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My favorite is always having super juice in the fridge. I'm always ready for a daiquiri for a whiskey sour. I also like that I'm not throwing away half my fruit.
The best part is there really is no downside. When I started making SJ after your video came out, it really made drinks a lot easier and more convenient to make - and cheaper, without any change in flavor. The environmental bonus is always nice.
Hi Kevin, I hope this message finds you well. I apologize, but I have strong reservations about super juice! In my opinion, it's low-quality chemistry for the less discerning palate. While it may be environmentally friendly, the taste and quality bear no resemblance to fresh lime, orange, or lemon. I adore your videos, but I consider the technique behind super juice to be extremely detrimental to mixology culture! After consuming these acids, the stomach bids farewell. People, let's stop poisoning ourselves and others! Free cheese is only found in a mousetrap... Use fresh citrus for your cocktails. Acids have a place in the cocktail world, but as stabilizers and flavor enhancers. They cannot and should not replace fresh citrus. In my opinion, the amount of acid in comparison to fresh juice should be reduced by a factor of 10. I also want to note that your comparison of the speed of preparing fresh juice versus super juice is inaccurate. Why do you use professional equipment (blender) for making super juice, while you only have a manual squeezer for making fresh juice? An electric juicer would do this job much faster!
At the first bar I worked at, I convinced the owners to let me try using Super Juice instead of freshly squeezed juice. It immediately improved the efficiency of our prep work, saved our bar a great deal of money on otherwise wasted citrus that previously would get over-ordered and spoil before it could be used, and improved the consistent quality of our drinks. Suffice to say, Super Juice and the calculator provided on your website have become essential tools for my bartending practices. Many thanks from me and The Waiting Room in Durham, NC.
I would love to see you do a blind tasting, with guests; three identical drinks, with the only difference being fresh juice, super juice, and store bought juice.
Big fan with a question here 🙋🏻♂️What is the ratio for the “appropriate amount of water”? 1ltr of water and then you add what you squeezed from the peeled limes?
Thank you for pointing out that prices vary. There's this tedious frugal cook on RU-vid who uses the exchange rate alone to give prices in other countries, not understanding that things cost more the further they have to travel. He once adamantly stated that a certain $45 grocery buy in the US would cost $60 in Canada; going by my local supermarket, it would actually have cost well over $120.
I love super juice and it's my preferred way to go about cocktails when I'm having people over. However, as far as differences it's important to point out that it doesn't have ascorbic acid, so you're getting less vitamin C if consuming super juice instead of regular juice.
This shouldn’t be true, since you’re basically using the entire lime (minus the pith). Super juice still utilizes the juice of the citrus, where the ascorbic acid resides anyway. Perhaps you’re confusing super juice with acid-adjusted juices, where you’re only adding citric/malic acids to mimic the acidity levels of lime or lemon? I can understand the concern about a lack of ascorbic acid in these solutions, although…not really, since most fruits that are juiced contain vitamin C regardless.
Living in Mexico, it's pointless for me (home bartender) to do lime super juice. But lemon is always far too much juice for one or two drinks, so that super juice reduces my waste many times over. Orange super juice I've never gotten into and probably should, though. Especially acid adjusted.
I've discovered that the leftover blitzed citrus peels, which are strained out from the final product, are a fantastic culinary ingredient. For example, when I make lemon super juice I reserve the spent peels which are fragrant and tangy and use them to dress fish or punch up vegetable dishes. They have all the 'pop' of the super juice!
that's a great use. i go the lazy route and usually just add some agave syrup to lime and honey to lemon and leave it in the fridge until i feel like spooning a citrus candy like dessert :D
For my home bar I've used exclusively superjuice for the last year for a number of reasons. The shelf-life is one but for me the big perk is the yield. Not so much for the money but as I live in a part of the world where limes are shipped in from quite a ways away, it feels kinda unnecessary to use so much fresh limes and lemons when I can get so much more juice from significantly less citrus and the results are very close by comparison.
Thank you so much! All this couldn't be possible without my amazing team (except my mustache, which is solely on my barber and me 😂). I appreciate it a lot! Cheers!
I cannot understand what am I doing wrong?! Everybody on the comment section are amazed by the super juice, but mine just tastes bitter. No matter how hard I try to remove white pith.
I'm right there with you. I've done two batches ensuring proper weights and such, and it's just terrible. I was excited to tell my boss we might have a way to save money and prevent waste, but it is just awful. I didn't care for it and neither did my customers. I would LOVE to get this to work.
⏳♻️ Hey Kevin, nice to see you revisit the topic of super juice and how widespread it’s become lately! I was wondering if you could also revisit the topic of grapefruit super juice. At the end of your original grapefruit video, you mentioned that the recipe needed some tweaking and I would love to hear an updated recipe if you have one. You mentioned that the grapefruit recipe would need to stay closer to a citrus recipe because the addition of sugar naturally found in grapefruit would affect its longevity. This is a great point and has the added benefit of being able to swap out another citrus juice for the grapefruit super juice for some fun experimenting, but couldnt you add simple syrup/gum syrup separately in the actual cocktail to still make recipes that were designed around fresh squeezed grapefruit juice’s natural sweetness and texture? And if so what would the math for that look like? On that same note, what would the math look like for adding sugar/texture back in to the cocktail for the acid adjusted orange juice as well? Thanks as always for having such stellar content and I hope you can do a whole video on this topic if there is enough to say!
Superjuice has a good taste, I don't think it is exactly the same taste as freshly squeezed lime juice, so as an occassional cocktail drinker it doesn't seem to make sense, but for a cocktail bar, it's a smart move. There is no "one size fits all" here but both are great in cocktails, and I'd happily have either.
@@andrewjohnston9115 Yes and no. Superjuice is basically a synthetic juice, whereas fresh juice is exactly that: 100% natural juice. Call me old school, but I'd be pissed if I paid for a cocktail in a high-end bar and they used anything but pure, natural citrus juice. I get the attraction of less work and saving money, but ultimately, it should be up to the customer as to what goes into his/her drink, not up to the bar.
For some reason super juice doesn’t taste as good to me as actual lime/lemon juice. When I first got into making cocktails, I started with super juice, but after I tried just juicing regularly I thought it much better. Super juice to me just tastes like weaker flavored water.
The amount of excellence that your videos exude is incredible! I may come to your channel to find a specific tid-bit of information… or maybe simply to pass the time with cocktail inspiration… Point is… no matter what the reason I end up on your channel, at some point or another, I always find myself simply admiring how well you make these videos. The structure, the commentary, the notations, the lighting, the audio, the camera quality, the outfit, and last but not least the mustache that is never a hair out place. Excellent from start to finish! Cheers Kevin! I see you
Super Juice is saving time is important as we only get so much so saving some even 2 minutes per liter, using less raw materials is also good, less storage, resupplying and money by extend. Helping the environment is a nice big bonus. But I especially like the long self life as I primarily make cocktails for myself and my friends on our weekly gatherings so super juice helps me a lot there. Also Super Juice was the first video I watched from this channel, thanks a lot Kevin, love all your recipes and you gave me the inspirations and courage to start mixing cocktail, as I always saw it as herculean task to learn, you made it easy.
I love super juice. I make batches and freeze in small containers to be able to melt them rapidly when needed. I started to add gum arabic (2% water mass) to have a better mouthfeel, such a time saver + money.
@@Benebrindil I highly recommend, I actually got the idea from this channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TCZh8JEi0Ms.htmlsi=X0NRXltMfGJw_SM4, though I don’t agree with his taste, personal preference. I also find that taking the time to remove as much pith as possible, i.e., no white part, generates a better flavor.
Super juices are very important. I was trying to use them before but always after one day they oxidized and had this metallic taste. Never understood why. I was following your steps but still :(. Any idea why it oxidized so fast?
⌛️♻️💸 are all good reasons and I never thought of freezing it. Those flavour combinations sound immense and I can’t wait to try both at the weekend. Excellent job Kevin. Na zdravje!
I just hate wasting food, so using this for my citrus that would go bad if I left it setting really fits my ascetics. love the tips on clarifying and spicing as well.
Being someone who runs a speakeasy and has used your super juice calculator many times making super juice for my bar. the only thing i have found is that there is consistency problems with the super juice. maybe the amount of oil in the peels?
Hello Kevin, thank you for the great content. Can you also share a super lemonade recipe :D Weather is getting hotter and watching your content makes me extremely thirsty
I started working at a liquor store recently, and have been using the opportunity to learn more about liquor, especially Tequila. This Mijenta looks really good. I'm gonna ask my boss if we are able to get ahold of that. I have a bottle of G4 Reposado sitting off to the side, gonna pay it off over my next few checks. I'm stoked to try it.
do you have a use for the leftover peeled husks? i know that nickle morris uses them as a bittering agent in a tonic syrup. i know it's possible to candy them or use them in tartes but i was wondering if there are any cocktail applications as well?
@@KevinKos sorry, i think there might be a misunderstanding. i was talking about the lemon/lime shells that are left over after peeling and juicing the fruit. the ones where the pith comes from. do you have any ideas on how to use those? i rewatched the first super limoncello again just in case but you used the rest of the peels there as well.
@@kruzfuzAre you talking about using the pith? Or are you talking about the leftover peel mush that is strained out after blending the peels with the water and acid powders?
Hey Kevin, wonderful video as always. I've been using super juice for a while now and as a homebar enthusiast it's amazing as it greatly increases the shelf life. Considering the shelf life of super juice and the option to clarify it, I'm wondering how viable it is to make bottled cocktails complete with bottle cap that will stay good for 1+ month. I know you've made several videos about super juice and bottled cocktails but with these aspects one should be able to make their own signature cocktails in a large batch (without shaking) and bottle them so they'll last nearly the entire summer. It would be quite cool to make a great bottled Zombie and have it available at all times without having to grab all your bottles and equipment. Do you think this would be feasible or would you say that shelf life and preparation is too much of a problem for this concept?
Don't get m wrong, I love super juice, but to me, it isn't the best for everything, for example: -Amaretto sour or a Corpse Reviver #2 - fresh juice was better -Whiskey sour, or a daiquiri - We like Super We tested all our favorites and it was well worth making one of each to see what we liked best.
Use lime superjuice, demerara syrup and orgeat recipe from Kevin Kos and use them in the ultimate Mai Tai blend (plus dry Curaçao) for awesome prebatched Mai Tais. Also lime superjuice and simple syrup and havana club for prebatched daiquiri. Only shake on ice to chill and for a little dilution. Happy days 🎉
Thanks so much Kevin! This made super juice seem less intimidating! I think I'm convinced now. 😅 I always feel terrible throwing away piles of lime shells.
Everyone claims super juice is more sustainable, yet nobody’s actually done the research on what goes into making the acids needed… Citric acid is made by feeding corn, wheat etc.. to black mold, which converts the sugars to citric acid. For some reason I find it hard to believe that’s more sustainable than squeezing a lime which was grown on a tree and sent on a truck from Mexico 🤷♂️
doesnt it does take a lot more water and space to produce fruit trees versus locally produced grains? i feel like thats a big part. also transporting the acid powders would be more efficient than fresh fruit that in general? but true there should be more standardized studied before making claims like this i suppose
@@KevinKos i fail anytime to try mimic the orange juice , but Lime is remarcable i do batch 5lts or 169 Oz Lime super Juice , i wanna give thanks to Nickle Morris , sorry for my bad english ! Salut from Argentina
I would be wary of using limes treated with the Apeel anti-rot coating. It is a patented, lab-made preservative that does not wash off, adhering to the surface. The industrial ingredients are sketchy at best with solely created to extend shelf life (money), with little concern for the fruit or you. It's worth considering. Cheers!
If they're evaluated as safe by the EFSA they're safe. No matter where something comes from, you can make table salt mixing equal parts of caustic soda and muriartic acid, it's the same thing. One must check the safety and toxicology studies and act accordingly instead of just following gut feelings and fear.
@@deanarmstrong8185 which is why you have to check. If it says the peel is edible then it's fine, if it doesn't do it at your own risk knowing it may be harmful. It's good to be cautious, it's just pointless overthinking what some toxicologist who does this as their job already did the math about.
I love your videos and all the information I've learned from them, but respectfully super juice is shit. Tastes fake af. I seriously don't understand how people can taste them side by side and think it's better.
Super juice tastes better, is pretty much shelf stable when refrigerated, gets more yield of juice to fruit, takes less time and reduces waste. There's few things that have no drawbacks and this is one of them it's stupid not to use it.
