Very interesting episode, I'd definitely try the flamed one! For those who want to now more about the history How to Drink made a video about that, if I recall correctly

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I'm particularly fond of the Absinthe Frappe feautred on Anders Erickson's channel: absinthe, simple, and muddled lemon wedges shaken with crushed ice open-gate poured into a tumbler topped with soda water. The lemon-anise combo is 👌👌👌

I love absinthe but mostly as a modifier. Gotta try the highball with orgeat to see if that changes though!

Do you have any knowledge on Arak, the anise flavored liquor from the middle east? I would love to make a cocktail, but it's a very intense flavor.

great episode. absinthe and orgeat? really?...those go together? I gotta give it a try. The absinthe fountain is a fun way to end a dinner party. I picked up one with four spouts at an estate sale.

Great vid, I will dust off my absinthe fountain, but also try the shaken version. Surprised you didn’t ask for the Green Fairy emoji 🧚

This absinthe isn´t much good. If i can recomand some Yggdrasil from Saar whiskey is awesome, from france is my prefered Jade Nouvelle Orleans and from Switzerland Martin 54

Glad that you chose Pernod Superior. That's my absinthe of choice when I go to a cocktail bar. I can't have it at home because I'm kosher. I also made a similar drink to the absinthe high ball using Arak. It's a lebanese anise liquor that is also the national drink of Israel, Syria and Palestine. At least we can agree on that when we're not killing eachother.

Cool video about an under-appreciated spirit. Much of the credit for its return is due Ted Breaux, a chemist (and now accomplished absinthe maker) who helped jumpstart the legal reappraisals.

I always called the highball version the Momisette. Now that’s a drink that’ll sneak up on you!

Facial hair, fire, myths, and a safety warning… this is like an episode of Mythbusters 😮!

Do you know of any other ways to serve absinthe 🤩? Try Liber & Co’s delicious orgeat: bit.ly/CTandLiber Get an Absinthe Fountain: geni.us/KXZTG Get the recipe for Clear Orgeat: kzbin.info/www/bejne/qqurinqhedOiprssi=ymCl6H_A9VlWeNig 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/

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Hi Kevin, great content as ever! Could you do a video about the old Grog? Not the northern german one with hot water, but rather about the carribean one with lime and water. Plus a modern version of it? BR from Germany!

So u charge less per cocktail cause it's not pure like we expect?

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Fun show but the purposefully atrocious accent is annoying.

This video is a 10/10. Never thought I'd be fermenting things but I love any new skills for adding flavors to cocktails! My only question is how to store the starters (particularly the grapefruit starter) after filtering, and if it's better to store it as a starter or as the soda after the second carbonation. And can you just mix more grapefruit juice to the starter to create more? Thank you!

For how long can we preserve the tonic sirop? Its ok if i put sorbat calium inside for preservation ?

What size of bottle is that? How much dilution for 30ml of syrup?

kevin i had pectinex in dust , is the same amount ? thank you and cheers!

Hello Kevin, great Video as always. I'd like to try out the method with the Isi Whipper. Did you leave some space or did you COMPLETELY fill the Isi? Thanks for help!

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What's the shelf life then of the finished superjuice? Could adding Ascorbic acid help keep it longer? I'm thinking of doing this for my bar to save money. Love your videos!

Perú forever

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If use sucrose instead of soy lecitin?

Whow, this is impressive.

Hey Kevin, I realize this video is now 2 years old, but it's still my go-to! Quick question, I prefer a rich orgeat. Considering that's already pretty viscous, how would I adjust the xanthan and gum Arabic? Thanks for everything you do!

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I will soon need to make another batch, this time with the Coconut water which isn't stated in my copy of the book, this makes a lot of sense as a swap, maybe adding some toasted oak chips too, thanks for the tip re updated recipe.

Hey Kevin, this cordial is super! What is the yield of cordial with those quantities?

Hi Kevin! First of all, thanks for the insights! Do you know how strong (how much Watt) the blender should be?

Hmmmmm tequila.

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@kevinkos where did you get that soda maker at? I love it. Perfect for me

Dear Kevin, while I usually love your videos I tend to find this one quite controversial. Maybe you also do, too, since you mention criticism of batched cocktails more than once. Your recipes and the use of all parts of ingredients used for something else is as wonderful as always. I however find myself with those people saying that these are not „real“ cocktails and it’s kind of cheating. Do they taste worse than freshly made ones? I don‘t think so. But being at a bar and having a drink for me is not all about taste alone. It an experience for all senses. I love to watch how my cocktail is being created bit by bit, how each additional ingredient changes the colour of the fluid, to catch a glimpse of a scent of something added, how a bartender moves and how he creates a little master piece which in the end is for me to enjoy. Like having the chance to watch over Leonardo’s shoulder while he is painting the Mona Lisa. With batched cocktails I am getting robbed of all these! I can see quite some occasions where batched cocktails totally make sense (party, high volume bar, etc.). But that‘s not the experience I am in search of when going out for a drink. Another problem for me is, that often enough I find one ingredient very intriguing but the cocktail not that much and then I go about creating a cocktail in my head around this ingredient. Some of the best cocktails I drank started like this. But if this ingredient is only available in the batched cocktail I am out of luck. To sum it all up: freshly made cocktails can be like a piece of art (e.g. your video with the sake drink served in little bowls where the trees start to bloom when the drink is poured in, it‘s perfection!) and batched drinks are what art would become if there is not enough time. It‘s at least for me like that.

best ! thank you

I realize the super juice can be frozen, but how long does it last in the refrigerator?

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wait… so you’re telling me you’re not supposed to just mix the jager straight into a 3/4 drank red bull can???

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Content, presentation and aesthetics are top shelf. One remark though: I can still not watch a long time because the sequences are cut so seamlessly, it feels like you’d just be rambling on without any breaks and with the same tone. Personally I’d prefer a bit more „natural“ editing

I literally just made the super orange juice today and tasted it by itself a few minutes ago - and although it really could be just me, I found the super orange juice to be completely undrinkable because the citric acid made it too sour (which is exactly what you said at 4:32, so I can't say I wasn't warned). If you made a screwdriver cocktail and followed this super orange juice's recipe, the patron will just get a mouthful of citric acid + vodka. There's supposed to be a sweetness to orange juice, so I'm going to add cane sugar to the super orange juice formula and see what % of cane sugar is ideal before it becomes ADDED sugar. But anyways, thank you very much for your video!

More batch cocktails! We love to see it! 🥣

Batched up some cocktails for a D&D session one time and dyed them to look like potions. Very fun evening was had :)