Green VS Clear | Zero Waste Gin Basil Smash

[@KevinKos]

Do you like making Cordials? To me this is the best and easiest way to make great cocktails. Check out our CURIADA collection of bottles: bit.ly/cocktailtimebottles 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/

[@mdbbox5660]

Agreed that cordials are awesome. I got a lot of mileage out of your clarified lime + mint cordial last year. It made mojito season a lot easier. Looking forward to trying this one as well. Can you use lemon super juice in place of fresh here?

[@DustinZinn]

Fuckin hell mate, how are you managing this otherworldly video quality with only 63k subs, I don't even drink alcohol, but this is just good stuff to watch, bruh!

[@trinkabenteuer]

Hey Kevin - love it! Thanks for the Shout out and love the "Gut gemacht" ... Mixing a few hundred of it per week at Le Lion I highly recommend, when you stay with the fresh version, to use a Julep Strainer + Double strainer do make sure your Hawthorne ist not full of basil pieces ;) Best Joerg Meyer

[@KevinKos]

Jörg, the Julep Strainer is a great idea! Thank You! You are such an amazing bartender and I am so happy you left a comment here. Prost!

[@Slamwoo93]

As an F&B professional and a cocktail enthusiast I don't think I have come across a better channel when it comes to these bartending videos. Kevin always brings an informative and fun way of presenting a drink, instructions and insight on how to make these cool homemade ingredients that might come in handy at any point. Hope this turns into a massive following and great success. Cheers.

[@KevinKos]

Thank you so much for these kind words! I appreciate it a lot! Cheers!

[@SethMesser]

Couldn’t have said it better myself. Recently discovered this channel/Kevin and the team and have been binge watching for the past few days. My wife is preparing herself for a lot of cocktails to come. 😂🎉🍸

[@pezzshnitsol]

One thing I've started doing when clarifying with agar is putting the mixture into a ziploc bag and then putting that in the ice bath, which makes it very quick to cool down. You can just wash the bag out and reuse

[@KevinKos]

This idea is amazing! Thank you!

[@kevinbegazo3401]

I use a silicone bag. Game changer

[@mokalbari_t490]

JUST when I was thinking I should do a clarified Basil Smash, my man Kevin provides a great video! Thank you!

[@KevinKos]

Happy to help! Cheers!

[@davidnunes1765]

You are underrated, Kevin! You deserve 100 times more subscribers! Keep up the great work your fans love you!

[@jonathanflowers472]

Best channel. I have been a "neat spirits only" guy for years but this amazing channel has made me fall in love with cocktails.

[@kkobwatchin]

"Blanching basil assures...nutritional qualities". 👀 This stuff is good for me!?! I'm in.

[@sayyeasttolife6796]

Love this cordial and will make some Basil smash for friends❤️

[@oB19o]

Learning that Kevin Kos is youtube historian was the best gift in awhile. CUCUMBA

[@nightnote6798]

Everytime it is more sophisticated, I don't know where does he gonna stop 😂 Beautiful cocktail by the way.

[@jamesiyer4937]

Thank you for the Macka B reference, cannot forget about the Cucumba

[@KevinKos]

Cucumba is great for everything! 🥒

[@Try_Hard_Dad]

That glassware is nuts and that ice is nuts!

[@tomparsley7150]

I just love your nowaste way. Just brilliant. Everything is used like we do it here home like parents thought me. AWESOME!

[@christinecamley]

Kevin I adore the Gin Basil Smash and your Elevated Gin Basil Smash and lovely snack - terrific pairing with your gorgeous elevated cocktail - look fabulously yummy together!! I really do enjoy the beautiful green colour and the herbacious flavours!! I love the flavours I pick up in basil so much - so delicious - and a cordial will be spectacular for your clarified Agar Agar Gin Basil Smash!! So interesting to blanch the basil. It's excellent to use up all the ingredients with the snack you chose. Limiting waste is so important. Cheers!! 🙂

[@KevinKos]

I am so glad you like it! Cheers, Christine!

[@christinecamley]

@@KevinKos Cheers!! 🙂

[@boozeontherocks]

Kevin, I really like the Gin Basil Smash and your Elevated version is gorgeous and some great techniques including the throwing :)

[@KevinKos]

Thank you so much David! I love to throw clear cordial cocktails and of course I love Basil Smash 😍

[@Sadistichippo]

This channel is amazing! I love the energy you and the team have! Over the last few weeks I’ve gone back and done my best to rewatch almost all of your episodes! Thank you for the delicious content!

[@dimitristriantafyllou3843]

I was stunned how you mixed a beautiful cocktail with TZATZIKI omg hahahah I played back to be sure

[@xsportankara9907]

Bartender specialist!!!!!! Graet knowledge and mixing...

[@chipsclassiccocktails1458]

I'm going to make that cordial tomorrow. Looks fantastic!

[@kawonewilliams1949]

Another incredible creation. I must be honest all those numbers give me flashbacks of high school.

[@KevinKos]

Haha, it's a lot of math to get those numbers correctly 😅

[@conorbmcgovern]

Commendable use of the cucumber pulp!

[@Mercury1234]

Thanks for all these hints! One can learn so much from our videos! Even if I can't be bothered with making a cordial. there's a lot to take away.

[@KevinKos]

With pleasure! Cheers!

[@kriskemp4952]

So relaxing. So satisfying. So entertaining. So perfect. I don’t even drink and this is one of my favorite channels!

[@KevinKos]

Your words put smiles on my face. Thank you!

[@Nasosdag]

Τhere's something I never thought I'd see... τζατζίκι (tzatziki) accompanying a delicious cocktail... or should I say... Κοs-tail (terrible dad joke, Ι'll see myself out...). Awesome!

[@pagio14]

Never in my life did I expect Akis to be name dropped here, damn.

[@KevinKos]

He is amazing. Cheers!

[@kingbeam80ify]

The basil smash is one of my favorite cocktails. Can't wait to try the cordial as well

[@filipburic5194]

Love the Macka B framed photo xD

[@marounmauricemakhoul]

Clearly, a faster and much cleaner method.

[@randymcneill4455]

I just changed the cocktail a bit. I found it very light and refreshing. I was out of lemons but had lime. Used it instead. I muddled the basil, a sugar cube, dash of salt, and 3/4 oz of soda. I was surprised that my variation tasted as well as it did.

[@KevinKos]

Nice! Glad you like it!

[@andrewjohnston9115]

Kevin, you are just awesome, time for the book!

[@KevinKos]

Thank you!

[@cruzmariocamacaro6542]

Kevin te admiro! para mi, eres el mejor!

[@happykumquat387]

Love your videos! This is true passion and craftmensship what you're doing. If you could show us how to do a proper "bombay crushed" one day, I'd appreciate this by a lot. Thanks for your insights :)

[@mithatcanmdk6098]

perfect explanation, well organization with a base element

[@PhotoStoryChannel]

Cocktail time....great mix drink...great sharing

[@kidelliott7122]

This channel is wildly watchable. I'm gonna try making this soon!

[@CoffeinCowboy]

You have to try the Celery Basil Smash! A twist that is also made in the Le Lion Bar. They use the Rutte Celery Gin and Celery Bitters. This extra kick of umami gives the drink an amazing spin!

[@KevinKos]

Celery would work here so nicely. Thank you!

[@meowcula]

Stay until the final product of the video, a true master-stroke.

[@matthewlockhart6243]

So sophisticated. Looking forward to making this tonight

[@CloudNey]

I see Macka B, i subscribe. Simple as that!

[@denisgauthier7999]

Great twist on a super cocktail. Thanks

[@itsm4dness796]

Gentleman, i laughed so hard by releaving the cucumba dude. Thank you so much for all of your videos fulfilled with amount of information presented by your own style. Best regards from germany. Prost!

[@KevinKos]

Haha, Macka B is wonderful. Post!

[@puritysealteam666]

Great video! Such consistent high quality! Thank you!

[@nicolahohler3578]

Ho Kevin! I wonder: what if you put a little bit of MSG toghether with salt in the Salin solution, as it Is shown to improve the taste of all the foods. It might also work with drinks

[@KevinKos]

Even better is to make an MSG solution so you can add it to the cocktails separately. I love to use it for some Martinis for example 🍸

[@fernandozurlo155]

Estas en otro nivel Kevin ! Gracias

[@lealoureiro13]

Hi Kevin! Thanks for great video! Quick question, not sure if you said during the video or someone already asked, how many days/weeks last the cordial in the fridge? Cheers, Leandro

[@chrisparelon4586]

Hello, Same question here... how many days can you keep this cordial??

[@dravendrinks]

great shout out to Macka B much respec

[@deveshwarjamal3679]

I have always wondered about the shelf life of the cordials. Can someone help me with this please?

[@randymcneill4455]

I love this guy! Glad I found the channel.

[@KevinKos]

Thank you! Cheers!

[@srilanka4895]

Hi Kevin thanks for all your great videos love it so much. Always great stuff and so much to lear with you. One question how do you find out your ratio for malic acid and citric acid for cordials? thanks

[@RR-us2kp]

Just found this channel. Absolutely awesome. Subscribed 👌🏼

[@KevinKos]

Thank you!

Man.. gin basil smash is my new favourite cocktail!

[@KevinKos]

Jörg would be so happy with your choice of cocktail 😉🥂🌿

[@axelwedelin92]

I absolutely love that perfectly clear look, nothing beats a tasty drink hidden behind the look of a glass of water. By the way, you always clarify with agar.. I've never tried any clarification besides using milk. What are the pro's and con's of the two methods?

[@nickwatchessports]

Well for one, Agar is totally Vegan- which is important for some guests.

[@zhirzh42]

I've heard from some other creators on KZbin that milk clarification rounds out some of the sharper flavors and mellows/smooths the drink out a bit. I tend to like since intensity so I prefer agar, but I've also never tried milk clarification because I'm lactose intolerant :(

[@KevinKos]

You can use some other milk alternatives too. Almond milk for example.

[@timoncellobar]

Wow very well done Kevin! Normally when I watch your videos, I always enjoy you do extra stuff that I won’t do myself cause it’s to much time. But this time I saved the video to my list cause I really wanna try your version step by step.

[@KevinKos]

Awesome! Let me know how you like it 😉

[@timoncellobar]

@@KevinKos Will do!

[@JanKenk]

When you see its an Akis recipe for Tatziki you know it will be good :D

[@isawrichvarga]

Really well thought out perfectly executed concept.

[@KevinKos]

Thank you!

[@mattdangerg]

Love the support to other channels and the great recipe!

[@kaleyaaaadventure8732]

If you want to be humbled,take Kevin's technique and do it on a big scale, you will learn things and become more powerful then Kevin himself

[@wubiification]

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

[@andrewxiong5840]

Excellent showcase!!

[@tobibatiste7859]

I am going to Hamburg in August, I will definitely be going to that bar

[@KevinKos]

Say hi to Jörg Meyer! Cheers!

[@tobibatiste7859]

@@KevinKos I went yesterday. Had a gin basil smash and it was incredible, lovely decor (they are refurbishing the downstairs currently) and great service from the bartenders. Sadly didn't see Jorg but will hopefully go again soon!

[@will5430]

Gotta try this one!

[@ChrKats]

Hey Kevin I have already made this cordial many times and it was a great succes. But the last few times I made it I faced a problem. When I mix the cordial with gin, it eventually gets cloudy ( not instantly). Why do you think is it happening? Thank you for everything!😊

[@raminderkapoor9413]

Fantastic

[@YtYannis]

could you tell me what glass you were using in the beginning? nice video!

[@ashleymarchetti7639]

This is great content. Cheers to you!!!

[@KevinKos]

thanks! Cheers!

[@andrewkirby7379]

fantastic. just a new level.

[@KevinKos]

Thank you!

[@陳沛元-z1n]

It's great vedio! I really like this episode. Excuse me, could you help me with two questions? Thanks a lot !! 1. For classic gin basil smash cocktail, how many leaves do you approximately add? 2. For classic gin basil smash cocktail, can i use 22.5ml lemon juice to instead 22.5ml lemon super juice ?

[@KevinKos]

It depends on the size of the leaves and preference - Joerg Meyer usually just says "a handful". And yes, you can of course use fresh juice in place of super juice. Cheers!

[@laurenthendrickx1808]

Hello this recipe look fantastic, what kind of white wine do you use ? It look like a sweet one … ?

[@plaguetree5067]

this is art!

[@Rum_Ekornes]

Amazing video as always

[@KevinKos]

Awesome! It's a great gin!

[@thesangst5238]

Kevin how do you know how much agar agar to use? For example if you were making more would you double the agar for a double batch? Is there a ratio you always go with?

[@P4me4ever]

How long can you keep the cordial? Is it shelfstable because of the clarification?

[@southcoast-fitness321]

How much cordial does this recipe make? Not including the wine.?

[@David-mg8zu]

I like adding 10 ml Manzanilla Sherry to my Basil Smash. It makes a huge difference.

[@KevinKos]

I love this idea! Cheers!

[@CoffeinCowboy]

Or use White Sweet Vermouth instead of Gin so you have a low abv Basil Smash

[@iQuadraPop]

quality content.

[@zazovecchi]

Mmh Yummy

[@ericwithac9458]

Hey Kevin, Can you show us the recipe using Gelatine? Since I can't find Agar Agar where I live.

[@eren12eren]

Thank you for such an another epic video. I am having hard time to find green chartreuse in my living town. Can you suggest any other alternative? Or maybe just skip it?

[@KevinKos]

Glad you like it! You can try it with absinthe or pernod.

[@matthiaswang3533]

Hey Kevin! First of all, thank you for your content! it is always dope as f*** :) question - is it possible to clarified the cordial with pectin instead of agar ? Wish you all the best!

[@KevinKos]

It might work in here, but you'll get a clearer result using agar.

[@techno9495]

Great Video, as expected

[@KalinkaGonzales-zm7jz]

Loved the video, but I was really curious about the ice stamp, what is it made of?

[@KevinKos]

It's made out of brass, I think.

[@eelite1111111]

Okay dude. But have you tried thai basil smash with sweetened coconut cream on top? The drink is trending in sweden lol

[@parma990]

Hey kevin , once again great content and full of informations! I wonder if i could use the boiling water of the first step with the basil to put it in the blender instead of clear water. Is it possible?

[@KevinKos]

This water is full of chlorophyll which we take out from basil with the process. Leave it to sit for a while, and you'll see and smell what I mean by this. Great thinking though!

[@longboardinissons]

Hi, what type of label maker is this you have? Thank you!

[@phantomhandofcocktailtime6911]

Basil is one of my favorite herbs! 🌿 My food pairing here would be Basil Pesto on a pizza and this Elevated Basil Smash!

[@김찬영-q1u]

Totally agree😊😊😊

[@CoffeinCowboy]

I would suggest a nice fresh strawberry salad 😉

[@MrDrache7]

Looks amazing! How would you make the cordial without citric or malic acid? Could I just add more lemon juice?

[@KevinKos]

Yes, add more lemon juice and less water.

[@rabbitv5785]

Great video! How did you make it so green though?! I can’t seem to get that bright eye-catching color!

[@KevinKos]

I think the key is to really muddle the heck out of basil - unlike mint it won't turn bitter. Joerg even muddles it dry in the shaker, without any liquids. Let me know if it works! Cheers.

[@noname31427]

Hi friend I have a question. If we made a homemade liqueur it will last forever like spirit or just a few week like syrup

[@simonc5232]

If I want to skip the cucumber, do I sub with water?

[@ShakalakaKing]

Heya Kevin, apologies if I missed em on your channel, but do you have any recommendations for more..."diet" friendly drinks? Or perhaps alternatives for cordials which are high in sugars and the like? I understand sugar is usually quite prevalent, so this is likely difficult, but I was wondering if you had any insights/ideas around this.

[@BigHenFor]

Stevia drops. You can buy them on Amazon. But, remember that the sugar goes someway to preserving cordials. So without it, you will lose shelf life. Stevia gives you sweetness with zero calories, and comes in granulated form too. Unfortunately, the two things that capture flavour molecules best are fat and alcohol, but they are calorie dense. You could try fruit, herb and spice infused tinctures. Which are fruits, herbs, or spices steeped in alcohol. Something like Everclear strength. The trick is to pack in as much flavour into the tincture, so you will only have to use a little to flavour drink. This will reduce the calorific load from the alcohol in the drink. The beauty of high strength alcohol tinctures is that they are good at preserving flavours if kept in the dark, in a cool place. Here's a page that describes the process quite well. Do use a scale to measure your ingredients as Kevin does for consistency, weighing your liquids as Wells as your solids: foodprint.org/blog/make-your-own-infusions-tinctures-extracts/. Have fun.

[@KevinKos]

Thank you for that! A lot of great pieces of information! Cheers!

[@BigHenFor]

@@KevinKos Thank you. It comes from the time I was interested in becoming a medical herbalist. Your work comes very much from the same place in my mind. And your passion for your craft shines through. I think your channel will grow because you've got both the technical and the aesthetic dimensions nailed down, in your cocktails and in your video presentation. Bravo!

[@ShakalakaKing]

@@BigHenFor Ah, very interesting that. I do wonder however if stevia suffers from similar problems as normal sugar does with our systems. A processed food replacing another processed food as it were. It does make some sense that the cordials loose shelf life as a result of loosing the pure sugar however. Im wondering if it would be possible to swap processed ingredients for more whole ones, such as honey or maple syrup, which the body processes more easily than standard refined sugars, but as you mentioned it likely would have a fair amount of issues preserving the items, but also would likely contaminate the flavor profile as both are very potent flavor wise. Regardless thank you very kindly for the ideas, always interested in things such as this.

[@erikeastman4841]

Amazing video! Where did you find the glass for the clarified version? Been searching for that one and the tall version of it as well.

[@KevinKos]

It's a Libbey levitas. Thanks!

[@klaasmans7822]

Hi Kevin ran into a great cocktail with, GRAHAM’S PORT Nº5, COINTREAU, LEMON, ORANGE, ELDERFLOWER, MINT. But have no idea what the amount of each would be. Can you help me out?

[@victorbrok9298]

Hey Kevin! I was wondering, would it be possible to skip the Agar agar part and just strain the blended cordial through a fine mesh or muslin strainer? and if so, would it affect the shelf time? I love the cordial take on the cocktail to make it more effecient, but i would also love to keep the green'ish color.

[@KevinKos]

You can do that, but you won't get a clear result. The taste should stay similar, but the color might get more brownish over time.

[@carolinepeterson7995]

Kevin, who makes that beautiful knife you are using at 5:15? I am looking for something just like that!

[@KevinKos]

I have a pair of Japanese knives from a company called Sharp Edge, check out my Mixology Gear episode (3:25 mark). There's also a link to their store in the description of that video, they have worldwide shipping. Cheers! kzbin.info/www/bejne/lWWYpIWthNOAgNE

[@ch2ok]

Hey Kevin! 1st of all thanks for all your videos, thats a lot of great formulas and inspiration, also i was about to kinda replicate this one but i was thinking about making it as well as a oatmilk(the oatly barista one works just as regular milk) punch with a lime super juice so its even easier to serve what do you think about that? i will try both and give you a proper advice after that :) Thanks again for all the time and passion you provide us, Best regards, Alessio from Belgium

[@KevinKos]

Sounds great! Let me know how it turns out if you'll try it out.

[@valeriogardoni990]

If I use Hendrix and a tip of tequila without making cordials and salt solution in doses 30ml gin and 15ml tequila might be fine anyway!??

[@KevinKos]

I think it should go together great.

[@Neccify]

To Kevin or anyone else here, some advice would be welcomed! Have tried, blanching as instructed, but am left with more muddy dark flavors, not bright crisp ones I was hoping for. Have a failed to properly kill the enzymes in the basil? Any other recommendations? Cheers!

[@DmitriyUA0]

I wonder how this drink would taste with Gin Mare from Italy. Gin Mare became one of my favorite gins to drink straight, but I can never figure out a cocktail to make with it due to it's interesting flavour. This recipe might work.

[@KevinKos]

I believe gin Mare comes from Spain but it's Mediterranean gin so it will work nicely with some bay leaf, rosemary, sage, and even with this basil cordial.

[@DmitriyUA0]

@@KevinKos I appreciate the correction and the tips for cocktails.

[@ProjectMaelstrom]

Non cocktail related question. But this machine that you use to make those tags. Whats the name of it ?! I think I need one of those in my life.