Which zero-proof cocktail would you try with this 0-proof Bourbon 😉? Get Pectinex in Europe: www.specialingredients.it/pectinex-ultra-sp-l 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/
Used to frequent The Aviary when I lived in Chicago, which is the bar behind the Zero book you mentioned. A really great and inventive bar I’d recommend to any molecular gastronomy fan.
Cheers for doing non-alcoholic recipes! I’m always trying to make my non-drinking friends feel included. I think there’s a lot of untapped potential. Really it’s the extra effort and style that makes the experience special. Everyone deserves to be treated a little fancy sometimes. ^___^
Would be interesting to start with the regular alcoholic drink and then use molecular sieves (e.g., zeolites) to separate out the ethanol. I imagine this might be expensive though.
Hi there @KevinKos! As a fine dining cook who is currently working in a really small space with limited cooling space, I have to recommend you a way of preserving these by reducing them heavily. Might not apear it's the best option cause it can seem they'd either burn or a lot of the aroma would be burned off, but you can just reduce them in a dehydrator or a really low setting oven (60°C max to dehydrate), and turn them into this concentrated syrup that'll be shelf stable forever (if kept propperly) because of the sugar content
Hi from Turkey Thank u Kevin for all the videos that u uploaded for people like us that curious about mixology love all your work For the next videos ( if possible )ı love to see some more zero proff bavereges like gin , Campari , tekila , oranga liq I know its not much but that what can ı do at the moment
hello dear Kevin. I watch your channel. I really like your recipes. I would like an issue about a rotary evaporator. I think with your imagination it can be cool to use. Thank you
Hi! Thank you for the suggestion. The problem is that this tool isn't accessible to most people (me included), so I try to show cheaper and more approachable techniques. However, I would love to get a hand on one of those for sure! 😀
I haven't tried to make this recipe with or without "heat," but I've noticed that one brand of retail alcohol replacements includes an ingredient called "Prickly Ash" in almost all of their bottles. I spotted a bag of it in the spice aisle of my local asian grocery store the other day. Might be worth a shot!
Hi Kevin! I just bought The Zero Book! Have you tried making the other zero-spirits in the Zero Book? Wondering which zero-spirit was the most similar to the real spirit (especially in mimicking the "alcohol burn"). I was looking at the zero-Mezcal recipe since it uses peppercorn and jalapenos. That may imitate the "alcohol burn". haha Looking forward to all your videos! Cheers!
Well done! I will try to make it for sure. I did 1 litre of orange bitter useing your recipe. I keep it on hidden in a dark place but do you think it shoud be stored in the freezer?
I think whether standard bitters are ok depends on why someone wants a mocktail. If it’s for an alcoholic or someone with an alcohol allergy, even a tiny dash of bitters might cause problems. On the other hand, if you’re trying to avoid feeling the effects of alcohol or to cut out alcohol for (non-allergy) health reasons, a few splashes of bitters (and a drink that’s 0.8% alcohol) is most likely fine.
I wonder if adding a sliver of chilli in there would give it a little heat? Not replace the burn of alcohol but adding another dimension to the flavour.
This is great. I am always looking for nonalcoholic alternatives to whiskey. My experience are that Lyre´s American malt tastes like a real bourbon except for that alcoholic stiff taste.
Dear Kevin, I accidently came across this video whilst researching recipies for non alcohol baileys irish cream. albiet, when an accident results in something quite special, I then refer to it as an '"serendipity moment"; as such discovering you/your channel has most definately fit that criteria! So, Dear Mr Serendipity, what would be your thoughts about an expirament I indulged in, whilst a one time event and successfully, I have recently considered exploring with it further; especially when entertaining, as I have no wish to have those who abstain feel any less catered to! Its one thing when cooking a specific recipie where alcohol was a noted componant, quite another when serving drinks, especially as 'Virgin' recipies and alt options have in the past have been quite lacking, especially quite limited in 'hard' alcohol flavours. There have been significant improvements from the 80s 'near beer' and bland virgin bloody marys, but whilst options have increased as shown by your imaginitive receipies, what of those of us who either dont have easy/swift access to ingredients and resources? So here is my query, Have you ever personally tried... (And here I will probably be pilloried for my daring, ie sacrilege), but holding my breath, here we go... Concentrated flavourings used to make candy! Obviously pure vanilla has alcohol, but we can use pods, paste for that... But what of the flavours like Brandy? Rum? Whisky? When I was too young to legally purchase ANY alcohol (under 21 in US) not even a wee bottle of real vanilla or candies filled with liquors, ridiculous, right? But wanting to make my grandmums recipie for scrumptious Rum/Brandy balls for an xmas party, I was utterly bewildered.. but had a memory flash, because whilst enrolled in a cake decorating and candy making class, we had access to concentrated flavours, used for frosting so as not to dilute/thin it, and for truffle fillings, I remembered we were tittering over a 'brandy' flavour (we were all 13yrs old;). Today whilst delighted and intruiged with the video you shared, and look forward to trying it, as I truly adore the 'ritual' involved when creating food/drinks, it suddenly brought to mind, I wonder what some of these drinks that rely on the punch, the flavour of a specific liquor? Would a drop of an concentrated candy flavouring add anything special? It would be a fun, interesting idea to hear your thoughts on, and especially of you decided to do an expirament of your own... What of a martini? I wonder if a reputable flavouring company makes a suitable 'gin' flavour? That said, I've rambled (even edited!) longer than expected, but I have also subscribed (rare for me!)... and look forward to watching, having a good binge on many more of your clips. Warm Mama Karma regards and best wishes as ever, R Elizabeth aka Ladybudd
Which zero-proof cocktail would you try with this 0-proof Bourbon 😉?
Get Pectinex in Europe: www.specialingredients.it/pectinex-ultra-sp-l
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/
A whiskey sour! To see how much the flavor gets mellowed out by the egg white
Great episode Kevin! I would like to see a non-alcoholic shot 🙂
Hello where can we find this vaccum sealer?
Used to frequent The Aviary when I lived in Chicago, which is the bar behind the Zero book you mentioned. A really great and inventive bar I’d recommend to any molecular gastronomy fan.
Thanks for sharing!
Cheers for doing non-alcoholic recipes! I’m always trying to make my non-drinking friends feel included. I think there’s a lot of untapped potential. Really it’s the extra effort and style that makes the experience special. Everyone deserves to be treated a little fancy sometimes. ^___^
I totally agree! I am glad you like this format. Cheers!
@@KevinKosNever would have thought to use a Banana peel to make non-alcoholic Bourbon.
i have stopped drinking alcohol, but not stopped watching your videos and studying mixology. i would really love to see more of this series!
Love to see non-alcoholic cocktails on your channel, please continue with these!
Keep my old fashioned out of your f mouth! - Will Smith
Good for DnD night, more than one session has been derailed by to much libation
Thank you! More non alcoholic content is very much appreciated!
I would like to see espesso or coldbrew coffee as a spirit replacement. I usually make espresso tonic or espesso paloma.
I've said it once and I'll say it again. Espresso tonic is the best mocktail
Hi ❤ can you make playlist non alcoholic ❤ big thanks
Thank you for the idea! Cheers!
So… we’re getting a fireplace at home too, right? 🔥
Yes, yes you are.
Sorry, Kevin, I was supposed to keep it a secret. 😏
LOL!! I do the same with the UA-cam burning-fire place here at home in my tiny apartment. It almost feels warn!! :D
How can we make zero proof negroni. To instead popular cocktail with no alchol 😊
Would be interesting to start with the regular alcoholic drink and then use molecular sieves (e.g., zeolites) to separate out the ethanol. I imagine this might be expensive though.
Hi there @KevinKos! As a fine dining cook who is currently working in a really small space with limited cooling space, I have to recommend you a way of preserving these by reducing them heavily. Might not apear it's the best option cause it can seem they'd either burn or a lot of the aroma would be burned off, but you can just reduce them in a dehydrator or a really low setting oven (60°C max to dehydrate), and turn them into this concentrated syrup that'll be shelf stable forever (if kept propperly) because of the sugar content
Great video Kevin ! simply incredible ! I'm still waiting for suze's homemade liqueur video ! 👍🏼👊🏼🇧🇷
Zero proof negroni for sure! Homemade campari would be awesome too.
noted! 🥂
Hi from Turkey
Thank u Kevin for all the videos that u uploaded for people like us that curious about mixology love all your work
For the next videos ( if possible )ı love to see some more zero proff bavereges like gin , Campari , tekila , oranga liq
I know its not much but that what can ı do at the moment
hello dear Kevin. I watch your channel. I really like your recipes. I would like an issue about a rotary evaporator. I think with your imagination it can be cool to use. Thank you
Hi! Thank you for the suggestion. The problem is that this tool isn't accessible to most people (me included), so I try to show cheaper and more approachable techniques. However, I would love to get a hand on one of those for sure! 😀
And funny thing about nick offerman tribute the original video is 44minute and the tribute is 44 seconds
Thank you for putting this and the NA bitters episodes together. I’ll be trying them out tomorrow!
Has anyone tried adding heat using cayenne, sichuan, etc? Might be interesting!
I haven't tried to make this recipe with or without "heat," but I've noticed that one brand of retail alcohol replacements includes an ingredient called "Prickly Ash" in almost all of their bottles. I spotted a bag of it in the spice aisle of my local asian grocery store the other day. Might be worth a shot!
@@GalenH15 I’m definitely trying with some sichuan. The soury-heat I think it’s definitely close to the alcohol kick.
I add red Tabasco to my mocktails 😊
Hi Kevin! I just bought The Zero Book! Have you tried making the other zero-spirits in the Zero Book? Wondering which zero-spirit was the most similar to the real spirit (especially in mimicking the "alcohol burn"). I was looking at the zero-Mezcal recipe since it uses peppercorn and jalapenos. That may imitate the "alcohol burn". haha Looking forward to all your videos! Cheers!
I haven't try others but your question is on point! I agree with you. Spicines can nicely replicate alcohol burn.
As a recovering alcoholic, I appreciate this.
hello i have a question is using the pectinex is important ?
Would adding a bit of glycerin to the Zero-Bourbon make it feel more like whiskey 🤔?
Great question. I doubt but so would need to make more experiments to say for sure.
Well done! I will try to make it for sure.
I did 1 litre of orange bitter useing your recipe. I keep it on hidden in a dark place but do you think it shoud be stored in the freezer?
I would suggest you pour it into smaller bottles and then freeze it. Thank you!
Hi Kevin, i just want to know how much does this make
Love your channel but so difficult to get so many of the ingredients you use on your channel in china 😢
Sorry to hear that. What can't you get in China?
I'd love to see tequila and a margarita done zero proof
Noted! Cheers!
yes yes yes! MORE! please :)
I am glad you like it!
I think whether standard bitters are ok depends on why someone wants a mocktail. If it’s for an alcoholic or someone with an alcohol allergy, even a tiny dash of bitters might cause problems. On the other hand, if you’re trying to avoid feeling the effects of alcohol or to cut out alcohol for (non-allergy) health reasons, a few splashes of bitters (and a drink that’s 0.8% alcohol) is most likely fine.
This is awesome. I really don't have the personal need for nonalcoholic drinks, but I can't wait to try this
Oh sweet, now this one I definitely gotta try sometime.
Hope you enjoy. Cheers!
Is their a link to buy the book ?
Sadly it's not available on Amazon anymore. You might want to check their official webpage.
Has anyone tried filtering this without pectinex?
Yes! Great job. I’m always down for more zero proof. Thank you Kevin and team!
Does Pectinex go bad after opened ?
Has anyone tried this as the base of a punch?
Thank you for making zero proof drinks!! I love gaving more options than soda!
Glad you like them!
Its possible to skip pectinex for this recipe, and the taste will not change..?😅
Yes you can skip it.
I wonder if adding a sliver of chilli in there would give it a little heat? Not replace the burn of alcohol but adding another dimension to the flavour.
I think this is a great idea!
Fantastic! Sometimes just want the drink without getting too relaxed.
Absolutely!
Oh thank you for your zero proof cocktails, I was in research for good ones !
You are so welcome!
Pretty cool!!!
Shame the book is so hard to get in Europe. 😔
It's a hard one to get it here, indeed.
“How to make a non alcoholic old fashioned”; you’re not. Like making a vegan carbonara. Impossible. Just give it a different name.
uhh... is pentinex replaceable?
You don't need it here. You won't have a clear liquid, but the taste will be just great.
@@KevinKos much thanks!
This is fantastic! Please do gin next, a zero-negroni (zero-ni?) is a legit challenge
More cocktails no alcohol 😍😍💔🙈
Noted 😉
Nice ..
Thanks
And for his next video, how to have sexless sex?
Meatless meat
Fruitless fruit
Pleasureless life
This is great.
I am always looking for nonalcoholic alternatives to whiskey.
My experience are that Lyre´s American malt tastes like a real bourbon except for that alcoholic stiff taste.
I would love to try it out! Sounds like an excellent substitute for bourbon.
How to make non alcoholic bourbon old fashioned? Just drink some water with a big ice cube
I don't do this but first
Apologies for being that one guy
That was fast! Cheers!
@@KevinKos Cheers
Dear Kevin, I accidently came across this video whilst researching recipies for non alcohol baileys irish cream. albiet, when an accident results in something quite special, I then refer to it as an '"serendipity moment"; as such discovering you/your channel has most definately fit that criteria!
So, Dear Mr Serendipity,
what would be your thoughts about an expirament I indulged in, whilst a one time event and successfully, I have recently considered exploring with it further;
especially when entertaining, as I have no wish to have those who abstain feel any less catered to!
Its one thing when cooking a specific recipie where alcohol was a noted componant, quite another when serving drinks, especially as 'Virgin' recipies and alt options have in the past have been quite lacking, especially quite limited in 'hard' alcohol flavours.
There have been significant improvements from the 80s 'near beer' and bland virgin bloody marys, but whilst options have increased as shown by your imaginitive receipies, what of those of us who either dont have easy/swift access to ingredients and resources?
So here is my query,
Have you ever personally tried...
(And here I will probably be pilloried for my daring, ie sacrilege), but holding my breath, here we go...
Concentrated flavourings used to make candy!
Obviously pure vanilla has alcohol, but we can use pods, paste for that...
But what of the flavours like Brandy? Rum? Whisky?
When I was too young to legally purchase ANY alcohol (under 21 in US) not even a wee bottle of real vanilla or candies filled with liquors, ridiculous, right?
But wanting to make my grandmums recipie for scrumptious Rum/Brandy balls for an xmas party, I was utterly bewildered..
but had a memory flash, because whilst enrolled in a cake decorating and candy making class, we had access to concentrated flavours, used for frosting so as not to dilute/thin it, and for truffle fillings,
I remembered we were tittering over a 'brandy' flavour (we were all 13yrs old;).
Today whilst delighted and intruiged with the video you shared, and look forward to trying it, as I truly adore the 'ritual' involved when creating food/drinks,
it suddenly brought to mind, I wonder what some of these drinks that rely on the punch, the flavour of a specific liquor?
Would a drop of an concentrated candy flavouring add anything special?
It would be a fun, interesting idea to hear your thoughts on, and especially of you decided to do an expirament of your own...
What of a martini? I wonder if a reputable flavouring company makes a suitable 'gin' flavour?
That said, I've rambled (even edited!) longer than expected, but I have also subscribed (rare for me!)...
and look forward to watching, having a good binge on many more of your clips.
Warm Mama Karma regards and best wishes as ever,
R Elizabeth aka Ladybudd