Guess how many Maraschino Gummy Bears I ate while making the cocktail 😉! · Try Liber & Co.’s Classic Gum Syrup: bit.ly/CTandLiber · Get a milk frother for better sours: geni.us/q0ITmzG · Buy a gummy bear mold for your Maraschino Gummies: geni.us/fkTA40i · Making Super Juice is this easy: th-cam.com/video/2RA3AaCO7A8/w-d-xo.htmlsi=ndhrDULsATpnUZ2V · Super Foam, a vegan egg white alternative: th-cam.com/video/9WccMbeoN7Q/w-d-xo.htmlsi=DqphTPFYO5Cqa--w 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/
Hi Kevin just a heads up, for Jeffrey's version the amount of Bourbon on screen is 30ml although you say 22.5ml. I used 30ml and it was damned good. 😊. Your version tomorrow can't wait.
Dear Kevin & Co. I went to an Italian deli here in Denmark looking for amaretto. They pointed out to me that I should never buy Disaronno, because it’s not an actual amaretto. It used to be, but greed took over and now there isn’t one single almond used in making the drink. And therefor the Italian Food Administration ordered Disaronno to delete “amaretto” from their labels. Luckily there are many other brands, high and low end. Cheers Oleg.
Yeah! Disaronno isn't my favorite. Morgenthaler's amaretto sour is one of my favorite cocktails, but it's gotta be made just so to really hit. I don't like how sweet most bourbons make it so it's really gotta be Booker's or a similar strong, not too sweet one. (Just a shame Booker's is getting more and more expensive...)
the Katana Kitten version of the Amaretto sour is also pretty cool! They pair it with Campari and a plum syrup(?), its another really unique take on a simple drink!
I remember my grandma having a bottle of amaretto in her cabinet and way before I was legally allowed to drink she'd pour me a little shot whenever I was helping her around the house, so this cocktail really takes me back! Great job Kevin (and Jeffrey 😉)!
I live in MW, Texas near DFW and bartenders always want to argue with me about using a frother for the dry shake (the top talent of the world use them now so clearly it’s valid method) but it really pisses me off how many amateurs in my area want to argue efficiency when they themselves don’t do this stuff at all.
I've been doing a hackjob with either a whisk or an immersion blender, depending on how much i'm making, but getting a tool for it might be the way to go...
I'd love to see the results of infusing either a Rum or Bourbon with El Rey Icoa White Chocolate. Cocoa butter is a deodorized fat byproduct of making chocolate. It has to be deodorized to remove the bitter and offputting flavors that get left behind in the manufacturing process. Icoa however is produced from really fine Criollo cocoa, so it isn't deodorized and carries much more chocolate flavor. I'd love to know your thoughts on the idea.
I want your opinion on something tho Kevin there is a bar in my area that uses egg white in a Mocktail. In my head it shouldn’t be considered safe but what do you think?
I've been making a custom old fashioned with 1.5 oz Woodford double oaked, 1 oz peanut butter whiskey (screwball), 0.5 oz cream de cacao, 3/4 ounce Demerara syrup, I bet the infused bourbon would work great!
Hi Kevin, I have a question concerning gum arabic. Is it normal that it smells really weird when I hydrate it with water? Mine has a pretty intense rubber like smell once in contact with water. Thanks!
Wow! Fabulous Kevin! This is a terrific cocktail! had my first Amaretto Sour at Jeffrey's bar in Portland years ago! He has a new bar now. Great adaptation Kevin!! 🙂
@@KevinKos You are so welcome Kevin!! Yes! I also have to visit the Pacific Standard ASAP!! I look forward to it. I am not too far - I'm in Vancouver, Canada and Oregon is a few hours away with driving! Have an awesome day!! 🙂
I've found I much prefer doing an amaretto sour as a daisy rather than a split base sour. I find that in large amounts amaretto tastes a bit off/artificial to me so I just use it as the sweetener
Disaronno, while having an almond taste, is made from apricot which is a godsend for someone like me with a nut allergy, so I absolutely love the stuff. Both sours look fantastic. Ironically, I have recently decided (I tend to use aquafaba mostly because I hate letting egg yolks go to waste and I love chickpeas) to use an immersion blender instead of a dry shake. 🏆
such a smart idea to use the cherry syrup like that! And I find it funny that just a few weeks ago I was at a party over the weekend and by saturday I was tired, hungover and with no desire to double shake whisky sours. So I ended up using someone's milk frother and was surprised by how well it worked. Glad to see "my" idea validated here 😂
I’ve made lemon and lime super juice this and the past weekend. Love the end result and the fact that i can make a lot of it in advance with way less citrus!
We use a similar spec to Morganthaler's at my restaurant. A guest ordered one, and upon receiving the drink said "What is this? It tastes like a Whiskey Sour!" I had to explain our recipe and the guest exclaimed "There shouldn't be whiskey in an Amaretto Sour!".
Kevin, I think you should get a microfoamer- it's a milk frother that aerates the milk whilst frothing and creates the tiny microfoam bubbles. Just another gadget to add to your collection hahah
Guess how many Maraschino Gummy Bears I ate while making the cocktail 😉!
· Try Liber & Co.’s Classic Gum Syrup: bit.ly/CTandLiber
· Get a milk frother for better sours: geni.us/q0ITmzG
· Buy a gummy bear mold for your Maraschino Gummies: geni.us/fkTA40i
· Making Super Juice is this easy: th-cam.com/video/2RA3AaCO7A8/w-d-xo.htmlsi=ndhrDULsATpnUZ2V
· Super Foam, a vegan egg white alternative: th-cam.com/video/9WccMbeoN7Q/w-d-xo.htmlsi=DqphTPFYO5Cqa--w
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/
You surely ate at least 5 😂
25😂
@@MatMillions1 close 😂😂
@@giorgosapo4508 more 😂
"an appropriate number" is the only answer u.u
Hi Kevin just a heads up, for Jeffrey's version the amount of Bourbon on screen is 30ml although you say 22.5ml. I used 30ml and it was damned good. 😊. Your version tomorrow can't wait.
My favourite Amaretto is Dwersteg from Germany, of course the Morgenthaler version of a Sour with that. 🏆 Naked & Famous would be great.
I do love a good amaretto sour. When I have some, I will sub out orange juice for the simple syrup for a nice change.
It's always the best when you make the way you like it. Cheers!
Dear Kevin & Co. I went to an Italian deli here in Denmark looking for amaretto. They pointed out to me that I should never buy Disaronno, because it’s not an actual amaretto. It used to be, but greed took over and now there isn’t one single almond used in making the drink. And therefor the Italian Food Administration ordered Disaronno to delete “amaretto” from their labels. Luckily there are many other brands, high and low end. Cheers Oleg.
Thank you for sharing this! So interesting! Cheers!
Yeah! Disaronno isn't my favorite. Morgenthaler's amaretto sour is one of my favorite cocktails, but it's gotta be made just so to really hit. I don't like how sweet most bourbons make it so it's really gotta be Booker's or a similar strong, not too sweet one. (Just a shame Booker's is getting more and more expensive...)
the Katana Kitten version of the Amaretto sour is also pretty cool! They pair it with Campari and a plum syrup(?), its another really unique take on a simple drink!
Why did I never think of using my Hawthorne Strainer to separate eggs? Brilliant! 🏆
You are welcome 🥂 Cheers!
🏆 Yes Naked and Famous! Love to see your twist on a personal favourite
Noted, cheers!
Great video as aways. Just saw that the mortar & pestle, aswell as the precision scale are listed twice in the description!
Corrected. Thank you for pointing this out!
Morgenthaler is so good at Media appearances. Really magnetic personality on camera and I assume behind the bar.
He's really a great guy all around, an amazing bartender that's really open and down to earth. Plus, he's made some great cocktails along the way!
Awwwwww you guys!!! 🥰
I remember my grandma having a bottle of amaretto in her cabinet and way before I was legally allowed to drink she'd pour me a little shot whenever I was helping her around the house, so this cocktail really takes me back! Great job Kevin (and Jeffrey 😉)!
Thank you for sharing this great story with us! Taste and flavor have so powerful ability to bring back memories.
I live in MW, Texas near DFW and bartenders always want to argue with me about using a frother for the dry shake (the top talent of the world use them now so clearly it’s valid method) but it really pisses me off how many amateurs in my area want to argue efficiency when they themselves don’t do this stuff at all.
🏆🏆I love makingJeffrey's version when someone wants an after dinner drink. They are always WOW. Love the idea of a cacao butter bourbon.
Jeffrey's spot on with the feet. Bought some nice shoes for work recently, absolute game-changer, especially in table service bars!
It all starts with the feet! 👣
@@KevinKos Are there any cocktail bars in Maribor you recommend? I'm thinking of taking a trip down that way soon!
@@smoothordinator9529 Of course. DM me on Instagram and we will talk there 🥂
I made so many (what I now realize were) bad amaretto sours and Alabama Slammers at my first bartending job in Put-in-Bay, Ohio ~1983-4
FINALLY! I've been using a milk frother instead of dry shaking for years. It's so much easier, and faster💯
I've been doing a hackjob with either a whisk or an immersion blender, depending on how much i'm making, but getting a tool for it might be the way to go...
I'd love to see the results of infusing either a Rum or Bourbon with El Rey Icoa White Chocolate. Cocoa butter is a deodorized fat byproduct of making chocolate. It has to be deodorized to remove the bitter and offputting flavors that get left behind in the manufacturing process. Icoa however is produced from really fine Criollo cocoa, so it isn't deodorized and carries much more chocolate flavor. I'd love to know your thoughts on the idea.
You're awesome! 🏆
Means a lot! Cheers!
Hey Kevin! What a great channel! I wonder how we could pre-batch this cocktail?
The cacao-washed bourbon could make a great old fashioned, and also maybe some variants of an espresso martini or Irish coffee.
I want your opinion on something tho Kevin there is a bar in my area that uses egg white in a Mocktail. In my head it shouldn’t be considered safe but what do you think?
Love it Kevin! And of course make an Naked and Famous, would love to see it the Kos way 👊
Hi Kevin. How do you stick gummy to the glass? 😅
🏆
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Great video, and great seeing Jeffrey on with you! It is indeed the best Amaretto Sour in the world. But want to make your version shortly!🏆
Let me know how you like it 😉 Cheers!
I've been making a custom old fashioned with 1.5 oz Woodford double oaked, 1 oz peanut butter whiskey (screwball), 0.5 oz cream de cacao, 3/4 ounce Demerara syrup, I bet the infused bourbon would work great!
That sounds delicious, let me know if you try it!
Thank u so much Mr.kevin kos for all of your effort ❤
The first Amaretto sour was good, but yours was bear-y good 🐻😂
Nice video again. I like the JM Amaretto sour but I usually make a small change. Try Orgeat syrup or Orgeat Gum syrup for the sweetener. 🏆
You make it extra almondy, nice!
Hi Kevin, I have a question concerning gum arabic. Is it normal that it smells really weird when I hydrate it with water? Mine has a pretty intense rubber like smell once in contact with water. Thanks!
It has slight smell but it does't affect the cocktail at the end.
Wow! Fabulous Kevin! This is a terrific cocktail! had my first Amaretto Sour at Jeffrey's bar in Portland years ago! He has a new bar now. Great adaptation Kevin!! 🙂
Thank you, Christine! Yeah, the Pacific Standard, I hear great this about it, can't wait to visit it myself!
@@KevinKos You are so welcome Kevin!! Yes! I also have to visit the Pacific Standard ASAP!! I look forward to it. I am not too far - I'm in Vancouver, Canada and Oregon is a few hours away with driving! Have an awesome day!! 🙂
@@christinecamley Nice! I will wisit Toronto and Montreal in May for a guest shift and a masterclass. Have a great day too! 🥂
@@KevinKos Thank you!! 🙂
I'd love to see your take on the Naked and Famous or the Paper Plane. They are both quite amazing cocktails.
Noted, thanks! 🔥
I think the cacao butter washed bourbon would be interesting in a Paper Plane, or indeed a Naked and Famous 🏆
That does sound delicious!
I've found I much prefer doing an amaretto sour as a daisy rather than a split base sour. I find that in large amounts amaretto tastes a bit off/artificial to me so I just use it as the sweetener
It's great that you found a way that works best for you 💪 Cheers!
🏆 I might give that gummy bear technique a try. Awesome video, Kevin.
The left over butter from fat washing also makes great cookies
Delicious idea!
🏆can always count on super foam it's a game changer
Couldn't agree more! 🔥
Why is Jeffrey doing this video in the dry storage? lol
I guess everywhere else was crowded, which is what you want for a bar, right? 😂
Thought we were gonna get a homemade Amaretto video :)
**writes the idea down** 😎
Hi
this is my fav drink ever.. can't wait to see what you do with it
Disaronno, while having an almond taste, is made from apricot which is a godsend for someone like me with a nut allergy, so I absolutely love the stuff. Both sours look fantastic. Ironically, I have recently decided (I tend to use aquafaba mostly because I hate letting egg yolks go to waste and I love chickpeas) to use an immersion blender instead of a dry shake. 🏆
I make lemon curd with the yolks. Win-win
such a smart idea to use the cherry syrup like that! And I find it funny that just a few weeks ago I was at a party over the weekend and by saturday I was tired, hungover and with no desire to double shake whisky sours. So I ended up using someone's milk frother and was surprised by how well it worked. Glad to see "my" idea validated here 😂
Maraschino Gummies are great! And yeah, a milk frother is a great way to go about it. Sometimes the easier way is the way to go!
Amaretto Sours take me back to New Year’s Eve Y2K, when I batch made a whole six liters of the lowbrow sour mix version for a house party.
It was an uncertain time and you needed to be prepared, great job! 😅
trophyyyyy
🏆Love this. Thanks a lot for this video !
Love that the leftover maraschino syrup gets used, no waste. 😎
Also, using a frother or whisk is a great idea. Cheers! 🏆
Glad you liked it!
🏆 The Gummy Bear is a nice touch 🥂
Thanks! The great thing is you can make it make into any shape you want, and the maraschino flavor pairs so nicely with the cocktail!
Would love to see a Cocktail Time Naked and Famous 🏆
I’ve made lemon and lime super juice this and the past weekend. Love the end result and the fact that i can make a lot of it in advance with way less citrus!
Amazing! Cheers!
One of my favorite drinks!
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Can't wait to give this a try! I've been curious on trying amaretto in some cocktails! 🏆
Cheers!
🏆 Wonderful episode Kevin I loved your take on Jeff's recipe with the cacao 👏
Thank you! It really works great with amaretto 🤩
Mistake in your video Kevin 4:10 it says 1oz bourbon!
It happens. Thank you for letting us know. 🥂
🏆great episode!
Great video!
Nice work!
They both look fantastic 🏆
Thank you!
This is brilliant, Kevin! 🏆
Thank you!
this is art👍
Thanks!
We use a similar spec to Morganthaler's at my restaurant. A guest ordered one, and upon receiving the drink said "What is this? It tastes like a Whiskey Sour!" I had to explain our recipe and the guest exclaimed "There shouldn't be whiskey in an Amaretto Sour!".
🏆
Kevin, I think you should get a microfoamer- it's a milk frother that aerates the milk whilst frothing and creates the tiny microfoam bubbles. Just another gadget to add to your collection hahah