Do you have ideas for more cocktails with the DIY Pineapple Liqueur 🍍? Try Liber & Co’s delicious Pineapple Gum Syrup: bit.ly/CTandLiber Get a refractometer for your homemade liqueurs: geni.us/TE0OV 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/
Do you think this would be good with other fruits? Im thinking maybe a homemade orange liqeur, since i don't have a juicer, but the supermarket does 😊😊
The mixology community needs your take con Falernum and Allspice Dram Kevin, every new video of you blows my mind. You are inspiring me to start a bartending course. Keep on with the good work!
I love using a fruit's frozen liquid as ice. There's a drink that can be made here in Singapore which is all coconut using that concept - coconut spirit (arak) from neighbouring countries reinforced with coconut oil/young/old coconut flesh for taste nuance, fresh toddy (made from coconut flower nectar), coconut sugar (with coconut water for syrup), coconut vinegar, light smoke from coconut hair, shaken with coconut water ice and served in a coconut shell. Optional - coconut palm disk candied in the water and sugar for garnish and for something sweeter add coconut cream
That's a very cool method for concentrating the flavor. It's extremely gentle and not wasteful. I didn't think you could use it like this and have only used it once to make applejack from apple cider.
I'd really like to see you do DIY versions of Allspice Dram and Falernum 🤓 A while ago I created non-alcoholic versions of those two liquors, based on a combination of a shrub and oleo saccharum combined with the appropriate spices. You could really create some awesome drinks with those two things. The Falernum shrub I used in a cocktail I entered into a competition by No. 3 Gin with, and it even got me into the national semi-finals :)
🍍you never stop impressing. Another delicious variation of the jungle bird! I would be interested in either of the DIY liqueurs. Would you also consider a DIY amarro at some point?
Thanks! You can check them out in the link in the description. The link will take you to the kevinkos.com website with all the recipes. This way, we keep the description as organized as possible. Cheers!
@@KevinKos Thanks Kevin... I'm new to your TH-cam channel and I don't know the "house rules"... Usually the recipes are written in the description....sorry😏😏😏
I have created pineapple liqueur in another way - I have infused fresh pineapple with overproof white rum (I've used Worthypark Rum-Bar overproof rum) for 2 weeks and created oleo sacharum from leftover pineapple skin. Then I've mixed those two and diluted to have ~40% abv, but this version looks way easier than mine, I need to test it 🍍 I really want to see homemade versions of fallernum and allspice!
Hey Kevin! As always, love your videos. I have a request for a video that I thought might be cool for you. So I just had a sazerac at a local cocktail bar in Seattle (Roquette) made with a touch of Yebiga PRVA Rakija Plum brandy in place of cognac. I liked it enough that when I saw the same bottle of Yebiga for sale at my local liquor store I decided to pick one up. Since it seems like plum brandy (or slivovitz) is a popular alcohol in your area of Europe, I was wondering if you would be willing to do a video on the spirit, its history, and the different ways that you can use it? Would love to see it if you're up for it! Thanks! Travis
Could definitely macerate for a short time the pineapple peel in the alcohol in order to get some more flavour I reckon. Fantastic recipe and content as always ❤
Check out my "Limoncello made with vodka" episode to see how I approached making a liqueur with vodka instead of everclear. In short, I used a combination of techniques to try and "replace" the high level of extraction of flavors that we get from a high proof spirit. Good luck and cheers! Here's the link: th-cam.com/video/PoAhCW2M7AI/w-d-xo.html
It's nice to see the original margarita/daisy spec still being used. These super acidic sidecars on most bar menus are hideous additions to the cocktail pantheon.
I think you wasted the pineapple rind when making this liqueur, as that is how a lot of old pineapple rums and liqueurs were made, by infusing the rind.
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
Do you have ideas for more cocktails with the DIY Pineapple Liqueur 🍍?
Try Liber & Co’s delicious Pineapple Gum Syrup: bit.ly/CTandLiber
Get a refractometer for your homemade liqueurs: geni.us/TE0OV
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/
Do you think this would be good with other fruits? Im thinking maybe a homemade orange liqeur, since i don't have a juicer, but the supermarket does 😊😊
I would love to see you do a DIY Falernum video.
definitely would love an allspice dram recipe
Noted!
And Fallernun!!
Dram please with measurements for smaller amounts and large batch since dram isn't used too much
Please do Falernum! Or do both!!
Noted
🍍 I would love to see recipes for falernum and allspice dram.
Me as well.
🍍The only thing missing is a beautiful beach to fully enjoy these cocktails
Indeed true 🌊 ⛱️🏖️ 👙🙂💙
Oh yes! Cheers!
🍍
The mixology community needs your take con Falernum and Allspice Dram Kevin, every new video of you blows my mind. You are inspiring me to start a bartending course. Keep on with the good work!
🍍 I would like to watch an allspice dram video!
That Jungle Bird Swizzle looks delicious! 🤤
🤩
I think I finally know what to make with the coconut fat washed campari I made earlier this month! That jungle bird recipe looks so good
I love using a fruit's frozen liquid as ice. There's a drink that can be made here in Singapore which is all coconut using that concept - coconut spirit (arak) from neighbouring countries reinforced with coconut oil/young/old coconut flesh for taste nuance, fresh toddy (made from coconut flower nectar), coconut sugar (with coconut water for syrup), coconut vinegar, light smoke from coconut hair, shaken with coconut water ice and served in a coconut shell. Optional - coconut palm disk candied in the water and sugar for garnish and for something sweeter add coconut cream
🍍love this, I'm am honestly blown away by your commitment to cocktails, and I love how you try to use as much of the fruit as possible
That's a very cool method for concentrating the flavor. It's extremely gentle and not wasteful. I didn't think you could use it like this and have only used it once to make applejack from apple cider.
🍍 Outstanding video, Kevin. Thank you! I'd love to see a DIY Falernum recipe, for sure.
Thanks Kevin! Fantastic recipe! Do Falernum next please!
I like the idea of the pineapple ice in the second cocktail. Nothing goes to waste. Cheers! 🍍
I'd really like to see you do DIY versions of Allspice Dram and Falernum 🤓 A while ago I created non-alcoholic versions of those two liquors, based on a combination of a shrub and oleo saccharum combined with the appropriate spices. You could really create some awesome drinks with those two things. The Falernum shrub I used in a cocktail I entered into a competition by No. 3 Gin with, and it even got me into the national semi-finals :)
Id love a falernum recipe
Awesome stuff! Would love to see you approach to pimento dram
Nice !!! Thanks Kevin!
I'm certainly interested in Falernum and Allspice Dram recipes :)
🍍 I like the no added sugar aspect!
Awesome Kevin! I'd love to see a DIY falernum recipe.
Always love the content. I'm still trying to make it eventually 🍍
Delicious, cheers! 🍍
🍍you never stop impressing. Another delicious variation of the jungle bird! I would be interested in either of the DIY liqueurs. Would you also consider a DIY amarro at some point?
Interesting content.. 👍Kevin, if you can, also write the cocktail recipes on the description box🙂 thx😊
Thanks! You can check them out in the link in the description. The link will take you to the kevinkos.com website with all the recipes. This way, we keep the description as organized as possible. Cheers!
@@KevinKos Thanks Kevin... I'm new to your TH-cam channel and I don't know the "house rules"... Usually the recipes are written in the description....sorry😏😏😏
@@7-Liana-7 no worries at all! Thank you for being here, and welcome to the channel! 🥂
@@KevinKos Cheers!!! 🥂
Also, the recipes are written out at the very end of the episode ☝️😊
Another very good video 😊
Wouldn't it be better to use a slow juicer to obtain juice? How would the preparation process be different then?
Falernum recipe would be great given the Tiki recipes asking for it ;)
Would love to see DIY falernum!
🍍 I'd try it with crushed basil, lime, and ginger beer... Maybe some white rum too
I have created pineapple liqueur in another way - I have infused fresh pineapple with overproof white rum (I've used Worthypark Rum-Bar overproof rum) for 2 weeks and created oleo sacharum from leftover pineapple skin. Then I've mixed those two and diluted to have ~40% abv, but this version looks way easier than mine, I need to test it 🍍 I really want to see homemade versions of fallernum and allspice!
🍍
This one sounds super yummy.
I would love to see an episode on allspice dram and falernum because I can't seem to find one on the store at the moment.
Could you make a "madeleine" cocktail ? I've tasted one in a bar. Just perfect.
Your cocktails are just the best.
Santé from France
Yes
👏👏👏👏Kevin🍸
Is there any chance we will see DIY cointreau guide? Thanks in advance Kevin
Amazing ❤
Hey Kevin! As always, love your videos. I have a request for a video that I thought might be cool for you. So I just had a sazerac at a local cocktail bar in Seattle (Roquette) made with a touch of Yebiga PRVA Rakija Plum brandy in place of cognac. I liked it enough that when I saw the same bottle of Yebiga for sale at my local liquor store I decided to pick one up.
Since it seems like plum brandy (or slivovitz) is a popular alcohol in your area of Europe, I was wondering if you would be willing to do a video on the spirit, its history, and the different ways that you can use it?
Would love to see it if you're up for it!
Thanks!
Travis
Could definitely macerate for a short time the pineapple peel in the alcohol in order to get some more flavour I reckon. Fantastic recipe and content as always ❤
🍍Nice video, as always
🍍
Ooooooo allspice dram recipe please!
Would this work for peaches too?
🍍I do wonder if you could do this with a charred (or roasted) pineapple as well, that might enhance the flavour even more.
BBQ-ed pineapple? That's a great idea actually 🤔
Something you could do, is boil the rinds and core in water, then use that water for the syrup in a liqueur.
Why limit ourselves? I'd love to see both recipes for Allspice Dram and Falernum as they are quite difficult to buy where I live
Would 75.5% grain alcohol work too? I don’t have access to 95 or 96%.
How can i do your recipe , but using a 40% spirit , like rum or tequila... Have you tried ? Does the ratio , fruit juice/alcohol change?
Regards
Check out my "Limoncello made with vodka" episode to see how I approached making a liqueur with vodka instead of everclear. In short, I used a combination of techniques to try and "replace" the high level of extraction of flavors that we get from a high proof spirit. Good luck and cheers! Here's the link: th-cam.com/video/PoAhCW2M7AI/w-d-xo.html
@@KevinKos Thank you ! Santé !
🍍 please do a falernum AND allspice liquor 🙏🏼
Brix is not a reading of sugar content, but of all dissolved contents. So the 14 brix is not just sugar, but everything contained in the juice
Good to know. Thank you!
love the muffled voice coming from outside the freezer!
It was some cool stuff!
🍍!
I wanna see a DIY violet licor, I don't have here to make the Aviation
4:48 please title of the background music🙏
Feeling Alright - Gavin Luke 😉🥂
🍍
Talking about Zero Sugar, I think a series of homemade sugar-free (alternative sweeteners) syrups would be amazing!
🍹🍍
🍍Great ideas as usual...maybe you should change your name to : "The Elegant Gentleman Bartender." Or maybe even "The Aspiring Bartenders Friend."
I prefer sweet cocktails
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pinapple
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It's nice to see the original margarita/daisy spec still being used. These super acidic sidecars on most bar menus are hideous additions to the cocktail pantheon.
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I think you wasted the pineapple rind when making this liqueur, as that is how a lot of old pineapple rums and liqueurs were made, by infusing the rind.
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First
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🍍🧊 =❤
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