So are you thinking about switching to Clear Orgeat now 🤩? If you like what we do, you can also support the channel here: 🎩 Join the Patron: 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. I'm thinking of making some homemade creme de cacao and I'm wondering if you've ever made it. If so perhaps you might share your recipe with us some time.
This is what happened to my milk syrup that you showed last week! No matter how much or how diligently I filtered it, it came out cloudy. [Peach Emoji] (I'm on the computer, sorry).
@@KevinKos So, when I make mascarpone (similar process), I typically add 20mL lemon juice to 500mL cream at 85C and that works really really well. So I assumed your method and measurements were accurate with my baking knowledge in mind. My thought process for adding more acid was that it would adjust the flavour significantly. When making mascarpone previously, I did have to double the lemon juice and you can really taste the "sour" flavour in the final product. In hindsight. I am adding sugar to the whey, so any sour flavour would just be balanced out. Sure, a Brix refractometer would help, but I'm not that fancy... yet.
This is amazing, I made it with skinned almonds, roasted in a pan and then follow your recipe... I've changed the amount of citric solution to 25ml(ish) and did not use the almond extract (don't have any). It turned out to be very clear and full of flavor. Then I made and "old fashioned" with Diplomático Reserva Exclusiva Rum and it was amazing. Thanks for sharing all your knowledge and ideas. I've learned a lot watching your videos.
Inspired by a video of Leandro together with Garret as well as some (older) videos by Dave Arnold - and recipes on the isi website - I started experimenting with rapid infusions using the isi whipper. My goal was to make an (almost) clear orgeat. And it works a treat! It is less work and tastes better (fewer bitter notes). I'll share my preferred recipe that I have been iterating and improving for a couple of tires now. 150g of diced almonds (no skin) ~315ml / 10.5 oz. of a 1:1,5 simple syrup (270g sugar, 180g water) 1 dash orange blossom water 1 dash rose water 5 drops of saline solution I lightly roast the almonds in a pan. This is optional, but in my opinion gives greater flavor. Let it cool and combine with the syrup in an isi whipper. Screw on two nitrous capsules (half liter isi model). Let it infuse for at least 15 hours (over night). Depressurize and filter out the almonds. Filter again through a coffee filter (optional). Transfer into a clean bottle with rose water, orange blossom water and saline. I am not using anything else anymore for my Mai Tais :) Well ... and don't forget to use the leftover sweet almond bits for a delicious desert. They still carry a lot of flavor. I'd love to hear your opinion on this.
That's interesting about the curdling of the almond milk here. I have been making my own orgeat for a while and it never curdles for me. I make my own almond milk (in different way from in this video), so I wonder if the fat content is stopping that from happening. It usually ends up separating on it's own in the bottle since I don't use any emulsifiers in it.
You mention that your orgeat never curdles. Do you add an acidic solution to your almond milk to make it curdle? That was kinda the point of this video. He's more or less "milk washing" his orgeat.
I just made some and I have to tell you the truth. You strip ALOT of the actual flavor of the almonds when you take the milk out. Pretty bland final product which I can see why you added almond extract to it. I had to do the same thing to enhance it. Same goes with Coconut milk
I've tried it and I don't think it's worth the effort. I went straight for the store-bought almond-milk version, so maybe my almond milk wasn't any good, idk, ymmv. Anyways - I tasted the clear almond milk right after straining, the acidity from the added citric acid was the most prominent taste, then there was maybe a bit of dryness and a hint of almonds. After adding the sugar and aroma, it tasted like a slighty acidic simple with bitter almond flavour. I'm sure that by adding a bit of rose water and bitter almond flavour to simple sirup I'd end up with something I couldn't distinguish from this clear orgeat in a finished drink, but it won't take an hour.
These techniques are just amazing, now just clarify the lime super juice and we have all that is needed for clarified Mai Tai without batch-clarifying 🤯
Clarifying lime super juice reduces the shelflife drastically which is kinda counter intuitive to the shelf stability of super juice. You can use agar clarification for the lime juice. Or you could do a "lime juice" profile acid water with citric and malic acid. Maybe a spritz of lime zest or lime essential oil spray to bring in what's missing.
I have been using a clear super juice. I make the super juice with out blending the peels or adding the natural lime or lemon juice back in. Makes for an amazing clear Tom Collins. I’m sure you loose some mouth feel, but perhaps adding some gum Arabic would bring that back.
I have to ask: Why not just make simple syrup and add extra almond flavor drops? Could you achieve something similar-ish with a process that takes no time at all like this?
@@andrewfaubleI'd say that it'd turn out pretty 1-dimensional. I've tried making Limoncello with just lemon extract and it turned out very artificial and lacked freshness, so I imagine something similar would happen with the clear orgeat
I’m having a hard time getting my milk to curdle in the first place. I’ve tried a couple different brands of almond milk and neither would curdle even after adding way too much citric acid solution. Any suggestion as to what the issue might be? Great video nonetheless!
"just to make it clear..." seen that coming lol Anyway alpro is a crime against both milk, nuts and self respect: I've had tap water tastier than their almond :( (the worst thing is that I had asked a friend to buy some Condorelli and he didn't think it made a difference) Remember people, peaches and cherries contains cyanide in their pit !
>You shouldn't eat the seeds of peaches, apricots or cherries 🍒 Hmm, might be right, but "plum wine"(I feel like this is a localization failure, it's a liqueur of an apricot cousin aged together for at least a year) and amaretto do suggest there's ways to make the seed extracta "edible".
For some reason, my orgeat only curdles if I add xantan. And regarding clarifying - I think making simple syrup with almond extract and rose water would taste very similar in a cocktail at this point. Or at least I'm sure my friends wouldn't notice the difference :v
Interesting. Does this process remove the nut fat? Is the mouthfeel as rich as non-clarifies orgeat? I may try clarifying some next time I make orgeat. Interesting video!
I thought for sure you put together a Mai thai. That drink has been making quite the up turn in popularity. Not that it was ever unpopular but the classic design has been making a roar on the internet 🍒
I love when you clarify things, and I would be deeply honored to sip any cocktail you crafted for me...but I have to say, I like the fats & proteins this method discards. I've had orgeat separate on me in a Mai Tai, but I take it as a sign that I'm not drinking them fast enough. 😂
I'm sure i'm not the only person who wanted this! also i'm happy to learn about another orgeat cocktail, orgeat should be in more stuff. mai-tai's are heavenly.
I found a particular fondness for the Hotel Georgia cocktail, a gin sour sweetened with orgeat, and I can only imagine how beautiful it would look when clarified.
@@btommasinidid you ever get it to work? I’m having the same issue. Tried two different brands of almond milk and added lots of extra citric acid solution and still no luck.
@@ellyam991 Kind of yes. Water has a density of 1 g/cm3, so we can use gram or mL interchangeably. But if it were another solvent, then mL or gram would make a difference. That's why by convention it's always relative to the volume of the final solution.
Thank you so much for your continued efforts towards reinterpreting classic ingredients and cocktails. Because of your clarified orgeat recipe, I went into my archives and dug up a vintage recipe which I thought would work perfectly with it: The Alligator, as featured in the 1929 "Cocktails de Paris" by Georges Gabriel Thenon. While the original calls for equal quantities of orgeat and gin, I prefer adjusting the ratios to bring the drink more in-line with a Dry Martini. 2 1/2 oz. London Dry Gin 1/2 oz. Clarified Orgeat 2-3 dashes Carmelite Water / Eau de Melisse* Stir all ingredients with quality ice until well chilled and dilluted, strain into a chilled Nick & Nora glass, and garnish with an expressed orange peel. *Substitute Herbal Elixir de la Grande-Chartreuse if necessary, or Bitter Truth's Lemon Bitters in a pinch.
