Easily batch any amount of cocktails with these calculators: www.kevinkos.com/pre-batched-cocktails Which of the pre-batched sours will you make first? Let me know down below! Get Methylcellulose for your Super Syrup here: geni.us/8BIo Check out our CURIADA collection of bottles: bit.ly/cocktailtimelink 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/
@@lovekj88 I think he does a 20% saline solution, from my understanding that would be 20g salt mixed with 80g of water which gives you round about 100g of saline solution.
This is the best timing ever! I'm having a party next week and was looking for some ideas to pre-batch cocktails - the Old Fashioned you've made before is going to be one of them. I even bought a book about pre-batching cocktails, but didn't have the recipes I was looking for - whiskey sour, specifically. Great video, Kevin!
Love the pre-batching. Makes it so much easier at parties to not just be stuck behind the bar the whole time. I batch some clarified (milk-washed) bourbon sours for some of my friends every year. One friend can't do milk proteins anymore so I tried out an orange old fashioned that turned out great.
Its truly a pleasure to see you come up with inventive and practical cocktail advancements, you always have something new and clever to share^^ Cheers to you and your team!
Amazing, Kevin! Great way to have terrific drinks with a crowd. I've considered batching some cocktails and bottling them (backfill with a little inert gas - or a few drops of liquid nitrogen - just prior to capping), but just spirits, nothing perishable like citrus/egg. Seems like a way to have even more ready to go at the flip of a bottle cap. Probably will do that once I pick up a mini barrel and start experimenting with barrel aging cocktails.
Prebatching is super helpful and making sour cocktails like this can save you a lot of time. I am glad you are experimenting with pre batches cocktails and that you will even start barrel-age cocktails. Keep me updated on that 😊 Cheers!
Kevin thank for this video I pre batch the mojito, Margarita, & I also did a Singapore sling for my birthday! I Was making the drinks which was sooooo easy. I thank you for doing the hard work to make it easy for the regular person to do!
One of my favourite bre-batch drinks is from Germany and is called "Wegmische" (mobile mixed drink for the way to whatever). Take a 1l bottle of coke, dispose of about 1/3, fill up with rum or bourbon or some brandy (Asbach works quite well). Put in the fridge until you are 15min from leaving and for the last 15min put in the freezer. Ready to rock'n'roll! And you can adjust the recipe as you like or have to. Be adventurous! Try it with Fanta! Or generic random softdrink! :D
My doubt was the oxidation of citrus fruits, but it was cleared up for me. Thanks also for the vegan variant and the double schecer; I didn't know them. Un saluto dall' ITALIA.
Lep pozdrav is Kanade. This video was more my speed. I CAN do this. Your last few videos were like watching Da Vinci teach a tutorial to a 1st year art student. The art student will appreciate how beautiful is the work of art that Da Vinci is painting, but will never hope to recreate his masterpiece. Both types videos are wonderful. I love watching how far the cocktail experience can go when you are preparing a masterpiece and I also love when you bring it back to my level so I can try it at home.
Fantastic video. As always, the quality is superb and the content is practical yet ingenious! I will definitely be making these to take these to dinner parties!
You should remove the lime pedicel and cut wedges the other way (lime in half around it's waist not head to toe). Not only looks better as you see the segments but is way easier to squeeze if required 🤙
What a great idea, especially now for summer time. Do you have any ideas on how the super syrup could be made with less sugar in order to use it e.g. for an Amaretto Sour where you normally wouldn't add more than a barspoon of simple syrup due to the sweetness of the Amaretto? Could the sugar content just be reduced or will that have a negative impact on the foam?
Nice one, will save this video for later when I will be hosting a party. I would however like to see how to pre-batch Mai Tais. Just for myself, I love them ;)
Literally a savior video for a gathering we’re having tomorrow. Did I mention lime super juice will be a prominent ingredient?? Thanks for the great content!
It would help if you shook it because you add aeration that is much needed in sours. But for building it, you may want to target 30-40% of water (dilution).
I just found your channel through reddit & my favourite cocktail is an espresso martini, would it be possible for you to make a pre batch video on the espresso martini please.
Hi Kevin, Jason here, really big fan! 😎 I wanted to ask you some questions, how long does a bottle of a pre-batched cocktail last? & If you freeze them, would these ingredients get ruined or alter the taste? All the best!
I’m truly amazed by your creativity. This is perfect timing since I’m planning a large cookout but I’m also making the drinks. For a Pisco Sour, would the volume of Pisco added be the same as the Whiskey sour? Or what criteria would be used to adjust volumes? Fantastic video.
Looks awesome! I am making similar whiskey sour batch almost as you, but I use only lemon/whiskey and simple syrup. Filling big bottle as a pre-batch and keeping it on a fridge, then drinking it whenever I want. Why do you need a Saline solution in the cocktail and what does it do?
Question: my favorite cocktail is the Sidecar, yet each bar I go to seems to make it slightly different by adding or changing the original recipe. My question is; What in you opinion, is the absolute best & tastiest sidecar recipe? 🤔
We started pre-batching our margaritas about a month and a half ago. Took it on a trip to an AirBnB by the coast and enjoyed the ease of use. Also pre-batched some Improved Whiskey cocktails, as well. Both ended up working out great. And no additional clean up during the trip. Do you happen to have a link or a style name of the bottles you were using for the final products? I've been looking for larger bottles for pre-batching. Great stuff Kevin and team!
I tried the margarita and it does tend to separate quite a bit, but everything goes back into solution if a good shake, just leave enough headroom in the bottle and you’re good to go.
Wow. I wish you had a bar in Austin, Texas. You are so entertaining and a master of cocktails. Do you actually have a bar in Slovakia where someone can come in and buy a drink you make?
Love the idea, this has convinced me to try super syrup. Can you confirm the methylcellulose is the E461 variety? Snooping around the website on the jar seems to indicate it is. Cheers!
Yes, that's what it says on mine too. Mike used the F50, but I think it's different naming in the US and EU, can't confirm 100%. Enjoy mixing and cheers!
Is the Whiskey + Lemon Juice (super juice) going to be fridge stable if we exclude the super syrup? I can buy egg whites in a yoghurt packet and just add when it's time to shake, which is a lot easier than making super syrup.
Maybe if you use it the same day, otherwise things might get a little too funky. I haven't tried that myself though! I can tell you Super Syrups works great 🤩
@@KevinKos I would love to make super syrup soon! I plan on serving some drinks for a party this week, so I will be sure to pre-batch it the same day! :-)
Do we need to chill the pre-batched whisky sour/ margarita before shaking it with ice? Was curious if it was chilled will it have enough dilution from the shake.
do you really need to clarify the mojito ? I usually just use the citrus acid when I do my lime cordial. Will it do just fine, if i don't clarify the drink? If i'm using crused ice for the mojito, the color does't really matter that much :) thanks for your help
hey kevin, great video as usual, just wondering why you use ice in your whiskey sours? usually i strain into a chilled coupe glass. is it because in this video its hypothetically for a summer party?
This drink has a base, a sweetener, and acidity, placing it in the sour category. However, within this category, there are daisy cocktails that utilize liqueur to sweeten the drink instead of sugar syrup.
Easily batch any amount of cocktails with these calculators: www.kevinkos.com/pre-batched-cocktails
Which of the pre-batched sours will you make first? Let me know down below!
Get Methylcellulose for your Super Syrup here: geni.us/8BIo
Check out our CURIADA collection of bottles: bit.ly/cocktailtimelink
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/
Def will make the Marg ... perfect summer drink.
saline solution ，How to do it？
I made batches of Kula Negroni and Piña Colada in 1.5 liter PET bottles for Midsummer. Turned out great!
@@lovekj88 I think he does a 20% saline solution, from my understanding that would be 20g salt mixed with 80g of water which gives you round about 100g of saline solution.
Х
A couple weeks ago, I was that girl in the sun with the sad mint serving 50 people as fast as I could. Thanks Kevin, can't wait to try this out!
Happy to help! Hopefully they appreciated your efforts and you didn't have to mess around with any eggs. No more sad mint days in the future, cheers!
This is the best timing ever! I'm having a party next week and was looking for some ideas to pre-batch cocktails - the Old Fashioned you've made before is going to be one of them. I even bought a book about pre-batching cocktails, but didn't have the recipes I was looking for - whiskey sour, specifically. Great video, Kevin!
Awesome! I am glad this will be helpful to you. Cheers!
With how fast these cocktails can be served, we can spend even more time together 😉.
This man is the Martha Stewart of cocktails and a lifesaver for a people who love hosting. God bless haha
Having been the cocktail guy at a party. This video is incredible.
That's really useful, another unsaid advantage is that it's even easier to keep everything fresh this way!
He did all three!
This channel DESERVES more subs and views. Such good stuff, guys!
Cheers!
Love the pre-batching. Makes it so much easier at parties to not just be stuck behind the bar the whole time. I batch some clarified (milk-washed) bourbon sours for some of my friends every year. One friend can't do milk proteins anymore so I tried out an orange old fashioned that turned out great.
Can confirm milk washed punches are the way to go for that. Made 2 different ones for a party and I had to do nothing once I brought them in.
This is great and perfect for prebatching awesome drinks for a full day out on the boat. I can’t wait to try some of these.
Nice! Enjoy!
Its truly a pleasure to see you come up with inventive and practical cocktail advancements, you always have something new and clever to share^^ Cheers to you and your team!
Glad you find it practical and inventive!thank you! Cheers!
you are genius. I always inspired by your contents. thanks!
Amazing, Kevin! Great way to have terrific drinks with a crowd. I've considered batching some cocktails and bottling them (backfill with a little inert gas - or a few drops of liquid nitrogen - just prior to capping), but just spirits, nothing perishable like citrus/egg. Seems like a way to have even more ready to go at the flip of a bottle cap. Probably will do that once I pick up a mini barrel and start experimenting with barrel aging cocktails.
Prebatching is super helpful and making sour cocktails like this can save you a lot of time. I am glad you are experimenting with pre batches cocktails and that you will even start barrel-age cocktails. Keep me updated on that 😊 Cheers!
Wow!! This is going to be a huge game changer for me! Thanks, Kevin!
Cheers!
OMG! I felt like you made this video for me 😄Thank you Kevin 🙂
The second I watched your super syrup video I had this exact same idea. I’m really glad to see I was on the right track with my theory crafting.
Hi Kevin, Really enjoyed all of your episodes. Can you please let me know How long can you keep these prebatch in the fridge?
Thanks,
Kevin thank for this video I pre batch the mojito, Margarita, & I also did a Singapore sling for my birthday! I Was making the drinks which was sooooo easy. I thank you for doing the hard work to make it easy for the regular person to do!
That's great, glad I could help you have a great time! And happy belated birthday, Louis!
Hi Kevin. If kept in the fridge, how long would these cocktails last?
Does anyone who has made the recipes know how long they last in the fridge?
Nicely done.
Thank you!
One of my favourite bre-batch drinks is from Germany and is called "Wegmische" (mobile mixed drink for the way to whatever). Take a 1l bottle of coke, dispose of about 1/3, fill up with rum or bourbon or some brandy (Asbach works quite well). Put in the fridge until you are 15min from leaving and for the last 15min put in the freezer.
Ready to rock'n'roll! And you can adjust the recipe as you like or have to. Be adventurous! Try it with Fanta! Or generic random softdrink! :D
I just found your channel and I'm hooked, thank you YT algorithm!
Glad you like it! Welcome aboard!
Congrats and cheers on your Milestone! You are great!
Thank you for your long-term support, Aleš, it means a lot!
Bravo, guys & congratulations on 100! Mahalo for all and especially this episode🤙
Love the whiskey sour idea. Looking forward to trying it
I love this guy. Time saver
thanks for sharing and helping us save time but still produce amazing drinks. cheers
With pleasure! Cheers!
I feel this is a culmination of everything we've seen so far. Three of my favorite cocktails, mmmm😋😁👍
Cheers!
After your videos I never used a jigger to prepare my drinks again, just a coffee scale. Volumetrics no more! James Hoffmann style!
My doubt was the oxidation of citrus fruits, but it was cleared up for me. Thanks also for the vegan variant and the double schecer; I didn't know them.
Un saluto dall' ITALIA.
Man do i love this channel
😊🥂
Love your channel!
thank you!
Lep pozdrav is Kanade. This video was more my speed. I CAN do this. Your last few videos were like watching Da Vinci teach a tutorial to a 1st year art student. The art student will appreciate how beautiful is the work of art that Da Vinci is painting, but will never hope to recreate his masterpiece. Both types videos are wonderful. I love watching how far the cocktail experience can go when you are preparing a masterpiece and I also love when you bring it back to my level so I can try it at home.
Thank you so much for these words! I appreciate it! Lep pozdrav v Kanado! Cheers!
This channel's gonna explode so hard eventually. Amazing videos, great information, wonderful aesthetics, charismatic host, etc...
Thank you so much!
Everything looks delicious 🤤
Thank you!
Fantastic video. As always, the quality is superb and the content is practical yet ingenious! I will definitely be making these to take these to dinner parties!
Thank you! Enjoy your dinner parties! Cheers!
Hello, thanks for the recipes. For how long I can keep them in the fridge?
This is just brillant! Thanks a lot, man!
You should remove the lime pedicel and cut wedges the other way (lime in half around it's waist not head to toe). Not only looks better as you see the segments but is way easier to squeeze if required 🤙
Nice ! I'd love to see clover club recipe to pre-batch some !
Stay tuned, my friend ;)
Iade some pre batches for thanks giving and have lots of leftovers. How long will they last?
Use it in one week.
That whiskey sour looks amazing!
Just what I was looking for! Thanks mate
Hey Kevin! Where did you get these Empty Bottles From? Maybe You have a Link for them as well?
My mojito cordial didn't clarify, my scale doesn't do decimals so when it got to a gram I just took a little agar out till the 1 turned to 0
wow thank you! i love your cordials! i ll try them all! will you post a recipe of a pre batched basil smash aswell?
I might do the basil smash too. Until then use the same recipe as my Mojito (without soda water)
How long does the lime and mint cordial and the pre-batched milk into last? Perhaps I could vacuum seal it for a longer shelf life
What a great idea, especially now for summer time. Do you have any ideas on how the super syrup could be made with less sugar in order to use it e.g. for an Amaretto Sour where you normally wouldn't add more than a barspoon of simple syrup due to the sweetness of the Amaretto? Could the sugar content just be reduced or will that have a negative impact on the foam?
Have you tried it? How did it turn out?
Nice one, will save this video for later when I will be hosting a party. I would however like to see how to pre-batch Mai Tais. Just for myself, I love them ;)
Great! Cheers!
Once I´ve tried prebatching Mai Tais using milk filtration. It was good for about 3 Weeks in the refigerator.
best episode this year 👌🏾
Brilliant 👏👏👏👏👏👏👏
Ну что за молодец 💥💥💥👍
So helpful Kevin thank you
Pre=Batching can save a lot of time. Great idea Kevin :)
Thank you!
Is it possible to make the lime. And mint cordial with out malic acid?
If you were to keep these over a long period of time how long would you say pre-batched cocktails will last when refrigerated?
Use it in a week. Cheers!
I've been waiting for this! 🤩🤩🤩
Wow this was such an awesome and important episode thank you! Please do the pre batch Daiquiri and maybe other favorites people like! 😃
Is it possible to make without super juices?
Obviously to keep it for less time in the freezer (like to for a week or so)
Literally a savior video for a gathering we’re having tomorrow.
Did I mention lime super juice will be a prominent ingredient??
Thanks for the great content!
Happy to hear that! Cheers!
Thanks a lot for your videos. If I want to add water and chill during batching so that I do not need to shake later, how much water should I use?
It would help if you shook it because you add aeration that is much needed in sours. But for building it, you may want to target 30-40% of water (dilution).
Amazing work! I truly enjoy your episodes and look forward to seeing you hit your next milestone of 100K subs!
Thanks a lot! Cheers!
Can I make these without the alcohol inside? So that you can get more out of a bottle at a busy bar!
I just found your channel through reddit & my favourite cocktail is an espresso martini, would it be possible for you to make a pre batch video on the espresso martini please.
Hi Kevin,
Jason here, really big fan! 😎
I wanted to ask you some questions, how long does a bottle of a pre-batched cocktail last?
&
If you freeze them, would these ingredients get ruined or alter the taste?
All the best!
Can you put these in the freezer or just the fridge?
I’m truly amazed by your creativity. This is perfect timing since I’m planning a large cookout but I’m also making the drinks.
For a Pisco Sour, would the volume of Pisco added be the same as the Whiskey sour? Or what criteria would be used to adjust volumes?
Fantastic video.
Yes, same ratios, just swap pisco (Peruvian in this case) and I'd use lime. Enjoy the cookout and cheers!
Pretty much any sour works with the ratio in ounces: 2, .75, .5 - spirit, acid, sweetener. And now I want a pisco sour!
Really enjoying these videos, given me a new perspective to bartending! Just wondering where you got the bottles from ?
Looks awesome! I am making similar whiskey sour batch almost as you, but I use only lemon/whiskey and simple syrup. Filling big bottle as a pre-batch and keeping it on a fridge, then drinking it whenever I want.
Why do you need a Saline solution in the cocktail and what does it do?
Question: my favorite cocktail is the Sidecar, yet each bar I go to seems to make it slightly different by adding or changing the original recipe. My question is; What in you opinion, is the absolute best & tastiest sidecar recipe? 🤔
In our house we make sidecars just like margaritas, but swap lemon and bourbon.
I made an episode about Sidecar, where I did a classic and verjuice version. The classic recipe is the one I prefer when making Sidecars.
Fantastic content!
Glad you enjoyed it
Genius work sir, I'm still to make the super syrup so I can get that foamy Amaretto Sour my girlfriend loves without the eggs hehe
Thank you! Let me know how that works out! What's your usual recipe for the Amaretto Sour?
Any thoughts on how to pre-batch a Ramos? We can obviously use the super juices and syrup, but what about the heavy cream?
So far it's impossible to make it. Until we found out how to make a Super Cream 😄
We started pre-batching our margaritas about a month and a half ago. Took it on a trip to an AirBnB by the coast and enjoyed the ease of use. Also pre-batched some Improved Whiskey cocktails, as well. Both ended up working out great. And no additional clean up during the trip. Do you happen to have a link or a style name of the bottles you were using for the final products? I've been looking for larger bottles for pre-batching. Great stuff Kevin and team!
Hi. I bought it at some local winery store. Yes, prebatching can save you a lot of time. Cheers!
I can put this to use tomorrow! Letsgo!
I don’t have friends. How long a bottle can stay in the refrigerator?
how many days you can store the pre batched cocktail?
Every time I watch your amazing video I need to run and grab a drink, cause it gets me thirsty :D
Haha, nice! Cheers, my friend!
I tried the margarita and it does tend to separate quite a bit, but everything goes back into solution if a good shake, just leave enough headroom in the bottle and you’re good to go.
I've been doing this since your super juice episode 😁
Nice!
Would love to know how to pre batch an Old Fashioned, I thinks it’s just a bit of math for the dilution
Luckily for you we already made this episode couple of months ago on how to prebatch an Old Fashioned. Thanks for watching!
@@KevinKos I found it thanks!! Now I have to buy one of those nitro whippers….
Wow. I wish you had a bar in Austin, Texas. You are so entertaining and a master of cocktails. Do you actually have a bar in Slovakia where someone can come in and buy a drink you make?
Batch Cocktails by Maggie Hoffman is a great book to pick up to get ideas for parties.
Thanks!
Love the idea, this has convinced me to try super syrup. Can you confirm the methylcellulose is the E461 variety? Snooping around the website on the jar seems to indicate it is. Cheers!
Yes, that's what it says on mine too. Mike used the F50, but I think it's different naming in the US and EU, can't confirm 100%. Enjoy mixing and cheers!
Premium quality content.
What about freezing? Can it work?
Is the Whiskey + Lemon Juice (super juice) going to be fridge stable if we exclude the super syrup? I can buy egg whites in a yoghurt packet and just add when it's time to shake, which is a lot easier than making super syrup.
Sure, it should work just fine. And that's also a great way to streamline your work process. Cheers!
Could you do the pre-batched whiskey sour with aquafaba?
Maybe if you use it the same day, otherwise things might get a little too funky. I haven't tried that myself though! I can tell you Super Syrups works great 🤩
@@KevinKos I would love to make super syrup soon! I plan on serving some drinks for a party this week, so I will be sure to pre-batch it the same day! :-)
Buenas tardes.
¿Podrías poner subtítulos en español?
Saludos y gracias.
That ending though :D
🤣🤣
Do we need to chill the pre-batched whisky sour/ margarita before shaking it with ice? Was curious if it was chilled will it have enough dilution from the shake.
It's best to keep them in a fridge so the ingredients stay fresh for longer. In this case, it has to be shaken for a bit longer.
@@KevinKos Thank you !!!
Nice video ! Daiquiri pre-batched please :D
What kind of high prescission scale do you use?
Check out the links in my description for that. Cheers!
do you really need to clarify the mojito ? I usually just use the citrus acid when I do my lime cordial. Will it do just fine, if i don't clarify the drink? If i'm using crused ice for the mojito, the color does't really matter that much :) thanks for your help
You don't need to clarify it. It's just about the presentation. Cheers!
no instructions for saline solution? just wondering what kind of ratio yours is.
It's 20% saline solution, so 20 g of salt dissolved in 80 g of water. 1:4 ratio.
"there has got to be a better way" got me rolling lmao
😁😁
Will you do Super Juices recipes for other citrus/fruits than the 4 you've already made ? :D
Nice vid btw, big fan ! :)
Maybe in the future 😊🥂
hey kevin, great video as usual, just wondering why you use ice in your whiskey sours? usually i strain into a chilled coupe glass. is it because in this video its hypothetically for a summer party?
I like to make Whiskey Sours in a rocks glass although it can be made served up too. Cheers!
@@KevinKos just wondering why though haha
When I first glanced at the thumbnail, I thought it said Fire Batched.. I was like ooh smokey stuff! Damn bottle neck...
Hahaha
I'm confused, i have been told that the margarita was a daisy cocktail not a sour. Can you explain ?
This drink has a base, a sweetener, and acidity, placing it in the sour category. However, within this category, there are daisy cocktails that utilize liqueur to sweeten the drink instead of sugar syrup.
@@KevinKos i never thought about It that way. Thank you