Stop Using Egg White! Super Syrup is here!
ฝัง
- เผยแพร่เมื่อ 21 ก.ค. 2022
- Today I’ll tell you why you should stop using egg white in your sour cocktails: Super Syrup is here! Be it for safety concerns, the smell, dilution, the waste of yolks or eating restrictions, not everyone is a fan of egg whites in their cocktails. This is why this week I decided to bring you Super Syrup - a vegan alternative that manages to replicate the silky texture and the stable foam of egg whites. It was inspired by the work of Mike Capoferri, from LA’s Thunderbolt bar. I also made two Whiskey Sours to compare, a classic version with egg white, and a version with Super Syrup, combining both the sweetener and the frothing agent to create a wonderful ingredient that can be used in many more drinks! So get comfortable and make sure to use the calculator on my website to make yourself some Super Syrup. Cheers!
If you'd like to make a foamer without the syrup, check out the Super Foam episode: • EGGS ARE DONE! Super F...
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Get the ingredients I used for Super Syrup:
● Methylcellulose: geni.us/8BIo
● Gum Arabic: geni.us/btoy
● Xanthan Gum: geni.us/DUJM5f
Check out Mike Capoferri talking about Sour Syrup and its recipe: punchdrink.com/recipes/sour-s...
punchdrink.com/articles/bette...
Link to the "Boilerman Foamer" from Joerg Meyer @trinkabenteuer : • Der BOILERMAN FOAMER -...
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Here are some of my favorite TH-cam cocktail channels:
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Phantom hand
#cocktailtime #vegan #whiskeysour
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What do you think? Will Super Syrup replace egg whites in your cocktails? Give it a try! Get Methylcellulose here: geni.us/8BIo
If you'd like to make this without adding sugar, check out the Super Foam episode: th-cam.com/video/9WccMbeoN7Q/w-d-xo.html
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Awesome find Kevin! Do you think the methylcellulose will have the same side effects of egg white such as binding tannins? For example why egg white is necessary in the Earl Grey MarTEAni
Is it possible to make the Super Syrup with sweetener instead of sugar, but with similar results?
@@tankbuggeru yes
@@drkmaster0 it will not have the same effect as the egg white does.
Nah. Too much work.
I make hummus a lot which means I often have aquafaba on hand. I reduce the aquafaba and then pour it into my ice cube tray which happens to be about 1 ounce per cube giving me aquafaba cubes. I just pop a cube into the shaker as I'm making the drink. Thoroughly shake it to create a foam as I chill the drink. No ice needed so I have more control over the dilution.
Brilliant- does the cube completely dissolve
With Super Juice and Super Syrup, every cocktail you will be turning into a Super Cocktail!
I learn 2 techniques, the syrup, and the idea of using the hawthorn strainer to separate eggs, which is INSPIRED.
Happy to hear that, cheers!
Will you ever post a list or make a video of all the special ingredients you use like acids, gums etc.? I think it would be really cool to know more about these ingredients and their use in molecular cuisine and mixology.
That's a great idea! Thank you!
Thank you for your amazing videos
The acids are pretty cheap on Amazon
Or order through modernist pantry and skip giving money to God King Bezos. They have everything you need.
@@jmhadahorse Thank you for the advice, from what I can see it’s a great site for Americans but being I live in Italy I think I will buy directly from special ingredients Italy so I don’t have to pay Amazon fees or other sites international shipping.
Its so sweet of you that you share someone elses recipe not only with tagging but with himself.
kev!
thank you so much for all your videos.
I've said this time and time again but these videos are HIGHLY educational and valuable to me as a novice bartender trying to add to my tools in making cocktail menus.
i'm ecstatic that your channel has grown basically 10x since I found your blessed channel.
cheers!
Thank you very much, that means a lot! Enjoy the process of learning and in no time you'll be a master behind the bar. Cheers!
After some trial and error I finally have a beautiful cocktail with Kevins recipe. My first mistake was to get Methylcelluose powder which produced little foam. I then read in the comments that Methocel F50 (Hydroxypropyl methylcellulose) was the better choice. I then followed the technique and got terrific results. However, on my third attempt I made the mistake of adding the Methocel dissolved in hot water into the sugar-xanthan liquid rather than the sugar-xanthan liquid into the Methocel solution. Whatever the reaction was this did not produce a beautiful foam. Finally today I followed the recipe exactly and got a beautiful long lasting foam. Hope this helps others.
I am so happy you didn't stop after the first attempt! Awesome that you like this syrup! Cheers!
I live in Brazil and can only find CarboxyMethylCelullose (CMC) do you know if it is the same as the HPMC that you used?
@@KevinKos can I use CarboxyMethylCellulose (CMC) instead of methocel that is HMPC? Here in Brazil I can only find this ingredient
Foamee the best way
I can't believe I just found your videos! Just got into making cocktails a last year and seeing all these advanced techniques and recipes is truly inspiring! I'm excited to continue watching your channel and learning more brilliant twists!
Welcome aboard!
Can I just say you are the best? You are doing so much for the bar community. Also thank you mike! Sharing knowledge is so great!
Thank you so much!
I definitely want to make this syrup. Guess I have to make my way to that website to figure out these measurements. I love the fact that you Truffles on the Rocks and Anders all post on the same day. It's like bar hoping.
I actually have an egg white allergy, which so the whole realm of sours seemed unattainable to me, UNTIL THIS VIDEO!! THANK YOU SO MUCH! I'm definitely going to try to make this.
Wow this was super interesting and innovative. Thanks for the great tips.
And the quantity calculator at the website is awesome. Cheers!
I've blind tested both cocktails and honestly I really couldn't tell the difference! I don't mind the smell of eggwhite either but I was so fascinated that you can recreate foam in that way!
This was very interesting!!! I'm with you, I don't mind egg whites...
Thank you! ❤
I've come to realize that egg whites smell much worse over time. If you let your drink set for a little while (or God forbid you forget to wash out your empty glass) the smell instantly becomes wet dog central.
@@braydenyonts3758Yes, agreed. I feel like I need to finish my drink in less than five minutes or else it's ruined.
Def gonna try this out! So much more convenient than dealing with extra yolks or chickpeas.
Cheers!
Man, I was just wondering how to make a eggless foam for a holiday cocktail party with vegan friends and there you are, as always, right on the spot! You rock!
Happy to help! Cheers!
I have a feeling I'll be drinking more whiskey sours this winter. Adding egg white always makes the texture better, but it's such a hassle. Glad to have found a solution!
This is the first video of yours I've seen. Amazing! Also thanks for specifying the methocel used, they all do such different things! Cheers!
Welcome aboard! Cheers!
Thanks a lot I was looking for something like this for a long time 👍🏻
i simply love this channel for stuff like this!
Thank you!
My Kuvings VACUUM blender makes this super super easy. Everything in blender and blend. I believe the vacuum blend makes both super syrup & super juice more shelf stable too! Less O2 mixed in to liquids. Love these recipes, thanks!
Fantastic as always
Again… such great informative cutting-edge content. THANK YOU!!!
Awesome! Thank you!
Great video, Kevin. How long is the shelf life of the super syrup?
Thank you for the video! Thats very interesting💗
This is absolutely fascinating
First time here. Thank you for the content. I look forward to more.
Really interesting stuff, Kevin! I'm not sure it's right for a home bar situation though given the number of steps in this process and the much shorter shelf life that Mike mentions in your video. I love seeing new innovations in bars though!
You might want to consider adding 0.05-0.1% of Sodium Benzoate to your syrups, so you won't ever have to worry about shelf life again.
@@JustiaFiat I am intrigued by how to use this ingredient to prolong shelf life. Please can you elaborate? Thanks!
I tried making this with CMC (=Caboxymethylcellulose) and that doesnt work. I thought it would since Methylcellulose and CMC are used for similar application, but allas.
Worth mentioning I reckon.
I struggled with this until I zoomed into the photo and found the exact methylcellulose he used - its HPMC. Thought I'd comment to avoid people losing time doing their own research
I actually like egg whites myself, but I think I'm still going to give this a try just for the convenience factor of not needing to fiddle with eggs to obtain that wonderful silky texture.
Let me know how you like it 😉🥂
@@KevinKos I finally got around to trying it, and I love it! It's a very convenient way to add that body and luscious head to a cocktail, and I also love the texture it gives a stirred cocktail. I also had a stroke of genius and used it to sweeten an ice cream base taking advantage of the three stabilizers to create the smoothest ice cream I've ever had in my life. I think I'll introduce it to my friends as Triple Gomme Syrup after the three gums. Thanks again Mr. Kos!
This is genius! I’ll have to try this out. The smell of egg white can be off putting. This is such a game changer. Thanks for sharing!!
Thank you!
You are a very fun channel to watch. Glad I found.
Glad you like it! Thanks!
Awesome vid! Mike C is a cocktail wizard!!
He really is!
Like always great content in your vids 🔥
super amazing, i will give it a try and apply it on my flavor blaster 😁
my gosh Kevin... you and your team are always elevating the cocktail game for us viewers on youtube! thank you as always for bringing this amazing content! Going to definintely try this, as my vegan friends will appreciate!
Thank you very much for the kind words, Jon! I'd love to hear what your friends think when you make this for them. Cheers!
Eventually I'd like to try this but if I never do, I've at least learnt the egg over the hawthorn strainer trick. Game changer
i can only make mocktails since im not at that age where i can buy alcoholic stuff.. but your channel really help me a lot for creativity!
You can use Super Syrup, add lemon and plenty of ice and male a Mocktail Sour! Thanks for watching and cheers!
I made this and I am quite happy with it. Bear in mind it’s only major limitation is the amount of foam being tied to the amount of sugar. So works great in a daiquiri style sour (i.e. no liqueurs), but not great in something like a Margarita. Also requires a good dry shake.
why would you add a foaming agent to a margarita?
Can’t wait to made this!
Awesome, let me know how you like it!
We use aquafaba at my workplace and the ckickpeas are used in the kitchen. We tested other foaming agents which are no comparison to what eggwhite/aquafaba can accomplish. I look forward to trying this one day.
Let me know how you like the results!
This is amazing! I’m always looking for ways to keep my cocktails vegan. It was doubly cool that you put the calculator on your website.
Awesome! Cheers!
Super great video as always, thank you for always sharing Sir Kevin, my big concern is how long does it lasting for the homemade super Syrup? Thank you for attention.
That is a super cool Idea! Great Video!
Glad you like it! Cheers!
"in METRIC, of course"
cheeky ;)
KEVIN!!! This was a great video!!! I love sours, so I'd love to try this!!! How do you feel about pasteurized egg whites?? Foaming bitters are good, but def lack the "mouth feel" of egg whites. Thanks!!! CHEERS!!!!
Thank you so much! I used to use pasteurized egg whites in a bar but now we will switch to the Super Syrup. I agree with you about the foaming drops. Cheers!
Sounds too good to be true. good Video, i Love the insane quality and effort. Keep Up Guys :)
I thought the same when I made the latest recipe for the Super Syrup. Thank you!
I've never used egg whites in my drinks due to dietary sensitivities, so I've been using aquafaba for years, but this will replace it. You are right. The aquafaba does impart a slight flavor. You won't notice it in a sour, but you will in something more subtle. So yes, I'm excited about this!
Kevin is back with another awesome video
I appreciate that Sameer, cheers!
Freaking amazing! Perfect for vegan alternatives in cocktails, increasing the public target.
Glad you like it 😊🥂
Great video as always, Kevin!
What Is the shelf life of this super syrup? And I think it would be a great idea to include shelf life for every special ingredient video you make from now on.
Absolutely! And storage directions
Nice Video! Thanks!
Thank you too!
Ooohhhh. I was just talking with a friend who was vegan and missed whiskey sours. Will have to try this!
Awesome! Cheers!
I am not sure if I follow this channel because of the boose or because of the engineering of the cocktails plus the visual effects. The latter have been getting to be the source of a huge curiosity and satisfaction. 👌
Thank you, Paulo, we appreciate you for following the channel for any or all reasons above!
@@KevinKos just to make sure I expressed the correct idea: the main topic is very interesting! The thing is that I started following your channel maybe by the first wave of confinement and I have been watching the evolution of the production of your videos. Lately, the visual effects you use are some sort of easter egg. I've been eager to see what you will come up with every new video.
@@prdcs thanks for noticing that! I will work even harder on the visuals!
Another thing I need to try.
Cheers!
thank you for entertaining and informational videos. thanks and cheers. Oredered some Liber & Co thanks for additional saving.
Thank you, hope you enjoy the syrups and that you continue to enjoy the videos! Cheers!
Hello Kevin,
First of all thank you for your channel. I learn a lot every time I watch it and it's really good having someone sharing techniques about drinks.
Second I'm having a problem with the super syrup. I tried to replicate at home twice until I realized that I didn't buy methylcellulose, I bought carboxymethyl cellulose because this one is a little bit more accessible in Brazil. I wanted to know if you know the difference between methylcellulose and CMC and if there is a measure to use it and a right temperature (when I tried to put boiling water on CMC it firmed it like a thick gel).
I did the gum syrup and it worked just fine, but I really wanted to make the super syrup work because it would help me a lot at work.
Again, thanks a lot for your content. We, as bartenders, need more channels like yours, since we could apply so many different techniques behind the bar, but don't have a proper professionalization of the job, like gastronomy.
Kind regards.
Hi! Cmc doesn't work the same as methylcellulose. Have you tried ordering it on Amazon?
@@KevinKos I live in Brazil, so our Amazon it's local, but thanks for answering anyway. It's not easy or cheap to find methylcellulose over here, but I'll give another try 🫠
Methylcellulose also has the benefit of being a bulk-forming laxative
Thank you for the recipe Kevin. This is awesome. Quick Question: I am unable to find Methylcellulose where I live and getting Carboxy Methylcellulose instead. As far as I could read online, they are very similar. Could you let me know if they are like for like replacements?
Glad to share the recipe, Ankit. I'm not really sure about that, since this MC was what I could get online (there were no additional names, like the F50 used by Mike). If you find any additional information on this topic please report back and share what you've learned! Cheers!
I am a chemist and I can assure you that methyl cellulose and carboxymethylcellulose are completely different animals with very different properties. They are not substitutes for one another.
kevin i have a question: super syrup can be used in catering events for many people, let's say a person drinks cocktails with supersyrup all night long, is that fine or is there a limit to the number of drinks a person can have with supersyrup?
@KevinKos I have been using many of your syrups and particularly the Super Syrup for over a year with my cocktail program. I have decided to try to use it with a cocktail I had previously used Egg white with. It is a Rosemary Hemmingway. So I tried making a Rosemary Super Syrup by making Rosemary water and using that blended with sugar and Xanthum Gum. But the foam is dissipating Super quick unlike with the regular Super Syrup. I have been trying to remedy but have become a bit stuck of what is doing it
I'll definitely be trying this. We've used aquafaba, but it never really satisfied like egg whites.
I already make my syrup and add a few things to the recipe. It takes a day or so of heating, cooling and heating again. Do you think that the Methylcellulose, Gum Arabic and Xanthan Gum would hold up? Or maybe I'd be better off mixing them separately and adding at the end?
Incredible information and help. I just want to add a small detail: the whiskey sour does not contain eggs. If it comes with it, it's called Boston Sours. according to the cocktail manual published 1862 greetings from Argentina SDD
Great vid as usual. Was going to stock up on a few Liber syrups between their summer sale and your added discount. However, when I got to checkout o saw to my chagrin that shipping charge was almost as much as the syrup. Abort mission and go to Amazon prime.
Oh man, that's a bummer! When I checked I saw free shipping, but I had just over $50 in my cart (after all the discounts) which I now see it applicable for orders over $50. The shelf life of the syrups we have in the studio seems to be great, stored in the fridge after opening, of course. Thanks for watching the video and your comment. Cheers, Adam!
Great idea! I am going to try this at my next cocktail house party. I don't mind using egg whites but it's such a waste of yolks but I also don't make enough cocktails to justify buying a carton of egg whites. I tried using egg white powder as well (buy at baking shops) and it works fine but it's messy and can get lumpy :/
It's a game-changer for parties! Check out the episodes with pre-batched cocktails as well and enjoy your party, cheers!
I've always found egg alternatives can't compare to the mouthfeel of the egg. Initially they'll be close, but the head settles out faster and the mouthfeel gets thinner. I'd be interested to hear how they compared over time. I've also found that often the egg smell won't be noticeable at first if you use fresh eggs, but as the cocktail warms over time it becomes much more apparent.
Great observation, Dan! Let me know if you decide to give Super Syrup a try and how that compares for you. For science! 😉 Cheers!
The wet dog smell dissipates if you prepare your egg whites before service. Liquid will intelligence has a page or two about it.
I’ve made several sours with super syrup and the foam goes nowhere! It is very persistent. Also the silky mouthfeel is really luxurious. I will probably never use egg white again.
Hi Kevin, love your videos.
I have 2 important questions that are unclear:
1. Is the super syrup a substitute to simple syrup also? How to calculate the amounts?
2. Are you using Hydroxypropyl Methylcellulose (F50)? Or just
Methylcellulose?
고맙습니다 슈퍼 시럽을 만들어 보고 저희 업자에서 사용해 볼까 합니다 감사합니다
좋은 정말 잘 보고 가요
Im allergic to the whites of eggs so this will help me greatly, i love a good sour but never tried the foamy versions because i cant have the egg whites
I just made this and I’m really happy with the taste ! Thanks for the educational videos ! Nevertheless I couldnt get a thick foam like you do, any advice on what to tweak ?
I am happy that you like it! What cocktail did you do with it? Did you do a reverse dry shake?
@@KevinKos Hey Kevin! Thanks for the reply. I just notice that the methylcellulose I bought isn’t pure… I will try again with a better product ! Thanks for all the precise and creative content !
I've seen literally hundreds of cocktail videos, and this is the FIRST time I've ever seen that Hawthorne strainer for the egg trick. It's fucking genius
Thanks Kevin and team! Quick question - what's the maximum amount of time I can let the Gum syrup sit by itself before using it? Having it precisely sit for 12 hours makes it difficult to plan when I can start the whole process.
Bring the bloopers back! :)
KEVIN!!! CAN YOU PLEASE TELL US WHAT LABEL MAKER YOU USE FOR LABELLING BOTTLES 🙏
Fantastic video! Could this be made into a "rich" super syrup? With a 2:1 ratio of sugar to water.
Hi Kevin!. Nice video!.
Could I use Carboxymethylcellulose instead of Methylcellulose??
Thanks!!
Im gonna answer myself...
After testing with both, this is what I found:
This 2 components are completly diferent, and you will get 2 huge diferent results...
Starting with:
1) Methylcellulose E Number is E461 and Cas Number is 9004-67-5
2) CarboxyMethylcellulose E Number is E466 and Cas Number is 9000-11-7
You dont need to know nothing more...
I TEST both, and Carboxy is not what you are looking for, is not working at all...
Greetings.
question if you wanted to add more sugar to made it self stable how would that affect the rest of ingredient. For example I tend to make simple syrupy 2:1 ratio of sugar to water because syrup won't expired and don't need to keep it in the fridge. so long will the super sour syrup will actually last.
I use methyl gel, Xantan and water. Works pretty well
Would be interesting to add Food Grade Polysorbate 80, which is a powerful foaming agent, to the syrup as well as the methylcellulose. Or alternatively something like Foamex Quillaja Extract which is derived from plants, much harder to get though than Food Grade Polysorbate 80. Modernist Pantry for instance sells Polysorbate 80. Searching around a little bit while writing this I fell over a product called Fee Foam protein replacement by a company called Fee Brothers, it uses polysorbate 80, would be really cool to see you use it!
Could you tell, will this syrop form the same foam without methyl cellulose? I didn't find any for food application in my city. Or maybe there are other substitutors?
Hello, Friend of Cocktail!
Do you know if I can replace MC with CMC (Carboxymethyl cellulose)? It's difficult/impossibe to find in Poland so I'm wondering if it can also be used instead of MC.
i've had a dumb idea related to my other comentt, what if the egg whites were procced and mixed vigouraoy with some foam agents and stabilisicers, then its humidiry reduced around 15% and then when the drink was made put in a mixing device inside a cold vacuum chamber for a few secs so the foam expads even further
Thank you Kevin, this syrup became an essential behind my bar and pushed my into trying a bunch a different sour variations with some great results!
Also because I love to play with your Grapefruit super juice I noticed that when those two are mixed it doesn't foam well... Maybe because of MSG, or malic acid ? Idk, I'm just letting you know, it's interesting.
Cheers !
I notice that on a cocktail made with lime juice (which also has a malic acid) the foam dissipates a bit faster than usual. I guess the problem is in malic acid.
Solved mystery ;)
Probably never make super syrup but omg crack the egg over an upside down strainer?! Genius!!
You are my hero ❤
Thank you! I'm allergic to eggs so this is so useful
Glad it was helpful!
I can't seem to get this syrup to work. I've tried both this recipe and the original (including different types of methylcellulose) and every time a make a drink, the small head fizzes away in seconds. Single shake, dry shake, reverse shake, nothing helps. Do you have any ideas what might be going wrong?
So... Using superjuice and supersyrup you could pre-batch a classic egg white cocktail! Quite useful!
😉
are there other alternative for Methylcellulose? Cant find here in the philippines. Thanks
Question: Can I replace the COLD WATER with a blend of water & strained blended fruit puree? or will the acid destroy the stabilizers before I get into service? Thank you
That handlebar mustache is impeccable my dude
I'm incredibly excited to try this. I always found the smell quite off-putting. Thanks!
Cheers! 😉🥂
Thanks for this recipe, Kevin. I love the texture of the egg white in my cocktails, but usually I preferred don’t use it in home because I don’t know what to do with the yolk. And the aquafaba it’s a great substitute, but needs to be prepare with some hours in advance, and usually I want my cocktail in the moment 😄
Thanks again, guys.
There are also cocktails that use egg yolk.
Or you could make a custard with the yolks. (For tomorrows dessert or cake)
You could use the combination of a yolk and cream or milk to make a rich and creamy drink or a luxurious coffee.
Bin it lol
Hi Kevin. Excellent episode. As usual. Am never disappointed.
Have you considered teaming up with food and beverage chemists/scientists to delve deeper into your beverage and spirit gastronomy. It appears you are headed in this direction. I wonder if cocktail science will soon be a thing!.
Cheers.
hai kevin !
you look so amazing for inspire me
but i want ask you, what type methyl cellulose you are using?
It's specialingredient Methocel. It should be the same as F50 Methylcellulose.
I gotta admit I'm getting tired of lemon curd, custards, and super intense omelets. I'll give this a try lol
Made 240 ml using the calculator. Is the sugar supposed to fully dissolve in the 40 seconds with cold water? I used an immersion blender since I don’t think it would have reached the top of a blender.Strained final mixture and still looks like a lot of non dissolved particles in there.
Is it possible to use metilgel with a siphon canister , in order to create a foam ??
ooohhhhh okay you go boyyyy
Amazing.What is the life span of this magical, super sour syrup? Thanks,