Pre-batched Negronis are my favorite thing! Equal parts, doesn't get any easier! Sometimes I'd throw a couple of orange peels in the bottle, so I didn't need to peel when serving, but this orange mist is an awesome idea! 🤤🥃
Dont forget your water added to the mix. When I do batched Negroni I only use 20% of total batch. Thats enough for my taste. Like Kevin uses 30% water.
Great recipe! Just a quick few notes on the beer side of things: Have you looked into milk stouts or imperial stouts as an option? There are many available that would go great with this and you could spare yourself the maple sirup as they are sweeter than guinness, which is fairly dry. Also you noted correctly that protein is responsible for the foam in beer, however starch is only an ingredient on the front end of the beer as its pulled out of the malt and then with the malts enzymes broken down into sugar. Starch in a finished beer would be pretty bad for the brewer, they usually try to avoid that.
I looked at some nutrition facts of the Guinness beer and it says that there is approximately 10g of starch per can. But thank you for bringing that down. I will do some further research. Also, thank you for giving me the ideas about which beer would go better in here. Cheers!
When I batch cocktails I follow Dave Arnold's tips from Liquid Intelligence. I mix everything except for the water and place it in the freezer in plastic bottles to get it super cold without freezing, and shortly before serving I stir in the correct amount of cold water with a few small ice cubes.
That's such a great and simple idea. I've always struggled with the idea of throwing a party for friends and handling cocktails - you either spend a lot of time making them, instead of interacting with the guests, or you compromise for the simplest stuff. Last summer, I experimented with punches, which turned out great, but pre-batching several different cocktails would be a fantastic idea. I'd love to see a similar video on something like whiskey sour, if only to see how you'd handle the creamy texture from the egg white.
Kevin, I made a pre-batched old fashioned following your recipe and took it to a poker game. Everyone loved it! I swapped out the Jameson for a split base of rye and bourbon it it worked well. Thanks for the continued inspiration! Cheers!
2 роки тому+5
First. 😁 def gonna try this out!! Great tips and ideas for my next family reunion!!
First of all thank you for your channel! I wanted to ask if it's possible that you make a video or something explaining the "laws" of pre batch cocktails, Acids/sugar/alcohol/juice time of preservation etc. I think it's an amazing content and gives a lot of option for people creating at home
I pre-batched Ward Eight with the lemon and orange super juice. Because of nature of orange super-juice, I used 3 parts orange to 1 part lemon, instead of equal amounts. It turned out pretty great.
Hi. Pre-batch cocktail is an awesome idea, please make more of it. I live alone and pretty busy, I don't have fresh ingredients laying around when I'm craving a drink, so I rather make the whole batch then enjoy it throughout the week.
I make a pre batched coffee old fashioned every time I go camping. 2 oz bourbon, 1 oz Mr Black, and 4 dashed aztec chocolate bitters per drink. I usually fill a quart jar of this ratio so I can share with camper neighbors when I am camping. People love it when they wake up camping to have their neighbor with a coffee cocktail for them.
I have a beer themed party this weekend where people are expecting me to wow them with some cocktails. You just gave me the recipe that I needed to knock their socks off. Wish me luck!!
One of my go to beer cocktails is 30ml vanilla vodka, 30ml apple juice, 15 ml caramel syrup, 5ml JD honey and 1 egg white. Top with a chilled pale ale. Its a beauty. You could batch the first 4 ingredients perhaps and add egg white and ale to order. I serve straight up in a half pint tankard as a bit of a gimick. See what you think.
@@KevinKos it was amazing!!!! Everyone was blown away. You make the impossible and complex accessible to normal people. I did both the stout foam and peroni foam. Both were perfect. I ran out too quickly though as everyone wanted seconds. Thank you for making our lives more interesting with your videos. You are awesome!!
Pre-batching is our lord and saviour in a crowded bar.. great vid!! I've been pre-batching a cocktail with oleosacharums and the juice of different citruses combined but now i have to try it with just superjuices!!
I know it’s not widely seen as such a big deal but the thumbnail on this one is superb. I don’t no what it is but it somehow stands out from all the others you’ve done. Keep up the good work guys. 💪
Are you interested in pre-batched cocktails? If you like what we do, you can 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/
Yes! I'd like to see a prebatched shaken cocktail with citrus juice in the mix. Also, what do you think about a salted ice bath to reach the ideal temperature for the batched cocktail? Add more salt if you want it colder, control the temperature this way. Would it work?
They are cool and nice for a party, but are also a nice change from a punch bowl. They can be served from a keg or bottled for individual servings too which is a pretty cool novelty for special occasions, I think.
I made mine with some woodinville bourbon with simple syrup instead and it was amazing! This is definitely my new favorite old fashioned recipe! I love how simple the foam is. it makes it an easy one to make on short notice for hosting events. I definitely appreciate how stable the foam is with the Xanthan gum. I tried making a foam out of bailees and half and half the other day and had some issues with it bleeding into the drink. I'll have to try adding some Xanthan gum and see if it holds up. Thanks for the tips Kevin!
You should add sous vide to your toolkit. When I batch an old fashioned, I shave the peel of two oranges (as little pith as possible) and add that to my 750ml bourbon with the sugar and water. Sous vide at 140° for two hours and it infuses that orange flavor into the cocktail. It’s really amazing, you should give it a try. You can also make lemoncello in this manner.
Made it today as single serving with Red Breast 12 for myself as a treat. Fantastic ll around now I have just to figure out a use for the left over foam. Good it last a while in the whipper.
I have once made a big bowl of Mojito before a party, just needing to top it up with some soda, and, although not as good as freshly made, it was still enjoyed by the guests!
I pre-batched Mojitos at a wedding, with several fruit purees and soda water on the side for quick dispatch and customization. It was a big hit, which was great since I made a six liter batch...
Mojitos are always a hit! I usually make a lime&mint cordial for fast, clear and delicious Mojitos! Check it out here, if you haven't seen it yet: ua-cam.com/video/dwjAZ_d_964/v-deo.html
@@KevinKos you and your crew are great story tellers. I can imagine how much more work it takes translating every little detail. I want to see that Slovenia style🙅🏻♂️ at least once ☝🏻 that would be super rad 🤙🏼
Very nice. Does batching work for tropical cocktails that contain fruit juices or do the juices change flavor or go bad. If it works, what’s the time limit in the refrigerator? Thanks.
Hi, Kevin. Love your videos. Thank you! Can you please make a specific brand recommendation for a foam making device (the one you use a nitrous cartridge with)? Many thanks.
In my bar, we've tried putting cocktails using foam toppings on our menue before, but we've had bad experiences with the quality of the foam after one or two days. They always go flat and don't foam up anymore, no matter how much gas you're putting in there. You have any tips for that? Otherwise, another great video Kevin :)
It lasts indefinitely. It's alcohol with some etheric oils. You can leave it in the freezer without being afraid of the cocktail becoming solid. When you will mix it you can add a cocktail and chilled water and you have your perfectly chilled OF.
Another awesome Video!! Wow! I can't wait to try and make that beer foam for my old fashions! That's such a good idea! Could I use Soy Lecithin powder in place of Xanthem gum like how you did with the reverse clover club cocktail? What's the difference between the two powders? Thanks!! :)
I have on occations pre-batched French 75 for quick service, this is when I know I have to serve many drinks in a short amount of time. I'd love to know how to elevate such a beverage further and other drinks/cocktails that share similar characteristics.
@@KevinKos I haven't yet. But it is something I will try next as that bit of information really tickled my creativity. I just need to order myself some of the ingredients. Love the Chanel by the way. Very professional, including the bloopers. 😉
That sounds delicious! There's so many combinations to try - beers that would go great with rum, tequila, cognac.. The combinations are out there, waiting for us to try them out!
I’m totally trying this for tomorrow. I made my orange oil or whatever, but all I smell is vodka. I added another 5 drops of orange oil but it doesn’t smell like I was hoping. Should I just keep adding orange oil until I get the right scent?
@@KevinKos Thanks! I have "Now" Essential Oils Orange oil... doesn't say that it's food grade, but says it's 100% pure Citrus Sinensus orange peel oil...
Anyone tried putting the iSi whipper in the freezer for 10-15 mins first before the fridge? Can it cutt down the time on the hour fridge time by putting it in the freezer for a bit first?
I made a pre-batched Manhattan. I also carbonated it inspired by the gin and tonic from cocktail chemistry book. I think the aroma like the orange spray or maybe using bitters would be a nice addition to it.
So if I usually make an old-fashioned with 100 proof bottled in bond would skipping the water work to make it similar versus the 80 proof black barrel?
Hey Kevin, why do you have german labeled ingredients (like the maple syrup for example)? Cheers, much love and thanks for your inspirational channel from Berlin ;)
Great question, Jay. With the finished product at around 30% ABV it should have stay perfectly fine in the fridge way longer than you're likely to keep the bottle full, trust me! If you don't add water it's actually fine to keep it on the shelf. Cheers!
Marshmallow foam 8 oz. cold pressed apple juice 2 oz. Monin Toasted Marshmallow Syrup 4 oz. pasteurized egg white 2 ea. NO2 charges S'mores Old Fashioned 2oz Cocoa or chocolate infused Bourbon 1 Honey sugar cube or 1/8oz Honey simple syrup 10 drops of Bittermen’s Xocolotl Mole chocolate bitters Toasted Marshmallow foam on top
amazing video! do you have to use N2O cartridges for the foam or can you use CO2 as well? the N2O are really hard to get in my country whilst CO2 is widely available...
Think of the ratio of 30 ml vs 6 drops - at that ratio that the oil is still fragrant enough to mimic the smell of expressed orange peel. Pure essential oil is crazy potent and would be way too much. That's why we add so much water when making super juice!
Pre-batched Negronis are my favorite thing! Equal parts, doesn't get any easier! Sometimes I'd throw a couple of orange peels in the bottle, so I didn't need to peel when serving, but this orange mist is an awesome idea! 🤤🥃
Yeah I got some orange, lemon, and grapefruit oils diluted in vodka for lazy citrus garnishes. Haha.
The citrus sprays are such a good hack! And a bottle of Negroni doesn't sound bad either. Cheers!
Dont forget your water added to the mix. When I do batched Negroni I only use 20% of total batch. Thats enough for my taste.
Like Kevin uses 30% water.
Great recipe! Just a quick few notes on the beer side of things: Have you looked into milk stouts or imperial stouts as an option? There are many available that would go great with this and you could spare yourself the maple sirup as they are sweeter than guinness, which is fairly dry. Also you noted correctly that protein is responsible for the foam in beer, however starch is only an ingredient on the front end of the beer as its pulled out of the malt and then with the malts enzymes broken down into sugar. Starch in a finished beer would be pretty bad for the brewer, they usually try to avoid that.
I looked at some nutrition facts of the Guinness beer and it says that there is approximately 10g of starch per can. But thank you for bringing that down. I will do some further research. Also, thank you for giving me the ideas about which beer would go better in here. Cheers!
@@KevinKos is it starch or carbohydrates? Maybe they mean dextrines, the lines arent that clear between what is sugar, dextrines and starches.
I bet Killians Irish Stout beer would be amazing!!
When I batch cocktails I follow Dave Arnold's tips from Liquid Intelligence. I mix everything except for the water and place it in the freezer in plastic bottles to get it super cold without freezing, and shortly before serving I stir in the correct amount of cold water with a few small ice cubes.
You can't go wrong by following Dave's advice when it comes to cocktails! What do you do for garnish?
That's such a great and simple idea. I've always struggled with the idea of throwing a party for friends and handling cocktails - you either spend a lot of time making them, instead of interacting with the guests, or you compromise for the simplest stuff. Last summer, I experimented with punches, which turned out great, but pre-batching several different cocktails would be a fantastic idea.
I'd love to see a similar video on something like whiskey sour, if only to see how you'd handle the creamy texture from the egg white.
Kevin, I made a pre-batched old fashioned following your recipe and took it to a poker game. Everyone loved it! I swapped out the Jameson for a split base of rye and bourbon it it worked well. Thanks for the continued inspiration! Cheers!
First. 😁 def gonna try this out!! Great tips and ideas for my next family reunion!!
Haha, you were fast, Sašo!
First of all thank you for your channel! I wanted to ask if it's possible that you make a video or something explaining the "laws" of pre batch cocktails, Acids/sugar/alcohol/juice time of preservation etc. I think it's an amazing content and gives a lot of option for people creating at home
Thank you for the idea! Cheers!
I pre-batched Ward Eight with the lemon and orange super juice. Because of nature of orange super-juice, I used 3 parts orange to 1 part lemon, instead of equal amounts. It turned out pretty great.
I just love your videos. I’m a huge fan of the science behind the mixology and your explanations are excellent. Thank you!
Thank you!
Hi. Pre-batch cocktail is an awesome idea, please make more of it. I live alone and pretty busy, I don't have fresh ingredients laying around when I'm craving a drink, so I rather make the whole batch then enjoy it throughout the week.
You are welcome! 😉🥂
I make a pre batched coffee old fashioned every time I go camping. 2 oz bourbon, 1 oz Mr Black, and 4 dashed aztec chocolate bitters per drink. I usually fill a quart jar of this ratio so I can share with camper neighbors when I am camping. People love it when they wake up camping to have their neighbor with a coffee cocktail for them.
That sounds like a perfect way to start a day of camping. 🤩 Cheers, Robert!
I have a beer themed party this weekend where people are expecting me to wow them with some cocktails. You just gave me the recipe that I needed to knock their socks off. Wish me luck!!
Great timing! Good luck and don't forget to enjoy the party, that's why these pre-batched hacks are so useful. And report back with how it went!
One of my go to beer cocktails is 30ml vanilla vodka, 30ml apple juice, 15 ml caramel syrup, 5ml JD honey and 1 egg white. Top with a chilled pale ale. Its a beauty. You could batch the first 4 ingredients perhaps and add egg white and ale to order. I serve straight up in a half pint tankard as a bit of a gimick. See what you think.
@@KevinKos I will! I am doing both the Jameson with Stout foam and the Italian Beer Americano with Peroni foam.
@@KevinKos it was amazing!!!! Everyone was blown away. You make the impossible and complex accessible to normal people. I did both the stout foam and peroni foam. Both were perfect. I ran out too quickly though as everyone wanted seconds. Thank you for making our lives more interesting with your videos. You are awesome!!
I've pre-batched Improved Whiskey cocktails recently. I didn't think to add water to account for the ice dilution, but that's a great tip. We'll done!
Glad you found it useful, cheers, Abdiel!
我第一个想到的就是朗姆巧克力 old fashioned 加上清爽啤酒泡沫
A few dashes of orange bitters to the old fashioned batch is great.
True! 🍊
Omg this sounds soo amazing. I really wish I had a foam maker to make one of these!
Amazon is great for all the bits.
Pre-batching is our lord and saviour in a crowded bar.. great vid!!
I've been pre-batching a cocktail with oleosacharums and the juice of different citruses combined but now i have to try it with just superjuices!!
Super Juice is a game changer in pre-batched cocktails too! Cheers!
I know it’s not widely seen as such a big deal but the thumbnail on this one is superb. I don’t no what it is but it somehow stands out from all the others you’ve done. Keep up the good work guys. 💪
Thank you, glad you like it! We put quite some time in to nail the thumbnail for every episode, but some just work better than other, right?
You blow my mind with your use of alchemy 🤯
And you can blow the minds of your friends! Cheers, Michael 🥃
Are you interested in pre-batched cocktails?
If you like what we do, you can 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/
Yes! I'd like to see a prebatched shaken cocktail with citrus juice in the mix. Also, what do you think about a salted ice bath to reach the ideal temperature for the batched cocktail? Add more salt if you want it colder, control the temperature this way. Would it work?
They are cool and nice for a party, but are also a nice change from a punch bowl. They can be served from a keg or bottled for individual servings too which is a pretty cool novelty for special occasions, I think.
LOVE Jameson Black Barrel. Great improvement on the foam. Got to try it out. Coaster looks great with that cocktail.
Thanks, Carl! And thank you again for the coasters, they really complemented this drink!
Awesome!
Thank you!
Thanks for sharing delicious cocktails
With pleasure!
I made mine with some woodinville bourbon with simple syrup instead and it was amazing! This is definitely my new favorite old fashioned recipe! I love how simple the foam is. it makes it an easy one to make on short notice for hosting events. I definitely appreciate how stable the foam is with the Xanthan gum. I tried making a foam out of bailees and half and half the other day and had some issues with it bleeding into the drink. I'll have to try adding some Xanthan gum and see if it holds up. Thanks for the tips Kevin!
Let us know how it turned out! Cheers!
How come he doesn’t have more subscribers? This guys video production is insane
Subs will come. Thank you for all the support! Cheers!
You should add sous vide to your toolkit. When I batch an old fashioned, I shave the peel of two oranges (as little pith as possible) and add that to my 750ml bourbon with the sugar and water. Sous vide at 140° for two hours and it infuses that orange flavor into the cocktail. It’s really amazing, you should give it a try. You can also make lemoncello in this manner.
I use it quite often. It's a great tool for infusing for sure! You will see it in some other episodes.
I have been trying to nail down a recipe for batched old fashioned for a long time. Was never able to get dilution right! Thank you!
Glad I could help! Let me know how this recipe works out for you, cheers!
I think you have reignited my love and interest in making more interesting coctails, thank you for that, much love from Poland
Really happy to hear that! Cheers from Slovenia!
Where did you get that beautiful mustache ice stamp?? Awesome video by the way! Definitely will be trying out this old fashioned recipe!
Just when I was binge watching your stuff
You post a new vid
Blessed
I love these
Just in time! Thank you so much for binge-watching all of my episodes. Cheers!
The chemical expertise and practicality you bring to your videos is so cool
Awesome! Cheers!
These are the types of videos I love ! Thank you for this
Thank you, glad you enjoyed it!
Never batched cocktails but this sounds like an amazing idea! Thanks!
Thanks!
I made it tonight…..I loved it!!!
Love this video. Can you please make a video on a pre batched sour!!
Thanks for the idea!
It's like you knew I was planning a birthday party and need bar planning advice 😁
Hey, have an awesome celebration, Ian! Check out the description of the video for links to videos with more prep ideas!
Excellent video. Quite simple execution that provides an amazing result. Loved this video! Thank you for sharing!
Cocktails can be that way sometimes. Thank you for watching, cheers!
Classy as always
👞👔🎩 😉
Made it today as single serving with Red Breast 12 for myself as a treat. Fantastic ll around now I have just to figure out a use for the left over foam. Good it last a while in the whipper.
Awesome! Cheers!
two words ingenious and incredible
✌️
Can you make a Candy flos cocktail
Your drinks look great man, I’m dying to try this one weigh the beer foam
I have once made a big bowl of Mojito before a party, just needing to top it up with some soda, and, although not as good as freshly made, it was still enjoyed by the guests!
Can't go wrong with a Mojito! Did you use the clarified lime&mint cordial?
@@KevinKos no, just regular limes and mint...this was 5 or so years ago, before I knew much about cocktails (and your channel) :D
I pre-batched Mojitos at a wedding, with several fruit purees and soda water on the side for quick dispatch and customization. It was a big hit, which was great since I made a six liter batch...
Mojitos are always a hit! I usually make a lime&mint cordial for fast, clear and delicious Mojitos! Check it out here, if you haven't seen it yet: ua-cam.com/video/dwjAZ_d_964/v-deo.html
Love this idea! It looks so good!
Beauty in simplicity, right? Cheers!
I made the same suggestion to Truffles…you should do an episode in Slovene. That would be pretty cool. So would subtítulos. Cheers 🥂
Great suggestion! That would be much easier to shoot 🤣
@@KevinKos you and your crew are great story tellers. I can imagine how much more work it takes translating every little detail. I want to see that Slovenia style🙅🏻♂️ at least once ☝🏻 that would be super rad 🤙🏼
Wonderfully done as always 👏
Thanks, my friend!
Very nice. Does batching work for tropical cocktails that contain fruit juices or do the juices change flavor or go bad. If it works, what’s the time limit in the refrigerator? Thanks.
Let me just say… Kos, you give good vid…👏🏻👏🏻👏🏻
Love your channel. Great, inspirational information delivered with panache. Superb.
Thank you!
Hi, Kevin. Love your videos. Thank you! Can you please make a specific brand recommendation for a foam making device (the one you use a nitrous cartridge with)? Many thanks.
I use Isi one and it's fantastic.
Besides the awesome cocktails, where did you get that suit?!? 🙌
I have plenty of different suits which I bought in multiple stores. Glad you like my style! Thank you!
Hi Kev,
Any carbonate cocktails coming?
I've tried but didn't go well. Amazing ideea with the foam . Great job as always.
Thanks ✌️
I already made some but there will be more for sure!
I just need to know, how to pre batch whiskey sour. I need it so much, please!
Try it with super juice 😉
I'm Chile and Peru the pre batched pisco sour is a standard: just put all in the blender, bottle up and bring to the party.
With or without the egg white? 😎
@@KevinKos good point! Could be with the egg white as it will not remain too much time in the bottle... 🤣
Great! Thanks!!
Cheers!
Amazing technique Kevin. Batch cocktails are my go to when I'm having friends over
Awesome! Thank you!
KEVIN!!! This is a great idea!!! Pre-batching is something I've never done in large amounts!! I'm def doing this!!! CHEERS!!!!
Cheers, Tim! Thanks!
wondrous 😎🥃
In my bar, we've tried putting cocktails using foam toppings on our menue before, but we've had bad experiences with the quality of the foam after one or two days. They always go flat and don't foam up anymore, no matter how much gas you're putting in there. You have any tips for that? Otherwise, another great video Kevin :)
Do you use a stabilizer? What kind of emulsifier do you use? Maybe not enough emulsifier?
do you need to refrigerate this? and how long is the shelf life? trying to make a gift for my dad :)
thank you!
It's best to refrigerate but it's not essential. It should be good forever (not/pre-diluted version) since it's still high vol.
How long do those perfumes last? Also what would be the difference (besides a higher alcohol %) if you drop the water before you freeze?
It lasts indefinitely. It's alcohol with some etheric oils.
You can leave it in the freezer without being afraid of the cocktail becoming solid. When you will mix it you can add a cocktail and chilled water and you have your perfectly chilled OF.
Great video! I haven't tried the saline solution but interested. Did you make it yourself or purchase it for cocktails?
Just make it at home - really easy!
thoughts on using something like a black tea instead of water for the dilution?
I use a lot of tea in my creations. Great idea though! Cheers!
wow great looking old fashioned!
Will defintly be making some of that orange perfume asap
Thank you! The citrus mist is really an awesome hack!
@@KevinKos just ordered my orange essential oil! I may never peel another orange depending how much i like this
Yesssss I'm number 4!!!!
LOL
@@carl_busch Its so hard to be number one on this channel!!!!
When @@TheSpiritoftheCocktail says that, you know you've made it! 🤩😎😄
@@robifiser HA!!!! I def slept with my eyes open today!!!!! Hows the baby doing????
Robi is used to sleeping with his eyes open too. Well, we both do 😅👶 thank you for being so fast on our channel 😊
Another awesome Video!! Wow! I can't wait to try and make that beer foam for my old fashions! That's such a good idea!
Could I use Soy Lecithin powder in place of Xanthem gum like how you did with the reverse clover club cocktail? What's the difference between the two powders?
Thanks!! :)
Xanthan is there just to stabilize the foam. Soy lecithin would work ok too but is more an emulsifier than a stabilator. Thank you!
Content idea: 4 regular cocktails elevated with different flavored foams with the recipes.
Noted!
I have on occations pre-batched French 75 for quick service, this is when I know I have to serve many drinks in a short amount of time. I'd love to know how to elevate such a beverage further and other drinks/cocktails that share similar characteristics.
Nice! Do you use Super Juice for preaching French 75?
@@KevinKos I haven't yet. But it is something I will try next as that bit of information really tickled my creativity. I just need to order myself some of the ingredients. Love the Chanel by the way. Very professional, including the bloopers. 😉
Oh man I'm so gonna try this, but I might go for a citrus hazy ipa that smells like OJ instead so the foam has that zest in it.
That sounds delicious! There's so many combinations to try - beers that would go great with rum, tequila, cognac.. The combinations are out there, waiting for us to try them out!
I’m totally trying this for tomorrow. I made my orange oil or whatever, but all I smell is vodka. I added another 5 drops of orange oil but it doesn’t smell like I was hoping. Should I just keep adding orange oil until I get the right scent?
What kind of orange oil do you have? It should add some taste even with the first drop. Make sure it's food-grade essential oil.
@@KevinKos Thanks! I have "Now" Essential Oils Orange oil... doesn't say that it's food grade, but says it's 100% pure Citrus Sinensus orange peel oil...
@@inthebag84Rather contact provider or a manufacturer if you can use it on food/drinks.
How long do you think the shelf life of a batched daiquiri would be if using super juice?
I would say for sure 10 days but I would have to try and did some research for a more precise answer.
I have batched a couple old fashioneds, but nothing to that extent. Really need to pick up one of those whippers.
Chris, it's really a useful tool, you won't regret it! Cheers!
Anyone tried putting the iSi whipper in the freezer for 10-15 mins first before the fridge? Can it cutt down the time on the hour fridge time by putting it in the freezer for a bit first?
I made a pre-batched Manhattan. I also carbonated it inspired by the gin and tonic from cocktail chemistry book. I think the
aroma like the orange spray or maybe using bitters would be a nice addition to it.
Awesome! Thank you!
Are they alterations you'd need to make to the pre-batched drink if you were to age it in a small barrel?
You can age it as it is.
How long can this pre batch old fashion last in refrigerator?
Where can I get the bottle that you used for the pre batch ?
curious question, would atomizing orange bitters work similar to the essential oils/vodka?
That can work treat too.
So if I usually make an old-fashioned with 100 proof bottled in bond would skipping the water work to make it similar versus the 80 proof black barrel?
How you're not sitting at a few 100k subscribers is mind blogging to me
Thanks, Edward! Slow & steady, but we're working our way there and you're helping us with that. Cheers!
Hey Kevin, why do you have german labeled ingredients (like the maple syrup for example)?
Cheers, much love and thanks for your inspirational channel from Berlin ;)
A lot of ingredients I buy in a store (Called Spar) have a label written in German 😀 kind regards to Berlin!
what would be an easy susbstitute to the maple syrup? I live in brazil and M.S isnt common here.
Simple syrup, Demerara Syrup, Honey syrup etc
How long would this last in the fridge?
Great question, Jay. With the finished product at around 30% ABV it should have stay perfectly fine in the fridge way longer than you're likely to keep the bottle full, trust me! If you don't add water it's actually fine to keep it on the shelf. Cheers!
Wow Amazing💕 So cool🌼 Have a nice day♪✨
Thank you! Wish you have a great day too 😉
Hey may I ask what's the purpose of saline solution?
It enhances all the flavors.
How long does the beer foam last in the fridge?
Use it in two or three days.
Could you make a s’mores old fashioned using chocolate bitters and a marshmallow flavoured foam?
FBI wants to know your location. 🕵️♀️😅 That sounds delicious! Did you see my Donut Old Fashioned episode? I think you'd enjoy that 🥃
Marshmallow foam
8 oz. cold pressed apple juice
2 oz. Monin Toasted Marshmallow Syrup
4 oz. pasteurized egg white
2 ea. NO2 charges
S'mores Old Fashioned
2oz Cocoa or chocolate infused Bourbon
1 Honey sugar cube or 1/8oz Honey simple syrup
10 drops of Bittermen’s Xocolotl Mole chocolate bitters
Toasted Marshmallow foam on top
Can you pair a cocktail with an IPA?
Yes, I can. Stay tuned. 😉
amazing video! do you have to use N2O cartridges for the foam or can you use CO2 as well? the N2O are really hard to get in my country whilst CO2 is widely available...
Co2 won't do the work here. If you don't have N2O then blend the mixture and use the foam that will form on top.
Я поставил второй лайк. Недооценённый видос
Thank you!
Can i add foam agent instead of xanthan?
Xanthan is a stabilizer so try to use it with a foaming agent. If you don't have it, you can add more emulsifiers thicker foam.
I’ve been told that you don’t add bitters to Batched cocktails because they intensify and become unbalanced. Is this true?
What can I substitute the Demorara syrup for ?
Demerara i's just a raw brown sugar. You can just use regular sugar or even go with maple syrup. Cheers!
@@KevinKos thanks so much for the reply !!
have you ever made a whiskey slush
I haven't 😅
Perfume session need
Nice suggestion!
Salud🍻🇲🇽
Why would you not put just the straight oil in the bottle? Is there a reason you need to add the vodka?
Think of the ratio of 30 ml vs 6 drops - at that ratio that the oil is still fragrant enough to mimic the smell of expressed orange peel. Pure essential oil is crazy potent and would be way too much. That's why we add so much water when making super juice!
@@KevinKos ok sweet thanks!
With that amount of foam, in the 0,5 L siphon, how many drinks would you able to make?
Approximately 6 cocktails from 0,5l siphon.
@@KevinKos Thank you very much for the answer. Will try this out, on a upcoming get-together with 20 or so people.
Keep up the excellent work! :D
I alway have a bottle of Don Lockwood, Negroni, Martinez and (Clarified) Punch in the fridge, just in case 😁
Smart! 😉🥂