Cocktail Time with Kevin Kos

I want to answer your cocktail questions… anytime 🤩! It doesn't matter if you're just getting into cocktails and want to create your first original recipe, or if you're more advanced and having trouble getting your Spring menu to come together, I want to help you one-on-one… but I can't do this on my own 🤔.

That's why, behind the scenes, we've been working to develop Kevin AI, training it on almost 20 years of bartending and hospitality experience – from my experience as a bartender and bar manager, to my masterclasses, and everything I've learned while talking with some of the most influential figures in hospitality around the world 🌎.

We are launching the beta version soon, and we're giving access to 25 people to help us test it out. You can get a chance by joining our Patreon and by filling out the form in our latest post here www.patreon.com/posts/ask-me-questions-152208902?u… 👈.

1 week ago | [YT] | 110

Cocktail Time with Kevin Kos

Safety is always first ⚠️!

In a recent episode I covered a 600 year old Japanese technique called kintsugi, which is used to repair broken and chipped glasses using gold 🪙. It’s making a comeback as many bars are focusing on sustainability, and cutting costs… but I forgot to cover an important safety fact.

As pointed out by @nicoperezgran on Instagram, you should never grind or sand dry glasses, as it releases a lot of glass dust into the air. So if you want to test kintsugi out, or if you’re working on a new art project using leftover bottles or old glassware, remember to keep them damp – yes, even if you have gloves, goggles, and a respirator.

Thank you to Nico for pointing that out, and if you want to learn more about the history of kintsugi, you can watch my episode on it here: https://youtu.be/E_Y7kLO3Iaw?si=gVY0z... 👈 Cheers!

1 week ago | [YT] | 67

Cocktail Time with Kevin Kos

When it comes to making syrups, shrubs, extracts, tinctures, and other types of infusions, the way you prepare the ingredients will have a huge impact on the taste of the final product 🤔.

If you want to extract as much flavor as possible, your best bet is to increase the surface area by splitting and chopping up the ingredients before infusing. If you instead want a more controlled infusion, then you should reduce the amount of the ingredient’s surface area that’s in contact with the solvent ⚖️. This can be useful when making infusions with a large number of ingredients like bitters or amaro.

As always, if you’re trying something new, like grinding your ingredients with a spice grinder instead of a mortar and pestle, make sure you write it down. This way you can keep your recipes consistent, especially if you want someone else to follow them later on for bar prep 😉. Until next week, cheers!

2 weeks ago | [YT] | 106

Cocktail Time with Kevin Kos

These are all Carajillos… really 🤩. Today we’re all about this trending combination of vanilla and coffee, taking a look at just how far it can go. We’ll make everything from the classic, to a highball, and even a Cocktail Time Carajillo with coffee foam and DIY Vanilla Tincture.

With its current popularity, the Carajillo might be the cocktail of 2026, so if you want to master it too make sure to check out my latest episode here: https://youtu.be/QXNPI7Ucivo 👈. I’ll see you there, cheers!

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2 weeks ago | [YT] | 152

Cocktail Time with Kevin Kos

This small change can make a big difference in your homemade sodas and carbonated cocktails 😮
When you chill your ingredients before carbonation, they can absorb much more CO₂, giving you fizzier drinks that stay bubbly longer.
But here’s a trick most people miss: clarity matters just as much as temperature. A clear liquid has fewer particles that act as nucleation points — tiny surfaces where bubbles like to form and escape. The fewer of those you have, the smoother and more stable your carbonation will be.

So next time you’re crafting a bubbly treat, chill and clarify — two small steps for pro-level carbonation ✨
Until next time, cheers 🫧

4 weeks ago | [YT] | 105

Cocktail Time with Kevin Kos

Are you ready for Valentine’s Day 🤔? Music and decorations are important things to keep in mind, but what about choosing the perfect cocktails?

This isn’t an easy choice, especially when you factor in speed behind the bar, how easy drinks are to batch, and overall consistency. To make things easier, I’ve written an e-book showcasing 4 Valentine’s cocktails that work just as well in a professional bar as they do for a home bartender looking to impress that special someone 🤩.

To make the decision even simpler, each e-book also includes a printable menu and a cocktail calculator, so all that’s left for you to do is make great drinks. Get your copy here: bit.ly/valentinese-book 👈, and now, it’s Valentine’s Time!

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4 weeks ago | [YT] | 55

Cocktail Time with Kevin Kos

Sparkling grapes that pop when you bite into them sound like a garnish you’d only find in a Michelin-star kitchen, but they’re actually really easy to make using just an iSi siphon 🤩🍇!

Simply place the grapes inside the siphon, charge it with a single CO₂ cartridge, then let them sit for about 5 minutes to fully carbonate. After that, all that’s left is to release the pressure, open the siphon, and take out the grapes to add them to your cocktails.

You can of course experiment with other fruits too, but for best results I recommend ones with a high water content, like watermelon, blueberries, or even pomegranate seeds. Have you tried this technique before? Let me know down in the comments 👇. Cheers!

4 weeks ago | [YT] | 154

Cocktail Time with Kevin Kos

Gold isn’t just for jewelry or investing… it can also be used to fix broken glassware 😎! This is thanks to a 600-year-old technique called Kintsugi, which more and more bars are starting to use as a way to save money and become more sustainable.

Today I’ll show you how easy it is to add Kintsugi to your mixology skill set by repairing a chipped glass and even a fully broken mixing glass. We’ll also take a look at where this beautiful technique comes from. Learn more by checking out my latest episode: https://youtu.be/E_Y7kLO3Iaw 👈. See you there, cheers!

4 weeks ago | [YT] | 126

Cocktail Time with Kevin Kos

Cocktail Time is coming to India, this time in partnership with The National Drink Project ✈️. It will be a multi-city tour with guest shifts, masterclasses and workshops in Goa, Mumbai, Gurugram and Bangalore, and I’d love to see you there!

If you want to know the dates when I’m coming to each city, make sure to follow me on Instagram at @kevin_kos (www.instagram.com/kevin_kos/). There I’ll also share live updates for all the events, along with great drinks and exciting moments from my first time in India. Cheers 🥂!

1 month ago | [YT] | 82

Cocktail Time with Kevin Kos

Dry January doesn’t have to be a challenge, especially when you know how to recreate the flavors of some of your favorite cocktails 😉. In fact, to help you enjoy everything from a Margarita to a Negroni without worrying about the hangover, I’ve created an e-book covering everything you need to make great mocktails: Mocktails and Other Non-Alcoholic Alternatives!

On top of drink recipes, this e-book also covers techniques for making non-alcoholic bitters, liqueurs, and even spirits, so you can go beyond the mocktails included and create a unique menu for you and your guests this month. Whether it’s driving, pregnancy, religious reasons, or just taking a break after the holiday season, everyone should feel included when it’s Cocktail Time 🤩.

So grab your copy here and get ready for an unforgettable start to 2026 👉 www.patreon.com/cocktailtime/shop/mocktails-e-book…

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1 month ago | [YT] | 154