I really appreciate the quality of videos that you've been putting out. You can tell that you put a lot of care into each topic, and it doesn't go unnoticed.
I appreciate your words! It means a lot. We are trying hard with pushing our limits of making these episodes. It's so nice that they don't go unnoticed. Cheers!
I have a breville and love the way it works. A little pricey, but definitely worth it if you’re making ginger syrup and pineapple syrup and any kind of fruit syrup. I’ve juiced strawberries, pineapple, star fruit watermelon, cucumber and even used it to make orgeat. It quickly extracts and separated the liquid in the almonds form the the nut itself.
I've been meaning to make a gum/gomme syrup for some time now and you've convinced me that I need to finally do it. Looking forward to upping my Oldfashioned game with it.
I love sweet cocktail syrups splashed on top of a glass of crystal ice and tonic water. It's like the adult version of flavored soda with a nice surprise.
Love the measure as it is so much easier to weigh than by volume. I must say I do the ginger syrup very close but I manually grate it, for penicillins I add honey to the ginger juice to really have a nice ginger kick. Usually equal parts, though some time more ginger than honey. It depends the mood I am. Also great to make the ginger soda mixture. Keep them coming!
If you make a lot of Penicillins it's probably better to do it your way, when you already mix both honey and ginger. Even ginger-honey soda would be amazing. Thanks for the feedback, Stephane!
I followed your recipe for Gum Syrup but I have previously made a beautiful Citrus (Lemon & Lime) Super Juice Simple Syrup. Then I added a portion the Gum Arabic from making the Gum Syrup. Creating a Citrus Gum Syrup… it was so awesome! Thank you for all your videos and your website with the Super Juice Calculator is priceless!
Gum syrup has been used in Peru for pisco sours for centuries now. Thanks for the diy video!
3 роки тому+2
Love this video! With your help I've made my first coffee liquer and syrup. I guess next one is ginger! Great & educational video! Thanks Kevin & Robi!
Love this new segment!! Looking forward to more cocktail engineering. Oh and btw, tips from a French speaker, for "orgeat", the final "a" sounds more like the "a" in "apple" (otherwise, sounded good to me, just the last sound was wrong)
The Gum Arabic can be hydrated much quicker. If you mix ~60/49 gum powder with sugar (blend both dry ingredients well) in a mortar, then work in room temp. H20 (start with ~75% the weight of the dry ingredients) eventually you can work it into a smooth paste. Then work in more water and let sit ~15 min. After that warm it in a pan till clear - I could do the whole process in ~20/25 min. (including weighing things out). Bartenders move faster than my ass though so that might be greatly improved. I do R&D for cannabis candies, and use Gum Arabic a lot for making jelly bean style coatings
Great as always . I'm slowly trying a lot of your recipe they are all great . I was wandering if you can do a video about other bar syrup like granadine and coconut that would be awesome thanks
Thank you. We were thinking about one Engineering episode per month too. Thanks for your feedback. I can do that of course. I will put it in my schedule 😉
Great video as always! Question for you and maybe I missed the answer to this: why did the gomme syrup "vanish" if it is so amazing and have a longer shelf life..? I mean, there are other "complicated" syrup that we still make.
Good question! I would say (that is just my theory) that at the beginning they were using it because of longer shelf life, but after all the fridges were more available, they turned to a classic simple syrup because of a faster process of making it. And it's still like that, making the gum syrup takes time and adds a lot of cost to a cocktail. I have never come to an explanation why did it vanish. But I believe that it's so good, that it should be on a menu. I will dig more into your question. I will let you know if I came to a different explanation. Thank you!
@@KevinKos Ah...I think you hit the nail on the head. COST. That in combination with time consuming I suppose. And maybe it's hard to justify to certain customer why certain cocktails cost more.. 🤷🏻♂️ Thanks Kevin!
Excellent explanation i have been struggling to find out how to make the fruit juice thick , but now you solved it thanks, Do you have an email i can send you regarding what i want to produce so u can help me out? thanks. And my last question why do they use both antham gum and CMC in fruit juice.? thanks
"Even the most handlebar-mustachioed hipster mixologists rarely use this 19th century ingredient." BUT THEY SHOULD! And so should we all, it's awesome!
Hi ! Loving this series about cocktail engineering, could you please teach us how to make herbal and fruit syrups, please? I would really appreciate it :) thank you!
Thank you! I already made raspberry syrup in this: ua-cam.com/video/5QiujqjH398/v-deo.html episode. But I will make some herbal and other fruit syrups too. Cheers!
@@KevinKos thank you so much for always taking the time to answer to your comments. I am experimenting a bit with syrups and liqueurs and I have seen that some prefer to macerate the ingredients instead of heating them or infusing them... I have seen that you prefer to only mix the sugar and water in you syrup not heating them. What do you recommend to heat them or macerate for longer? In base to your experience what process renders the best results? Thank you so much for your time!
it's my pleasure. I macerate agents usually only for bitters. I like to give bitters time to develop and macerate properly. But for liqueurs, I use heat or rapid infusion. It depends on what type of agents I use for infusions. Some of them change taste when heating them, so it's better to use a rapid infusion or to macerate them naturally. I hope that I helped a bit. If you have any further questions feel free to ask.
Will do it soon. I am already doing something on that theme. You can watch cream-washed vodka for the inverted White Russian cocktail here: ua-cam.com/video/cruT5CzXtn8/v-deo.html Thank you so much! Cheers!
beautiful episode as always. I really want to know how you make orgeat syrup. as there are many different recipes which most of them are weak and not great. Thanks Kevin
Funny I have used Gomme a lot, but never made it at home. Will give it a try since I already have some to use. The way you make Ginger is exactly how I always make it but with more of a kick 😂. I'm definitely interested in how you make orgeat. I think that's another one that I have seen like 3 or 4 different ways of making it
That is great! You can't get more kick than by juicing it, so I think that this is a great way to do it. Thanks! I think that I will add 5th way of making it 😬
I think that pear itself will go nice with some Irish whiskeys. Maybe juice pear, clarifies it with pectin (if you want to have a clear result), and add some vanilla, dried orange zest, a small amount of cinnamon, some citric acid, and sugar? This is something that comes to my mind first and I think that is worth trying.
Very cool! What about the proportion for the same results with xantham gum? I believe we must use much less, right? Some say ~ 0.35% of your syrup weight.
Xanthan must be used in much fewer quantities than Gun Arabic. I haven't tried it yet in a syrup so I don't have exact proportions though. I would love to hear your results if you will try to make it.
@@KevinKos I made the syrup with Xanthan gum, the approach is very different, but can be done faster than with arabic gum. Made a short video with the result, recipe in the description: ua-cam.com/users/shortsi_Lr0pBjFlM
That's the other great way of making it indeed. I have never made it in sous vide, because you get the same result in the end. But with sous vide, you can speed up the process for sure.
I gave the ginger syrup a try. No juicer here, so I used a Blendtec on the whole juice setting and added just enough water (2-3 tbsp) to get it to blend, then filtered through a cheesecloth. The result is lacking a little kick, though I could probably get it back by using more ginger. The biggest issue is when I add club soda, it fizzes like a rocket and leaves me with flat ginger soda. Not sure what's causing this reaction. Will try the gomme syrup next though.
Interesting result. Was a syrup chilled when you added soda? Try to chill it real good so the CO2 will remain in the mixture. I hope you will have better luck next time. Thank you for sharing your experience! Cheers!
@@KevinKos You were right! I know about chilling things down to get gas to dissolve in them better, but this fact escaped me that night. The syrup was even better IMO with a bit of citric and malic acids.
@@mdbbox5660 indeed you have to squeeze some lime wedge to make ginger soda tasting better. Or if you add some acids in the beginning. I am glad you succeeded.
Haha, great question. We do normal episodes at 5 p.m. because you know, it's always 5 o'clock somewhere. But as for the Cocktail Engineering, which is more behind the bar preparation, we start at 3 p.m. which gives us 2 hours space, to prepare for the busy night at the cocktail bar.
There would be nothing wrong with a 1:1 gum syrup, but a 2:1 ratio gives you longer shelf (fridge) life and you still get all the texture you're looking for with gum syrup. I usually make 1:1 simple syrup when I'm looking to add flavor of the syrup to the cocktail, so you don't want to cut down on the amount used in the cocktail. For example raspberry or ginger syrup, grenadine, orgeat, etc. Great questions though, thanks! I hope my point of view on this subject answers your question.
I voted this video down because of the F*** said in the bloopers.
2 роки тому+1
I must admit that deep down this bothered me after we uploaded the video. Sorry for not editing this out it was last seconds due to posting schedule and I totally missed out this part.
@ it's good to know people still have ethics. Thank you for getting back to me. I have a rule that any time I vote a video down I let the poster know why. It's a respect thing and I feel if more people learn to be respectful most of the world problems will be solved easier.
I agree with you and I regret saying that as well. Thank you so much for your feedback! It's much appreciated and we will seek forward to not let this happen again. If you are ever near Slovenia, stop by at the bar I work and you have a cocktail on me. Cheers!
@@KevinKos I would love to go there is a few pilgrimages I want to go to in Eastern Europe. I'm trying not to get political but I have a fondness for Blessed Karl of Austria. When I go when ever that is I will definitely go out of my way to get the cocktail.
How does this channel not have over a million subs? Production quality is insane
I guess UA-cam is making sure we appreciate the grind and every single subscriber along the way! Thanks for your comment and welcome aboard, Sam!
I really appreciate the quality of videos that you've been putting out. You can tell that you put a lot of care into each topic, and it doesn't go unnoticed.
I appreciate your words! It means a lot. We are trying hard with pushing our limits of making these episodes. It's so nice that they don't go unnoticed. Cheers!
Definitely want to see how you make Grenadine and Orgeat. Great couple of episodes. Need to get me that fancy juicer you have!
Haha, they don't make them like these anymore. This one it's built like a tank. Well, to be honest, it sounds like one as well. Thank you!
I have a breville and love the way it works. A little pricey, but definitely worth it if you’re making ginger syrup and pineapple syrup and any kind of fruit syrup. I’ve juiced strawberries, pineapple, star fruit watermelon, cucumber and even used it to make orgeat. It quickly extracts and separated the liquid in the almonds form the the nut itself.
I'm going back and watching old videos now - fun wardrobe change up!!
Im going to use this channel as the staple for how I handle anything behind the bar going forward. I have great love for these videos, keep em up!
I feel honored that this channel will be a staple of how you'll handle things at your back bar and in front. Thank you so much! Cheers Anton!
Even though I’m not seen in this episode, I still had my hand in the choice of sweaters. Who noticed the wardrobe change?
Nice hands and good fashion sense seem to go hand in hand. 😁
@@72smw haha good one! 😁
I've been meaning to make a gum/gomme syrup for some time now and you've convinced me that I need to finally do it. Looking forward to upping my Oldfashioned game with it.
I am glad that I did! You are going to love it for sure.
I love sweet cocktail syrups splashed on top of a glass of crystal ice and tonic water. It's like the adult version of flavored soda with a nice surprise.
I am super hooked to this channel, it's so much quality, this segment is my favorite I could watch it all day long.
So happy to hear that! Cheers!
Love the measure as it is so much easier to weigh than by volume. I must say I do the ginger syrup very close but I manually grate it, for penicillins I add honey to the ginger juice to really have a nice ginger kick. Usually equal parts, though some time more ginger than honey. It depends the mood I am. Also great to make the ginger soda mixture. Keep them coming!
If you make a lot of Penicillins it's probably better to do it your way, when you already mix both honey and ginger. Even ginger-honey soda would be amazing. Thanks for the feedback, Stephane!
I do want to see the other syrups! And, btw, your gum arabic old fashioned, pisco sour and french 75 recipes! Awesome work, Kevin! Cheers!
We will for sure do it! Thank you so much for your feedback!
I followed your recipe for Gum Syrup but I have previously made a beautiful Citrus (Lemon & Lime) Super Juice Simple Syrup. Then I added a portion the Gum Arabic from making the Gum Syrup. Creating a Citrus Gum Syrup… it was so awesome! Thank you for all your videos and your website with the Super Juice Calculator is priceless!
Gum syrup has been used in Peru for pisco sours for centuries now. Thanks for the diy video!
Love this video! With your help I've made my first coffee liquer and syrup. I guess next one is ginger! Great & educational video! Thanks Kevin & Robi!
That's so nice to hear! I hope you already made yourself the Revolver or White Russian 😉 Cheers!
I'm all about the kick ass slow motion shots lol these are great for any cocktail creator
Yep, Sašo makes them look so sexy.
These videos are so helpful man!! Thank you so much! Not only are your content graphically beautiful, theyre also very easy to follow and understand!
Thank you!
Thanks Kevin, amazing production as always
Glad you enjoyed it, Trevor!
太棒啦，很期待你能够分享Kombucha和Shrub的制作方法！
Great! Looking forward to your sharing of the Kombucha and Shrub recipe!
Thank you for your great ideas! Enjoy!
Love this new segment!! Looking forward to more cocktail engineering. Oh and btw, tips from a French speaker, for "orgeat", the final "a" sounds more like the "a" in "apple" (otherwise, sounded good to me, just the last sound was wrong)
Thanks for the tip! It will be super helpful when we will film the Orgeat episode. Cheers!
Another terrific one, Kevin!
Thank you so much, Josh!
i always thought Gomme Syrup is just rich simple syrup with 2:1 ratio of sugar and water
Glad to know I was wrong so early!! Thanks again Kevin
We are learning all our life, right? Glad I could help.
Yes I love the content and the reasons why do things you do. But I LOVE the subtle joking the best.
Thanks Carl! We have to fit a joke or two in there, so we remember to not take ourselves too seriously! 😉
@@KevinKos absolutely right!! At the end of the day, its just cocktails. 😁
The Gum Arabic can be hydrated much quicker. If you mix ~60/49 gum powder with sugar (blend both dry ingredients well) in a mortar, then work in room temp. H20 (start with ~75% the weight of the dry ingredients) eventually you can work it into a smooth paste. Then work in more water and let sit ~15 min. After that warm it in a pan till clear - I could do the whole process in ~20/25 min. (including weighing things out). Bartenders move faster than my ass though so that might be greatly improved. I do R&D for cannabis candies, and use Gum Arabic a lot for making jelly bean style coatings
Great as always . I'm slowly trying a lot of your recipe they are all great . I was wandering if you can do a video about other bar syrup like granadine and coconut that would be awesome thanks
I thing one episode per moth of cocktail engineering can be amazing
and thx for this video.
Suggestions can you make a cocktail with smoke?
Thank you. We were thinking about one Engineering episode per month too. Thanks for your feedback. I can do that of course. I will put it in my schedule 😉
greetings from Peru... nice video
Hello there! Thank you! Best regards from Slovenia!
Ha! I love that you left the ginger spill in. Your content is so refined, it was a surprise to see that. Haha.
Haha sometimes things get messy behind the bar, right? Gotta show that too every now an then.
Yes, I’m in for your grenadine syrup!
Thank you for the feedback!
Another great video and inspiration!
Thank you, Ignatiuz! I'll be happy to hear if you try either of the syrups. Cheers!
Loving this series
Thank you so much!
Great video! I love ginger syrup!
Thank you Lele! Cheers!
Great video as always! Question for you and maybe I missed the answer to this: why did the gomme syrup "vanish" if it is so amazing and have a longer shelf life..? I mean, there are other "complicated" syrup that we still make.
Good question! I would say (that is just my theory) that at the beginning they were using it because of longer shelf life, but after all the fridges were more available, they turned to a classic simple syrup because of a faster process of making it. And it's still like that, making the gum syrup takes time and adds a lot of cost to a cocktail. I have never come to an explanation why did it vanish. But I believe that it's so good, that it should be on a menu. I will dig more into your question. I will let you know if I came to a different explanation. Thank you!
@@KevinKos Ah...I think you hit the nail on the head. COST. That in combination with time consuming I suppose. And maybe it's hard to justify to certain customer why certain cocktails cost more.. 🤷🏻♂️ Thanks Kevin!
@@WhiskeySugarBitters indeed. You are welcome!
I make ginger syrup from educated barfly recipe. Maybe its time to change👍. Salud 🍻from mexico
Let me know how you like it! Cheers 🥂
Very nice.
Excellent explanation i have been struggling to find out how to make the fruit juice thick , but now you solved it thanks, Do you have an email i can send you regarding what i want to produce so u can help me out? thanks. And my last question why do they use both antham gum and CMC in fruit juice.? thanks
Lovely episode once again 👏👏👏
Thank you! I am happy that you like it! 🥂
The clap back!!! Ahahah I love this dude.
"Even the most handlebar-mustachioed hipster mixologists rarely use this 19th century ingredient."
BUT THEY SHOULD!
And so should we all, it's awesome!
Totally agree with you!
Hi ! Loving this series about cocktail engineering, could you please teach us how to make herbal and fruit syrups, please? I would really appreciate it :) thank you!
Thank you! I already made raspberry syrup in this: ua-cam.com/video/5QiujqjH398/v-deo.html episode. But I will make some herbal and other fruit syrups too. Cheers!
@@KevinKos thank you so much for always taking the time to answer to your comments. I am experimenting a bit with syrups and liqueurs and I have seen that some prefer to macerate the ingredients instead of heating them or infusing them... I have seen that you prefer to only mix the sugar and water in you syrup not heating them. What do you recommend to heat them or macerate for longer? In base to your experience what process renders the best results? Thank you so much for your time!
it's my pleasure. I macerate agents usually only for bitters. I like to give bitters time to develop and macerate properly. But for liqueurs, I use heat or rapid infusion. It depends on what type of agents I use for infusions. Some of them change taste when heating them, so it's better to use a rapid infusion or to macerate them naturally. I hope that I helped a bit. If you have any further questions feel free to ask.
@@KevinKos thank you so much!!!
as for the techniques ..pls a milk wash for pros!!!
keep the wonderfull job uinspire us through the rough time we run through
Will do it soon. I am already doing something on that theme. You can watch cream-washed vodka for the inverted White Russian cocktail here: ua-cam.com/video/cruT5CzXtn8/v-deo.html Thank you so much! Cheers!
The minuature measuring cup 😂
Hahaha, catching ginger juice from this old school juicer was a challenge indeed 😅
Amazing recipe, thank you. Can I add gum Arabic to the ginger syrup to make it thicker?
Yes, you can
@@KevinKos thank you 🙏
Great as always just a question if i want to use a ginger syrup for making moscow mule instead buy ginger beer is it possible?
Yes you can! Ginger syrup and soda or even sparkling wine for another layer 😉🥂
beautiful episode as always. I really want to know how you make orgeat syrup. as there are many different recipes which most of them are weak and not great. Thanks Kevin
You are welcome. I can't wait to show you my version. I hope that you will try it out. Thank you, Arian.
Funny I have used Gomme a lot, but never made it at home. Will give it a try since I already have some to use. The way you make Ginger is exactly how I always make it but with more of a kick 😂. I'm definitely interested in how you make orgeat. I think that's another one that I have seen like 3 or 4 different ways of making it
That is great! You can't get more kick than by juicing it, so I think that this is a great way to do it. Thanks! I think that I will add 5th way of making it 😬
any thoughts for balanced pear and spicies cordial that blends with irish whiskey??
I think that pear itself will go nice with some Irish whiskeys. Maybe juice pear, clarifies it with pectin (if you want to have a clear result), and add some vanilla, dried orange zest, a small amount of cinnamon, some citric acid, and sugar? This is something that comes to my mind first and I think that is worth trying.
Granadine is the best! Please, do it!
Mixing gum with olioresin gingerine plus ginger oil is possible it is going to last longer
Very cool! What about the proportion for the same results with xantham gum? I believe we must use much less, right? Some say ~ 0.35% of your syrup weight.
Xanthan must be used in much fewer quantities than Gun Arabic. I haven't tried it yet in a syrup so I don't have exact proportions though. I would love to hear your results if you will try to make it.
@@KevinKos Cool. For sure. I'll probably try very soon.
@@KevinKos I made the syrup with Xanthan gum, the approach is very different, but can be done faster than with arabic gum. Made a short video with the result, recipe in the description: ua-cam.com/users/shortsi_Lr0pBjFlM
Oh I'm looking forward to not only your Orgeat Syrup.... but how you pronounce it! 🤣
Haha, this will be a challenge! I already practice the pronunciation. "Orga, orga, orgae, orgeat, orgeat.." 💪
Have you tried making gum syrup with the sous vide technique?
That's the other great way of making it indeed. I have never made it in sous vide, because you get the same result in the end. But with sous vide, you can speed up the process for sure.
I gave the ginger syrup a try. No juicer here, so I used a Blendtec on the whole juice setting and added just enough water (2-3 tbsp) to get it to blend, then filtered through a cheesecloth. The result is lacking a little kick, though I could probably get it back by using more ginger. The biggest issue is when I add club soda, it fizzes like a rocket and leaves me with flat ginger soda. Not sure what's causing this reaction. Will try the gomme syrup next though.
Interesting result. Was a syrup chilled when you added soda? Try to chill it real good so the CO2 will remain in the mixture. I hope you will have better luck next time. Thank you for sharing your experience! Cheers!
@@KevinKos You were right! I know about chilling things down to get gas to dissolve in them better, but this fact escaped me that night. The syrup was even better IMO with a bit of citric and malic acids.
@@mdbbox5660 indeed you have to squeeze some lime wedge to make ginger soda tasting better. Or if you add some acids in the beginning. I am glad you succeeded.
My gum Arabic has a bit of a smell. Is that normal, and does it translate into added taste to the cocktails?
please more syrups
Thank you! Noted.
My new goal: Create a WTF49. That's a drink name if I ever heard one.
So gotta ask, what determines what time the clock is set? Really curious! :)
Haha, great question. We do normal episodes at 5 p.m. because you know, it's always 5 o'clock somewhere. But as for the Cocktail Engineering, which is more behind the bar preparation, we start at 3 p.m. which gives us 2 hours space, to prepare for the busy night at the cocktail bar.
@@KevinKos I figured it was something like that. Cool idea!
Any need to put gomme in fridge
What's the type of juicer you use?
It's an old-school second-hand juicer that I love to use it. It's not better than any other but it's still working and I kind of like it how it looks.
Anxiously waiting for the grenadine and orgeat :p
Sorry for letting you wait. I will do it for sure 😊
@@KevinKos I love your videos! Amazing production quality! 🥃👏
@@AlexandreNishikawa Thanks a lot!
WOW!! Gum syrup, I need to make that!! This is a very interesting video. THANKS!!!!
Thank you, Tim! Gum syrup makes a wonderful silky texture and it's a must-have syrup. Let me know how you like it. Cheers
I wonder why all the recipes I have seen ( not that many) for Gum sirup do a 2:1 or rich version and not a 1:1? 🤔
There would be nothing wrong with a 1:1 gum syrup, but a 2:1 ratio gives you longer shelf (fridge) life and you still get all the texture you're looking for with gum syrup. I usually make 1:1 simple syrup when I'm looking to add flavor of the syrup to the cocktail, so you don't want to cut down on the amount used in the cocktail. For example raspberry or ginger syrup, grenadine, orgeat, etc.
Great questions though, thanks! I hope my point of view on this subject answers your question.
Thanks for answering.
Yeah that answers my question.
Does anyone know If I can replace de gum arabic with xantan gum?
It's not a substitution for a gum Arabic, but xanthan syrup does exist too.
Very nice! Orgeat is very much welcome 🙂
Thank you! Noted 😉
I voted this video down because of the F*** said in the bloopers.
I must admit that deep down this bothered me after we uploaded the video. Sorry for not editing this out it was last seconds due to posting schedule and I totally missed out this part.
@ it's good to know people still have ethics.
Thank you for getting back to me. I have a rule that any time I vote a video down I let the poster know why.
It's a respect thing and I feel if more people learn to be respectful most of the world problems will be solved easier.
I agree with you and I regret saying that as well. Thank you so much for your feedback! It's much appreciated and we will seek forward to not let this happen again. If you are ever near Slovenia, stop by at the bar I work and you have a cocktail on me. Cheers!
@@KevinKos
I would love to go there is a few pilgrimages I want to go to in Eastern Europe.
I'm trying not to get political but I have a fondness for Blessed Karl of Austria.
When I go when ever that is I will definitely go out of my way to get the cocktail.
By the way my wife wants me to dress like you.
Thanks for this - I need to diversify my syrups
Yes, that's always a great idea. Fun to make something new and even more fun to try the variations of cocktails.
YESSSSSSSSSS!!! I'm number 1!!!
No
You got me this time Tim 👏 You were fast!
@@phantomhandofcocktailtime6911 I used extra Ben-Gay on my joints!!!