Your Cocktail Needs Baking Soda!
ฝัง
- เผยแพร่เมื่อ 13 มิ.ย. 2024
- Your cocktails need Baking Soda! Making better cocktails is as easy as adding Baking Soda to them to correct their pH, which allows you to even incorporate vinegar without the strong and overpowering bite of acetic acid! The mastermind behind this technique is Liberty Adams, a bar manager at the Japanase restaurant Takibi, and we’ll first try his Reverse Engineering cocktail to see what Reverse Acidity does when you add baking soda to your drinks. We’ll then follow that with a Baking Whiskey Sour using an Improved Orange Shrub that will even go great in your Mimosas. So if you’re ready, it’s Cocktail Time!
Get Gum Syrup and many other great options from Liber & Co.: bit.ly/CTandLiber
Get a Brix Refractometer: geni.us/TE0OV
Get a pH Meter: geni.us/nOPCgh
Get a Magnetic Stirrer: geni.us/YOByg5
Check out the recipe for these improved cocktails using Baking Soda here: www.kevinkos.com/post/baking-...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
🙏 𝗦𝘂𝗽𝗽𝗼𝗿𝘁 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗣𝗔𝗧𝗥𝗘𝗢𝗡: / cocktailtime
🍸 𝗗𝗼 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗯𝘂𝘆 𝗺𝗲 𝗮 𝗰𝗼𝗰𝗸𝘁𝗮𝗶𝗹?: www.buymeacoffee.com/kevinkos
A massive thank you to all our Patrons for their support, especially "Old Fashioned" patrons Julien Laucke Johannes Haas, Aaron Merkle, Mike Conners and “Negroni-Wall of Fame” patrons Cesar Garcia, David McDermitt, Joerg Meyer, Nikola Bulajic, Kris Kemp, PhotoJoseph, Kyra Carbone, Benjamin Tran, Hokky Tio, Trevor Harbeard, David Bryne, Gerard Fortuna, Oleg Smityuk, Per Almén, Eric Lindstrand, Bo Yin and Jan Verdier!
Check out the episodes when they joined and their spots on the Wall of Fame here: www.kevinkos.com/wall-of-fame
📨 𝗡𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿
Join “the Cocktail Times” newsletter and get secret cocktail tips and my answers to the most frequently asked questions! Sign up here: www.kevinkos.com
🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦
Get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 if you live in the US: bit.ly/Bartools
🔬 𝗠𝗜𝗫𝗢𝗟𝗢𝗚𝗬 𝗚𝗘𝗔𝗥: geni.us/h0A2aC3
● Precision scale: geni.us/cWyu
● iSi whipper: geni.us/kG7oS5
● Mortar & pestle geni.us/QLALC3
● Bitters bottles: geni.us/iOM1b4E ; geni.us/5KSIdv
● Works Apron by WELLTA: welltaboualaphanh.com/
● Sous Vide cooker set: geni.us/ldAXX2
● Precision scale: geni.us/cWyu
● Chemex: geni.us/TEPWJ
● Blender: geni.us/qNY76
● Magnetic stirrer: geni.us/YOByg5
📖 𝗕𝗢𝗢𝗞𝗦: geni.us/PgQ3Um
● Liquid Intelligence by Dave Arnold: geni.us/MIgy
● Drinking Distilled: geni.us/USRt
● The Bar Book: geni.us/LqMZ
● The Flavor Matrix: geni.us/9PJj3R
● STB Cocktail Guide: geni.us/6rtBo
● Imbibe!: geni.us/2ukBld
● Meehan’s Bartender Manual: geni.us/kYNiW17
📹 𝗦𝗧𝗨𝗗𝗜𝗢 𝗚𝗘𝗔𝗥: geni.us/tDzbg
● A-cam: geni.us/CQCHSS
● main light: geni.us/j4lAbU
● practical light: geni.us/IIZe
👕 𝗚𝗲𝘁 𝘁𝗶𝗺𝗲𝗹𝗲𝘀𝘀 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗠𝗘𝗥𝗖𝗛 𝗵𝗲𝗿𝗲: my-store-11171765.creator-spr...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
Check out last week’s episode and learn how to make Super Foam, a 1 to 1 vegan replacement of egg whites in your cocktails: • EGGS ARE DONE! Super F...
🤝 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕, TikTok or 𝗪𝗘𝗕
● kevin_kos
● cocktailtimewithkevinkos
● www.kevinkos.com
0:00 Today on Cocktail Time
0:37 Reverse Acidity
1:44 Balsamic Syrup
3:56 The Reverse Engineer Cocktail
5:24 Improved Orange Shrub
7:56 Baking Whiskey Sour
9:24 Bottom of The Glass - Baking Soda Reaction!
10:23 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #bakingsoda #vinegar
![[Full] อังคารคลุมโปง Close Up EP.49 | คนใกล้ผีคนที่ 49 : หมอฉุกเฉิน “หมอบอส” (Thai Sub)](http://i.ytimg.com/vi/dKPUaX7UxMQ/mqdefault.jpg)
What are you making first using baking soda 😉?
Get Gum Syrup and many other great options from Liber & Co.: bit.ly/CTandLiber
Get a Brix Refractometer: geni.us/TE0OV
Get a pH Meter: geni.us/nOPCgh
Get a Magnetic Stirrer: geni.us/YOByg5
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 have been experimenting with adding a small amount of baking soda to my saline solution. The results have been fun and unexpected.
I was soda-lighted to try these Baking Soda cocktails 😂
I always look forward to your puns. This one was soda-lightful.
Baking soda also leaves behind sodium ions, which theoretically should have a similar effect to a small drop of saline solution. Citric acid and baking soda, for example, form sodium citrate, which has a zesty salty taste. In smaller amounts, I'm sure it would be hard to tell the difference between that and saline.
"No Honey, I'm not drinking too many cocktails - I'm doing science!" 👨🔬
😂
Thanks for all master, i needed see this video 3 times for make my notes and try with a clarified soda
I’m an organic chemist by training. At 8:00 that was some great work using the magnet to retrieve your stir bar.
🤩
Love it, thank you for the enlightening lesson 👨🔬
Glad you enjoyed it!
👨🔬 Excellent video! Can't wait to try!
this is my fav channel, keep the incredible work I really love how much effort you put on your videos and how it covers a scientific approach
Wow, thank you!
Amazing technique! Great to know 👨🔬
Thank you! Cheers!
Always pushing the frontiers of mixology 🧑🔬
Thanks!
Thank you Max! You're a super friend of cocktails 😎🔥
I'm delightfully overwhelmed. Great job, Kevin!
👨🔬 Soooo interesting ! Thanks!
So awesome. 🧑🏿🔬
Great video!
Glad you enjoyed it
🧑🔬 i will have to try this am weary intrigued to test it out
👨🔬 never thought using baking soda in a cocktail, amazing!
This really puts shrubs into a whole new category between cordial and shrubs! 🤩🧑🔬
👨🔬 There is, for sure, a lot of info, but it is AWESOME!!! Thanks, Kevin
Glad you liked it Carl! Cheers!
As a shrub lover, I need to give this a try
Almost forgot 🧑🔬
👨🔬 The balsamic in a cocktail sounds interesting..will have to try it sometime..
cheers!
Love it! Funny how you can still taste the vinegar without the acidity. 😁
cheers!
🧑🔬 I really cant wait to try out the balsamic vinegar syrup!! I've always been a huge fan of balsamic vinegar and so far only ever used it in bloody marys (which I highly recommend), but now I can try out one of my favorite flavours in a whole new way! :D Thank you SO MUCH
with pleasure!
I absolutely love your suit. May I ask where I can find your tie? Thanks.
Cheers! 👨🏼🔬⚗️ 🍸
First I wanted to compliment you on the work you do every day, but I have a question for you: what is the formula for calculating the quantity of bakin soda to use for the various vinegars?
Question: do you need the vinegar to begin with? Does it help to extract flavor? Could it simply be replaced with water+citric+malic acid?
For Science of course!👨🔬
Kevin- love this technique!
I just gave the recipe a try, and had a quick question…
After mixing baking soda into my balsamic vinegar (6% acid) and achieving the correct pH, I moved onto the next step of getting a baseline Brix reading using my refractometer.
Before beginning, I calibrated with some distilled water to ensure the tool was properly zeroed (it was). I then added a few drops of my vinegar.
The reading, without any sugar added, was 60 brix. I cleaned the refractometer and tried a couple more times, but came to the same result.
Seeing as I followed all of your measurements, I decided to add the amount of sugar you recommended. After doing so, my brix reading was in the high 70s.
Any ideas why this may be happening?
Thanks!
🧑🔬 I'll probably have to watch this video about a dozen more times before all this information sticks!😂
I just bought some things to make a shrub of my own, too...
enjoy! Cheers!
How long do you keep it in the fridge?
Keep it simple, leave a half bottle of red wine open on the desk like weeks or so, disturbing wildly time to time and voila you have a vinegar to drink directly. Ooh so sour!😊
Loved to see the Bottom of the glass as an ex-chemist 👩🔬
🤩🤩🥂
Oh man I heard "Portland" and I was like I'm not far from there! Lets go check this place out! Sadly it is Temporarily closed. Sounds like there was a fire in their kitchen.
Thanks for letting me know about a place that is 12 miles from me, all the way from across the Sea 😆
Welp clearly I didn't watch the video long enough!!! 🙃
No worries! I hope it opens up again soon. Cheers!
Thanks for this super insightful video! Couple of questions:
1) When doing something like this for a clarified milk punch like you mentioned earlier in the video, would you add the baking soda to the mixture before or after straining it?
2) I noticed you dry shook your sour after shaking with ice, is there a reason your dry shook after?
for 2), when using the super syrup / super foam, it is easier to obtain the foam by doing a reverse dry shake.
1) after the punch is done. Cheers!
exactly!
Awesome thanks a bunch!@@justinchong579
Awesome, thanks a bunch, I'll be sure to give that a shot@@KevinKos
🧑⚕️ always the number 1 😂
👨🔬 Wonderful episode Kevin that made me so thirsty
thanks!
Loved the episode! I am always a huge fan. I want to caution the use of baking soda instead of baking powder. Baking soda contains the basic baking powder with a an acid so that when you add moisture, the reaction produces Co2 (thereby producing a rise in baked goods). It seems you are using baking powder since you are already providing the acid!
thank you for pointing this out!
Love the additions of the Little Hand as I'm sure your Old Hand is busying helping with your little one and can't be around for as many shoots.
True! Glad you like it!
I just love how you have all these chemistry lab tech gadgets but you juice oranges by hand. Old School. Love it. ;)
tl;dr for what follows: it's a cool idea but the execution is terrible.
uhhhh... you'd be laughed out of a chem lab (or any bar I'm running) if you show up with either that pH meter or that refractometer. the refractometer step he doesn't mention that temperature is important and the food dye in that grocery store balsamic is going to throw off your reading. his pH reader isn't "good" or even "passable" - if you buy one it WILL require calibration & WILL break inside of a month of use, not to mention it isn't capable of accurate readings to that sig.fig.
that's a frustratingly cheap grocery store bottle of "balsamic" when he's telling you to use something decent. you'd get most of the flavor & depth you'll get out of this process just using the things they're adding to that vinegar to make it taste more like a *real* balsamic vin. that app is unnecessary brix calculations are easy to do in your head or on a piece of scratch paper, but if you like apps sure whatever.
if you muddle like that in a glass beaker it WILL break. that's the wrong way to juice oranges, you're extracting more pith that way & getting off bitter notes - in the absence of pectinase you'd do a lot better with an old-school upright extraction which won't pull pith and is actually reasonably more efficient. he's using a shit blender, get a vitamix or die trying. his straining technique is inefficient & bad, stepped straining is more efficient & less stripping.
those jiggers suck for accuracy, sure they look sexy but Japanese style or bust. don't buy syrup just fuckin' make it. I hate his naming parlance
I get he's gotta make money somehow but jfc, do better man. this is basically just a commercial for the products he's using and the books he links - through affiliate links - he clearly hasn't read or understood them.
thanks for coming to my ted talk.
❤
Wow, Would this fix a vinegary shrub when we pick the wrong vinegar?
The flavor wil still stay, but you can eliminate the acidity.
What the use of magnetic stirrer?? In term of mixology
it mixes syrups, liqueurs and cordials easily. You can use regular whisk instead of this.
🧑🔬At first, I thought this was going to be a way to get foam as well as PH balance (due to the CO2). Of course you do have the super foam, but what if you were to rearrange the order so that you get the super foam and the carbonation at the same time?
This foam dissipates too fast so it won't do the job.
Verjus is another acidic alternative that has a lot less bite than vinegar.
I’m not so sure at ALL that drinking baking soda is healthy or smart .
I’d check with several veteran bartenders about this, and... my Doctor Before doing so .
Baking soda can be consumed in small amounts like this one, and due to the reaction, much of the baking soda is released as CO2. But of course, check out about that somwhere else if you want to be sure. I am eager to hear another thoughts. Cheers!
@@jnstonbely5215 I'm guessing you've never heard of Alka-Seltzer, which is sodium bicarbonate, aspirin, and citric acid. You drop a tablet in a glass of water, and drink it. Sodium bicarbonate (baking soda) is a common heartburn remedy.
In what sense do you feel your orange shrub was “improved” by this technique?
with appliying other acids than just acetic.
Following instructions but only getting a very thick foam. No liquid at all
even when it settles down?
At 2:49 you said "another 4 grams of baking powder", but I assume you meant baking soda? At least here in the States, baking soda is just sodium bicarbonate, whilst baking powder is usually sodium bicarbonate along w/ corn starch and monocalcium phosphate. I feel like corn starch would not be a welcome addition to this recipe.
Thank you for pointing this out!
Just a quick tip. Those cheap PH meters are really bad. Almost never accurate so if you use it often it might be better to just get a good one from the start.
👨🏻⚕️
👨🏾🔬
👨🏻🔬
🧑🍳
👨🔬
🧑🔬
baking soda is not exactly the same as sodium bicarbonate
👨🏼🔬
👩🏻🔬
👨🔬👩🔬
👩🔬🧑🔬👨🔬
No it doesn't my crack already has plenty baking soda in it. 😂
🧪👨🔬 🧪
How to turn cocktails into a total chemical shitstorm.
Sodium Bicarbonate is baking powder not soda
Are you sure Liberty is not a woman's name? 🤔
cool technique, presented horribly.
your setup is bemusing and frustrating, presenting your tools as equivalent is borderline misinformation. do better man c'mon. don't encourage people to buy a $10 digital pH meter that will not work properly, need calibration, & break in a week and become e-waste. don't encourage people to buy an analogue refractometer when digital ones have been good and cheap for literally a decade.
sincerely,
every bartender probably ever. definitely this one.
man the more I think about this video, the more disappointed I am in you. do better. re-read liquid intelligence, you clearly didn't get a lot out of it.
👨🏻🔬
👨🔬
🧑🔬
👩🏻🔬
👨🔬
👨🔬
🧑🔬
🧑🔬
🧑🔬
🧑🔬
🧑🔬
🧑🔬
👨🏻🔬