Milk Punch Revolution! Citrus Free Clarification!
Вставка
- Опубліковано 29 чер 2024
- The Milk Punch Revolution is here, and no, this secret doesn’t need any citrus or magic! If you’d like to add a rounder, silkier mouthfeel to your stirred cocktails without having to add any extra acidity, then all you need is today’s Powdered Milk Punch Technique! Developed by Daniel Villa, a bartender working in Charlotte, North Carolina, this is a hack that will make your traditional milk punches a thing of the past - and as a plus, you can also adapt this technique to create vegan cocktails too. So if you’re looking to take your mixology skills to the next level, pull up a chair and get ready, it’s Cocktail Time!
Follow Daniel Villa: / cocktailcavalier
Check out the recipes for these Milk Washed Old Fashioned cocktails here: www.kevinkos.com/post/revolut...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
🙏 𝗦𝘂𝗽𝗽𝗼𝗿𝘁 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗣𝗔𝗧𝗥𝗘𝗢𝗡: / cocktailtime
🍸 𝗗𝗼 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗯𝘂𝘆 𝗺𝗲 𝗮 𝗰𝗼𝗰𝗸𝘁𝗮𝗶𝗹?: www.buymeacoffee.com/kevinkos
A massive thank you to all our Patrons for their support, especially "Old Fashioned" patrons Julien Laucke Johannes Haas, Aaron Merkle, Mike Conners and “Negroni-Wall of Fame” patrons Cesar Garcia, David McDermitt, Joerg Meyer, Nikola Bulajic, Kris Kemp, PhotoJoseph, Kyra Carbone, Benjamin Tran, Hokky Tio, Trevor Harbeard, David Bryne, Gerard Fortuna, Oleg Smityuk, Per Almén, Eric Lindstrand, Bo Yin and Jan Verdier!
Check out the episodes when they joined and their spots on the Wall of Fame here: www.kevinkos.com/wall-of-fame
📨 𝗡𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿
Join “the Cocktail Times” newsletter and get secret cocktail tips and my answers to the most frequently asked questions! Sign up here: www.kevinkos.com
🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦
Get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 if you live in the US: bit.ly/Bartools
🔬 𝗠𝗜𝗫𝗢𝗟𝗢𝗚𝗬 𝗚𝗘𝗔𝗥: geni.us/h0A2aC3
● Precision scale: geni.us/cWyu
● iSi whipper: geni.us/kG7oS5
● Mortar & pestle geni.us/QLALC3
● Bitters bottles: geni.us/iOM1b4E ; geni.us/5KSIdv
● Works Apron by WELLTA: welltaboualaphanh.com/
● Sous Vide cooker set: geni.us/ldAXX2
● Precision scale: geni.us/cWyu
● Chemex: geni.us/TEPWJ
● Blender: geni.us/qNY76
● Magnetic stirrer: geni.us/YOByg5
📖 𝗕𝗢𝗢𝗞𝗦: geni.us/PgQ3Um
● Liquid Intelligence by Dave Arnold: geni.us/MIgy
● Drinking Distilled: geni.us/USRt
● The Bar Book: geni.us/LqMZ
● The Flavor Matrix: geni.us/9PJj3R
● STB Cocktail Guide: geni.us/6rtBo
● Imbibe!: geni.us/2ukBld
● Meehan’s Bartender Manual: geni.us/kYNiW17
📹 𝗦𝗧𝗨𝗗𝗜𝗢 𝗚𝗘𝗔𝗥: geni.us/tDzbg
● A-cam: geni.us/CQCHSS
● main light: geni.us/j4lAbU
● practical light: geni.us/IIZe
👕 𝗚𝗲𝘁 𝘁𝗶𝗺𝗲𝗹𝗲𝘀𝘀 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗠𝗘𝗥𝗖𝗛 𝗵𝗲𝗿𝗲: my-store-11171765.creator-spr...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
Check out last week’s episode and learn how to make an Alcohol-Free Campari alternative at home, as well as a non-alcoholic Boulevardier: • Non-Alcoholic Campari ...
🤝 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕, TikTok or 𝗪𝗘𝗕
● kevin_kos
● cocktailtimewithkevinkos
● www.kevinkos.com
0:00 Today on Cocktail Time
0:45 About Milk Punches
1:15 New Milk Punch Technique
2:24 Toasted Milk Powder Old Fashioned
4:52 Pina Colada Milk Punch Old Fashioned
7:16 Serving & Tasting the Cocktails
8:42 Bottom of the glass: milk powder history
9:34 Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #milkpunch #powderedmilk
What’s a cocktail that you’d like to make with this technique 🤩?
Follow Daniel Villa: instagram.com/cocktailcavalier/
If you like what we do, you can also support the channel here:
🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime
🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos
👕 Merch: my-store-11171765.creator-spring.com
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
I'd love to try what it does to a Negroni!
Gentleman's health!!!
Negroni , c'est pas mal, ça ressort couleur aperol après filtration. Ce petit côté soyeux des clarifiés, ça le fait
I actually needed something like this. I’m trying to write a Game of Thrones cocktail book and was struggling with Shade of the Evening. Daenerys in the book says it tastes like honey, anise and cream (she actually says it tastes like everything she’s ever known but I’d rather just stick with the good flavour profile she gave) and I was wanting to make it an old fashioned as I wanted it to be clear enough to dye a purple with butterfly pea blossom, but adding cream like she says it would taste like would ruin the colour, but traditional milk clarification would add both a flavour i dont want (citrus; though I can excuse that because since she states it tastes like everything she’s ever known, she does have fond memories about a lemon tree so it’s safe to assume she also is familar with lemons very much), but more importantly the acidity would turn the butterfly pea blossom much more vibrant purple whereas I want it to be very dark inky purple
I would like to try a white russian elevated version or a sazerac twist...
But as i can see with this process we dont get such clear results as with the classic milk wash process...but it still gives every silky mouth feel...very good and creative
🥛 the best part about this technique is being able to rehydrate the milk with pretty much anything! I need to give it a go with cold brew
How did it go?
Powdered milk is now good for baby’s food and for daddy’s drinks I guess?! 😂
Soon you gonna get mommy milk punch as well 😂😂
Old fashion is my go-to cocktail. This will be a fun twist! Thanks! 🥛
I have to admit this brings back memories of my childhood. My grandmother always made milk from powder and baked with it a lot. Must try this.
Very nice and quite useful video !! Thank you for sharing the knowledge 🥃
love the history lesson at the end!
Hm, I’m gonna try to use this on a homemade Falernum. Thanks for the recipe Kevin!
🥛Wonderful video , love the information and history lessons 👌
🥛, Thanks! Will try it!
🥛cheers to another fantastic video by you guys. Looking forward to next weeks video.
I’ve been using this technique (the powdered coconut milk version) for a few months now with varying success. It won’t always curdle, so I’ve had to resort to using ~1 oz of a 6% citric acid solution per 750 ml of liquid to jump start things.
It’s a nifty theory that works in paper, but not so much in real world applications.
even with having to add acid, it sounds like it might be easier than using non-powdered coconut milk? I havent tried using coconut milk to clarify yet I've heard its harder to get it to curdle
@@djestouff Getting coconut milk to curdle isn’t difficult.
And trust me, this powdered milk thing is a waste of time, at least for the coconut milk version. Even the guy who came up with it kind of admitted to it on his Instagram page.
Please please please release the small little clips of Kevin that were shown at the beginning somewhere. Absolutely perfect xD
🤣🤣 Glad you like it!
🥛 Thanks for another fun video, looking forward to trying this out! I know that these things can certainly vary based on environmental factors, but it would be great to have a very general guess at how long the straining process might take, to see if I did something horribly wrong, or if I just need to be more patient. Are we talking 2 hours? A day?
🥛I'm a big fan of Milk Punch so I'm going to have to try these out. Cheers
I am more than lost in between your very fancy mixing method and your product placement, having a somehow smart looking make you someone respectable and smart
Great video!!! What should be the ratio between the cocktail and milk in liquid if want to use this technique for other cocktails ?
🥛- Interesting technique. For the powdered milk you mentioned a nutty taste from the baking, but did you also have the aftertaste associated with a regular milk wash, or does the removal of the citrus mean that you taste more of the bourbon notes?
🥛Cheers. It's not quite clear but I am curious about how it rounds out the cocktails and what sort of additional notes you can add using toasted milk powders.
🥛 I have actually used this method before. I used it in a manhattan to get a better mouthfeel and walnut bitters instead of ango for the season. I will be trying the pina colada if I can find powdered coconut milk in the stores. Otherwise I will be getting it online
🥛 Cheers!
🥛killin it. Love the pineapple tea idea.
Great video as always.
But i have a question, is it really necessary bake the powder milk? Why is coconut milk powder not baked?
Thanks!
🥛 Excited to try this
Hope you enjoy
Hi Kevin, thanks for the new vid❤❤
Quick question, doesn’t milk clarifying get rid of most of the milky flavor only retain its texture? Does this technic keep more of the milk’s original flavor? Since you mentioned both cocktails inherited a lot of flavor from its milk
Since here it ussualy doesn't clarify to the fullest it still has a bit more milky flavor than the regular milk clarification.
Beautiful🥛
🥛Great Episode!
Glad you like it!
Daniel rocking a molchat doma t-shirt ❤
How many takes, and at what point did you sneak in a little citric acid?
Does this technique still preserve the cocktail when batching the way a traditional milk punch does?
Yes
I am having a hard time getting my cocktail to pass through the filter, I left for 24 hours and still only 1/3 had passed through. I tried with cheesecloth and also with coffee filter any ideas?
Immediatly I cut open some Milk-Capsules from my Cafissimo for a nice, silky Old Fashion 🥛
This technique is amazing! I've found that you need to experiment a bit as there seem to be some mystery variables. 🥛
Yeah, it doesn’t really work. I’ve been struggling with it for MONTHS (at least with the coconut milk version). In the end, you need to use a bit of acid to get it to curdle, which kind of defeats the zero-acid aspect of it.
@@eyespy3001 I've only done coconut milk once and I agree with Kevin that's probably the fat content that keeps it cloudy. But I did make a killer completely clear old fashioned.
@@AngryCocktails I don’t even have an issue with the cloudiness. It’s the filtering process. It takes forever and a day. I always end up having to add some acid, which results in a good liquid-to-fat separation, which in turn speeds up the filtration process.
I’ve since abandoned the powdered milk experiment and just use almond milk with a citric acid solution. Waaaaay better results in terms of speed, taste, and clarification.
@@eyespy3001 Oh yeah, it can take SO long. I often have trouble with regular coconut milk and citrus clarifying as well
@@AngryCocktails I'm having issues with it separating, any tips
Looks great, unfortunate that it's not as clear as one would normally expect from clarification.
Here is the thing- I have seen this in a different video earlier (probably somebody copied Kevin?)- but the result was similar…: I am doubting that powdered milk is clarifying much at all!
Let me explain: real milk clarifications are even filtering out some pigments in the drink- the drink becomes noticeable lighter (even considering additional dilution) - but this technique doesn’t really has any effect - plus it seems that the drink becomes “hazier” than the outgoing liquid. Maybe somebody tries it with something originally cloudy??
I don’t hate here. I think it is amazing to add some roasted milk solid notes etc. But calling it clarification - only because the powdered milk separates is at this point a stretch!
Молчат дома🤣 прикольная надпись на футболке
🥛 i've tried several times using powdered milk, so far i haven't been able to really make clear clarification. always still cloudy, and becomes cloudier after chilling...maybe some brands of powdered milk just wont work
This happens in my case, too. It's less clear than with a regular milk wash technique, but the taste here is different
What if you used regular milk with rennet (what they use to make cheese curds) and calcium (helps the curdling process) Make sure the milk is heated and the curdling will be even stronger @@KevinKos
Is the powdered milk store-bought or homemade? Does the powdered milk mean milk powder? thanks a lot
Store-bought powdered milk. Cheers!
Does it need to be whole powdered milk or will the nonfat( more common) powdered milk work?
I have tried it twice, and mine is not curdling. I don’t see any acid in the ingredients list. Why does it curdle?
Try to heat up the milk
When I saw Daniel Villa's T-shirt I was like: Окшк тмбчк крвть
🥛 Just joined Patreon.
Now all we need is someone to innovate a faster straining method for Milk punches
Buchner Funnel. You’re welcome ✌️
@@eyespy3001 what kind? Glass, plastic? I’m seeing lab grades and kitchen grades
@@johnolmos8670 Whatever fits your budget. The results are the same either way.
Has anyone tried it yet, I'm and it's not working, I'm doing 8oz of strawberry sipsmith, 1oz of Graham cracker syrup I made, and 6 dashes of bitters along with 3oz of rehydrated milk based on my powders recommended method, I'm not getting separation at all like Kevin, any ideas
Did you heat up the milk before mixing it with the rest of the cocktail?
@@KevinKos yup, just off the stove
I made it to the bottom of the glass 🥛
Congrats! 🥂🥂😊
😊
🥛!
why don't you use organic acids instead of citrus if you don't want any citrus flavour in your milk punch?
🥛cheers
🥛
МОЛЧАТ ДОМА
both sound lovely but don’t look very clear… can’t wait to try putting them in a spinzall :)
Is it still around 1000 USD to buy the machine? I saw they had a waiting list.
🥛🍍🥥
🥛
hi Mini Ben 🍼🍼🍼
OMG, are you Polish?
Ооо, тоскаа)
Ton jero pou to ksera r kevinn
🥛
МОЛЧАТ ДОМА
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛
🥛