Cheese Liqueur with Chocolate and Bubbles. Does it Work?!

[@drewaitchison7482]

I love the comment about making an espresso with baileys and then their faces

[@surfgreeniguana]

Amazing ! Thank You ! Thank you very much for your work, detailed material and its presentation. You are one of the best finds on KZbin in several years. I'm glad that thanks to your channel I will be able to delight my loved ones with interesting drinks at the cocktail bar level

[@phantomhandofcocktailtime6911]

When I found out about Parmesan Liqueur I thought it was a *grate* idea 😉

[@torsloke]

It makes sense Kevin used scotch as the base spirit for the cheese liqueur since scotch gets more of its taste from age.

[@bizzaam1]

I was actually surprised. I thought to myself.. "no whey that can be good!"

[@DanielDai-u9f]

Another banger! Kevin, do you think your cheese liqueur method will work with making a syrup or with other type of cheese as well? Thanks!

[@KevinKos]

syrup wouldn't work becuase its harder to strain it out without freezing it, so it's best to go with the liqueur.

[@Niaaal]

Creativity through the roof!

[@HisVirusness]

🧀Thank you for the explanation at the end, because I was thoroughly confused.

[@KevinKos]

You are welcome!

[@jasonbaker1887]

🧀 This is a really interesting one. I'll have to put it on my list to try. The cheese chocolate and prosecco just sounds really enticing. Cheers!

[@KevinKos]

Glad you like the idea! Cheers!

[@jesusalfredoramirez3190]

Super interesting and bold 🧀

[@tucopacifico]

Nice presentation with the chocolate. Cheers! 🧀

[@KevinKos]

Thank you! Cheers!

[@7-Liana-7]

Interesting content👏👏👏…Thanks Kevin👍

[@phillipschmidt5151]

Very interesting, sounds line a good ingredient for a cocktail to pair with oysters

[@KevinKos]

Oh yes!

[@XNerinoX]

I like the "pepper drop" idea.

[@WhoKnowsNose]

🧀 This looks and sounds insanely good.

[@zephyr2b]

🧀 interesting cocktail , I put it on my list to try

[@KevinKos]

Hope you like it!

[@yiannismorfopos9666]

Interesting! I will give it a try (when I find some time 😂😂). Thanks brother for the 🧀🧀🧀!! 👏🏼👏🏼🙌🏼🙌🏼

[@KevinKos]

cheers!

[@kriskemp4952]

Great episode

[@KevinKos]

Thanks!

[@IvandisDeus]

🧀 very curious idea!

[@punsaralakshan4647]

Amazing ❤

[@CoffeinCowboy]

I know that with Parmesan it's not that much of a problem, but do you know how it is with lactose in the Cheese liquer? Specially if you are using different cheese and also with the whey 🤔

[@giorgosapo4508]

🧀 Yummy yummy , we need to have you on TV shows 😁

[@KevinKos]

That would be cool! Thanks!

[@mariacarlbaum-mp1zl]

Thank you for yet another interesting video. Cheers! Or should I say cheese? 🧀

[@KevinKos]

Cheese! 😉🥂

[@dm3107]

can someone explain to me why do we need the whey for this?

[@mattia_carciola]

The risk of being cheesy was high, but the episode was neat! Anyway, any particular aging you suggest? I feel giving a range is quite important, as it deeply influences the flavour.

[@KevinKos]

mine was 16 months. You are right! I wouldn't go below that age.

[@mattia_carciola]

@@KevinKos do you think something around 24 o 30 would be too pungent and not enough milky? Because here in Italy most of it is sold aged at least 22 months

[@KevinKos]

@@mattia_carciola I believe this would make even better liqueur. Whey will add milkiness so no worries about that.

[@mattia_carciola]

@@KevinKos yeah, thanks for all the tips!

[@kawonewilliams1949]

This is truly mad science. 🧀 When are you going to make your own homemade Verjus. I mean, you've made campari and all these other ingredients, but Verjus is the only thing I can't actually buy here in the States.

[@KevinKos]

I already made a verjuice in an episode a while ago. Check it out!

[@drewdallas808]

🧀 cheers 🥂

[@jaster705]

nice video, as always.

[@KevinKos]

Thank you! Cheers!

[@vinny142]

"they say that when you poor a glass of Fiol" I'm pretty sure only the marketing department says that :-) Also: what does it taste like? Delicate bubbles and "the right blend of X and Y" are just expectation management, designed to make the buyer think that whatever they taste is what they are supposed to taste, that this is what they should want to taste. In reality of course taste is entirely personal, 100% subjective. You might like Fiol, you might not. Try it and decide for yourself, but don't ever let anybody tell you that you are wrong for what you like and dislike. Also: I love how this channel has gone from basically sticking to the classics and pure cocktails that respect traditions, to just doing whatever they feel like. There was a time when lemon juice absolutely had to be freshly squeezed or else the cocktail would not taste right. Today he makes his own "superjuice" just like they do in the supermarket. And now he is making a cocktail with cheese. It's *only* about what *you* like, not about what others say you should like.

[@alejandrorestrepo5509]

Is the citric solution shelf stable?

[@KevinKos]

yes

[@alejandrorestrepo5509]

@@KevinKos great, thanks for the info 🙂 🧀

[@ellyam991]

🧀 I need to see a blue cheese liqueur now. Could you imagine it in a Martini?

[@KevinKos]

great idea!

[@KubedPixel]

Hmmm cheese 🧀🧀🧀

[@douglasboylan3477]

I finally did something before I saw a Kevin cos video on it 😂 (albeit he did it better than me) I made a Romano infused Vodka and used it in a bloody mary.

[@KevinKos]

👏👏 Cheers!

[@WhiskeySugarBitters]

Very cool Kevin! A colleague of mine is working on a Pizza cocktail right now, I'm gonna tell him about this! 🧀

[@KevinKos]

Very cool!

[@a.w.hughes6648]

So many sins against the crafts of Italy! Might as well keep on going with France! Why not a camombere and champagne cocktail? 🧀

[@KevinKos]

So many sins? Why do you think so?

[@PhurbaSherpa-r4n]

CHEESE🧀

[@CyrusBluebird]

Being an alchemist sounds easy, but it isn't. It takes discipline! 🧀

[@KevinKos]

true! 😀

[@saarorr]

🧀

[@6RroxasS6]

🧀🧀

[@RolfReibach]

I like whisky neat, I like champagner neat. I like whisky cocktails, but I can't get behind champagner chocktails. What's wrong with me? I am on the gentlemans side in the intro.

[@KevinKos]

No worries! It's what you like so there is nothing wrong with you 😄 Cheers!

[@julioriviera]

🧀

[@MrMoney331]

🧀🧀🧀

[@liamisdahl2982]

🧀What shelf life do you expect the parmesan liqueur to have?

[@tr3x53]

🧀🧀🧀🐭

[@theintrnationlst]

This sounds awful, I have to try it! 🧀

[@KevinKos]

cheers!

[@tj6675]

🧀🐭

[@YahMum69]

squeeze

[@Gentledudy]

pfui

[@KevinKos]

What cocktail would you make with Parmesan Liqueur 🤩? Learn more about FIOL and find out where you can get a bottle 🥂: fiol.it/shop/ Make your own White Creme de Cacao: kzbin.info/www/bejne/e2qronmqos58sLcsi=3pjWxCWuKLxplXnT Make your own Allspice Bitters: kzbin.info/www/bejne/rICTZ6hsndufftUsi=uNdFMHULwqvdTvY3 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/

[@r3dvanilla_697]

Just hear me out, pizza bloody mary. Make the parmesan liqueur with vodka, make a salty tomato juice with salt, garlic and oregano and before mixing add tabasco (a jalapeño one would fit cool)

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[@el_nan1]

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[@pintorichio]

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[@noachav]

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[@neatsipsandfancymixes]

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[@ΣπύροςΣιαμπάνης-φ9π]

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[@sebastiantillmann1669]

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[@panagiotissollakou4510]

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[@Sameerkharat97]

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[@luismartinez6421]

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