So are you thinking about switching to Clear Orgeat now 🤩? 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 is amazing, I made it with skinned almonds, roasted in a pan and then follow your recipe... I've changed the amount of citric solution to 25ml(ish) and did not use the almond extract (don't have any). It turned out to be very clear and full of flavor. Then I made and "old fashioned" with Diplomático Reserva Exclusiva Rum and it was amazing. Thanks for sharing all your knowledge and ideas. I've learned a lot watching your videos.
Hi Kevin. I'm thinking of making some homemade creme de cacao and I'm wondering if you've ever made it. If so perhaps you might share your recipe with us some time.
Inspired by a video of Leandro together with Garret as well as some (older) videos by Dave Arnold - and recipes on the isi website - I started experimenting with rapid infusions using the isi whipper. My goal was to make an (almost) clear orgeat. And it works a treat! It is less work and tastes better (fewer bitter notes). I'll share my preferred recipe that I have been iterating and improving for a couple of tires now. 150g of diced almonds (no skin) ~315ml / 10.5 oz. of a 1:1,5 simple syrup (270g sugar, 180g water) 1 dash orange blossom water 1 dash rose water 5 drops of saline solution I lightly roast the almonds in a pan. This is optional, but in my opinion gives greater flavor. Let it cool and combine with the syrup in an isi whipper. Screw on two nitrous capsules (half liter isi model). Let it infuse for at least 15 hours (over night). Depressurize and filter out the almonds. Filter again through a coffee filter (optional). Transfer into a clean bottle with rose water, orange blossom water and saline. I am not using anything else anymore for my Mai Tais :) Well ... and don't forget to use the leftover sweet almond bits for a delicious desert. They still carry a lot of flavor. I'd love to hear your opinion on this.
These techniques are just amazing, now just clarify the lime super juice and we have all that is needed for clarified Mai Tai without batch-clarifying 🤯
Clarifying lime super juice reduces the shelflife drastically which is kinda counter intuitive to the shelf stability of super juice. You can use agar clarification for the lime juice. Or you could do a "lime juice" profile acid water with citric and malic acid. Maybe a spritz of lime zest or lime essential oil spray to bring in what's missing.
I have been using a clear super juice. I make the super juice with out blending the peels or adding the natural lime or lemon juice back in. Makes for an amazing clear Tom Collins. I’m sure you loose some mouth feel, but perhaps adding some gum Arabic would bring that back.
I'm sure i'm not the only person who wanted this! also i'm happy to learn about another orgeat cocktail, orgeat should be in more stuff. mai-tai's are heavenly.
I found a particular fondness for the Hotel Georgia cocktail, a gin sour sweetened with orgeat, and I can only imagine how beautiful it would look when clarified.
I thought for sure you put together a Mai thai. That drink has been making quite the up turn in popularity. Not that it was ever unpopular but the classic design has been making a roar on the internet 🍒
I love when you clarify things, and I would be deeply honored to sip any cocktail you crafted for me...but I have to say, I like the fats & proteins this method discards. I've had orgeat separate on me in a Mai Tai, but I take it as a sign that I'm not drinking them fast enough. 😂
This is what happened to my milk syrup that you showed last week! No matter how much or how diligently I filtered it, it came out cloudy. [Peach Emoji] (I'm on the computer, sorry).
@@KevinKos So, when I make mascarpone (similar process), I typically add 20mL lemon juice to 500mL cream at 85C and that works really really well. So I assumed your method and measurements were accurate with my baking knowledge in mind. My thought process for adding more acid was that it would adjust the flavour significantly. When making mascarpone previously, I did have to double the lemon juice and you can really taste the "sour" flavour in the final product. In hindsight. I am adding sugar to the whey, so any sour flavour would just be balanced out. Sure, a Brix refractometer would help, but I'm not that fancy... yet.
That's interesting about the curdling of the almond milk here. I have been making my own orgeat for a while and it never curdles for me. I make my own almond milk (in different way from in this video), so I wonder if the fat content is stopping that from happening. It usually ends up separating on it's own in the bottle since I don't use any emulsifiers in it.
You mention that your orgeat never curdles. Do you add an acidic solution to your almond milk to make it curdle? That was kinda the point of this video. He's more or less "milk washing" his orgeat.
Interesting. Does this process remove the nut fat? Is the mouthfeel as rich as non-clarifies orgeat? I may try clarifying some next time I make orgeat. Interesting video!
I’m having a hard time getting my milk to curdle in the first place. I’ve tried a couple different brands of almond milk and neither would curdle even after adding way too much citric acid solution. Any suggestion as to what the issue might be? Great video nonetheless!
I have to ask: Why not just make simple syrup and add extra almond flavor drops? Could you achieve something similar-ish with a process that takes no time at all like this?
@@andrewfaubleI'd say that it'd turn out pretty 1-dimensional. I've tried making Limoncello with just lemon extract and it turned out very artificial and lacked freshness, so I imagine something similar would happen with the clear orgeat
For some reason, my orgeat only curdles if I add xantan. And regarding clarifying - I think making simple syrup with almond extract and rose water would taste very similar in a cocktail at this point. Or at least I'm sure my friends wouldn't notice the difference :v
>You shouldn't eat the seeds of peaches, apricots or cherries 🍒 Hmm, might be right, but "plum wine"(I feel like this is a localization failure, it's a liqueur of an apricot cousin aged together for at least a year) and amaretto do suggest there's ways to make the seed extracta "edible".
I've tried it and I don't think it's worth the effort. I went straight for the store-bought almond-milk version, so maybe my almond milk wasn't any good, idk, ymmv. Anyways - I tasted the clear almond milk right after straining, the acidity from the added citric acid was the most prominent taste, then there was maybe a bit of dryness and a hint of almonds. After adding the sugar and aroma, it tasted like a slighty acidic simple with bitter almond flavour. I'm sure that by adding a bit of rose water and bitter almond flavour to simple sirup I'd end up with something I couldn't distinguish from this clear orgeat in a finished drink, but it won't take an hour.
@@btommasinidid you ever get it to work? I’m having the same issue. Tried two different brands of almond milk and added lots of extra citric acid solution and still no luck.
"just to make it clear..." seen that coming lol Anyway alpro is a crime against both milk, nuts and self respect: I've had tap water tastier than their almond :( (the worst thing is that I had asked a friend to buy some Condorelli and he didn't think it made a difference) Remember people, peaches and cherries contains cyanide in their pit !
@@ellyam991 Kind of yes. Water has a density of 1 g/cm3, so we can use gram or mL interchangeably. But if it were another solvent, then mL or gram would make a difference. That's why by convention it's always relative to the volume of the final solution.
I just made some and I have to tell you the truth. You strip ALOT of the actual flavor of the almonds when you take the milk out. Pretty bland final product which I can see why you added almond extract to it. I had to do the same thing to enhance it. Same goes with Coconut milk
So are you thinking about switching to Clear Orgeat now 🤩?
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 is amazing, I made it with skinned almonds, roasted in a pan and then follow your recipe... I've changed the amount of citric solution to 25ml(ish) and did not use the almond extract (don't have any). It turned out to be very clear and full of flavor. Then I made and "old fashioned" with Diplomático Reserva Exclusiva Rum and it was amazing. Thanks for sharing all your knowledge and ideas. I've learned a lot watching your videos.
Hi Kevin. I'm thinking of making some homemade creme de cacao and I'm wondering if you've ever made it. If so perhaps you might share your recipe with us some time.
Inspired by a video of Leandro together with Garret as well as some (older) videos by Dave Arnold - and recipes on the isi website - I started experimenting with rapid infusions using the isi whipper.
My goal was to make an (almost) clear orgeat. And it works a treat!
It is less work and tastes better (fewer bitter notes).
I'll share my preferred recipe that I have been iterating and improving for a couple of tires now.
150g of diced almonds (no skin)
~315ml / 10.5 oz. of a 1:1,5 simple syrup (270g sugar, 180g water)
1 dash orange blossom water
1 dash rose water
5 drops of saline solution
I lightly roast the almonds in a pan. This is optional, but in my opinion gives greater flavor.
Let it cool and combine with the syrup in an isi whipper. Screw on two nitrous capsules (half liter isi model). Let it infuse for at least 15 hours (over night). Depressurize and filter out the almonds. Filter again through a coffee filter (optional). Transfer into a clean bottle with rose water, orange blossom water and saline.
I am not using anything else anymore for my Mai Tais :)
Well ... and don't forget to use the leftover sweet almond bits for a delicious desert. They still carry a lot of flavor.
I'd love to hear your opinion on this.
Wouldn't a sous vide work too? Great idea nontheless!
These techniques are just amazing, now just clarify the lime super juice and we have all that is needed for clarified Mai Tai without batch-clarifying 🤯
Clarifying lime super juice reduces the shelflife drastically which is kinda counter intuitive to the shelf stability of super juice. You can use agar clarification for the lime juice. Or you could do a "lime juice" profile acid water with citric and malic acid. Maybe a spritz of lime zest or lime essential oil spray to bring in what's missing.
I have been using a clear super juice. I make the super juice with out blending the peels or adding the natural lime or lemon juice back in. Makes for an amazing clear Tom Collins. I’m sure you loose some mouth feel, but perhaps adding some gum Arabic would bring that back.
🍒 I'm really happy we had that store-bought almond milk too! 😅
Didn't expect to learn so much about (not) nuts! 🌰🥜🍒
I'm sure i'm not the only person who wanted this! also i'm happy to learn about another orgeat cocktail, orgeat should be in more stuff. mai-tai's are heavenly.
I found a particular fondness for the Hotel Georgia cocktail, a gin sour sweetened with orgeat, and I can only imagine how beautiful it would look when clarified.
I thought for sure you put together a Mai thai. That drink has been making quite the up turn in popularity. Not that it was ever unpopular but the classic design has been making a roar on the internet 🍒
Between the classic Japanese Cocktail and this one, my choice is crystal clear 😉
i m living in asia, i ve found an amazing twist on orgeat , thai basil syrup ,, i ll let you try
I haven't made one of these in a few years and I don't remember it being murky. I remember it being good so I think I'll make one tonight.
Blending in some blanched and then toasted bitter almonds will be a more subtle substitution of the almond aroma.
🍒 thank you your great videos Kevin. Need more of those homemade syrups!
🍑 had no idea it was a Japanese cocktail to start. Kevin, you’re a magician!
🍒Yet another thing I have to try. Thanks again!
Great video! What’s the shelf life of the clarified orgeat syrup
A must try Kevin! Another great video.🍑🍒🍒🍒
🍒 I literally just made something along these lines two days ago for a batched mai tai.
I wonder if you could do the same for coconut milk?
I love when you clarify things, and I would be deeply honored to sip any cocktail you crafted for me...but I have to say, I like the fats & proteins this method discards. I've had orgeat separate on me in a Mai Tai, but I take it as a sign that I'm not drinking them fast enough. 😂
@KevinKos I had a Mai Tai that had Orange Orgeat in it, it was good.
Great video Kevin! Your approach to clarifying things is always a treat to watch! Maybe we should find a way to grow clear almonds... 🤔
Cheers! 🍑🍒
How long will this last do you think? Should I add some vodka to proof it up a little bit for a longer life in the refrigerator? Another great video.
This is what happened to my milk syrup that you showed last week! No matter how much or how diligently I filtered it, it came out cloudy.
[Peach Emoji]
(I'm on the computer, sorry).
Have you tried adding more acid solution? This should't be the case with regular milk.
@@KevinKos So, when I make mascarpone (similar process), I typically add 20mL lemon juice to 500mL cream at 85C and that works really really well. So I assumed your method and measurements were accurate with my baking knowledge in mind. My thought process for adding more acid was that it would adjust the flavour significantly. When making mascarpone previously, I did have to double the lemon juice and you can really taste the "sour" flavour in the final product.
In hindsight. I am adding sugar to the whey, so any sour flavour would just be balanced out. Sure, a Brix refractometer would help, but I'm not that fancy... yet.
That's interesting about the curdling of the almond milk here. I have been making my own orgeat for a while and it never curdles for me. I make my own almond milk (in different way from in this video), so I wonder if the fat content is stopping that from happening. It usually ends up separating on it's own in the bottle since I don't use any emulsifiers in it.
You mention that your orgeat never curdles. Do you add an acidic solution to your almond milk to make it curdle? That was kinda the point of this video. He's more or less "milk washing" his orgeat.
How about a shelf-stable clarified Falernum next?!? 🙏
@kevinkos Do a video on Monkruit syrup vs simple syrup! You’d be the first to do a healthy low calorie sweetener cocktail video
Interesting. Does this process remove the nut fat? Is the mouthfeel as rich as non-clarifies orgeat? I may try clarifying some next time I make orgeat. Interesting video!
I’m having a hard time getting my milk to curdle in the first place. I’ve tried a couple different brands of almond milk and neither would curdle even after adding way too much citric acid solution. Any suggestion as to what the issue might be? Great video nonetheless!
Maybe try with different almond "milk".
you can circumvent the louche effect by letting it drip into a high precentage spirit like its done in raki absinth and ouzo
thank you!
🍒 In deed, a clear choice 😄
Is that cocktail a Trinidad sour? or The Japanese Cocktail?
Japanese cocktail.
Could you do a Bogart's Bitters video ? It's very tough to find in the US and I'm worried about opening my bottle without any easy replacement
🍒🍑 beautiful video, whether or not you’re a cocktail bartender, you can appreciate a video like this👏🏼👏🏼👏🏼
Glad you enjoyed it!
Ok, not cheating, I think that cocktail is the Army&Navy, looks like a cool method.
I have to ask: Why not just make simple syrup and add extra almond flavor drops? Could you achieve something similar-ish with a process that takes no time at all like this?
This method would also hypothetically be entirely clear
@@andrewfaubleI'd say that it'd turn out pretty 1-dimensional. I've tried making Limoncello with just lemon extract and it turned out very artificial and lacked freshness, so I imagine something similar would happen with the clear orgeat
Kevin, just a question… have you ever tried clarifying a Bloody Mary?😏😏
Did you try any other changes in recipe for the diy orgeat? Maybe unroasted almonds?
Or is it just not possible to clarify homemade orgeat
I haven't. Maybe unroasted would do a better result. Let me know if you'll try it out.
@@KevinKos I will. Simple process, so should be easy to test. If it's cloudy, I'll just make regular tiki cocktails😅
Wouldn't clarifying the orgeat lose its rich texture? It's what makes orgeat drinks great!
Why not use almond extract in water?
For some reason, my orgeat only curdles if I add xantan.
And regarding clarifying - I think making simple syrup with almond extract and rose water would taste very similar in a cocktail at this point. Or at least I'm sure my friends wouldn't notice the difference :v
What is the shelf life of this clarified orgeat? :-)
>You shouldn't eat the seeds of peaches, apricots or cherries 🍒
Hmm, might be right, but "plum wine"(I feel like this is a localization failure, it's a liqueur of an apricot cousin aged together for at least a year) and amaretto do suggest there's ways to make the seed extracta "edible".
saturn?
Kevin, thanks! This is awesome. Will this and the milk syrup calculator be on the website? 🍒🍑
Oooo I might have to give that a try 🍒
Why not skip the almond milk and just use almond extract?
I've tried it and I don't think it's worth the effort.
I went straight for the store-bought almond-milk version, so maybe my almond milk wasn't any good, idk, ymmv. Anyways - I tasted the clear almond milk right after straining, the acidity from the added citric acid was the most prominent taste, then there was maybe a bit of dryness and a hint of almonds.
After adding the sugar and aroma, it tasted like a slighty acidic simple with bitter almond flavour. I'm sure that by adding a bit of rose water and bitter almond flavour to simple sirup I'd end up with something I couldn't distinguish from this clear orgeat in a finished drink, but it won't take an hour.
huuuuh I've never had an orgeat curdle and I frequently make mai tais.
Japanese cocktail?
I cant get the almond milk to curdle. Does anybody have any suggestions?
try adding more acid solution.
@KevinKos I added quite a bit and it just wasn't getting there. I assume I take it off the heat when I add the solution? I'm gonna give it another go.
@@btommasinidid you ever get it to work? I’m having the same issue. Tried two different brands of almond milk and added lots of extra citric acid solution and still no luck.
@@MatthewDrop no I eventually gave up. Got sick of wasting time and almond milk.
🍑 gang lol
🍒I don't often use orgeat, so I very rarely make it. But I shall be trying this.
Cheers! 🍑
That clear stirred drink is probably a Japanese Cocktail
cherry🍒
🍒🍑 clear orgeat definitely presents some interesting ideas thank you for this cheers
I'm going to guess... Army and Navy or Japanese Cocktail.
Mai tai
🍒
"just to make it clear..." seen that coming lol
Anyway alpro is a crime against both milk, nuts and self respect: I've had tap water tastier than their almond :( (the worst thing is that I had asked a friend to buy some Condorelli and he didn't think it made a difference)
Remember people, peaches and cherries contains cyanide in their pit !
🍒🍑 I'm not a fan of making orgeat since I have little use for it, but I'd love to try this out in a Godfather variation!
😍😍😍😍😍😍😍
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6% citric acid solution should be 6g of citric acid in 100g of water.
That would be 5.66% citric acid solution 😬. The idea is that in 100g of solution, 6 of them are citric acid
@@ellyam991That's by mass, but in chemistry it's always relative to the volume of the solution, in this case water.
@@Supersamazing you mean like a molarity? Because I always assumed that it was a composition since everything is being measured by weight
@@ellyam991 Kind of yes. Water has a density of 1 g/cm3, so we can use gram or mL interchangeably. But if it were another solvent, then mL or gram would make a difference. That's why by convention it's always relative to the volume of the final solution.
🍒🍑interesting, thanks!
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Screw you requiring login on your website.
I guessed incorrectly. 🍑
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Mai tai ?
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🍒and🍑🤷🏼♂️😀
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Japanese is the classic stirred orgeat cocktails. Let’s see …
Nailed it. Haha. And here’s the 🍒 on top
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I just made some and I have to tell you the truth. You strip ALOT of the actual flavor of the almonds when you take the milk out. Pretty bland final product which I can see why you added almond extract to it. I had to do the same thing to enhance it. Same goes with Coconut milk
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