🧮 Don't waste a single lime or peel-make super juice effortlessly with my easy-to-use Super Juice Calculators: www.kevinkos.com/super-juice-calculator-1 📖 Learn more about Super Juice in my Super Ingredients e-book: www.patreon.com/cocktailtime/shop
Hi Kevin - at 2.29 when you show the recipes, you have Lime peel in the Lemon recipes. Is that an error or change to the original that uses Lemon peel?
Do you have your updated recipe posted somewhere? You mentioned that you now include ascorbic acid, or vitamin C, and that you skip the oleo citrate part. Thanks again!!
Heya Kevin! Brian Tasch here-loved the video and I definitely agree that Super Juice (or Lemon Aid and Lime Support!) is a concept and a methodology more than a single recipe. Most folks using these professionally will inevitably adjust the recipes to best suit their own programs or purposes. It's pretty neat to still be a part of this conversation almost 3 years in, but realistically I won't be returning to my recipes any time soon. That said, the whole concept was to build upon the work of others, contribute what I could, and let the rest of the community continue to improve upon the idea. With every new iteration or version of these juices, we get closer to building tastier, more cost effective, and less wasteful solutions-and we're all drinking better as a result! You've done incredible work so far and I can't wait to taste your next iterations. Thanks for sharing, as always!
On a side note, the orange super juice is the best way I have found to make homemade orange soda. My recipe is as follows 2 ounces orange super juice 1 ounce agave nectar 2 dashes orange blossom water Top off with water to 16oz Carbonate with DrinkMate If you have a sodastream, or no carbonator at all, then just top with carbonated water. I also add an extra quarter teaspoon of Vitamin C sometimes.
I made super juice this weekend and it's great. Thanks @kevinkos for those fun recipes and not going into a lame "whose is better anyway" attitude. Next I will use your recipes for batching cocktail for a big party this weekend! CHEERS!
I've been using your super juice recipes and calculators since you posted your video. I'm just one man who likes cocktails and I still feel yours is the best recipe. Keep up the good work!
I've been making Kevin's recipe for the last three years. I have no complaints as a home bartender and chef. It goes into cocktails and my cooking. I make large batches and freeze in small quantities to thaw and have a bottle of lime and lemon available at all times in the fridge. More than anything, I rarely waste citrus any longer, and whole fruit mostly are used for garnish. Thanks for your work, Kevin.
I'm obsessed with your recipes Kevin! Have made super juice multiple times for lime, grapefruit, lemon, and orange. Even started buying 5lb bags of citric acid! Keep up the great work!
The Very good drinks videos are great, and they even made a calculator and linked it in their descriptions. So you can plug in the weight of the peels and immediately know how much of the other ingredients you'll need in their recipe.
Yeah I should have mentioned the calculators in this whole breakdown as well, but I just added the link in the description and the pinned comment. Doing Super Juice based on the amount of the peels you have is the only way to go about it if you want to be precise and sustainable.
I don't see the one I like the most on there, unfortunately. The channel VERY GOOD DRINKS has an amazing recipe which adds sugar, salt, and ascorbic acid. It's the closest one to the real thing I've found (both by itself and in cocktails) albeit having a lower yield (10x ratio of peels to water instead of 16,6x)
Your super juice video was a huge inspiration for me and I've been using your recipe for ages quite happily, though I have moved over to Tasch's pseudo-citrus as of late. Sometimes it's just fun to try something different! I'm no professional bartender or anything, but I love being able to easily create 1L of lemon / lime juice for hosting a party and not needing to futz about with a knife to cut up citrus while I'm half-in-the-bag myself (safety first!)
More specifically about Lime, I started on yours kevin with the same logic, you're following the acidity specified in liquid intelligence. But I immediately found there was a strange astringent bitter aftertaste to it which wasnt apparent in fresh juice. Reading some threads on reddit, I tried an alternate recipe dropping the malic acid ratio which on tasting was much more similar to fresh juice imo. Perhaps it varies with the limes in each country? In Australia I found it better with a 7:1 ratio of citric:malic. Since then i've actually completely flicked over to Brian's recipes due to the fact that with no actual juice in them, their shelf life is drastically longer than the 1 month I get out of Super Juice. I've found them near identical in flavour to fresh Limes and Lemons in Australia and it lasts longer so it was a no brainer. Massive kudos to all the mixologists who have worked on Super Juice and done comparisons. It's all useful info. I do think the main factor though is the fruit that people get. Limes in Australia are quite sweet.
I've had GREAT results with the KK's superjuice calculators, and have found one of the most important factors is the quality of the citrus the peel is taken from. This will be an interesting video.
always enjoy your commentary on super juice. I'm a huge fan and user of your recipe. I HAVE to ask to you though....what kind of moustache wav do you use? I HAVE TO HAVE IT!!!
Leandro did mess up the Kevin Kos Super Juice recepie. He did not measure the addad water correctly and just poured in a bunch of water. That is why it is so pale in color and he even comments on how “watery” it is
I did a side by side (not blind) of fresh lime, lime super juice and Lime Support. Both on their own and in a Daiquiri. For me, fresh lime was best on its own, followed by Lime Support and Super Juice. In the Daiquiri, Lime Support actually won, followed by fresh lime and super juice. I wouldn't mind doing it again in a blind test - maybe over Xmas!
Nice video that make the point of the situation and allows Kevin to get something off his chest 🤭, personally, as Kevin, I find that the Art of Drink and Very Good Drink recipes bring excellent improvements, and I appreciate their input and enthusiasm to the super juice issue. If something is improvable welcome it, no need of course to belittle someone else's work, cooperation brings better benefits than hostile competition
Spot on - superjuice is fantastic, makes it much easier for me to always have lemon and lime juice on hand, and makes the cocktail making process quicker. Definitely agree with adding ascorbic acid - seems to improve stability considerably.
I have settled on a mix of recipes, I basically use Brain Tasch's recipes but like your Super Juice I add the juice and also 0.2g of Sodium Metabisulphite per litre of the final juice volume. My juice lasts for over a month with no perceptible change.
For me, Super Juice is ideal for the home cocktail enthusiast. I can buy 1-2 limes/lemons and extend that for multiple weeks vs buying a whole bag of lemons or limes and risk them going bad if I don't use them fast enough. Or, what I've been doing lately is buying 4-8 of each and then making a huge batch which I freeze in 8 oz containers and bring out as needed. Works in both cocktails and food recipes as well. Been making Kevin's version since his video debuted. But, I've tried Very Good and Brian Tasch's versions, which are both solid. Not that I'd expect anything else, but it's great to see Kevin and the community embracing all the variations and experiments. Can't wait to see what's next.
I love super juice because sometimes lemon is a quite expensive and I can make 500 ml of pure juice with only two lemons. And I've used super juice for clarified juice and works great.
I’ve been making lemon and lime superjuice a couple of times. But I think they are a bit to sharp for my taste. Could I just use less acids to ajust this?
As part of my food science degree, I did a literature review on lime juice - particularly looking at the composition and how to optimise super juice. I'll summarise some of my interesting findings here: For lime juice - - Citric acid is about 62.5g/L and malic acid is 6.2 g/L (10:1 ratio) in lime juice (source: 10.1016/j.scienta.2019.108716). Other sources go as low as 49 and 5.2g/L respectively - Ascorbic acid is somewhere between 0.25-0.9 g/L. I'm not sure if this would practically help with keeping freshness without experimenting (my educated guess is that it would) - I found no papers claiming there to be a significant amount of succinic acid or oxalic acid in lime juice - I'm not sure where this myth really came from, if anyone knows I'd love to know - Theres about 3.7g/L sugar in fresh lime juice Regarding "super juice" - - The essentail oil composition is vastly different in the peel than in the juice so the flavour will always more closely resemble a cocktail with a fresh peel garnish - There are other counter ions (i.e. Potassium, Calcium and some Sodium) which affect the flavour and harshness of the acids. I suggest using a small amount of Potassium citrate (~0.1g/L) could be used to experiment, or just using slightly more malic acid as many recipes already do - A lot of essentail oils degrade in acidic environments (notably citral, which turns into skatole) even when frozen. Just food for thought - I have absolutley 0 idea how much flavedo (coloured part of peel) should be included. Again, experimentation required, or I could do more maths but I can't be bothered right now Again, I haven't done any experiments myself (yet) but thought this information may be useful to those who are experimenting
Kevin Kos I appreciate what you do, I couldn't help but notice you mention how you use ascorbic acid or vitamin c to preserve your super lime juice. Is that in another of your videos, and when will you add it to your site for super juice calculator? Thanks again for what you do.
I've tried different versions, I keep coming back to Kevin'S, with the only difference that I add gum arabic to have a better texture. Long live the super juice!
as the original purpose of superjuice is less citrus and less waste, any recipe is good. but, since the method is to "mimic" the citrus, i usually research the citrus first, how much acids and sugar in it, then use that reference as my recipe. and since calamansi is widely used here in my region, i always have super calamansi ready in my fridge. cheers 😁
I have recently made calamansi (tắc) super juice myself, as well. I couldn't find any research about the acid breakdowns of this fruit, personally. I played with varying amounts of malic acid but ended up just using KK's kumquat super juice recipe. What have you found works best, if you don't mind my asking?
@saxhokie in my research i found that calamansi has 5-6% of citric and 0.2% malic acid, and only 0.5% sugar, so i skip the sugar, then use 5:1 ratio of citric and malic (just for easier calculating) to match the weight of the skin (pressed the juice, discard inner sacs) and use water 16,66 times the weight of the skin
I tried making the switch over to super (lime) juice for the bar I was managing last year, and I found the juice wasn't worth the squeeze. It was a lot of effort for a result that wasn't any better than some store bought organic lime juice. My bar would run through so much lime juice in a single night that even fresh-squeezed was a better alternative, as it wouldn't be around long enough for it to go bad. In the end, I realized that superjuice is good for people who make drinks at home every once in a while, not so much for a busy bar.
I meet bartenders using super juice every time I travel, so I believe it's a good alternative. However, not everyone has the same palate, so having different options is what's best. Thank you for sharing your experience!
Why are we as a global society paying any attention to the educated barfly? His builds are bad, his “hot takes” are weird opinions that are given before testing recipes or product, and he goes on rambling tirades, similar to having a conversation with a toddler that just spews their train of thought without any fact checking, due process, and sometimes are just untrue statements.
I think it's finally time for me to try making Super Juice! Limes are nearly $2 each in Australia at the minute! I might try and make a video of me making it , it might be fun!
The first super juice i made was yours kevin. But it was too bitter for me. We have a sweet tooth at our house but the Tosch sudojuice has become my citrus replacement of choice. The only drawback is that i find that the juice from peeled lemon and limes is totally lacking when squeezed into a cocktail thanks to that lack of essential oils.
I've been making the Cocktail Time Super Juice for home drinks and bars and they've been great. 95% of people don't notice a difference, and I think that's more than enough
So I went over to see the Bar Flys' video, and it's very obvious he doesn't care for Kos, no idea why, but every single time he talks about your version, his entire timbre changes. His peels also make me sad.
Is this really the first time i hear you swear in one of your videos Kevin?! That was a small shocker for me but i have to say i love that Steve is also here so all good. Cheers guys 🥃 Let's see what happens in the future with our beloved super juice:) Looking forward to it:D
Barfly calling your super juice the worst was ridiculous. Peeling off and including so much pith doesn't just impart bitterness, but also throws off the peel weight and therefore the acid and water measurements. Everything was wrong, basically. No wonder it was bad. He should be embarrassed.
I agree with throwing off the measurements by implementing too much white pith however, Leandro is a great bartender, he's been putting out great content for years, and I'm happy to consider him a friend, so no hard feelings towards him from my side over some peeled limes. Thank you for watching! Cheers, Friend of Cocktails!
I believe this perfectly illustrates the saying: "You have two ears and one mouth, so use them in that proportion." The jingle and entire song are performed by a real artist. This channel is dedicated to providing and sharing free bartending knowledge. If you find the non-AI jingle triggering, you can search for that knowledge elsewhere. However, you are more than welcome to stay among Friends of Cocktails. Just remember to be a gentleman or lady, as the world needs that. It’s not that hard, you'll see! 😉 Cheers!
@@KevinKos yeah, you're right, I shouldn't have been so aggressive and insulting, and I'm sorry about that. The jingle being performed by an artist baffles me a bit though. They do sing 'Calltail', don't they? That threw me off-guard
🧮 Don't waste a single lime or peel-make super juice effortlessly with my easy-to-use Super Juice Calculators: www.kevinkos.com/super-juice-calculator-1
📖 Learn more about Super Juice in my Super Ingredients e-book: www.patreon.com/cocktailtime/shop
Hi Kevin - at 2.29 when you show the recipes, you have Lime peel in the Lemon recipes. Is that an error or change to the original that uses Lemon peel?
@@kristofferjrgensen696 Hi! That's an error. Thank you for letting us know. We added a card saying that there is an error in this recipe. Sorry
Do you have your updated recipe posted somewhere? You mentioned that you now include ascorbic acid, or vitamin C, and that you skip the oleo citrate part. Thanks again!!
Heya Kevin! Brian Tasch here-loved the video and I definitely agree that Super Juice (or Lemon Aid and Lime Support!) is a concept and a methodology more than a single recipe. Most folks using these professionally will inevitably adjust the recipes to best suit their own programs or purposes.
It's pretty neat to still be a part of this conversation almost 3 years in, but realistically I won't be returning to my recipes any time soon. That said, the whole concept was to build upon the work of others, contribute what I could, and let the rest of the community continue to improve upon the idea. With every new iteration or version of these juices, we get closer to building tastier, more cost effective, and less wasteful solutions-and we're all drinking better as a result!
You've done incredible work so far and I can't wait to taste your next iterations. Thanks for sharing, as always!
So keen for this! 😬
I hope you like it Steve! And sorry for the shocking intro 😅😆
@@KevinKosgreat video as always my friend!
Baaahahahahaha. Nice. I doubt any Aussie would take offence to an introduction that is so F'ing funny!!
But who threw the first stone? 🇸🇮 or 🇦🇺?
@@BetterAvecBourbon probably me with my video title "superjuice is dead!" haha
A very classy vid from a very classy guy. Thanks for the shout out Kev you’re the man! 👍
Thank you Jazz and Demi! We will hear each other soon 😉 Cheers!
Excellent video, as usual, and thanks for the mention. Cheers
Absolutely, Darcy! Your channel and Patreon provide invaluable knowledge, so I love sharing where I learn from as well. Cheers!
On a side note, the orange super juice is the best way I have found to make homemade orange soda. My recipe is as follows
2 ounces orange super juice
1 ounce agave nectar
2 dashes orange blossom water
Top off with water to 16oz
Carbonate with DrinkMate
If you have a sodastream, or no carbonator at all, then just top with carbonated water. I also add an extra quarter teaspoon of Vitamin C sometimes.
awesome been doing something similar... will definitly try to orange blossom water
Amazing! Thank you for sharing! I love the addition of orange blossom water!
I made super juice this weekend and it's great. Thanks @kevinkos for those fun recipes and not going into a lame "whose is better anyway" attitude. Next I will use your recipes for batching cocktail for a big party this weekend! CHEERS!
Awesome! Thank you for backing me up and yes I belive we all benefit of this technique so we should all be supportive to each other. Cheers!
I've been using your super juice recipes and calculators since you posted your video. I'm just one man who likes cocktails and I still feel yours is the best recipe. Keep up the good work!
I've been making Kevin's recipe for the last three years. I have no complaints as a home bartender and chef. It goes into cocktails and my cooking. I make large batches and freeze in small quantities to thaw and have a bottle of lime and lemon available at all times in the fridge. More than anything, I rarely waste citrus any longer, and whole fruit mostly are used for garnish. Thanks for your work, Kevin.
Oh man, this soothes my soul while I read this! I am so thankful for your comment! Cheers!
I'm obsessed with your recipes Kevin! Have made super juice multiple times for lime, grapefruit, lemon, and orange. Even started buying 5lb bags of citric acid! Keep up the great work!
The Very good drinks videos are great, and they even made a calculator and linked it in their descriptions. So you can plug in the weight of the peels and immediately know how much of the other ingredients you'll need in their recipe.
Aww shucks thanks ☺️
Yeah I should have mentioned the calculators in this whole breakdown as well, but I just added the link in the description and the pinned comment. Doing Super Juice based on the amount of the peels you have is the only way to go about it if you want to be precise and sustainable.
I don't see the one I like the most on there, unfortunately.
The channel VERY GOOD DRINKS has an amazing recipe which adds sugar, salt, and ascorbic acid. It's the closest one to the real thing I've found (both by itself and in cocktails) albeit having a lower yield (10x ratio of peels to water instead of 16,6x)
I stand corrected. He was not on the thumbnail, but was mentioned, and I loved it!
He deserves more than just an honorable mention for his deep-dive into Super Juice but it would be hard to squeeze everyone on the thumbnail! 😅
We made the cut letsss gooo 🎉
Your super juice video was a huge inspiration for me and I've been using your recipe for ages quite happily, though I have moved over to Tasch's pseudo-citrus as of late. Sometimes it's just fun to try something different! I'm no professional bartender or anything, but I love being able to easily create 1L of lemon / lime juice for hosting a party and not needing to futz about with a knife to cut up citrus while I'm half-in-the-bag myself (safety first!)
More specifically about Lime, I started on yours kevin with the same logic, you're following the acidity specified in liquid intelligence. But I immediately found there was a strange astringent bitter aftertaste to it which wasnt apparent in fresh juice.
Reading some threads on reddit, I tried an alternate recipe dropping the malic acid ratio which on tasting was much more similar to fresh juice imo. Perhaps it varies with the limes in each country? In Australia I found it better with a 7:1 ratio of citric:malic.
Since then i've actually completely flicked over to Brian's recipes due to the fact that with no actual juice in them, their shelf life is drastically longer than the 1 month I get out of Super Juice. I've found them near identical in flavour to fresh Limes and Lemons in Australia and it lasts longer so it was a no brainer.
Massive kudos to all the mixologists who have worked on Super Juice and done comparisons. It's all useful info.
I do think the main factor though is the fruit that people get. Limes in Australia are quite sweet.
I've been making and enjoying super juice with your recipe for months!
I use your super juice at home at my bar that is rated one of the best craft cocktail bars in my area. Love it!
I've had GREAT results with the KK's superjuice calculators, and have found one of the most important factors is the quality of the citrus the peel is taken from. This will be an interesting video.
limes and lemons are coated in chems, thanks for giving cancers to everyone...
Hope you like it!
always enjoy your commentary on super juice. I'm a huge fan and user of your recipe.
I HAVE to ask to you though....what kind of moustache wav do you use? I HAVE TO HAVE IT!!!
Leandro did mess up the Kevin Kos Super Juice recepie. He did not measure the addad water correctly and just poured in a bunch of water. That is why it is so pale in color and he even comments on how “watery” it is
I did a side by side (not blind) of fresh lime, lime super juice and Lime Support. Both on their own and in a Daiquiri. For me, fresh lime was best on its own, followed by Lime Support and Super Juice. In the Daiquiri, Lime Support actually won, followed by fresh lime and super juice.
I wouldn't mind doing it again in a blind test - maybe over Xmas!
Nice video that make the point of the situation and allows Kevin to get something off his chest 🤭, personally, as Kevin, I find that the Art of Drink and Very Good Drink recipes bring excellent improvements, and I appreciate their input and enthusiasm to the super juice issue.
If something is improvable welcome it, no need of course to belittle someone else's work, cooperation brings better benefits than hostile competition
Amen! 🙌🙌🙌
Spot on - superjuice is fantastic, makes it much easier for me to always have lemon and lime juice on hand, and makes the cocktail making process quicker. Definitely agree with adding ascorbic acid - seems to improve stability considerably.
To Kevin and the team, i love your work. Thank you for another great video, as always!
I have settled on a mix of recipes, I basically use Brain Tasch's recipes but like your Super Juice I add the juice and also 0.2g of Sodium Metabisulphite per litre of the final juice volume. My juice lasts for over a month with no perceptible change.
For me, Super Juice is ideal for the home cocktail enthusiast. I can buy 1-2 limes/lemons and extend that for multiple weeks vs buying a whole bag of lemons or limes and risk them going bad if I don't use them fast enough. Or, what I've been doing lately is buying 4-8 of each and then making a huge batch which I freeze in 8 oz containers and bring out as needed. Works in both cocktails and food recipes as well. Been making Kevin's version since his video debuted. But, I've tried Very Good and Brian Tasch's versions, which are both solid. Not that I'd expect anything else, but it's great to see Kevin and the community embracing all the variations and experiments. Can't wait to see what's next.
Thank you for the support!
I love super juice because sometimes lemon is a quite expensive and I can make 500 ml of pure juice with only two lemons. And I've used super juice for clarified juice and works great.
Hello Kevin! How much ascorbic acid do you add to your super juice?
@KevinKos Were those typos in your recipes for the Lemon juices, or are you really using LIME peel there?
Those are indeed typos, I'll try to get it fixed by blurring the word lime. Thanks for pointing it out!
I’ve been making lemon and lime superjuice a couple of times. But I think they are a bit to sharp for my taste. Could I just use less acids to ajust this?
Super juice is dead! Long live super juice!
Sour is life.
Cheers!
As part of my food science degree, I did a literature review on lime juice - particularly looking at the composition and how to optimise super juice.
I'll summarise some of my interesting findings here:
For lime juice -
- Citric acid is about 62.5g/L and malic acid is 6.2 g/L (10:1 ratio) in lime juice (source: 10.1016/j.scienta.2019.108716). Other sources go as low as 49 and 5.2g/L respectively
- Ascorbic acid is somewhere between 0.25-0.9 g/L. I'm not sure if this would practically help with keeping freshness without experimenting (my educated guess is that it would)
- I found no papers claiming there to be a significant amount of succinic acid or oxalic acid in lime juice - I'm not sure where this myth really came from, if anyone knows I'd love to know
- Theres about 3.7g/L sugar in fresh lime juice
Regarding "super juice" -
- The essentail oil composition is vastly different in the peel than in the juice so the flavour will always more closely resemble a cocktail with a fresh peel garnish
- There are other counter ions (i.e. Potassium, Calcium and some Sodium) which affect the flavour and harshness of the acids. I suggest using a small amount of Potassium citrate (~0.1g/L) could be used to experiment, or just using slightly more malic acid as many recipes already do
- A lot of essentail oils degrade in acidic environments (notably citral, which turns into skatole) even when frozen. Just food for thought
- I have absolutley 0 idea how much flavedo (coloured part of peel) should be included. Again, experimentation required, or I could do more maths but I can't be bothered right now
Again, I haven't done any experiments myself (yet) but thought this information may be useful to those who are experimenting
Kevin Kos I appreciate what you do, I couldn't help but notice you mention how you use ascorbic acid or vitamin c to preserve your super lime juice. Is that in another of your videos, and when will you add it to your site for super juice calculator? Thanks again for what you do.
It's not in the video.That's something I mentioned in the Super Ingredients e-book, available on my Patreon. Thank you!
I've tried different versions, I keep coming back to Kevin'S, with the only difference that I add gum arabic to have a better texture. Long live the super juice!
I prefer gum arabic in my syrup, but if all ends up in the cocktail we're coming to the same result just along different routes 💪😎 Cheers!
Hello Kevin!
Does your e-book apply Darcys super juice, with your own new version?
Hi! Sadly no. It's about my takes on all super ingredients I made on the channel together with the recipes and where I took inspirations from.
Thanks Kevin!
Once again, super amazing your work
Cheers 🍸
I exclusively make super juice now because limes and lemons are crazy expensive now.
Same here!
as the original purpose of superjuice is less citrus and less waste, any recipe is good. but, since the method is to "mimic" the citrus, i usually research the citrus first, how much acids and sugar in it, then use that reference as my recipe. and since calamansi is widely used here in my region, i always have super calamansi ready in my fridge. cheers 😁
I have recently made calamansi (tắc) super juice myself, as well. I couldn't find any research about the acid breakdowns of this fruit, personally. I played with varying amounts of malic acid but ended up just using KK's kumquat super juice recipe. What have you found works best, if you don't mind my asking?
@saxhokie in my research i found that calamansi has 5-6% of citric and 0.2% malic acid, and only 0.5% sugar, so i skip the sugar, then use 5:1 ratio of citric and malic (just for easier calculating) to match the weight of the skin (pressed the juice, discard inner sacs) and use water 16,66 times the weight of the skin
@@Regodian Thanks, I will be trying that!
@@saxhokie you're welcome, cheers
0:01 Great intro, immediately feel invested
Thank you for watching!
I tried making the switch over to super (lime) juice for the bar I was managing last year, and I found the juice wasn't worth the squeeze. It was a lot of effort for a result that wasn't any better than some store bought organic lime juice. My bar would run through so much lime juice in a single night that even fresh-squeezed was a better alternative, as it wouldn't be around long enough for it to go bad.
In the end, I realized that superjuice is good for people who make drinks at home every once in a while, not so much for a busy bar.
I meet bartenders using super juice every time I travel, so I believe it's a good alternative. However, not everyone has the same palate, so having different options is what's best. Thank you for sharing your experience!
Why are we as a global society paying any attention to the educated barfly? His builds are bad, his “hot takes” are weird opinions that are given before testing recipes or product, and he goes on rambling tirades, similar to having a conversation with a toddler that just spews their train of thought without any fact checking, due process, and sometimes are just untrue statements.
I think it's finally time for me to try making Super Juice! Limes are nearly $2 each in Australia at the minute! I might try and make a video of me making it , it might be fun!
You should! Cheers 😉
The first super juice i made was yours kevin. But it was too bitter for me. We have a sweet tooth at our house but the Tosch sudojuice has become my citrus replacement of choice. The only drawback is that i find that the juice from peeled lemon and limes is totally lacking when squeezed into a cocktail thanks to that lack of essential oils.
Thank you for sharing! That's the beauty of evolving recipes Cheers!
I've been making the Cocktail Time Super Juice for home drinks and bars and they've been great. 95% of people don't notice a difference, and I think that's more than enough
I agree. cheers!
All 3 recipe cards at 2:34 say lime peel for the lemon recipe. Cheers!
Thank you for bringing this to our attention! We will do our best to correct it. Cheers!
So happy to see the shoutout to @VeryGoodDrinks! They're an amazing channel that I would love to see grow.
So I went over to see the Bar Flys' video, and it's very obvious he doesn't care for Kos, no idea why, but every single time he talks about your version, his entire timbre changes.
His peels also make me sad.
Is this really the first time i hear you swear in one of your videos Kevin?! That was a small shocker for me but i have to say i love that Steve is also here so all good. Cheers guys 🥃 Let's see what happens in the future with our beloved super juice:) Looking forward to it:D
Haha I had you in the first half, right? 😀 Thank you!
And that is true! I made the Pseudo lime juice and it’s good but now I have peeled limes that are going to waste
Squeeze them and use the real juice before you use the pseudo juice.
Shots fired! Look out Steve! 🤣
Did I hear wrong or did you say you are now using ascorbic acid as well…? How much?
Eccellenza a tutti e tre🙏
Barfly calling your super juice the worst was ridiculous. Peeling off and including so much pith doesn't just impart bitterness, but also throws off the peel weight and therefore the acid and water measurements. Everything was wrong, basically. No wonder it was bad. He should be embarrassed.
I agree with throwing off the measurements by implementing too much white pith however, Leandro is a great bartender, he's been putting out great content for years, and I'm happy to consider him a friend, so no hard feelings towards him from my side over some peeled limes. Thank you for watching! Cheers, Friend of Cocktails!
@@KevinKos It's fair enough that you have to be nice about it, but he didn't even try. He owes your super juice another try with minimal pith.
Ooh, this is gonna be an incredible
I hope you like it! 😉🥂
Fresh is best.
Is it a beef in the cocktails world😅
Kendrick vs drake part 2
Hahah!
Super 🔥
What is a superjuice!
Now it's available to watch so feel free to find out about the Super Juice. Cheers!
@@KevinKosI know what a superjuice is!
You should pay an artist and stop embarrassing yourselves with this AI crap. Calltail Time my ass
I believe this perfectly illustrates the saying: "You have two ears and one mouth, so use them in that proportion." The jingle and entire song are performed by a real artist.
This channel is dedicated to providing and sharing free bartending knowledge. If you find the non-AI jingle triggering, you can search for that knowledge elsewhere. However, you are more than welcome to stay among Friends of Cocktails. Just remember to be a gentleman or lady, as the world needs that. It’s not that hard, you'll see! 😉 Cheers!
@@KevinKos yeah, you're right, I shouldn't have been so aggressive and insulting, and I'm sorry about that.
The jingle being performed by an artist baffles me a bit though. They do sing 'Calltail', don't they? That threw me off-guard
Super Juice isn’t dead, but it is to die for 🤩