Cocktail Hack 2.0! Pre-batched Basil Smash, Paloma & Pisco Sour

[@KevinKos]

Which pre-batched cocktail will you make first? Do you agree with PhotoJoseph's choice 😉? Check out his channel here: kzbin.info See how to make the Basil Cucumber Cordial: kzbin.info/www/bejne/nHnTY3ibYsSErLs See how to make Super Juice: kzbin.info/www/bejne/aIOkZHSXeLRqd5o See how to make Super Syrup: kzbin.info/www/bejne/bp3JiHWuqa1pns0 Find my cocktail calculator here: www.kevinkos.com/pre-batched-cocktails Check out the first Pre-Batched Cocktails episode: kzbin.info/www/bejne/aXaQZpyYYt2lpbM Check out our CURIADA collection of bottles: bit.ly/bottleshopandmore 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/

[@photojoseph]

I chose… wisely

[@photojoseph]

It was so great to join you and your crew, Kevin! Thanks so much for inviting me over, and I’ll see you again next year!

[@KevinKos]

For sure, it was a blast! Can't wait!

[@BongEats]

The batch cocktail series is phenomenal, Kevin! Love that you also have the calculator on your website. (Also, pleasantly surprised to see Photo Joseph here! We follow him for his livestreaming videos)

[@photojoseph]

Aw thank you Bong Eats! Super happy to see you on both channels 😊

[@KevinKos]

That's great! Cheers!

[@CoachVinoLLC]

So Photo Joseph getting to drink a cocktail straight from the hands of the “Kevinator” himself. Hallowed territory in this cocktail world. Sweet! 🤙🏽

[@KevinKos]

Haha. So when are you visiting us, Vino? 😊 It would be a pleasure to make a cocktail or two of it for you! 😉🥂

[@photojoseph]

It certainly made my day ☺️

[@unodos3096]

Love this videos of pre-bathed, cordials and super things. I believe if ppl started to work around this concepts more often, and started to investigate more, bar industry could lead into a new era of the gastronomy. Not stayin behind the kitchen industry. Absolutly one of the greatest (if not the best) channels for the bar community!

[@KevinKos]

This means the world to us! Thank you so much!

[@tinydoowy2024]

After months watching your video, I finally decide to try the basil smash pre-batched, since it's my favorite cocktail of all time. Couldn't clarify as perfect as you even after four times through the tissu. I will try to increase my technique by trying again and again, but first let's sip this cocktail on my winter garden while it's raining. Thanks Kevin

[@KevinKos]

Enjoy!

[@tinydoowy2024]

@@KevinKos Wouah, I was not expecting an reply from the man himself :) Thanks a lot. Quick question tho : I think I was misslead with Agar Agar, I added it to the basil mixture and heat, but I was not sure how long, So I went into boiling point and cooled it with ice bath. Was that correct ? Did I miss something ?

[@KevinKos]

@@tinydoowy2024 you did it right! Agar needs around 85°C to melt and starts working properly so you are on the right path. Cheers!

[@pedromongebravo479]

Well, went with the pre batch Paloma last night and it was a hit. Will try the pre batch mojito tonight. Thanks for the videos, good stuff!

[@pedromongebravo479]

Pre batch mojito and basil smash also accomplished. All great hits!

[@tobibatiste7859]

I love these prebatched cocktails, please do more!

[@tobibatiste7859]

Also the calculators are really useful but perhaps a drop down to select how many cocktails you would like to make instead of how many mls would be useful. For example for the pisco sour you select 3 so you want to make 105mls?

[@KevinKos]

That might be even better. Great idea. Thank you for that!

[@luismartinez6421]

Fantastic video and Drinks as always... It's only 10 am in Mexico and it's too early to get a drink... But I guess that it is Noon somewhere else... so cheers!!! 😁

[@KevinKos]

Cheers Luis! Thank you!

[@elliebellie1983og]

Another awesome video! I’m so glad I found you as I work on opening our little craft distillery and tasting lounge in Canada. So much inspiration and the super juices are going to help so much!! 💕

[@KevinKos]

Amazing! All the best at the event!

[@boozeontherocks]

Kevin, These recipes look fantastic to pre-batch with, and the presentation. Bravo!!!

[@KevinKos]

Thank you!

[@MrMoney331]

So cool to have your actual Patron on!

[@KevinKos]

It really was cool!

[@photojoseph]

I concur! 😉

[@zhirzh42]

Coming in clutch again Kevin! I was just trying to figure out a couple pre-batched cocktails for tonight!

[@KevinKos]

Happy to save you again 😆 Cheers!

I couldn't believe how matcha would turn the whole cocktail to green! beautiful and delicious!

[@KevinKos]

It's a great ingredient for cocktails and to drink instead of coffee. Matcha is just fantastic! Thank you!

[@DirtyHairy01]

I can’t believe you did a part 2!!! Thank you so much! 🍾😊

[@KevinKos]

With pleasure! Should there be a part 3? 🤔

[@DirtyHairy01]

@@KevinKos Absolutely more on this topic please! You really make drinking rewarding and gourmet!

[@georgikostakiev8852]

Will try the basil smash for sure, great video again!

[@javiervigil2511]

OMG!!! They all sound so gooooood🤪🤤😋😁👍

[@robifiser]

Margarita is great, but the Paloma is just so crushable! 🤤

[@KevinKos]

I agree with you!

[@RobsHomeBar]

Awesome as always! I was inspired by your last video and made some prebatches for camping trips this summer... your margarita calculator works great, also made pre batched Mai Tai, Side Car, Penicillin and Royal Bermuda Yacht Club... question for you: do you have a specific method/formula for figuring out the precise weight of each ingredient?

[@KevinKos]

Happy to hear that! Some of these are on my to-do list already. I always measure by volumes first and weight later so I can give the measurements in grams. It's so much easier to pre-batch weighing the ingredients. Thank you, Rob!

[@xas1985]

Wow photo Joseph I follow him from back in the day of aperture expert! That is crazy! Bought his courses until aperture was discontinued! My wedding present (lumix) was because of him what a pleasantsurprise!

[@KevinKos]

That's awesome! I have to show him your comment! 🤩

[@photojoseph]

Thank you Javier!!

[@Jamoke599]

Hi Kevin! I have loved your videos for a few years now and you have helped me level up my cocktail game at home during the pandemic and putting on cocktail events for friends and family. I have started working at a bar now and am wondering about the etiquette of brining some of your originals to my new bar. We are a small pub with an emphasis on a great cocktail menu and I just want to make sure I am not doing something wrong before pitching drinks to the manager. Thanks!

[@KevinKos]

Of course! It would be a pleasure to have some of my originals in a bar you work at! Can't wait to see some photos of them!

[@Jamoke599]

@@KevinKos thanks so much! I’ll be sure to put them on social media and give you all the credit!

[@Jamoke599]

Hey Kevin! I made the espresso Rumtini for my bar manager and he loved it! I’m batching some of the nitro cocktail now and will let you know when it gets on the menu!

[@wigginns555]

Your channel is an amazing combination of useful and decadent, I love it.

[@KevinKos]

Thank you!

[@ellyam991]

The flavor of matcha fits in really well in a Gin Basil Smash. Need to try it for sure!

[@KevinKos]

You are right! Let me know what you think when you do. Cheers! 🥂😉

[@carlalatraveler]

So the Paloma or pisco won’t be sour and bitter being pre batched? This sounds too good to be true!! And how different are those two from cocktails made at the moment?? Thanks so much!

[@ThomasS17]

Not sure if you've covered that before, but how do you make your ice cubes? Do you cut it yourself out of a big block, or do you have an ice maker (if so, I need to have one)!

[@KevinKos]

We didn't do a video on that subject before. We are planning to do it. I cut ice from an ice block made at home.

[@jameswilliams2494]

I wish the cordial would taste more basil like. I compared back to back one with basil smashed and one with the cordial and there is so much more brightness with the fresh version. Did I do something wrong? Maybe less than 15 second blanch next time.

[@erdnussfresser]

Another awesome and very helpful video from you guys. Love it

[@KevinKos]

Cheers!

[@Orangei135]

Thanks for the video on pre-batched cocktails! These are awesome for hosting. Can any of these go in the freezer or will they all freeze through? Also, how many oz are the bottles you stored them in?

[@KevinKos]

This would freeze because of a lower abv content. These are 700ml bottles.

[@mattia_carciola]

Going to make some paloma later this summer

[@KevinKos]

Cheers!

[@iliyanslavov1726]

Are you gonna do some infusions and explain how they work thanks keep up with the amazing videos which you are making

[@KevinKos]

Thank you for the idea!

[@andersmkel974]

Hi, I just wondered why you clarified the basil cordial just to put the colour back in with the matcha? Would the taste or the colour of the basil deteriorate over time if you don’t clarify? Also would love to see you do a tiki episode. Mai tai, trader vic’s grog, painkiller to name some tiki cocktails you could try.

[@KevinKos]

If I would leave it like it is it would turn brown because of the oxidation of the basil. With this technique I eliminate browning.

[@niccolomereghetti4808]

Amazing! 🚀 I'm hosting a school reunion this month, I guess me and me former classmates will toast with pre batched cocktails!

[@KevinKos]

Awesome!

[@yosub1225]

Kevin I have a question. when you finished batched cocktail. how long I can store in my refridgerator?

[@edwardfernandovelasquezsur8588]

Hi kevin im from peru and the really pisco for the great categori is porton. Barsol is so very citric

[@KevinKos]

I have to see if Porton is available here in Slovenia.

[@carl_busch]

Great easy way to batch cocktails. I have been watch PhotoJoseph for awhile now. We both use Lumix cameras.

[@KevinKos]

Awesome: thanks!

[@Brittoodles]

Another great video!! I will definitely be trying these recipes out! :D

[@KevinKos]

Awesome! Cheers!

[@olivierprzybylski2589]

@kevinKos I will make pre-batched this weekend with the help of your recipes for a home party. Just quick question. I have made super foam but not super syrup. How should I adjust the quantities of simple syrup + super foam to get the same result as super syrup in the cocktail?

[@KevinKos]

I hope I am not too late. Just add the same amount of sweetener and the same amount of foaming agent as you would with a regular sour. 22.5 mL ot 3/4 Oz of both per serve usually.

[@croneycousteau]

@KevinKos, Any recommendations for citrus adjustments for different types of fruits and vegetables? I would love to experiment with citrus adjusted tomato juice or fresh cucumber juice but have been having trouble sourcing proper info on the acid levels of most produce, great vid, cheers!

[@KevinKos]

I ussualy check out for scientific articles or other information about this on the webside. I still haven't found something where vast majority of fruits and vegetables are listed. Thank you!

[@AlfonsoVallarta]

I was wishing the Paloma would win the vote, but this is so much better! 😃

[@KevinKos]

🤩🥂

[@VincentMees]

Hi Kevin! Dit exactly what you said in the video but I ended up with only 230gr of cordial. After blending the cordial with the gin using you batched app online, the cocktail tasted a little sour but the taste of Basil was nowhere to be found… what should I do 😅✌️?

[@jacobdarling1524]

How would you scale up muddling to a batch size? I'm making a scaled up version of a pumpkin old fashioned that calls for muddling one orange wedge. I'm making a batch size of 10 servings. Do I just muddle 10 orange wedges and let that infuse into the whole batch? Or is there a smarter, more precise way to get that little bit of juice and oils from the orange into the batch?

[@KevinKos]

I would go with using orange peels and confuse it for some time or add orange liqueur. If you will leave orange wedges you will not have control over the taste since it will change from time.

[@jacobdarling1524]

@@KevinKos I knew you would steer me in the right direction. Thanks Kevin! 🙏

[@hadleymanmusic]

Me and my buddy used to mop the liquor store his brother in law worked at speedys liquor. He would let us pick a small mixed not the hard liquors so we tried best I can remember; tequila sunrise( my go to) Tom collins shirley temple maitai grasshoppers longisland tea ....... Strawberry daquiri brass monkey. Back in the early mid 80's we liked just plain clear pepe lopez. Cant seem to find it now. We tried others pepe was the only one didnt need salt or lemon and no hangovers

[@jasonmares5171]

Have you come up with a Ginger Syrup that really brings the ginger heat not just the flavor..... I have tried and tried. Oleo Saccharum, Oleo Citrate, high proof extraction.... No luck

[@gabrielpitaa]

Hey Kevin, just a quick doubt, I heard from a friend that shaking cocktails with gin end up making the botanical aromas to fade away. Does it make sense?

[@KevinKos]

I think "bruised gin" has been proven to be a myth. I love many shaken gin cocktails but experiment for yourself - for science! 👨‍🏫😉 It's educational and delicious, cheers!

[@Taev-.]

I tried the basil smash recipe last night, and when I woke up this morning it was cloudy! It almost looks as if there was fresh lemon juice with a bit of pulp poured in! Not sure what happened, so if someone could give me some idea of what happened that would be lovely!

[@김찬영-q1u]

Niiiiiice😊

[@gabrielefantino2385]

many days resists in a fridge?

[@HocusPocus9]

could we replace the agar with pektinex?

[@KevinKos]

I am not sure if it will clarify with pectinex.

[@matkapolkaa]

just use for paloma grapefruit soda like thomas henry or three cents ....

[@phantomhandofcocktailtime6911]

All of these cocktails are so easy to make, you can do them with one hand 😉.

[@jyae7777]

Do i need the agar agar for the cordial?

[@KevinKos]

No need for that. It's just for clarification and the visual purposes of the drink.

[@215chinolatino]

Kevin thank you yet again! #cocktailgoat

[@KevinKos]

With pleasure!

[@ethansleeper6952]

My man straight up making potions

[@KevinKos]

Cheers!

[@edwardfernandovelasquezsur8588]

And no representative a reallly great psico

[@aloncohen2545]

How can I send you suggestions for future episode?

[@KevinKos]

You can DM me on my Instagram Kevin_kos. Cheers!

[@youthinasia1979]

OK, so another fail for me. Mine looks exactly like yours all the way up until I am straining. I can not get it clear and it seems WAY TOO thick, it doesn't even strain through cheesecloth or nut milk bag. You don't say in the video how long you strain it for. The clear-ish liquid I get after straining is very little and is still very thick. Should I add water? Lemon juice? I want to salvage this!

[@KevinKos]

No worries, I am here to help. Did you use a precision scale for Agar Agar? Try adding less agar next time, and also try breaking down the soft gel with a fork right before filtering.

[@youthinasia1979]

@@KevinKos I must have added too much agar agar. I do not have a precision scale so I tried to guess but must have incorrectly. I suppose I need to get a precision scale…. Thank you!

[@KevinKos]

@@youthinasia1979 then this might be the case. Yes, the precision scale is an excellent tool for mixology. You are welcome!

[@panaceiasuberes6464]

So now 4 (and some 5) star hotels all around London have no excuse for delivering subpar (and sometimes straight horrible) mixological concoctions.

[@KevinKos]

😆

[@onetwo12onetwo526]

Goodshit brother but too fast 1 per show

[@anclittler6382]

eighth