Have you ever seen Hanami in person? Let me know how it was! 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/
I'm from the Washington DC area, and there are a lot of them around the Tidal Basin. They're pretty awesome to see and are a nice indicator that winter is finally over.
2 роки тому+86
This is perfect example that making cocktails isn't just the flavors but also presentation, story and respect for the culture. Amazing Kevin & Robi. You know your craft very well.
The level of creativity, cinematography, craftsmanship and class that this channel offers on drinks is unparalleled. Not one of the other cocktail channels, not even the big names, come even close to this level of production. This might not be the biggest channel out there, but I'm a strong believer that, in the long run, everyone appreciates a good product. Sometimes it just takes a bit longer for people to get to know an amazing product. Let me know if I can help make that happen sooner.
Thank you so much! When you leave a comment and a like on our videos, and share them with friends who might enjoy them as well, you're already helping, so thank you for that! The kind words also let us know we're on the right track and help with a bit extra energy and motivation when the grind gets tough! We really appreciate it, cheers!
I lived in Japan for 3 years. When the cherry trees blossom everyone is outside enjoying it. The atmosphere is friendly and cheerful. A great sign of Spring. I also lived in Korea for 14 years and would walk the few miles to work when the cherry trees blossomed to enjoy the sight. I miss that wonderful sign of Spring.
First, this is a brilliant idea! As someone who lives in Japan and who has been wondering how to incorporate Japanese sake (called nihonshu in Japanese -- "sake" just means "alcohol") in cocktails, probably this is one of the most exciting things I've seen in a long time. I haven't had a chance to do this yet, but I absolutely will be doing it very soon. Just for your interest (and I hope it interests you), I'll leave a couple of comments. I've been making orange liqueurs and tinctures since new years including mikan (normally what satsuma mandarin oranges are called in Japan) and a variety of other orange relatives. I've been tasting them up against navel orange liqueurs. I can't tell the difference :-) They all make sweet juicy orange liqueurs. I think it's funny because in the winter we eat a *lot* of mikan (a kg or more *per day*). It helps that I live in the most famous area for mikan in Japan (western Shizuoka prefecture). But there are a *lot* of Japanese citrus fruits and several varieties that are basically "oranges". They all make really similar liqueurs. So for anyone wanting to make this, they can pretty freely substitute any sweet orange. Mikan juice tastes very different than orange juice, but I'm wondering if it's a matter of acidity. Next season I'll be experimenting with mikan super juices (again, thanks to you). Japanese shochu is actually most popularly made from sweet potato. I absolutely prefer rice shochu, but sweet potato is by far the most popular in Japan (with barley being a close second). There are many strange ones as well made from buckwheat or sesame seeds (neither of which I've tried). The shochu you had there is actually an Okinawan ryukyu, which is a variety of awamori. I *think* all awamori is actually made from Thai rice and it gives it a distinct flavour. I *love* awamori -- it's probably my favourite type of shochu. I know you are limited with what you can buy, but if you can ever find some shiikwasa (sour lime-like fruit), that would be the traditional pairing in Okinawa with awamori. Everybody thinks of mixing with yuzu, but IMHO, shiikwasa is the queen of mixing fruits in Japan. They freeze well, so possibly if you know a Japanese distributor you might be able to get some. I've also used bottled shiikwasa juice and it's not terrible. Finally, I wanted to mention that one of the most famous weed/herbs in Japan is called yomogi. I discovered recently that it's a relative of worm wood (artemesia princepts instead of artemesia absinthium). I made some orange bitters with it recently and it's fantastic. It's typically used in kusa mochi or kusa daifuku, where you mash in the fresh herb into sticky rice. It has a beautiful flavour. I've seen a few Japanese gins that are using it as well. I'm really excited to give it a try in home made vermouth. One more thing :-) If you can get it (it's a stretch), see if you can get "hon mirin". You can almost certainly buy "mirin", but exported stuff often has salt in it to stop you from drinking it. It's sweet sake that's used for cooking. "hon mirin" (本みりん) is a naturally sweet sake. It uses a yeast and technique to get it to stop fermenting at about 10-12 percent alcohol, which leaves a lot of sweetness. If you mix hon mirin with nihonshu (Japanese sake), I think you would end up with something that would be *very* nice as a vermouth. Hon mirin on it's own might actually be a really good base for a sweet vermouth. I'll be giving it a shot. Good hon mirin is relatively expensive. It's not going to be cheaper than buying vermouth, however I suspect it will be quite good. Thanks again for all the inspiration! I hope you enjoyed these tidbits of info about Japanese ingredients. I hope you return to the topic as time/availability allows :-)
This drink sounds absolutely stunning! As others have said, Hanami is a wonderful experience. I was lucky enough to have a work trip to Japan during cherry blossom season, that I extended into a bit of a vacation. My wife joined and we spent a week chasing cherry blossoms down the island. Memorable moments were the blossoms of Ueno Park in Tokyo, and being invited to join a family for an evening Hanami in Kumamoto Castle.
We were blessed to be in Japan for the blooming of Sakura flowers back in 2017 and it is truly a wonderful experience. Part of what makes it so beautiful is that it so ingrained in the Japanese culture and watching the locals stop to enjoy it themselves is heart warming. Definitely worth going this time of the year to experience it. Thanks for creating another high quality video, and gorgeous cocktail. Watching how you created each component for the final cocktail was a zen experience.
The origins of Japanese style 'Shochu' and Korean style 'Soju' are quite different, but they also show similar performance. As a Korean, I think it would be a good experience to take Korean traditional liquor for you :)
Hey Kevin, random tip about sous vide (since you seem to care about minimizing waste): Mason jars work well in sous vide machines and they can be used in place of plastic bags for liquids such as your sake vermouth, and other things as well (e.g., custards, pate)!
@@jakep1483 Mason jars can in fact be vacuum sealed (either via standard canning procedures such as boiling in water or via vacuum chamber sealer), but that's apart from the point. What's important is that heat from the water is in contact with the liquid during the submersion, which it is because glass conducts heat just fine.
@@jakep1483 Not really. You can get a good vaccum seal using a reusable kilner or Mason jar. The same type as the one Kevin used to create the satsuma tincture, or a taller one is perfect for sous-vide because it doesn't have to weighed down, and the glass will maintain temperature with more stability. Once you are finished you can just wash it and go on to your next tincture. No waste.
Hanami in Japan is a singular experience! People lay out blankets under the trees, ramp up karaoke machines, picnics, and drinks and just sit or lie under the trees and take them in. It's been many years since I've enjoyed that experience, but drinking this cocktail at the the same time would be mind-blowing I think!
Wow! Haven't heard about karaoke, that is so awesome! It's just beautiful to see how people can stop, take a break from everyday life to just admire something so simple yet so amazing. Thanks for sharing the experience with us.
I wish to visit Japan in the spring one day to actually see the Sakura blooming. This video makes me really curious about japanese gin and japanese cocktails, thankyou.
a neighbour of mine across the street actually has a couple of sakura trees planted in their front yard, not quite hanami but still really nice when they bloom every spring here in Toronto and this cocktail looks absolutely amazing, definitely going to give it a try
That sounds beautiful, is it still in bloom? Maybe you can make two cocktails and share the experience of enjoying the blooming cocktail under a blooming sakura tree with your neighbour (he provides the garnish, of course 😉). Cheers!
That is so nice to hear! I can image this beauty of the nature waking up and seeing this in person is something! It certainly is on my to do list! Thanks for sharing your experience.
I saw sakurabacha at sazentea, and I would use fresh kaffir lime leaves, the gin I would use Ukiyo Sakura gin, and for the perfume I would use Komasa Sakurajima komikan gin, that is made predominantly from small mandarines, and I would have served it is a glass sake cup.
Oh wow ... My bar shift starts in an hour ... can’t wait to get there and start preparing to make this cocktail ... kinda have all the ingredients, working in a Japanese style bar.
What a lovely cocktail! I live in a cherry blossom region of the world and after a gloomy winter everyone, regardless of class or station, is happy (and very vocal about them) when these first signs of spring show up. I will be making some version of this…immediately. Thank you!
In the past you’ve added the wine for your blanc vermouth post sous vide. Is sake not as heat sensitive as a white wine? Or did you just sous vide at a lower temperature?
When making wine based vermouth I split the wine and add unflavored and uncooked one in the vermouth at the end. In this case, I cooked the sake at a lower temperature since I didn't want to get so much of flavors as I did on the one you mentioned.
Fantastic cocktail and criminally underrated channel! Just a little heads up, the word K*ffir in those lime leaves is the same as a horribly racist slur towards black people in South Africa. Makrut lime leaves is becoming the new widely accepted term for them.
Another alternative to extracting the essential oils from the peel using spirit is to skip the peel and just add *TINY* amounts of essential oil of the orange of your choice to the spirit. That's how colas get such a concentrated flavor of their respective ingredients. Essential oils in anything higher than extremely tiny amounts may be harmful to your health though, so do your research and your math properly if you decide to go this route. This route also opens up the option for mixing complex aromas which can then be used in creative ways to alter the aromas of your cocktails.
Indeed, but there is one advantage of not using essential oils, and that is of freshness. It's not as if the use of essential oils is not known, but steeping and tinctures also capture the other micro-molecules that benefit flavour as well as well as the fresh essential oils. This why chefs rarely use essential oils in their cookery but, use fresh herbs and spices instead. It's the freshness that is important, which can be lost due to the essential oil extraction process.
That's a great point The White Dragon, I did just that in two of my recent episodes, with an orange spray (Pre-bottled Old Fashioned) and tonka bean spray (Punch). Check those our, if you get a chance. Cheers!
Have you ever seen Hanami in person? Let me know how it was!
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/
I'm from the Washington DC area, and there are a lot of them around the Tidal Basin. They're pretty awesome to see and are a nice indicator that winter is finally over.
This is perfect example that making cocktails isn't just the flavors but also presentation, story and respect for the culture. Amazing Kevin & Robi. You know your craft very well.
Thank you for showing this craft to the audience through your lens, steady hand, and a masterpiece of editing🥂
This is by far the best, most unique, most creative, well made cocktail channel on UA-cam.
Thank you!
Comments like this really boost our focus even further on making the best possible content for you, friends of cocktails! Thank you for watching!
100% agree.
The level of creativity, cinematography, craftsmanship and class that this channel offers on drinks is unparalleled. Not one of the other cocktail channels, not even the big names, come even close to this level of production. This might not be the biggest channel out there, but I'm a strong believer that, in the long run, everyone appreciates a good product. Sometimes it just takes a bit longer for people to get to know an amazing product. Let me know if I can help make that happen sooner.
Thank you so much! When you leave a comment and a like on our videos, and share them with friends who might enjoy them as well, you're already helping, so thank you for that! The kind words also let us know we're on the right track and help with a bit extra energy and motivation when the grind gets tough! We really appreciate it, cheers!
I lived in Japan for 3 years. When the cherry trees blossom everyone is outside enjoying it. The atmosphere is friendly and cheerful. A great sign of Spring. I also lived in Korea for 14 years and would walk the few miles to work when the cherry trees blossomed to enjoy the sight. I miss that wonderful sign of Spring.
First, this is a brilliant idea! As someone who lives in Japan and who has been wondering how to incorporate Japanese sake (called nihonshu in Japanese -- "sake" just means "alcohol") in cocktails, probably this is one of the most exciting things I've seen in a long time. I haven't had a chance to do this yet, but I absolutely will be doing it very soon.
Just for your interest (and I hope it interests you), I'll leave a couple of comments. I've been making orange liqueurs and tinctures since new years including mikan (normally what satsuma mandarin oranges are called in Japan) and a variety of other orange relatives. I've been tasting them up against navel orange liqueurs. I can't tell the difference :-) They all make sweet juicy orange liqueurs. I think it's funny because in the winter we eat a *lot* of mikan (a kg or more *per day*). It helps that I live in the most famous area for mikan in Japan (western Shizuoka prefecture). But there are a *lot* of Japanese citrus fruits and several varieties that are basically "oranges". They all make really similar liqueurs. So for anyone wanting to make this, they can pretty freely substitute any sweet orange. Mikan juice tastes very different than orange juice, but I'm wondering if it's a matter of acidity. Next season I'll be experimenting with mikan super juices (again, thanks to you).
Japanese shochu is actually most popularly made from sweet potato. I absolutely prefer rice shochu, but sweet potato is by far the most popular in Japan (with barley being a close second). There are many strange ones as well made from buckwheat or sesame seeds (neither of which I've tried). The shochu you had there is actually an Okinawan ryukyu, which is a variety of awamori. I *think* all awamori is actually made from Thai rice and it gives it a distinct flavour. I *love* awamori -- it's probably my favourite type of shochu. I know you are limited with what you can buy, but if you can ever find some shiikwasa (sour lime-like fruit), that would be the traditional pairing in Okinawa with awamori. Everybody thinks of mixing with yuzu, but IMHO, shiikwasa is the queen of mixing fruits in Japan. They freeze well, so possibly if you know a Japanese distributor you might be able to get some. I've also used bottled shiikwasa juice and it's not terrible.
Finally, I wanted to mention that one of the most famous weed/herbs in Japan is called yomogi. I discovered recently that it's a relative of worm wood (artemesia princepts instead of artemesia absinthium). I made some orange bitters with it recently and it's fantastic. It's typically used in kusa mochi or kusa daifuku, where you mash in the fresh herb into sticky rice. It has a beautiful flavour. I've seen a few Japanese gins that are using it as well. I'm really excited to give it a try in home made vermouth.
One more thing :-) If you can get it (it's a stretch), see if you can get "hon mirin". You can almost certainly buy "mirin", but exported stuff often has salt in it to stop you from drinking it. It's sweet sake that's used for cooking. "hon mirin" (本みりん) is a naturally sweet sake. It uses a yeast and technique to get it to stop fermenting at about 10-12 percent alcohol, which leaves a lot of sweetness. If you mix hon mirin with nihonshu (Japanese sake), I think you would end up with something that would be *very* nice as a vermouth. Hon mirin on it's own might actually be a really good base for a sweet vermouth. I'll be giving it a shot. Good hon mirin is relatively expensive. It's not going to be cheaper than buying vermouth, however I suspect it will be quite good.
Thanks again for all the inspiration! I hope you enjoyed these tidbits of info about Japanese ingredients. I hope you return to the topic as time/availability allows :-)
That sakura sake cup is beautiful. Amazing serving.
This drink sounds absolutely stunning!
As others have said, Hanami is a wonderful experience. I was lucky enough to have a work trip to Japan during cherry blossom season, that I extended into a bit of a vacation. My wife joined and we spent a week chasing cherry blossoms down the island. Memorable moments were the blossoms of Ueno Park in Tokyo, and being invited to join a family for an evening Hanami in Kumamoto Castle.
Lucky you! Thank you for sharing this with us! Cheers!
This video is *mua* chef’s kiss
We were blessed to be in Japan for the blooming of Sakura flowers back in 2017 and it is truly a wonderful experience. Part of what makes it so beautiful is that it so ingrained in the Japanese culture and watching the locals stop to enjoy it themselves is heart warming. Definitely worth going this time of the year to experience it.
Thanks for creating another high quality video, and gorgeous cocktail. Watching how you created each component for the final cocktail was a zen experience.
Awesome! Glad you experienced blooming sakura in person. Thank you!
So beautiful... you made me cry! Catches our culture, just so beautiful. Thank you!
The origins of Japanese style 'Shochu' and Korean style 'Soju' are quite different, but they also show similar performance.
As a Korean, I think it would be a good experience to take Korean traditional liquor for you :)
Thank you for the idea!
This is gorgeous! I love how simple and elegant the presentation is. I’ve got to get one of those perfume bottles. 👏👏👏
Hey Kevin, random tip about sous vide (since you seem to care about minimizing waste): Mason jars work well in sous vide machines and they can be used in place of plastic bags for liquids such as your sake vermouth, and other things as well (e.g., custards, pate)!
Hi Jeff
You can’t vacuum sealed mason jars
@@jakep1483 Mason jars can in fact be vacuum sealed (either via standard canning procedures such as boiling in water or via vacuum chamber sealer), but that's apart from the point. What's important is that heat from the water is in contact with the liquid during the submersion, which it is because glass conducts heat just fine.
@@jeffreyim Enviromental friendly vacuum seal bags will do just fine
Much less time consuming
Also standard canning procedure wouldn’t work with every recipe for obvious reasons
@@jakep1483 Not really. You can get a good vaccum seal using a reusable kilner or Mason jar. The same type as the one Kevin used to create the satsuma tincture, or a taller one is perfect for sous-vide because it doesn't have to weighed down, and the glass will maintain temperature with more stability. Once you are finished you can just wash it and go on to your next tincture. No waste.
Glad I found this channel, constantly blown away by your videos. Absolutely next level stuff. Keep it up!
this cocktail is perfect and give some inspiration
You inspired me so much Mr.Kevin. Hope to see more video from you.
Simply beautiful.
The choice of music, nicely compliments the relaxing feeling of the cocktail. An allegory for the tranquil experience of viewing Sakura blooming.
🙏 Thank you!
You have outdone yourselves. Simply amazing
As always awesome video. Great explanation. This drink is on the top of my list to try. Cheers
Thank you! Cheers!
Informative video. Beautifully shot. Clear and to the point. And I freakin love your ties dude!
Hanami in Japan is a singular experience! People lay out blankets under the trees, ramp up karaoke machines, picnics, and drinks and just sit or lie under the trees and take them in. It's been many years since I've enjoyed that experience, but drinking this cocktail at the the same time would be mind-blowing I think!
Wow! Haven't heard about karaoke, that is so awesome! It's just beautiful to see how people can stop, take a break from everyday life to just admire something so simple yet so amazing. Thanks for sharing the experience with us.
Bravo Kevin !
I wish to visit Japan in the spring one day to actually see the Sakura blooming.
This video makes me really curious about japanese gin and japanese cocktails, thankyou.
Thank you for watching it! Cheers!
Kevin my guy love watching your cocktail videos 👏🏻As a Bartender myself from Hongkong You have been an Inspiration 🫡
Thank you so much! Best regards to Hongkong!
Beautiful video and cocktail. Well done Cocktail Time team!
Thank you so much. It really means a lot when I we that you are enjoying these episodes!
I went to the botanical garden in my home city and they were in full bloom! Very pretty
I want to say it's awesome 👏, greeting from Bali Indonesia, i want to replicate this technique to my local spirit
Cheers!
Another and another great videos ( definitely another reference for me) ...
Outstanding for your interpretation. Thank you guys....
Cheeerrsss....
So happy! And make sure to report back how it went if you'll try it! Thanks for watching!
This is extremely beautiful und so creative. Simply wonderful!
I'm really happy when I see comments like this one. Thanks for watching and taking time to write a feedback!
This is beautiful
Added to the bucket list: visit Japan during Hanami 😍🇯🇵🌸
Me too 😍😍
Such a hidden gem channel!
Thank you!
You guys are just amazing at presentation. And you're just getting better and better at the storytelling you do. Keep it up !
So happy to hear that! Cheers!
a neighbour of mine across the street actually has a couple of sakura trees planted in their front yard, not quite hanami but still really nice when they bloom every spring here in Toronto
and this cocktail looks absolutely amazing, definitely going to give it a try
That sounds beautiful, is it still in bloom? Maybe you can make two cocktails and share the experience of enjoying the blooming cocktail under a blooming sakura tree with your neighbour (he provides the garnish, of course 😉). Cheers!
@@KevinKos they are actually, I might just make an offer then haha
很難得看到你介紹季之美我是亞洲台灣的觀眾希望日後能看到你更多的分享👍
I loved finally seeing a Japanese inspired cocktail. I've never tried that gin, but I'll have to, I love Japan's Roku gin.
I LOVE this!!
I've seen Sakura trees in bloom a few times, and they're absolutely gorgeous. I would definitely recommend that you go to see them sometime :)
That is so nice to hear! I can image this beauty of the nature waking up and seeing this in person is something! It certainly is on my to do list! Thanks for sharing your experience.
Visiting during that time is 100% on my bucket list!
On mine too! If we run into each other you're choosing the cocktail and I'm paying! Thanks for watching.
@@KevinKos Think i can handle that. But might want to flip it. Your experience might be more than mine.
What a beautifully done video. I love it!
I'm happy that you enjoyed it. Thanks for watching!
Great video as always. I will do my saline solution now!!!
Remember, 20% salt and 80% water. 😉 Glad you liked it! Thank you for watching and commenting!
What a gorgeous cocktail 🌸 Where did you buy the cherry blossom bowl? My partner went crazy when she saw it 😍
The link for the cup is in the description. Thank you!
I saw sakurabacha at sazentea, and I would use fresh kaffir lime leaves, the gin I would use Ukiyo Sakura gin, and for the perfume I would use Komasa Sakurajima komikan gin, that is made predominantly from small mandarines, and I would have served it is a glass sake cup.
Perfect
Glad you enjoyed it.
Oh wow ... My bar shift starts in an hour ... can’t wait to get there and start preparing to make this cocktail ... kinda have all the ingredients, working in a Japanese style bar.
If my work helps you get excited for a shift I've done my job! 😎 Enjoy mixing, my friend, cheers!
GINeral KINOBI !!
Bravo kevin
Thanks for watching!
What a great cocktail! I wish is there any online site where buy that cup from, it's gorgeus
link for this cup is in the description. Cheers!
next time you may try use Bai Jiu from China to make a cocktail 🤩🤩🤩
My favorite
Thanks!
Beautiful presentation. Where is the sake cup from??
Greeting from Italy 🎉
Hi! The link is in the description. Best regards!
What a lovely cocktail! I live in a cherry blossom region of the world and after a gloomy winter everyone, regardless of class or station, is happy (and very vocal about them) when these first signs of spring show up. I will be making some version of this…immediately. Thank you!
Let me know how you like it! Thank you!
cheers
I love your videos
In the past you’ve added the wine for your blanc vermouth post sous vide. Is sake not as heat sensitive as a white wine? Or did you just sous vide at a lower temperature?
When making wine based vermouth I split the wine and add unflavored and uncooked one in the vermouth at the end. In this case, I cooked the sake at a lower temperature since I didn't want to get so much of flavors as I did on the one you mentioned.
Fantastic cocktail and criminally underrated channel! Just a little heads up, the word K*ffir in those lime leaves is the same as a horribly racist slur towards black people in South Africa. Makrut lime leaves is becoming the new widely accepted term for them.
😬 I didn't know that. I have to research that. Thank you for bringing that out and letting me know! Cheers!
I am speechless.
(And I'm writing it anyway because you deserve some alg0r1tm push)
Thank you for taking your time! I appreciate it!
Where do we find those cups?
Another alternative to extracting the essential oils from the peel using spirit is to skip the peel and just add *TINY* amounts of essential oil of the orange of your choice to the spirit. That's how colas get such a concentrated flavor of their respective ingredients. Essential oils in anything higher than extremely tiny amounts may be harmful to your health though, so do your research and your math properly if you decide to go this route. This route also opens up the option for mixing complex aromas which can then be used in creative ways to alter the aromas of your cocktails.
Indeed, but there is one advantage of not using essential oils, and that is of freshness. It's not as if the use of essential oils is not known, but steeping and tinctures also capture the other micro-molecules that benefit flavour as well as well as the fresh essential oils. This why chefs rarely use essential oils in their cookery but, use fresh herbs and spices instead. It's the freshness that is important, which can be lost due to the essential oil extraction process.
That's a great point The White Dragon, I did just that in two of my recent episodes, with an orange spray (Pre-bottled Old Fashioned) and tonka bean spray (Punch). Check those our, if you get a chance. Cheers!
Where do you get those dope suits?
At many different stores. Glad you like my style! Cheers!
Hah! We have the same scale! Scale buddies! :O)
Haha glad you have the same scale as me. 🥂 to that!
but isn’t perfect martini a name of the cocktail which uses equal parts of sweet and dry vermouth?
You are correct.
You CANNOT show me that bowl and not even mention it's name or where to get it!!!!!!!
Link for the bowl is in the description. Cheers!
I’ll have a beer.
Cheers! 🍻
So beautiful, I’d love to see the blooming sakura trees in Japan one day! 🌸