Robi, thank you again for the present! If I have to write the book before our next birthday (which seems impossible at the moment!) would anyone else be interested in reading it?
I have a bottle of Lillet Rose that I still haven't opened (my gf is French [Alsace region] and says Lillet is not very popular there), but I did open a bottle of Martini Bianco by mistake (I thought I´m opening Martini Dry) and it's probably the worst drink I ever tried. It literary tastes like a metalic-headache. But I am a huge fan of Martini Fiero. I recently bought 3 bottles on sales and can't wait to finish a bottle of Martini Rossso that I keep in the fridge since the middle of January. I developed my own version of Italian Americano, but I got a bit borred from that (and started exploring cognacs and brandies). But I look forward to see your video, I think vermuth based aperitifs are perfect for this season.
I couldn't help but smile the whole way through this episode. There is something so genuine about this content. Also the technical design of the vermouth is incredible and inspiring. Is it possible to make your own Amaro?
@@KevinKos , this channel is above the rest! How about a diy fernet? Branca is a synonym of fernet for most people, i have done some fernet my self, they pretty good , but not very close from Branca s flavor profile.
Kevin I LOVE your videos !! I won WorldClass in my country this year and i’ve been on the lookout for a genuinely good youtube channel for cocktails and mixology and you are just lovely !! ❤️
Congratulations! Where are you from! I would love to have a WorldClass competition in Slovenia when I was still competing. Thank you! Glad you like it!
Hello! Just a little tip! Honey shouldn't receive heat superior to 46 Celsius, because it looses its good medicinal proprieties. Maybe add the honey after the sous vide!
I remember tasting rose lillet the 1st time and it was such a unexpected joy. I use to make a chamomile, rose lillet, cherry purèe and champagne night cap drink. I must admit I never thought to use scissors on garnish peel. Oh man as I wrote this I saw you did a chamomile mezcal drink. My guy.
yes, a good mixologist/bartender should be able to developed their own liquor/liqueur/infusing/fermenting/distilling included all fortified wine bitters and syrup to create a better flavor of cocktails at their home/bars 😁🇲🇨
Great idea! Maybe I will do the red vermouth in this way. Also you can try and have a great results with this recipe with classic room temperature infusion.
What made you add some wine before infusion and some after instead of just infusing all of it or just infusing gin? I'm curious because I want to make my own vermouth for a cocktail in the upcoming menu in our bar and I'm thinking about the best way to do so. Cheers and thank you for the great content.
Since I used Sous Vide for the infusion the wine oxidized in the process and it turned brown and It loses some of the wine flavors. French vermouths/aperitifs are usually more "wine forward" than the Italian ones so I added some fresh wine to the end to regain the taste of fresh wine in the product. Thank you for the question and for watching my channel. Cheers!
@@johnray920 the advantage is that you aren't losing alcohol while cooking through evaporation and that you can control the temperature of the infusion.
What a lovely video - heartfelt - so touching. I so enjoyed seeing how a blanco vermouth is made! Thanks so much Kevin! Your videos are first rate and I always come away with so much knowledge gained and I really appreciate that! I also get amazing thoughts on cocktails and variations! You are a master! 🙂
Hey Kevin, I wanted to ask your opinion on whether I should put vermouth (store-bought or homemade) in the fridge or just in the shelf to preserve its taste ? Because I see that you put gin to fortify the vermouth, does it mean that it is more shelf stable ?
Robi, thank you again for the present! If I have to write the book before our next birthday (which seems impossible at the moment!) would anyone else be interested in reading it?
Super interested in anything you'll make! Happy birthday, cheers
Definitely. 😍 Love your work.
The book was too perfect not to buy it for you! 😄
Take your time with this and make it a classic!!
100%
7:50 Love how you the Garnish even matches each of your Mustaches! Happy Birthday guys!
8:40 is pretty close too, right? 😄 Thanks, Chris!
Thank you, Chris!
I have a bottle of Lillet Rose that I still haven't opened (my gf is French [Alsace region] and says Lillet is not very popular there), but I did open a bottle of Martini Bianco by mistake (I thought I´m opening Martini Dry) and it's probably the worst drink I ever tried. It literary tastes like a metalic-headache. But I am a huge fan of Martini Fiero. I recently bought 3 bottles on sales and can't wait to finish a bottle of Martini Rossso that I keep in the fridge since the middle of January. I developed my own version of Italian Americano, but I got a bit borred from that (and started exploring cognacs and brandies). But I look forward to see your video, I think vermuth based aperitifs are perfect for this season.
Happy birthday to the channel! :D
Thank you!
Happy birthday to you both, cheers!!
Thanks, Josh!
Thank you so much!
Happy Birthday gents! Great episode, as usual.
Thanks!
Thank you so much!
I couldn't help but smile the whole way through this episode. There is something so genuine about this content. Also the technical design of the vermouth is incredible and inspiring. Is it possible to make your own Amaro?
Awesome. So happy to put a smile on your face while watching this channel. Thank you for the Amaro Idea. I will write that down and work on it.
@@KevinKos , this channel is above the rest! How about a diy fernet? Branca is a synonym of fernet for most people, i have done some fernet my self, they pretty good , but not very close from Branca s flavor profile.
Kevin I LOVE your videos !!
I won WorldClass in my country this year and i’ve been on the lookout for a genuinely good youtube channel for cocktails and mixology and you are just lovely !! ❤️
Congratulations! Where are you from! I would love to have a WorldClass competition in Slovenia when I was still competing. Thank you! Glad you like it!
Happy Birthday to the channel! Those tasting glasses are adorable!
Thank you, Heather! I actually got them from my uncle's vintage collection and Kevin said they'd be perfect for this - and he was right 🤩
Thank you! Those glasses are lovely for sure 😊
I do enjoy Lillet but this sounds like a great way to make your own. Happy bday gents!! 🥳🎉🎂
Thank you! 😊
Thanks a lot!🥂
Such a heart warming episode. Seeing Kevins genuine reaction to receiving a gift was great. Good work gentlemen and Happy Birthday Channel!
Thank you, Julian! That really was awesome, I'm not sure I'll be able to surprise him again next year 😄
😍 Thank you!
Haha! for sure! 😃
Lovely episode, guys. Happy Birthday and have a precious Vermouth sip time 😍
Thanks, Georgi!
Thanks a lot, Georgi! 🥂
Another masterpiece, thank you ! how about soon a RED vermouth DIY episode ? that would be fantastic...
Thanks for the idea! I am sure I will make it soon. Cheers!
This channel is insane! Much love from Singapore
Thanks a ton!
HAPPY BIRTHDAY you Two Magnificent bastards!!
Keep up the awesome work and god bless all you guys who make cocktail time happen.
Thanks, SkankBumJerry!
Thank you so much! It's so nice to see that you like the channel. Cheers!
Hello! Just a little tip! Honey shouldn't receive heat superior to 46 Celsius, because it looses its good medicinal proprieties. Maybe add the honey after the sous vide!
here before this channel hits 1 million subscribers, what great content
Thank you for believing in this channel. We will do our best to keep making interesting content. Cheers!
Yesssssss!!!!!!!!!!
🥳🥳
Made this today but subbed the Jameson for Monkey Shoulder (and used Lillet)! Tastes like lemon bubble gum, it's awesome
My thoughts exactly! Bubble gum taste all the way, yum!
Glad you like it! Thank you for trying it out! Cheers 🥂
@@KevinKos 🥂 cheers! I'll get some irish whisky to compare with the scotch, I'm curious to find out the difference
I remember tasting rose lillet the 1st time and it was such a unexpected joy. I use to make a chamomile, rose lillet, cherry purèe and champagne night cap drink. I must admit I never thought to use scissors on garnish peel. Oh man as I wrote this I saw you did a chamomile mezcal drink. My guy.
Yes, mezcal and chamomile work together beautifully. The scissors are great for this job. Thank you!
Watching this again. Great video. Do you think you will do any more sweet vermouth videos?
Possibly! I am glad you like it! Cheers!
Happy birthday 👍
Thanks!
What do you think the shelf life of this is in the fridge?
please teach me how to make Suze gentian liqueur !
Hi Kevin. Infusing igredients with sous vide would be always on 60ºC? For infused syrups or spirits too? About 1 hour infusing its enough?
Happy Birthday Gents! 🥃
Thank you! 🥃🥃
Really good vermouth. Say, how much cinchona could i add to make it closer to kina lillet?
Not sure about the amount of cinchona to be closer to Lillet Kina. I would have to make it to give you the right specs.
what's better than this? guys bein' dudes
Do you have any idea where I can purchase Slavonian oak? I'd love to age some shine on it.
Not sure. The best way would be to travel to Slovenia 😉
Hey kevin! How long can you store the vermouth without opening the bottle after making the recipe. Big thanks!
Fill it up the way to the top and close it, so there is no much air. It can be stored like this for couple of months, bot rather use it before that.
let's made homemade gin next ep please :D
That would be a bit more difficult 😃
Happy birthday to both of you guys! As for the book - Mommy needs a drink too, you know! 😉
Thank you! 😊 Does a mocktail count as a drink? 😆😉
I know darling 😃 Thank you!
HAPPY BDAY!!!! Lillet is def a must have!!! This looks so tasty!!! Great video!!! CHEERS!!!
Thanks, Tim!
Thank you, Tim! Cheers!
Man, maybe it's an amazing video, but I don't understand anything with your accent, sorry
Sorry. You can turn the captions on. Cheers!
4th in!! YAY!!!!
Almost, Tim! You got it next time 😃
Down the road of becoming a bartender i really appreciate this videos of homemade ingredients, this makes your channel stand above others, keep it up
Thanks a lot! Glad to hear you are learning from me. Cheers!
Hi Kevin, any recommendation for how long to infuse the wine when not sous-vide-ing it? Thx!
If he's going 3 hours then you can go 3 days in fridge.
3 days could work. I would recommend you to taste it every day and see how the flavors develop. Cheers!
I can't get Lillet where I live so this is perfect!
Awesome! Cheers!
I wonder how the process would be without a Sousvide. A week cold infusion? Thanks!
Happy Birthday. Sounds fun, if I only had a sous vide
Thanks, Uncle Pete!
It's a great tool for sure, but you can still do it without sous vide. Thank you!
yes, a good mixologist/bartender should be able to developed their own liquor/liqueur/infusing/fermenting/distilling included all fortified wine bitters and syrup to create a better flavor of cocktails at their home/bars 😁🇲🇨
Amen! 😃
Another great vid, happy birthday boys!!
Thanks! 😊
Thank you!
"actually Lillet Blanc is not a vermouth 🤓"
You are right. That's what I said at the beginning of the episode. Thank you!
Maybe an episode for those who dont have sous vide cooker?
Great idea! Maybe I will do the red vermouth in this way. Also you can try and have a great results with this recipe with classic room temperature infusion.
Happy Birthday, Guys ^^
Thank you!
Thanks!
Is there any other way to make it without a sous vide cooker?
You can make a classic infusion on a room temperature. In this case, leave it to sit for a week or two.
Happy birthday, fellas. Cheers! 🥂
Thanks, Steven!
Thank you! Cheers! 🥳🥂
Happy birthday guys 🎉! Amazing videos as always !!
Thanks Thom!
Thank you! 🥂🥳
Happy birthday🥂🍻🍸🍾
Thank you!
Speaking of birthdays, this was released on my birthday.
#ScorpioPower
Hey Guys ! Happy birthday to you all !
I’m very curious about where did you get the chinchona bark !?
Thanks, Lucas! I think Kevin can get you an amazon link for it (the store, not the actual Amazon rainforest 😄). Where do you live?
Here is the affiliate link to the chinchona bark geni.us/k4UCiMw Thank you so much!
Spill a little 😂😂😂😂
That surname rocks. Slavic for blackbird.
True! Glad you noticed it! 😉🥂 Thank you!
What made you add some wine before infusion and some after instead of just infusing all of it or just infusing gin? I'm curious because I want to make my own vermouth for a cocktail in the upcoming menu in our bar and I'm thinking about the best way to do so. Cheers and thank you for the great content.
Since I used Sous Vide for the infusion the wine oxidized in the process and it turned brown and It loses some of the wine flavors. French vermouths/aperitifs are usually more "wine forward" than the Italian ones so I added some fresh wine to the end to regain the taste of fresh wine in the product.
Thank you for the question and for watching my channel. Cheers!
@@KevinKos I have a follow-up question which is: what is the advantage/difference in using sous vide vs simmering in a cover pot?
@@johnray920 the advantage is that you aren't losing alcohol while cooking through evaporation and that you can control the temperature of the infusion.
Can't believe I share the same birthday with the Channel!
You share the same birthday with me and the director of the channel, Robi. Cheers to us!
@@KevinKos wow this is so cool. Will make this and tell you what I think!
What a lovely video - heartfelt - so touching. I so enjoyed seeing how a blanco vermouth is made! Thanks so much Kevin! Your videos are first rate and I always come away with so much knowledge gained and I really appreciate that! I also get amazing thoughts on cocktails and variations! You are a master! 🙂
I didn't realize this is something you can do. I'm excited now. I love DIYing things. I just never thought I could *make* vermouth
White Negroni time!
Cheers!
Very nice, I really enjoyed this.
Awesome! Thank you!
what can we change with worm wood? if its not available on market
It's hard to replicate wormwood, but if you don't have it use some other bitter agent. Horehound can be a great substitute.
@@KevinKos okay kevin
thank you very much brother
cheers
I use White Vermouth or Lillet with an Elderflower Tonic, mixed with a selfmade Forest Berry Infused Wodka.. my Fiance Love It in the Summerdays
Sounds delicious!
Very cool idea! Thanks for sharing!
Thanks for watching!
Hey Kevin, I wanted to ask your opinion on whether I should put vermouth (store-bought or homemade) in the fridge or just in the shelf to preserve its taste ? Because I see that you put gin to fortify the vermouth, does it mean that it is more shelf stable ?
still need to put it in the fridge, as yes it is fortified, it's still not fortified enough to be stable.
@@rickmunro4538 hey, thanks for the reply man. Based on your experience, how long do you think the vermouth lasts in the fridge ?
Nice sir ! Happy birtday🍸
Thank you! 🥂
Good stuff Gentlemen!
Thank you!
Love your channel mate!! You are taking it to another level ❤️
Thank you so much, Johnnyk!
Happy birthday from Taiwan!
原來你也來自台灣
Thank you!
Thanks!
Excellent idea - this is something I'd love to try
Awesome! I hope you will 😊