What alcohol free option should I try to do next 🤔? Get the book ZERO: A New Approach To Non-Alcoholic Drinks: geni.us/k1BgLq 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/
Please do the non-alch gin, and some the modern cocktails in the book, e.g. Lychee Champagne, Umami Bomb. also the Herbal Liquor ( inspired by chartreuse ) would be a huge challenge that would be great to see and learn from.
As a recovering alcoholic who really appreciates the craft of cocktail making and the attention to detail that you put, this is my favourite series that you do.
❤ I'm currently doing a dry January myself and know of many people who had to quit drinking alcohol (or should 😅), so a video on how to make home made alcohol free Gin would be absolutely amazing to watch 🥰
Hi Kevin, thank you for your incredible videos and the tremendous work you ve done so far. May be you ll make an alchoolic version of Campari form scratch. I think it would be very interesting. Thank you!
I’ve seen attempts at the zero gin but they usually don’t bring the creativity & insight you do, so I’ve no doubt your results would be better. Good luck if you try it!
Fantastic video, thank you for the inspiration! I was wondering if you've ever tried adding sulphite to these non-alcoholic liquors, to improve shelf life?
Hi Kevin! For how long can be preserved this non alcoholic campari? And how do i make it to last longer for example 1 year? Should i put some other acids inside? Thanks in advance and keep up with your awesome work.
Thanks a lot for this video. I tried the receipe. To my personnal point there is way too much cinnamon and star anise. I would cut them by 3. A bit too much clove and peppercorns also that I would cut by 2. I would put a bit more gentian root. Also I'm a bit surprised that there is no rhubarb root and no cascarilla in it although the original Campari is known to have some in it.
I'm definitely in the "I love Campari" camp ... I'm the nut at the liquor store asking if they have anything "like Campari only less sweet and more bitter". This recipe looks like a winner! Unfortunately I just started a medicine that won't allow me to have grapefruit ... any idea if leaon, lime or more orange would work? Off to check out the rest of the playlist!
Hi Kevin! I'm living over the border in Graz and was wondering if you knew of any nice or affordable shops for cocktail ingredients or barware in Slovenia? Would love an excuse for a day trip down south to Maribor or Ljubljana
Interesting video. Always love your creativity. Not sure how you come up with this stuff. If I might provide a little feedback . . . I found the little ingredient cards popping up throughout the video to be a bit distracting. But that's just me. :) ❤
sorry for manny comentaris , but i add Hibiscus (flores de jamaica) and skip the red food Coloring part is true i add a more sweetness and little astringency , i do this process like 4 times and change a little the recipe , Cheers!
A good majority of my family is LDS and do not imbibe in alcohol the way I do. However, my family LOVES bitter drinks and and flavors in food. I've been looking for a way to make a non-alcoholic negroni forever now so my sober family members can enjoy one. I also wouldn't mind having a non-alcoholic alternative because I just love the way they taste and want to drink them all the time without getting tipsy hahaha.
❤ Definitely would love to see a gin take from Zero. I do have a question though. I have the book zero, but one of the things that's stopped me from really diving in is that most recipes list that the flavor starts to break down pretty rapidly. I love the idea of freezing it, but I'm wondering if you have a preferred method. I'm assuming due to the lack of any alcohol it's going to freeze solid, so I'd imagine you want to portion it out. Otherwise if you put the whole bottle in you end up back in the same situation as when you started of being on a timer to finish it.
It's best to split it into smaller bottles and then freeze it this way. Just ensure you don't fill the bottle all the way up since the bottle breaks after the liquid expands. Cheers!
I replaced the sugar with allulose+stevia and it keeps in the fridge just fine. I sub the sugar with granulated allulose 1:1 and then add liquid stevia extract to up the sweetness a bit since allulose isnt quite as sweet as sugar.
It carries more taste and aroma than water. Since there is no alcohol, I used it, but you can of course, skip that part. I'm not sure if it really is poisonous, though.
There needs to be more consideration towards those who can’t have sugar for diabetes or weight management reasons. I’m horrified at the amount of sugar laden non-alcoholic drinks on the market. Manufacturers are squandering the opportunity to use natural and harmless erythritol in their non alcoholic drinks. I would gladly pay more for sugar free!
What alcohol free option should I try to do next 🤔?
Get the book ZERO: A New Approach To Non-Alcoholic Drinks: geni.us/k1BgLq
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/
Campari's cousin is the next logical choice... Fernet
Gin
YES GIN!@@matthiasdoepner
Please do the non-alch gin, and some the modern cocktails in the book, e.g. Lychee Champagne, Umami Bomb. also the Herbal Liquor ( inspired by chartreuse ) would be a huge challenge that would be great to see and learn from.
Thank you! Noted.
Another vote for a non-alcoholic gin
@@KevinKos Will we also see some 0.5-1% "spirits"? That very small amount can make a lot of difference into carrying aromatic compounds.
As a recovering alcoholic who really appreciates the craft of cocktail making and the attention to detail that you put, this is my favourite series that you do.
Amazing! 🙌🥂
I'm part of the second group but still appreciate seeing some 0-proof content, it's not as discussed as it should
Same here! 🥂
I’d love to see that non-alcoholic Negroni, sounds quite interesting! ❤
True! Noted
❤ Your take on 0-proof gin would be greatly appreciated, Kevin!
Noted! Cheers!
Please!!
❤ I'm currently doing a dry January myself and know of many people who had to quit drinking alcohol (or should 😅), so a video on how to make home made alcohol free Gin would be absolutely amazing to watch 🥰
Noted. Thanks!
What a sharp look in such a nice suit! Also, yes, a zero-proof gin would be perfection
Much appreciated!
Yes, please do the non-alcoholic gin video.
noted
LOVING this!!!!!!!!!!!!!!!!!!!! I have friends who are dry... I like to drink but sometimes like a zero because I am the driver!
❤ Thank you! Will be trying this as a substitute for my Stappi red bitter soda
Hope you like it!
♥️❤ I was looking for this one, thank you! Love how the Phantom Hand appears, that’s original
Glad you like it! Cheers!
Of all 0-proof ingredients you've done so far this was my favorite. That 0-Campari soda was amazing (you know.. for a non-alcoholic cocktail 😅)
❤❤
🤩🤩 0 Campari soda was truly unique. Glad you like it too! Cheers!
Hi Kevin, thank you for your incredible videos and the tremendous work you ve done so far. May be you ll make an alchoolic version of Campari form scratch. I think it would be very interesting. Thank you!
Great suggestion! Thanks!
❤ Awesome video Kevin! Greetings from Greece
Glad you enjoyed it! Cheers!
Спасибо большое. Я от ваших видео получаю непередаваемое блаженство и культурное наслаждение. Брависсимо
Amazing! Cheers!
I love that book!! It definitely helps me for getting my inspiration for mocktails at work. It's such a fantastic guide
It really is!
I’ve seen attempts at the zero gin but they usually don’t bring the creativity & insight you do, so I’ve no doubt your results would be better. Good luck if you try it!
I have sous vide'd many things now all from watching this channel - have to say while tedious I find it very rewarding🤙
Thanks for sharing! I love using it 🤩
❤ Newbie here. Never thought mocktails could be that diverse. Thank you!
You are so welcome!
Yes to the Negroni!!
❤ this looks quite easy to create and my wife would love a zeroni/zergroni so the zero alcohol gin would be a great idea Kevin!
Thanks! Cheers!
❤ going to get the book as a gift for a friend.
Great gift!
Fantastic video, thank you for the inspiration! I was wondering if you've ever tried adding sulphite to these non-alcoholic liquors, to improve shelf life?
I was wondering about homemade zero gin a while and you came with idea to share it, well I encourage😊
Noted
Hi Kevin! For how long can be preserved this non alcoholic campari? And how do i make it to last longer for example 1 year? Should i put some other acids inside? Thanks in advance and keep up with your awesome work.
Please do non-alcoholic gin. It would be great.
stay tuned 😉
Thanks a lot for this video. I tried the receipe. To my personnal point there is way too much cinnamon and star anise. I would cut them by 3. A bit too much clove and peppercorns also that I would cut by 2. I would put a bit more gentian root. Also I'm a bit surprised that there is no rhubarb root and no cascarilla in it although the original Campari is known to have some in it.
Loving your 0% content !!! Thanks Kevin.
Thank you! 🥂🥂
I'm definitely in the "I love Campari" camp ... I'm the nut at the liquor store asking if they have anything "like Campari only less sweet and more bitter". This recipe looks like a winner!
Unfortunately I just started a medicine that won't allow me to have grapefruit ... any idea if leaon, lime or more orange would work?
Off to check out the rest of the playlist!
Amazing video as always Kevin
Cheers!
Glad you like it! Cheers!
❤ Fantastic work as always!
Thank you! Cheers!
❤ and yes please for the zero gin
noted
❤ Great episode!
Thanks!
❤ great recipe !
Thank you!
I love it when you talk about non alcoholics 😍😍😍🙈
🤩🤩🥂
Hi Kevin! I'm living over the border in Graz and was wondering if you knew of any nice or affordable shops for cocktail ingredients or barware in Slovenia? Would love an excuse for a day trip down south to Maribor or Ljubljana
Non alcoholic gin would be great!
I'd love a non-alc Negroni vid!
Noted
Since Darcy said it was difficult, I'd love to see a Zero Gin to see how it compares to commercial alternatives!
I guess there's only one way to find that out 😉🥂
Informative, even though I don’t like Campari. Cheers❤️
kevin i had pectinex in dust , is the same amount ? thank you and cheers!
❤ lve been looking for this recipe for the last 2 weeks😂, also interested in a non alcoholic gin,
Hope you like it!
❤ I love the zero proof videos! Would enjoy seeing your take on a funky 0 proof rum.
great idea! Thanks!
Interesting video. Always love your creativity. Not sure how you come up with this stuff. If I might provide a little feedback . . . I found the little ingredient cards popping up throughout the video to be a bit distracting. But that's just me. :) ❤
Thank you for the feedback!
@@KevinKosit's actually a good concept, but maybe if they faded in instead of "karate chopping" in it might be more natural to me.
sorry for manny comentaris , but i add Hibiscus (flores de jamaica) and skip the red food Coloring part is true i add a more sweetness and little astringency , i do this process like 4 times and change a little the recipe , Cheers!
That's a great idea! Cheers!
Like zero vodka or amaretto or wine or so
Nonribaldi Nonpari+Orange Juice can be work as well
nice!
A good majority of my family is LDS and do not imbibe in alcohol the way I do. However, my family LOVES bitter drinks and and flavors in food. I've been looking for a way to make a non-alcoholic negroni forever now so my sober family members can enjoy one. I also wouldn't mind having a non-alcoholic alternative because I just love the way they taste and want to drink them all the time without getting tipsy hahaha.
There will be more! Thanks!
❤ Definitely would love to see a gin take from Zero.
I do have a question though. I have the book zero, but one of the things that's stopped me from really diving in is that most recipes list that the flavor starts to break down pretty rapidly. I love the idea of freezing it, but I'm wondering if you have a preferred method.
I'm assuming due to the lack of any alcohol it's going to freeze solid, so I'd imagine you want to portion it out. Otherwise if you put the whole bottle in you end up back in the same situation as when you started of being on a timer to finish it.
It's best to split it into smaller bottles and then freeze it this way. Just ensure you don't fill the bottle all the way up since the bottle breaks after the liquid expands. Cheers!
is this possible to create without a sous vide machine?
Sanbitter or Stappi are really good NA alternative to Campari soda but it's expensive to get in the US. Might be better to make a batch of this.
Cheers!
Just curious why you don’t use Mason jars for your infusion work. I never use plastic.
That was a glass tupperware.
How long should one expect the zero campari to keep for outside of the freezer?
Use it in a week for a better experience. Cheers!
I was excited until the gentian and angelica roots lol but this series idea is amazing, I'm subscribing for more
Welcome aboard!
❤ zero gin, zero vermouth and this for ze-groni?
great idea!
do the non alcoholic gin
How much of the Campari Dust and in which step of the making process would you add to Zero Campari?
I would add it at the last step. Not sure how much. It's best to add it in steps and taste it to see how the taste develops.
Is it the sugar that preserves these non alcoholic drinks? I like to make zero carb drinks so I'm curious.
Sugar and high temperature mostly.
I replaced the sugar with allulose+stevia and it keeps in the fridge just fine. I sub the sugar with granulated allulose 1:1 and then add liquid stevia extract to up the sweetness a bit since allulose isnt quite as sweet as sugar.
♥️ zero proof gin, please!
noted
What is the role of glycerol here please? It is slightly poisonous, so I am quite surprised we use it in something quality and homemade :O
It carries more taste and aroma than water. Since there is no alcohol, I used it, but you can of course, skip that part. I'm not sure if it really is poisonous, though.
So does it taste like alcohol itself or does it absorb flavour better? I will find some good info about that for you. Thankns!@@KevinKos
@@MrWnw it absorbs more flavor. Please do! You can send it to me on Instagram DM. Cheers!
Show us more zero proof homemade
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❤️
♥
how about a zero mai tai? That sounds impossible but is it realy?
Great idea actually!
@@KevinKos Let`s make it a thing! I would love to see that video:D
Lidl sells non-alcoholic bitters
Thats intereting! I have to try it!
zero gin
😍🥰
Please, none alcoholic gin
Noted.
There needs to be more consideration towards those who can’t have sugar for diabetes or weight management reasons. I’m horrified at the amount of sugar laden non-alcoholic drinks on the market. Manufacturers are squandering the opportunity to use natural and harmless erythritol in their non alcoholic drinks. I would gladly pay more for sugar free!
so make your own, the recipe is right here. that’s what i’m planning on doing. swap the sugar for allulose and stevia.
Would love to see non-alcoholic gin. The stuff that’s commercially available is truly awful, overpriced swill. Please do better.
Thank you! Noted.
Oh please, I drink cocktails to lose my mind in a tasteful way ... non alcoholic cocktails, I might just have a nice cup of tea instead 🙄
Also good 😉🥂
Why is Campari bitter? Because Zero Campari will get all the attention now 😂
You did good 👍🏻
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