Definitely the most underrated channel on the subject. The cinematography is as good as it gets, and so is the content. It’s informative, funny when it needs to be and current! Well done pal
That's a big praise with so many great channels so I'm really humbled by you saying that! Thank you so much! Comments like these keep us even more motivated and we'll continue to try and get better each week!
3 ปีที่แล้ว +7
Man.. this one was a challenge to shoot and to edit! Always chasing last seconds. 🤣 and btw I really liked the inverted Clover Club! It's true that you don't get that mouthful taste but it was a damn good cocktail!
Thank you! You did a freat job Sašo! Egg white really gives something to this cocktail,but it was a great challenge to make it inverted. Now off to the next one 😉
I know a guy who insists that the only garnishes on drinks should be edible, so I imagine he'd love the idea of doing raspberry leather. The Club Clover looks beautiful!
Just followed along to your super juice video making a ton of lime juice for my cocktail and seltzer water cravings. Everything turned out delicious! Also, your style is so cool. Love all the fancy ties, vests, and that killer mustache. Keep up the great work, my friend. Prost!
I made one the other day as well, since I had freshly made raspberry syrup on hand (episode coming in the next few weeks) and it's a really excellent cocktail. Cheers!
It's hard to clean it, but I cooked them in boiling water and I also add some baking soda and vinegar while doing that. After that, I wash them again only with water. I hope, that I helped a bit with the cleaning part too.
That looks absolutely delicious! Definitely going to have to try it both ways! Side note: does anyone know what accent he has? I want to say French or Belgian, but that might just be because I recently watched Death on the Nile, and his mustache is as glorious as Hercule Poirot’s. (Hopefully this isn’t offensive or anything. I love the accent. I love studying languages, and trying to place accents is something I enjoy doing. Not trying to stereotype or anything.)
Do you mean blender? It's a blender bought on Aldi/Hofer but I found a similar one to this on Amazon. You can find it here with many other gear that I use: kit.co/KevinKos/mixology-gear
I've done loads of cocktails with foams made with N2O - Inverted Mojito, IKEA Old Fashioned, Pre-batched Old Fashioned with Beer Foam, New York Sour with Wine Foam, Rum Old Fashioned with Coca Cola Foam, Inverted White Russian, just to name a few. Enjoy exploring the channel and the fun world of mixology, cheers!
Thank you Georgi, I checked out your video (and your IG, awesome shot for the Rat Pack Manhattan!). Thanks for the challenge, I'll try to incorporate it into something I do in the 2021. I have december all planned out. Good luck with the 25 cocktails to Christmas!. Cheers!
@@KevinKos Thank you so much. I'll be happy to see your take on this challenge at any time. Have a wonderful Christmas and keep up with the fantastic work you do here.
Technically, in terms of getting people to drink less alcohol, prohibition worked. People drank wayyy more pre-prohibition then they did after or do now, but in terms of every other aspect it was a failure, crime rates went up, and people just made their own alcohol, which could be dangerous because people used denatured alcohol because it was easier to get.
@@KevinKos Cool of you to answer. I've just recently started watching your videos and I'm absolutely in awe of the quality of the videos and your knowledge. Keep up the great work!
are you trying to be more like him? i seen his videos he has this classy way and how he shakes to how he does the hand gestures seem like he does it with discipline it almost like a chef making sushi with such discipline. when i see his video it reminds me of yours th-cam.com/video/dPW3QebJUXo/w-d-xo.html
Hiroyasu Kayama is an outstanding bartender. I once met one of his students and he was just like him and everything you described. It was a joy just watching him doing his job. While I'm flattered you see some similarities between the two of us, that's not what I'm going for. I'm trying to do what I find comfortable for me and develop my own style.
@@KevinKos well you came up with this crazy cocktail and the the way, zero-waste raspberry ingredients, so this is as much your work as ours 😎 On to the next one!
I always try to use all the ingredients to the fullest. Sometimes I get really great products with the things that some of the bartenders usually throw away. Cheers!
Pausing to say I really enjoy the thorough history behind this drink. It is so fascinating to hear where they came from, how, who and why. It looks delish
Thank you so much for these videos! They’re so intriguing to watch that I sure as heck will try my hand on some of them. What I love the most is that you also add DIYS recipes for the ingredients needed. Keep up the great work.
You are more than welcome! We try to show you all the steps so you have all the informations needed to make the ingredients. I am glad that you love it and I'll be more than happy if you'll try some of the recipe. Thank you!
@@KevinKos Nice job! Your creativity is amazing and everything you do is impeccably done: cocktails, new recipes, B-rolls, video editing, special effects and even your explanation during the video!👏👏👏
Great video as usual! I just have a couple of questions. When using egg white, I've always seen first dry shaken and then shaken with ice. Is there a reason you're doing it the other way around? And also, I've only got Noilly Prat and Lillet blanc at the moment in my house, is there one you'd recommend over the other?
You can do that as well. But I find that if I first shake it with ice (and with that chill it) I get a thicker foam. It's the same with cream. If you whip it chilled, you will get thicker cream quicker than if you do it at room temp. I would rather go with the Noilly Prat, but Lillet Blanc can give you interesting results as well. I would miss the dryness if I would go with Lillet. Thank you!
Looks like an amazing cocktail. I love the experimentation with it even if it doesn't beat the original. Had to laugh because at first glance I thought you garnished the Club Clover with a Dorito Chip lol.
Hey Kevin! Love your videos and recently revisited this one for the foam aspect to float on top of a clarified milk punch. I work in a busy bar and was looking for way to make it efficient during service. Have you ever done this technique scaled to be on a menu? I was curious if you had information on how long this foam keeps for in large quantities and overnight, etc. Much love from Chattanooga! Your videos have been an inspiration in my growth as a bartender! Thank you!
I have finally started using egg whites in cocktails last week, was terrified of failed foam and taste. Now that I have gotten over that fear I plan to try this cocktail tonight. It has been on my list of things I wanted to try for sometime now and now is the time. :)
Whats the word I'm looking for? Professionals? Yes, thats the right word. Professionals! The people behind this show know what they're doing. I would love to see a behind the scenes/about us/back story episode. You're clearly not amateurs in neither mixology or cinematography.
Sometimes it boggles my mind how on point you guys are with your comments on what you want to see in relation to what we're already working on! Hopefully you enjoy(ed) the latest episode with just that! And thank you so much for your kind words!
Man the cinematics are just amazing, greqt job, Sašo!!🔝 I just love the gin selection for this one. I don't know if any other gin has a more interesting history than Plymouth gin, so great choice, Kevin🔝 and Beefeater is my favourite gin, cheers guys🥂🥂
Nothing wrong with that. I am making ingredients as I was doing it in the bar I worked at, and making it without the vodka means that I can use it in some mocktails, ice tea, etc. But if you are making it at home, and if you don't know if you will use it in a month, it's better to add a shot of vodka. I am not sure how much it will extend the shelf life but it will, at least for some days, for sure.
Hey Kevin, you and your team are doing amazing job. Keep going. I have a quastion, is there a way to store the rasberry foam during the swift and for how long?
Just found your channel via a comment you left last month on How To Drink Back to the Future series. Newly subscribed. Your videos are good. - Theresa & Cam
Hey Kevin. Thank you for this amazing channel. May I ask how long can the Raspberry water blended with soy lecithin last amd how to store? For example can I make this blend at the start of service and use a handheld milk frother to liven it up when I get an order?
I noticed you wet shook before dry shaking. I've always dry shook first. What is your reasoning behind flipping the wet and dry shake for this cocktail?
Bravo Slovenac,otvaram bar uskoro,sastavljam kartu i inspiraciju nalazim u tvojim videima.Obozavam tvoj kanal.Zanima me koliko dugo pjene mogu izdrzati, a da se ne pokvare?I neki savjet za pjene bez egg whitea,vise primjera...pozdrav
Hvala. Pena je ok, če se porabi v treh dneh (razen tiste z beljakom, katere naj bodo raje uporabljene še isti dan). Na kanalu je že kar nekaj penic brez beljaka. Methocell, gelatina, pectin, sojin lecitin... Hvala!
Hey @kevinkos did you use soya lecithin granules or powder . Followed this using granules and it took forever to foam. How long did it take yours to foam?
It's best if you use one in the powdered form. However, I couldn't find it initially, so I used the one in granules. It also works, but it needs more blending.
@@KevinKos can i ask how long it took for yours to foam. Mine took a good while. Mine did end up foaming after letting it settle but the was about a 2.5inch layer of foam and underneath was liquid.
kevin, another fantastic cocktail. Thank you! Would mind sharing how long can we keep a vermouth in the freeze? Because of the wine I believe there is a shelf life, correct?
There is no need to freeze it. Use the vacuum seals for wine and store them in the fridge. Stored like this are good for quite a long time and you have it in hand every time you need it. Thank you!
Random question: how long does the raspberry foam last in the fridge? Could you pre batch some in the day for use in the evening or does it need to be used pretty much right away?
If you will make this foam in a bar, then it's better if you do it in a siphon and store it in a fridge. I would add some xanthan to the mixture, for the longer-lasting foam. If you don't want to use a siphon, then store it in some closed jar. Thank you!
Thanks, Niall! I actually made a Gibson in two episodes - once focusing on the cocktail and the second time when I showed how I pickle my onions. If you like a Gibson you'll love these onions!
What is your favorite signature drink from Cocktail Time? Check them all out here: th-cam.com/play/PL0v5Ni73v6ibA-GF4SyYRDBlTJlI9jJ4y.html
This one for sure!
Inverted White Russian. That silky mouthfeel from the cream-washed vodka was something else!
Definitely the most underrated channel on the subject. The cinematography is as good as it gets, and so is the content. It’s informative, funny when it needs to be and current! Well done pal
Thanks your your kind words! I appreciate it a lot! Cheers.
Couldn't have said it better!
Berry cool. I do love Carpano Dry and Bianco, so delicious and works well with many cocktails. Your foam game is top notch
Haha, I see what you did there 😄
Haha thank! I like all of the Carpano products. One of the best vermouths out there for sure.
Awesome experiment! Love the look of the Club Clover. Also, great editing! I love the inverted effect with the floating raspberries.. well done!
Sašo and Robi are genius. Every Thursday when I see the end result I feel more blessed to have both of them in the team. Thanks!
@@KevinKos we grow off of each other's ideas and challenges to create something we're proud of every week. It's awesome to be a part of this team 🥃
Dude the production value in these videos is top notch
Thanks a lot! I am glad that you like it!
This is by FAR the most beautiful cocktail video I have ever seen.
Thank you, that really means a lot!
i love these videos, keep going! imo youre the best cocktail channel on yt so far
That's a big praise with so many great channels so I'm really humbled by you saying that! Thank you so much! Comments like these keep us even more motivated and we'll continue to try and get better each week!
Man.. this one was a challenge to shoot and to edit! Always chasing last seconds. 🤣 and btw I really liked the inverted Clover Club! It's true that you don't get that mouthful taste but it was a damn good cocktail!
Thank you! You did a freat job Sašo! Egg white really gives something to this cocktail,but it was a great challenge to make it inverted. Now off to the next one 😉
I know a guy who insists that the only garnishes on drinks should be edible, so I imagine he'd love the idea of doing raspberry leather. The Club Clover looks beautiful!
There are some cocktail bars that add only the edible garnishes. I like that mindset. Thank you!
Looks amazing. Beautifully made video.
Love your content dude. Criminally underrated man
Just followed along to your super juice video making a ton of lime juice for my cocktail and seltzer water cravings. Everything turned out delicious! Also, your style is so cool. Love all the fancy ties, vests, and that killer mustache. Keep up the great work, my friend. Prost!
Thanks for the inspiration!
I am in love with your videos!! Well done!
Thank you so much!!
What a awesome creativity... love it
Thank you! Cheers!
Another great episode Kevin. 💪
Thank you Jan!
Made the original yesterday. Legit
I made one the other day as well, since I had freshly made raspberry syrup on hand (episode coming in the next few weeks) and it's a really excellent cocktail. Cheers!
Great cocktail गुरु 🔥🔥🙏🙏
Great! Would / could you use agar, or guar gum instead of soy lecithin? Thanks!
Hey Kevin, Great one🙌, we could use the same raspberry syrup, to create a fluffy foam on top, from an inside a Isi siphon right ?
So nice your presentarion
Thank you so much
King!
Amazing !
Thank you! This was a fun one to make!
That was awesome =)))
considering the redness of the cheese cloth how do you clean yours? I can never get mine completely clean
It's hard to clean it, but I cooked them in boiling water and I also add some baking soda and vinegar while doing that. After that, I wash them again only with water. I hope, that I helped a bit with the cleaning part too.
@@KevinKos than you! Great video!
If i dont have soy lecithin, is there any other substitute to do similar magic? Xanthan gum? NO2 cream charger? Aquafaba?
That looks absolutely delicious! Definitely going to have to try it both ways! Side note: does anyone know what accent he has? I want to say French or Belgian, but that might just be because I recently watched Death on the Nile, and his mustache is as glorious as Hercule Poirot’s. (Hopefully this isn’t offensive or anything. I love the accent. I love studying languages, and trying to place accents is something I enjoy doing. Not trying to stereotype or anything.)
I am from Slovenia. Thank you for this beautiful mustache compliment! I am glad you like it!
Can you tell me the brand of juice machine?
Do you mean blender? It's a blender bought on Aldi/Hofer but I found a similar one to this on Amazon. You can find it here with many other gear that I use: kit.co/KevinKos/mixology-gear
@@KevinKos Thank you for your detailed explanation and good video!
Can you for this, or have you ever, used a cream whipper for cocktail foams? Really interested in it with NO2 :)
I've done loads of cocktails with foams made with N2O - Inverted Mojito, IKEA Old Fashioned, Pre-batched Old Fashioned with Beer Foam, New York Sour with Wine Foam, Rum Old Fashioned with Coca Cola Foam, Inverted White Russian, just to name a few. Enjoy exploring the channel and the fun world of mixology, cheers!
@@KevinKos apologies if I’d missed your videos on those I’ll have a look :) thanks!
if this will be applied to a working bar? can clarifying and the foams be prepared before service?
Of course. For the foam is the best way to make it in a Siphon so you can apply to on-demand. Cheers!
I love your attention to details with filming. I can't wait to see if you accept my vodka challenge. All details are in my latest video 👍
Thank you Georgi, I checked out your video (and your IG, awesome shot for the Rat Pack Manhattan!). Thanks for the challenge, I'll try to incorporate it into something I do in the 2021. I have december all planned out. Good luck with the 25 cocktails to Christmas!. Cheers!
@@KevinKos Thank you so much. I'll be happy to see your take on this challenge at any time. Have a wonderful Christmas and keep up with the fantastic work you do here.
Carpano is a great choice, it should be used in the Negroni, not the Martini wich is a cheap and not traditional solution
I love Carpano in Negroni!
🔥🔥🔥
Technically, in terms of getting people to drink less alcohol, prohibition worked. People drank wayyy more pre-prohibition then they did after or do now, but in terms of every other aspect it was a failure, crime rates went up, and people just made their own alcohol, which could be dangerous because people used denatured alcohol because it was easier to get.
like/dislike ratio says it all
🤞 that we will keep it that way. Thank you!
@@KevinKos Cool of you to answer. I've just recently started watching your videos and I'm absolutely in awe of the quality of the videos and your knowledge. Keep up the great work!
are you trying to be more like him? i seen his videos he has this classy way and how he shakes to how he does the hand gestures seem like he does it with discipline it almost like a chef making sushi with such discipline. when i see his video it reminds me of yours th-cam.com/video/dPW3QebJUXo/w-d-xo.html
Hiroyasu Kayama is an outstanding bartender. I once met one of his students and he was just like him and everything you described. It was a joy just watching him doing his job. While I'm flattered you see some similarities between the two of us, that's not what I'm going for. I'm trying to do what I find comfortable for me and develop my own style.
solucion salina es lo mismo que suero fisiologico?
I had never thought to separate an egg using a strainer! Love it. Great video, as always!
Thank you! It's an easy way to do it. I hope that I helped you with preparing your next sour 😉
Man, I'm stoked we were able to pull off "freeze frame" sequences to show the three-way procedure of raspberry products! Great job Saso & Kevin 💪
When we were filming the episode I didn't have a clue what you guys are talking about 😂 It turned out amazing! Congrats to both of you
@@KevinKos well you came up with this crazy cocktail and the the way, zero-waste raspberry ingredients, so this is as much your work as ours 😎 On to the next one!
The Club Clover is a beautiful cocktail! It's great to see fruit pulp being used instead of thrown away, too. :)
I always try to use all the ingredients to the fullest. Sometimes I get really great products with the things that some of the bartenders usually throw away. Cheers!
Agreed! Great sustainable option!
Indeed I use it with yogurt, on pancakes etc.
The Clover Club is already a great looking cocktail but the Club Clover is stunning. Great job as usual! 🥃
Thank you so much Vino! Separating red color in foam from white cocktail was a bit challenging. I am glad that it turned out like this.
Love his riffs in classics! Gives you so many ideas!
11:05 the pink nailpolish to match the pink cocktails does not go unnoticed 😂❤
Thank you so much for noticing! I was really looking forward for this cocktail, to match it with my nails. Just like I did in the Halloween episode 😍💅
Love that you also show innovative videos of making inverted cocktails and especially edible garnishes, hope to see more of that! 👍🏻
I will try my best to show you more of these. Thank you!
Kevin, You and the crew did a great job on this. The clover Club is one of my favorites and the inversion you put together is top notch!! Thank you!!
Thank you for your kind comment! I am glad that you like it! I have to say, that It was a challenge to do it this way. Cheers!
Thanks YOU for checking out our videos every week, means a lot!
Same! Love Raspberry and excited to try this version!
Pausing to say I really enjoy the thorough history behind this drink. It is so fascinating to hear where they came from, how, who and why. It looks delish
Thank you so much for these videos! They’re so intriguing to watch that I sure as heck will try my hand on some of them. What I love the most is that you also add DIYS recipes for the ingredients needed. Keep up the great work.
You are more than welcome! We try to show you all the steps so you have all the informations needed to make the ingredients. I am glad that you love it and I'll be more than happy if you'll try some of the recipe. Thank you!
amazing video as always!! Keep going guys!
Thanks a lot Andrea! Cheers 🥂
Great cocktail🥂
Which one? Haha thanks!
Def the inverted one 😊 looks sooo much better. I’ll try to make it and let you know about the taste 🎉
Nice. Let me know!
10:20 the explosion of the citrus peel it's beautiful😍😍😍
I love this part! I am glad that you noticed it 😍
@@KevinKos Nice job! Your creativity is amazing and everything you do is impeccably done: cocktails, new recipes, B-rolls, video editing, special effects and even your explanation during the video!👏👏👏
Incredible cocktail ! Great job. Thanks a lot
Thank you for that Matteo! It means so much to me! Cheers 🥂
Fernando thank you!
Thank you Kevin, you impress me week after week. Cant wait for more.
Thank you! I am glad that I do. You are really gonna like the next Thursday's cocktail 😉
Great video as usual! I just have a couple of questions. When using egg white, I've always seen first dry shaken and then shaken with ice. Is there a reason you're doing it the other way around? And also, I've only got Noilly Prat and Lillet blanc at the moment in my house, is there one you'd recommend over the other?
You can do that as well. But I find that if I first shake it with ice (and with that chill it) I get a thicker foam. It's the same with cream. If you whip it chilled, you will get thicker cream quicker than if you do it at room temp.
I would rather go with the Noilly Prat, but Lillet Blanc can give you interesting results as well. I would miss the dryness if I would go with Lillet. Thank you!
@@KevinKos oh that actually makes sense! I'll do it this way next time. And I guess Noilly it is! Thanks
You are welcome!
Looks like an amazing cocktail. I love the experimentation with it even if it doesn't beat the original. Had to laugh because at first glance I thought you garnished the Club Clover with a Dorito Chip lol.
Haha you are right! It looks like a really well peppered Dorito Chip 😂
Hey Kevin! Love your videos and recently revisited this one for the foam aspect to float on top of a clarified milk punch. I work in a busy bar and was looking for way to make it efficient during service. Have you ever done this technique scaled to be on a menu? I was curious if you had information on how long this foam keeps for in large quantities and overnight, etc. Much love from Chattanooga! Your videos have been an inspiration in my growth as a bartender! Thank you!
Hi. You can make this foam in a siphon so you can easily apply it on the cocktail as well as store it in the fridge. Happy to hear that. Thanks! 🥂
@@KevinKos How can you make this foam in a siphon?
Would a whipping Syphon work for the foam? And will xantan gum stabilize it?
Yes and yes. Siphon is great if you are making more cocktails with this foam and xanthan would stabilize it.
I have finally started using egg whites in cocktails last week, was terrified of failed foam and taste. Now that I have gotten over that fear I plan to try this cocktail tonight. It has been on my list of things I wanted to try for sometime now and now is the time. :)
The texture of your first cocktail is perfect! and the presentation of the second one is so fancy. It's something I need to try.
Thank you Marco! Let me know how it turned out.
5:59 & 11:04 are best parts of the video, hands down. 💅
Hahah! Nice one!
YES lol
Yoshikage Kira wants to know your location
Here from the Pixel & Lens Club. Really enjoyed this video and this looks delicious - will have to try making it.
Thank you! I am glad that this channel is also turning heads of cinematography entusiasts. Cheers to all Pixel & Lens Club members!
how's it possible this is the first video I see of your channel??? This was ama-ZING!!! Wow, I'm totally deep diving into your videos now ...
I'm trying to make bubbles out of blueberries in place of raspberries in the same way, but the bubbles don't come out. What's the cause?
Strain through a JIZZ CLOTH WTF !?!?!? oooohhh a CHEESE cloth :p
Just teasing mate,can understand you fine.
Wow...🙏
🤗
How's your bar called in London??
I work at a bar in Slovenia, Maribor.
Ahh. Ok, I thought you're in London. Alright. Keep up the good work. I love watching your videos 👍
@@ladygambles6394 thank you!
A raspberry syrup always, always, always needs to be made sous vide to keep its freshness. Made like this it will taste like Jam.
Whats the word I'm looking for? Professionals? Yes, thats the right word. Professionals! The people behind this show know what they're doing. I would love to see a behind the scenes/about us/back story episode. You're clearly not amateurs in neither mixology or cinematography.
Sometimes it boggles my mind how on point you guys are with your comments on what you want to see in relation to what we're already working on! Hopefully you enjoy(ed) the latest episode with just that! And thank you so much for your kind words!
How long does the Raspberry Foam keep? Was thinking of maybe storing in a Cream Cannister.
Ты крут челик, спасибо за то, что ты делаешь
Clover Club the Beautiful love :DD
Splendid edits! ;] Good job!
Man the cinematics are just amazing, greqt job, Sašo!!🔝 I just love the gin selection for this one. I don't know if any other gin has a more interesting history than Plymouth gin, so great choice, Kevin🔝 and Beefeater is my favourite gin, cheers guys🥂🥂
Plymouth is really interesting and it's so great! Thank you so much David! 🥂
Thanks David! I'm constantly pushing myself to get better and better.
How long do we keep the foam ?
The Clover Club looks so good, but the red foam is amazing!
Thanks Lele, I'm glad you liked it!
Such a great idea! Love playing with foams, great way to elevate any cocktail!
How long can you keep the emulsified foam? Can you store it for a couple of days and just put it through the blender again when it goes flat?
You can put it in a blender after it does flat. Use it in two days.
Carpano is a great choice, it should be used in the Negroni, not the Martini wich is a cheap and not traditional solution
I love Carpano!
What do you say about adding one shot of vodka in the syrup to increase its shelf life?
Nothing wrong with that. I am making ingredients as I was doing it in the bar I worked at, and making it without the vodka means that I can use it in some mocktails, ice tea, etc. But if you are making it at home, and if you don't know if you will use it in a month, it's better to add a shot of vodka. I am not sure how much it will extend the shelf life but it will, at least for some days, for sure.
Do you have a bishop cocktail video?....ty
Not yet, but that may change soon 😉
Hey Kevin, you and your team are doing amazing job. Keep going. I have a quastion, is there a way to store the rasberry foam during the swift and for how long?
so professional.. i love this recipe.ill make it for my moms birthday celebration 🖤
Just found your channel via a comment you left last month on How To Drink Back to the Future series. Newly subscribed. Your videos are good. - Theresa & Cam
Thank you so much Theresa & Cam! Greg is a big inspiration. I'm glad to have you on board!
Hey Kevin. Thank you for this amazing channel. May I ask how long can the Raspberry water blended with soy lecithin last amd how to store? For example can I make this blend at the start of service and use a handheld milk frother to liven it up when I get an order?
Hi! Use it in two to three days. Of course, you can!
@@KevinKos thank you heaps for that and for your amazing channel!! I am learning so much and so amazed and grateful that you replied!! 🖤😘🙏
I noticed you wet shook before dry shaking. I've always dry shook first. What is your reasoning behind flipping the wet and dry shake for this cocktail?
The technique is called reverse dry shake. I use it when I want to get more airy/fluffy foam.
@@KevinKos very cool. I’ll be making these tomorrow for the 4th of July. Thank you for the inspiration.
Possibly the best mixed drink channel
I came for the cocktails, but I gotta say the history and editing is AWESOME!
Praising the whole team, you're awesome!
Bravo Slovenac,otvaram bar uskoro,sastavljam kartu i inspiraciju nalazim u tvojim videima.Obozavam tvoj kanal.Zanima me koliko dugo pjene mogu izdrzati, a da se ne pokvare?I neki savjet za pjene bez egg whitea,vise primjera...pozdrav
Hvala. Pena je ok, če se porabi v treh dneh (razen tiste z beljakom, katere naj bodo raje uporabljene še isti dan). Na kanalu je že kar nekaj penic brez beljaka. Methocell, gelatina, pectin, sojin lecitin... Hvala!
this is so inspiring
Always happy to hear that! Thank you!
very good, like
Thank you! Cheers!
Hey @kevinkos did you use soya lecithin granules or powder . Followed this using granules and it took forever to foam. How long did it take yours to foam?
It's best if you use one in the powdered form. However, I couldn't find it initially, so I used the one in granules. It also works, but it needs more blending.
@@KevinKos can i ask how long it took for yours to foam. Mine took a good while. Mine did end up foaming after letting it settle but the was about a 2.5inch layer of foam and underneath was liquid.
@@mojamal213 mine foamed faster than that, but the foam was better when the mixture settled a bit.
I love this drink, great video
Thanks! It was a fun one to make.
kevin, another fantastic cocktail. Thank you! Would mind sharing how long can we keep a vermouth in the freeze? Because of the wine I believe there is a shelf life, correct?
There is no need to freeze it. Use the vacuum seals for wine and store them in the fridge. Stored like this are good for quite a long time and you have it in hand every time you need it. Thank you!
I love watching cocktail videos on TH-cam and I have to say that the production quality of Kevin’s videos is outstanding.
Thank you so much! You are always welcome to my channel! Cheers 🥂
Random question: how long does the raspberry foam last in the fridge? Could you pre batch some in the day for use in the evening or does it need to be used pretty much right away?
You can pre-batch it for a day or even a day after. In this case, rather use the Isi siphon.
This is so good! Thank you for sharing. I love the production quality and value of your channel..
You are so welcome! Thank you!
when we can store the foam from rasberry? in time of work in bar?
Great Video!!
If you will make this foam in a bar, then it's better if you do it in a siphon and store it in a fridge. I would add some xanthan to the mixture, for the longer-lasting foam. If you don't want to use a siphon, then store it in some closed jar. Thank you!
Really want to see you do a gibson/martini variants.
Love your videos
Thanks, Niall! I actually made a Gibson in two episodes - once focusing on the cocktail and the second time when I showed how I pickle my onions. If you like a Gibson you'll love these onions!
That red foam is epic! A brilliant bit of innovation.
Thanks!
why not simple syrup 1:1 to make the rasberry syrup?