15+ NEW Cocktail Hacks You Didn't Know Existed!
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- Опубліковано 29 чер 2024
- Today we’re going over 17 new Cocktail Hacks to take your bar skills to the next level, but there’s a surprise… These will be hacks from you, Friends of Cocktails! From replacing a sous vide bath with a ziplock bag and a kitchen thermometer, to using tinctures to create any flavored syrup, you won’t want to miss these tips and secrets that will help you make better use of your ingredients, create less waste, and waste less time while behind the bar. If you’re ready, then let’s begin. It’s Cocktail Time!
Try Liber & Co’s Gum Syrup: bit.ly/CTandLiber
Be more precise with short necked Bitters Bottles: geni.us/5KSIdv
Get Jeffrey Morgenthaler’s The Bar Book for more hacks: geni.us/LqMZ
Label your ingredients with this label maker: geni.us/SGOSQj
Get the full list of these 16+ cocktail hacks here: www.kevinkos.com/post/more-co...
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0:00 Today on Cocktail Time
0:37 Dash Potent Ingredients
1:33 Use Dasher Bottles for Bitters
2:27 Citrus Essential Oil Spray
3:09 Freeze Citrus Husks
3:36 Use a Strainer as a Stecil
4:01 Separate Eggs with a Hawthorne
4:29 Pour Two Cocktails at Once
4:46 Flavored Glue for Garnishing
5:26 Flavorful Powders for Glass Rims
5:57 Flavor Syrups with Tinctures
6:56 Make Better Ginger Infusions
7:25 Seal Your Wine Ingredients
8:05 Homemade Sous Vide
8:59 Label Your Cocktail Ingredients
9:20 Filter Using a Paper Towel
9:46 Bonus Hack - Homework Before Pour-work
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#hacks #cocktailtime #efficiency
How many of these hacks did you know before today 😎?
Try Liber & Co’s Gum Syrup: bit.ly/CTandLiber
Be more precise with short necked Bitters Bottles: geni.us/5KSIdv
Get Jeffrey Morgenthaler’s The Bar Book for more hacks: geni.us/LqMZ
Label your ingredients with this label maker: geni.us/SGOSQj
If you like what we do, you can also support the channel here:
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These are great hacks. I too would love a tincture episode. This might be a boring one but a storage episode would be helpful too
Noted! 🥂
Nice, a tincture episode would good too. Cheers! 🥂
noted. Thanks!
would love a video on tincture!
Noted!
I would love to see a tinctures episode!!
Here are two of my favourite hacks:
When infusing with fruits or berries do not use fresh ones but dry them first. This way you can add more of them to the alcohol and it doesn’t get diluted with the water fresh fruits contain. Makes for very intense flavours.
Infuse vodka - or your favourite spirit - with grounded coffee instead of using a coffee liqueur. This way you can make a drink as sweet as you want by adding sugar separately.
Thanks for sharing!
Would love to see a tincture video! Thanks for what you do!
Noted!
You are THE man Kevin👊 Love cocktail time👌👌👌
The video was amazing! Please make more
An episode where dive deep into tinctures sounds interesting, i’d love to see it in the future 😊
I've just arrived to you channel, ITS MASSIVE!!! Congrats for such good job! Big hug from Argentina!
Great stuff in this episode! Bravo!
Thanks!
Just commenting to give this a little traction, love your channel!!
I was just thinking about the tincture hack for the bar I work at! Love to see it in action 🔥
Cheers!
I love your copper blazer so much!
Thank you!!
again cool tips! thanks!
I often use an iSi whipper for cold infusions. Works very well and gives great flavour.
Love it too! 🥂🥂
i use to tilt my jigger 45° to measure half jigger. so if i had a half ounces jigger and need just a quarter, i tilt the jigger to 45° angle then used it as usual. 😅
Hey Kevin, since you recommended it now for a couple of time: Pumping air into a bottle of prosecco or anything sparkling doesn't help that much, unfortunately. It has to do with the high level of CO2 in the liquid and the very low CO2 concentration in even high pressure air. The diffrend levels will balance quite quickly, especially when the bottle is shaked a little. The Action Lab made a science video about it, called "Is the Fizz-Keeper a scam?" where he points out, that the partial pressure of the gas your intressed in, is way more important then the total pressure. :)
Yes please for tinctures.
Also for wine-based liqueurs, i.e. vermouth, I opt for just capping and storing in the fridge. The taste difference after 2 months is not significant, especially if I am mixing it with other flavours.
I use an Inert Gas System (Argon spray) for more delicate and less used bottles; I want to eliminate the air I find continually vacuuming and re-pressurizing the bottle doesn't help the shelf life significantly and the argon barrier is way better than any hand pump to eliminate oxygen infiltration.
But to anyone who drinks wine, I highly recommend an inert gas/heavier-than-air system.
Interesting! Thank you for sharing!
Tinctures episode pleasseee
Thanks!
Have you ever done a complete series of modern cocktail techniques in 1 video and explain how to use them if you do it will be great for me and for the young Bartenders as well
Not yet! But it might be a cool episode. Thanks for the idea!
2:25 I have a couple of these. How in the world do you get them fully clean. Maybe I need better brushes but Ango left a stain on one of them.
As always, useful tips! I wanted to improvise a sous vide myself, however my vacuum machine is far from here and I can't find heat-stable ziplocks :(
I bought mine in Aldi (Hofer in Slovenia) but you can check it on amazon. They should have it
@@KevinKos I tried searching in Italian and English, but the only ones that could be used for that are the ones I should seal with my vacuum. All the ziplock seems to be only safe up to 60°C
@@mattia_carciola Can you hit me up on Istagram? I might find some ziplock bags from amazon.de which you might find it usefull.
@@KevinKos ❤️❤️❤️
can you make an amaro?
Tinctures please
Question re: paper towel as a filter.
Is there any concerns how paper towel is treated chemical wise?
Apparently most paper towel is treated with formaldehyde and chlorine..
You can buy those that aren't. Usually, it says on the label that it can be used for food. At least, that's the case in stores where I live.
Thanks for the great video!
For bitters-precision I tend to use a pipette and do 0.8ml as 1 dash.
What about the shelf life of your bitters if you put them in dasher bottles? I wanted to buy a set for a long time, but I'm afraid I can't close them properly enough to store the bitters for longer.
Great suggestion! Set that I listed comes with small rubber caps so it should be good for long time.
18 Years behind the bar might also be a hack to stay looking young 😉
Ice hack, my favorite one, seeded thermos cup clear ice
Directional freezing in a big cooler will annoy your roommates, so instead go one cube at a time using this technique (I found someone advertising it on UA-cam once)
Let me paste the full recipe, adapted from v=RWitzPjzIAk&pp , utilizing nucleation seeds
Take any number of large (400-500ml) insulated cups
Prepare for each a clear ice seed, made from the clearest ice you can a) buy or b) make with a previous method (for example this method unseeded) The seed should make up at least 30% of the exposed surface area of your cup, but has to fit inside it
Fill the cups almost to the top, put into freezer
After 8h, add seed to each cup After 30h, earliest harvest time is
reached
For each hour after that, you gain
some more weight on the ice disks After 56h, your cup might be almost
frozen through Always pull out cups before frozen through, it will be very hard to take out if its completely frozen
Let temper inverted on Countertop for 15 min
Take over to the sink, press firmly on sides, gently increasing pressure to not damage the cup
If your cup is incompressible, apply warm water and wait until the ice moves
If it is compressible, ice should fall out now
If you didn't push a late harvest time, no further processing should be needed
Well done bro i will pray for god for your better life and better health 🙏🙏🙏🙏
Thank you!