Man, this episode is sweet. Can you count (or guess) how many times I said “sugar”? The first person to get the right number (or the closest guess by Wednesday) gets a small gift. No idea what yet, but I’ll think of something!
Great video and breakdown of syrups. That said, I’m a big fan of sugar cubes in my Old Fashioned for the very reason you stated. The evolution of the drink from first sip to the last sip keeps things interesting. That said, I do appreciate consistency in most other cocktails. Well done gentleman! 🥃
Top ten reasons why I love your channel : at #6 The cats pajamas! I started making my own orange cello/cream lately but wanna tweak it with a basil,oregano, or Tyme simple syrup. Wish me luck! I feel like one of them will earn the name, “the cats pajamas” You rock steadily SIR! THANKYOU for all your wisdom and SAGE ADVICE!!
3 ปีที่แล้ว +9
We should totally post 2 times a week. Haha! Love this new segment! Cocktail Time gives you that speak easy vibe and Cocktail Engineering is perfect for learning too!
Awesome new segment. Always love to see people get nerdy and specific. I remember one of my first time ever learning about cocktails, and it was a topic about syrups, Cocktail time bringing me back in time haha
lavender, rosemary and cardamom syrups using white sugar. love this channel and now I will be making my syrups with a scale to make it more precise. I counted 41 times you said sugar. Thank you Kevin!!!
All great flavors! I usually make a large "base" batch of simple and keep it on hand for normal mixing and to make small batch infusions like the ones you mentioned to cut back on wastage!
Another terrific one, Kevin! I typically use a standard simple syrup with plain sugar and water in equal parts. Every so often I'll make a mint version by throwing in a bunch of mint leaves and letting it warm up on the stove for 10 min before straining - great for a julep or other drink that uses mint. For margaritas, always agave.
Thank you, Josh! For the mint, version try to put fresh mint in hot water and then put it in cold water for a couple of minutes. Then blend it with 1:1 syrup, strain it, and voila. You will get an even more powerful mint taste without syrup turning brown, because of the blanching part. We will make it in one of the Engineering episodes. Thank you for sharing your go-to syrups. Cheers!
This was very helpful for me thank you! It would be great if you made one of these about sugar-free sweetener options out there, and how to combine and adjust ratios for the best flavor and texture 🙌🏼
My most used syrup is probably semi-rich simple... HOWEVER, a very close second is my honey ginger syrup. It adds an amazing complexity that goes well in almost any drink that would taste good with honey syrup. One of my favorite drinks right now is: 1 oz mezcal 1 oz tequila .75 oz lime super juice .5 oz honey ginger syrup 3 dashes of angostura bitters Shaken and served up in a nick and Nora glass.
I am HERE for this. I really want to make cocktails better. I'm always way off on my measurements when I try to do something off the cuff. It's always too sweet. - Theresa
You are so welcome! Maybe you cooked the syrups and slightly throw out the 1:1 ratio? I hope, that these types of videos will help you when making the next batch of syrups. Cheers!
Used all of them before. Did not know about the simple sirup+agave+honey potion 😍 Need to try this. My favorite at the moment is leather honey. It comes from Tasmania. It pairs well with blended scotches and some whiskys. Am I the only one surprised Kevin doesn't have 5x the amount of subscribers that he has now? The content is really good. Keep it up bro.
Thank your for these kind words, Henry! We'll try to provide interesting content and you keep letting TH-cam know they should be showing it to more people (a like, comment and a share go a long way!) and we'll get there soon enough! I might do a cocktail with the Triple Syrup as well. And leatherwood honey sounds interesting! It's amazing how many different types of honey we get to enjoy!
Haha thanks, Jeff! You're taking the "keep learning" phrase too literal there! ;) The truth is we're all learning and on our channels we're all sharing our knowledge too, right! Cheers!
Good episode as always! Actually though I recently made the switch from 1:1 to 2:1 simple syrup and was wondering what your thought's are on the difference. I primarily made the switch for storage reasons since I don't use it fast enough. Is there a specific advantage that you see for one over the other after accounting to the ratio change?
Thank you! The biggest reason is shelf life. Demerara sugar is used rarely than simple syrup, so it's better to make it in a 2:1 ratio. The next reason is the amount of water in it. I rather use 2:1 in spirit-forward cocktails, because of a bigger control over dilution. It's a small difference between them but still. 2:1 act more like a sugar cube in an Old Fashioned with adding almost zero dilution before stirring, but it still disolves completely. But in all other sour cocktails, I rather use 1:1 because of the easier measuring. If you have really bad ice that breaks super quick and often overdilute the cocktail, Try to use 2:1 in all cocktails. I hope I helped a bit. Cheers!
Great Informative Video! Love having them all in one spot. 1:1 simple is my go to, easy to make goes in everything. Second is probably Demerara 2:1. But Love all the rest.
Thanks, man, I appreciate you taking the time to go through the channel and leaving all these great comments. If you're ever in Slovenia hit me up and you've got a cocktail on me. Cheers!
Awesome video, and explenations, subscribed! I do private mezcal tastings, where at the end we have a little fun and prepare a cocktail (i'm not a mixologist). I use agave syrup to sweeten - and your explenation in this video is perfect to put me in a better direction.
This is great! The one question I have is if I wanted to make a flavored simple (let's use strawberry because I have some right now) do I approximate the sugar content and then add the remainder of my sugar to create a 1:1 or is there a different method? Or perhaps the best route is to just make a cordial? When I was in Peru several years ago one of the bars had a strawberry pisco sour and the back-to-back episodes have made me want to try to make those.
While using strawberry or raspberry or almost all other fruit/vegetable juices I rather make cordial than syrup. It lasts longer because of the acids added to the mixture and because I get more than one taste from it. But sometimes when I do make syrups with it, I make a 1:1 ratio even with some sugar already in it (raspberries and strawberries less than 5% by weight). You can see the raspberry syrup in the Clover Club episode. I guess acidity in berries already balances the sweetness in them. But when I make grenadine (soon on Cocktail Engineering) I try to take into account that pomegranates have around 14% sugar by weight. Strawberry Pisco Sour sounds great! I hope that it will bring back some memories from Peru. Cheers!
Great video! I have one question about the agave syrup solution. You say it’s sweeter at cold temperature so we should use less than the 1:1 of sugar syrup, but you use 100g of agave to 64g of water (at 7:55) which is more agave? Should those be the other way round, or did I not understand?
Thanks! In agave syrup, there is some water in already ( approximately 30%) so in the final solution got from this recipe there is actually less sugar than water.
Well I might be over engineering but I use a scale to measure directly into the mixing glass thick ingredients like coconut cream and agave. I know I know no way it work in a bar but at home is saves time and clean up. There are several online tables. Just go slow when pouring. Kevin I got a question. How do you handle liquid molasses? Been struggling to find the optimum ratio to water. Love the slight metallic taste with an old fashion
That's a great idea as well! I rarely use molasses directly in a cocktail since it has a really powerful taste. I rather use muscovado mixed with other sugar, when I want some molasses to taste. But I use it some ingredients for a cocktail sometimes. If you like to use it in a cocktail directly, thin it out. Molasses has 75% sugar by weight and most of it is sucrose. If you want to have 2:1 like sugar add *13g* of water per *100g* of molasse or add *50g* (per *100g* of molasses) of water for 50% sugar syrup (1:1). Let me know how it turned out if you will use it this way.
@@stephane.foisy.186, exactly! Try to thin it to 2:1 and mix it with 2:1 simple syrup to achieve the taste you like. Write down the ratio of syrups and you will get a syrup you like in an Old Fashioned.
I'd love to hear your opinions on strawberry, cinnamon, and vanilla lactic syrup. Those three flavors and Cane Syrup are in most of all my own creations. Great video!
@@KevinKos wow! Im flattered! I primarily take after Liquid Intelligence's consideration of immersion circulation being ideal for creating the best spectrum of flavor for infused syrups (and cooking just about anything actually). Their specs are my standard but I take bits from every book I own, plus own experience. For cinnamon syrup, in particular, I use a 70/30 Ceylon to Cassia Bark Blend of 1:1 Syrup heated to 145F for a minimum of 2 hours. Roughly 10-15g of Crushed Cinnamon bark for 100g of Syrup, with a pinch of salt or few drops of saline solution. Perfect for the Seersucker cocktail.
@@White__Ink Sous Vide is a great technique for infusing all kid of ingredients in a cocktail, and Dave Arnold's book is hands down one of the best books for mixologists. I really like your syrup and the process of making it! I have to try it! Regarding the making of your own video... Do it! You have my support 😉
Look at this way, the refrigerator is a *really* cool dark place. 😉 But yes, always in the fridge. If you make a big batch you can even freeze your syrups, cordials and super juice. Glad you found the video useful, cheers!
You mention putting these in the fridge which makes sense if the sugar content is down from the original concentration. Can you also have shelf stable rich syrups? Would be nice to save room in the fridge for other stuff.
You can store your rich syrup outside the fridge but I would recommend you using an air pump if you would do so and also maybe add some small amount of vodka to the syrup. That thing can help your syrup remain good even if it's not in the fridge. I wouldn't store it like that for 6 months like I would the refrigerated one though.
I recently bought agave syrup and have only made a Tommys margarita with it so far which is super good, but do you know any other cocktails that truly excel from agave syrup?
Agave syrup works great in any agave-based spirit, so use it in Mezcal and Tequila cocktails. Old Fashioned, Espresso Martini with tequila, Sours etc. Other than agave-based spirit you can it in any other clear spirits like vodka, gin, pisco... Just when you will want to make it different than usual. Cheers
Thank you! I added it in my Mixology kit on the link in the description. Not the same brand I use, but the same specifications and type of blender. Otherwise, mine is called Silvercrest.
Hey, not sure if you’ll see this comment but I was wondering how you got to the specific ratio you used for the agave mixture given that it’s listed at the end as ~45% sugar. Is there a specific formula or logic to it or was it dialed in by trial and error? Loved the video!
Hi, Evan! Thank you for bringing out this question. Agave syrup has 75% sweetness and most of it is fructose which plays sweeter on a palate when cold. So we have to compensate for that to have all the cocktails balanced equally. 100g agave syrup is 75g sugar and 25g water (with some other compositions which we will ignore in this formula) so if I use the same recipe I use for my honey syrup which is the weight of honey multiplied with 0,64 for the amount of water added to make the syrup, I add 0,64g of water for 100g of agave syrup. That means 75g sugar and (25+64g) of water in a mixture. 164g altogether * 0,45 is 73,8 or 75 if we round up. To sum up, with this formula you will get 45% of sugar in your agave mixture, but don't forget that fructose plays sweeter when cold so this equalize it with your regular 1:1 sugar syrup.
@@KevinKos Thanks for the answer! I’m still a little confused about where the 45% number comes from though. I’m trying to combine the syrup recipes together into a single triple syrup recipe and I wanted to make it easy to modify based on the sugar content of the agave nectar and honey being used. I’ll definitely share it with you when I finish it.
i like messing around and interchanging the syrups as well as mixing them some times. im sure youve heard of the triple syrup with honey simple and agave? that stuff is good
thank you for your amazing channel. I wish it was up back when i started as a cocktail bartender. It would have helped me so much. If you are ever in Oslo, Norway then dm me and i will gladly give a cocktail or two at a local cocktail bar
Hi kevin, it vishnu here from dubai. 1st of all thnk you for all ur vedios, they are very helpful. I am an aspiring bartender, trying to learn few stuff. If you could please tell me the difference between cordials and shrub?
Hi, Bishnu! The shrub is a sour liquid (it can also contain sugar) made with vinegar as the base and cordial is a sweet/sour liquid that can play both parts in a cocktail. Cordials can be soured with citrus juice, acids, and sweetened with any type of sugar. Thank you so much!
One of the best cocktail blogs so far ⭐ Always original and fun, full with interesting and useful information... Keep up with the hard work and good luck further ⭐👊 "Наздраве" from Bulgaria
Christina thank you so much! Comments like this give us extra drive to deliver the best content we can, every week! Thank you again and "na zdravje" from Slovenia to Bulgaria!
Hi Kevin, Regarding the Honey Syrup, no recipe is the same if you use the 3:1 ration in ML, Cup or even in Grams. I know because I fisically tried. To be acurate and use a Honey syrup that would be universal you should do the receipe measuring in % of sugar or Brix. Your video statments is right, your syrup is a 50% Brix. but a real 3:1 ration lets say in Ml is a 66% Brix, In cup it will give you another %. So none of the barman make the same syrup!! I am a French chef and when I am in doubt about a reference recipe I usually turn to a reference recipe book like the Larousse Gastronomique! What would sugest as a Reference book in Mixology? so we can interprete the recipe based on the mesure used!
I never would've guessed you have a degree in civil engineering. Despite the fact I have an engineering degree too, I'm way looser with measurements, even while baking.
Clearly Cocktail Engineering. If this was about Cocktail Chemistry, you would take the sugar syrup to invert syrup for twice the sweetness with corresponding half the dilution.
Man, this episode is sweet. Can you count (or guess) how many times I said “sugar”? The first person to get the right number (or the closest guess by Wednesday) gets a small gift. No idea what yet, but I’ll think of something!
41
Got to be at least 42 times, but I´m going to up my bet to 44 for good luck :D.
I counted Sugar said 39 times, but maybe I missed a couple
If my count is right, there is 40 "sugar" and 1 "sugars", so 41 in total
I am super lazy🤷♂️
Very nice video again my friend. I must say, that thumbnail is the bomb 💣
I thought the same thing.
Thanks a lot brother! Robi made it look perfect! I hope that it will perform as good as it looks 🤞
Great video and breakdown of syrups. That said, I’m a big fan of sugar cubes in my Old Fashioned for the very reason you stated. The evolution of the drink from first sip to the last sip keeps things interesting. That said, I do appreciate consistency in most other cocktails. Well done gentleman! 🥃
Thanks for sharing Vino! Cheers my friend! 🥃
Top ten reasons why I love your channel : at #6
The cats pajamas!
I started making my own orange cello/cream lately but wanna tweak it with a basil,oregano, or Tyme simple syrup.
Wish me luck!
I feel like one of them will earn the name, “the cats pajamas”
You rock steadily SIR! THANKYOU for all your wisdom and SAGE ADVICE!!
We should totally post 2 times a week. Haha! Love this new segment! Cocktail Time gives you that speak easy vibe and Cocktail Engineering is perfect for learning too!
Dude. Delete this, now. Hahaha :D
Haha, that would be fun! Let's do it! 😜
I’ve been waiting for you to come out with a essential series! Can’t wait for the rest of them!
I am glad that you like it! Thank you!
Will you be releasing your tutorials on other additives like gommes, cordials, and oleo saccharums?
@@rudycordero8895 two of these will be on the channel real soon. Stay tuned 😉
One of the best videos I've seen explaining syrups. Amazing work, Kevin.
Thank you, Georgi! As with everything around cocktails everybody does in their own way. I'm happy you liked it!
I use all of those syrups. I didn’t know agave gets sweeter when chilled.
Great info, Kevin! 🤓
Yes, the fact about agave is really interesting. Thank you, Steve!
I assume Degreff ratio is with non-diluted agave right?
I once tried adding fresh ginger to honey sirup and ended up using it in a Whiskey Sour. I so loved it!
Awesome new segment. Always love to see people get nerdy and specific. I remember one of my first time ever learning about cocktails, and it was a topic about syrups, Cocktail time bringing me back in time haha
Thanks Gabriel, I'm glad you like it, there's more nerdy stuff on the way! And I guess you could say those are some...sweet memories? :) *ba dum tss*
lavender, rosemary and cardamom syrups using white sugar. love this channel and now I will be making my syrups with a scale to make it more precise. I counted 41 times you said sugar. Thank you Kevin!!!
All your syrups sound great Kevin! Yes, with the scale you will be more precise and consistent. Thank you!
All great flavors! I usually make a large "base" batch of simple and keep it on hand for normal mixing and to make small batch infusions like the ones you mentioned to cut back on wastage!
Love this. I can't wait to see more. Its great see different thoughts and processes behind techniques.
Thanks so much! I am glad, that you enjoyed it! Cheers!
Another terrific one, Kevin! I typically use a standard simple syrup with plain sugar and water in equal parts. Every so often I'll make a mint version by throwing in a bunch of mint leaves and letting it warm up on the stove for 10 min before straining - great for a julep or other drink that uses mint. For margaritas, always agave.
Thank you, Josh! For the mint, version try to put fresh mint in hot water and then put it in cold water for a couple of minutes. Then blend it with 1:1 syrup, strain it, and voila. You will get an even more powerful mint taste without syrup turning brown, because of the blanching part. We will make it in one of the Engineering episodes. Thank you for sharing your go-to syrups. Cheers!
@@KevinKos I’ll try that, thank you!
This was very helpful for me thank you! It would be great if you made one of these about sugar-free sweetener options out there, and how to combine and adjust ratios for the best flavor and texture 🙌🏼
My most used syrup is probably semi-rich simple... HOWEVER, a very close second is my honey ginger syrup. It adds an amazing complexity that goes well in almost any drink that would taste good with honey syrup. One of my favorite drinks right now is:
1 oz mezcal
1 oz tequila
.75 oz lime super juice
.5 oz honey ginger syrup
3 dashes of angostura bitters
Shaken and served up in a nick and Nora glass.
I am HERE for this. I really want to make cocktails better. I'm always way off on my measurements when I try to do something off the cuff. It's always too sweet. - Theresa
You are so welcome! Maybe you cooked the syrups and slightly throw out the 1:1 ratio? I hope, that these types of videos will help you when making the next batch of syrups. Cheers!
You can try reducing the sugar:sour ratio of your recipes. 1:0.75 and see if you find it more palatable!
Used all of them before.
Did not know about the simple sirup+agave+honey potion 😍
Need to try this.
My favorite at the moment is leather honey.
It comes from Tasmania. It pairs well with blended scotches and some whiskys.
Am I the only one surprised Kevin doesn't have 5x the amount of subscribers that he has now? The content is really good. Keep it up bro.
Thank your for these kind words, Henry! We'll try to provide interesting content and you keep letting TH-cam know they should be showing it to more people (a like, comment and a share go a long way!) and we'll get there soon enough!
I might do a cocktail with the Triple Syrup as well. And leatherwood honey sounds interesting! It's amazing how many different types of honey we get to enjoy!
I think I'm going to start calling you Mr. Kevin, cause I just got SCHOOLED! Great episode!
Haha thanks, Jeff! You're taking the "keep learning" phrase too literal there! ;) The truth is we're all learning and on our channels we're all sharing our knowledge too, right! Cheers!
Interesting info on the Agave, I never thinned it out before, but will going forward, thanks Kevin 👍
Neither do I I squeeze it in the shaker (I weight that measure) but go a little light on the "pour"
@@stephane.foisy.186 yeah, I've never seen anyone cut it, but I guess it's like honey, and it is suoer sweet.
You are welcome! I hope that you will like it that way. Thank you!
@@KevinKos 🙏
Good episode as always! Actually though I recently made the switch from 1:1 to 2:1 simple syrup and was wondering what your thought's are on the difference. I primarily made the switch for storage reasons since I don't use it fast enough. Is there a specific advantage that you see for one over the other after accounting to the ratio change?
Thank you! The biggest reason is shelf life. Demerara sugar is used rarely than simple syrup, so it's better to make it in a 2:1 ratio. The next reason is the amount of water in it. I rather use 2:1 in spirit-forward cocktails, because of a bigger control over dilution. It's a small difference between them but still. 2:1 act more like a sugar cube in an Old Fashioned with adding almost zero dilution before stirring, but it still disolves completely. But in all other sour cocktails, I rather use 1:1 because of the easier measuring. If you have really bad ice that breaks super quick and often overdilute the cocktail, Try to use 2:1 in all cocktails. I hope I helped a bit. Cheers!
Great Informative Video! Love having them all in one spot.
1:1 simple is my go to, easy to make goes in everything. Second is probably Demerara 2:1. But Love all the rest.
Thanks! I am glad, that you find it informative. Thanks for sharing your types of go to syrups.
Great video my friend! Looking forward to binging the rest!
Thanks, man, I appreciate you taking the time to go through the channel and leaving all these great comments. If you're ever in Slovenia hit me up and you've got a cocktail on me. Cheers!
@@KevinKos It’d be my pleasure! Cheers my man.
Happy to be hear i was waiting for this to happen. Awesome sweater. Also wonderful information
Thanks a lot! I hope, that you will find this information useful. Cheers!
Great way to start from the basics to the adavanced techniques. Salud🍻from mexico
Thank you! There's a lot to cover so this is really the basics and we go from there. Cheers!
Class is in session on this one! The phrase cats pajamas is one of my favorite. Happy coincidence I am currently making Honey Syrup for cocktails.
They really made some great cocktails and phrases back in the day! What cocktails will you make with the honey syrup?
@@KevinKos I think the Gold rush will be the first and I have always wanted to try and Bees Knees as well
Awesome video, and explenations, subscribed!
I do private mezcal tastings, where at the end we have a little fun and prepare a cocktail (i'm not a mixologist). I use agave syrup to sweeten - and your explenation in this video is perfect to put me in a better direction.
Awesome! Thanks!
This is great! The one question I have is if I wanted to make a flavored simple (let's use strawberry because I have some right now) do I approximate the sugar content and then add the remainder of my sugar to create a 1:1 or is there a different method? Or perhaps the best route is to just make a cordial?
When I was in Peru several years ago one of the bars had a strawberry pisco sour and the back-to-back episodes have made me want to try to make those.
While using strawberry or raspberry or almost all other fruit/vegetable juices I rather make cordial than syrup. It lasts longer because of the acids added to the mixture and because I get more than one taste from it. But sometimes when I do make syrups with it, I make a 1:1 ratio even with some sugar already in it (raspberries and strawberries less than 5% by weight). You can see the raspberry syrup in the Clover Club episode. I guess acidity in berries already balances the sweetness in them. But when I make grenadine (soon on Cocktail Engineering) I try to take into account that pomegranates have around 14% sugar by weight. Strawberry Pisco Sour sounds great! I hope that it will bring back some memories from Peru. Cheers!
Great video! I have one question about the agave syrup solution. You say it’s sweeter at cold temperature so we should use less than the 1:1 of sugar syrup, but you use 100g of agave to 64g of water (at 7:55) which is more agave? Should those be the other way round, or did I not understand?
Thanks! In agave syrup, there is some water in already ( approximately 30%) so in the final solution got from this recipe there is actually less sugar than water.
Great video Kevin. I love the breakdown.
Appreciate it! Cheers David!
As always very helpful video!!
Directing and acting are amazing!!
Keep going guys👍
hmm, next stop bartending at the Oscars? 😀 Thank you 🙌 It means a lot!
@@KevinKos omg would be amazing 😉
I love honey, fresh lemon, vodka, and seltzer as a light summer beverage. I am sure it has a name, but I just call it delicious
Well I might be over engineering but I use a scale to measure directly into the mixing glass thick ingredients like coconut cream and agave. I know I know no way it work in a bar but at home is saves time and clean up. There are several online tables. Just go slow when pouring. Kevin I got a question. How do you handle liquid molasses? Been struggling to find the optimum ratio to water. Love the slight metallic taste with an old fashion
That's a great idea as well! I rarely use molasses directly in a cocktail since it has a really powerful taste. I rather use muscovado mixed with other sugar, when I want some molasses to taste. But I use it some ingredients for a cocktail sometimes. If you like to use it in a cocktail directly, thin it out. Molasses has 75% sugar by weight and most of it is sucrose. If you want to have 2:1 like sugar add *13g* of water per *100g* of molasse or add *50g* (per *100g* of molasses) of water for 50% sugar syrup (1:1). Let me know how it turned out if you will use it this way.
@@KevinKos thanks. You hit the problem exactly molasses is a potent flavour that can over powerg before the level of sweetness is achieved.
@@stephane.foisy.186, exactly! Try to thin it to 2:1 and mix it with 2:1 simple syrup to achieve the taste you like. Write down the ratio of syrups and you will get a syrup you like in an Old Fashioned.
I love homemade syrups. You can make so many and they are so easy! Great video!
Thanks Lele! The options for syrups and cocktails really are limitless!
Made my first batch of honey syrup recently! Ill be experimenting with more syrups like these as I learn more 😄
Great. I hope that this and upcoming syrup episodes will help you with experimenting
Great starter recipes here. I always keep 2:1 simple syrup on hand so I can small batch infusions and test new flavors.
I'd love to hear your opinions on strawberry, cinnamon, and vanilla lactic syrup. Those three flavors and Cane Syrup are in most of all my own creations. Great video!
Sound tasty! How do you make these syrups? I would love to see some of your creations too. Thank you!
@@KevinKos wow! Im flattered! I primarily take after Liquid Intelligence's consideration of immersion circulation being ideal for creating the best spectrum of flavor for infused syrups (and cooking just about anything actually). Their specs are my standard but I take bits from every book I own, plus own experience. For cinnamon syrup, in particular, I use a 70/30 Ceylon to Cassia Bark Blend of 1:1 Syrup heated to 145F for a minimum of 2 hours. Roughly 10-15g of Crushed Cinnamon bark for 100g of Syrup, with a pinch of salt or few drops of saline solution. Perfect for the Seersucker cocktail.
@@KevinKos maybe I should make a video. Hah!
@@White__Ink Sous Vide is a great technique for infusing all kid of ingredients in a cocktail, and Dave Arnold's book is hands down one of the best books for mixologists. I really like your syrup and the process of making it! I have to try it! Regarding the making of your own video... Do it! You have my support 😉
Your channel should be shown to all the people that pretend being a bartender!! Awesome job!! Keep up 👏🏼🍸
Thank you!
I was wondering if you store all your cocktail syrups in the refrigerator or just a cool dark place? Thanks
Look at this way, the refrigerator is a *really* cool dark place. 😉 But yes, always in the fridge. If you make a big batch you can even freeze your syrups, cordials and super juice. Glad you found the video useful, cheers!
You mention putting these in the fridge which makes sense if the sugar content is down from the original concentration. Can you also have shelf stable rich syrups? Would be nice to save room in the fridge for other stuff.
You can store your rich syrup outside the fridge but I would recommend you using an air pump if you would do so and also maybe add some small amount of vodka to the syrup. That thing can help your syrup remain good even if it's not in the fridge. I wouldn't store it like that for 6 months like I would the refrigerated one though.
We make a 1:1 simple syrup with sugar substitute. It also ends up in our morning coffee so we never had a batch for more than a few weeks.
This is a great idea! Thanks!
I recently bought agave syrup and have only made a Tommys margarita with it so far which is super good, but do you know any other cocktails that truly excel from agave syrup?
Agave syrup works great in any agave-based spirit, so use it in Mezcal and Tequila cocktails. Old Fashioned, Espresso Martini with tequila, Sours etc. Other than agave-based spirit you can it in any other clear spirits like vodka, gin, pisco... Just when you will want to make it different than usual. Cheers
Thanks, that helped a lot! Think I’m gonna try it with some Pisco next time then. Keep up the amazing work, I love these videos.
@@antonbuushansen7816 You are welcome! Thanks!
Hey Kevin, Great content as always. One question. can you give us your blender brand?
Thank you! I added it in my Mixology kit on the link in the description. Not the same brand I use, but the same specifications and type of blender. Otherwise, mine is called Silvercrest.
Hey, not sure if you’ll see this comment but I was wondering how you got to the specific ratio you used for the agave mixture given that it’s listed at the end as ~45% sugar. Is there a specific formula or logic to it or was it dialed in by trial and error? Loved the video!
Hi, Evan! Thank you for bringing out this question. Agave syrup has 75% sweetness and most of it is fructose which plays sweeter on a palate when cold. So we have to compensate for that to have all the cocktails balanced equally. 100g agave syrup is 75g sugar and 25g water (with some other compositions which we will ignore in this formula) so if I use the same recipe I use for my honey syrup which is the weight of honey multiplied with 0,64 for the amount of water added to make the syrup, I add 0,64g of water for 100g of agave syrup. That means 75g sugar and (25+64g) of water in a mixture. 164g altogether * 0,45 is 73,8 or 75 if we round up. To sum up, with this formula you will get 45% of sugar in your agave mixture, but don't forget that fructose plays sweeter when cold so this equalize it with your regular 1:1 sugar syrup.
@@KevinKos Thanks for the answer! I’m still a little confused about where the 45% number comes from though. I’m trying to combine the syrup recipes together into a single triple syrup recipe and I wanted to make it easy to modify based on the sugar content of the agave nectar and honey being used. I’ll definitely share it with you when I finish it.
i like messing around and interchanging the syrups as well as mixing them some times. im sure youve heard of the triple syrup with honey simple and agave? that stuff is good
I did. I mentioned it at the end of the video. Great stuff. What else to expect from the King Cocktail right?
@@KevinKos 😁
That's how some of the best cocktails are made! 🙌
thank you for your amazing channel. I wish it was up back when i started as a cocktail bartender. It would have helped me so much. If you are ever in Oslo, Norway then dm me and i will gladly give a cocktail or two at a local cocktail bar
Thank you so much! You are so kind. It would be awesome to visit Oslo someday. Cheers!
Hi kevin, it vishnu here from dubai.
1st of all thnk you for all ur vedios, they are very helpful.
I am an aspiring bartender, trying to learn few stuff.
If you could please tell me the difference between cordials and shrub?
Hi, Bishnu! The shrub is a sour liquid (it can also contain sugar) made with vinegar as the base and cordial is a sweet/sour liquid that can play both parts in a cocktail. Cordials can be soured with citrus juice, acids, and sweetened with any type of sugar. Thank you so much!
if i use torani syrup will it make a big difference using sugar vs sugar free?
thx for your tips and Professional explication
My pleasure! Thanks for watching!
And now with Indonesian subtitle?
Thanks Kevin! 😁👍
excellent video and great information
Thanks!
One of the best cocktail blogs so far ⭐ Always original and fun, full with interesting and useful information... Keep up with the hard work and good luck further ⭐👊 "Наздраве" from Bulgaria
Christina thank you so much! Comments like this give us extra drive to deliver the best content we can, every week! Thank you again and "na zdravje" from Slovenia to Bulgaria!
Agreed! I swear by his coffee liqueur recipe! the man's got skills!
Hi Kevin,
Regarding the Honey Syrup, no recipe is the same if you use the 3:1 ration in ML, Cup or even in Grams. I know because I fisically tried.
To be acurate and use a Honey syrup that would be universal you should do the receipe measuring in % of sugar or Brix.
Your video statments is right, your syrup is a 50% Brix. but a real 3:1 ration lets say in Ml is a 66% Brix, In cup it will give you another %.
So none of the barman make the same syrup!!
I am a French chef and when I am in doubt about a reference recipe I usually turn to a reference recipe book like the Larousse Gastronomique!
What would sugest as a Reference book in Mixology? so we can interprete the recipe based on the mesure used!
Originaaal🍸👏
Hvalaa!
How long does honey syrup last?
I never would've guessed you have a degree in civil engineering. Despite the fact I have an engineering degree too, I'm way looser with measurements, even while baking.
To be honest I am not precise while cooking or baking either. Just when preparing liquid culinary I guess.
❤❤nice 😍
Thank you
I'm obsessed with triple syrup. I use it in my egg nog and it is indeed the bee's knees.
Great idea! I will try it out.
Thanks to you I did it!
So nice to hear that! Cheers 🥂
Sweeeeet !!!
Clearly Cocktail Engineering. If this was about Cocktail Chemistry, you would take the sugar syrup to invert syrup for twice the sweetness with corresponding half the dilution.
Engineering, chemistry, mixology, we've got it all.
Great video. I’m guessing you said “sugar” 42 times.
Thank you. You were soo close. I said 41 times "sugar" and 2 times "sugars". Stay tuned. There will be a new chance to win something soon. Cheers!
I'm guessing a "how to free pour" episode isn't in the horizon, right? 😅👨🏫📐
Yep, you are right. My free pour days are well behind by now. But I have to say I don't mind free pouring whiskey into my glass though. 🥃
Electrical engineering,same here :)
Agave syrup is best for margaritas
It's great indeed. Cheers!
I guess it’s 5o’clock somewhere, but it’s 3o’clock at your bar.
That means I have two hours left to prepare all the ingredients for the busy night at the bar 😉 I am glad, that you noticed. Cheers!
Thanks for the honey, Honey.
Syrup of lemongras.