of a chocolate donut
· 15 ml (0.5 oz) maple syrup
· 10 dashes coffee bitters
· 1 barspoon citric acid solution (6% acidity)
· 20 ml (0.66 oz) milk
Blend everything (except the milk) in a blender, then pour into the milk, so it starts to curdle. Leave it to sit for 5 minutes before straining through a coffee filter.
James Hoffmann’s Drinking Donuts (In Coffee): • Drinking Donuts (In Co...
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0:00 Intro
0:44 Donut Idea
0:56 James Hoffmann
1:10 Coffee and a Donut
1:30 Cocktail and a Donut
4:44 Clear or not?
5:32 Making the Donut Old Fashioned
7:04 Drinking the Donut
7:51 Final pitch
8:38 Bloopers
Here are some of my favorite UA-cam cocktail channels:
@howtodrink
@StevetheBartender_
@TrufflesOnTheRocks
@TheEducatedBarfly
@VladSlickBartender
@BehindtheBar
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #oldfashioned #milkwashed - Навчання та стиль
I need to try this! I love what you've done here, the approach, the choice of the ingredients, how the presentation. This is the best kind of escalation of my nonsense that I could imagine.
When he mentioned the -20C centrifuge as workable but "a bit extreme," I could see him looking right at you, James.
@@jergarmar This crossed my mind too :D Fingers crossed that James tries his version with a centrifuge :D
Would love to see you measure 10 dashes!!
James, thank you so much for these kind words! I'd be honored to hear your thoughts on the cocktail and if you need the grams for the ingredients, just hit me up! 😊
“The best kind of escalation of nonsenses that I can imagine” needs to be on a shirt!
Donut judge me for trying to get the attention of James. The cocktail really is amazing and you need to try it for yourself!
No judgement here.
🍩
I could die a happy man if you and the Hoffman did a collab
Amazing job Kevin!! Thanks so much for the shoutout, I really hope that this gets seen by James!!
I dunno. I don't think we're getting the hole story here...
You know what was the best part of this episode? Editing it and drinking donut old fashioned alongside. Glad we made enough for two cocktails so I could bring one home with me for later. You rock Kevin! Ps.: you too Robi. 😊
Thanks, Sašo, couldn't have done it without your amazing camera & editing skills! And we'll always need to make extra then!
This drink... 🤯Another great video, Kevin - well done to all of you guys!
Thank you, Anders! This was a really fun little project!
This is one of those times where I wasn’t sure if I was dreaming or not. Wow!
🍩 + 🥃 = ❤️
I'm sure you can get some amazing donuts in NYC so I can't wait for you to give this a try, Vino!
Coffee, donuts, cocktails in the morning! What more does a human need?!? I'm loving the apron.
Right? It's got coffee bitters in there so it's basically a morning drink! 😂 Me too, Wellta did an amazing job!
James brought me here, absolutely worth it! Awesome recipe and video!
Thank you, Troy! That's a massive endorsement so I'm glad it lived up to it for you!
I would love this in the colder winter months.
There are so many ways to incorporate this into different cocktails, I can't wait to see you make something with it!
Congratulations to both for the excellent work on both channels. It was a lot of fun to watch the video. Once again congratulations.
Thank you so much!
Really love your videos. Fun, concise and great job at explaining molecular mixology techniques without losing the viewer 👏🏽
So happy to hear that! Thank you so much! Cheers! 🥂
WOW!!! This looks amazing!!!! 2 of the best things ever created, combined. BRILLIANT!!!!!
I'm telling you, Tim, this is the best thing since sliced bread. Cheers!
i made this and i'v added some of my orange skin and rose fruit infused vermouth and it was like some cocktail pasty heaven. Love it :3
I am so happy to see when I inspire my fans to make something 'outside of the box' 😊 Thank you and cheers!
Awesome video man. Cool idea and sweet production!
Congrats, your channel is going to pop after this.
Thanks man, just checked your channel and you've got some great distilling content on there!
@@KevinKos cheers mate :)
Your channel makes me so happy/angry at the same time, I want to try all of your recipes, but every single one of them is a felony here lol
@@probablynotdad6553 yeah that sucks man hope it changes one day!
I love everything about this
Thanks Keane, that means a lot!
A beautiful take on James Hoffmann doughnut technique. Love it.
Thanks, Georgi, I really appreciate it!
This was such a fun episode to create! Next up, How to make a cocktail in the AeroPress. 😂
Yeah, one of the best! But we say that about almost every episode so.. 😂 And we'll keep everyone asking for it for a couple of years, than maybe we'll do it 😊
Ha! Spend a few weeks on upper body workouts, first! Pressing a cool cocktail through an Aeropress (assuming you're infusing it with coffee that way) requires you to press with a ridiculous amount of pressure. I thought I was going to shatter both my Aeropress and my granite countertop. It requires like 9 bars of manual press. Lol 😂 I assume the temp makes all the difference.
V60 is the way to go for cocktailing. 🥃
@@KevinKos
Don't forget you'll have to do five videos if you follow that line 😂 . Thank you for the wonderful recipe!
Good for you. We have learned a lot from James and from you. Great pairing!
Thanks, Ann! It was really fun dissecting his episode and creating this one!
This looks amazing, I’m trying it out this weekend
Hope you enjoy. Thank you!
Very cool video.
I tried James' recipe some time ago, and it was really good and super fun to drink... and from the look on our face, the cocktail seems to be likewise entertaining. So, I definitely have to try this soon. Thanks for the idea.
Thank you Kai! It was a really fun experiment and I'd love to hear if you end up liking the cocktail just like I did.
@@KevinKos Aahhh man, I tried both versions some time ago, but I totally forgot to write about it - I'm sorry!
Anyway, the donut OF was cool. The version from your video worked well, and was fun to drink. (Won't replace a "normal" OF for me, but well, something to have fun with.)
The sous-vide version ... well, I have to say that I also had problems with James' recipe, because the shitty donuts I can get here disintegrated completely when carefully steeping (NOT cooking!) them in the milk. So I was extra careful to not let this happen in the sous-vide version ... it worked, yet the taste was a bit reduced. Doing it longer might yield the same result, yet then you'd need to milk-clarify it, and then I don't see any advantage of the sous-vide anymore.
So, from my restricted point of view and limited experiences, I would say that the way from your video was optimal. Thanks for the cool idea!
Amazing. Can't wait to do this at home
Thank you! I'd love to hear back how it turned out!
This channel should be at least 1mil sub. So underrated. I accidentally found your channel and it is diamond. Thank you.
So glad that this "accident" happened. Welcome aboard!
That's the best!!!
Used this video as inspiration for a pumpkin pie martini. I baked a pumpkin pie and blended it with vodka and sweet vermouth, then clarified that using toasted powdered coconut milk that I reconstituted with hot water (when using powdered milk, no acid is needed to curdle the milk!). After what seemed like a lifetime of staring through a coffee filter, I ended up with an incredible cocktail that was both savory, like a proper martini, with the sweet essence of a pumpkin pie. The toasted coconut milk gave the added bonus of a hint of whipped cream. It was a very confusing cocktail, in the best way possible.
I love it when 2 channels I follow collaborate together and then surprise us with it
The Jameson Caskmates are wonderful whiskies! I have a fondness for the Stout, but the IPA is also a lovely choice and I enjoy a dram or two often.
But right now what I really want is a donut...
wow. simply, wow.
I love using chocolate bitters in my old fashions! I will either mix it with 6 dashes of orange bitters and 2 chocolate bitters or 2 dashes of chocolate bitters and 1/4 of an orange slice, muddling the orange, pressing on the peel one good time to express the oils, but not too much as that can over power the cocktail. Maybe I'll make a video to show the world.
This was a fun one - I'm a huge donut fan and I like the idea of a donut old-fashioned. Looks pretty easy to make too!
Thanks! It's a great base you can use to play around with, if you have different whiskeys (or even a different base spirits) and bitters, and just make it your own. Let me know if you try it! Cheers 🥃🍩
That is one hole-some cocktail.
Best comment!
What a lovely idea! 👍😍😍
Thanks! It turned out great 😊
Terrifically creative!!!!
Thanks a lot!
This is fantastic! Can't wait to try it! Considering two ingredient modifications. For spirit, I may try Benjamin Prichard's double chocolate bourbon (90°) which I think could work well, and split the maple syrup 50/50 between maple syrup and demerara gum syrup-which I love for viscosity in my usual Old Fashioneds. Thanks for having some fun with this one!
This sounds delicious! Thank you for sharing and let us know how it turned out. Cheers!
Guess I now know what I'll be having for breakfast tomorrow.
Fridays are high days!
Again thank you for the great content - and the mustache.
Can't have a bad day if you start it like that! Thank you so much for your support! The mustache says thanks too 😉😎
I don’t think you know how happy this makes me! Donuts are LIFE! 🙌🏾🍩
That's what we're trying to do! And you've got to try it and let me know how happy that will make you feel!
@@KevinKos Will do!
Amazing
I love that you used Jameson Black Barrel. We will be sure trying this.
You can totally make it with their whole line and compare the results. See the comment just before you, suggesting the Cold Brew. Great options for sure. Either way, I'm guessing Riley won't say her catchprase for this one! 🤤🍩
@@KevinKos oh she had suggested the cold brew. I know she will not be saying her catchphrase.
Having not tried mixing a single cocktail before in my life, I tried this one. I was hooked by the chemical protocol :) worked out really well! I like the channel, keep up the good content!
If there's one cocktail you had to try it was this one, based on your last name alone! ;) Thank you so much, we'll continue doing our best.
This channel and Cocktail Chemistry would be right up your alley! Both do some normal, classic cocktails, but also insane science project style cocktails
My two favorite UA-cam channels in one video ? YES PLEASE !
Edit: I have a centrifuge, why -20 though ?
Thanks a lot! I appreciate it! In -20 so the oils in the drink will solidify and it will separate easily. Try to use it without chilling it and share the results with us. I would love to hear it!
@@KevinKos Oh you meant like fat washing. I have been meaning to see if the centrifuge can separate fat. The bar I manage is about to open so I'm quite busy, but as soon as I get second to do the test I will come back with the results
This one was next level Mr. Kos 💯😎
Thank you very much, I'm glad you liked it!
Came from James Hoffmann channel. You deserve my subscription for the HQ content
Thanks and welcome aboard!
Good job!
Wow, love the creativity! I don’t really lika donuts. But this can be twisted so it suites me better. Cheers 🍸🥃
I really appriciate that, Ignatiuz! This has a really strong donut mouthfeel, but you can experiment and try it with your favorite pastry or dessert! Let me know if you find something you love!
I like to try that donut cocktail with arrack. It will surely have the flavour of a classic sugar donut.
Sounds delicious!
great video....even better idea!
Thanks, it was fun project for sure. Really glad you enjoyed it!
Possible episode idea: Beignet inspired cocktail. Possibly a variation on a Sazerac or Ramos Fizz?
Amazing!!! I need to try it, and even maybe make a big batch e.e
It's for sure easier to store than a big batch of donuts! 😅 Enjoy!
@@KevinKosby the way! If I want to make a batch with a whole 700ml bottle of whiskey, should I just keep the same ratio for the other ingredients? That should do the trick, no?
The best cocktails are the ones that make you smile.
So true! Cheers!
Super nice vid! Here from the Pixel and lens club fam 🤘🏼
Thanks! I'm glad Sašo & Robi are part of the fam, it's a great place for some tips & inspiration. Cheers, Martin!
I actually have a whiskey distilled from the mash a brewery makes their milk stout with. This cocktail seems like it would be a great application for it.
That would be great! This is totally a template you can customize with unique spirits, go for it! Cheers!
great job amazing channel mr.kevin.a question of how this base can work on an espresso martini.my guests at the bar love this cocktail and i would love to please them with a donut flavor one..any suggestion of preperation is welcome.keep up
Swipe whiskey with vodka and then add some espresso, and coffee liqueur and try it like this. Let me know how it turned out. Cheers!
Nice drink. I'd like to ask if you could share your recipe for the coffee bitters? Because it seems i cant find any to buy at all.
I don't drink alcohol! I'll probably never make this cocktail! But I really liked the video! Nice work !!
Thank you so much! You are welcome to watch some of my other videos as well.
Wow! I looked at your sun count and my mind assumed 6.75m not k... production and presentation are top notch! Keep it up! I subbed just because of this. I don’t make cocktails 😂🍻
Yeah, not quite there yet! 😂 Thanks, Damon, that means a lot! And we made beer cocktails too, might want to try that! 😉
You know, I tried squeezing a donut over my old fashioned glass and it didn't work 🤷♂️ haha, this was a fun episode Kevin! Cheers!
You've got to use a coffee cup, Rob! Your special effects skills might help too haha!
Looks amazing! Definitely gonna have to try this. Every cocktail from you I’ve made so far has been worth the effort, so I don’t think this will be an exception! Quick question though, which coffee bitters did you use? Or did you make them yourself?
So nice to hear that! I make/use my own bitters (only Angostura and Peychaud’s are storebought) but you can use any other coffee bitters as well. If you don't have it, you can use coffee liqueur (lover the amount of maple syrup in this case) with Angostura. Thank you so much!
@@KevinKos Using coffee liqueur over the maple syrup sounds like a good plan! But I would definitely be down for some more homemade bitters videos like the orange bitters one :)
Probably some nice aged Rum(maybe butter washed) with sweet spices like cinnamon or vanilla would be a good shot
I love experimenting with milk clarification!
It's really a great technique! Do you ever use citric acid solution or do you always go with citrus juice?
@@KevinKos I always use juice but probably need to experiment with acids
@@AngryCocktails haha I'm surprised this comment didn't get flagged by UA-cam 🤣
You best ever !
Thanks!
I was surprised at how small the piece of doughnut you used was. I am now wondering how you would do a jam or cinnamon one? I'd love to see a jam one with spherification of Jam (but not strawberry... raspberry please)
I "do" popcorn... including savoury popcorn... I often match popcorn to cocktails. I do a white cheddar and truffle popcorn and serve it with a tequila cocktail - but now I wonder what a buttered popcorn cocktail would be like?
I'd love to see what a cocktail based on a some other foods would look like... eg Pavlova, lamington, Christmas Pudding, Birthday cake, Rice pudding, Banoffee, Turkish Delight, Sticky date pudding, banana bread, and red velvet cake
I'd be very tempted to do this with a well-aged, overproof rum, such as Plantation O.F.T.D. The extra alcohol should up the extraction of flavors from the chocolate and donut and rum plays very well with chocolate.
That sounds delicious actually! Let me know if you'll try it. Cheers!
Mama mia! Ripe pineapple (from another episode) and premium donut, thats my shopping list :D I am almost crying from happiness, when I am watching your videos:D Finnally pro channel for bartenders as well :) I tried French 75 twist with croissant gin (sous-vide), apricot marmalade and champagne, (not my recipe) It was all right, but I am sure donut oldf is liquid heaven;) cheers
It's so nice to see, that I inspired someone to try something new. Thank you for the support and let me know how you like both cocktails. Thank you and cheers!
Great video! :)
Thank you!
My friend is going nuts because u took a bite of the donut while it was upside down
Doesn't everyone eat it like that? 🍩🙃
Plain glazed with vanilla bean and a sweet vodka like Ocean Vodka out of Hawaii ... maybe orange bitters
I will never look at a donut the same way again. 🥃
hi Kevin! any product recommendations on the 6% citric acid solution? dying to try this
Hi! Just mix 6 grams of citric acid in 94 g of water or you can use fresh lemon juice too. Let me know how it turned out!
Awesome video. Would using sous vide get a better extraction/result?
Thank you! You wouldn't get a better extraction but you would get a decent one and the end result wouldn’t be so murky as in my case. But that doesn't matter so much since I clarified it with milk in the end. I would still advise using a blender for this cocktail. Cheers!
@@KevinKos How would you do it with sous vide? I've got an immersion circulator and I'm not afraid to use it. (Actually, I have three of them.)
I think I may try blending a donut into some Mr. Blacks 😁
Now we're talking! What will you make with it? Donut White Russian? 🤤
@@KevinKos that's an idea!
Whoaa it’s amazing creative, thank you because you share this to everyone. But i’m wonder about the ratio of milk clarified, acid and spirit, how can i know about the ratio. Thank you and I wish you have a good day.
wow
43 sounds good
Where do you get these glasses? Those are great!
in a Mömax store. I love it too.
I make a tea with Vanilla black tea, honey and cream called donut tea
That sounds great, Katarina! Teas are a great ingredient in cocktails or even to make mocktails!
Hey my friend! Quick question: how did you make the citric acid solution? I mean what ratio did you use? Thank you for your help here!
Cheers from Austria 🇦🇹
It's 6 grams of acid dissolved in 94g of water. CHeers neighbor! 😉🥂
@@KevinKos super nice! Thank you for your help here!
OMG I LOVE YOUR VIDEOS
I DON'T DRINK ALCOHOL (yet, my chosen age of drinking is 25 years old, I'm 19, because the brain is easily influenced and morphed by drugs at young ages)
I LOVE YOUR SPEECHES
I LOVE THE MUSIC
THE EDITING IS SO SMOOTH
OMG
THESE VIDS MAKE ME WEIRDLY HAPPY
I LOVE YOU
I LOVE THE VIDS
I LOVE THE WAY YOU ENJOY TH DRINK SLOWLY AMD FULLY
YOU HAVE A TRUE LOVE FOR THIS AND I ADMIRE IT
GOSH
THESE ARE SO RELAXING
I'm so glad that one super juice video got reccomended to me
This channel is GOLD
So happy that you like it! Thank you. Enjoy!
Very interesting cocktail. My one concern: Doesn’t the whisky alcohol content drop significantly after all the time straining and sitting in the open air?
It doesn't since the filtering only takes an hour and because this is already a diluted drink with some milk whey. But to be extra careful you cover it with some small plate. Thank you!
I think it can work also in an “Irish coffee donut” 🍩☕️
You've done it, the perfect morning concoction! 🤤
Where did you get that vessel with the funnel?
Check out the description of the video for the link to the Chemex. You might need to get the funnel strainer separate though. Cheers!
When your youtube suggestions just start combining into one video...
Saving you some time by combining it into one video. 😉 Thank you for your support!
I love that guy- he has the best British accent. Anything donut related is a go for me. This sounds fantastic. I need this drink in my life!
He's recently did a poll on why his subs subbed to his channel and most of the comments said "Where is 'the voice' option?" 😂 I'm sure you'll find even more awesome ways to incorporate donuts into your imbibing life! 🍩
What strainer are you using during the clarification step?
It's stainless steel pour-over coffee filter and it works great for filtering cordials, milk-washed drinks, clarified juices, etc. geni.us/Vkoa6 (To be honest I don't use it for anything else than for filtering my mixtures. I still use classic paper filters for brewing my coffee. Cheers!
Could you use non dairy milk in the same way? If so, which one would you suggest?
Yes, you can. Check out my Baklava cocktail where I used a similar method. Cheers!
@@KevinKos Thank you! trying it out this weekend :)
Great video as always ! Why did you milk-washed it ? I would have clarified it with agar using Dave Arnold's method
I used this method because milk didn’t add additional flavour, but only the silkiness which is welcomed in this drink. Also, I used a really small amount of milk, mainly for the filtration. Agar would give a slightly metallic taste to the drink which is acceptable in some sours but not here for my opinion. Thank you so much for this amazing question!
Thanks for your amazing answer ! I've never noticed that metallic taste in agar-clarified cocktails, I will make some experimentations. In fact, what was bothering me in milk-washing was the acidity it gives to your cocktail, but I'm sure it is delicious ! And what about an egg-washing (still following Dave Arnold) ? Cheers !
How do you make the 6% citric acid solution?
Its a mixture of 6g of citric acid dissolved in 94g of water.
How would you do this with a sous vide instead of a blender? Just put the donut in the bag with the whiskey?
You can sous vide donuts with the drink, and then make the same process for the filtration. But I found this method faster and more efficient.
Is there a nondairy alternative to clarifying with milk? I don't see this working well with a soyamilk or similar beverage. (Food allergies stink!)
I didn't try that myself, but if you search for "vegan milk clarification", it seems that most milk alternatives should work, especially soy milk and unsweetened almond milk.
As Kai L already wrote, that there are some vegan alternatives that work just great. I would be glad to hear back from you after you'll try it out with some of the alternatives.
I sort of wonder how this might fare with black velvet as the spirit. The caramel and vanilla notes could serve as a nice compliment to a chocolate donut.
That sounds delightful! And with the maple syrup in there too you'd be going full Canadian!
@@KevinKos well, I guess I know what I have to try the next time I can get out to the liquor store
Hello Kevin, would this work well with a cinnamon dough nut and a cinnamon whiskey like the fireball ?
I'd maybe try just using the cinnamon donut first with regular whiskey, then try with fireball if you need more of a cinnamon kick. Let me know how it turns out, if you try it! Cheers!
@Cocktail Time with Kevin Kos yep, gonna try it out today, got the goodies and a holiday
How you make the 6% citric acid solution ?? Please
6 grams of citric acid and 94 g of water.
Surely the usual orange zest would work in with the chocolate notes? Seems a strange omission!
Orange and chocolate work together perfectly, but not so much in this case. Orange would overpower chocolate notes on the nose and on the taste is more of a donut than chocolate. So to sum it up you would get donut/orange notes which s far away from what I wanted to present in here.
Mhh donuts 🤤
- Homer Simpson
where do you get the music for your episodes?
We use this site called Epidemic Sound. Thanks for the question!
What would be different if you poured milk into cocktail and not the other way around?
It will start to curdle before you pour all the milk inside the acidic environment. In this case, all the acidity will dissipate too fast and you wouldn't end up with a clear cocktail. Right opposite. It will be even milkier.
Came for the cocktail, stayed for the music
That's awesome to hear, because the cocktails change every week, but the music stays the same! 😉🎵
Hi sir, isn't the citric acid adding any sourness or acidic taste to the cocktail?
It doesn't affect the taste of the cocktail. It's there only for the curdling process to begin.
If you made it sous vide would be the same way. Add all ingredients in vacuum bag and sous vide??
Thank you
It's much easier and faster to blend it.
😲🤯🤤
💯😎
So creative! Is there anything you can’t make into a good cocktail? Do pasta next time lol
Thanks, Rohan! A Pasta Negroni, the ultimate Italian cocktail? 🇮🇹 😂 But I do have another culinary treat in mind for a future episode, so stay tuned! 😉
@@KevinKos looking forward to it! In the meantime, I’ll try this pasta Negroni you suggested 😂
How would you do it with sous vide?
I would cook it at around 60°C for an hour or two, then I would strain it and clarified it with milk. But I am sure, that blending it like in the episode is more efficient.
@@KevinKos thanks! I'm not sure if it would improve the extraction enough to be worth it
@@rileywebb4178You are right. I mentioned Sous Vide since I often use it in my episodes.
@@KevinKos I plan to try out your recipe, and since it sounds like an interesting experiment, I'm thinking about doing it both ways: the blender + milk clarified version, vs. sous-vide.
(Reason: I really like to milk-clarify cocktails, but it changes the cocktail so much; and half of the time, I prefer the taste of the non-clarified version.)
Now I'm reading that you suggest to clarify it even when sous-vide'ing the whisky. Could you explain why? Many thanks.
@@kail9757 I would love to hear your results of this experiment. I haven't tried to make it in sous vide but I think that it will still come out murky so it needs to be clarified. But if you will try both versions try this one just strained through a coffee filter and without milk washing.
I saw "káva" and "čokoláda" on the bitters you used. I'm czech, and so I understood what those words mean. but since those words appear on producs you own, you must me slavic, right? is it possible we live in neighbouring countries?