I love seeing the homemade ingredients, There's a ton of cocktail channels on RUclips and I think one of the things that makes yours unique is that you do so much homemade stuff. I can learn a basic recipe from someone else any day, I come here for seeing something unique.
Such a great feedback! I hope more people will start making homemade ingredients for their cocktails. It's fun and delicious if made properly. Thank you!
Hi ! I’m a french head bartender and I made my own Horchata at the bar. For this, I use dehydrated nutgrass tubers that I let soak for 24 hours after well washed them. Then I putt them in a blender with water and simple sirup (250g nutgrass tubers, 1000ml water, 150ml simple sirup). After blending everything, I strain it with tea towel. Keep it 2 days, not more !
Kevin, I think you've just outdone yourself! This is the craziest episodes so far (so fancy, technical, intriguing, satisfying and complex), yet the one I want to try myself the most! May I ask, in what competition did you compete with your original version?
So nice, Erik! I am glad you see it this way. I thought the same when I finished this drink. Thank you! I compete in a Monkey Shoulder competition. A whisky that would go well in here too.
I gave the leftover pineapple fruit leather to friends and coworkers to try and the all LOVED it! They were a bit sceptical based on the looks 🙈 but it's such an awesome way to use up the pulp! 🍍👑
My friday night is complete! My 3 fav cocktail (TOTR, Anders, and this channel) channels all uploading on the same night! Wow, this pina colada has got to be the best one yet
Hi i'm from mexico and even i just prepare horchata in an easy way to make what we call, "agua de horchata", i like to use oatmeal instead of rice, maybe You can give it a try PD. Sorry if i make some mistakes writing this And i love your videos
I just want to thank you for using a shrub and tell us your ratios, I love shrubs and pickles stuff in cocktails, I think people don't use them enough, and they give a completely other layer to the drink. love every single video you do and even more your bartending style.
Kevin, you know you're doing well when your peers are watching too, and contributing in the comments. Congratulations on your RUclips channel's great work.
The "Just drink faster" part killed me :) , as always great work, you have definitely changed the cocktail making experience for me after 5 years working in the industry. Well done sir.
My man,you should do something to never be forgoten. You remind me of some of the greatest caracters I've read about in those cocktail books,so much style,so much class...and most important so much dedication and passion...my god, I love your work man.
this video makes wonder if anyone has made a pulque colada. Pulque is a traditional Mexican beverage of fermented agave sap and has a thick texture and is starting to get popular in socal. It has almost no shelf life but could be a replacement for the xanthum.
Kevin you never stop making me thirsty with those cocktails. I love your videos ! If you were posting more videos a week I swear I would be alcoholic 😂.
Was intrigued by this cocktail and had some freshly made Horchata that a Catalonian friend bought here to Monaco so did this version of your Pina Colada and the tiger nuts in the Spanish Horchata give it an amazing earthy flavour. Maybe one day we can hope to see a tiger nut horchata featured in one of your cocktails? You don't need to make Horchata from scratch to have natural Horchata since it holds for over a week, just order some from Mon Orxata in Valencia.
Horchata (orxata in Catalan) is originary from Spain, although in Spain you'll most likely find it made from tigernuts. It's rather different! I wonder how this would work with tigernut orxata instead of rice horchata.
Nice recipe, Kevin! As you said, Horchata is very common in Mexico, and I love that you used the same ingredients and even the same condensed milk brand that we use here. This is something that I must try!
Thanks a lot for another awesome recipe 🙏🏼 Im positive your technique’s never seize to amaze the viewers. One request: Can you please advice, if I follow your homemade horchata’ recipe, how long would I be able to store it and kindly share the best way to achieve it. Thanks a ton !
I love you and Thank you for your creations. Showing us how to make process... Looking forward to see more & learn from you, Master Kevin💕 ( you have a lot of toys in your place!!)
Every homemade thing in this recipe sounds amazing! As always impeccable presentation, editing and all! You said the horchata only lasts a couple of days, could you keep it for longer by adding some alcohol? Plain vodka perhaps or some rum?
My Singapore version of this using local ingredients… “Max coconut” (fresh coconut milk thinned with coconut water, blended with foraged coconut ‘flesh’, copra, home made pandan wine, infused with lightly smoked coconut skin & husk), “max pineapple” (fresh pineapple juice with pineapple skin syrup), “max lime” (juice of 3 kinds of limes blended with their zest and freshly picked kaffir lime leaf), Malaysian lemon rum from Yeo Buan Heng Liquor Shop (v. rare and might actually be an arak despite its name), blended with frozen coconut water, garnished with a pandan leaf holding up a ‘dried pineapple ladder ring’. Very rich, coconut water ice adds a very constant smooth background (almost like umami), complex yet round ingredient profiles, complements the climate nicely
I would love to see your reaction to tiger nuts as the base for horchata instead of rice. It's a unique ingredient that you might be able to find other uses for!
Awesome cocktail, Kevin! It still curdles for me though despite xantan gum. I've even increased it to 0.6g, incorporated it first in horchata and kept blending while adding ingredients. Even decreasing amount of shrub didn't help:( Are there any additional tips to keep it stable? I wonder if your also breaks ~1 min after pouring? Serving it over crushed ice made the cocktail last longer, but I really love your straight-up version.
Hi Michael. We already talked on Instagram but I am putting my answer here since it might be helpful to someone else reading the comments. A: Thank you for trying this recipe. The separating part happened in my case as well but it wasn't happening so fast. Curdling occurs when mixing horchata with acids (pineapple and shrub) but this does not affect the taste however is visually unappealing. This is the reason I used a mug. Serving it over crushed ice could be helpful but in this case, you have to add that in the equation when mixing with ice since it will cause more dilution as you said. Maybe add less ice in a blender. The curing can happen with homemade orgeats as well. Do you have such an experience with orgeats too?
A microplane is great for zest. Hold it upside down and drag it over the lime as you roll the lime under it with your hand. Microplanes cut very shallow so you get none of the white pith. That means no scraping afterwards. Great for making zest for other recipes too.
Some sherries (especially Fino kind) have some salinity on their own and with adding it in a drink there is no need to add an aditional solution. It wouldn’t hurt though. I am glad you noticed that! Amazing observing!
Barrachina in Puerto Rica "The birthplace of the Pina Colada" has cases of Coco Lopez and Dole pineapple juice under the bar and a four slushee makers on the top. Sure, they are tasty, but certainly nothing special.
Sorry - but there are some concerns: - you cannot call it by any means Pina Colada (not literally - but as cocktail name). It is not how our reality _should_ work... - the whole sherry thing cannot be really justified. Sherry barrel notes in whiskeys taste like dried fruits. Fino doesn’t taste at all like it. - Correlation does not imply causation. Only because apples contain malic acid it doesn’t mean that apple cider vinegar contains a lot of malic acid (it contains rather mostly acetic acid). + a hint: if you would use koji for your horchata, it could be very interesting (as the koji spores would convert the rice starch into sugars).
Okay, Kevin...but tell me how many milligrams of salt a "pinch" comprises. If you're going to help us overengineer a piña colada, how can I be satisfied with "a pinch"?!
Very nice teachings as always!! But a hot detail, Horchata is original from Valencia, Spain ! 😅😶🌫 Made from something strange called "Chufa" Some links for the curious:🧐🧐🧐 es.wikipedia.org/wiki/Horchata_de_chufa en.wikipedia.org/wiki/Cyperus_esculentus
Do I have a future as a singer or should I just stick to making cocktails? 🤩🎤
You’re the best with making cocktails so stick to it lol
haha, nah, he can do it all! 11:02 :D
I think “Karaoke Time w/Kevin Koss” has a ring to it. 😅
Umm no
Thanks for labelling the Horchata so that I know it doesn't have any alcohol in it! 😍🤤 You can never know with your bottles 😜
Imagine the kids thinking it’s milk only to find them quietly sleeping it off. Lord oh my hahahahha okay it’s not funny buuuuut.
I love seeing the homemade ingredients, There's a ton of cocktail channels on RUclips and I think one of the things that makes yours unique is that you do so much homemade stuff. I can learn a basic recipe from someone else any day, I come here for seeing something unique.
Such a great feedback! I hope more people will start making homemade ingredients for their cocktails. It's fun and delicious if made properly. Thank you!
Hi ! I’m a french head bartender and I made my own Horchata at the bar. For this, I use dehydrated nutgrass tubers that I let soak for 24 hours after well washed them. Then I putt them in a blender with water and simple sirup (250g nutgrass tubers, 1000ml water, 150ml simple sirup). After blending everything, I strain it with tea towel. Keep it 2 days, not more !
Thanks for sharing! Your horchata sounds delicious!
Oh no! You linked to my really old, really cringe video! Haha.. loved your video Kevin!
Haha, believe me, yours is great! I cringe when I watch my episode from last year 😅 Thank you, Steve!
Kevin, I think you've just outdone yourself! This is the craziest episodes so far (so fancy, technical, intriguing, satisfying and complex), yet the one I want to try myself the most!
May I ask, in what competition did you compete with your original version?
So nice, Erik! I am glad you see it this way. I thought the same when I finished this drink. Thank you! I compete in a Monkey Shoulder competition. A whisky that would go well in here too.
I gave the leftover pineapple fruit leather to friends and coworkers to try and the all LOVED it! They were a bit sceptical based on the looks 🙈 but it's such an awesome way to use up the pulp! 🍍👑
So nice that you share this delicious part of the drink with your coworkers. I bet they would love the drink itself too 😃
My friday night is complete! My 3 fav cocktail (TOTR, Anders, and this channel) channels all uploading on the same night! Wow, this pina colada has got to be the best one yet
So nice to be in the same group with Anders and J.F. Thank you!
Amazing video, you guys have the Best Cocktail Channel on YT! 😂👍
So happy to see this! With many great bartenders out there is so nice to be someone's No1. Thank you!
Hi i'm from mexico and even i just prepare horchata in an easy way to make what we call, "agua de horchata", i like to use oatmeal instead of rice, maybe You can give it a try
PD. Sorry if i make some mistakes writing this
And i love your videos
I just want to thank you for using a shrub and tell us your ratios, I love shrubs and pickles stuff in cocktails, I think people don't use them enough, and they give a completely other layer to the drink.
love every single video you do and even more your bartending style.
My pleasure, Riccardo! I love using shrub in cocktails for the reason you just wrote - it adds another layer to the drink. Thank you so much! Cheers!
"If you don't have it, drink faster" Great advice. XD
True story 😆
Kevin, you know you're doing well when your peers are watching too, and contributing in the comments. Congratulations on your RUclips channel's great work.
Te perdonamos porque eres un gran Maestro 👨🏫👏 saludos desde México 🇲🇽😎
The "Just drink faster" part killed me :) , as always great work, you have definitely changed the cocktail making experience for me after 5 years working in the industry. Well done sir.
Thank you. Glad to hear that! Cheers!
My man,you should do something to never be forgoten.
You remind me of some of the greatest caracters I've read about in those cocktail books,so much style,so much class...and most important so much dedication and passion...my god, I love your work man.
Thank you! Reminding you to one of the cocktail books characters makes me happy 😃 I appreciate it a lot! Cheers, Alex!
A great informative episode! That piña colada looks delicious! Thanks for the link and shout out!! Cheers Kevin!
I hope you will try it out someday. It's soo good. You are welcome, Rob!
The contents, the quality of filming and after effects are top notch. Nice song too... TGIF. :D
Thank you, Mike!
this video makes wonder if anyone has made a pulque colada. Pulque is a traditional Mexican beverage of fermented agave sap and has a thick texture and is starting to get popular in socal. It has almost no shelf life but could be a replacement for the xanthum.
Kevin you never stop making me thirsty with those cocktails. I love your videos ! If you were posting more videos a week I swear I would be alcoholic 😂.
Haha sorry to make you thirsty 😂 Thanks!
This is so cool! I love the idea of a clarified shrub! I think I’ll start doing that with mine. Excellent seasonal piña colada 😋
Unnecessary step for this drink but I couldn't resist clarifying it when It looks soo great 😄 thank you!
Great episode, Kevin. All of these ingredients are amazing.
Thanks a lot, my friend! Cheers!
Was intrigued by this cocktail and had some freshly made Horchata that a Catalonian friend bought here to Monaco so did this version of your Pina Colada and the tiger nuts in the Spanish Horchata give it an amazing earthy flavour. Maybe one day we can hope to see a tiger nut horchata featured in one of your cocktails?
You don't need to make Horchata from scratch to have natural Horchata since it holds for over a week, just order some from Mon Orxata in Valencia.
Horchata (orxata in Catalan) is originary from Spain, although in Spain you'll most likely find it made from tigernuts. It's rather different! I wonder how this would work with tigernut orxata instead of rice horchata.
Thank you for sharing this with us! Cheers!
Thumbs up for homemade ingredients.
Thank you 😊
We really appreciate your content and all your efforts (information, recipes) that you give us Mr Kevin! Thank you 🙏
So nice of you! Thank you!
does the horchata last longer in shelf life if we add sodium salt or ascorbic acid ? cheers
I did a slight mod, I used pudding rice and made a milk free rice pudding base, its delicious, so is the original
Cheers!
magic....... Nice one Kevin
Thank you!
Nice recipe, Kevin! As you said, Horchata is very common in Mexico, and I love that you used the same ingredients and even the same condensed milk brand that we use here.
This is something that I must try!
Awesome! It's nice to hear that I did it the right way. Please try it out and let me know how you like it!
Outstanding! Love the complicated ones!!
Glad you like them! Cheers!
Thanks a lot for another awesome recipe 🙏🏼 Im positive your technique’s never seize to amaze the viewers. One request: Can you please advice, if I follow your homemade horchata’ recipe, how long would I be able to store it and kindly share the best way to achieve it.
Thanks a ton !
With pleasure! I love to see that you like my recipes. Horchata is good for up to 4 days in a fridge. Thank you!
Cocktail Time with Kevin Kos thanks again 🙏🏼
I love you and Thank you for your creations. Showing us how to make process... Looking forward to see more & learn from you, Master Kevin💕 ( you have a lot of toys in your place!!)
Thank you for watching my episodes! I am glad you like them! Cheers!
Aaaaaw snap son!! My favorite drink in the ENTIRE everything!!!
Thank you!
This drink is wild! Looks amazing and fantastic video as always!
Thank you , Chris!
Wow - incredible!
Thank you!
Every homemade thing in this recipe sounds amazing! As always impeccable presentation, editing and all! You said the horchata only lasts a couple of days, could you keep it for longer by adding some alcohol? Plain vodka perhaps or some rum?
Thanks a lot, Danny! I haven't tried but I don't think so. Horchata works similar to milk and some alcohol would speed up the curling process.
My Singapore version of this using local ingredients… “Max coconut” (fresh coconut milk thinned with coconut water, blended with foraged coconut ‘flesh’, copra, home made pandan wine, infused with lightly smoked coconut skin & husk), “max pineapple” (fresh pineapple juice with pineapple skin syrup), “max lime” (juice of 3 kinds of limes blended with their zest and freshly picked kaffir lime leaf), Malaysian lemon rum from Yeo Buan Heng Liquor Shop (v. rare and might actually be an arak despite its name), blended with frozen coconut water, garnished with a pandan leaf holding up a ‘dried pineapple ladder ring’. Very rich, coconut water ice adds a very constant smooth background (almost like umami), complex yet round ingredient profiles, complements the climate nicely
I like your version! It sound great!
Your Spanish was on point, so “yo te perdono” 🤝
I would love to see your reaction to tiger nuts as the base for horchata instead of rice. It's a unique ingredient that you might be able to find other uses for!
Awesome cocktail, Kevin!
It still curdles for me though despite xantan gum.
I've even increased it to 0.6g, incorporated it first in horchata and kept blending while adding ingredients. Even decreasing amount of shrub didn't help:(
Are there any additional tips to keep it stable? I wonder if your also breaks ~1 min after pouring?
Serving it over crushed ice made the cocktail last longer, but I really love your straight-up version.
Hi Michael. We already talked on Instagram but I am putting my answer here since it might be helpful to someone else reading the comments.
A: Thank you for trying this recipe. The separating part happened in my case as well but it wasn't happening so fast. Curdling occurs when mixing horchata with acids (pineapple and shrub) but this does not affect the taste however is visually unappealing.
This is the reason I used a mug. Serving it over crushed ice could be helpful but in this case, you have to add that in the equation when mixing with ice since it will cause more dilution as you said. Maybe add less ice in a blender. The curing can happen with homemade orgeats as well. Do you have such an experience with orgeats too?
Great video.
Loved the homemade horchata and lime shrub recipes!
Glad you like it! Thank you!
Look amazing ! Can i ask where your glasses is from ? Thanks a lot ✌🏼
This one was from the store that specialized in home interior. I was lucky to stumble on these. Cheers!
Have you measured PH of your lime shrub? If so, what was that?
have you tried clarifying the Horchata?
Great video Kevin as usual !!! Check out the Spanish "Horchata de chufa" you´ll love it...😀
Thank you! Will do!
@@KevinKos 🙏👍
KEVIN!!!! This is sooo cool!!! I would love to taste this gem!!!! Awesome video!!! CHEERS!!!
Thank you, Tim! If you are ever close to Slovenia, let me know and I will prepare it for you 😉
@@KevinKos YESSSSSSSSSSSS!!!!
That was a journey! Amazing work as always.
Yes it was! Thank you so much!
Can I make a xanthan gum solution so it can dissolve better in shaken drinks? My workplace does not allow a blender, unfortunately :
Interesting recipe Kevin, cheers from Mexico!
Thanks for watching! I hope I did horchata the right way 😊
Te perdono 😁 , You are very visionary and talented.
😊 Thank you, Lilia!
Great Content ✅I am an aspiring mixologist and your videos are always very helpful to me on my journey 🥃
Happy to help! Thank you!
You are just nuts! I like Piña Coladas. I'm super happy that I've tried this one!! Can't wait for the next episode. 👻☠
Nut but without coco-nut 🥥🤷♂️😆 I am happy that you like it! As soon as I made the drink I knew that this one will be right down your alley.
If I put less water to horchata,it will be strongwr flavoured?
You can try but it might be too thick paste that it will be harder to strain.
So what's the next step now? Making your own glasses haha? Amazing recipe as always!!
Haha, that would be awesome. Collaborate with some glass factory and make 'Cocktail Time' line of glassware 🤩
@@KevinKos I know you started your response with "haha" but I'd buy those!
@@mdbbox5660 I appreciate it!
I was waiting for a twist on the coconut cream ingredient. It's kinda odd to have a Piña Colada without some coconut on it
Tepache 🔥🔥🔥
This one is certainly a labor of love. That lime shrub looks like one I want to try but man it must be a pain in the ass to scrape all that vest.
You can use a peeler that makes thinner zest or a grater. Thank you, Kawone!
A microplane is great for zest. Hold it upside down and drag it over the lime as you roll the lime under it with your hand. Microplanes cut very shallow so you get none of the white pith. That means no scraping afterwards. Great for making zest for other recipes too.
omg, i love it
i'm surprised you didn't squeeze any saline solution in there, the signature ingredient :D
Some sherries (especially Fino kind) have some salinity on their own and with adding it in a drink there is no need to add an aditional solution. It wouldn’t hurt though. I am glad you noticed that! Amazing observing!
Barrachina in Puerto Rica "The birthplace of the Pina Colada" has cases of Coco Lopez and Dole pineapple juice under the bar and a four slushee makers on the top. Sure, they are tasty, but certainly nothing special.
What a fucking masterpiece...jesus...
Thank you!
I‘ve had good experiences with substituting the sweetened condensed milk with the caramelized kind. Gives it a bit more oomph
That's a great idea! Might work for egg nogs too!
@@KevinKos Sounds like a delicious combo as well :)
真的很神奇
This video awnser my question have you ever done anything with horchata
Very convincing but I bet if you leave out the cinnamon no one would know the difference 😉
It may be, but still I like it with cinnamon in it 😉 Thank you!
Sorry - but there are some concerns:
- you cannot call it by any means Pina Colada (not literally - but as cocktail name). It is not how our reality _should_ work...
- the whole sherry thing cannot be really justified. Sherry barrel notes in whiskeys taste like dried fruits. Fino doesn’t taste at all like it.
- Correlation does not imply causation. Only because apples contain malic acid it doesn’t mean that apple cider vinegar contains a lot of malic acid (it contains rather mostly acetic acid).
+ a hint: if you would use koji for your horchata, it could be very interesting (as the koji spores would convert the rice starch into sugars).
Okay, Kevin...but tell me how many milligrams of salt a "pinch" comprises. If you're going to help us overengineer a piña colada, how can I be satisfied with "a pinch"?!
Roast the rice & almonds for a better taste.
Thank you!
Hell no way too much work and I loathe scotch
Very nice teachings as always!!
But a hot detail, Horchata is original from Valencia, Spain ! 😅😶🌫
Made from something strange called "Chufa"
Some links for the curious:🧐🧐🧐
es.wikipedia.org/wiki/Horchata_de_chufa
en.wikipedia.org/wiki/Cyperus_esculentus