What other cocktails do you think would work great with Sous Pression 🤔? Get a mini keg for your Sous Pression experiment: geni.us/3AxwKE And/Or an Isi Nitro Whipper: geni.us/pZA3UX 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/
@@ellyam991 But it’s not the olives that make a dirty martini, it’s the brine they come in. Using this technique with those ingredients would just result in an olive-infused martini. Interesting in its own right, but not a dirty martini.
@@HansMaximum Good idea. Anything muddled would probably be good, like a mojito or daiquiri. I make a version of the bramble where I make a blueberry basil syrup and mix it with gin, lime, and a little Grand Marnier. Might be a good option as well.
@@eyespy3001 exactly! All the flavors, non of the extreme saltiness. For me that sometimes ends up competing with the other notes in the Martini, so it's a win-win
As a chemical engineer ( my profession was founded to stop steam engines exploding ) I must warn this is incredibly unsafe if the pressure vessel is ever to be used for pressurised gasses again. You have no way of measuring the pressure exerted by the ice and it almost certainly exceeds the working pressure of the vessel. This can weaken the pressure vessel and when once again filled with pressurised gas it can lead to a failure which can cause injury or death. In discussing a danger of using the pressure vessel for gas and liquid mixtures as intended after doing this process, I by no means imply the safety of the process described in the video and do not encourage people to use pressure vessels outside of their design specifications
YES! I've been to Edinburgh a handful of times and Panda & Sons is probably my favourite bar in the world. I strongly believe that Iain McPherson is a new genius of the culinary world and I couldn't be happier to see him featured! Thanks you Kos & Co for bringing more attention to Iain and his freezing techniques!
I've always preferred the sharp taste. However I found out mild flavors also have distinct characteristics that I like. This video is very educational and entertaining at the same time. It's always a pleasure to learn different ways to make special cocktails. It was a very good challenge to try during the May holidays in Korea. Well done. Thumbs up.
I'm not fully aware of new innovative techniques in the world of bartending, but I work in the coffee industry where baristas for competitions use freezedestilled milk in the milk drinks- this is a way to concentrate said milk and make a higher sugar and fat content without altering the flavour. I mean this could be applied to make some of the non alcoholic ingredients that goes into a cocktail? I presumes juices of fruits or citruses would be freeze-destill-able? Cheers:)
Freeze a cocktail using a whole bunch of math to figure how much water is necessary for freezing. The pressure can’t expand so it all gets driven inward. When it thaws pop it a bottle, chill it again in the fridge, stir with ice because it’s clearly still not diluted and cold enough, strain and enjoy.
The sous-pression technique seems intriguing, particularly when taking into account the applications of liquid nitrogen for altering flavor and texture. The low temperature can be highly beneficial. However, I have some concerns. It is not a particularly simple method, especially in terms of waiting time, and I wonder if the results are truly worth the effort. Rapid infusion may not deliver the best results, but its speed and efficiency make it a worthwhile option. Alternatively, another method involves freezing the material, such as raspberries, and then placing them in the desired spirit. After a day, the frozen item begins to release its aroma as some cells break down during the melting process, infusing the spirit with ease. Is there really a significant difference between this method and the sous-pression technique?
I absolutely LOVED Panda and Sons. The atmosphere was amazing, the staff was so lovely, and of course the drinks were top notch. I even bought a pin to take back to the states!
As for the colour leeching, I would suggest the ice crystals disrupt the cell walls of whatever you’re diffusing and release coloured compounds in the same way as the trapped flavour compounds we’re doing this for
Cool technique, and definitely building pressure in that container, but it likely won't freeze more than a litttle but because the freezing point declines as pressure increases. Just be careful with how cold your freezer is: water can exert hundreds of atmospheres of pressure from freezing expansion force, which can cause even thick steel pipes to burst.
Thank you for this amazing video, Kevin. This freezing technique made me think of a different freezing technique, Freeze destillation. It's the opposite of normal destillation. Not using the different boiling temperatures, but using the different thawing temperatures for seperating liquids. it's been used in the beer industry in the Netherlands (I've got a 26%abv freeze distilled beer at home), but I haven't heard it being using in the mixology industry. Have you heard of it ever being used?
I have heard of it. In fact, Iain has some similar techniques as you described. Switching is the one that really caught my attention, but it's hard to make it at home with a regular freezer. Thank you!
I don't suggest measuring volumes using a beaker, even if there are graduation on it. The precision of this measurement is often 15% off or more as the markings are just painted on with a screen printing and are not calibrated. Since you have graduated cylinders, you should use those instead - the precision there is closer to 1-2%. Cheers from a chemist!
Hello Kevin, great Video as always. I'd like to try out the method with the Isi Whipper. Did you leave some space or did you COMPLETELY fill the Isi? Thanks for help!
@kevinkos first, thank you so much for another useful lesson! second, I have a lot of questions but the one I would like to ask is: is it possible to use this technique with cocktails that have juices too? Thanks in advance!
Incredible technique, I'm definitely going to try it.... when I get back from Slovenia! I'm going to Ljubljana, Jesenice, and Most na Soči in a week. I am obviously going to Hiša Franko when I am in Most na Soči, but I was wondering if you had some recommendations for restaurants and cocktail bars in Ljubljana or Jesenice? Thanks for the wonderful videos, Kevin! I've learned so much!
Came by Niagara Bar the 27th, which was a holiday in Slovenia. Lora (sp?) made us most welcome and made two delicious Aviation cocktails. The view of the swans in the Drava made it a day to remember indeed! Slovenia is one of the most beautiful countries in the world, and we enjoyed it immensely. Cheers!
Hi! Thank you so much for stopping by! Lovro told me about you and I am so happy you enjoyed the cocktail at Niagara. Lovro really is a true professional! Thank you again and I hope you'll come back to Maribor again soon! Cheers!
@@KevinKos We hope to come again soon, spent 16 days soaking up Slovenia and Croatia, and I can say I had some of the best wines in my life, and I am from Northern California. The people were amazing and my pitiful Slovenian/Croatian was not a problem because almost everyone spoke excellent English, thankfully. I am almost afraid to say how beautiful it was, because I don’t want it spoiled. Lovro deserves a raise, btw. 🥂
Interesting Video and technique! What’s the difference between this and rapid infusion using NO2 in the iSi Whip? Would you do a side by side comparison?
I'm not completely sold on this. Is there a benefit to this as opposed to rapid infusion? One thing that puts me off is that the drinks are prediluted but to chill them again you need to stir them over ice, diluting them even more.
Very interesting! The Manhattan seemed quite diluted… at 45%, that's much more than a little melt from ice while stirring to chill if making normally. Did the cocktail not taste… thin?
45% sounds like a lot, but it's not too much. The recipe is from liquid intelligence, where Dave Arnold used the same dilution and alc vol in his Manhattan. You will be surprised how much water we get by stirring and chilling. However, my first try was with less dilution, but it didn't freeze in a regular freezer because of the higher alcohol volume.
The dilution might seem high because people typically calculate it based on the final product's volume. However, in this case, the dilution is determined by considering the individual ingredients' volume during the cocktail's preparation. This method provides an understanding of the dilution in relation to the components used. When assessing the dilution based on the end product, the value is approximately 30-31 percent, offering a different perspective on the overall mixture.
Sorry but I didn't get one thing: why you stirred the first cocktail before serving, adding diluition, and serves the manhattan straight out the bottles without doing the same? What does change from preparing the first cocktail with the keg and the second one with the cream whipper?
This sounds like a couple of things are happening and id be curious how they compare to not either not freezing, or freezing only the grapes. 1. I've heard from other videosthat putting alcohol in the freezer damages flavora (i assume oils or other compounds are being broken down). I assume this is happening with the various alcohols in the cocktail. 2. Grape cell ealls are being damaged by freezing and thawing, allowing an amount of juice to escape (with a possible contribution from the skins). I'd be curious how fresh pressed grape juice compares, likely a more present flavor. 3. I'm curious if the inventor of the technique tried using this method for fractal distillation of the cocktail, allowing water to be removed to concentrate.
Heyy Kevin, thank you for your amazing videos...just have a question, how do we calculate the dilution for each drink? And the amount of fruit/herb? Thanks in advance
Amazing! Do you think it's possible to use a stainless steel bottle? Like the reusable ones you find on Amazon or the amount of air in the walls is a problem? Thank you
I don't think so. It's expanded slightly, but I think there shouldn't be a problem. However, if you want to be 100% sure, it's best to have a ker special for this technique.
I think this would have been more interesting to compare the notes using rapid infusion vs the freezing technique. I’m still not sure it would be different.
Agreed. In fact, I thought that’s where this video was heading when I saw the iSi whipper, but unfortunately that’s not what we got. To me, this technique seems like a waste of time to achieve what can be achieved in minutes with rapid infusion.
Very interesting video, this is my favorite cocktail channel on youtube. Ive been messing around with coffee infusions myself, I wonder how this would affect a hard bean as opposed to a soft fruit? Cheers from Boston
At room temp, it's faster. You then place the bottles in the fridge before use and stir briefly over ice. Thank you for the kind words, Tiago! Cheers to Brazil!
Hey Kevin coming from the coffee world trying to expand my knowledge of cocktails and technique(for competions and fun!) is there a reason to use ml volume measurements instead of weighing in grams? Specifically for smaller measurements, I know see how using ml would be easier for larger volumes. Love your content by the way!
What about using herbs like mint or basil with the sous pression techniqe? Or even citric peels. Would the flavour be overwhelming or maby bitter with the peels?
I think Iain is already doing some sous pression cocktails with herbs so you're on the right path. I think peels would work as well. Best way is to try it out 🤩
How it's different from jacking - when you freeze a fruit and let it thaw in spirit? It seems more involved in terms of equipment, time and effort. I.e. I would just freeze grapes and put them in gin
Since alcohol doesn't expand and the water does, I am afraid that using this technique with shrubs and cordial wouldn't contain the pressure only inside the keg. It might expand.
This is a cool technique (sorry, couldn't resist). Good tip about using a whipping siphon as a test before moving on to batches that need a full bottle of booze.
Do you actually work in a bar yourself or are you a purely hobby bartender? I Just love all of your videos and love so much learning from you! You are a big inspiration to me :)
This video should have 10x more views. Because there are no onlyfans girls on your video you're not getting millions of views. I respect the integrity.
Great channel and mouthwatering cocktails, but... this time the 'science' is completely wrong. 😞1) This pressure does not affect liquid or solid ingredients in any way (it would affect things containing gases, like oak chips). 2) The pressure is very low, the containers yield readily and thus limit the pressure buildup (the 'freezing pressure' of water is ~ 40 000 PSI, only a gun barrel could handle that) 3) The only effect here is the formation of ice crystals, which rupture the cell walls of the grapes and release the contents more freely (do a blind test without the 'pressure' vessel to be convinced). Again: great results, but wrong explanation. Freezing can be used to do a number of other things (some perhaps illegal!), too, but the pressure effect is just imagination.
![What's in the box?! 1890s Safe [Restoration]](/img/n.gif)
What other cocktails do you think would work great with Sous Pression 🤔?
Get a mini keg for your Sous Pression experiment: geni.us/3AxwKE
And/Or an Isi Nitro Whipper: geni.us/pZA3UX
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/
A sous pressed martini with olives for a classier dirty martini would be awesome 😎
Caipirinha!
@@ellyam991 But it’s not the olives that make a dirty martini, it’s the brine they come in. Using this technique with those ingredients would just result in an olive-infused martini. Interesting in its own right, but not a dirty martini.
@@HansMaximum Good idea. Anything muddled would probably be good, like a mojito or daiquiri. I make a version of the bramble where I make a blueberry basil syrup and mix it with gin, lime, and a little Grand Marnier. Might be a good option as well.
@@eyespy3001 exactly! All the flavors, non of the extreme saltiness. For me that sometimes ends up competing with the other notes in the Martini, so it's a win-win
As a chemical engineer ( my profession was founded to stop steam engines exploding ) I must warn this is incredibly unsafe if the pressure vessel is ever to be used for pressurised gasses again. You have no way of measuring the pressure exerted by the ice and it almost certainly exceeds the working pressure of the vessel. This can weaken the pressure vessel and when once again filled with pressurised gas it can lead to a failure which can cause injury or death.
In discussing a danger of using the pressure vessel for gas and liquid mixtures as intended after doing this process, I by no means imply the safety of the process described in the video and do not encourage people to use pressure vessels outside of their design specifications
Yeah, I was sitting here as a physicist, just two and a half minutes in, and I'm like "what- what are we doing here"
Would you say the same as the keg vessel, or just in reference to the canister?
Would love to see you mess around with a couple of McPherson’s other techniques: base switching and switch finishing.
I agree. I am already thinking about the next one.
YES! I've been to Edinburgh a handful of times and Panda & Sons is probably my favourite bar in the world. I strongly believe that Iain McPherson is a new genius of the culinary world and I couldn't be happier to see him featured! Thanks you Kos & Co for bringing more attention to Iain and his freezing techniques!
Thank you for watching the episode! I hope I'll be able to visit Panda & Sons soon. Cheers!
You are rapidly becoming my favorite UA-camr for science experiments. Thank you; I can't wait to try this technique.
Much appreciated! Thanks a lot!
I've always preferred the sharp taste. However I found out mild flavors also have distinct characteristics that I like. This video is very educational and entertaining at the same time. It's always a pleasure to learn different ways to make special cocktails. It was a very good challenge to try during the May holidays in Korea. Well done. Thumbs up.
I read the same article-and dismissed it as a technique beyond my capability or desire. Thanks for delving deeper, Kevin!
You are welcome!
I'm not fully aware of new innovative techniques in the world of bartending, but I work in the coffee industry where baristas for competitions use freezedestilled milk in the milk drinks- this is a way to concentrate said milk and make a higher sugar and fat content without altering the flavour. I mean this could be applied to make some of the non alcoholic ingredients that goes into a cocktail? I presumes juices of fruits or citruses would be freeze-destill-able?
Cheers:)
Iain does that too, in his latest cocktail menu. This might be the next episode using one of his techniques. Thank you!
This is super interesting. I don't know if I understood most of it. Gonna have to go back and watch again.
Freeze a cocktail using a whole bunch of math to figure how much water is necessary for freezing. The pressure can’t expand so it all gets driven inward. When it thaws pop it a bottle, chill it again in the fridge, stir with ice because it’s clearly still not diluted and cold enough, strain and enjoy.
Glad you like it! Thank you Cabbage Hatch for the explanation.
The sous-pression technique seems intriguing, particularly when taking into account the applications of liquid nitrogen for altering flavor and texture. The low temperature can be highly beneficial. However, I have some concerns. It is not a particularly simple method, especially in terms of waiting time, and I wonder if the results are truly worth the effort. Rapid infusion may not deliver the best results, but its speed and efficiency make it a worthwhile option.
Alternatively, another method involves freezing the material, such as raspberries, and then placing them in the desired spirit. After a day, the frozen item begins to release its aroma as some cells break down during the melting process, infusing the spirit with ease. Is there really a significant difference between this method and the sous-pression technique?
I absolutely LOVED Panda and Sons. The atmosphere was amazing, the staff was so lovely, and of course the drinks were top notch. I even bought a pin to take back to the states!
As for the colour leeching, I would suggest the ice crystals disrupt the cell walls of whatever you’re diffusing and release coloured compounds in the same way as the trapped flavour compounds we’re doing this for
Wow! Cool technique and so accessible to the home bartender.
It really is! Iain McPherson is a true mastermind!
Cool technique, and definitely building pressure in that container, but it likely won't freeze more than a litttle but because the freezing point declines as pressure increases. Just be careful with how cold your freezer is: water can exert hundreds of atmospheres of pressure from freezing expansion force, which can cause even thick steel pipes to burst.
Genuinely amazing
such a cool idea. always so much information on your videos. thanks and cheers
Glad you like it! Cheers!
Thank you for this amazing video, Kevin. This freezing technique made me think of a different freezing technique, Freeze destillation. It's the opposite of normal destillation. Not using the different boiling temperatures, but using the different thawing temperatures for seperating liquids. it's been used in the beer industry in the Netherlands (I've got a 26%abv freeze distilled beer at home), but I haven't heard it being using in the mixology industry. Have you heard of it ever being used?
I have heard of it. In fact, Iain has some similar techniques as you described. Switching is the one that really caught my attention, but it's hard to make it at home with a regular freezer. Thank you!
I love episodes like this that try new, cutting-edge stuff!
Glad you like it!
Realize it needs really deep freezing, but feel like Switches didn’t take off as much as it should have - so many possibilities!
I don't suggest measuring volumes using a beaker, even if there are graduation on it. The precision of this measurement is often 15% off or more as the markings are just painted on with a screen printing and are not calibrated. Since you have graduated cylinders, you should use those instead - the precision there is closer to 1-2%. Cheers from a chemist!
Hello Kevin, great Video as always. I'd like to try out the method with the Isi Whipper. Did you leave some space or did you COMPLETELY fill the Isi? Thanks for help!
@kevinkos first, thank you so much for another useful lesson! second, I have a lot of questions but the one I would like to ask is: is it possible to use this technique with cocktails that have juices too? Thanks in advance!
Incredible technique, I'm definitely going to try it.... when I get back from Slovenia! I'm going to Ljubljana, Jesenice, and Most na Soči in a week. I am obviously going to Hiša Franko when I am in Most na Soči, but I was wondering if you had some recommendations for restaurants and cocktail bars in Ljubljana or Jesenice?
Thanks for the wonderful videos, Kevin! I've learned so much!
Hi! There are some cocktail bars in Ljubljana that it's great to visit. Hit me up on Instagram so I can give you some recommendations. Cheers!
Came by Niagara Bar the 27th, which was a holiday in Slovenia. Lora (sp?) made us most welcome and made two delicious Aviation cocktails. The view of the swans in the Drava made it a day to remember indeed! Slovenia is one
of the most beautiful countries in the world, and we enjoyed it immensely.
Cheers!
Hi! Thank you so much for stopping by! Lovro told me about you and I am so happy you enjoyed the cocktail at Niagara. Lovro really is a true professional! Thank you again and I hope you'll come back to Maribor again soon! Cheers!
@@KevinKos We hope to come again soon, spent 16 days soaking up Slovenia and Croatia, and I can say I had some of the best wines in my life, and I am from Northern California. The people were amazing and my pitiful Slovenian/Croatian was not a problem because almost everyone spoke excellent English, thankfully. I am almost afraid to say how beautiful it was, because I don’t want it spoiled. Lovro deserves a raise, btw. 🥂
Doing this with pomegranate!! What kind of cocktail should i riff off of?
@thecocktailpanda is a legend for the idea❤
These cocktails were so good you should do them tw-ice 🥶
Great video as always. Your dedication is commendable 😊
I appreciate it! Cheers!
I have a persimmon lemongrass white Negroni thawing right now. Excited to
See the outcome
let me know how you like it! Cheers!
Hope we will have a chance to visit Panda&Sons and try some cocktails there! Awesome Ian!
That would be awesome!
Interesting Video and technique! What’s the difference between this and rapid infusion using NO2 in the iSi Whip? Would you do a side by side comparison?
It's a similar technique. I might do that too. Cheers!
I'm not completely sold on this. Is there a benefit to this as opposed to rapid infusion? One thing that puts me off is that the drinks are prediluted but to chill them again you need to stir them over ice, diluting them even more.
Very interesting! The Manhattan seemed quite diluted… at 45%, that's much more than a little melt from ice while stirring to chill if making normally. Did the cocktail not taste… thin?
45% sounds like a lot, but it's not too much. The recipe is from liquid intelligence, where Dave Arnold used the same dilution and alc vol in his Manhattan. You will be surprised how much water we get by stirring and chilling. However, my first try was with less dilution, but it didn't freeze in a regular freezer because of the higher alcohol volume.
@@KevinKos fascinating!
The dilution might seem high because people typically calculate it based on the final product's volume. However, in this case, the dilution is determined by considering the individual ingredients' volume during the cocktail's preparation. This method provides an understanding of the dilution in relation to the components used. When assessing the dilution based on the end product, the value is approximately 30-31 percent, offering a different perspective on the overall mixture.
Sorry but I didn't get one thing: why you stirred the first cocktail before serving, adding diluition, and serves the manhattan straight out the bottles without doing the same? What does change from preparing the first cocktail with the keg and the second one with the cream whipper?
I love that beehive coupe glass! Where did you find it?
It's from Libbey. I love it too!
I live in the states. How could I get myself a copy of the pandas and sons menu?
If we were to want to attempt infusing a classic Daquiri with different fruit flavors via this technique, would it freeze at a 55% dilution?
This sounds like a couple of things are happening and id be curious how they compare to not either not freezing, or freezing only the grapes.
1. I've heard from other videosthat putting alcohol in the freezer damages flavora (i assume oils or other compounds are being broken down). I assume this is happening with the various alcohols in the cocktail.
2. Grape cell ealls are being damaged by freezing and thawing, allowing an amount of juice to escape (with a possible contribution from the skins). I'd be curious how fresh pressed grape juice compares, likely a more present flavor.
3. I'm curious if the inventor of the technique tried using this method for fractal distillation of the cocktail, allowing water to be removed to concentrate.
Heyy Kevin, thank you for your amazing videos...just have a question, how do we calculate the dilution for each drink? And the amount of fruit/herb? Thanks in advance
Amazing! Do you think it's possible to use a stainless steel bottle? Like the reusable ones you find on Amazon or the amount of air in the walls is a problem? Thank you
I am not sure if this steel holds enough pressure.
Kevin, do you think that this technique damages the keg for using with its regular use later (meaning CO2 pressure)?
I don't think so. It's expanded slightly, but I think there shouldn't be a problem. However, if you want to be 100% sure, it's best to have a ker special for this technique.
Great video! you could try diluting the cocktails with ice instead of water and speeding up the process?
Yes, you can do that too.
Very cool. Love the look of your videos..
I think this would have been more interesting to compare the notes using rapid infusion vs the freezing technique. I’m still not sure it would be different.
Agreed. In fact, I thought that’s where this video was heading when I saw the iSi whipper, but unfortunately that’s not what we got.
To me, this technique seems like a waste of time to achieve what can be achieved in minutes with rapid infusion.
Thank you! Yes, this would probably be better to compare.
Very interesting video, this is my favorite cocktail channel on youtube. Ive been messing around with coffee infusions myself, I wonder how this would affect a hard bean as opposed to a soft fruit?
Cheers from Boston
Thank you so much! Interesting ideat! That's for sure something worth trying. Thank you!
Fantastic video. Excited to mess with this.
Enjoy!
Hey Kevin, did you leave it unfreezing in the fridge or at room temperature? Thanks a lot and keep up the great work! Cheers from 🇧🇷
At room temp, it's faster. You then place the bottles in the fridge before use and stir briefly over ice. Thank you for the kind words, Tiago! Cheers to Brazil!
How did you calculate your freezing temperature as a function of ABV? Super cool video btw
I used some web calculators for that. Thanks!
Hey Kevin coming from the coffee world trying to expand my knowledge of cocktails and technique(for competions and fun!) is there a reason to use ml volume measurements instead of weighing in grams? Specifically for smaller measurements, I know see how using ml would be easier for larger volumes. Love your content by the way!
Basically because its a more precise way to measure out volume rather than other measurements because not every product has the same density.
Does this technique work well, or any different, with citrus+sugar mixed drinks?
What about using herbs like mint or basil with the sous pression techniqe?
Or even citric peels.
Would the flavour be overwhelming or maby bitter with the peels?
I think Iain is already doing some sous pression cocktails with herbs so you're on the right path. I think peels would work as well. Best way is to try it out 🤩
You're the first YT Channel I've seen use Citadelle Gin. I don't know if it's just not (or rarely) available in the US, but it was quite a surprise.
I haven't had any trouble finding Citadelle in the US. It's one of my favorites!
Great gin for sure!
I wonder if you can infuse burnt wood into a cheap whisky. Would it take on unwanted flavours or not*
Any thoughts on using herbs in this technique? Mint?
It will work too.
Typically, freezing leads to contraction. Water is one of the exceptions due to the polarity.
Would it be possible to suppress citrus fruits for making super juice
It might, but I don't see it as a neccesary step for the super juice.
Cocktail Time with Kevin Kos doesn’t miss
Thanks!
Might not be your wheel house, but would love to see you play with a rotational evaporator to make tinctures
Expensive gadget for sure 😄 Maybe Buchi will send me one to try it out 😃
Hey Kevin, I need this coupet with lines 😮 Can you send me link?
I know it's Libbey, but not sure of the right name for this glassware line
Amazing Video Kevin! As always! \m/
Thank you!
Wonder if this would work on a bitter recipe.
I am not sure about bitters here. I would still rather go with classic infusion with bitters.
How it's different from jacking - when you freeze a fruit and let it thaw in spirit? It seems more involved in terms of equipment, time and effort. I.e. I would just freeze grapes and put them in gin
Nitro Whipper full and in the freezer, you might want to have a look at the amount of bitters suggested in the chart, it says 163ML
that looks fun : )
非常有可操作性的技法，，，学习了
Dont use the white pith of citrus fruits. Ik makes de cocktail bitter. I have tried.
I wonder if you could use this technique to infuse vinegar and syrup for shrubs and cordials? 🤔
Since alcohol doesn't expand and the water does, I am afraid that using this technique with shrubs and cordial wouldn't contain the pressure only inside the keg. It might expand.
@@KevinKos good point, thank you!
Is it possible to sous press just a spirit by itself
you would need ultra low temperature freezer that.
Sounds like molecular gastronomy but with alcoholic beverages
This is a cool technique (sorry, couldn't resist). Good tip about using a whipping siphon as a test before moving on to batches that need a full bottle of booze.
Thank you! 🥂
Will you put out a calculator or this one as well?
Do you actually work in a bar yourself or are you a purely hobby bartender? I Just love all of your videos and love so much learning from you! You are a big inspiration to me :)
I used to work behind the bar, and I have been in the hospitality business for 17 years now. Thank you so much!
Genius
Ill try green grapes…
great idea!
This video should have 10x more views.
Because there are no onlyfans girls on your video you're not getting millions of views.
I respect the integrity.
thanks!
out of context a bit, but we (I) all know where you get your ties!
Awesome! In this case, you can order the same one as the one I am wearing 😄🥂
@@KevinKos -- want to know --
damn, couldn't even proof read a single sentence comment.
gonna need a drink 😏
Iain is fuckin sick
🥶🥶
Am I in before Tim? 😂
Look like Time took some time off 😄
You should never measure using beakers. Graduated cylinders are for measuring not beakers. The measurements can be off significantly.
thank you for the suggestion!
Great channel and mouthwatering cocktails, but... this time the 'science' is completely wrong. 😞1) This pressure does not affect liquid or solid ingredients in any way (it would affect things containing gases, like oak chips). 2) The pressure is very low, the containers yield readily and thus limit the pressure buildup (the 'freezing pressure' of water is ~ 40 000 PSI, only a gun barrel could handle that) 3) The only effect here is the formation of ice crystals, which rupture the cell walls of the grapes and release the contents more freely (do a blind test without the 'pressure' vessel to be convinced).
Again: great results, but wrong explanation. Freezing can be used to do a number of other things (some perhaps illegal!), too, but the pressure effect is just imagination.
Thank you for this explanation! 🥂
Thank YOU for the best cocktail channel ever. 🙂 Especially the homemade versions of famous brands. Keep them coming! Campari, one day perhaps? 🍸
Wut....😁
so over the top. Like who has this capability?
another useless invention