Do you think Lime- or Orancello can beat the classic Limoncello 🤔? Get a Magnetic Stirrer here: geni.us/YOByg5 If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
In my country alcohol above 60 % is restricted. Do you have any suggestions to adjust the recipe to accommodate this? Perhaps substitute half of the water with spirits, just at the top of my head?
Why aren't you using a microplane to zest the citrus instead of peeling it? You'd get much less of the bitter citrus pith, and wouldn't have to use as much alcohol.
After removal of the peels (as you say, 2 or 3 days are enough), but before adding water/sugar, you should let the extract rest for a week or so. Esterification reactions take place with alcohol (diluting with water would mostly stop them), to smooth the taste and improve the flavor. To limit the initial time of infusion to 2 or 3 days is not out of the blue: there is a good amount of scientific literature on limoncello, given its economic relevance.
@@thomasguen998 Room temperature: at low temperature chemical reactions are slowed down, sometimes too much. Closed container, to avoid evaporation. Not in full light could be better, but in this case I don't think it makes a great difference
I like to let the peels infuse in the grain alcohol for at least a month, then I make oleo saccharine with fresh peels In sugar for a few hours, add boiling water, cool, strain and add to the abv I want. Takes time but verrry lemony 🍋🍋🍋. Glad you stressed using organic citrus, supermarket citrus has Apeel or something similar you would not want in your cocktails. Congratulations on 4years, cheers!! 🥂💃🏽
I found Orancello that was infused for a week a bit off. Two days of infusion in NGS yielded a great amount of essential oils to me. Thanks for sharing and the support!
@@KevinKos I've only made limecello once, but actually used an immersion circulator (effectively, sous vide limecello) for about 5 hours. It worked incredibly well, and the resulting limecello was dangerously delicious, coming out at an ABV of 66.6% (intentionally, kind of as a joke). I may have to give your method a shot, but it would definitely have to be exceptional to compete with what I ended up with.
Fact check. Search your sources next time. Apeel is a cleaning product that was misrepresented as being the same as a completely different product used in produce for misinformation campaigns on social media. the AP has an article on this. *"Posts misrepresent safety of produce-protecting solution from Apeel"* By Angelo Fichera Published 9:52 AM MDT, April 18, 2023, Associated Press.
I actually stumbled into a similar method when I was making citrus extracts to spritz over cocktails. I had excess so I diluted them in half to see if it made more of a difference and they turned opaque. I strongly considered making a liqueur out of it so I’m glad to see that it actually would’ve worked out. Cheers!
I calculated the AVB this way: 200ml extract, let's asume it is now 95.5% AVB instead of 96% due to evaporation and incorporation of essential oils, so it is aprox. 191ml alcohol, 9ml (water+extracts but mostly water). Then we add 380gr water, 132gr sugar. Alcohol is 0.789 gr/ml, water 1 gr/ml, sugar 1.58 gr/ml. So in our locor we have 191ml alcohol, 388ml water, 84ml sugar, total 663ml licor. 191ml in 663ml is aprox. 28.8% ABV
You can‘t simply add the volumes of substances that are soluble in each other, especially when you solve solids in liquids. The final volume will be smaller because the crystal structure of sugar is broken up and the sugar molecules diffuse into the water. The mixture of ethanol and water will also take less space because the smaller water molecules can move between the larger ethanol molecules. 🧪😉
Inspirational, as always, Kevin! And congrats to four years! I've been here since almost the beginning and my home mixology skills have really elevated thanks to your channel! I've made Limoncello before, but with vodka. What ratio to peels, vodka and sugar would you recommend if you can't get a hold of anything higher than 60 % (I live in Norway, where anything higher is classified as narcotics and therefore illegal)? Cheers!
I'm so happy to hear that! In your case, try using as high an ABV spirit as possible for the infusion (tincture) and then mixing it with vodka, water, and sugar to get the final 30% ABV. Planetcalc has a great calculator that can help you calculate amounts. Cheers!
How long can it be stored? And at what Temperature? Does the Bottle have to stay closed for it to be good for a long time or can it be opened once in a while? Nice Video! Thx in advance!
Pro-tip: after making them, wait a couple of weeks to let the flavour mellow and develop! Right after they're made the taste is slightly harsher, more bitter and also bit less complex, resting the final product for a while helps. Any idea on how to use the lemon or lime pulp beside drinks? Making some marmalade with mandarins or tangerines could be an option, since they're quite intense and could balance the lack of lemon zest, but sadly good lemons and good mandarins' seasons don't overlap...
One of my fave cocktails is an ounce of orancello over ice. Top with Prosecco. Add a dash of cinnamon bitters. So good in the beginning of the spooky season!
This is a really nice recipe. Iv been looking to get into cocktail making, and i was wanting an affordable version of these. Hell of a life saver, thanks for the video.
Here in Brazil we have a lime called "limão galego", is a cross between a regular lime and a tangerine, it's soooo fragrant and fresh, I will make this recipe with them.
I'm curious if it'd be good to heat the water and sugar into a syrup before adding the extract? I would think it might clarify the final -cello for a better visual but I don't know if it would make the final product harder to mix or more likely to separate.
My limecello turned brown (made it in 2014). Do you know why? I zested limes with a rasp, immediately put it in white Bacardi rum. Shook it twice daily for 7 days then poured in simple syrup. Once I strained it thru a cheesecloth, it was a pretty bourbon color, but it was brown. What went wrong? It was delicious tho.
@@KevinKos Apologies, I'm not a good communicator. I should have left off when I made as it turned brown over night in the freezer. I think I'm answering my own question here. I noticed you do not freeze your limecello. I think it's the nature of the beast, if you freeze the limecello, it will turn brown. I think limes do not like the freezer. The limecello was a pretty color tho and it was yummy, kind of like iced tea or bourbon color.
It's great vedio! I have two question. 1. Can I use Polmos Spirytus Vodka (Spirytus Rektyfikowany Rectified Spirit 96%) as neutral grain alcohol? 2. For the Margaricello cocktail, can i use 22.5ml lime juice to instead 22.5ml lime super juice ? thanks a lot !
I've tried this because it's hard to find anything higher than 40% ABV in Costa Rica too. It doesn't work well. The resulting liquor is unbearably bitter. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol I found. Though it still wasn't great.
For lower proof spirits, has anyone tried rapid infusion to see if it might provide similar results to higher proof alcohol? Similarly, wondering if rapid infusion might be a good way to accelerate infusion time in grain alcohol without sacrificing quality
At 0.75 Speed, i can follow you 😂. A lot of people say, Berner( People who lives in the "Kanton" Bern in Switzerland) are slow. We're not slow, you're all to fast. 😂
Do you recommend/not recommend using a vacuum sealer to infuse? I have a chamber vac sealer (Anova), it usually cuts infusion time by weeks (for stuff like cherry vodka for example), but in this case it may over-extract? If not I will try both methods and see the difference.
Thank you so much for the video! I'm in the middle of the process, waiting to take the peels out of the alcohol. Kevin, could I use the arancello instead of triple sec in my cocktails? Would it make sense? Cheers!
I struggle to get the neutral spirit where I live. What are your thoughts on using vodka. Was thinking this might work??? 33g peel 420ml vodka 170ml water 132g sugar
In this case use the recipe I did from the leftover pels from Super Juice and replace leftover peels with fresh ones. Ut should work. There is a calculator on kevinkos.com website about that. Cheers!
afaik there should be a fair bit of difference, as typical triple sec uses a different kind of orange for at least a part of the total peel; they'd use bitter orange (aka sour orange, aka Seville orange aka marmelade orange, all synonyms). typically, triple sec would also get redistilled in the end too. I don't think I should name another channel in the comments explicitly, but there is a popular distilling channel where they tried making a clone of specifically Cointreau, and yeah it was a bit more involved than orangecello.
@@AarreLisakki Interesting. I know Curacao is made with bitter oranges from Curacao Island. Pierre Ferrand's is also Cognac based, so I have a hard time believing that specific product is re-distilled. It makes me wonder if re-distillation is used exclusively to remove turpines and waxes... Historically, triple sec uses dry (sec) oranges, but I also have a hard time believing any produce enters Cointreau's doors (at least for their US market). My naive assumption was that it uses manufactured orange essential oils, neutral grain spirit, water, and sugar. Obviously, I need to do more research.
@@roebucksruin yeah you're right, I wouldn't be surprised if its compounded with essences nowdays. Though maybe dried peels are still part of the process for some brands, it doesn't seem as prohibitive as fresh produce? Tbh I find obtaining the correct oranges in my country a show stopper for experimenting here already anyhow. And it did matter a lot in the attempt on that channel I mentioned; he was rather unhappy at how different it was from Cointreau after the first try, where only regular oranges were used. Another way I've seen people try imitating triple sec was w vapor infusion. And I don't mean like gin, with a basket of the stuff in the vapor path of a still, but just by hanging fruit (or I guess peels) *above* the alcohol in a closed container, leaving it at room temp and just waiting. Now was that a good imitation ¯\_(ツ)_/¯. Vapor infusion in the still def makes for a different taste than w maceration for all kinds of recipes, but would this kind of 'cold' vapor infusion extract anything different than regular maceration or not, no idea.
Peels have to be food grade and written on a label. Regular supermarket citruses have a coating on top of the skin, which makes them unsafe to consume.
I think it's quite tricky, because liqueur doesn't have any acid) But if you have some acid mixture (with citric and malic acid in proper ratio to substitute the lime) it might goes well, IMO
Authentic lemoncello is actually made with a special lemon. The authentic lemoncello is more expensive because it is made with the "Huge Amalfi Coast Lemons," a rarer lemon not found everywhere like the common lemons you are using to make your "Imitation lemoncello" but hey no big deal calling them the same thing... I mean ingredients don't matter as long as they taste roughly the same right!!!
Here in Africa we have fruits and animals you wont find anywhere else on earth. Last, I checked our olive oil ranked as one of the world's best. Will seek out great quality citrus when I attempt my lemonchello. ✌️
Finding organic lime fruits in Europe is not easy not to mention 96% alcohol. Only profesionals can access that kind of concentrated ethanol in many countries.
That's why I made a follow-up video where I explain how I approached making Limoncello with vodka. Check it out here: th-cam.com/video/PoAhCW2M7AI/w-d-xo.html
Every time I see great recipes like this, it makes me so sad that distilled alcohol is completely unobtainable in Mexico, because people kept drinking it by itself and going blind or dying. So now it's all denatured above 40% or so.
There is couple of episodes where I did alcohol free spirit alternative. Bourbon, rum, gin, bitters, campari, vermouth and there will be more. You are more then welcome to check it out! Cheers!
I seen some people asking about using lower % alcohol for the maceration. I've tried with vodka and it doesn't work well. The resulting liquor is unbearably bitter, even being very carful to include as little of the white pith as possible. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. With nearly pure alcohol those bitter compounds stay in the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol. Though it still wasn't great.
That reminds me that when making orange marmalade the advice I got was to boil the peels for 5 minutes a couple of times with fresh water (at least two to three times, more if less bitterness is desired), before committing to the long jam simmer. I'm not sure how much boiling would strip the essential oil, but it may be worth a test batch.
Try using sour cherries instead of citrus peels. Leave the cherries to soak in the alcohol for two weeks, then add the sugar syrup. I call it Cerasuolo (cherries are called "cerase" in Abruzzo, Italy)
Hey Kevin, would it help draw the oils by creating an oleo-saccharum before starting the alcohol infusion? I’m sure you have hit this at all angles but I am honestly curious. Thanks
No need to because alcohol extracts most of the oils from the peels. If you would like to have more citrusy flavor then add more peels, but I believe this isn't necessary since you' might get too much oils in the Cello.
Hi Kevin. Great video! I’m a huge fan of limoncello and i’ve wanted to make it for years. In my country, you can’t buy any stronger alcohol than 60% abv. Will this work? And if so, any tips for infusion-time and measurements?
Do you think Lime- or Orancello can beat the classic Limoncello 🤔?
Get a Magnetic Stirrer here: geni.us/YOByg5
If you like what we do, you can also support the channel here:
🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime
🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos
👕 Merch: my-store-11171765.creator-spring.com
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
The only citrus that can compete with lemon is true tangerine (difficult to find).
Always Make sure that no "white" stays with the peels. Cheers.
Živ, veš kje bi to pri nas prodajali? @KevinKos
In my country alcohol above 60 % is restricted. Do you have any suggestions to adjust the recipe to accommodate this? Perhaps substitute half of the water with spirits, just at the top of my head?
Why aren't you using a microplane to zest the citrus instead of peeling it? You'd get much less of the bitter citrus pith, and wouldn't have to use as much alcohol.
After removal of the peels (as you say, 2 or 3 days are enough), but before adding water/sugar, you should let the extract rest for a week or so. Esterification reactions take place with alcohol (diluting with water would mostly stop them), to smooth the taste and improve the flavor. To limit the initial time of infusion to 2 or 3 days is not out of the blue: there is a good amount of scientific literature on limoncello, given its economic relevance.
should you shake it on occasion or just let it idle for a week?
@@Gmod2012lo1 to shake is always better: any chemical reaction benefits from this
In what environment should you rest the extract? In the fridge orroom tempature? Covered or uncovered? Thanks!
@@thomasguen998room temp or cool. Dark place to preserve the color. Covered to prevent evaporation.
@@thomasguen998 Room temperature: at low temperature chemical reactions are slowed down, sometimes too much. Closed container, to avoid evaporation. Not in full light could be better, but in this case I don't think it makes a great difference
I like to let the peels infuse in the grain alcohol for at least a month, then I make oleo saccharine with fresh peels In sugar for a few hours, add boiling water, cool, strain and add to the abv I want. Takes time but verrry lemony 🍋🍋🍋. Glad you stressed using organic citrus, supermarket citrus has Apeel or something similar you would not want in your cocktails. Congratulations on 4years, cheers!! 🥂💃🏽
I found Orancello that was infused for a week a bit off. Two days of infusion in NGS yielded a great amount of essential oils to me. Thanks for sharing and the support!
@@KevinKos I've only made limecello once, but actually used an immersion circulator (effectively, sous vide limecello) for about 5 hours.
It worked incredibly well, and the resulting limecello was dangerously delicious, coming out at an ABV of 66.6% (intentionally, kind of as a joke).
I may have to give your method a shot, but it would definitely have to be exceptional to compete with what I ended up with.
@@TehMvnkwhat temperature for the 5 hours?
@@chrisgoz7673 I can't remember if I did 139 or 163.
Fact check. Search your sources next time. Apeel is a cleaning product that was misrepresented as being the same as a completely different product used in produce for misinformation campaigns on social media. the AP has an article on this.
*"Posts misrepresent safety of produce-protecting solution from Apeel"*
By Angelo Fichera
Published 9:52 AM MDT, April 18, 2023, Associated Press.
Are you trying to put my distillery out of business Kevin!? Haha… great video as always!
Nothing wrong with a little friendly competition yes?
I'm coming for Big Limoncello! 😂
@@KevinKos haha, with our volumes I’m pretty sure we’d be classed as one of the little guys!
Last time I checked threefold did not deliver to europe, otherwise I'd have already bought a few bottles
@@Varraz not yet unfortunately.. we’ve had some conversations with importers/distributors but nothing has eventuated. Hopefully soon!
I actually stumbled into a similar method when I was making citrus extracts to spritz over cocktails. I had excess so I diluted them in half to see if it made more of a difference and they turned opaque. I strongly considered making a liqueur out of it so I’m glad to see that it actually would’ve worked out. Cheers!
Perfect! Mist made like this is a super clever idea for perfuming the cocktail! Cheers!
Will be definitely trying this out when bergamots come in season again. 😊
let me know how it will turn out! Cheers!
Bergamcello?
I calculated the AVB this way: 200ml extract, let's asume it is now 95.5% AVB instead of 96% due to evaporation and incorporation of essential oils, so it is aprox. 191ml alcohol, 9ml (water+extracts but mostly water). Then we add 380gr water, 132gr sugar. Alcohol is 0.789 gr/ml, water 1 gr/ml, sugar 1.58 gr/ml. So in our locor we have 191ml alcohol, 388ml water, 84ml sugar, total 663ml licor. 191ml in 663ml is aprox. 28.8% ABV
You can‘t simply add the volumes of substances that are soluble in each other, especially when you solve solids in liquids. The final volume will be smaller because the crystal structure of sugar is broken up and the sugar molecules diffuse into the water. The mixture of ethanol and water will also take less space because the smaller water molecules can move between the larger ethanol molecules. 🧪😉
@@falk1586then the correct way would be to use the actual volume of mixing that amount of water and sugar right?
Limoncello on licorice root are soooo good. You really can taste all the fragrance levels of the natural licorice.
Inspirational, as always, Kevin! And congrats to four years! I've been here since almost the beginning and my home mixology skills have really elevated thanks to your channel!
I've made Limoncello before, but with vodka. What ratio to peels, vodka and sugar would you recommend if you can't get a hold of anything higher than 60 % (I live in Norway, where anything higher is classified as narcotics and therefore illegal)?
Cheers!
I'm so happy to hear that! In your case, try using as high an ABV spirit as possible for the infusion (tincture) and then mixing it with vodka, water, and sugar to get the final 30% ABV. Planetcalc has a great calculator that can help you calculate amounts. Cheers!
How long can it be stored? And at what Temperature? Does the Bottle have to stay closed for it to be good for a long time or can it be opened once in a while? Nice Video! Thx in advance!
Pro-tip: after making them, wait a couple of weeks to let the flavour mellow and develop! Right after they're made the taste is slightly harsher, more bitter and also bit less complex, resting the final product for a while helps.
Any idea on how to use the lemon or lime pulp beside drinks? Making some marmalade with mandarins or tangerines could be an option, since they're quite intense and could balance the lack of lemon zest, but sadly good lemons and good mandarins' seasons don't overlap...
Great point! You can freeze it and mix it with your next batch of super juice, but marmelade is a great option too!
Cheers you guys to 4 years!!!
Thanks a lot!
One of my fave cocktails is an ounce of orancello over ice. Top with Prosecco. Add a dash of cinnamon bitters. So good in the beginning of the spooky season!
Have you tried this with Blackberrys?
Its alittle complicate due to the delicate berry, but very much worthwhile.
This is a really nice recipe. Iv been looking to get into cocktail making, and i was wanting an affordable version of these. Hell of a life saver, thanks for the video.
Glad it was helpful! Thanks!
Here in Brazil we have a lime called "limão galego", is a cross between a regular lime and a tangerine, it's soooo fragrant and fresh, I will make this recipe with them.
nice! Let us know how it turned out.
Fala meu caro! Fez ? Ficou bom?
Congratulations 4 years for all this content, experiment, excellence and work ethic! Greetings from Greece! 🎉
Thank you and cheers to Greece!
Having Closed Captions on really helps you understand what this guy is saying!!
The colors are so pretty 🤩
Underrated channel! So unfortunate I only found your guys' channel 2 years ago
Well done for four years. I’ve learnt so much 🎉🎉🎉 Cheers 🍹
Thank you!
I mixed lemons and limes in a batch last year and really liked it.
nice!
Congrats on 4 years!!!! 🥂 Cheers!
Thank you!
I'm curious if it'd be good to heat the water and sugar into a syrup before adding the extract? I would think it might clarify the final -cello for a better visual but I don't know if it would make the final product harder to mix or more likely to separate.
looks refreshing
It was! Cheers!
Fantastic, I have been thinking about Limoncello for a while now., This is a great way to start.
I like this guy. He's a professional.
My limecello turned brown (made it in 2014). Do you know why? I zested limes with a rasp, immediately put it in white Bacardi rum. Shook it twice daily for 7 days then poured in simple syrup. Once I strained it thru a cheesecloth, it was a pretty bourbon color, but it was brown. What went wrong? It was delicious tho.
It's 10y old limoncello now. Since it's all natural the collor oxidizes in time.
@@KevinKos Apologies, I'm not a good communicator. I should have left off when I made as it turned brown over night in the freezer. I think I'm answering my own question here. I noticed you do not freeze your limecello. I think it's the nature of the beast, if you freeze the limecello, it will turn brown. I think limes do not like the freezer. The limecello was a pretty color tho and it was yummy, kind of like iced tea or bourbon color.
Congrats on 4 year, and a great episode! 🎉🥂 🍋
I want the friend of the left...
Excellent recipe! thank you!
It's great vedio! I have two question.
1. Can I use Polmos Spirytus Vodka (Spirytus Rektyfikowany Rectified Spirit 96%) as neutral grain alcohol?
2. For the Margaricello cocktail, can i use 22.5ml lime juice to instead 22.5ml lime super juice ?
thanks a lot !
Hi! Yes and yes 😉🥂
@@KevinKos thanks a lot !
Cheers, friends of cocktails! Thanks for all your work!
Muy buenos videos !! Saludos desde 🇲🇽
any adjustments if you use 40% vodka instead of pure alcohol? They don't really sell that in Ireland
I've tried this because it's hard to find anything higher than 40% ABV in Costa Rica too. It doesn't work well. The resulting liquor is unbearably bitter. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol I found. Though it still wasn't great.
@@siggyincr7447 thanks, was going to try it myself but you saved me from it 😅 I might try to get 80%+ imported
Worked out a recipe for that as well, stay tuned! 🍋
For how long should I infuse with 40% alcohol? Can’t buy stronger than that in Sweden…
Cocktail Time and dapper Kevin being the GOATs of bartending. 🍸
1000 Thanks man i made all three of them at my bar. one Question can you make it with sinamon sticks to ?
Hey Kevin, the link to the recipe doesn't work! Thanks for the cool recipe, going to try these :)
Hi! Thank you for letting me know. It should be working now.
In the Philippines grain alcohol can’t be found in the stores. I saw a bottle online. 300 dollars US. No way.
For lower proof spirits, has anyone tried rapid infusion to see if it might provide similar results to higher proof alcohol?
Similarly, wondering if rapid infusion might be a good way to accelerate infusion time in grain alcohol without sacrificing quality
What about adding 1/16 to 1/8 tsp xanthan gum to prevent separation? Blend xanthan gum into the water before mixing.
Congrats on 4 years! 🎉
what is the intro song?
Cheers ! 🖖🏼
When life gives you lemons, make Limoncello 🍋! Now, where do I get the limes and the oranges 🤔?
Melli cello is a favorite
At 0.75 Speed, i can follow you 😂. A lot of people say, Berner( People who lives in the "Kanton" Bern in Switzerland) are slow. We're not slow, you're all to fast. 😂
Looks great, does it need to be refrigerated?
calamansicello would be so bomb
Why is he pouring it from the measuring cup, into the long skinny glass back into the measuring cup ? 3:00
Hi Kevin
Question...Can I accelerate the infusion process with sous vide? Instead of leaving in the jar for 2 days?
So is there a way to make this without alcohol? Love to make this for my kids. Tq
Do you recommend/not recommend using a vacuum sealer to infuse? I have a chamber vac sealer (Anova), it usually cuts infusion time by weeks (for stuff like cherry vodka for example), but in this case it may over-extract? If not I will try both methods and see the difference.
How much abv is in the ready product?
Hard to calculate 🙈
I cannot find grain alcohol, is possible to make with vodka?
Thank you so much for the video! I'm in the middle of the process, waiting to take the peels out of the alcohol.
Kevin, could I use the arancello instead of triple sec in my cocktails? Would it make sense?
Cheers!
Definitely worth a try, but make sure to report back with the results! Cheers!
Could you make this with lower ABV spirits? In my country, spirits above 60% abv is treated the same way as narcotics...
Try it.
Could you use Grapefruit?
Of course, as long as you can find them with food-grade peels. I'm sure it'll be delicious!
Congratulazioni 🎉🎉
Would this work with grapefruit peel? Anyone tried out there?
Can I also use vodka, if I reduce the amount of water later?
Can you make a homemade version of Mr. Black Cold Brew Coffee Liqueur Amaro?
I struggle to get the neutral spirit where I live. What are your thoughts on using vodka.
Was thinking this might work???
33g peel
420ml vodka
170ml water
132g sugar
In this case use the recipe I did from the leftover pels from Super Juice and replace leftover peels with fresh ones. Ut should work. There is a calculator on kevinkos.com website about that. Cheers!
Is there a substitute for alcohol?
Did I miss it or did he not mention the shelf life and how to keep it?
Kevin, I have a question for you, recently you made limoncello using the sous vide method, what is the difference in taste?
Thart one was made with the lefovers from making super juice. This one is less acidic and it's what you can get in the stores.
Cheers!
Pomelocinamoncello : to be the ultimate master of tiki drink arts!
I wonder if it would make sense to make oleo saccharum before macerating the peels in alcohol?
No need to. Alcohol extracts most of the oils here.
Is there a difference between Orange-cello and triple sec?
Let me know how it will turn out!
afaik there should be a fair bit of difference, as typical triple sec uses a different kind of orange for at least a part of the total peel; they'd use bitter orange (aka sour orange, aka Seville orange aka marmelade orange, all synonyms).
typically, triple sec would also get redistilled in the end too. I don't think I should name another channel in the comments explicitly, but there is a popular distilling channel where they tried making a clone of specifically Cointreau, and yeah it was a bit more involved than orangecello.
@@AarreLisakki Interesting. I know Curacao is made with bitter oranges from Curacao Island. Pierre Ferrand's is also Cognac based, so I have a hard time believing that specific product is re-distilled. It makes me wonder if re-distillation is used exclusively to remove turpines and waxes...
Historically, triple sec uses dry (sec) oranges, but I also have a hard time believing any produce enters Cointreau's doors (at least for their US market). My naive assumption was that it uses manufactured orange essential oils, neutral grain spirit, water, and sugar. Obviously, I need to do more research.
@@roebucksruin yeah you're right, I wouldn't be surprised if its compounded with essences nowdays. Though maybe dried peels are still part of the process for some brands, it doesn't seem as prohibitive as fresh produce?
Tbh I find obtaining the correct oranges in my country a show stopper for experimenting here already anyhow. And it did matter a lot in the attempt on that channel I mentioned; he was rather unhappy at how different it was from Cointreau after the first try, where only regular oranges were used.
Another way I've seen people try imitating triple sec was w vapor infusion. And I don't mean like gin, with a basket of the stuff in the vapor path of a still, but just by hanging fruit (or I guess peels) *above* the alcohol in a closed container, leaving it at room temp and just waiting. Now was that a good imitation ¯\_(ツ)_/¯. Vapor infusion in the still def makes for a different taste than w maceration for all kinds of recipes, but would this kind of 'cold' vapor infusion extract anything different than regular maceration or not, no idea.
@@AarreLisakki Very cool. Thanks for taking the time to be thorough in your response.
Does chopping them actually make a difference? Can't be much extra surface area on the side of the peel.
I haven't tested them side by side, but I guess it does since we expose more citrus oils like this.
How long is this stuff good for!?
Is it ok to use supermarket fruit for this?
Peels have to be food grade and written on a label. Regular supermarket citruses have a coating on top of the skin, which makes them unsafe to consume.
Please try to do the meloncello
That stirring thing, does it warm it up as well or is it just a stirrer?
It's just a stirrer, using a magnetic base plate and a small stirring rod, with adjustable speed. Handy, geeky and cool 😎 🧲 🌪️
Nothing like sipping cold limoncello on a hot summer evening while betting on bocce.
Cheers!
Where do you buy organic limes in Slovenia? I could find organic lemons and oranges but not limes in Hungary
I get them at Lidl.
Cheers to 4 years 🥂
Thank you!
Maybe a odd question, but is it also possible to substitute lime for limechello in cocktails?
I think it's quite tricky, because liqueur doesn't have any acid)
But if you have some acid mixture (with citric and malic acid in proper ratio to substitute the lime) it might goes well, IMO
True!
Thanks 😊
Kevin can you adjust this to make honeydew-cello?
Authentic lemoncello is actually made with a special lemon. The authentic lemoncello is more expensive because it is made with the "Huge Amalfi Coast Lemons," a rarer lemon not found everywhere like the common lemons you are using to make your "Imitation lemoncello" but hey no big deal calling them the same thing... I mean ingredients don't matter as long as they taste roughly the same right!!!
Here in Africa we have fruits and animals you wont find anywhere else on earth. Last, I checked our olive oil ranked as one of the world's best.
Will seek out great quality citrus when I attempt my lemonchello. ✌️
Shouldn't that Arancello instead of orancello? 🤔
Technically, yes. 👀😅
Is he the orphan of Kos?
Finding organic lime fruits in Europe is not easy not to mention 96% alcohol. Only profesionals can access that kind of concentrated ethanol in many countries.
That's why I made a follow-up video where I explain how I approached making Limoncello with vodka. Check it out here: th-cam.com/video/PoAhCW2M7AI/w-d-xo.html
I wasn't watching just listening I thought he was saying pills.i was like Damm they hit it hard
Every time I see great recipes like this, it makes me so sad that distilled alcohol is completely unobtainable in Mexico, because people kept drinking it by itself and going blind or dying. So now it's all denatured above 40% or so.
That's a bummer! Stay tuned for a limoncello recipe with plain vodka soon. 😎
Ah, Kos! Or some say, Kosm... do you hear our prayers?
Came for the mustache, stayed for the drinks
Welcome on board! Cheers!
Any type of extraction takes 30 days stop trying shortcuts to the process
this guy looks like some shifty gamester from the 1800's😊
Apron is mad tacky
try this cocktail : COCKCELLO
Lemoncello tastes like gasoline.
Nice click bait thumbnail
So you're saying you didn't get info on how to make limoncello? 🤔
I was really exited until you use alcohol 😂😅 as a muslim ☪️ i will pass that part
Just realized your channel name 😂
There is couple of episodes where I did alcohol free spirit alternative. Bourbon, rum, gin, bitters, campari, vermouth and there will be more. You are more then welcome to check it out! Cheers!
Never heard of it. Don't want it.
Summer heat, nice day out, some ice cream with limecello on top 🍋🟩. Or even better, a sgroppino!
Cheers!
I seen some people asking about using lower % alcohol for the maceration. I've tried with vodka and it doesn't work well. The resulting liquor is unbearably bitter, even being very carful to include as little of the white pith as possible. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. With nearly pure alcohol those bitter compounds stay in the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol. Though it still wasn't great.
That reminds me that when making orange marmalade the advice I got was to boil the peels for 5 minutes a couple of times with fresh water (at least two to three times, more if less bitterness is desired), before committing to the long jam simmer. I'm not sure how much boiling would strip the essential oil, but it may be worth a test batch.
Cheers!
Cheers, friend of cocktails!
Really surprised it is so easy to make these liqueurs! Will have to try it out for summer, thanks for the video!
Super easy! Hope you enjoy!
Try using sour cherries instead of citrus peels. Leave the cherries to soak in the alcohol for two weeks, then add the sugar syrup. I call it Cerasuolo (cherries are called "cerase" in Abruzzo, Italy)
Hey Kevin, would it help draw the oils by creating an oleo-saccharum before starting the alcohol infusion? I’m sure you have hit this at all angles but I am honestly curious.
Thanks
No need to because alcohol extracts most of the oils from the peels. If you would like to have more citrusy flavor then add more peels, but I believe this isn't necessary since you' might get too much oils in the Cello.
Thank you very much for the info…you do amazing work.
Hi Kevin. Great video! I’m a huge fan of limoncello and i’ve wanted to make it for years. In my country, you can’t buy any stronger alcohol than 60% abv. Will this work? And if so, any tips for infusion-time and measurements?