What was your favorite challenge on Drink Masters? 🤔
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/
Oh yes please more episodes of this! there are a lot of drinks that look interesting to do, but we didn't have measurements to go by. In particular, I'd like to see the coconut fash-washed rum an pandan, seemed quite interesting!
Kevin and your team, just wanted to say big thanks for being at the forefront of the youtube channels with the amazing and informative content. Ive said in the past how you elevate the cocktail game for people digesting the content on youtube. Tuning in your channel made me already aware of most molecular techniques that were displayed in the show!
Just finished watching Drink Masters. Would love to see more episodes where you make drinks from the show, but I wouldn't even know where to begin in terms of which ones I'd like to see most! So many cool creations.
For me, Kevin kos you should be hired as judge on the next season, your knowledge in the mixology industry is oustanding, my two favorite Mixologists during the whole show were Suzu and Tao!!
Kevin, I loved the trick of freezing the orange to grate it better, and can be useful for others things such as lime,lemon,grapefruit or ginger as well, great video..Happy Holydays
I've actually tried making some of the drinks on that show as well. At least the ones that I have the ingredients for. I love the technical aspect of it. I love watching your videos as well. I'd love to see more of you recreating them or putting your own spin on it if you were on Drink Masters. I would love to have seen you on it
For the agar pearls, you could dissolve/hydrate the 1g agar in 20g vermouth and add the remaining 80g out of the heat. This way you're heating up only a small part of vermouth and retaining more volatile compounds. The final result will be the same, but with extra flavour. Nice tip with the frozen orange zest and, as always, very nice video!
Loved the episode dude, thank you for your detailed explanations of everything! Quick question, for the Martini, since the pearls are vermouth would you have used less vermouth in the Martini instead of a 2:1 ratio?
Great thinking! I would rather make Dryer Martini but the judges on the show wanted to get wet martini, so I used 2:1 ratio. Otherwise I would go for 4:1 or 5:1 since the pearls are vermouth already.
Dude please make more videos like this making cocktails from the show! I am dying to know the measurements for those recipes! I will like and share all of them just as I am doing this one. No one else is doing this and the show totally inspired me to start my own home bar which I have grown quite a bit and am proud of.
Lep pozdrav iz Kanade. Watching your videos is like watching a top chef artistically creating a masterpiece meal. Each cocktail is a work of art. Vesele božične praznike
I wonder if you could speed up the spherication process by dissolving agaragar in only half the vermouth. Then once it is fully dissolved you put in the other half of room temperature vermouth. That should in theory cool it down faster and maybe also retain the aroma better.
Hi Kevin happy holidays, in the show there was alot of fat washing. I live in toronto so I thought I would checkout Frankie Solariks Bar Chef (host from the show's bar) and I tried his coffee and sesame Kaiseki cocktail. It was alright but I didn't pick up much sesame in the drink itself, it was mostly in the garnish. It got me thinking of trying my own rendition with more sesame in the cocktail, so I went online and found a ratio for fat washing a japanese whiskey with sesame oil. Well it worked, but a bit too well. The sesame flavour come across astringent and had an off smell, it was vile and overpowering. A lot of build up BUT my question for you is how would you go about incorporating sesame into a drink? I would love to see your take on it. The bar chef menu is online if you're interested in more of a breakdown of what I had. Thanks and cheers! 🍻
If it's too overpowering, you can still mix some unwashed whiskey to tame the taste. Although I would need to take some tests before I give you answers on what ratio I would go for. Cheers!
Hello Kevin, first of all you are a true inspiration and your chanel is really something else. Bravo! Now I have a question regarding this video, in a working restaurant bar i am interested in the "shelf life" of both the speheres and air, for example if I dont use all of the sphere the same day are they still good for the next day and how to store them, the air aswell how to store it until you get an order for the cocktail? Thank you in advance and I have to say you have inspired me to elevate my craft of cocktails to another level i have learned more from your videos than i have on my cocktail course. Keep up the good work! Cheers
Hi! Pearls are good the next day too. Just store them in the fridge. Here, the air is a bit more tricky because orange juice oxidizes quickly, so you'll need to make the mixture daily. Thank you!
I made a tequila/coffee negroni with similar orange foam on top of it for our signature menu but I was always wondering what other ways can we make that foam, it's pretty cool but hard to do at busy nights :D
Can someone email them to make a Chef’s Table version with bartenders around the world? They can even do a variation of Street Foods series show casing craft cocktail bars, speakeasies, jazz kissas, etc. KEVIN BE THE PIONEER AND SHOOT THEM THE EMAIL! It would be such an amazing series!
Great video! Do you know how to substitute liquid "sunflower" lecithin for the soy lecithin? I think I've read they are fairly interchangeable, but not sure if the % would be the same. Hoping you have an idea! If not, and I try it, I'll be sure to come back and update.
Loved the concept! The cocktails were great too, but if I'm going with a foam/air on my Old Fashioned I think I prefer the Stout Fashioned with beer foam 🤤🤩
I loved the show and loved this vid. I would love to know what your plane drinks with gin, whisky and tequila would be. Also I have liquid intelligence but is there any other books you would recommend that would show more advance techniques go up my cocktail game.
Yes i agree mixology has got some attention but way behind cooking shows. Once the food is created keeping in mind of cocktails, that day mixologist will be at same level of spot light as chef.
Hi Kevin, I love your channel and I’ve been watching your video’s for quite some years now. Your style is classy like none other and your drinks are very unique. I am a student and a bartender from the Netherlands and I just started my own channel by making my first cocktail video. I know it’s far from perfect, but I would really like your two cents on it, if you got time to watch it. (The video is in my main language, Dutch, since I thought the English market would be to saturated to start. But hopefully you’d still be able to give me any feedback presentation-wise). P.S.: the description is both in Dutch and English
Love this channel but I thought drink masters was lame. Could give you a laundry list of talent I'd rather have serving up drinks any day. It's like having a molecular gastronomy competition and claiming the winner as master of food
You know what? I tried watching the show, and the format of people being snide and a little pissy with each other turned me off. Reality TV 📺 style shows are not for me, but I want to see the technical expertise on display. I just don't want to embrace the competitive aspect of it.
Thanks! Yes, this competitiveness makes shows like this more attractive to someone, but not all of them like it. Thank you! I will try to show some more recipes shown there.
I had a good time watching the show but I wished they explained the stuff they were doing a little better. This video really helps a lot on that front!
Show was fine but Netflix over produce every competition show. Too over the top, too American. More focus on process and presentation rather than ‘personality’. There’s a clear gap for a masterchef the professionals, serious cocktail show
What was your favorite challenge on Drink Masters? 🤔
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/
Oh yes please more episodes of this! there are a lot of drinks that look interesting to do, but we didn't have measurements to go by. In particular, I'd like to see the coconut fash-washed rum an pandan, seemed quite interesting!
Glad you like it, and thank you for the idea. Cheers!
Super nice idea for a video!
Hopefully it is the first episode of many videos featuring cocktails from this show.
Keep up with the great content!
Thank you!
I watched drink masters - I enjoyed your take on the show would like to see more, please!
Loved the show and love this episode!
Kevin and your team, just wanted to say big thanks for being at the forefront of the youtube channels with the amazing and informative content. Ive said in the past how you elevate the cocktail game for people digesting the content on youtube. Tuning in your channel made me already aware of most molecular techniques that were displayed in the show!
Thank you so much! This means so much to us! 🙏🥂 Cheers!
I loved the show! and have been trying to make the drinks off the show. I cant wait for the next season!
Awesome! Cheers!
Ok now I have to try the Irish old fashioned. You made it look so good.
Good tip with the frozen orange. I also free my ginger for when I need to grate it
Thanks for this! You make the intimidating feel accessible. And fun. And doable. I love your take on up-level drinks, so, yes, more from DM, please.
Just finished watching Drink Masters. Would love to see more episodes where you make drinks from the show, but I wouldn't even know where to begin in terms of which ones I'd like to see most! So many cool creations.
For me, Kevin kos you should be hired as judge on the next season, your knowledge in the mixology industry is oustanding, my two favorite Mixologists during the whole show were Suzu and Tao!!
Thank you! 🥂
Yes I watched the show and I really enjoyed it. Thanks
Out of all the amazing techniques in this video, the frozen citrus husk has to be my favorite!
Kevin, I loved the trick of freezing the orange to grate it better, and can be useful for others things such as lime,lemon,grapefruit or ginger as well, great video..Happy Holydays
It's a nice trick my mom taught me. Happy holidays to you too!
The challenges on the show looked really difficult, buy maybe they just needed a Hand 😉
Great explanation of these two techniques. Can't wait to try them both.
Glad you like them! Cheers!
This was great realistically you've done what I was looking for the most
an excellent video, I would love more of these videos.
Thank you!
great content ! was looking to reproduce these cocktails ! thanks a lot !
I've actually tried making some of the drinks on that show as well. At least the ones that I have the ingredients for. I love the technical aspect of it. I love watching your videos as well. I'd love to see more of you recreating them or putting your own spin on it if you were on Drink Masters. I would love to have seen you on it
Thank you so much!
👏👏 you aré máster of cocktail , i hope to see more drink master videos 😀
Such classy episode with an excellent flow! Irish Oldfashioned was a bomb!
Glad you loved it!
Loved it! Would love more videos about drink masters cocktails and techniques. You're amazing, Kevin!
Thank you!
such a fancy and tasty sounding old fashioned. thank you and cheers.
Martini spheres sounds like a cool idea for a Christmas present 🎁
Great idea!
For the agar pearls, you could dissolve/hydrate the 1g agar in 20g vermouth and add the remaining 80g out of the heat. This way you're heating up only a small part of vermouth and retaining more volatile compounds. The final result will be the same, but with extra flavour.
Nice tip with the frozen orange zest and, as always, very nice video!
I agree with you! Thank you for pointing this out! Cheers!
Loved the episode dude, thank you for your detailed explanations of everything! Quick question, for the Martini, since the pearls are vermouth would you have used less vermouth in the Martini instead of a 2:1 ratio?
Great thinking! I would rather make Dryer Martini but the judges on the show wanted to get wet martini, so I used 2:1 ratio. Otherwise I would go for 4:1 or 5:1 since the pearls are vermouth already.
Love that Zest hack!
Dude please make more videos like this making cocktails from the show! I am dying to know the measurements for those recipes! I will like and share all of them just as I am doing this one. No one else is doing this and the show totally inspired me to start my own home bar which I have grown quite a bit and am proud of.
Thank you! I am sure I will do another one. Cheers!
Pretty great Idea to make the drinks from the show. That way if people are like "Oooh I want that, they can find you"
Thanks!
I binge watched drink masters! It was such a fun show.
Your content is always top notch, but man that suit jacket is great!
Glad you like it!
Lep pozdrav iz Kanade. Watching your videos is like watching a top chef artistically creating a masterpiece meal. Each cocktail is a work of art. Vesele božične praznike
Thank you so much! Vesele Božično-novoletne praznike tudi vam 😉
More please!!!
So next you're going to do crazy distillates like that guy Tao, right Kevin?! Haha! Cheers man, really informative video.
Hi Kevin, great Channel!!! Great content as ever...
I would really be interessted in your take on something simple like the screwdriver.
Best regards.
Thank you. I will note it down. Cheers!
I wonder if you could speed up the spherication process by dissolving agaragar in only half the vermouth. Then once it is fully dissolved you put in the other half of room temperature vermouth. That should in theory cool it down faster and maybe also retain the aroma better.
The cocktails look delicious.
Hi Kevin happy holidays, in the show there was alot of fat washing. I live in toronto so I thought I would checkout Frankie Solariks Bar Chef (host from the show's bar) and I tried his coffee and sesame Kaiseki cocktail. It was alright but I didn't pick up much sesame in the drink itself, it was mostly in the garnish. It got me thinking of trying my own rendition with more sesame in the cocktail, so I went online and found a ratio for fat washing a japanese whiskey with sesame oil. Well it worked, but a bit too well. The sesame flavour come across astringent and had an off smell, it was vile and overpowering. A lot of build up BUT my question for you is how would you go about incorporating sesame into a drink? I would love to see your take on it. The bar chef menu is online if you're interested in more of a breakdown of what I had. Thanks and cheers! 🍻
If it's too overpowering, you can still mix some unwashed whiskey to tame the taste. Although I would need to take some tests before I give you answers on what ratio I would go for. Cheers!
in the video you mention how in past videos different techniques and components were used to make air and foam, how do the results change?
it's a different taste and mouthfeel of foams made with different techniques.
Looking forward to making those pearls, thanks! Any idea as to how long they stay good/hold up?
Use it in couple of days.
Hello Kevin, first of all you are a true inspiration and your chanel is really something else. Bravo!
Now I have a question regarding this video, in a working restaurant bar i am interested in the "shelf life" of both the speheres and air, for example if I dont use all of the sphere the same day are they still good for the next day and how to store them, the air aswell how to store it until you get an order for the cocktail? Thank you in advance and I have to say you have inspired me to elevate my craft of cocktails to another level i have learned more from your videos than i have on my cocktail course. Keep up the good work! Cheers
Hi! Pearls are good the next day too. Just store them in the fridge. Here, the air is a bit more tricky because orange juice oxidizes quickly, so you'll need to make the mixture daily. Thank you!
Amazing 👏
I made a tequila/coffee negroni with similar orange foam on top of it for our signature menu but I was always wondering what other ways can we make that foam, it's pretty cool but hard to do at busy nights :D
I'd love to see you on Drink Masters
Thank you!
Great job! How long do the agar agar pearls last compared to the ones in the tequila sunrise?
Use it in a couple of days. The ones from the tequila sunrise episode last a shorter period.
Can someone email them to make a Chef’s Table version with bartenders around the world? They can even do a variation of Street Foods series show casing craft cocktail bars, speakeasies, jazz kissas, etc.
KEVIN BE THE PIONEER AND SHOOT THEM THE EMAIL!
It would be such an amazing series!
Great idea 😉
Great video! Do you know how to substitute liquid "sunflower" lecithin for the soy lecithin? I think I've read they are fairly interchangeable, but not sure if the % would be the same. Hoping you have an idea! If not, and I try it, I'll be sure to come back and update.
I haven't use sunflower lecithin so far so I can't give you theright answer to that, but I will dig more into this. Thank you!
Loved the concept! The cocktails were great too, but if I'm going with a foam/air on my Old Fashioned I think I prefer the Stout Fashioned with beer foam 🤤🤩
Me too 😉🥂
Oh I'd really like a sip of that old fashioned
If I make this vermouth caviars in bulk, keep the in a jars closed lets say and refrigerated. How long would be their shelf life?
Would love to see how to DIY a distillate, Tao used an actual device but I remember Suzu using a DIY variant that utilized pots and flipped lids
Thanks for the idea!
I loved the show and loved this vid. I would love to know what your plane drinks with gin, whisky and tequila would be. Also I have liquid intelligence but is there any other books you would recommend that would show more advance techniques go up my cocktail game.
Yes i agree mixology has got some attention but way behind cooking shows. Once the food is created keeping in mind of cocktails, that day mixologist will be at same level of spot light as chef.
I agree with you!
Question is, how long can those spheres last for?
What/where is the proper storing technique to use them for a later day/shift?
You can store it couple of days. It's ok to store it in the airtight container.
If use sucrose instead of soy lecitin?
Want to see more of it from the show kevin
Thanks!
My precision scale is a Hario coffee scale, so the timer is built in and the pressure is always on. 😬
Haha nice!
Can you store the vermouth pearls in the fridge for next time? I'd live to make some from homemade vermouth and lillet
You can store it for a day or two in the fridge.
That was 😊
Nice Shibata knife 👌🏻
Thanks!
Hi Kevin,
I love your channel and I’ve been watching your video’s for quite some years now.
Your style is classy like none other and your drinks are very unique.
I am a student and a bartender from the Netherlands and I just started my own channel by making my first cocktail video. I know it’s far from perfect, but I would really like your two cents on it, if you got time to watch it.
(The video is in my main language, Dutch, since I thought the English market would be to saturated to start. But hopefully you’d still be able to give me any feedback presentation-wise).
P.S.: the description is both in Dutch and English
Hi Timoncello. Thanks for letting me know about your channel. I will check it out. Keep it up! I wish you all the success!
@@KevinKos thanks so much!
Show was good, but they should have called it Drink and a Snack Masters
I Hope you show UP in season 2
Sadly no, but will do my best to show some techniques here on the channel 😉🥂
Love this channel but I thought drink masters was lame. Could give you a laundry list of talent I'd rather have serving up drinks any day. It's like having a molecular gastronomy competition and claiming the winner as master of food
You know what? I tried watching the show, and the format of people being snide and a little pissy with each other turned me off. Reality TV 📺 style shows are not for me, but I want to see the technical expertise on display. I just don't want to embrace the competitive aspect of it.
Thanks! Yes, this competitiveness makes shows like this more attractive to someone, but not all of them like it. Thank you! I will try to show some more recipes shown there.
My préparation IS too hot son when i want to do a pearl m'y bottle squirt my liquide .( Sorry for m'y english i'm french )
Wait to cool down a bit before pouring it out.
Enjoyed the show but I have to admit that I had higher expectations. This is probably your fault.
haha, sorry for that 😂
That show is pure netflix garbage imo
I had a good time watching the show but I wished they explained the stuff they were doing a little better. This video really helps a lot on that front!
Show was fine but Netflix over produce every competition show. Too over the top, too American. More focus on process and presentation rather than ‘personality’. There’s a clear gap for a masterchef the professionals, serious cocktail show