What cocktail do you think I should try with FIOL Prosecco? 🤔 Check out their website here: bit.ly/Fiol 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/
@teamspliff007 Жыл бұрын
Everyone waiting on that cherry video!! 🍒
@teamspliff007 Жыл бұрын
Kevin! Can u do a video on making homemade “better than store bought” cherries? I’m getting lil tired of spending $25 on these small jars 🍒 I’m def your biggest fan out of San Francisco!
@luiggicampoverde4400 Жыл бұрын
I SECOND THIS!!! (Just to be clear, looking for homemade luxardo alternative cherries , with a long shelf life )
@Oechiih Жыл бұрын
I third this. Accidentally bought cherries in moonshine once being unattentive. Plus I have a large cherry tree
@patriciasouchik-stock7521 Жыл бұрын
Can I ‘fourth’ that?
@teamspliff007 Жыл бұрын
@@Oechiih cherries are $6 a pound here ur so lucky!
@KevinKos Жыл бұрын
Thank you! I need some time to develop the recipe. It might not be this year, but it will be on the channel in the future 😉🥂
@mCretle Жыл бұрын
🍾 Loved the information about Fiol, and that you usd local ingredients. I would actually love a travel cocktail show, like where you would learn about local liqueurs, vines, drinks and cocktail trends.
@KevinKos Жыл бұрын
I guess we need to make more episodes like this, right? Thank you!🥂
@mattia_carciola Жыл бұрын
@@KevinKos Luckily you're from almost-central Europe! Czech medovina, Italian grappa and Greek Ouzo are all a relatively short trip (and all of them are lesser known abroad and unusual as mixers), nice if you need to keep it low budget.
@Jounezzz Жыл бұрын
Stumbled upon this channel recently and I must say I really enjoy the professionalism and humour. Love the cocktails and energy, keep up the good work ❤
@KevinKos Жыл бұрын
Much appreciated and welcome aboard!
@SolzaRitoznoja Жыл бұрын
🍾 It shows confidence from the owners, to let you use their product as an ingredient in Spritz. And the scenery looks beautiful.
@KevinKos Жыл бұрын
It was really an amazing experience. The excellent prosecco was a big part of that 👌
@andrepare28433 ай бұрын
I am addicted to watching all of these thank you Kevin🍾
@KevinKos3 ай бұрын
Awesome! Thanks!
@phantomhandofcocktailtime6911 Жыл бұрын
What a great experience! FIOL definitely puts the Pro in Prosecco 🤩
@andrejhofer2007 Жыл бұрын
Wow, this was an absolute stunner of an episode. That olive oil syrup is such a unique idea 😍🍾
@KevinKos Жыл бұрын
Thank you! Glad you like it!
@privacywins2024 Жыл бұрын
Does anyone know the estimated shelf-life of this basil oil syrup? Thinking of making some for the summer months but wasn't sure if this was mentioned!
@Kaijugan Жыл бұрын
Hey Kevin, would you consider doing an episode on Shrub? That being a vinegar based syrup usually mixed with fruit? Could be an interesting cocktail ingredient.
@KevinKos Жыл бұрын
I already did some shrub cocktails. Check out "valentines day strawberry cocktail" and "the most complicated Pina Colada" episodes.
@Justin-xz5gb Жыл бұрын
🍾🥂 amazing episode! So glad you and the team got to enjoy a journey and create this masterpiece on the way. Would love to see more traveling episodes incorporating the use of fresh local ingredients :)
@KevinKos Жыл бұрын
I hope there will be more chances to make them 🤞. Thank you!
@ivk4808 Жыл бұрын
All your episodes are always great but this one really stood out. Thanks!🍾
@KevinKos Жыл бұрын
I really appreciate that, thank you! 🥂
@tucopacifico Жыл бұрын
Excellent vid, excellent recipes!Hope you go on the road again soon.Maybe try a Fiol French 75😎🍾
@KevinKos Жыл бұрын
Great suggestion!
@bobaerbuddy14 күн бұрын
🍾 liked both ideas a lot, will try both 😃
@loribeehler1123 Жыл бұрын
🍾 That wink during the shake stops my pulse for a split second. Keep up the stellar content!
@KevinKos Жыл бұрын
Haha as long as it goes back to normal it all good! Thank you and cheers!
@brianherman503 Жыл бұрын
🍾 🥂 Cheers Kevin! It was fun seeing you on the road!
@KevinKos Жыл бұрын
Thank you, it was a great experience. 🤩 Cheers!
@ShawnsEPIC Жыл бұрын
🍾 another great video man! it looks like you really enjoyed your stay.
@KevinKos Жыл бұрын
Thank you! Yeah, it was a great experience!
@alainal1650 Жыл бұрын
Two things I love have come together! Italy and Cocktail Time! 🍾
@KevinKos Жыл бұрын
Thank you! ♥️
@schmitzcj Жыл бұрын
Perfect timing, my basil plants are going nuts and I was looking for something besides a basil smash,.. which I truly enjoy as well. 🍾
@KevinKos Жыл бұрын
This can be a great ingredient for a basil smash too 😉 Cheers!
@clubexperimental Жыл бұрын
I don’t doubt your mixology knowledge, but this cocktail just blew my mind. Thank you for the inspiration!
@KevinKos Жыл бұрын
😁🥂
@PatlesPats Жыл бұрын
🍾 I love your videos, I discovered your Chanel recently and there is so many things I want to try now!
@KevinKos Жыл бұрын
So happy to hear that! I hope you get to try a bunch of new things, cheers! 🥂
Жыл бұрын
This was so fun!! 🤩 Where should we go next? 🤔
@ellyam991 Жыл бұрын
I may have a suggestion 😬
@KevinKos Жыл бұрын
It really was! We'll see. The suitcase is always ready! 🤩
@rebellistas67595 ай бұрын
Hello Kevin!! Instead of using fresh lemon zest you could try to dehydrate the leftovers of any citrus oleosaccharum.Just a small suggestion ✌️ Keep up the great work 🇬🇷
@mircorizzolomini3712 Жыл бұрын
Thank you Mr. Kos for yours incredible work, you are a source of ispiration.
@KevinKos Жыл бұрын
Wow, thank you!
@myatix13 ай бұрын
Thanks for sharing! 🍾
@ycf9744 Жыл бұрын
What a beautiful place.❤
@KevinKos Жыл бұрын
It really is! 🤩
@jacobcalix3774 Жыл бұрын
I aspire to be an educator such as you. Thanks for your professionalism and general good humored spirits. Pure class. Joining the other peeps here asking about the ultimate shrub recipe! Can't wait
@KevinKos Жыл бұрын
So nice of you! Cheers!
@jonathanlatta20 Жыл бұрын
awesome! thanks kevin!
@KevinKos Жыл бұрын
Glad you liked it!
@trondurjohnssonfugl6148 Жыл бұрын
Great and interesting video, thank you for this one! Cin cin!🍾🥂
@KevinKos Жыл бұрын
Glad you enjoyed it!
@genjokaptanoglu1083 Жыл бұрын
🍾Greetings from the mediterranean
@KevinKos Жыл бұрын
Cheers!
@DrWoodsciman Жыл бұрын
🍾superb, I will be trying both of these this week!!
@KevinKos Жыл бұрын
Hope you enjoy!
@BambinoBimbim Жыл бұрын
Been following your channel for quite a bit now, very surprised with how far you’ve come 😂😂, bravo kevin! ❤🍾
@fugu4163 Жыл бұрын
Just sitting here enjoying a glass of Nozeco and whatching this video.🍾🍇
@KevinKos Жыл бұрын
Enjoy!
@Jensstgt Жыл бұрын
🍾 Tiramisu Drink would be a great Idea 💡
@KevinKos Жыл бұрын
I agree! 🤩🇮🇹
@ramonribeiro717 Жыл бұрын
Amazing Kevin! I'm still looking forward to Suze recipe!
@KevinKos Жыл бұрын
Thanks!
@vismundcygnus2800 Жыл бұрын
Thank you sir. I love olive oil. Never made a syrup out of it though. I will try this.🍾
@cpav9062 Жыл бұрын
Hah! you were quite close to home! Those are cocktails I'd really love to try. Cheers! 🍾
@KevinKos Жыл бұрын
Yes, just a couple of hours drive. Cheers!
@cpav9062 Жыл бұрын
@@KevinKos Ah, I meant my home, just 20 minutes by car 😁
@MrPeterMerkin Жыл бұрын
🍾 Love watching your vids. More Italian 🇮🇹 drinks please!
@chall3016 Жыл бұрын
🍾Absolutely beautiful 😎
@danwhiteside5452 Жыл бұрын
Stunning video 👏🏼, great drinks as always
@OTOMAGIC Жыл бұрын
Splendid episode, definitely worth it to try and make these cocktails at home. Cheers! 🍾
@KevinKos Жыл бұрын
Glad you enjoyed it! Cheers!
@szarkanandi8339 Жыл бұрын
🍾 your channel always keeps me entertained and gives me nice cocktail ideas thank you
@MsSussiluss Жыл бұрын
Nice episode 🍾
@KevinKos Жыл бұрын
Thanks!
@samuelesalvel4033 Жыл бұрын
Perché Kevin l'é un fiol (because Kevin is one of us) 😁 cheers from Venice, hope to meet you one day, maybe in Trieste (?) Look for the Trieste cocktail week next year ✌
@KevinKos Жыл бұрын
I will 😉 Thank you!
@curling87 Жыл бұрын
Kevin! Do a cocktail garnish series
@nicolahohler3578 Жыл бұрын
🍾 came for the drinks, stayed for the tiramisù
@KevinKos Жыл бұрын
🤤🇮🇹
@jpcampbell Жыл бұрын
🍾awesome as always
@KevinKos Жыл бұрын
Thank you! Cheers!
@eanklert3968 Жыл бұрын
🍾 I love this. Perfect for summer.
@KevinKos Жыл бұрын
Glad you like it!
@kingmomo6312 Жыл бұрын
🍾 you’re a cocktail gangster
@KevinKos Жыл бұрын
Thanks!
@TheSamHandwich Жыл бұрын
Cheers! 🍾 The info about blanching the basil first is really helpful. I’ve done it without and the syrup ends up an unattractive brown color. Will try it your way next time.
@KevinKos Жыл бұрын
awesome! I am sure you'll get better results with this.
@wrezen Жыл бұрын
🍾 Hello, Kevin! I apologize if someone already asked this, but I just couldn’t find in other comments. I have two questions: 1) Would it be possible to store syrups in the freezer? I want to make several of them, especially those you crafted, but I just won’t use all of them enough as I just make cocktails for myself. 2) when I prepare mint for syrup by immersing in hot water, much of the mint color and flavor is immediately extracted by the hot water, pretty much making a tea, and in the end of the process, my syrup had a slightly pink tint. Have you had that happened before? Do you have any insight on what I may have done wrong? Thank you so much!
@andrewjohnston9115 Жыл бұрын
It all sounds delicious 🍾
@maletti Жыл бұрын
Not to mention that you can make a good plate of spaghetti with that Olive/Basil emulsion :)
@KevinKos Жыл бұрын
Indeed 🤩
@pabloreyes2026 Жыл бұрын
🍾 Beautiful cocktails !
@KevinKos Жыл бұрын
Thank you! Cheers!
@Pummi1982 Жыл бұрын
🍾 Great job, thank you! Cheers
@KevinKos Жыл бұрын
Thank you! Cheers 🥂
@arjunanand1 Жыл бұрын
This looks incredible, can't wait to try it out!
@KevinKos Жыл бұрын
Thank you! Let me know how you like it and cheers!
@arjunanand1 Жыл бұрын
@@KevinKos Just did, and it turned out great! It's going to be a summer hit for sure!
@AngryCocktails Жыл бұрын
Love the scenery!
@KevinKos Жыл бұрын
It was beautiful! We tried to do some more drone shots but got chased away by the storm ⛈️😅
@DavidV-sz4di Жыл бұрын
🍾🍾🥂 great episode, I'm a bit late, but hey its vacay season😅 I loved every bit of it, will definitely give Fiol a try🤝👌
@KevinKos Жыл бұрын
Thank you! I am sure you'll love it! 🫶
@punsaralakshan4647 Жыл бұрын
Amazing cocktail ❤. I really want to try it 🎉
@KevinKos Жыл бұрын
Thank you! Cheers!
@AndersonCrow Жыл бұрын
How many Wes Anderson films has your videographer been watching recently😅? Lots a really cool stylized shots in this one!
@raymondf3670 Жыл бұрын
I just enjoy your videos 🍸🍾
@KevinKos Жыл бұрын
I appreciate that. Cheers!
@glennbergevin7726 Жыл бұрын
I really appreciate that you're slightly sunburned for this episode.
@KevinKos Жыл бұрын
That's what happens when the moment you put me in the sun 😅
@BattleshipKotiomkin Жыл бұрын
I can't believe that you were here in Treviso. Next time let me know so I can offer you something!
@KevinKos Жыл бұрын
It's a beautiful city! Follow me on Instagram, I shared a few stories while I was there.
@zackerymunar3733 Жыл бұрын
Using olive oil in a cocktail?! 🧐 it looks pretty good and refreshing 🍾
@KevinKos Жыл бұрын
Cheers!
@marcschonholzer7995 Жыл бұрын
🍾 Thanks for this inspiring video! I don't have an idea for which cocktail you could use FIOL right now. But could you once make an episode about the Enzoni?
@KevinKos Жыл бұрын
Thank you for the idea. Cheers!
@Pandach_1 Жыл бұрын
We are always happy to support you and the team!
@KevinKos Жыл бұрын
We appreciate it! 🫶
@kendo2377 Жыл бұрын
🍷You'll have to settle with a wine glass. 😜
@KevinKos Жыл бұрын
I'll take it! 🥂😅
@WatanabeNoTsuna. Жыл бұрын
🍾 Another one for my Cocktails Of The Week list for my upcoming bar. Thank you! Are you going to make more bitters? That would be sweet! Well, not sweet, but... Uh... You get it! 😅
@KevinKos Жыл бұрын
Hah, I see what you did there! Are you signed up to the Cocktail Times Newsletter? 🍸🗞️ When you sign up (on kevinkos.com) you get a free e-book with 2 bitters recipes, lavender and grapefruit 🤩 Good luck with your bar! Where will it be located?
@WatanabeNoTsuna. Жыл бұрын
@@KevinKos Oh, I'm usually not one for newsletters, but I shall sign up right away! 😁 Thank you! 🙂 It'll be in Lisbon, Portugal. Following the regional drinks idea, a video with Portuguese liquors would be awesome: Licor Beirão, Amarguinha, Licor de Poejo, Ginja, and Poncha are amazing, but we do a crappy job of promoting them abroad. 😅
@djblsky6784 Жыл бұрын
Just curious, why you didn't add saline solution to the Basil Spritz too? Besides that great episode, and the idea of coctail travel episodes is just nuts 🎉
@KevinKos Жыл бұрын
I wanted to keep it the same as the Author did it. However, I would use saline there too. Thank you!
@brianfabianalamillanava4616 Жыл бұрын
🍾 ok love the drink. Just a question, What about the olive oil, does it leave a texture at the end, let your lips oily?
@darkcopra1379 Жыл бұрын
Fascinating, i always wanted to try and make a cocktail with olive oil but couldn't wrap my head around the problem of separation, thanks Kevin for the inspiration as always great work! 🍾
@KevinKos Жыл бұрын
Awesome! Let me know how you like it! Cheers!
@czechrebel Жыл бұрын
Hi Kevin, not sure if you will see this. I didn’t know how else to reach you for a question that I had regarding batched cocktails. I’m looking to prolong the shelf life of a citrus cocktail, and was wondering if separating the simple syrup from the citrus helps to prolong it. And if you had any other insight into this, for example, I’m assuming using rich simple helps and using super juice helps. Is separating the alcohol recommended, or can it mix with anything to prolong the shelf life? Thank you for your time.
@czechrebel Жыл бұрын
Also I should say that you inspired me to buy a lot of gear haha, including the mini keg.
@KevinKos Жыл бұрын
Hi, you can mix it bur still rather use it in 7 days. In case you wan't to have it stored more that a week than mix alcohol and sugar part (1:1 or 2:1 syrup) and add super or fresh juice before serving, Cheers!
@rrichards84 Жыл бұрын
🍾 /Cheers
@benjaminliew22027 ай бұрын
Hi Kevin, just to check in tried to recipe with coconut oil instead but it cuddled once i am on my final stage which is preparing the spritz. Is it because the Xanthan gum I didn’t put enough or coconut oil have a lower freezing point?
@petr-heinz Жыл бұрын
The idea of basil & olive oil syrup is amazing 🍾 I just wonder whether the xanthan gum is necessary to emulsify the solution... I guess I might try it tomorrow.
@KevinKos Жыл бұрын
Thank you! Make sure to report back with your findings. 🤓👨🔬 Enjoy and cheers!
@petr-heinz Жыл бұрын
@@KevinKos Reporting back. Failed to emulsify, made a toad pond spritz instead 😅 The xanthan gum is either very important indeed, or it was because I made it from simple syrup instead of adding sugar after blending. I'm thinking that the foam might have carried the oil to the top. I tried adding half more of gum arabic to no avail. Aroma and flavor vise the sirup is great, but I've really borked the texture to a point where it's hard to enjoy it. Anyways, every day is a school-day, and now I know what to not do 😁 Also tried blanching for the first time, I'll try to use that for my infusions - hope it'll help with the color as well. Thanks for the inspiration. Now I have at least a new plant to take care of - a cute little basil.
@petr-heinz Жыл бұрын
@@KevinKos Reporting back again. Drained the first attempt and tried again. Four times the amount of gum arabic and going really all-in on the blending did the trick, even without xanthan. Delicious, with thick texture. Nicely dissolved in the prossecco. Can't wait to try the syrup in gin&tonic with a bit of balsamico.
@KevinKos Жыл бұрын
@@petr-heinz happy to hear that! Now you can enjoy your freshly made olive oil syrup! Thank you for your reports!
@carlosserrano5838 Жыл бұрын
Kevin , awesome channel. How long does it last the Basil syrup?
@KevinKos Жыл бұрын
use it in 14 days. Thanks!
@jhonviel7381 Жыл бұрын
nice 🍾🍾🍾
@KevinKos Жыл бұрын
Thank you! Cheers! 🥂
@dortzemach4320 Жыл бұрын
🍾
@evanlawrence5815 Жыл бұрын
Hey Kevin, how did you land on the amount of xantham gum and gum arabic??
@jenskausen914210 ай бұрын
Hi Kevin. What arabic gum und xanthan gum you used? Have you a link so i can order those products? BR Jens
@robertolopez6153 Жыл бұрын
What kind of glass did you use for the second drink?
@pumpitup726 Жыл бұрын
Hey Kevin, would be possible to make pineapple or even cashew super juice? we got a loot of that by here! Maybe you can make an video about that. The gringo people just love it! Thanks for all information you provide here! By an huge fan from Brasil
@KevinKos Жыл бұрын
Hi! Some have already tried pineapple with some good results, although I am unsure about cashew. Instead, use it to make syrup out of it.
@MariMari-mz8mp5 ай бұрын
how long is that olive syrup stable?
@jeanjimenez5899 Жыл бұрын
How long does italian syrup last in fridge?
@mattia_carciola Жыл бұрын
They both seem amazing! The gin reminds me a variation on french 75 more than a spritz, but I'm a bit biased because despising both Aperol and Campari I don't like calling spritz the prosecco drinks I enjoy (like Hugo, Bellini, Rossini...) hahahaha Anyway, the important thing is beginning your evening with a POP! (I'm on my laptop, no emoji here :p) One question: do you think that all that heat could risk mellowing the fresh and balsamic notes of basil? I know that people from genova even make a point of chilling your mixer blades before making pesto! With an unlimited budget it could be interesting nitro-muddling it directly into the oil (maybe after a very quick "pour blanch"), then incorporating the syrup once it gets room temperature (and the bits are sunk to the bottom so one can use just the clear oil and recycle the bottom one for something else)... However we could have an uneven flavour distribution among the water and oil phase? Basil oleo saccharum? After all sugar dissolves 2:1 almost roomtemperature. Ok, I got carried away, but it's so nice seeing a mixologist with a strong enough scientific background to be able to just go no-filter about all the ideas I get from the vids!
@KevinKos Жыл бұрын
Hi! I tried making this syrup without blanching the basil and wouldn't say I liked the results of that one. I got a lot of chlorophyll taste, and of course, the color wasn't as vibrant and stable as here. Nitro muddling might be an option here, but I haven't worked much with this so far, so I can't give much info here. So, in my opinion, quick blanching and blending is the best and easier option here, but if somebody finds and tests out different techniques, I am eager to hear it too. Thank you for taking the time to comment. I am so happy to see that mixology enthusiasts and professionals are joining 'cocktail time' every week. Cheers!
@mattia_carciola Жыл бұрын
@@KevinKos i would try and update, but right now I don't have any equipment (or time, or money... Ironically however I have liquid nitrogen since it's used in my uni department lol)
@SegolasZoso10 ай бұрын
What about the 40 grams of basil water left? We start witj 240 and only take 200???
@afernandesrp Жыл бұрын
My concern is that the olive oil spritz will have the same outcome as the olive oil coffee at starbucks. Instant #2.
@KevinKos Жыл бұрын
Haha there was no emergences reported from anyone on set! 😅
@user-ny2ob5lw2m Жыл бұрын
Hi kevin my question is why you use both xanthan gum and gum
@KevinKos Жыл бұрын
One is an emulsifier, and xanthan stabilizes the whole thing. Using them in this ratio works best.
@user-ny2ob5lw2m Жыл бұрын
@@KevinKos is there a site or book to suggest read about the emulsifier and stabilizer ingredients like agar xanthan gelatin and the others
@doomgaze94 Жыл бұрын
Did your recipe for the Basil oil syrup but a bit disappointed as it separated once of the fridge. I tried to add a bit more of xantham and arabic, but still separated
@KevinKos Жыл бұрын
just shake it a bit and it will mix back together.
@cricardol Жыл бұрын
Is xanthan gum enough? Can we replace guar gum with only xanthan?
@KevinKos Жыл бұрын
Hi! I haven't tried it with guar gum, so I don't have an answer to this one. Sorry.
@cero3fabs Жыл бұрын
Do you refrigerate it afterwards?
@KevinKos Жыл бұрын
Yes
@eafarrar Жыл бұрын
I have a basil cordial that I make, but I can't get it to stay vibrant green despite blanching and even adding some ascorbic acid (though I'm kind of winging it on the amount of that). Any other tips for keeping that bright green color?
@KevinKos Жыл бұрын
It will be hard to get a vibrant green color with basil-at least stable color. You can clarify it and add matcha green tea for coloring (check out my prebatch basil smash episode). I got this color here because I used olive oil.
@eafarrar Жыл бұрын
@@KevinKos There's a bar here in Houston (Refuge) that made a drink called Pantone 359 which is a highball that uses a basil cordial and coconut oil fat-washed white rum -- and the drink I was copying. They probably make the cordial fresh each day, is my guess. (I suppose I can go ask.)
@junsu20422 ай бұрын
Is it okay to use nutri blender instead of hand blender? Is there reason we are using stick blender? If there anyone who knows the reason let me know please😢
@KevinKos2 ай бұрын
That should be fine as well, usually they can be used interchangeably. Let me know how it works out!
@hoci828 ай бұрын
Can't believe this video has only 35k views! Thanks so much for the recipe for this syrup, mate. Bought xanthan and Arab gum for the experiment, blown away by the result. Can be used in a tweaked quick Basil Smash, a variant of the Emerald Dream or with prosecco. Highly recommendable 👏🏻🫡
@judokazuzu Жыл бұрын
❤❤❤
@Mariarco Жыл бұрын
Wow! Pardon my ignorance, what if I don't put xanthan and arabic gum in the syrup?
@raviatm Жыл бұрын
it will separate
@Mariarco Жыл бұрын
@@raviatm is it a problem? Can i shake it before pouring?
@KevinKos Жыл бұрын
It will separate in the cocktail, and you'll get an oily part floating on top.