I have made multiple batches of beer (mostly lagers) with mixed success. The process of fermentation (and when it works) is a very rewarding experience.
When I was in college and too young to buy beer, I made a batch of cider in my closet with some apple juice, sugar, and bread yeast. It wasn't as good as the bottled stuff, but it was palatable. I drank four pints that night which was still too much for me to handle. The next day a friend measured the alcohol content with a hydrometer. 9 percent! I guess that's why four felt like eight. I still called it a win.
yes, lacto fermented and then cryo freeze concentrated organic pomegranate juice, in the strive for intensifying the very subtle flavours of it, to NOT have to use typical no-character grenadine
I fermented barley and oats, distilled it and mix with honey to make a velvety smooth honey liqor. Great match with peated whisky and nut/oat based milk to make a milk ‘n honey.
This channel’s quality goes so far beyond it’s subscriber count, it’s astonishing to me. With content like this, you’re manifesting a one-way ticket to millions of subscribers, Kevin! And I sure as hell will be here to watch the journey🤘
Hey man you are really insane. Every time you post some content you waste my lot of time in searching, learning, reading to understand your content. By watching your videos from past year my approach towards bartending, level of knowledge, creativity, and how can I forget science(which I never liked) has really enhanced and learned a lot. I’ll just say thanks to you and your team for all your hard work and efforts. Keep going Mr. Kevin Cheers to upcoming crazy content.
Ronit! We missed you! Glad to hear from you again and so happy that you build up your knowledge because of me. We will do our best to keep you guys entertained and intrigued. Cheers!
A Singapore inspired version… In markets here there are baskets of fruits that are sold at cut price before they get thrown away. Perfect for fermentation - a good amount go natural yeast on the surface and the fruits are much sweeter. Made a fermentation using a mixed basket of oranges and a pomelo (fresh sugarcane juice added as a sugar component). Cherries are hard to come by outside of supermarkets but substituted fresh plum juice that was steeped with cracked plum pits for an almost amaretto fragrance, Juice was sealed with smoker smoke instead of lapsang. Fermenting is a wonderful way to enhance a fruit’s flavour and almost bridges nicely with the whiskey and vermouth. Very nice!
@@KevinKos All very inspired by your Beegroni and Umami Martini videos! Love how you weave in local ingredients as well as enhance the feel of your drinks by really showcasing various complexities and nuances of the ingredients
Hey Kevin Thank's for highlighting one of my favourite neglected classics! I just wanted to highlight for your followers; that this drink is a great example of how to review & adapt classic recipes for today's bar service. Like you said, the 1930 Savoy recipe is a little so-so. This is because the flavour of Oranges has changed so much over the last 90 years, we can no longer capture the original profile of the drink! It's very hard to pinpoint, but safe to say oranges were more bitter/sour in the past. During service, I like to do a 2:1 blend of OJ to Lemon J., with 3 dashes of Orange Bitters. Finding your own go-to "blend" for Old School Orange Juice can really expand your classic drink options; I used to think the Red Lion, or the Satan's Whisker's (shout out to Anders Erikson) were lousy drinks until I cracked the code. As always, thanks for the quality content! (Ps. Your cinematography/overall production is *chef's kiss)
Agree with everything you said. Sometimes we have to adjust old recipes since ingredients aren't the same anymore or they are hard to find. Thank you for this nice comment. It means a lot! Cheers!
Kevin, the original Blood and Sand has always been too sweet for me. I have tried fermentation before and I really want to try this process with this cocktail and alternative ingredients. I really want to read the fermentation book you mentioned. I love Naked Grouse and the lapsang souchong black tea sounds fabulous for producing a smoky quality to this cocktail. That will create a delicious flavour. The cherry preserve makes sense with less sugar. I like the Carpano Antica for this riff on the original drink. I am going to work on this over the weekend! Exciting! Thanks so much! Awesome video!!
Solid episode man! I'm 100% sure I would like your version better than the original B&S. Special shout out to that one week timelapse... pretty impressive!
I've been into lacto fermentation as well and I've got some lacto plum juice that is now calling me to throw it in a cocktail. Thanks another great video and for the inspiration!
Fantastic! Loved that you went over the classic recipe and briefly explained how you would adjust it before launching into your signature creation. Well done.
Another amazing cocktail! I’m gonna try a batch of fermented grapefruit juice for a funky hemmingway daiquiri tomorrow.. really excited to see how it will turn out! Thanks for the inspiration 🙏
This sounds delicious! You might need to add some additional sweetness to the drink since it's already on the dry side. I would love to see some photos of your drink 😊
Awesome cocktail! 👌 You should try this recipe using a cold infused lapsang souchong tea instead of fermenting the loose leaves and pehaps an egg white (or aquafaba) with some red verjus for acidity. 💣🍸Great content and recipes great to watch after a long shift for inspiration on cocktails with a twist. Cheers
You did a great job with this cocktail, It's so good✨👏🏻👏🏻👏🏻 I will practice this drink at home 'cause I can not wait to taste it. Well done! I already subscribed and can't wait to watch another video. Congrats!! ❤️
what timing, I finally was able to cross the border (Canada to US) to get a bottle of Cherry heering last weekend. You cannot find it anywhere on the east coast in Canada. Seeing this video got me excited to see your take on the classic blood and sand!! but alas, its too sweet for the drink haha! I'll be fermenting oranges instead now :P Great content as always, always raising the bar of cocktail making!
I am sure you will find some great uses to your new bottle of liqueur or you will be able to have side by side comparison of both cocktails from the video. Happy fermenting! Thank you and cheers!
@@TheSpiritoftheCocktail LOL ...actually The Modern Rogue shows you exactly how to make it (and why you shouldn't :P) th-cam.com/video/RxuEvQmdWyM/w-d-xo.html
Once I tried to made a sauce with fermented peppers 🌶 and was a mess Jajaja. In this occasion, I will only try the classic version 😄 Great video as always, Kevin!
So, this is an awesome drink. I was pretty anxious about my fermentation since it got a bunch of white spots on it and my bag didn’t inflate as much as yours (didn’t ‘need’ a deflation) and took 11 days before I juiced it. Good news, white spots are benign and the result is spectacular! Enjoy fellow cocktail chemists!
I’m thinking fermented juice could be an interesting ingredient for mocktails, for those of use who aren’t drinking alcohol at the moment. What do you think?
Have you ever tried to ferment some ingredient for your cocktail?
I have made multiple batches of beer (mostly lagers) with mixed success. The process of fermentation (and when it works) is a very rewarding experience.
When I was in college and too young to buy beer, I made a batch of cider in my closet with some apple juice, sugar, and bread yeast. It wasn't as good as the bottled stuff, but it was palatable. I drank four pints that night which was still too much for me to handle. The next day a friend measured the alcohol content with a hydrometer. 9 percent! I guess that's why four felt like eight. I still called it a win.
yes, lacto fermented and then cryo freeze concentrated organic pomegranate juice, in the strive for intensifying the very subtle flavours of it, to NOT have to use typical no-character grenadine
I fermented barley and oats, distilled it and mix with honey to make a velvety smooth honey liqor. Great match with peated whisky and nut/oat based milk to make a milk ‘n honey.
How long will it last for the fermentation?
Talk about going above and beyond. Amazing effort Kevin. If I wasn't such a lazy cat, I'd love to try this. ha! Cheers pal!
It's way faster to travel to Slovenia and try one made by me, then wait for 6 days to ferment. 🤷♂️😆 Thank you!
This channel’s quality goes so far beyond it’s subscriber count, it’s astonishing to me. With content like this, you’re manifesting a one-way ticket to millions of subscribers, Kevin! And I sure as hell will be here to watch the journey🤘
Hey man you are really insane.
Every time you post some content you waste my lot of time in searching, learning, reading to understand your content.
By watching your videos from past year my approach towards bartending, level of knowledge, creativity, and how can I forget science(which I never liked) has really enhanced and learned a lot.
I’ll just say thanks to you and your team for all your hard work and efforts.
Keep going Mr. Kevin
Cheers to upcoming crazy content.
Ronit! We missed you! Glad to hear from you again and so happy that you build up your knowledge because of me. We will do our best to keep you guys entertained and intrigued. Cheers!
A Singapore inspired version… In markets here there are baskets of fruits that are sold at cut price before they get thrown away. Perfect for fermentation - a good amount go natural yeast on the surface and the fruits are much sweeter. Made a fermentation using a mixed basket of oranges and a pomelo (fresh sugarcane juice added as a sugar component). Cherries are hard to come by outside of supermarkets but substituted fresh plum juice that was steeped with cracked plum pits for an almost amaretto fragrance, Juice was sealed with smoker smoke instead of lapsang. Fermenting is a wonderful way to enhance a fruit’s flavour and almost bridges nicely with the whiskey and vermouth. Very nice!
I like your way of preparing drinks!
@@KevinKos All very inspired by your Beegroni and Umami Martini videos! Love how you weave in local ingredients as well as enhance the feel of your drinks by really showcasing various complexities and nuances of the ingredients
@@owaindyfrig6073hi ❤，您也很有创意
Hey Kevin
Thank's for highlighting one of my favourite neglected classics!
I just wanted to highlight for your followers; that this drink is a great example of how to review & adapt classic recipes for today's bar service.
Like you said, the 1930 Savoy recipe is a little so-so. This is because the flavour of Oranges has changed so much over the last 90 years, we can no longer capture the original profile of the drink!
It's very hard to pinpoint, but safe to say oranges were more bitter/sour in the past. During service, I like to do a 2:1 blend of OJ to Lemon J., with 3 dashes of Orange Bitters.
Finding your own go-to "blend" for Old School Orange Juice can really expand your classic drink options; I used to think the Red Lion, or the Satan's Whisker's (shout out to Anders Erikson) were lousy drinks until I cracked the code.
As always, thanks for the quality content!
(Ps. Your cinematography/overall production is *chef's kiss)
Agree with everything you said. Sometimes we have to adjust old recipes since ingredients aren't the same anymore or they are hard to find. Thank you for this nice comment. It means a lot! Cheers!
Kevin, the original Blood and Sand has always been too sweet for me. I have tried fermentation before and I really want to try this process with this cocktail and alternative ingredients. I really want to read the fermentation book you mentioned. I love Naked Grouse and the lapsang souchong black tea sounds fabulous for producing a smoky quality to this cocktail. That will create a delicious flavour. The cherry preserve makes sense with less sugar. I like the Carpano Antica for this riff on the original drink. I am going to work on this over the weekend! Exciting! Thanks so much! Awesome video!!
It's a nice book indeed. Awesome! I would love to hear your feedback about this drink! Happy fermenting 😊
I cannot quite imagine the taste of that one, but would really like to, well done.
You are a genius! Your approach to cocktails and food science is nothing short of awe-some.
Thank you! 👨🏼🔬
Solid episode man! I'm 100% sure I would like your version better than the original B&S. Special shout out to that one week timelapse... pretty impressive!
Much appreciated, my friend! The timelapse looks great indeed 🤩 Thank you so much!
Great job Kevin! This sounds so so good. I do enjoy a Blood & Sand but gotta try this soon.
Please, do. I am sure you will love it! Thank you!
I've been watching you for about a month now, I'm really enjoying your twist on good cocktails. I have made your mojito cordial and it's amazing!
Awesome! Thank you! Cheers!
I used to do a variation on a Blood and sand with Jamaican Rum instead of Scotch. I would call it the Road Warrior. I’m gonna give your formula a shot
Let us know how it turned out.
Love that you added the word "Quick" into the drink name yet it takes at least a week to make! Either way it sounds outstanding!
We used the words "quicksand" since it acts "live" (when you step on it) 😅 the same as a fermented ingredient. Thank you!
I'm going to have to try this one day... it looks complicated but fun❤
The Blood & Quicksand looks and sounds INTENSE! I'm excited to make it soon!
I've been into lacto fermentation as well and I've got some lacto plum juice that is now calling me to throw it in a cocktail. Thanks another great video and for the inspiration!
Lacto plum juice sound delicious! With pleasure. Cheers!
🤩 this sounds incredible!!!! I will have to try this
Awesome. I hope you will. Cheers!
Fantastic! Loved that you went over the classic recipe and briefly explained how you would adjust it before launching into your signature creation. Well done.
Thank you!
Another amazing cocktail! I’m gonna try a batch of fermented grapefruit juice for a funky hemmingway daiquiri tomorrow.. really excited to see how it will turn out! Thanks for the inspiration 🙏
This sounds delicious! You might need to add some additional sweetness to the drink since it's already on the dry side. I would love to see some photos of your drink 😊
Oh I so want to try to make this! But I'm also lazy and have a hard time waiting. Maybe one day I'll try this, it sounds amazing!
I hope you will. Thank you!
Pleasure to watch! Thank you :)
Thanks for watching!
Awesome cocktail! 👌 You should try this recipe using a cold infused lapsang souchong tea instead of fermenting the loose leaves and pehaps an egg white (or aquafaba) with some red verjus for acidity. 💣🍸Great content and recipes great to watch after a long shift for inspiration on cocktails with a twist. Cheers
Thank you so much! Cheers!
Been looking forward to fermentation cocktails, hopefully more to come! 👍🏻
Thank you! For sure 😉
You did a great job with this cocktail, It's so good✨👏🏻👏🏻👏🏻 I will practice this drink at home 'cause I can not wait to taste it. Well done! I already subscribed and can't wait to watch another video. Congrats!! ❤️
Thank you so much 😊 Have fun preparing it and don't forget to give me your feedback! Cheers!
I was just about to ask about lacto-fermentation. No need for that now thanks to you and your team!
So glad that you found what you were looking for. With pleasure! Cheers!
what timing, I finally was able to cross the border (Canada to US) to get a bottle of Cherry heering last weekend. You cannot find it anywhere on the east coast in Canada. Seeing this video got me excited to see your take on the classic blood and sand!! but alas, its too sweet for the drink haha! I'll be fermenting oranges instead now :P
Great content as always, always raising the bar of cocktail making!
I am sure you will find some great uses to your new bottle of liqueur or you will be able to have side by side comparison of both cocktails from the video. Happy fermenting! Thank you and cheers!
Great video Kevin! Nice fermented OJ… just a few steps removed from making prison wine! Haha 😛 …cocktail looks delicious!
LOLOL!! No more OZ for you!!!!
@@TheSpiritoftheCocktail LOL ...actually The Modern Rogue shows you exactly how to make it (and why you shouldn't :P) th-cam.com/video/RxuEvQmdWyM/w-d-xo.html
@@RobsHomeBar OMG!!! That video is funny as hell!!!!!
Oh! I forgot to add the ketchup! 😄
@@KevinKos You gotta have ketchup, per specs.....
Man! You are freaking amazing. I gotta try this fermentation thing.
Thank you! I am sure you will have a great time making this drink. Cheers!
One question,how long will it last for the fermentation,kevin??🙏
Once I tried to made a sauce with fermented peppers 🌶 and was a mess Jajaja.
In this occasion, I will only try the classic version 😄
Great video as always, Kevin!
Yes, fermentation can be a mess sometimes 😅 thank you!
So, this is an awesome drink. I was pretty anxious about my fermentation since it got a bunch of white spots on it and my bag didn’t inflate as much as yours (didn’t ‘need’ a deflation) and took 11 days before I juiced it. Good news, white spots are benign and the result is spectacular! Enjoy fellow cocktail chemists!
Glad you liked it! Cheers!
loved every second of this one. Thanks Kevin and team
Thank you!
Such high quality content. Love your style and your out of the box content!
Thank you!
Tasty drink
Thank you sir .
Cheers
Thanks! Cheers!
Amazing! Love it as always. Just FYI Grouse rhymes with House.
You are right! I didn't pronounce it correctly. Thank you for this information!
Amazing content as always!!
Appreciate it!
Do you have a favorite vacuum sealer? I've gone through three of them in a year
Mine is a really cheap one, but it does the job. However, I am looking for a vacuum chamber since vacuuming liquids with it is way easier.
Hello Kevin. Can I ask you, do I need non ionized salt for the fermentation?
try to avoid ionized salt for the fermentation. Sea salt is the best one fo this.
Wow, amazing to see but I'm definitely not making that haha!
Thank you! why not? Too time consuming?
@@KevinKos exactly! For me anyway spare time and money is at a premium, so I just watch these videos while j work for now as it's the next best thing!
@@paulhesketh4289 thank you!
I have fermented peppers and pickles but never OJ. Guess it's time to change that!
You are right. Let me now how you like it.
Why the Educated Barfly or How to Drink hasn't asked to do a collab with you is beyond me, Kevin. I would honestly like to see a video like that.
I might try this but just acid-adjusting the orange juice instead of the fermentation process...
Kevin uploads a cocktail video and it’s a Friday 😎 at Booze O’Clock
Cheers!
I know this is cocktail time but for fun can you show what you make for breakfast?
Ok here's an idea. Ferment oleo saccharum, mead-style.
I don't like Blood and Sands. HOWEVER, I would drink anything you make Kevin.
Thank you! It would be a pleasure to make a cocktail for you. Cheers!
Can I come over and have a drink with you??
Of course!
Blood and Sand is too sweet, orange juice never seems like a good ingredient to me. This fermentation sounds fun though.
It's too sweet for my taste too. Thank you! I hope you will try it out someday. Cheers!
Firstttttt
I'm 240 seconds late!!!!
Thank you both! Second place is ok too, Tim! 😃
I’m thinking fermented juice could be an interesting ingredient for mocktails, for those of use who aren’t drinking alcohol at the moment. What do you think?
Love it! 😉