Even though I’m not seen in this episode, I still had my hand in the choice of sweaters. Who noticed the wardrobe change?
@72smw3 жыл бұрын
Nice hands and good fashion sense seem to go hand in hand. 😁
3 жыл бұрын
@@72smw haha good one! 😁
@samt19353 жыл бұрын
How does this channel not have over a million subs? Production quality is insane
@KevinKos3 жыл бұрын
I guess KZbin is making sure we appreciate the grind and every single subscriber along the way! Thanks for your comment and welcome aboard, Sam!
@nmoblo3 жыл бұрын
I really appreciate the quality of videos that you've been putting out. You can tell that you put a lot of care into each topic, and it doesn't go unnoticed.
@KevinKos3 жыл бұрын
I appreciate your words! It means a lot. We are trying hard with pushing our limits of making these episodes. It's so nice that they don't go unnoticed. Cheers!
@donnchaosullivan23993 жыл бұрын
Definitely want to see how you make Grenadine and Orgeat. Great couple of episodes. Need to get me that fancy juicer you have!
@KevinKos3 жыл бұрын
Haha, they don't make them like these anymore. This one it's built like a tank. Well, to be honest, it sounds like one as well. Thank you!
@JoseRomero-om4gz3 жыл бұрын
I have a breville and love the way it works. A little pricey, but definitely worth it if you’re making ginger syrup and pineapple syrup and any kind of fruit syrup. I’ve juiced strawberries, pineapple, star fruit watermelon, cucumber and even used it to make orgeat. It quickly extracts and separated the liquid in the almonds form the the nut itself.
@kendo2377 Жыл бұрын
I love sweet cocktail syrups splashed on top of a glass of crystal ice and tonic water. It's like the adult version of flavored soda with a nice surprise.
@antonbuushansen78163 жыл бұрын
Im going to use this channel as the staple for how I handle anything behind the bar going forward. I have great love for these videos, keep em up!
@KevinKos3 жыл бұрын
I feel honored that this channel will be a staple of how you'll handle things at your back bar and in front. Thank you so much! Cheers Anton!
@72smw3 жыл бұрын
I've been meaning to make a gum/gomme syrup for some time now and you've convinced me that I need to finally do it. Looking forward to upping my Oldfashioned game with it.
@KevinKos3 жыл бұрын
I am glad that I did! You are going to love it for sure.
@NeverEmTyBottle3 жыл бұрын
I'm all about the kick ass slow motion shots lol these are great for any cocktail creator
@KevinKos3 жыл бұрын
Yep, Sašo makes them look so sexy.
@gabrielalozano6476 Жыл бұрын
Gum syrup has been used in Peru for pisco sours for centuries now. Thanks for the diy video!
@stephane.foisy.1863 жыл бұрын
Love the measure as it is so much easier to weigh than by volume. I must say I do the ginger syrup very close but I manually grate it, for penicillins I add honey to the ginger juice to really have a nice ginger kick. Usually equal parts, though some time more ginger than honey. It depends the mood I am. Also great to make the ginger soda mixture. Keep them coming!
@KevinKos3 жыл бұрын
If you make a lot of Penicillins it's probably better to do it your way, when you already mix both honey and ginger. Even ginger-honey soda would be amazing. Thanks for the feedback, Stephane!
@CocktailsyrupsbyBlackTie2 жыл бұрын
I followed your recipe for Gum Syrup but I have previously made a beautiful Citrus (Lemon & Lime) Super Juice Simple Syrup. Then I added a portion the Gum Arabic from making the Gum Syrup. Creating a Citrus Gum Syrup… it was so awesome! Thank you for all your videos and your website with the Super Juice Calculator is priceless!
@monto39 Жыл бұрын
The Gum Arabic can be hydrated much quicker. If you mix ~60/49 gum powder with sugar (blend both dry ingredients well) in a mortar, then work in room temp. H20 (start with ~75% the weight of the dry ingredients) eventually you can work it into a smooth paste. Then work in more water and let sit ~15 min. After that warm it in a pan till clear - I could do the whole process in ~20/25 min. (including weighing things out). Bartenders move faster than my ass though so that might be greatly improved. I do R&D for cannabis candies, and use Gum Arabic a lot for making jelly bean style coatings
@TedSouza3 жыл бұрын
I do want to see the other syrups! And, btw, your gum arabic old fashioned, pisco sour and french 75 recipes! Awesome work, Kevin! Cheers!
@KevinKos3 жыл бұрын
We will for sure do it! Thank you so much for your feedback!
3 жыл бұрын
Love this video! With your help I've made my first coffee liquer and syrup. I guess next one is ginger! Great & educational video! Thanks Kevin & Robi!
@KevinKos3 жыл бұрын
That's so nice to hear! I hope you already made yourself the Revolver or White Russian 😉 Cheers!
@yunpengji52533 жыл бұрын
太棒啦,很期待你能够分享Kombucha和Shrub的制作方法! Great! Looking forward to your sharing of the Kombucha and Shrub recipe!
@KevinKos3 жыл бұрын
Thank you for your great ideas! Enjoy!
@TheSpiritoftheCocktail3 жыл бұрын
WOW!! Gum syrup, I need to make that!! This is a very interesting video. THANKS!!!!
@KevinKos3 жыл бұрын
Thank you, Tim! Gum syrup makes a wonderful silky texture and it's a must-have syrup. Let me know how you like it. Cheers
@fernandodefrias93702 жыл бұрын
I am super hooked to this channel, it's so much quality, this segment is my favorite I could watch it all day long.
@KevinKos2 жыл бұрын
So happy to hear that! Cheers!
@trevorrose13 жыл бұрын
Thanks Kevin, amazing production as always
@KevinKos3 жыл бұрын
Glad you enjoyed it, Trevor!
@JoshRzepkaMusic3 жыл бұрын
Another terrific one, Kevin!
@KevinKos3 жыл бұрын
Thank you so much, Josh!
@ayushnair10252 жыл бұрын
i always thought Gomme Syrup is just rich simple syrup with 2:1 ratio of sugar and water Glad to know I was wrong so early!! Thanks again Kevin
@KevinKos2 жыл бұрын
We are learning all our life, right? Glad I could help.
@duhr34l202 жыл бұрын
These videos are so helpful man!! Thank you so much! Not only are your content graphically beautiful, theyre also very easy to follow and understand!
@KevinKos2 жыл бұрын
Thank you!
@geanpierreriveravidal81603 жыл бұрын
greetings from Peru... nice video
@KevinKos3 жыл бұрын
Hello there! Thank you! Best regards from Slovenia!
@thibaultwyrsch68883 жыл бұрын
Love this new segment!! Looking forward to more cocktail engineering. Oh and btw, tips from a French speaker, for "orgeat", the final "a" sounds more like the "a" in "apple" (otherwise, sounded good to me, just the last sound was wrong)
@KevinKos3 жыл бұрын
Thanks for the tip! It will be super helpful when we will film the Orgeat episode. Cheers!
@TheSpiritoftheCocktail3 жыл бұрын
YESSSSSSSSSS!!! I'm number 1!!!
@henrysalazar78643 жыл бұрын
No
@phantomhandofcocktailtime69113 жыл бұрын
You got me this time Tim 👏 You were fast!
@TheSpiritoftheCocktail3 жыл бұрын
@@phantomhandofcocktailtime6911 I used extra Ben-Gay on my joints!!!
@carl_busch3 жыл бұрын
Yes I love the content and the reasons why do things you do. But I LOVE the subtle joking the best.
@KevinKos3 жыл бұрын
Thanks Carl! We have to fit a joke or two in there, so we remember to not take ourselves too seriously! 😉
@carl_busch3 жыл бұрын
@@KevinKos absolutely right!! At the end of the day, its just cocktails. 😁
@hiddenharvest42033 жыл бұрын
The clap back!!! Ahahah I love this dude.
@algreen26611 ай бұрын
Excellent explanation i have been struggling to find out how to make the fruit juice thick , but now you solved it thanks, Do you have an email i can send you regarding what i want to produce so u can help me out? thanks. And my last question why do they use both antham gum and CMC in fruit juice.? thanks
@koenvanhooydonck8293 жыл бұрын
Yes, I’m in for your grenadine syrup!
@KevinKos3 жыл бұрын
Thank you for the feedback!
@markitossei11 ай бұрын
Great as always . I'm slowly trying a lot of your recipe they are all great . I was wandering if you can do a video about other bar syrup like granadine and coconut that would be awesome thanks
@Mixologist87667 ай бұрын
Very nice.
@nahuelplantation15043 жыл бұрын
I thing one episode per moth of cocktail engineering can be amazing and thx for this video. Suggestions can you make a cocktail with smoke?
@KevinKos3 жыл бұрын
Thank you. We were thinking about one Engineering episode per month too. Thanks for your feedback. I can do that of course. I will put it in my schedule 😉
@CoachVinoLLC3 жыл бұрын
Ha! I love that you left the ginger spill in. Your content is so refined, it was a surprise to see that. Haha.
@KevinKos3 жыл бұрын
Haha sometimes things get messy behind the bar, right? Gotta show that too every now an then.
@cocktailswithlele40423 жыл бұрын
Great video! I love ginger syrup!
@KevinKos3 жыл бұрын
Thank you Lele! Cheers!
@FlourEggsYeast3 жыл бұрын
Loving this series
@KevinKos3 жыл бұрын
Thank you so much!
@IgnatiuzReilly3 жыл бұрын
Another great video and inspiration!
@KevinKos3 жыл бұрын
Thank you, Ignatiuz! I'll be happy to hear if you try either of the syrups. Cheers!
@jorgeisaacguerrero3 жыл бұрын
I make ginger syrup from educated barfly recipe. Maybe its time to change👍. Salud 🍻from mexico
@KevinKos3 жыл бұрын
Let me know how you like it! Cheers 🥂
@WhiskeySugarBitters3 жыл бұрын
Great video as always! Question for you and maybe I missed the answer to this: why did the gomme syrup "vanish" if it is so amazing and have a longer shelf life..? I mean, there are other "complicated" syrup that we still make.
@KevinKos3 жыл бұрын
Good question! I would say (that is just my theory) that at the beginning they were using it because of longer shelf life, but after all the fridges were more available, they turned to a classic simple syrup because of a faster process of making it. And it's still like that, making the gum syrup takes time and adds a lot of cost to a cocktail. I have never come to an explanation why did it vanish. But I believe that it's so good, that it should be on a menu. I will dig more into your question. I will let you know if I came to a different explanation. Thank you!
@WhiskeySugarBitters3 жыл бұрын
@@KevinKos Ah...I think you hit the nail on the head. COST. That in combination with time consuming I suppose. And maybe it's hard to justify to certain customer why certain cocktails cost more.. 🤷🏻♂️ Thanks Kevin!
@KevinKos3 жыл бұрын
@@WhiskeySugarBitters indeed. You are welcome!
@giannisGT1003 жыл бұрын
as for the techniques ..pls a milk wash for pros!!! keep the wonderfull job uinspire us through the rough time we run through
@KevinKos3 жыл бұрын
Will do it soon. I am already doing something on that theme. You can watch cream-washed vodka for the inverted White Russian cocktail here: kzbin.info/www/bejne/maPYhWh5r72npJo Thank you so much! Cheers!
@Matarro19802 жыл бұрын
"Even the most handlebar-mustachioed hipster mixologists rarely use this 19th century ingredient." BUT THEY SHOULD! And so should we all, it's awesome!
@KevinKos2 жыл бұрын
Totally agree with you!
@AngryCocktails3 жыл бұрын
Thanks for this - I need to diversify my syrups
@KevinKos3 жыл бұрын
Yes, that's always a great idea. Fun to make something new and even more fun to try the variations of cocktails.
@JSOS3 жыл бұрын
Lovely episode once again 👏👏👏
@KevinKos3 жыл бұрын
Thank you! I am happy that you like it! 🥂
@deepaksolanki332 Жыл бұрын
Mixing gum with olioresin gingerine plus ginger oil is possible it is going to last longer
@melcardiel Жыл бұрын
Amazing recipe, thank you. Can I add gum Arabic to the ginger syrup to make it thicker?
@KevinKos Жыл бұрын
Yes, you can
@melcardiel Жыл бұрын
@@KevinKos thank you 🙏
@markitossei6 ай бұрын
Great as always just a question if i want to use a ginger syrup for making moscow mule instead buy ginger beer is it possible?
@KevinKos6 ай бұрын
Yes you can! Ginger syrup and soda or even sparkling wine for another layer 😉🥂
@FelipeSCamargo12 жыл бұрын
Granadine is the best! Please, do it!
@henrysalazar78643 жыл бұрын
The minuature measuring cup 😂
@KevinKos3 жыл бұрын
Hahaha, catching ginger juice from this old school juicer was a challenge indeed 😅
@giannisGT1003 жыл бұрын
any thoughts for balanced pear and spicies cordial that blends with irish whiskey??
@KevinKos3 жыл бұрын
I think that pear itself will go nice with some Irish whiskeys. Maybe juice pear, clarifies it with pectin (if you want to have a clear result), and add some vanilla, dried orange zest, a small amount of cinnamon, some citric acid, and sugar? This is something that comes to my mind first and I think that is worth trying.
@JoseRomero-om4gz3 жыл бұрын
Have you tried making gum syrup with the sous vide technique?
@KevinKos3 жыл бұрын
That's the other great way of making it indeed. I have never made it in sous vide, because you get the same result in the end. But with sous vide, you can speed up the process for sure.
@tomh5987 Жыл бұрын
My gum Arabic has a bit of a smell. Is that normal, and does it translate into added taste to the cocktails?
@arianyazdannik9683 жыл бұрын
beautiful episode as always. I really want to know how you make orgeat syrup. as there are many different recipes which most of them are weak and not great. Thanks Kevin
@KevinKos3 жыл бұрын
You are welcome. I can't wait to show you my version. I hope that you will try it out. Thank you, Arian.
@mdbbox56603 жыл бұрын
I gave the ginger syrup a try. No juicer here, so I used a Blendtec on the whole juice setting and added just enough water (2-3 tbsp) to get it to blend, then filtered through a cheesecloth. The result is lacking a little kick, though I could probably get it back by using more ginger. The biggest issue is when I add club soda, it fizzes like a rocket and leaves me with flat ginger soda. Not sure what's causing this reaction. Will try the gomme syrup next though.
@KevinKos3 жыл бұрын
Interesting result. Was a syrup chilled when you added soda? Try to chill it real good so the CO2 will remain in the mixture. I hope you will have better luck next time. Thank you for sharing your experience! Cheers!
@mdbbox56603 жыл бұрын
@@KevinKos You were right! I know about chilling things down to get gas to dissolve in them better, but this fact escaped me that night. The syrup was even better IMO with a bit of citric and malic acids.
@KevinKos3 жыл бұрын
@@mdbbox5660 indeed you have to squeeze some lime wedge to make ginger soda tasting better. Or if you add some acids in the beginning. I am glad you succeeded.
@joselynamador60103 жыл бұрын
Hi ! Loving this series about cocktail engineering, could you please teach us how to make herbal and fruit syrups, please? I would really appreciate it :) thank you!
@KevinKos3 жыл бұрын
Thank you! I already made raspberry syrup in this: kzbin.info/www/bejne/a4LMpp2nn61mb5o episode. But I will make some herbal and other fruit syrups too. Cheers!
@joselynamador60103 жыл бұрын
@@KevinKos thank you so much for always taking the time to answer to your comments. I am experimenting a bit with syrups and liqueurs and I have seen that some prefer to macerate the ingredients instead of heating them or infusing them... I have seen that you prefer to only mix the sugar and water in you syrup not heating them. What do you recommend to heat them or macerate for longer? In base to your experience what process renders the best results? Thank you so much for your time!
@KevinKos3 жыл бұрын
it's my pleasure. I macerate agents usually only for bitters. I like to give bitters time to develop and macerate properly. But for liqueurs, I use heat or rapid infusion. It depends on what type of agents I use for infusions. Some of them change taste when heating them, so it's better to use a rapid infusion or to macerate them naturally. I hope that I helped a bit. If you have any further questions feel free to ask.
@joselynamador60103 жыл бұрын
@@KevinKos thank you so much!!!
@macleighfernandes49093 жыл бұрын
please more syrups
@KevinKos3 жыл бұрын
Thank you! Noted.
@josuefreitas2 жыл бұрын
Very cool! What about the proportion for the same results with xantham gum? I believe we must use much less, right? Some say ~ 0.35% of your syrup weight.
@KevinKos2 жыл бұрын
Xanthan must be used in much fewer quantities than Gun Arabic. I haven't tried it yet in a syrup so I don't have exact proportions though. I would love to hear your results if you will try to make it.
@josuefreitas2 жыл бұрын
@@KevinKos Cool. For sure. I'll probably try very soon.
@josuefreitas2 жыл бұрын
@@KevinKos I made the syrup with Xanthan gum, the approach is very different, but can be done faster than with arabic gum. Made a short video with the result, recipe in the description: kzbin.infoi_Lr0pBjFlM
@mannyr87952 жыл бұрын
Any need to put gomme in fridge
@LiquidMemoir3 жыл бұрын
Funny I have used Gomme a lot, but never made it at home. Will give it a try since I already have some to use. The way you make Ginger is exactly how I always make it but with more of a kick 😂. I'm definitely interested in how you make orgeat. I think that's another one that I have seen like 3 or 4 different ways of making it
@KevinKos3 жыл бұрын
That is great! You can't get more kick than by juicing it, so I think that this is a great way to do it. Thanks! I think that I will add 5th way of making it 😬
@TikiDrinksatHome3 жыл бұрын
So gotta ask, what determines what time the clock is set? Really curious! :)
@KevinKos3 жыл бұрын
Haha, great question. We do normal episodes at 5 p.m. because you know, it's always 5 o'clock somewhere. But as for the Cocktail Engineering, which is more behind the bar preparation, we start at 3 p.m. which gives us 2 hours space, to prepare for the busy night at the cocktail bar.
@TikiDrinksatHome3 жыл бұрын
@@KevinKos I figured it was something like that. Cool idea!
@brokenrecord3523 Жыл бұрын
My new goal: Create a WTF49. That's a drink name if I ever heard one.
@borisqwachi75922 жыл бұрын
What's the type of juicer you use?
@KevinKos2 жыл бұрын
It's an old-school second-hand juicer that I love to use it. It's not better than any other but it's still working and I kind of like it how it looks.
@jorgeabaraperez70812 жыл бұрын
Does anyone know If I can replace de gum arabic with xantan gum?
@KevinKos2 жыл бұрын
It's not a substitution for a gum Arabic, but xanthan syrup does exist too.
@henrysalazar78643 жыл бұрын
I wonder why all the recipes I have seen ( not that many) for Gum sirup do a 2:1 or rich version and not a 1:1? 🤔
@KevinKos3 жыл бұрын
There would be nothing wrong with a 1:1 gum syrup, but a 2:1 ratio gives you longer shelf (fridge) life and you still get all the texture you're looking for with gum syrup. I usually make 1:1 simple syrup when I'm looking to add flavor of the syrup to the cocktail, so you don't want to cut down on the amount used in the cocktail. For example raspberry or ginger syrup, grenadine, orgeat, etc. Great questions though, thanks! I hope my point of view on this subject answers your question.
@henrysalazar78643 жыл бұрын
Thanks for answering. Yeah that answers my question.
@StevetheBarmanUK3 жыл бұрын
Oh I'm looking forward to not only your Orgeat Syrup.... but how you pronounce it! 🤣
@KevinKos3 жыл бұрын
Haha, this will be a challenge! I already practice the pronunciation. "Orga, orga, orgae, orgeat, orgeat.." 💪
@AlexandreNishikawa3 жыл бұрын
Anxiously waiting for the grenadine and orgeat :p
@KevinKos2 жыл бұрын
Sorry for letting you wait. I will do it for sure 😊
@AlexandreNishikawa2 жыл бұрын
@@KevinKos I love your videos! Amazing production quality! 🥃👏
@KevinKos2 жыл бұрын
@@AlexandreNishikawa Thanks a lot!
@mikedelsolvti3 жыл бұрын
Very nice! Orgeat is very much welcome 🙂
@KevinKos3 жыл бұрын
Thank you! Noted 😉
@ecv032 жыл бұрын
I voted this video down because of the F*** said in the bloopers.
2 жыл бұрын
I must admit that deep down this bothered me after we uploaded the video. Sorry for not editing this out it was last seconds due to posting schedule and I totally missed out this part.
@ecv032 жыл бұрын
@ it's good to know people still have ethics. Thank you for getting back to me. I have a rule that any time I vote a video down I let the poster know why. It's a respect thing and I feel if more people learn to be respectful most of the world problems will be solved easier.
@KevinKos2 жыл бұрын
I agree with you and I regret saying that as well. Thank you so much for your feedback! It's much appreciated and we will seek forward to not let this happen again. If you are ever near Slovenia, stop by at the bar I work and you have a cocktail on me. Cheers!
@ecv032 жыл бұрын
@@KevinKos I would love to go there is a few pilgrimages I want to go to in Eastern Europe. I'm trying not to get political but I have a fondness for Blessed Karl of Austria. When I go when ever that is I will definitely go out of my way to get the cocktail.