What tincture should I make next for a quick and easy syrup 😎?
Get a Magnetic Stirrer for your bar: geni.us/YOByg5 Grab bottles for your tinctures: geni.us/kLxZt 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/
I use a mixture of 2:1 Glycerin and water for alcohol free tinctures, great for all my mocktail adventures! They are sweet though, so I have to adjust for that in the finished drink. The timing on this video is amazing, lots of time to pre make Christmas presents too! Thanks Kevin! (The alcohol free ones are also a great hack for coffee, kombucha and other soft drinks)
Making tinctures have really made my life so much easier and more sustainable. I used to throw out waaay to much syrup. And the convenience when experimenting with new flavours is just amazing!
Thank you. This is a brilliant episode as I have so many bottled syrups with suspicious floaty bits in. Also thank you for clarifying that a dash is around 0.75mls. Do you keep the tinctures in the fridge? I wouldn’t worry about the fruit tinctures. This channel has provided a lot of inspiration for fruit liquers over the years. 🥰
You are welcome! Yes it's better to throw away all syrups with suspicious parts in it. I don't keep my tinctures in the fridge. High abv preserves it enough to keep it at room temperature.
Hey, Kevin! Thanks for the video. It’s very interesting to see your approach to tinctures. I myself have experimented with tinctures in the past before but didn’t have a very satisfying results. I tried making a ginger tincture and an ancho chilli flakes tincture both with 2 weeks maceration and rapid infusion but never got enough heat to stand up in the final drink and the flavour got lost. I think the major issue is the 40% abv vodka but I couldn’t get my hands on anything stronger. Any idea on how to improve these? Side question: I love your ice tongs, can you tell me which brand are they? Much love, cheers 🥂
Hey Kevin, great content! I just tried the coffee tinkture. My question is: what do you think about ginger. Does ist work? And what ratios would you use?
I actually used this method to make a sage and lemongrass tincture. Great and informative video as always. Hey, is there any "Bottom of the Glass" merchandise? 💧
Thanks Kevin, a nicely presented discussion as always. I do find that using fresh ingredients quickly can make brighter syrups(fresh herbs & ginger in addition to fruits & vegetables), and even the sous-vide method doesn't hold all the brightness of fresh herbs. I noted you using dried mint (as in tea). I did wonder if that was spearmint or peppermint, as the applications would be quite different. As a complete aside, your terminology had a slight issue in English. The whole piece of vanilla is technically the "pod" while the little seeds inside are actually the "beans". Easy to think of when considering the seeds of peas or fresh beans.
fantastic! this is certainly a great idea for the home bar, and that sichuan peppercorn daiq sounds amazing! iver never tried any cocktails with that flavor used but i love to use them in cooking. Might make a bag to infuse right now
I prefer using tinctures/extracts also. They are intense flavor bases, without diluting a cocktail. I do tend to prefer a 2 to 1 simple. As its shelf stable and gives a better mouthfeel, i.o, than a 1 to 1 without gum.
Maybe this is a silly question, but if it’s common to do fruit infusions with alcohol like “strawberry infused vodka” for example, why wouldn’t the same method be possible for fruit tinctures? Very cool idea though and can’t wait to try this!
surface area context. when you in a jar it has a thicker wall on the jar and the heat penetrate perfectly only from bottom &side , the top it still have an empty space it tooks time for heat to travel. while in a sousvide bag, the surface area that meets the heat source is bigger, more maximum extraction in the same period of time. maybe !
💧 thank you, fascinating and very helpful. But does a tincture replace super juice? Enquiring minds need to know! Particularly as I was about to start making Super Juices ... 🤔
I'm assuming that all nine tinctures can be made using either the 2 week method or the sous vide method, correct? Also, a recipe for a ginger tincture would be fantastic. Thanks!
2 weeks for the coffee??? When looking to make a coffee based spirit a while ago, I came across several mentions that you should only have the coffee bean in the alcohol for 24 - 48 hours, 72 hours at the most as the ethanol will begin to break down the fibre of the bean which turns the resulting spirit "yucky" bitter. Apparently the ethanol will strip out the appropriate flavonoids quick smart and only a short time is needed. Thoughts?
I love this idea, I'm assuming this would work with normal or even 2:1 simple syrup as well? I like to make the 2:1 syrup as it's virtually shelf stable so it won't take up fridge space.
How long will the gum syrup keep? I like to make rich syrup (2 parts sugar to 1 part water) as it keeps way longer (indefinitely?) in the fridge. Should/can I do the same with the gum sirup?
I'm most curious about mimicking existing syrups using tinctures. Being able to replace a bottle of orgeat with a "Floral Almond" tincture or a bottle of demerara syrup with a "Molasses" tincture would be perfect.
Many of the cheaper orgeats are just almond extract in high fructose corn syrup, if you want to dive into the world of commercial flavor extracts you can get pretty much anything you want. Amoretti makes some good ones, just mind the suggested usage ratios, often you only need a few drops per liter.
💧 Pretty cool idea, and not much effort! I’ve been experimenting with super juice and pseudo citrus for the same reasons-so why not try this too! There is always another exciting experiment to do. 😁
Can I ask a dumb question? Are these tinctures alcoholic? I know they're made with vodka but does it dilute enough when added into the syrup to safely feed to a pregnant wife or kids? Or is it still pretty much like pouring vodka into a drink?
I have no knowledge about what degree of alcohol might upset a sober person, but these tinctures ARE made by steeping flavourings in Everclear vodka, its very strong alcohol, so it seems to me that any amount of it might not be a good idea.
I could be wrong but I think it has something to do with droplet size. The syrup emulsifies the tincture better than the alcohol/water/cold in a shaker. Or something like that. Darcy at Art of Drink dives deeper into tinctures and such. Would make an interesting blind taste test though.
What tincture should I make next for a quick and easy syrup 😎?
Get a Magnetic Stirrer for your bar: geni.us/YOByg5
Grab bottles for your tinctures: geni.us/kLxZt
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/
Mint, Basil & Cucumber! Bring back the Gin/Basil Smash!
@@JemmC89 There is a Basil Liquor which might work very well in a Basil Smash it is made like a Limoncello but with Basil.
Roots like ginger and fruits like strawberry!
I use a mixture of 2:1 Glycerin and water for alcohol free tinctures, great for all my mocktail adventures! They are sweet though, so I have to adjust for that in the finished drink. The timing on this video is amazing, lots of time to pre make Christmas presents too! Thanks Kevin!
(The alcohol free ones are also a great hack for coffee, kombucha and other soft drinks)
Nice! Thanks for sharing!
but how long does glycerin last , I know that Vanilla tincture with alcohol lasts very long.
Making tinctures have really made my life so much easier and more sustainable. I used to throw out waaay to much syrup. And the convenience when experimenting with new flavours is just amazing!
Great to hear!
Seeing my name on a youtube video, Mamma I made it!
Thank you. This is a brilliant episode as I have so many bottled syrups with suspicious floaty bits in. Also thank you for clarifying that a dash is around 0.75mls.
Do you keep the tinctures in the fridge? I wouldn’t worry about the fruit tinctures. This channel has provided a lot of inspiration for fruit liquers over the years. 🥰
You are welcome! Yes it's better to throw away all syrups with suspicious parts in it. I don't keep my tinctures in the fridge. High abv preserves it enough to keep it at room temperature.
beautiful!
💧I’ve been doing this for my herb tinctures for health benefits and I look forward to doing it for cocktails. Thanks!
Cheers!
Hey, Kevin! Thanks for the video. It’s very interesting to see your approach to tinctures. I myself have experimented with tinctures in the past before but didn’t have a very satisfying results. I tried making a ginger tincture and an ancho chilli flakes tincture both with 2 weeks maceration and rapid infusion but never got enough heat to stand up in the final drink and the flavour got lost. I think the major issue is the 40% abv vodka but I couldn’t get my hands on anything stronger. Any idea on how to improve these?
Side question: I love your ice tongs, can you tell me which brand are they? Much love, cheers 🥂
Hey Kevin, great content! I just tried the coffee tinkture. My question is: what do you think about ginger. Does ist work? And what ratios would you use?
This is brilliant! My partner will appreciate fewer random syrups in the fridge 😂😂😂
I am happy to hear that! 🥂
I actually used this method to make a sage and lemongrass tincture. Great and informative video as always. Hey, is there any "Bottom of the Glass" merchandise? 💧
Thanks Kevin, a nicely presented discussion as always. I do find that using fresh ingredients quickly can make brighter syrups(fresh herbs & ginger in addition to fruits & vegetables), and even the sous-vide method doesn't hold all the brightness of fresh herbs. I noted you using dried mint (as in tea). I did wonder if that was spearmint or peppermint, as the applications would be quite different.
As a complete aside, your terminology had a slight issue in English. The whole piece of vanilla is technically the "pod" while the little seeds inside are actually the "beans". Easy to think of when considering the seeds of peas or fresh beans.
Great video as always, is there a way to make non alcoholic tinctures?
fantastic! this is certainly a great idea for the home bar, and that sichuan peppercorn daiq sounds amazing! iver never tried any cocktails with that flavor used but i love to use them in cooking. Might make a bag to infuse right now
I love Sichuan peppercorn, and it goes exceptionally well with white rum. Cheers!
💧Can't wait to try this out! These efficiency tips are super useful. Keep them coming! 😁
I prefer using tinctures/extracts also. They are intense flavor bases, without diluting a cocktail. I do tend to prefer a 2 to 1 simple. As its shelf stable and gives a better mouthfeel, i.o, than a 1 to 1 without gum.
What about using dried fruit for the tinktures or using a higher abv alcohol?
Orgeat and grenadine tinctures would be awesome. And do you think tinctures could be used to make liqueurs? A comparison would be neat 😁👍
💧Wow that’s excellent for us home bartenders who are not making huge amounts of cocktails! Great video!
💧 that's a fun idea to make syrups definitely have to try it for at home :)
💧As always, fantastic advice and ideas.
OK, this is interesting. I got a cinnamon mix and a vanilla mix on the go. It will be interesting to compare with regular syrups.
Maybe this is a silly question, but if it’s common to do fruit infusions with alcohol like “strawberry infused vodka” for example, why wouldn’t the same method be possible for fruit tinctures? Very cool idea though and can’t wait to try this!
You use same , buy fruit, making them dry , after dry make them like powder , mix vodka + your fruit,
liquid in the fruit just messes up the ratios, freeze dried fruit tincture would be VERY interesting though.
Hey Kevin, have you experimentet with a salt + MSG solution yet? I was thinking about combining the two.
Probably the best ❤
I hope that one beautiful day I can implement many of the techniques I learned on this channel in an actual cocktail bar.
I hope so too! 🤞🏼🤞🏼Cheers!
Is there anything you can do for fruits? I love blackberry whiskey sours or raspberry amaretto sours.
Kevin is there a reason you dont sous vide in the little jars instead of placing in a bag?
surface area context.
when you in a jar it has a thicker wall on the jar and the heat penetrate perfectly only from bottom &side , the top it still have an empty space it tooks time for heat to travel.
while in a sousvide bag, the surface area that meets the heat source is bigger, more maximum extraction in the same period of time.
maybe !
Great video! If I use 50% vodka, would I be able to store these tinctures out of the fridge for as long time as I want, or can it go bad too?
You can store it on a shelf. It won't go bad.
💧 thank you, fascinating and very helpful. But does a tincture replace super juice? Enquiring minds need to know! Particularly as I was about to start making Super Juices ... 🤔
💧 lots of good info, thank you.
💧Going to get working on them. Are they then all kept in the fridge, please? Thanks
I'm assuming that all nine tinctures can be made using either the 2 week method or the sous vide method, correct? Also, a recipe for a ginger tincture would be fantastic. Thanks!
Darcy at Art of Drink channel has scienced the shit out of ginger tincture. Check it out.
2 weeks for the coffee??? When looking to make a coffee based spirit a while ago, I came across several mentions that you should only have the coffee bean in the alcohol for 24 - 48 hours, 72 hours at the most as the ethanol will begin to break down the fibre of the bean which turns the resulting spirit "yucky" bitter. Apparently the ethanol will strip out the appropriate flavonoids quick smart and only a short time is needed. Thoughts?
Interesting. I found it way better after two weeks than after a couple of days. Maybe it's because I was using only a couple of drops/dashes?
I made the Sichuan tincture but do you think that the "sleepy tongue" effect can be reached with more quantity ?
Could you use the tinctures by the dash the same as bitters?
I love this idea, I'm assuming this would work with normal or even 2:1 simple syrup as well? I like to make the 2:1 syrup as it's virtually shelf stable so it won't take up fridge space.
Yes you can! Cheers 🥂
How long will the gum syrup keep? I like to make rich syrup (2 parts sugar to 1 part water) as it keeps way longer (indefinitely?) in the fridge. Should/can I do the same with the gum sirup?
I go 1.5:1 with my gum syrup, keeps for months in the fridge, never seen it go off. Have made 2:1, it's pretty darn viscous if refrigerated though.
Would a higher ABV Everclear be better than a 50% Vodka?
What’s the shelf life on the gum syrup?
I'm most curious about mimicking existing syrups using tinctures. Being able to replace a bottle of orgeat with a "Floral Almond" tincture or a bottle of demerara syrup with a "Molasses" tincture would be perfect.
Many of the cheaper orgeats are just almond extract in high fructose corn syrup, if you want to dive into the world of commercial flavor extracts you can get pretty much anything you want. Amoretti makes some good ones, just mind the suggested usage ratios, often you only need a few drops per liter.
Would dry fruits let this technique work with fruits too? I need a fig tincture to spray over myself every day
For tincture on its own, yes, but for making syrup out of it, you would need much more tincture in syrup
💧I have to try this
Cheers!
Hello Kevin how much alcohol have 30ml of syrup not sure if gonna work in mocktail I think is almost 0% but let me know, cheers
0.5 grams of alcohol or slightly less
💧I wonder about Ginger's viability for being a tincture now. I normally make a 2-1 syrup for it so it lasts a bit longer.
💧 Pretty cool idea, and not much effort! I’ve been experimenting with super juice and pseudo citrus for the same reasons-so why not try this too! There is always another exciting experiment to do. 😁
Right? I am happy to hear that! Cheers!
What is the reason why it wouldn't work with fruits ? Acids in the fruit making a bad reaction ?
It won't provide enough flavour to be able to make a potent syrup.
You gotta tell us more about that siphon method
There will be more for sure. Cheers!
I want a cocktail garnished with a couple hairs from your moustache
💧 cool technique. 🥂
I am glad you like it!
💧vanilla tincture is interesting!
It was crazy good!
Can I ask a dumb question? Are these tinctures alcoholic? I know they're made with vodka but does it dilute enough when added into the syrup to safely feed to a pregnant wife or kids? Or is it still pretty much like pouring vodka into a drink?
do not take any risks with pregnant wife but for adult people it is very little alcohol in the syrup.
@@frankketalo honestly I asked because I'm sober and wanted to know if this is something that's triggering or diluted enough to be safe
I have no knowledge about what degree of alcohol might upset a sober person, but these tinctures ARE made by steeping flavourings in Everclear vodka, its very strong alcohol, so it seems to me that any amount of it might not be a good idea.
💧Love the vids.
Thanks a lot!
💧Neat trick. Shame about the fruits but tbh fruit liquors go way faster in my house than flavored syrups do so no need to try and save space for them!
Vanilla "syrup" was a hit at the office, I don't know what that says about my workplace 😅
😂😂
What’s the point of adding the tinctures to syrup if you can just always use them as a tincture by adding a few drops into a cocktail?
I could be wrong but I think it has something to do with droplet size. The syrup emulsifies the tincture better than the alcohol/water/cold in a shaker. Or something like that. Darcy at Art of Drink dives deeper into tinctures and such. Would make an interesting blind taste test though.
Even the same title as truffle on the rocks, same caps and all…
Bravooooo
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YOU can't make tinctured syrups with fruits. Liber&Co can.
First!
That was fast!
This is NOT helpful
Maybe it is for someone. Cheers!
Bizarre comment.
9 different Daiquiris in seconds 😮? A perfect hack to bring the summer back!
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