How To Make a Negroni Foam in an Eggshell - the Eggroni!

[@KevinKos]

How do you celebrate Easter in your country 🐰🥚? Buy an Egg Topper: geni.us/lZ9U Get Sosa ProEspuma for your own edible cocktails: geni.us/78wzpn 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/

[@robifiser]

I was blown away 4 years ago when I first tried this 🤯 Now that it's red it's even better! 😍 And yeah, for 15€ it was a freaking bargain!

[@KevinKos]

Thank you for being a regular of this cocktail menu! I still remember how fun it was to present you a new menu.

[@adashofbitter]

"and campari is, of course, non-negotiable"... I once made the mistake of batching a bunch of sparkling negronis for a party without realising quite how much of an acquired taste campari is. A lot of people HATED them. But here in Australia we have a bitter liqueur called Davo, made from Davidson Plums that makes an excellent campari alternative and I'm yet to meet anyone who doesn't like a Davo Plum Negroni. Top it with a sour pear juice foam, and you've got yourself a crowd pleaser.

[@phantomhandofcocktailtime6911]

I can’t hide my egg-citement for this cocktail 🥚

[@javiervigil2511]

Ohhhh🙄😁😂

[@mattia_carciola]

A whistle tells me that you contributed to naming this cocktail :p

[@rezalogy]

Absolutely loved the creative cocktail you made in the video! Your knowledge about our Persian New Year added an extra special touch to the presentation. 🍹🎉"

[@AnotherDrinkPlease]

Always so excited and geeked for new videos from you! This is the very BEST cocktail channel on KZbin. Have a Happy Easter. Cheers!

[@KevinKos]

Thank you so much! Happy Easter to you too!

[@ThroughTheMixingGlass]

This is truly next level, Kevin! A 3 cocktail tasting menu here in NYC would be at least $50, possibly even more. If you were to do the 3 cocktail tasting menu today, what would that cost?

[@KevinKos]

Great question! I think that it wouldn't be much more expensive than it was since we don't have a high culture of drinking cocktails where I live.

[@इन्द्रिकाकार्की]

Before I was wondering what's my life purpose is ? But after watching you, now I know I would like to be a magician in mixologist world. Thankyou for motivating and teaching always with positive attitude. I love your calmness and those presentation. 🖤🖤 Hope someday I could reach to my dream. 🙏

[@KevinKos]

Thank you! I am so glad I inspired you to become a mixologyst! Reach out for your dreams! Wish you all the best!

[@Ayndagram]

Uff! Qué buena pinta. Debo probar esta variante de mi cóctel favorito 🤤

[@brunazo99mdp]

Hi Kevin, first awesome video. I'm from Argentina, here is really popular a cocktail that mixes Fernet Branca with Coca-Cola (Coke Soda), that when you pour it creates a thick from like a beer. A few years ago a brand came up with a product really similar to that foam, but it was not as good as the fresh one, I'll love to see your version of it. P.S. thanks for everything you teach us, love your channel.

[@adampolec8468]

Wow. Another lvl. I have to try it 😊 And in my bar I would say for those 3 Easter cocktails we would charge around £25. So 15€ is a great price!

[@mattmason4338]

Looks great, what a cool idea! and fwiw, here in LA, I'd expect just one of those tasting menu drinks to be $17...pity more people didn't take advantage of that opportunity.

[@juan-juled-9412]

A good Old Fashion Will be great

[@mattia_carciola]

I really love the idea of solid drinks and completely second the idea of going deep on it! Now, a simple, almost banal idea about a solid drink could be a sundried tomato bloody mary, maybe served inside a tomato (there's an Italian dish which is rice cooked with tomato sauce, baked inside an emptied tomato, that's what I instantly thought about when you asked about other drinks), but the possibilities are countless and probably tiki drinks are particularly suit for the scope because of the extensive use of fruit.

[@KevinKos]

that's an interesting idea! Thank you for sharing it!

[@rodgreen4301]

Made Easter Egg nog by using Evan Williams egg nog + Tampico Paired Up carrot juice blend = Easter Egg nog kind of Carrot Cake like flavor really good & simple ;-] I've recently found your channel & enjoy your depth of knowledge and willingness for experimentation, kudos.

[@SolzaRitoznoja]

This looks really fun to try.

[@KevinKos]

Cheers!

[@mikedelsolvti]

Wow! That looks awesome Kevin, 😃👊🏼🍸

[@KevinKos]

Thanks!

[@GameOverRob]

Lately I massively prefer Martini Riserva Speciale Bitter to using Campari.

[@brianjsaville]

Really cool video. I actually have everything to do this other than the proespeuma.

[@KevinKos]

You can use methylcellulose if you have it on hand.

[@francescochiavetta9357]

Wow .no words..!💯

[@KevinKos]

Thank you so much 😀

[@Regodian]

wah, easter cocktail 🤗

[@a1056infinity]

At least here in the US the Amazon link for Sosa ProEspuma says that it is currently unavailable and they are not sure when/if it will be back in stock. Would anyone know a US supplier of that product or the ratios to use methyl cellulose or egg whites?

[@KevinKos]

Check out my Mint Foam Mojito for the methylcellulose ratio, which can be something to start with for this foam too. I would add 15-20% more Methocell in here, though.

[@albanalban23]

With what can we exhchange proespuma? Its ok with agar agar or xanthane gum?

[@linkinboss2]

can prospuma be used for sour cocktails as well? I wonder if its possible to get a more stable head that what we get with methylcellulose

[@KevinKos]

I haven't use iit nstead of super syrup or egg whites in a cocktail. I have to try this out.

[@Milareb]

Hi, I came a little late for your receipe. Now I'm in a little hurry, as we need to show up at an easter party in a few hours .. I can't get my hand on any Tartaric Acid, nor on Proespuma. How would you guess the ratios for Citric Acid and Methocellulos instead of those other 2? Same Same? Thanks for your inspiration once more .. love your channel

[@KevinKos]

Hi. You can use the same amount of citric acid but much less methylcellulose. Check out my Mojito mint foam recipe and use it as a blueprint for this one. You might want to add approximately 15% more methocell for this foam. I hope this helped. Cheers!

[@Milareb]

@@KevinKos lovely.. Let's see if it works out

[@josephandrianantilegando6124]

Been thinking If It is possible to make Iced Tea Cordial? If possible please make one.

[@KevinKos]

thank you for the idea!

[@Pandach_1]

What an egg-celent video!!!

[@KevinKos]

Glad you enjoyed it!

[@yiannis_p]

Hello Kevin! Can I ask if the pro espuma is really worth it? Most recipes with Methylcellulose call for 1% so it’s a bit of an increase cost wise (for bar use)

[@KevinKos]

You can make it with methylcellulose too. I just shown another end easier way to make the foam.

[@xinyushi8867]

Is that black bowl from Crate and Barrel???

[@fugu4163]

A really fun way to serve a negroni. Doesnt have a specific cocktail but something based on cognac or aged rum could be a thing. Thinking of chocolate pralines. Edit: why not an el presidente praline or a Sazerac praline.

[@KevinKos]

Great idea!! Cheers!

[@MsPITERMAN]

How long can this be kept in the fridge?

[@KevinKos]

Use it in 3-4 days

[@MsPITERMAN]

@@KevinKos oh, i thought because of egg's are no in it, so its shelf life will be longer 🤷

[@anonymustypewriter6670]

I really hoped you are going to say the egg toppers original, german, name: Eierschalensollbruchstellenverursacher 😂

[@KevinKos]

😅 I am already twisting my tongue with English sometimes. Please don't make me say such a long word in a sentence 🤣

[@matthiasdoepner]

Egg-celent

[@ellyam991]

This cocktail looks a lot better than Cardi B's spiked whipped cream 😬

[@KevinKos]

😂😂 If she knew she could fit a negroni in the canister, I bet she would seel that. Cheers!

[@simplythunder9832]

Its not called an egg topper, but an "Eierschalensollbruchstellenverursacher"

[@KevinKos]

Haha thanks!

[@andrewcooper7256]

The fact that this wasn't called the Neggroni is a tragedy.

[@KevinKos]

I was close with the Eggroni 😀