I love how you care for things like shelf life, it's rarely ever mentioned in any cooking and drinking channel! Clarified cheers for your 12^2 * 1000 subs :)
Mr Koss your knowledge is far superior to anything i'v seen in this business. Small note if you don't mind, i have noticed that your shaking technique is used in a similar fashion regardless the kind of spirit in this case rum. In my opinion it would be good considering the alternated strength and style so the rum essence doesn't get broken down by air. Just a thought i hope you don't take it the wrong way
Hey Kevin, Following up on last week's follow-up with my milk punch, it still tastes great. After two weeks, the cloudiness broke and all the "ricotta" floated to the top. After skimming that off I have a very clear syrup. I'd say it now tastes more "milky" than previously which is a welcome addition. This syrup tastes great in tea so I will try and experiment with an Earl Grey infused gin + lemon cocktail tonight. Something akin to the earl grey martini as I won't need the egg white. Try it out and see how it goes too!
Kevin, I love some minty drinks. How about a spearmint syrup or could it be a super “juice” extract. Mint julep, mojito, I am convinced the minty flavors would go with more than clear rum, bourbon, and vodka. So many like this get recipe use mint as an accent.
In Hawaii, at some bars, their orgeat syrup is made with macadamia nuts rather than almonds. It gives a different taste, but who am I to complain,.. still tastes delicious.
I have watched a lot of your videos put me in mood to make more cocktails and use some of these techniques put some very twist of my own on some recipes plus I'm thinking of getting books you reference
The work you do here Kevin is so amazing I wanna cry! And give a standing ovation at the same time. Found the superjuice-episode a week or so ago and soon I have looked thru every episode. Am going back behind the bar fulltime in two weeks to start a new chapter in my bartender-career when I take on my first job as a barmanager in a new restaurant with free hands on the cocktailmenu, after a couple of soulless years as a car salesman. Videos like this is skyrocket inspiration and I think I soon need a new notepad.. 🗒🍹 Next time in Sweden, drive two hours north of Stockholm and the drinks are on me! 😉 PS. I didn´t think you butcher the pronunciation in the IKEA-episode. I´l give you a B-. 👍 SKÅL!👍😉🍹
With how good that Mai Tai was, do you think this is the future of Tiki drinks 🤔? Try Liber & Co’s delicious orgeat: bit.ly/CTandLiber If you like what we do, you can also support the channel here: 🎩 Join the Patron: 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 guess this makes it a special sweet and sour used to make the clear Mai Tai, an almond whey sweet & sour. Also nice former two tone choco-sweet-spread glass. Fantastic, see ya next time.💧
Wray and Nephew white rum is 63% alcohol. Adding that to Smith and Cross is creating some serious rocket fuel.
But isn't drinking a tiki cocktail at the beach 10 times better if you're drunk? 😂
🚀🚀
I love how you care for things like shelf life, it's rarely ever mentioned in any cooking and drinking channel!
Clarified cheers for your 12^2 * 1000 subs :)
Thanks a lot! I love the equation input here 🤩🫶 Cheers!
Mr Koss your knowledge is far superior to anything i'v seen in this business. Small note if you don't mind, i have noticed that your shaking technique is used in a similar fashion regardless the kind of spirit in this case rum. In my opinion it would be good considering the alternated strength and style so the rum essence doesn't get broken down by air. Just a thought i hope you don't take it the wrong way
Thank you for this tip! I appreciate it!
The handkerchief change at 0:40
Hey Kevin,
Following up on last week's follow-up with my milk punch, it still tastes great.
After two weeks, the cloudiness broke and all the "ricotta" floated to the top. After skimming that off I have a very clear syrup.
I'd say it now tastes more "milky" than previously which is a welcome addition.
This syrup tastes great in tea so I will try and experiment with an Earl Grey infused gin + lemon cocktail tonight. Something akin to the earl grey martini as I won't need the egg white.
Try it out and see how it goes too!
Oh man, now I'm craving an Earl Grey Marteani!
@@ellyam991 Something between the smoothness from the eggwhite and the astringent from the early grey makes is special. Damn, I'm craving one too now!
Let us know how it will turn out
Awesome! Thank you for keeping us updated! 🥂🥂
Woof, Smith & Cross and Wray & Nephew, thats a strong start to the evening 😀 How about a clarified Pina Colada?
Great idea! Thanks!
I don’t know why I am so obsessed with clarified versions of cocktails, but I love these videos! 💧💦
Kevin, I love some minty drinks. How about a spearmint syrup or could it be a super “juice” extract. Mint julep, mojito, I am convinced the minty flavors would go with more than clear rum, bourbon, and vodka. So many like this get recipe use mint as an accent.
It’s crazy! You did it once again
Glad you like it!
Your obsession with clear cocktails cracks me up.
Great video Kevin. Will be making the clarified lime juice tomorrow to go with the clarified orgeat I made yesterday. 💧
Enjoy!
In Hawaii, at some bars, their orgeat syrup is made with macadamia nuts rather than almonds. It gives a different taste, but who am I to complain,.. still tastes delicious.
Nice! I have never tried it with macadamia. I have to give it a go next time! Cheers!
I have watched a lot of your videos put me in mood to make more cocktails and use some of these techniques put some very twist of my own on some recipes plus I'm thinking of getting books you reference
Wonderful! Cheers!
The lady loves Mai Tai’s, can’t wait to do a side by side test for myslef
Cheers!
You could say that a Clear Mai-Tai is Mai-Style 😉
Buen video gracias por el contenido de valor que aportas a la comunidad
liber and co orgeat is the best. I use liber and co (as well as smith and cross rum) for my mai tais and I love them.
Delicious indeed! Cheers!
Thanks a lot for this great video!💧 That's very inspiring!
Could you once make a clarified Bloody Mary?
Great suggestion!
Hi Kevin! Where could I get the muslin cloth you use? I can only find single layer cheesecloth. Thanks!
I buy mine at the fabric store where they sell it in meters.
Kevin is the king of bartending science while maintaining the presentation behind the bar. Pleasure to watch, as always.
much appreciated!
You should try to do a "BLUE BLAZER"
The work you do here Kevin is so amazing I wanna cry! And give a standing ovation at the same time. Found the superjuice-episode a week or so ago and soon I have looked thru every episode. Am going back behind the bar fulltime in two weeks to start a new chapter in my bartender-career when I take on my first job as a barmanager in a new restaurant with free hands on the cocktailmenu, after a couple of soulless years as a car salesman. Videos like this is skyrocket inspiration and I think I soon need a new notepad.. 🗒🍹
Next time in Sweden, drive two hours north of Stockholm and the drinks are on me! 😉
PS. I didn´t think you butcher the pronunciation in the IKEA-episode. I´l give you a B-. 👍
SKÅL!👍😉🍹
Much appreciated! So happy to hear that! Cheers!
Looks amazing
I'm sure I've seen this in one of your other videos, but can't seem to find it now. What % is your saline solution?
Hey Kevin, do you have an recipes for Nixta?! I cant find any!
Clear whiskey sour! Is it possible? Clear aquafaba perhaps?
Love your youtube channel .. your verry good ans classy Thumbs up my friend im from Québec Canada 🎉🎉🎉🎉 cheers
Thank you so much!
Pls pls can you make sorrel kokteyl?
long lasting , sorrel kokteyl?
💧I do love a good mai tai.. might have to try this one.
Hope you enjoy
Amazing ❤
Can you make sorrel ?
With how good that Mai Tai was, do you think this is the future of Tiki drinks 🤔?
Try Liber & Co’s delicious orgeat: bit.ly/CTandLiber
If you like what we do, you can also support the channel here:
🎩 Join the Patron: 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/
This just proves that the elevated clear Bloody Mary is just around the corner 💧
🔭🧐
Any difference in taste between clarified superjuice and clarified freshly squeezed lime juice?
The flavor of the citrus is more present here. The same way as with comparing freshly squeezed and super juice.
Sticking with tiki here...clarified Pain Killer. I want to know how to do clear coconut and pineapple juice!
Great idea! Thank you!
Yo Kevin, do you still live in Slovenia? Where do you get your piere ferrand?
Hi! I do. You can buy it from ARC company.
@@KevinKos hvala, bom počekiral 🫡
I guess this makes it a special sweet and sour used to make the clear Mai Tai, an almond whey sweet & sour.
Also nice former two tone choco-sweet-spread glass.
Fantastic, see ya next time.💧
Is it even possible to clarify a brandy alexander?
Tricky one 🧐
Adding super juice on tiki drinks is the equivalent of going to your fam bbq and bringing beyond meat 🤣
🤣🤣 good one!
Cheers!💧💧💧
🥂
Clarified was much more smoother. 🤤
🤩🥂
💧👍🏻
💧
💧!
💧
shelf life is long
💧💧💧
For some reason I want these clear cocktails to be carbonated. Weird, I know, 💧
Nothing weird about it. I love carbonated drinks! 🥂
🤤💧
(dROPLET)
I wish you whould speak a little Slower Please😮😮😮
I will do my best. Sorry for speaking too fast.
💧
💧
💧
💧
💧
💧
💧
💧
💧
💧