Hey man I know I'm like two years late to the party, but this is definitely my favorite episode of yours so far. I've just discovered you, but you have already helped me greatly. Thanks!
Another gorgeous cocktail and lovely video! Not only did I learn about the Julep strainer, I learned not to annihilate my mint with a muddler! Great info! Kevin, have you considered a Twitter account? Instagram? I couldn't find you on those platforms. Expanding your social media presence may draw more traffic to your channel. Keep up the great work!
Thanks Christine! I am glad that you learned something from this episode. You can also find us on Instagram here: instagram.com/kevin_kos/ and on Facebook page here: facebook.com/cocktailtimewithkevinkos You are more than welcome to follow us there. We post behind the scenes photos on Facebook so I believe you'll find them interesting to check them out. Thanks for your support!
I usually make a mint syrup, because in winter all my mint dies to reborn in spring...it is not the same but i love how bourbon and mint perfectly marry together! Obviusly, when the season is good, i prefer to use fresh mint. The classic recipe calls for 2 oz of bourbon but many other ones go for 2 oz and 1/2 or even 3 oz...Mint Julep is the cocktail you can really make the way you want :-)
Great idea to make a mint syrup when we are not in the mint season. But on the other hand, many cocktails, especially Mint Julep goes perfectly on hot days so I rather wait until there is the fresh mint season again and reward myself with this drink then 😊 I agree with you! Cheers!
I'm making a riff on a mint julep that I'm calling a Dixie Snowcone. You swap the plain simple syrup for sweet tea syrup. Then make sure the crushed ice cone on top is very finely crushed and snowy and you soak it with bitters. I think that Angostura would work good but I'm wondering if anyone has suggestions on what other kinds of bitters might work. Woodford Reserve has a line of bourbon barrel aged bitters that might work great. But I'm curious to see what people's thoughts are.
I disagree with your recipe..You should muddle mint with simple syrup. Than add the bourbon...I've never heard of anyone muddling bourbon and mint???? I'm afraid I disagree??? Anyway I think you may want to go back and do some research..I'll go ahead and show you how a Mint julep is properly made Mint Julep: Muddle 8-10 mint leaves w'.25 ounce of simple syrup. Add 3 ounces of bourbon.. Add crushed ice and stir till frosted. Add Expressed mint sprigs for garnish... This is how you make a mint julep..I don't agree with your recipe.
I am glad you have your go-to recipe for this drink. Every bartender has its own technique even with classics and it's hard to say which one is "more right". Both can be great as long as the customer has a drink that he/she like in their hands. I like to prepare my Mint Juleps this way just because I like to get my mint "place to infuse" and alcohol is a much more better agent than syrup. But that is just my way of doing it. I bet yours is delicious as well. Wish you have a great day and thank you for taking your time to give me your feedback. Cheers!
HAHA!!! Love the bloopers! Great video again. Cheers!
Thank you! I am glad that we made you laugh 😀 cheers!
Did you know what the Julep strainer was originally used for? Have you tried it like that before? Let me know!
Holy wowza!!!! I have bartender for 20yrs, and I learned at least 5 new things about Julep from this video!!!
You rock 😊
Aweome! Cheers!
My first mint julep was in Virginia, sitting outside by a fountain. I'll never forget that drink
Yummy. I love how the frost builds on the outer side of the julep cup.
No comments regarding the drink since it's fantastic.
Enjoy your weekend.
The frost is on of the most satisfying thing in this cocktail (right after the taste of course). Thanks! I wish you the same!
Bourbon and mint are such a good combo, one of my favorite cocktails for sure! 🤩
Perfect combo! One of my favorite as well 👌
I love how a Mint Julep develops as you drink it. And if you hit the trifecta, all the better! Cheers!
I assume that It's perfect for cooling the emotions after hitting the trifecta 😀 cheers!
Must give it a try. Bourbon is great in cocktails and I like mint. Great video by the way, as always. Keep up the good work. Cheers!
Thanks for your nice comment. Cheers!
Hey man I know I'm like two years late to the party, but this is definitely my favorite episode of yours so far. I've just discovered you, but you have already helped me greatly. Thanks!
Awesome! Thanks!
Well done, Kevin and Cocktail Time Team! I have a ton of mint growing in pots. This will be a great way to use it!
Great cocktail and great editing skills! Keep it up!
Thanks for all Master teacher🥂
Such a wonderfully simple drink.
It really is!
love this channel so much
It goes very well with a quarter ounce of Plantation Pineapple Rum poured over the ice
This sounds delicious! Thanks!
Another gorgeous cocktail and lovely video! Not only did I learn about the Julep strainer, I learned not to annihilate my mint with a muddler! Great info! Kevin, have you considered a Twitter account? Instagram? I couldn't find you on those platforms. Expanding your social media presence may draw more traffic to your channel. Keep up the great work!
Thanks Christine! I am glad that you learned something from this episode. You can also find us on
Instagram here: instagram.com/kevin_kos/
and on Facebook page here: facebook.com/cocktailtimewithkevinkos
You are more than welcome to follow us there. We post behind the scenes photos on Facebook so I believe you'll find them interesting to check them out. Thanks for your support!
I usually make a mint syrup, because in winter all my mint dies to reborn in spring...it is not the same but i love how bourbon and mint perfectly marry together! Obviusly, when the season is good, i prefer to use fresh mint. The classic recipe calls for 2 oz of bourbon but many other ones go for 2 oz and 1/2 or even 3 oz...Mint Julep is the cocktail you can really make the way you want :-)
Great idea to make a mint syrup when we are not in the mint season. But on the other hand, many cocktails, especially Mint Julep goes perfectly on hot days so I rather wait until there is the fresh mint season again and reward myself with this drink then 😊 I agree with you! Cheers!
@@KevinKos fresh mint is definitely better, especially for the Julep, because the nose wants its own role on the drinking movie 😌
Really good video :D
I'm making a riff on a mint julep that I'm calling a Dixie Snowcone. You swap the plain simple syrup for sweet tea syrup. Then make sure the crushed ice cone on top is very finely crushed and snowy and you soak it with bitters. I think that Angostura would work good but I'm wondering if anyone has suggestions on what other kinds of bitters might work. Woodford Reserve has a line of bourbon barrel aged bitters that might work great. But I'm curious to see what people's thoughts are.
我也喜欢将苦精倒在上面，我还会在外围裹上一层碎冰
Just mad at myself one because of your video
Cheers!
👏👏👏👏👏
Who looks fresher?
The Julep or the Kos?
😆😆🥂
Sorry guys for grabbing a cup like that! It won't happen again. 😄
Haha I am glad that you did it! One of the best bloopers in our channel 😂
.
I disagree with your recipe..You should muddle mint with simple syrup. Than add the bourbon...I've never heard of anyone muddling bourbon and mint???? I'm afraid I disagree???
Anyway I think you may want to go back and do some research..I'll go ahead and show you how a Mint julep is properly made
Mint Julep:
Muddle 8-10 mint leaves w'.25 ounce of simple syrup.
Add 3 ounces of bourbon..
Add crushed ice and stir till frosted.
Add Expressed mint sprigs for garnish...
This is how you make a mint julep..I don't agree with your recipe.
I am glad you have your go-to recipe for this drink. Every bartender has its own technique even with classics and it's hard to say which one is "more right". Both can be great as long as the customer has a drink that he/she like in their hands.
I like to prepare my Mint Juleps this way just because I like to get my mint "place to infuse" and alcohol is a much more better agent than syrup. But that is just my way of doing it. I bet yours is delicious as well.
Wish you have a great day and thank you for taking your time to give me your feedback. Cheers!