Cocktail Time with Kevin Kos
I'm Kevin Kos, a bartender from Slovenia. On this channel you'll find videos about bartending and mixology, creating amazing cocktails with your own homemade ingredients, tasting new drinks, and much more! Join me on an adventure where we can all learn something new. I hope you'll enjoy the videos as much as I enjoy making and tasting the cocktails you see in them. Don't be afraid to step out of the comfort zone of the basics - I'll be your guide and you'll get to try some amazing cocktails you'll learn to make, right here on Cocktail Time! Cheers!
Cocktail Time with Kevin Kos
Making zero or less-waste cocktails doesn’t have to be hard, in fact you can start with something as simple as leftover pineapple rinds 🍍!
So make sure you wash your pineapple before making some Piña Coladas, then save the rinds and use them to make a rich pineapple syrup by covering them with sugar and leaving the mixture to sit in an airtight container overnight. This is the same process as making oleo saccharum using citrus peels, except a lot more tropical.
If you want something even more ambitious, the peels are covered with natural yeast that can kickstart the fermentation of tepache in no time. Check out this episode where I use leftover pineapple flesh and the rinds to make a tepache starter for DIY grapefruit soda: https://youtu.be/LPzdbaUsxa0?si=ItewP... 😋. Cheers!
4 days ago | [YT] | 123
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Cocktail Time with Kevin Kos
I love when Friends of Cocktails tell us that they love the production of Cocktail Time 🤩!
Many moments come to mind, but some recent ones where I’m proud to show the work of our team are these animations made by Sašo. He’s our director of photography, and he has shared how some of these amazing effects are made in our Patreon: www.patreon.com/posts/how-150-hours-of-146015955?u…
The second animation alone took over 150 hours of work and rendering, so I’d love for you to check out the behind-the-scenes of special moments like those. So consider becoming a Patreon member today, and stay tuned for more episode breakdowns like this one in the future. Cheers 🥂!
6 days ago | [YT] | 109
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Cocktail Time with Kevin Kos
Rather than infusing your next spirit with coffee or spices, try fat washing instead - and no, you don’t need to buy complicated ingredients like coffee or pepper oil to do it 😉.
Just blend the ingredient you want to infuse with neutral oil, strain it, and use the flavored oil to fat wash your spirit or liqueur like normal. It’s a bit more work than just adding your ingredient into a bottle and letting it infuse, but this process is great for when you want to add mouthfeel and flavor without changing the color of your original ingredient.
Also, by fat washing, your infusions are now clear of fats that can make your cocktails cloudy when chilled. This means you can use the technique to make anything from Panettone-infused scotch that’s perfectly clear, and even a clear Espresso Martini like we did here 🤩: https://youtu.be/OYJw9iSO-Vw?si=c0aJm...
1 week ago | [YT] | 150
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Cocktail Time with Kevin Kos
Making cocktails is fun, math on the other hand… not so much 😅. So instead of having to open your calculator and adjusting each ingredient, the next time you’re making a large batch of Super Juice or Coconut Liqueur, just add how much you need to my Cocktail Calculators and they’ll do the work for you: www.kevinkos.com/cocktail-calculators
The Cocktail Calculators cover everything from DIY sodas, to cordials, and even an ABV calculator to help you when designing menus or even ready-to-drink cocktails. To get access to all of them you need to be a member of the Cocktail Time Patreon, but many of them are accessible to everyone, so head on over to kevinkos.com and enjoy the extra time saved when making your next large batch of cocktails. Cheers 🥂!
2 weeks ago | [YT] | 155
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Cocktail Time with Kevin Kos
If you are unsure about what to make for your next cocktail, you can use food as a starting point instead 😉.
Think about a dish that you love, or something that you are serving along with drinks for a nice dinner night, then think about a cocktail that would match with that food. Here, I started with dessert, going with a brownie served with homemade strawberry dressing, ice cream and whipped cream 🍓. Here is where the magic happens.
With leftover strawberry dressing, and the need for something fresh that would pair with it, I went with the classic combo of strawberries and basil. Lemon came in next, to balance the sweetness of both the dressing and the dessert, which made this mix of flavors call for a twist on a Gin Basil Smash 😋. A splash of prosecco in the cocktail before serving it adds a nice touch too, and who doesn’t like bubbles on a special occasion?
With that, we’ve built an easy, but delicious cocktail. But feel free to use the same technique to develop drinks that match savory options, or even classic bar snacks like nuts or chips. Until next time, cheers 🥂!
2 weeks ago | [YT] | 127
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Cocktail Time with Kevin Kos
This is a Negroni mixed with coconut oil - and no, it’s not fat washed 🤩!
It doesn’t use any emulsifiers or additives either, instead it’s made using a new technique developed by Iain McPherson 🐼: Densing! This allows you to mix any spirits, liqueurs, and even batched cocktails with fats and keep them mixed for weeks using just one piece of equipment: a vacuum blender, and I just covered everything you need to know about Densing in my latest video: https://youtu.be/tui6YS8SoQk
This technique might change the future of what cocktails can be, especially because it’s faster and cheaper than fat washing, making it a great addition to your bar skills without having to break the bank. So head on over to the full episode, and I’ll see you there. Cheers 🥂!
3 weeks ago | [YT] | 149
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Cocktail Time with Kevin Kos
Clarification is one of the best techniques for making beautiful cocktails… but what if you could do this without specialty ingredients like Pectinex or agar agar 🤔? You can, and the secret is using the power of freezing!
It’s as easy as simply freezing the juice you want to clarify, then slowly thawing it out to get a clearer result—but not all ingredients will clarify the same. So to figure out the best ones, I freeze-clarified 5 juices in my latest video ❄️: https://youtu.be/psRX1C7auj8
As a plus, there I’ll also cover how you can use freeze clarification to concentrate the flavor of your ingredients while you make them crystal clear. So if you’re ready to concentrate the power of freezing for better cocktails, it’s Cocktail Time 🥂!
1 month ago | [YT] | 130
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Cocktail Time with Kevin Kos
Kate Gerwin is one of the best bartenders in the world, and she just revealed her tips on making better cocktails on our newsletter: The Cocktail Times ✉️!
You may recognize Kate from her appearance on the Netflix show Drinkmasters, but she’s been working hard in hospitality for the past 20 years. She’s received multiple awards along the way, and now she owns Happy Accidents, a bar in New Mexico that also works as a distillery 🤩.
Kate has thankfully sent in a lot more tips and answers that we’ll feature this Friday on The Cocktail Times, so if you want to learn from a word-class bartender just click here to register: www.kevinkos.com/newsletter 👈. Kate and I will see you on Friday. Cheers!
1 month ago | [YT] | 121
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Cocktail Time with Kevin Kos
As Jeffrey Morgenthaler points out in The Bar Book, tinctures are one of the best techniques you can master as a bartender 💪.
They allow you to pack a lot of flavor in small bottles, making it so that you don’t have to infuse entire bottles of liquor to create the flavor profile you’re looking for. It’s also easy to use tools like sous vide, vacuum chambers, or ultrasound to speed up your tinctures from a couple of weeks to a few hours, meaning that time is not a problem when it comes to testing out new tinctures 🤩.
With access to tinctures in just a matter of hours, this also means you can use them to test out new cocktail ideas and flavor pairings—or in other words, great job Jeffrey 😉. What’s your favorite way to use tinctures? Let me know down in the comments. Cheers!
1 month ago | [YT] | 157
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Cocktail Time with Kevin Kos
Clarifying juices is easy 🤔. You don’t even need enzymes, milk, or expensive filters to get the perfect result, just your ingredient of choice and a freezer!
This is thanks to a technique called Freeze Clarification that you can use to alter the look, taste, and even texture of your juices. So now you can fine-tune your cocktails to elevate them even more, all without the need for difficult techniques or expensive bar gear 💰.
Check out my latest episode to learn more here https://youtu.be/psRX1C7auj8 👈, and I’ll also show you how clarified juices can be used to create crisp and stunning cocktails. I’ll see you there, cheers!
1 month ago | [YT] | 175
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