Let me know if I missed any hacks in the comments, and I might cover them in the next episode! Get a Potato Ricer and get more out of your infusions: geni.us/UvU96w Get a milk frother for better sours: geni.us/q0ITmzG Make Super Syrup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8lfWBxtH6hk.htmlsi=ZlhWV-R_4aX7VJGw Make Super Foam: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9WccMbeoN7Q.htmlsi=Yh8mm211xhbb1YFa 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/
Tanks for the tips you are the best ,if I could give you a little tips because you talked about juicer ,I know that you love pineapple When you press a pineapple with a centrifuge, don't waste the the pineapple fiber . Clean your hands and put the fiber into a super bag . It's almost 1/3 even more sometimes of juice you will save tanks to that (it depends of your centrifuge ) .when you finish to press the maximum of the juice , you have to mix the fiber (or the pulp) with a bit of sugar or syrop or whatever you want (spices could be good also )and then let the fiber on the dehydrator as thin as possible on a cooking paper and you have to keep a texture a little bit wet for doing this (that's not easy in beginning you have to get the hang of it),you could get a beautiful garnish as chips if you cut approximately and really really tasty or made some coins with a cookie cutter as you want both works. That's could be really long if you don't have utensils appropriate. Tanks for your time
My favorite hack is drying yolks. After using the egg whites for drinks I end up with a bunch of yolks I didn't know how to use (usually scrambled eggs for breakfast the next day). Now I put them into soy sauce for a week and then put them into sealed container with a lot of salt. It will take all the moisture out and dry the yolks. They are great grated on top of pasta or other meals, a bit similar to parmesan cheese.
Making tinctures and using normal simple syrup works better than having a lot of different bottles of flavoured syrup, especially for those not used regularly. For example, make baking spiced and masala spice tinctures that you can then use in syrups/coffee/tea/milkshakes/creme brulee/baked fruit etc.
Another part of Hack #14 that you demonstrated, but didn’t mention was cracking the egg on a flat surface to minimize pieces of eggshell getting in your cocktail. Batching cocktails is the bomb. Cheers! 🥂🍸
My hack: stirring in the small tin of a Boston shaker. The thermal mass is so low that pre-chilling is not necessary with cold home ice. Hack#2, stir in a vacuum insulated mug/glass to avoid dilution variability. Hack#3: spring cask-strength neat products using a small piece of clear ice. It gives some dilution and cooling without over diluting. Hack #4: for home bars, stir drinks directly in the serving glass. It consumes some of that big, clear rock, but minimizes dirtied barware. Hack#5: adding water to the warm glass with ice and stirring speeds chilling b/c of the increased surface area due to the liquid Hack #6: when batching some cocktails, leave the dilution to serving time with shaking or stirring. It gives your guests that craft cocktail feeling without the measurement overhead. Hack #6: use Dawn power wash to remove stains from Angostura bitters drips on your countertop.
For Hack 5: at work when I need to chill a glass, I like to pair the ice with club soda from our soda gun. I can’t attest to 100% validity on the science, but I’ve always assumed that the bubbles of the club soda offer an agitation to the ice, much like a stir, helping chill even faster. I’ve also heard club soda is good for lifting water spots on glassware. Win-win! Of course, I’m sorry that this hack is useless or at least impractical for home-bartending without a soda gun
The frother is a brilliant idea. I remember when I was making a sour for myself (I tend to use aquafaba because I love making things with canned chickpeas) and after a moment wondering if I should dry shake or reverse dry shake, I realized that my hand mixer could fit in my normal mixing glass (which is actually an old chemical beaker I got from my father). I have been doing that ever since.
I’m notorious for always cutting myself, so last year I switched over to the exact cheese slicer used in this video for peels. I ended up cutting the tip of my pinky off with it and breaking whatever finger was still attached lol
About hack 4 you can easily found in hardware stores the stickers remover, for really cheap and it works like a charm. You simply need to apply it to the sticker and all the glue will melt away
I use Jeffrey Morganthaler's ginger syrup recipe (boiled water/ginger chunks/sugar/blended) while using a potato ricer. Can make the best ginger syrup in under an hour! Not sure where i saw the ricer used but i decided to use it over a milk bag. Appreciate your hacks and technique, my friend! Im always using your super juice calculator for my juices. Though, the grapefruit super juice doesn't work as well with the skins and acids. Come out tasting a bit bitter andnnot very flavourful as the juices of grapefruit. Any tips?
One of best hacks Kevin mentioned was the saline solution. Absolutely a must for all cocktails. But also Kevin forgot to mention the most important hack. That is to subscribe to his channel. I think this must be the best hack. ❤
Seemed cool, but tried separating the egg whites using the hawthorn upside down at work. Didn’t do the job well and took too long… most of the white stayed on top.
Chilling glasses can be done with just 1 or 2 cubes of ice and added water. I start that before making a cocktail and the glasses are chill when I'm done. Don't even have to stir
