Chef Rudakova will post her Baklava recipe tomorrow! Make sure to subsribe now, so you’ll see it first! ru-vid.com Any ideas what my challenge for her should be?! If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
here Baklava looks so sad and not tasty or crunchy as the original also missing a lot of color but ur cocktail looks something that everyone must try and i can imagine the smell from here
This was a crazy one, all the way from the concept, making it and the pairing is just out of the world. You guys are amazing, Kevin, Natalia, Saso & Niko!
Your application of different techniques to cocktail making is truly inspiring! I’m just getting my feet wet trying clarification. It adds an additional layer to the drinks that make them that much better!
I do not know if it was the most complicated but it was the best paired I have ever seen… Thank you. The food & drink were amazing to see - they looked like they would have been a feast for the senses.
This is a great and complicated collaboration. Great job. Now this recipe is to die for, literally. My wife is extremely allergic to pistachios so we could never do this one in our house. But it sounds amazing and tasty. keep it up and cheers
@@KevinKos pistachios and sunflower seed. But other than that see is good. But you and your team always do an amazing job and keep pushing forward. Love the videos. Keep up the terrific work. Thanks for other nut suggestions
Definitely love spice elements like clove and allspice in my Baklava. That and the slight hint of rose in the syrup. Will have to try this when I have a the time.
Excellently done, I'd love to see another episode where you explain a bit more in depth your process for finding inspiration (be it location, a certain flavor pairing, a style of drink you'd like to make.) for your drinks. Whenever I'm doing comps that is always the most time consuming part haha.
Omg u guys have read my mind. Absolutely perfect. I want top 50 in Singapore and totally intend to do some chemistry and good pairings. So thank you guys for keeping me on track.
Part 2 - Do it! Also, yes, this is the most incredible and complex cocktail I think I have ever seen. It is a mix of all the gadgets and gizmos available. Great work!
As a follower of both of your channels, this was lovely to see! All looks delicious, and you made the collab work seamlessly while being in separate locations. Cheers.
Baklava is also very popular with Mediterranean families too. Especially Greek ones. I have this favorite Greek restaurant near me that makes great Baklava. So a cocktail based on it sounds delicious
What a great surprise! I follow both of you and seeing this collaboration was exactly what I expected, a great and relaxed video, content and receipt(s). Thank you and do it again!
unbelievable demonstration of collaboration and skill! you guys are truly taking the RU-vid cocktail game up in levels every time. exceptional work and thank you!
I just wanna drop how over the top and outrageous this is. Who in the right mind is going to go through these steps more than once in their life? I mean, sure once for the meme, but damn.
Amazing cocktail I think if you add orange bollson water to your pistachio milk it will be amazing Because her in MEA we use orenge bollson water and rose water in the syrup of baklava
Omg! I cannot help watching your video it’s so amazing! I wanna say really thank you :) I have two questions: 1) how long can i store pistachio milk in fridge? 2) how can i store sugar caviar and for how long?
Simply astounding collaboration to a duo of amazing recipes! I can't wait to try this cocktail recipe for myself (maybe with a little more experience first)!
This is pure brilliance. The talent, know how, and creativity that went into this is very impressive. And to add to it, it’s such a cohesive and elegant set of flavors. It uses the greatest hits of Kevin Kos techniques, and seamlessly integrates the new techniques from Natalia. Even the way the color of the drink matched the Baklava is perfect. This is a masterpiece.
Loved it! Having watched your channel, you have inspired me, at my own bar, to be better. I have a number of constraints at my bar, but use what I’ve learned throughout the years do better with what I have, but you are always in inspiration to, BE better regardless. Thank you. Cheers my friend.
Greetings Kevin, first of all props to you my lad for your awesome video. It is one of the highest combination videos I have seen on RU-vid. So cheers to you for your creativity and skills. I can totally relate to the creating process of such drinks. One combination I struggeled do combine was coconut cream, whiskey, champagne, pomegranates, bancha green tea and dragonfruits. So I totally feel how long it can take to incoporate different textures, elements ph levels etc into a cocktail. Watching your videos is encouraging and motivating keep up your awesome work. And now I would like to give out some information about me, so that you might have an information base on my skill and knowledge level. I am a former mixologist and chef of a bar in a two stared michelin restaurant in Germany. It is my pleasure having the opportunity to see you in action and also learn from you due to your creative approach and skillset. In kind regards Your friendly neighborhood mixologist.
WOW! First of all it looks amazing! I'm coming from Israel so we have a lot of Baklawas, I MUST SAY that never in my life I tought that a Baklawa would turn into a cocktail. truly a masterpiece. second thing it prenounced Baklawa (like in the word WOW 😂), but hands down man, no one really cares. Amazing video Kevin (And Natalia)! thanks a lot! Cheers!
sounds really smooth and a great pairing... but id like my cocktail before the bar closes lol, ill just stick to a whiskey sour or a rum and coke 😋 all jokes aside, this was very interesting. i believe this is my first time watching a video by you... you just gained a new sub my friend, cheers 🍻
Hey Kevin! Congratulations on the video and colab with Chef Rudakova, I'm just looking forward to getting into preparing this cocktail at home! I just wanted to ask you a question, what's the point on heating the pistachio milk just before starting the clarification process? Don't you risk to loose some flavours and aromas because of the heat? Thanks in advance!
I am so happy to read that! Hearing is an important part since that will cause more vigorous curdling and a clearer result. It's a bit more challenging to curdle than regular milk. Let me know how you like it 😊
If you can make this, can you make a corn on the cob cocktail or mexican street corn cocktail? Something that really embodies the buttery and salty flavor of corn on the cob?
I made a cocktail where I infused whiskey with buttery popcorn flavor: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f6kcuVMfO_k.html This might get you on right tracl. Cheers!
The zero-waste pistachio milk is a game changer! 🚀 Could it be used to make an orgeat? I am currently experimenting with pumpkin seed orgeat and it's neat!
