Тёмный

15+ NEW Cocktail Hacks You Didn't Know Existed! 

Cocktail Time with Kevin Kos
Подписаться 169 тыс.
Просмотров 20 тыс.
50% 1

Today we’re going over 17 new Cocktail Hacks to take your bar skills to the next level, but there’s a surprise… These will be hacks from you, Friends of Cocktails! From replacing a sous vide bath with a ziplock bag and a kitchen thermometer, to using tinctures to create any flavored syrup, you won’t want to miss these tips and secrets that will help you make better use of your ingredients, create less waste, and waste less time while behind the bar. If you’re ready, then let’s begin. It’s Cocktail Time!
Try Liber & Co’s Gum Syrup: bit.ly/CTandLiber
Be more precise with short necked Bitters Bottles: geni.us/5KSIdv
Get Jeffrey Morgenthaler’s The Bar Book for more hacks: geni.us/LqMZ
Label your ingredients with this label maker: geni.us/SGOSQj
Get the full list of these 16+ cocktail hacks here: www.kevinkos.com/post/more-co...
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
● Mortar&pestle - geni.us/sUSGNs
📖 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 more about Super Juice and how it saves you time and money: • How Much Money and Tim...
🤝 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕, TikTok or 𝗪𝗘𝗕
kevin_kos
cocktailtimewithkevinkos
● www.kevinkos.com
0:00 Today on Cocktail Time
0:37 Dash Potent Ingredients
1:33 Use Dasher Bottles for Bitters
2:27 Citrus Essential Oil Spray
3:09 Freeze Citrus Husks
3:36 Use a Strainer as a Stecil
4:01 Separate Eggs with a Hawthorne
4:29 Pour Two Cocktails at Once
4:46 Flavored Glue for Garnishing
5:26 Flavorful Powders for Glass Rims
5:57 Flavor Syrups with Tinctures
6:56 Make Better Ginger Infusions
7:25 Seal Your Wine Ingredients
8:05 Homemade Sous Vide
8:59 Label Your Cocktail Ingredients
9:20 Filter Using a Paper Towel
9:46 Bonus Hack - Homework Before Pour-work
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#hacks #cocktailtime #efficiency

Опубликовано:

 

28 июн 2024

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 52   
@KevinKos
@KevinKos 11 дней назад
How many of these hacks did you know before today 😎? Try Liber & Co’s Gum Syrup: bit.ly/CTandLiber Be more precise with short necked Bitters Bottles: geni.us/5KSIdv Get Jeffrey Morgenthaler’s The Bar Book for more hacks: geni.us/LqMZ Label your ingredients with this label maker: geni.us/SGOSQj 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/
@user-uv9zc3wh6z
@user-uv9zc3wh6z 11 дней назад
These are great hacks. I too would love a tincture episode. This might be a boring one but a storage episode would be helpful too
@KevinKos
@KevinKos 11 дней назад
Noted! 🥂
@aakashgala3579
@aakashgala3579 11 дней назад
would love a video on tincture!
@KevinKos
@KevinKos 11 дней назад
Noted!
@tucopacifico
@tucopacifico 11 дней назад
Nice, a tincture episode would good too. Cheers! 🥂
@KevinKos
@KevinKos 11 дней назад
noted. Thanks!
@Brittoodles
@Brittoodles 11 дней назад
I would love to see a tinctures episode!!
@Serious_Drinking
@Serious_Drinking 11 дней назад
Here are two of my favourite hacks: When infusing with fruits or berries do not use fresh ones but dry them first. This way you can add more of them to the alcohol and it doesn’t get diluted with the water fresh fruits contain. Makes for very intense flavours. Infuse vodka - or your favourite spirit - with grounded coffee instead of using a coffee liqueur. This way you can make a drink as sweet as you want by adding sugar separately.
@KevinKos
@KevinKos 11 дней назад
Thanks for sharing!
@rahulphatak3506
@rahulphatak3506 11 дней назад
Would love to see a tincture video! Thanks for what you do!
@KevinKos
@KevinKos 11 дней назад
Noted!
@TrollingCat
@TrollingCat 10 дней назад
An episode where dive deep into tinctures sounds interesting, i’d love to see it in the future 😊
@stephenriordan2616
@stephenriordan2616 8 дней назад
You are THE man Kevin👊 Love cocktail time👌👌👌
@DaftRebel
@DaftRebel День назад
I've just arrived to you channel, ITS MASSIVE!!! Congrats for such good job! Big hug from Argentina!
@CS-ci9lf
@CS-ci9lf 10 дней назад
Just commenting to give this a little traction, love your channel!!
@TKGentryArt
@TKGentryArt 11 дней назад
Great stuff in this episode! Bravo!
@KevinKos
@KevinKos 11 дней назад
Thanks!
@ronnalrikardo6841
@ronnalrikardo6841 2 дня назад
i use to tilt my jigger 45° to measure half jigger. so if i had a half ounces jigger and need just a quarter, i tilt the jigger to 45° angle then used it as usual. 😅
@JessicaMorgani
@JessicaMorgani 11 дней назад
I love your copper blazer so much!
@KevinKos
@KevinKos 11 дней назад
Thank you!!
@Horst-aus-der-Tube
@Horst-aus-der-Tube 11 дней назад
again cool tips! thanks! I often use an iSi whipper for cold infusions. Works very well and gives great flavour.
@KevinKos
@KevinKos 11 дней назад
Love it too! 🥂🥂
@ellyam991
@ellyam991 11 дней назад
I was just thinking about the tincture hack for the bar I work at! Love to see it in action 🔥
@KevinKos
@KevinKos 11 дней назад
Cheers!
@felixweidner5551
@felixweidner5551 11 дней назад
Hey Kevin, since you recommended it now for a couple of time: Pumping air into a bottle of prosecco or anything sparkling doesn't help that much, unfortunately. It has to do with the high level of CO2 in the liquid and the very low CO2 concentration in even high pressure air. The diffrend levels will balance quite quickly, especially when the bottle is shaked a little. The Action Lab made a science video about it, called "Is the Fizz-Keeper a scam?" where he points out, that the partial pressure of the gas your intressed in, is way more important then the total pressure. :)
@HansMaximum
@HansMaximum 11 дней назад
Yes please for tinctures. Also for wine-based liqueurs, i.e. vermouth, I opt for just capping and storing in the fridge. The taste difference after 2 months is not significant, especially if I am mixing it with other flavours. I use an Inert Gas System (Argon spray) for more delicate and less used bottles; I want to eliminate the air I find continually vacuuming and re-pressurizing the bottle doesn't help the shelf life significantly and the argon barrier is way better than any hand pump to eliminate oxygen infiltration. But to anyone who drinks wine, I highly recommend an inert gas/heavier-than-air system.
@KevinKos
@KevinKos 11 дней назад
Interesting! Thank you for sharing!
@MrMoney331
@MrMoney331 8 дней назад
2:25 I have a couple of these. How in the world do you get them fully clean. Maybe I need better brushes but Ango left a stain on one of them.
@SoaringFilmz
@SoaringFilmz 11 дней назад
Tinctures episode pleasseee
@KevinKos
@KevinKos 11 дней назад
Thanks!
@Nuffy671
@Nuffy671 11 дней назад
Have you ever done a complete series of modern cocktail techniques in 1 video and explain how to use them if you do it will be great for me and for the young Bartenders as well
@KevinKos
@KevinKos 11 дней назад
Not yet! But it might be a cool episode. Thanks for the idea!
@mattia_carciola
@mattia_carciola 11 дней назад
As always, useful tips! I wanted to improvise a sous vide myself, however my vacuum machine is far from here and I can't find heat-stable ziplocks :(
@KevinKos
@KevinKos 11 дней назад
I bought mine in Aldi (Hofer in Slovenia) but you can check it on amazon. They should have it
@mattia_carciola
@mattia_carciola 11 дней назад
@@KevinKos I tried searching in Italian and English, but the only ones that could be used for that are the ones I should seal with my vacuum. All the ziplock seems to be only safe up to 60°C
@KevinKos
@KevinKos 11 дней назад
@@mattia_carciola Can you hit me up on Istagram? I might find some ziplock bags from amazon.de which you might find it usefull.
@mattia_carciola
@mattia_carciola 11 дней назад
@@KevinKos ❤️❤️❤️
@P.i.p.a.
@P.i.p.a. 10 дней назад
can you make an amaro?
@julietittler9171
@julietittler9171 9 дней назад
Tinctures please
@jaspervangheluwe7531
@jaspervangheluwe7531 11 дней назад
Thanks for the great video! For bitters-precision I tend to use a pipette and do 0.8ml as 1 dash. What about the shelf life of your bitters if you put them in dasher bottles? I wanted to buy a set for a long time, but I'm afraid I can't close them properly enough to store the bitters for longer.
@KevinKos
@KevinKos 11 дней назад
Great suggestion! Set that I listed comes with small rubber caps so it should be good for long time.
@kevinoneill2250
@kevinoneill2250 8 дней назад
Question re: paper towel as a filter. Is there any concerns how paper towel is treated chemical wise?
@kevinoneill2250
@kevinoneill2250 8 дней назад
Apparently most paper towel is treated with formaldehyde and chlorine..
@KevinKos
@KevinKos 8 дней назад
You can buy those that aren't. Usually, it says on the label that it can be used for food. At least, that's the case in stores where I live.
@phantomhandofcocktailtime6911
@phantomhandofcocktailtime6911 11 дней назад
18 Years behind the bar might also be a hack to stay looking young 😉
@angrymurloc7626
@angrymurloc7626 11 дней назад
Ice hack, my favorite one, seeded thermos cup clear ice Directional freezing in a big cooler will annoy your roommates, so instead go one cube at a time using this technique (I found someone advertising it on RU-vid once) Let me paste the full recipe, adapted from v=RWitzPjzIAk&pp , utilizing nucleation seeds Take any number of large (400-500ml) insulated cups Prepare for each a clear ice seed, made from the clearest ice you can a) buy or b) make with a previous method (for example this method unseeded) The seed should make up at least 30% of the exposed surface area of your cup, but has to fit inside it Fill the cups almost to the top, put into freezer After 8h, add seed to each cup After 30h, earliest harvest time is reached For each hour after that, you gain some more weight on the ice disks After 56h, your cup might be almost frozen through Always pull out cups before frozen through, it will be very hard to take out if its completely frozen Let temper inverted on Countertop for 15 min Take over to the sink, press firmly on sides, gently increasing pressure to not damage the cup If your cup is incompressible, apply warm water and wait until the ice moves If it is compressible, ice should fall out now If you didn't push a late harvest time, no further processing should be needed
@ITS_ALONE_BOY_07050
@ITS_ALONE_BOY_07050 11 дней назад
Well done bro i will pray for god for your better life and better health 🙏🙏🙏🙏
@KevinKos
@KevinKos 11 дней назад
Thank you!
Далее
How Much Money and Time Does Super Juice Save You?
14:36
Ummmm We "HAIR" You!
00:59
Просмотров 3,8 млн
20 Hacks To Improve Your Cocktail Skills
9:34
Просмотров 69 тыс.
Stop Using Egg White! Super Syrup is here!
10:47
Просмотров 436 тыс.
Non-Alcoholic Bitters! Aromatic or Orange?
11:29
Просмотров 44 тыс.
This bizarre density toy just got an upgrade
13:04
Просмотров 908 тыс.
Milk Punch Revolution! Citrus Free Clarification!
9:41
The Perfect Mojito Doesn't Exist But...
22:29
Просмотров 8 тыс.
DO NOT use these ingredients before watching this!!
7:47