Fall and winter for sure. Though every year we have a cocktail party in my apartment in January or February where we crank up the heat and serve daiquiris and summer cocktails.
3 ปีที่แล้ว
@@absquenihil sooo awesome! I want to be at that party!
Cordials are rarely found in books. I read a lot of them but few of them mentioned cordials. Punchdrink.com has a lot of nice articles about them. I hope you'll find them interesting.
Hi Kevin, My man! There I am again. I just want to say: I tried your pineapple coconut cordial and it is AMAZING!!! This is going on our cocktail menu for sure. What I do is 60ml of blanco rum and 50ml of the cordial. Stir it in a stirring glass with ice and serve it when I feel it’s cold enough. I would like to sincerely thank you for your videos and invite you to my restaurant if you ever come to the Netherlands. My treat!!! Thank you again and I hope to try and see more of your specialties! Cheers
I am delighted to hear that! Thank you so much for your feedback about this cordial and the recipe of a cocktail that you will make with it. I am so happy, that you will put it on your cocktail menu! Thanks for the invitation too! I would love to visit Netherland and your bar once! Cheers!
Just wanted to thank you for your divine inspiration, Kevin! I like using oleo sacrums in my cocktails but was unaware of using pineapple skins to do so (they’ve always just been “disposed”). Once the sugar absorption process was completed, I did not follow through on making the cordial. Instead I used the pineapple sugar to sweeten a Rum Old Fashioned…. with chocolate bitters (I haven’t yet crafted my own) and a lime peel for essential oils. And, voila! My Caribbean Old Fashioned, inspired by you… Cheers!
This is the perfect example how prep and the behind the scenes of making a cocktail is one of, if not the most, important part of building drinks. Such simplicity but yet without tasting it, I can imagine how the cordial brings everything together. Sick cordial. Quick question on Citric acid. Is 20g a good starting point? Haven’t used it much, but the couple times I have tried it, I think I used less and it was a bit tart.
I like your question! Lemon or limes usually contains 6% of acid in their juice. Because I want to use bigger amount of cordial that I would use citrus juice, I have to lower down the acidity to 4% (when using 30ml of cordial). Because I ended up with approximately 500ml of liquid (without lemon juice) I added a 20g of citric acid to end up with a 4% citric solution. That way the acidity of this cocktail in total is the same as if I would use a citrus juice in smaller quantities (22,5ml or 3/4 oz). I hope that I helped you with this answer. Thank you!
Can u explain me how u choose and use acid? I've never use it but want to. But Internet have no recipes or guide. Sorry for my english 😂 a lot of love from sicily ❤️
Hey, handsome gentlemen (I hope u don’t mind me by saying this MR.KOS) another knowledgeable and miraculous content as always. The one thing I want to know why u use vaccum sealing machine for making🍍oleo sacchrum. Does air affects it as at our home we simply make oleo sacchrum in jar as we don’t have vaccum sealing machine. As in sous vide method we also removes air from bag and than heat it. What’s the point of removing air. At last, as always- Keep going and keep them coming. Always love and support from INDIA 🇮🇳 Cheers!
Thank you Ronit! When making oleo saccharum I use technique of removing the air out of the bag (making vacuum), because this helps the sugar with pulling the liquid and oils out if the enviroment in this case pineapple skins. This technique speed up the process and make it more efficiant. Closed jar makes the job well done as well, but I like this technique better. Thanks again and kind regards to India!
I just love these Thank youuu The editing is great The choice of music The choice of mise en place Everything is perfect Your fashion style as well Bless you
Fantastic video as usual. I have never seen this rum for sale, despite the Diplomatico Mantuano and Diplomatico Reserva Exclusiva are quite common and readily available. I will keep looking and hopefully I will get lucky. Cheers!
I hope that you will find it. It's really something special. Aging and then filtering through charred coal to remove its color make it really interesting. Cheers!
Beautiful recipe, I loved! But using a straw with carbonated cocktails goes against liquid physics. When you use a straw, you lose carbonation as the bubbles are dispersed through the straw's contact surface. Considering that the cocktail may not be fully carbonated to begin with, because you just top it up with soda instead of carbonating the entire cocktail, I believe drinking it straight on the glass would preserve the bubbles better and produce a better result. Cheers!
Great video as always! I do have a question- almost all the other tutorials I've seen for oleo-saccrum suggest leaving it for 24 hours at most, never 48. Is the extended time specific to the pineapple, or do you generally give oleo-saccrum this long?
Pineapple skins have alot less oils that citrus zests, so in this case we have to expand the extraction time of the proces. Also I don't see anything bad to leave the oleo more than 24 hours even if you work with citrus zests. Sugar works as a preservative as well so you won't ruin your oleo with sitting it a bit longer. Thank you!
I wanted to make an Arrack Punch using the recipe shown by Leandro of The Educated Barfly, but didn't have pineapple juice so subbed in the pineapple/coconut syrup. The resulting cocktail didn't have the same texture but it was damn tasty. 1.5oz Batavia Arrack 0.5oz Jamaica Rum 1oz Pineapple/coconut syrup 0.5oz lemon juice Shaken on ice, double strain.
Great! Because this Pineapple/coconut cordial already has some acidity, maybe try with a bit less or even without lemon juice. But it's up to you how sour taste you like. I imagine that it plays a nice role in this punch. Batavia Arrack and Jamaican rum sound delicious!
I finished making this cordial today and I must say it is awesome! The only thing I did was dial back on the citric acid to 10 grams. It’s sweet yet slightly tart but well balanced. Great job with this one.
The pineapple cordial makes for a great pineapple daiquiri! Here's my recipe, that's probably overly complicated, it is the first iteration, so bear with me: 2 oz Demerara Rum 1 1/2 oz Pineapple cordial Handful of fresh pineapple 1/2 oz Lemon Juice 1/2 oz semi-rich Demerara Syrup 1/2 oz Cointreau Blend with crushed ice, garnish with pineapple Fronds and maybe some of that pineapple leather you just made ;) Made this with the ingredients i had at home, let me know if you try it and if you change anything :)
@kevinkos - I finally had a chance to make this and it was fantastic! After my 48 hour oleo rest, I gave it 8 hours in sous vide at 135F and got a lot more liquid out. Absolutely delicious!
I think it should be a room for try to make a pineapple super juice here using the skin and the core in both sugar and citric malic oleosaccarium (that should be enough to tender the skin for bleeding) and blending all together with the pineapple cubes leftover and filter . It maybe worth a try what do you think?
Hey Kevin I'm wondering how coconut cordial last a month in the fridge? Doesn't coconut water spoil within a week? I'm thinking of a "Mekong cordial" using coconut water, lime, pandan and lemongrass in my cocktail entry for the Plantation Rum Cup here in NZ. Thanks for the inspiration Kevin!
What is exactly a cordial? It must sustain peels, sugar, juice and sometimes alcohol lower than liquers? If there is only peels and juice we talk about superjuice?
I've made my Pineapple Cordial and used it a couple of times to make the Rum Collins, so damn good! It's starting to get hot here in Australia and this drink is cool, tasty and refresshing. Love it.
Thanks! No worries, we all had to learn. You just write them at the very end of the video description. Check any description of my videos to find them there.
Hi Kevin, awesome video as always. I have a question that bugs me. How exactly can you make an oleo saccharum from something that doesn't have essential oils? Maybe it's just my ignorance talking, but I thought it could be made exclusively from citrus fruits. If this is the case, maybe that is why you also cut off some pulp from the pineapple. Sorry for the long questions and keep up the good work, you rock my friend!
Hi, Marco. There are fewer essential oils in the pineapple skins than in citrus peels but there are still some in there. When I made an Oleo Saccharum with the pineapple more of the juice came out than the oils which helped sugar to dissolve. But still, some of the oils came in long with the juice so it helps to make more potent syrup. Thank you so much for bringing out this question!
@@KevinKos Wow, I didn't know pineapple had essential oils in the first place. Anyway thank you kindly for the effort and time you put in answering every single question. It's so nice, love all the work your team and you are doing, keep it up!!
@@KevinKos Thanks for the reply! I'm waiting on amazon to deliver my acids now. This is a really interesting technique especially considering the citrus greening disease.
Hi, Thomas. Sorry for the late response. Yes, I do have. When adding cordial to the cocktail I use 3:2 ratio spirit/cordial ( in a classic sour cocktail I use 2 : 3/4 : 3/4) so to get the same sweetness and acidity I add 3.3% acids and 30%sugar (30brix). To get that I multiply the liquid amount by 0.033 for the acid and 0.43 for sugar. So If I would have 100g of liquid I would add 3.3g acid and 43g of sugar. I hope I helped a bit. If you have any questions please feel free to ask. Thank you!
Really delicious recipe. For me little too sweet. Really cool idea with pineapple. I did the same trick with cranberries, and have plan for future with apples and other fruits. I agree with previous comment, more content like that! I really enjoy and learn from your movies. Thank you!
Greetings Kevin. I've enjoyed making a couple of your recipes. I've had great success twice with the pineapple cordial. I'm currently making it a third time and thinking to replace the acid/peel/lemon with lemon superjuice. What do you think? 😃🍸
I gave this a try and it turned out great. I accidentally used Turbinado cane sugar so it turned out extra dark though 😅 I’m still playing with ratios of cordial/rum/soda, I prefer a stronger flavor… however I did get the idea to replace the lime cordial in a gimlet with this and it turned out fantastic. I wonder if that has a name? Anyhow, thank you for another great video and experience, I can’t wait to have my friends try it.
Can we explore souse vide oleo sachram in a future video to speed up the process? Perhaps with the recipe on serious eats for the Hot Ward 8? It is one of my favorite winter cocktails
Thank you so much for this and all of your content! I'm really glad I found out your channel 😀 I'm trying to replicate the cordial to try out this drink! Do you any ideas of replacements for the coconut water? I'm my country it's a bit expensive or not that easy to find. Thanks again 😉
You can try to do it with horchata. You won't get clear cordial though, but you will end up with a nutty taste similar to coconut. Thank you for watching. Welcome to the channel!
So I'm attempting this right now and my sugar+pineapple rind bag has inflated a little (it was vacuum sealed) -- so I'm guessing a certain amount of fermentation has occurred. Is this okay/normal?
Try it out to see if it has a sour, fermented taste. If it started fermented add some water and make some Tepache and you can mix that with rum too. As for the cordial, I would start from the beginning. Rather leave the bag for less time so it won’t start to ferment again.
@@KevinKos I proceeded as-is anyway, and it turned out pretty good (considering I don't have a benchmark). I have made legit tepache before and this was very faintly reminiscent of that -- although the lemon and fresh pineapple really gave a good depth of flavor to the slightly fermented bit. As far as the cocktail, I added a couple dashes of "tiki" bitters (1 part Angostura to 2 parts allspice liqueur) which definitely elevated it. (I used Plantation 3-Star, which is what I had on hand.) Anyway, cool stuff! Will keep this in mind as a nice summer sipper. I have some basic Cruzan dark rum infused with black cardamom that I made to go with my tepache (see th-cam.com/video/io6g1cwrW-U/w-d-xo.html), and I'm sure would work well with this cordial as well.
Thank you! This pineapple cordial (and many other ingredients on the channel) can be used in a non-alcoholic drink. Mix it with soda water and it's delicious. Cheers!
@@KevinKos I need to find ripe pineapple And I’m ready to action🤩 This channel is amazing , I finished my shift and I was watching It till morning, cheers and thank you for hard work:)
Great recipe and Technique Kevin, I love making my own cordials, syrups, fermentations, infutions, bitters, I am a 12 years experience Bartender from Costa Rica, small tropical country of Central América, we have a lot of fresh tropical fruits all year around, I love your videos and everything you post, it was a pleasure to find your channel, keep up with More content!! Saludos Cordiales desde Costa Rica!
What's your favorite season for cocktails? Summer, fall, or you can't wait for winter cocktails? 🤩
I'd say 'seasonal', with occasional exceptions 😄 This cocktail was crazy good. No way you stop at one 🤤
Mine is Fall and Winter! Can't wait to see what you'll come up with for the time of Winter wonderland! 🎅
I love the Fall. I can wear hoodies and shorts!!
Fall and winter for sure. Though every year we have a cocktail party in my apartment in January or February where we crank up the heat and serve daiquiris and summer cocktails.
@@absquenihil sooo awesome! I want to be at that party!
The quality of the video editing, the slow-motion scenes and that time-lapse - holy cocktails, Kevin! I'm making this next weekend!
I am glad that you like it! Let me know how it turned out if you'll try to make it. Cheers!
Another great cocktail and visual f**k fest. 😅 This is cocktail ASMR at it's finest. Cheers! 🥃
#watchlikeyougiveafuck 😅
@@ajsmen 🤣🤣
Haha good one. Thank you! Cheers! 🥃
My fav is summer,
just because I live in a city by the sea.
I love the rum bottle on the globe ahahah
Globe looks really interesting indeed! Thanks.
Hello ! Can you recommend any books or other sources to learn more about cordials? Thx !
Cordials are rarely found in books. I read a lot of them but few of them mentioned cordials. Punchdrink.com has a lot of nice articles about them. I hope you'll find them interesting.
Hi Kevin, My man! There I am again. I just want to say: I tried your pineapple coconut cordial and it is AMAZING!!! This is going on our cocktail menu for sure. What I do is 60ml of blanco rum and 50ml of the cordial. Stir it in a stirring glass with ice and serve it when I feel it’s cold enough. I would like to sincerely thank you for your videos and invite you to my restaurant if you ever come to the Netherlands. My treat!!! Thank you again and I hope to try and see more of your specialties! Cheers
I am delighted to hear that! Thank you so much for your feedback about this cordial and the recipe of a cocktail that you will make with it. I am so happy, that you will put it on your cocktail menu! Thanks for the invitation too! I would love to visit Netherland and your bar once! Cheers!
Just wanted to thank you for your divine inspiration, Kevin! I like using oleo sacrums in my cocktails but was unaware of using pineapple skins to do so (they’ve always just been “disposed”). Once the sugar absorption process was completed, I did not follow through on making the cordial. Instead I used the pineapple sugar to sweeten a Rum Old Fashioned…. with chocolate bitters (I haven’t yet crafted my own) and a lime peel for essential oils.
And, voila! My Caribbean Old Fashioned, inspired by you…
Cheers!
Actually one of the best channels on TH-cam.
Thank you! 🙏
This is the perfect example how prep and the behind the scenes of making a cocktail is one of, if not the most, important part of building drinks. Such simplicity but yet without tasting it, I can imagine how the cordial brings everything together. Sick cordial. Quick question on Citric acid. Is 20g a good starting point? Haven’t used it much, but the couple times I have tried it, I think I used less and it was a bit tart.
I like your question! Lemon or limes usually contains 6% of acid in their juice. Because I want to use bigger amount of cordial that I would use citrus juice, I have to lower down the acidity to 4% (when using 30ml of cordial). Because I ended up with approximately 500ml of liquid (without lemon juice) I added a 20g of citric acid to end up with a 4% citric solution. That way the acidity of this cocktail in total is the same as if I would use a citrus juice in smaller quantities (22,5ml or 3/4 oz). I hope that I helped you with this answer. Thank you!
@@KevinKos That actually helped a lot! I appreciate it
@@LiquidMemoir you are welcome!
Can u explain me how u choose and use acid? I've never use it but want to. But Internet have no recipes or guide. Sorry for my english 😂 a lot of love from sicily ❤️
Acid is a great preservative and cordial made with it is much more stable than the one made only with fresh juice. Thank you! Best regards to Sicily!
Hey, handsome gentlemen
(I hope u don’t mind me by saying this MR.KOS) another knowledgeable and miraculous content as always.
The one thing I want to know why u use vaccum sealing machine for making🍍oleo sacchrum. Does air affects it as at our home we simply make oleo sacchrum in jar as we don’t have vaccum sealing machine. As in sous vide method we also removes air from bag and than heat it. What’s the point of removing air.
At last, as always-
Keep going and keep them coming.
Always love and support from INDIA 🇮🇳
Cheers!
Thank you Ronit! When making oleo saccharum I use technique of removing the air out of the bag (making vacuum), because this helps the sugar with pulling the liquid and oils out if the enviroment in this case pineapple skins. This technique speed up the process and make it more efficiant. Closed jar makes the job well done as well, but I like this technique better. Thanks again and kind regards to India!
I just love these
Thank youuu
The editing is great
The choice of music
The choice of mise en place
Everything is perfect
Your fashion style as well
Bless you
😉🥂
Fantastic video as usual. I have never seen this rum for sale, despite the Diplomatico Mantuano and Diplomatico Reserva Exclusiva are quite common and readily available. I will keep looking and hopefully I will get lucky. Cheers!
I hope that you will find it. It's really something special. Aging and then filtering through charred coal to remove its color make it really interesting. Cheers!
What If I have roner. How much time and how much celsium need for pineapple oleo
You could make it in sous vide too. Try it at a low temperature (40°C) for 6h. I haven't tried it yet but it should work like this. Let me know.
Kevin, a great cocktail, I love the oleo Sacrum how too. and am always looking for a late summer cocktail!!
I am glad that you do. We are all a bit nostalgic for a summer. Thank you!
Excellent technique! Love the pineapple coconut cordial! Gonna have to try that next spring! Cheers! 🥃
Thank you Rob! You can use it to make a different cocktail in your channel. Cheers!
Great recipe as always! Quick question, why not add the lemon peels to the oleo-saccrum instead of blending them in later?
You can add it to the oleo Saccharum too. But it will yield less lemon taste.
Looks stunning. How long is the shelf life of the cordial?
Store it in the fridge and use it in a month. For the best taste use it in 3 weeks. Thank you!
Beautiful recipe, I loved! But using a straw with carbonated cocktails goes against liquid physics. When you use a straw, you lose carbonation as the bubbles are dispersed through the straw's contact surface. Considering that the cocktail may not be fully carbonated to begin with, because you just top it up with soda instead of carbonating the entire cocktail, I believe drinking it straight on the glass would preserve the bubbles better and produce a better result. Cheers!
Hi Kevin! Do you make the saline solution yourself? Cheers
Yes, I do. It's a 20g salt mixed in 80ml of filtered water. Cheers.
@@KevinKos My Hero!
@@camielcoenen419 with pleasure 😉
More NurtiBullet Dancing! Bring it back, Kevin!
just tried it, really good the rum collins with your pineapple cordial ;) do you have other cocktails recipe using this pineapple cordial ?
may i ask something, what the difference between cordial and shrub? thank you
Great video as always!
I do have a question- almost all the other tutorials I've seen for oleo-saccrum suggest leaving it for 24 hours at most, never 48. Is the extended time specific to the pineapple, or do you generally give oleo-saccrum this long?
Pineapple skins have alot less oils that citrus zests, so in this case we have to expand the extraction time of the proces. Also I don't see anything bad to leave the oleo more than 24 hours even if you work with citrus zests. Sugar works as a preservative as well so you won't ruin your oleo with sitting it a bit longer. Thank you!
I wanted to make an Arrack Punch using the recipe shown by Leandro of The Educated Barfly, but didn't have pineapple juice so subbed in the pineapple/coconut syrup. The resulting cocktail didn't have the same texture but it was damn tasty.
1.5oz Batavia Arrack
0.5oz Jamaica Rum
1oz Pineapple/coconut syrup
0.5oz lemon juice
Shaken on ice, double strain.
Great! Because this Pineapple/coconut cordial already has some acidity, maybe try with a bit less or even without lemon juice. But it's up to you how sour taste you like. I imagine that it plays a nice role in this punch. Batavia Arrack and Jamaican rum sound delicious!
@@KevinKos yeah, with that much acid it’s more like a margarita than a punch.
Yum! I won't forgive myself for forgetting this delicious pineapple/coconut cordial at your place.
Haha now you know for next time to put everything in the bag right away.
Whats the song that always play in the start of videos? And thank you for your content
Great video 😊 and love the idea of not wasting any products, great job👐🏻👐🏻
Thank you! We'll do that more often in our videos now.
I finished making this cordial today and I must say it is awesome! The only thing I did was dial back on the citric acid to 10 grams. It’s sweet yet slightly tart but well balanced. Great job with this one.
5:02 - this #phantomhand shot tho 👀 Great job, Saso
It looks great! 😍
Instead of coconut water, can you put the same amount of filtered water ?
Well done! Always enjoy the bloopers as well as seeing what you are doing! Keep up the amazing work!
Thank you! Even I enjoy watching them but it's a totally different story when I am "making" them.
How to dehydrate the skins of the pineapple?
The pineapple cordial makes for a great pineapple daiquiri! Here's my recipe, that's probably overly complicated, it is the first iteration, so bear with me:
2 oz Demerara Rum
1 1/2 oz Pineapple cordial
Handful of fresh pineapple
1/2 oz Lemon Juice
1/2 oz semi-rich Demerara Syrup
1/2 oz Cointreau
Blend with crushed ice, garnish with pineapple Fronds and maybe some of that pineapple leather you just made ;)
Made this with the ingredients i had at home, let me know if you try it and if you change anything :)
Sounds delicious! Thank you for sharing it with us 😊🥂
Kevin pelase halp me to how to make ginger beer ?
It's in the plan for making it on the channel 😉
@@KevinKos please i so excited for waiting this
Can u make another channel dedicated to non alcohol beverages?
hey,
i will like to know How many ml do you get for the cordial recipe?
I love the idea of using what would normally just be thrown away. Have you tried tepache? That's how Mexicans use leftover pineapple skin.
I did. Tepache is delicious!
How long can I keep it in the bottle before it goes bad?
Love your Globe/Liquor holder!
This drink looks fantastic!
Thank you! Globe looks really nice indeed.
@kevinkos - I finally had a chance to make this and it was fantastic! After my 48 hour oleo rest, I gave it 8 hours in sous vide at 135F and got a lot more liquid out. Absolutely delicious!
How do you calculate the amount of citric acid to add?
I think it should be a room for try to make a pineapple super juice here using the skin and the core in both sugar and citric malic oleosaccarium (that should be enough to tender the skin for bleeding) and blending all together with the pineapple cubes leftover and filter . It maybe worth a try what do you think?
I may try it at home 😁
Hey Kevin I'm wondering how coconut cordial last a month in the fridge? Doesn't coconut water spoil within a week?
I'm thinking of a "Mekong cordial" using coconut water, lime, pandan and lemongrass in my cocktail entry for the Plantation Rum Cup here in NZ. Thanks for the inspiration Kevin!
Love the pineapple coconut cordial. Will be making that for sure.
Thank you! I am glad that you will.
What is exactly a cordial? It must sustain peels, sugar, juice and sometimes alcohol lower than liquers?
If there is only peels and juice we talk about superjuice?
Cordial is a sweet and acidic liquid that can be used instead of syrup and citrus juice in a cocktail.
I've made my Pineapple Cordial and used it a couple of times to make the Rum Collins, so damn good! It's starting to get hot here in Australia and this drink is cool, tasty and refresshing. Love it.
Great! I am so happy to hear that! Cheers Nicholas!
Wow! I am very impressed by that cordial! Great job 👏
Thank you so much!
LOVE! Newbie question over here - how did you get those three hashtags ABOVE your title??
Thanks! No worries, we all had to learn. You just write them at the very end of the video description. Check any description of my videos to find them there.
@@KevinKos holy cow, I had no idea lol!!!!! THANK YOU!!!!
you are welcome!
Love your videos ! Can you use something besides coconut water ?
You can use plain water, tea, or anything that you think would work with the flavors of this drink. A lot of possibilities.
Your the greet master bartender mixologists❤❤
thank you!
Salud 🥂
Salud 🥂
Hi Kevin, awesome video as always. I have a question that bugs me. How exactly can you make an oleo saccharum from something that doesn't have essential oils? Maybe it's just my ignorance talking, but I thought it could be made exclusively from citrus fruits. If this is the case, maybe that is why you also cut off some pulp from the pineapple.
Sorry for the long questions and keep up the good work, you rock my friend!
Hi, Marco. There are fewer essential oils in the pineapple skins than in citrus peels but there are still some in there. When I made an Oleo Saccharum with the pineapple more of the juice came out than the oils which helped sugar to dissolve. But still, some of the oils came in long with the juice so it helps to make more potent syrup. Thank you so much for bringing out this question!
@@KevinKos Wow, I didn't know pineapple had essential oils in the first place. Anyway thank you kindly for the effort and time you put in answering every single question. It's so nice, love all the work your team and you are doing, keep it up!!
@@marcopellegrini2330 with pleasure! Thank you!
Tip raztuuura!!👏🍸
Bravo!
Hvala! :D
Great video
Glad you enjoyed it
@@KevinKos Thanks for the reply! I'm waiting on amazon to deliver my acids now.
This is a really interesting technique especially considering the citrus greening disease.
Do you have a blue print for cordials? I tried to make a strawberry and cream soda cordial and when I added acid it tasted far too tart.
Hi, Thomas. Sorry for the late response. Yes, I do have. When adding cordial to the cocktail I use 3:2 ratio spirit/cordial ( in a classic sour cocktail I use 2 : 3/4 : 3/4) so to get the same sweetness and acidity I add 3.3% acids and 30%sugar (30brix). To get that I multiply the liquid amount by 0.033 for the acid and 0.43 for sugar. So If I would have 100g of liquid I would add 3.3g acid and 43g of sugar. I hope I helped a bit. If you have any questions please feel free to ask. Thank you!
Oh and I almost forgot. When making zero water cocktails that blueprint is harder to use so I try to keep it close to those numbers in this case.
Great cordial Kevin. What is the shelf life of this cordial?
It should be good for up to a month.
In making of the cordial, should be ready this weekend !! Thanks a lot Kevin for showing us those amazing technics !
You are welcome Raj! Let me know how it turned out. Cheers!
@@KevinKos thanks for your reply and be sure I will tell you how good this was 😉
Why not put the lemon zest in the bag with the pineapple rind?
Great idea! You can do that too.
Show!!!!
Really delicious recipe. For me little too sweet. Really cool idea with pineapple. I did the same trick with cranberries, and have plan for future with apples and other fruits. I agree with previous comment, more content like that! I really enjoy and learn from your movies. Thank you!
Dude that method of infusing sugar with pineapple skins (or whatever!) is amazing!! Definitely going to use that in future. Cheers!
That was absolutely beautiful! Thank you for the video.
your channel is amazing! I
Thank you!
do you need to rinse the pineapple skin first?
As you wish. I rather rinse it first to take off all the dust or any other impurities.
Do you reckon you could use the pineapple cordial to make a glaze for a baked ham?
I didn't think of that, but it sounds delicious. Ham and pineapple could go pretty well together. Let me know if you will try to make it.
@@KevinKos I’ve used a different glaze this year, that I think could actually make a great cocktail syrup
I would lower amount of aciditiy in cordial If I would use it as a glaze, but your idea is great!
I actually used the Diplomatico white rum in a mojito recently. I really liked the way it turned out.
I learn so much from this channel thank you Kevin 🔮🔥
Hello , your videos all wonderfull, can you tell to me what function of saline solution? Thanks
Salt enhances all the flavors. Just like in cooking 😉 Thank you!
@@KevinKos ohh i got it, thankss😊
Please make a your version of tepache 😍
Thanks for the suggestion!
@@KevinKos big fan brother :) good to see your reply , cheers
Greetings Kevin.
I've enjoyed making a couple of your recipes. I've had great success twice with the pineapple cordial. I'm currently making it a third time and thinking to replace the acid/peel/lemon with lemon superjuice. What do you think? 😃🍸
Of course. I think this is a great idea!
This looks good!!
Thanks!
Wonder job- I love the oleo spin-off
I gave this a try and it turned out great. I accidentally used Turbinado cane sugar so it turned out extra dark though 😅
I’m still playing with ratios of cordial/rum/soda, I prefer a stronger flavor… however I did get the idea to replace the lime cordial in a gimlet with this and it turned out fantastic. I wonder if that has a name?
Anyhow, thank you for another great video and experience, I can’t wait to have my friends try it.
Enjoy your party and I hope your friends will love the recipe too. Cheers!
Can I clarify it?
Yes
Can we explore souse vide oleo sachram in a future video to speed up the process? Perhaps with the recipe on serious eats for the Hot Ward 8? It is one of my favorite winter cocktails
Thank you for the idea! Cheers!
Thank you so much for this and all of your content! I'm really glad I found out your channel 😀 I'm trying to replicate the cordial to try out this drink! Do you any ideas of replacements for the coconut water? I'm my country it's a bit expensive or not that easy to find. Thanks again 😉
You can try to do it with horchata. You won't get clear cordial though, but you will end up with a nutty taste similar to coconut. Thank you for watching. Welcome to the channel!
Such high quality videos!!
Thank you so much!
am in love
So I'm attempting this right now and my sugar+pineapple rind bag has inflated a little (it was vacuum sealed) -- so I'm guessing a certain amount of fermentation has occurred. Is this okay/normal?
Try it out to see if it has a sour, fermented taste. If it started fermented add some water and make some Tepache and you can mix that with rum too. As for the cordial, I would start from the beginning. Rather leave the bag for less time so it won’t start to ferment again.
@@KevinKos I proceeded as-is anyway, and it turned out pretty good (considering I don't have a benchmark). I have made legit tepache before and this was very faintly reminiscent of that -- although the lemon and fresh pineapple really gave a good depth of flavor to the slightly fermented bit.
As far as the cocktail, I added a couple dashes of "tiki" bitters (1 part Angostura to 2 parts allspice liqueur) which definitely elevated it. (I used Plantation 3-Star, which is what I had on hand.)
Anyway, cool stuff! Will keep this in mind as a nice summer sipper. I have some basic Cruzan dark rum infused with black cardamom that I made to go with my tepache (see th-cam.com/video/io6g1cwrW-U/w-d-xo.html), and I'm sure would work well with this cordial as well.
@@eafarrar I like the addition of Tiki bitters in this cocktail. Thank you for your update.
I dont drink Alcohol and I wont but this is ART in my eyes. I wanna try one so badly :D
Thank you! This pineapple cordial (and many other ingredients on the channel) can be used in a non-alcoholic drink. Mix it with soda water and it's delicious. Cheers!
@@KevinKos Well thats what I call Good News!
Salud🍻from mexico
Na zdravje! 😊
This series is the highest quality of art
Thank you!
Zero waste but to be the devils advocate you added a single use label on the bottle. Nevertheless great video 🙂
You are right you 🕴️👹! But it's for the purposes of filmmaking. We needed some extra b-rolls, haha. Great point though! Thanks!
@@KevinKos love your channel, I have recently discovered it and it makes want to make everything from scratch 😀
@@singlaki welcome aboard!
Unreal creativity 🤯
Thank you! I am glad you like it!
@@KevinKos I hope I'll see more 'zero waste' drinks 🙌😁
You should check out the Rabarbarosa cocktail. Enjoy and cheers!
Love It!
Thank you! With summer coming up this will be a great drink to make again.
@@KevinKos I need to find ripe pineapple And I’m ready to action🤩 This channel is amazing , I finished my shift and I was watching It till morning, cheers and thank you for hard work:)
Thank you so much. It's so nice to hear that! Cheers!
Next time I get a fresh pineapple I am making this!
Nice! 🍍
Great recipe and Technique Kevin, I love making my own cordials, syrups, fermentations, infutions, bitters, I am a 12 years experience Bartender from Costa Rica, small tropical country of Central América, we have a lot of fresh tropical fruits all year around, I love your videos and everything you post, it was a pleasure to find your channel, keep up with More content!! Saludos Cordiales desde Costa Rica!
Thanks for sharing! Best regards to Costa Rica!
哈哈哈，我是来自中国的调酒师，同时夜关注您了，希望您🈶️时间的时候也可以更新一些制作材料的视频，感谢
Hi Kevin, does coconut water have to be neutral...without sugar or the one with added sugar?
I love the sound of that cordial! I have to try making some.
Great! Let me know how it turned out.