What are you making first using baking soda 😉? Get Gum Syrup and many other great options from Liber & Co.: bit.ly/CTandLiber Get a Brix Refractometer: geni.us/TE0OV Get a pH Meter: geni.us/nOPCgh Get a Magnetic Stirrer: geni.us/YOByg5
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/
To anyone who might be put off by the idea of using balsamic vinegar in a cocktail, high quality balsamic vinegar is really something! I once had a very high quality balsamic vinegar served drizzled over homemade icecream, and it was incredible.
Baking soda also leaves behind sodium ions, which theoretically should have a similar effect to a small drop of saline solution. Citric acid and baking soda, for example, form sodium citrate, which has a zesty salty taste. In smaller amounts, I'm sure it would be hard to tell the difference between that and saline.
Kevin- love this technique! I just gave the recipe a try, and had a quick question… After mixing baking soda into my balsamic vinegar (6% acid) and achieving the correct pH, I moved onto the next step of getting a baseline Brix reading using my refractometer. Before beginning, I calibrated with some distilled water to ensure the tool was properly zeroed (it was). I then added a few drops of my vinegar. The reading, without any sugar added, was 60 brix. I cleaned the refractometer and tried a couple more times, but came to the same result. Seeing as I followed all of your measurements, I decided to add the amount of sugar you recommended. After doing so, my brix reading was in the high 70s. Any ideas why this may be happening? Thanks!
Loved the episode! I am always a huge fan. I want to caution the use of baking soda instead of baking powder. Baking soda contains the basic baking powder with a an acid so that when you add moisture, the reaction produces Co2 (thereby producing a rise in baked goods). It seems you are using baking powder since you are already providing the acid!
Adding water and acid makes a juice. That's not what a shrub is. Also, that only works on citrus fruits---goodluck using those on pomegranates for example.
🧑🔬 I really cant wait to try out the balsamic vinegar syrup!! I've always been a huge fan of balsamic vinegar and so far only ever used it in bloody marys (which I highly recommend), but now I can try out one of my favorite flavours in a whole new way! :D Thank you SO MUCH
Thanks for this super insightful video! Couple of questions: 1) When doing something like this for a clarified milk punch like you mentioned earlier in the video, would you add the baking soda to the mixture before or after straining it? 2) I noticed you dry shook your sour after shaking with ice, is there a reason your dry shook after?
Oh man I heard "Portland" and I was like I'm not far from there! Lets go check this place out! Sadly it is Temporarily closed. Sounds like there was a fire in their kitchen. Thanks for letting me know about a place that is 12 miles from me, all the way from across the Sea 😆
First I wanted to compliment you on the work you do every day, but I have a question for you: what is the formula for calculating the quantity of bakin soda to use for the various vinegars?
🧑🔬 I'll probably have to watch this video about a dozen more times before all this information sticks!😂 I just bought some things to make a shrub of my own, too...
Keep it simple, leave a half bottle of red wine open on the desk like weeks or so, disturbing wildly time to time and voila you have a vinegar to drink directly. Ooh so sour!😊
I’m not so sure at ALL that drinking baking soda is healthy or smart . I’d check with several veteran bartenders about this, and... my Doctor Before doing so .
Baking soda can be consumed in small amounts like this one, and due to the reaction, much of the baking soda is released as CO2. But of course, check out about that somwhere else if you want to be sure. I am eager to hear another thoughts. Cheers!
@@jnstonbely5215 I'm guessing you've never heard of Alka-Seltzer, which is sodium bicarbonate, aspirin, and citric acid. You drop a tablet in a glass of water, and drink it. Sodium bicarbonate (baking soda) is a common heartburn remedy.
At 2:49 you said "another 4 grams of baking powder", but I assume you meant baking soda? At least here in the States, baking soda is just sodium bicarbonate, whilst baking powder is usually sodium bicarbonate along w/ corn starch and monocalcium phosphate. I feel like corn starch would not be a welcome addition to this recipe.
🧑🔬At first, I thought this was going to be a way to get foam as well as PH balance (due to the CO2). Of course you do have the super foam, but what if you were to rearrange the order so that you get the super foam and the carbonation at the same time?
tl;dr for what follows: it's a cool idea but the execution is terrible. uhhhh... you'd be laughed out of a chem lab (or any bar I'm running) if you show up with either that pH meter or that refractometer. the refractometer step he doesn't mention that temperature is important and the food dye in that grocery store balsamic is going to throw off your reading. his pH reader isn't "good" or even "passable" - if you buy one it WILL require calibration & WILL break inside of a month of use, not to mention it isn't capable of accurate readings to that sig.fig. that's a frustratingly cheap grocery store bottle of "balsamic" when he's telling you to use something decent. you'd get most of the flavor & depth you'll get out of this process just using the things they're adding to that vinegar to make it taste more like a *real* balsamic vin. that app is unnecessary brix calculations are easy to do in your head or on a piece of scratch paper, but if you like apps sure whatever. if you muddle like that in a glass beaker it WILL break. that's the wrong way to juice oranges, you're extracting more pith that way & getting off bitter notes - in the absence of pectinase you'd do a lot better with an old-school upright extraction which won't pull pith and is actually reasonably more efficient. he's using a shit blender, get a vitamix or die trying. his straining technique is inefficient & bad, stepped straining is more efficient & less stripping. those jiggers suck for accuracy, sure they look sexy but Japanese style or bust. don't buy syrup just fuckin' make it. I hate his naming parlance I get he's gotta make money somehow but jfc, do better man. this is basically just a commercial for the products he's using and the books he links - through affiliate links - he clearly hasn't read or understood them. thanks for coming to my ted talk.
Just a quick tip. Those cheap PH meters are really bad. Almost never accurate so if you use it often it might be better to just get a good one from the start.
cool technique, presented horribly. your setup is bemusing and frustrating, presenting your tools as equivalent is borderline misinformation. do better man c'mon. don't encourage people to buy a $10 digital pH meter that will not work properly, need calibration, & break in a week and become e-waste. don't encourage people to buy an analogue refractometer when digital ones have been good and cheap for literally a decade. sincerely, every bartender probably ever. definitely this one.
man the more I think about this video, the more disappointed I am in you. do better. re-read liquid intelligence, you clearly didn't get a lot out of it.
What are you making first using baking soda 😉?
Get Gum Syrup and many other great options from Liber & Co.: bit.ly/CTandLiber
Get a Brix Refractometer: geni.us/TE0OV
Get a pH Meter: geni.us/nOPCgh
Get a Magnetic Stirrer: geni.us/YOByg5
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 have been experimenting with adding a small amount of baking soda to my saline solution. The results have been fun and unexpected.
To anyone who might be put off by the idea of using balsamic vinegar in a cocktail, high quality balsamic vinegar is really something! I once had a very high quality balsamic vinegar served drizzled over homemade icecream, and it was incredible.
Sounds like it would be Balsamic Vinaigrette or Balsamico, not vinegar?
Baking soda also leaves behind sodium ions, which theoretically should have a similar effect to a small drop of saline solution. Citric acid and baking soda, for example, form sodium citrate, which has a zesty salty taste. In smaller amounts, I'm sure it would be hard to tell the difference between that and saline.
I was soda-lighted to try these Baking Soda cocktails 😂
I always look forward to your puns. This one was soda-lightful.
I’m an organic chemist by training. At 8:00 that was some great work using the magnet to retrieve your stir bar.
🤩
Been doing this for years! It also helps with acidic sauces like making sweet Asian sauces, tomato sauces, and wine reductions.
Thanks for all master, i needed see this video 3 times for make my notes and try with a clarified soda
this is my fav channel, keep the incredible work I really love how much effort you put on your videos and how it covers a scientific approach
Wow, thank you!
Always pushing the frontiers of mixology 🧑🔬
👨🔬 The balsamic in a cocktail sounds interesting..will have to try it sometime..
cheers!
Love it! Funny how you can still taste the vinegar without the acidity. 😁
cheers!
🧑🔬 i will have to try this am weary intrigued to test it out
Kevin- love this technique!
I just gave the recipe a try, and had a quick question…
After mixing baking soda into my balsamic vinegar (6% acid) and achieving the correct pH, I moved onto the next step of getting a baseline Brix reading using my refractometer.
Before beginning, I calibrated with some distilled water to ensure the tool was properly zeroed (it was). I then added a few drops of my vinegar.
The reading, without any sugar added, was 60 brix. I cleaned the refractometer and tried a couple more times, but came to the same result.
Seeing as I followed all of your measurements, I decided to add the amount of sugar you recommended. After doing so, my brix reading was in the high 70s.
Any ideas why this may be happening?
Thanks!
👨🔬 There is, for sure, a lot of info, but it is AWESOME!!! Thanks, Kevin
Glad you liked it Carl! Cheers!
This really puts shrubs into a whole new category between cordial and shrubs! 🤩🧑🔬
👨🔬 never thought using baking soda in a cocktail, amazing!
As a shrub lover, I need to give this a try
Almost forgot 🧑🔬
👨🔬 Soooo interesting ! Thanks!
How do you clean and store your glassware?
I'm delightfully overwhelmed. Great job, Kevin!
👨🔬 Excellent video! Can't wait to try!
Loved the episode! I am always a huge fan. I want to caution the use of baking soda instead of baking powder. Baking soda contains the basic baking powder with a an acid so that when you add moisture, the reaction produces Co2 (thereby producing a rise in baked goods). It seems you are using baking powder since you are already providing the acid!
thank you for pointing this out!
Thanks!
Thank you Max! You're a super friend of cocktails 😎🔥
Question: do you need the vinegar to begin with? Does it help to extract flavor? Could it simply be replaced with water+citric+malic acid?
Adding water and acid makes a juice. That's not what a shrub is. Also, that only works on citrus fruits---goodluck using those on pomegranates for example.
I absolutely love your suit. May I ask where I can find your tie? Thanks.
🧑🔬 I really cant wait to try out the balsamic vinegar syrup!! I've always been a huge fan of balsamic vinegar and so far only ever used it in bloody marys (which I highly recommend), but now I can try out one of my favorite flavours in a whole new way! :D Thank you SO MUCH
with pleasure!
Thanks for this super insightful video! Couple of questions:
1) When doing something like this for a clarified milk punch like you mentioned earlier in the video, would you add the baking soda to the mixture before or after straining it?
2) I noticed you dry shook your sour after shaking with ice, is there a reason your dry shook after?
for 2), when using the super syrup / super foam, it is easier to obtain the foam by doing a reverse dry shake.
1) after the punch is done. Cheers!
exactly!
Awesome thanks a bunch!@@justinchong579
Awesome, thanks a bunch, I'll be sure to give that a shot@@KevinKos
Amazing technique! Great to know 👨🔬
Thank you! Cheers!
Oh man I heard "Portland" and I was like I'm not far from there! Lets go check this place out! Sadly it is Temporarily closed. Sounds like there was a fire in their kitchen.
Thanks for letting me know about a place that is 12 miles from me, all the way from across the Sea 😆
Welp clearly I didn't watch the video long enough!!! 🙃
No worries! I hope it opens up again soon. Cheers!
First I wanted to compliment you on the work you do every day, but I have a question for you: what is the formula for calculating the quantity of bakin soda to use for the various vinegars?
I believe he didn't use a formula, he used the pH thermometer and adjusted til desired level.
How long do you keep it in the fridge?
🧑🔬 I'll probably have to watch this video about a dozen more times before all this information sticks!😂
I just bought some things to make a shrub of my own, too...
enjoy! Cheers!
So awesome. 🧑🏿🔬
Great video!
Glad you enjoyed it
Keep it simple, leave a half bottle of red wine open on the desk like weeks or so, disturbing wildly time to time and voila you have a vinegar to drink directly. Ooh so sour!😊
Verjus is another acidic alternative that has a lot less bite than vinegar.
I’m not so sure at ALL that drinking baking soda is healthy or smart .
I’d check with several veteran bartenders about this, and... my Doctor Before doing so .
Baking soda can be consumed in small amounts like this one, and due to the reaction, much of the baking soda is released as CO2. But of course, check out about that somwhere else if you want to be sure. I am eager to hear another thoughts. Cheers!
@@jnstonbely5215 I'm guessing you've never heard of Alka-Seltzer, which is sodium bicarbonate, aspirin, and citric acid. You drop a tablet in a glass of water, and drink it. Sodium bicarbonate (baking soda) is a common heartburn remedy.
For Science of course!👨🔬
Wow, Would this fix a vinegary shrub when we pick the wrong vinegar?
The flavor wil still stay, but you can eliminate the acidity.
At 2:49 you said "another 4 grams of baking powder", but I assume you meant baking soda? At least here in the States, baking soda is just sodium bicarbonate, whilst baking powder is usually sodium bicarbonate along w/ corn starch and monocalcium phosphate. I feel like corn starch would not be a welcome addition to this recipe.
Thank you for pointing this out!
🧑🔬At first, I thought this was going to be a way to get foam as well as PH balance (due to the CO2). Of course you do have the super foam, but what if you were to rearrange the order so that you get the super foam and the carbonation at the same time?
This foam dissipates too fast so it won't do the job.
Loved to see the Bottom of the glass as an ex-chemist 👩🔬
🤩🤩🥂
What the use of magnetic stirrer?? In term of mixology
it mixes syrups, liqueurs and cordials easily. You can use regular whisk instead of this.
Cheers! 👨🏼🔬⚗️ 🍸
Following instructions but only getting a very thick foam. No liquid at all
even when it settles down?
I just love how you have all these chemistry lab tech gadgets but you juice oranges by hand. Old School. Love it. ;)
tl;dr for what follows: it's a cool idea but the execution is terrible.
uhhhh... you'd be laughed out of a chem lab (or any bar I'm running) if you show up with either that pH meter or that refractometer. the refractometer step he doesn't mention that temperature is important and the food dye in that grocery store balsamic is going to throw off your reading. his pH reader isn't "good" or even "passable" - if you buy one it WILL require calibration & WILL break inside of a month of use, not to mention it isn't capable of accurate readings to that sig.fig.
that's a frustratingly cheap grocery store bottle of "balsamic" when he's telling you to use something decent. you'd get most of the flavor & depth you'll get out of this process just using the things they're adding to that vinegar to make it taste more like a *real* balsamic vin. that app is unnecessary brix calculations are easy to do in your head or on a piece of scratch paper, but if you like apps sure whatever.
if you muddle like that in a glass beaker it WILL break. that's the wrong way to juice oranges, you're extracting more pith that way & getting off bitter notes - in the absence of pectinase you'd do a lot better with an old-school upright extraction which won't pull pith and is actually reasonably more efficient. he's using a shit blender, get a vitamix or die trying. his straining technique is inefficient & bad, stepped straining is more efficient & less stripping.
those jiggers suck for accuracy, sure they look sexy but Japanese style or bust. don't buy syrup just fuckin' make it. I hate his naming parlance
I get he's gotta make money somehow but jfc, do better man. this is basically just a commercial for the products he's using and the books he links - through affiliate links - he clearly hasn't read or understood them.
thanks for coming to my ted talk.
🧑⚕️ always the number 1 😂
👨🔬 Wonderful episode Kevin that made me so thirsty
thanks!
Just a quick tip. Those cheap PH meters are really bad. Almost never accurate so if you use it often it might be better to just get a good one from the start.
Love the additions of the Little Hand as I'm sure your Old Hand is busying helping with your little one and can't be around for as many shoots.
True! Glad you like it!
In what sense do you feel your orange shrub was “improved” by this technique?
with appliying other acids than just acetic.
baking soda is not exactly the same as sodium bicarbonate
❤
No it doesn't my crack already has plenty baking soda in it. 😂
Scientists 👨🔬
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How to turn cocktails into a total chemical shitstorm.
Sodium Bicarbonate is baking powder not soda
🧪👨🔬 🧪
Are you sure Liberty is not a woman's name? 🤔
cool technique, presented horribly.
your setup is bemusing and frustrating, presenting your tools as equivalent is borderline misinformation. do better man c'mon. don't encourage people to buy a $10 digital pH meter that will not work properly, need calibration, & break in a week and become e-waste. don't encourage people to buy an analogue refractometer when digital ones have been good and cheap for literally a decade.
sincerely,
every bartender probably ever. definitely this one.
man the more I think about this video, the more disappointed I am in you. do better. re-read liquid intelligence, you clearly didn't get a lot out of it.
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