I make a blue butterfly pea gin and a golden saffron gin and mix them to make my cocktails forest green. When the lime is added the shift from green to bright orange. It's quite dramatic and evokes leaves changing color in my mind. Saffron gin is pretty good by itself too.
@@hiiammoot I made it as a tea with a small amount of sugar and incorporated cardamom and cinnamon for flavor. It stayed clear enough to allow the colors to work. I made ice cubes with lemon juice as the ph delivery for the color change.
Awesome, i have a same cocktail on my menu with blue pea tea infused gin but i was not having powder acids so i mixed all citrus juice and clarified it with agar agar. It was a awesome drink.
What other cocktail would you like to see change color 🤩? Watch Darcy’s awesome channel: www.youtube.com/@Artofdrink/featured 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/
Hi Darcy!, Big fan of yours. And this collaboration shouldn't stop here, since I can see Kevin making a perfect pairing soda with a specific gin (or any other liquor)! Hope to see it one day!
I really would to say thanks right in front of you! I learning lots from this channel. Clarifying, fat washing, sousvide technique, and another method. Until i just won a bacardi cocktail competition in my country. Thanks kevin. So sorry to disturb you in instagram DM😅🙏
Dashes of bicarbonate or better oven baked carbonate could be added in small amounts to the infusion to create a mildly basic environment for the starting liquor. Would also fizz slightly when added to acid. Do not add to much to avoid the metallic taste.
I've had the idea of halochromic cocktails for years. Carmine is a food colorant, that has a very distinct change from red to blue when you go from low pH to high pH. Carmine is usually used in red sodas.
My coworker and i came up with a cocktail using tanqueray ten infused with blue pea about 7 years ago which was then dubbed the "purple ten" and has been a top seller to this day
I wonder if it would be a good idea to put the solution that triggers the colour change inside the ice cube, for a cocktail to be served outside on a hot day. Perhaps it might spoil the clearness of the ice, maybe if you put it inside the ice by making a small hole in a hollow ice cube?
There's a place that does this in Charleston with their rift on a Pisco Sour. They yse butterfly pea flower ice so when they add the lemon to the pisco sour it changes color. It's really pretty and tastes fantastic.
To further help with dialing into that color changing effect, would it not be possible to make an ice cube or mix with and make and ice cube, so that way it's actively "bleeding" the new colors in? Nice Video. Not into alcohol but enjoyed your content.
If you make half of a tom collins color infused (hibiscus is what I use) you can layer PT infused gin on top and get a triple color gradient (purple>pink>red).
It's worth mentioning that butterfly pea infusion has its own flavor, and not a very pleasant one. The guy in the tea shop where I've bought it described its flavor as "vegetable notes", but it's basically potato water. So, adding it to drinks with a delicate flavor profile only for a cool color effect might be a bad idea.
I’ve been using pea flowers for over 7 years in a color-changing lavender margarita and it imparts zero flavor into the final drink. Granted, it’s a margarita, so it’s not the most delicate of flavor profiles, but I use A LOT of the pea flower to get the color changing effect. So, if there was a noticeable taste, I would have tasted it by now.
Hey i need help is it normal that the cocktail keep the red cabbage taste at the end ? And if not how to remove it please 🙏🙏🙏 Awesome video as always ❤
HOW ARE YOU ONLY HAVE 100k subs!!?? Very well made video, great atmosphere , filming, music. I dont understand.. meanwhile random reaction videos get millions of views..
Stunning video for one more time Kevin , hats off ! I m looking to make a levander sour but I want the colour to be purple like the colour of tequila you made with the red cabbage, I’ve tried with butterfly pea but doesn’t work it looks grey , any ideas ?
Try making a lavender-pea flower simple syrup. Chuck a bunch of lavender and pea flowers into a quart container with equal parts sugar and hot water. Stir to dissolve the sugar, then let that sit for a few hours to a day. I made this at a bar I worked at, and I used it in a margarita. Then end result was a gradient of purple to pink. It wasn’t as dark as the red cabbage-infused tequila from this video, but that’s what you get when you combine all the ingredients and shake them.
Thanks! How did you add the lavander into the cocktail? Simple spirit infusion? Interesting that it turned out grey. I have never witness this when using butterfly pea.
Hi! For color changing gin & tonic, you add 60ml of gin in the cocktail. I would like to know how much tonic water did you add in the cocktail. thanks !!
Hi Kevin, mesmerizing video as usual. I noticed the nice watch with the blue dial and brown leather strap you were wearing. Can you let me know what watch that is? I couldn't write identify it.
For our my wedding I want to make two cocktails one representing my wife and one to represent myself, both would be different colours. The guest have the option to combine both cocktail to make a new drink at the same time changing the both colour and the cocktails to one new drink. Any ideas??
Where can I find those labels? A link maybe? I know that they are plastic strips that come with a clipper like and you can change the letters accordingly.
Hi Mr. Editor, Please don't rush. We missed the important parts. Also the cameramen, I know what he is putting but we don't. So focus on the subject. You can do those cinematic movements in a movie where nothing to understand. But his is a this, not a movie. It's an instructional video where everything should be clear.
Yes. I've done this with butterfly pea blossom ice, and it turned out great. I made crushed ice and a big ball. So pretty in a martini and rocks glass 😊
Thank you for the great video I'm curious about one thing, is there no big difference in taste even if I make this recipe in large quantities and sell it?
How dare you Scandinavians. With your love of physics challenge the superstitions of continental Europe. Your product may be of superior quality, but we are not about to listen to you.
that other guy is a cocktail 'chemist' and doesn't know that a 10% solution is by weight not volume. please only mix 10 grams into 90ml of water everyone
yes! it will likely just take a bit longer. also for juice if it's acidic like orange it will likely have a more immediate color change effect and won't change color over time
Good afternoon, first of all, the videos are really good, incredible information and a very satisfactory explanation. I am a bartender from Argentina with many years of experience and self-taught. I would like to know a little more about his opinion regarding two topics with which I have had a bit of conflict in my mind. The first is the famous final touch of the garnish with fruit in which it is squeezed to release its aromas on the cocktail. From my point of view, the oils contained in the fruit do not release 100% of their maximum expression when done this way. Since in my opinion the oil drops are retained and do not mix with the drink, its performance in terms of flavor and aromas being very poor. I would like to know your opinion on this. A technique that is much better is to set the oils on fire when squeezing the shell, achieving much more in the olfactory resource, but this technique is not correct since it is counterproductive because when the oil is set on fire and it combusts, it generates remains of the combustible material which They settle in the drink, leaving impurities visible. The next topic which is a debate in my mind is whether the drink refreshing process could be improved. taking into account that water is the worst enemy of a distillate (from my point of view: obviously a few drops are very good to open the distillates but its excess is counterproductive) The refreshing of a drink could be produced without it coming into contact with the ice (something that would be very easy to achieve). The issue is whether this would really improve the flavor of the drink and raise its standards or is this dilution of the ingredients necessary? ice so that it has better flavor and balance. I know it is asking a lot, but if possible I would like to know your opinion. Greetings from Argentina, passionate about the bar for many years.
