What is your favorite twist on the Penicillin 🤔? Get Ginger Syrup & many others from Liber & Co.: bit.ly/CTandLiber Buy the book The Art & Science of Foodpairing: geni.us/gapK 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/
One of my regular bars in London used to serve a Rye Hot Chilli Pepper, which was essentially a variation on a Penicillin using a chilli-infused rye whiskey as the base. One of the better drinks I've ever had.
Hey Kevin! I just made a syrup for a pre-batched Kentucky Mule that I'll be serving this weekend, do you think this cordial could be done with lime and just sugar as sweetener?
So pleased , you popped up after researching Scottish Auld man’s milk , - Penicillin one of my old time favourites cocktail,, I use my fermented ginger bug syrup in it . - definitely will binge watch your other contents
Awesome Kevin! Hard to not love a penicillin I had a question for you about the cordial, have you tried soaking the peels in the citric acid before making the cordial, similar to how you do for super juice? Just curious if you think that would be worth it Thanks!
Can the sous vide method used for the wax wash be used for a standard fat wash as well? The last wash I did on some rum I did based on HTD's method and I think it didn't do right as the rum soured some months later.
I don't know how HTD di it, but it could also be done in a standard method. A bit harder in the case of beeswax because it becomes solid quickly, but still doable.
@@KevinKos Allow me to rephrase that then. HTD did a brown butter that he poured straight to the rum. Not necessarily a better or worse method, I might state, but one I found difficult to do right. My curiosity was, can the sous vide method be used with other fats, such as butter or other oils?
@@ellyam991 anything to high on alcohol is difficult to handle, but lighter and fresher spirits are better (like gin and tequila). I'm pretty sensitive to that taste.
@@mattia_carciola that is very interesting! If you feel like adventuring sometime into lighter whiskey I'd recommend "stereotypical" irish whiskey, or "stereotypical" Speyside scotch or some highland (like Glenmorangie) , those have some very light options
Funny enough I made a honey 🍯 forward cocktail to pair with a Elder Scrolls: Skyrim meal I made from the official cookbook. I call it the Horn of Talos 4 Oz Nord or Honningbrew mead (these are the quick meads from the cookbook. A good commercial alternative is Dansk Mjord Ginger and Honey mead or standard mead, or Viking Alchemist standard) 2 Oz Honey Vodka 1 Oz Honey and Quince syrup 1 1/2 Oz Hibiscus tea Shake over ice and serve, preferably in a Drinking Horn. Please feel free to use this in an episode if you want
This looks absolutely fantastic. I’m a huge fan of scotch in general, and have been thinking about dabbling with some scotch-inspired cocktails! I’m really intrigued by fat-washing, and would like to try it out. I’m guessing it’s more for mouth-feel, than taste? Anyhow, keep up with your work Mr. Kos. Love your content!🥃
Kevin u always amazin and I love your style as a Bartender i can say that you are the one of the best in the world BUT!!! i didnt like that honey. Real Honeys never crystalize.
What is your favorite twist on the Penicillin 🤔?
Get Ginger Syrup & many others from Liber & Co.: bit.ly/CTandLiber
Buy the book The Art & Science of Foodpairing: geni.us/gapK
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/
The Mexican Penicillin 😎
One of my regular bars in London used to serve a Rye Hot Chilli Pepper, which was essentially a variation on a Penicillin using a chilli-infused rye whiskey as the base. One of the better drinks I've ever had.
Hey Kevin! I just made a syrup for a pre-batched Kentucky Mule that I'll be serving this weekend, do you think this cordial could be done with lime and just sugar as sweetener?
@@avgaming4093 Of course. You'll be missing some honey tastes, but the spiciness will be there.
The ginger-esque honey cordial looks amazing - you should market your creation. Thanks for sharing.
Maybe one day! Thank you!
-'What's in your mind?'
Kevin : I can think beyond impossible.
Hats off to your creativity 🙌🙏
You never fail to amaze my heart. 🖤🖤
Thank you!
The Bee’s Prescription will definitely give you a buzz 🐝
Oh, come on!!! 😂
Always astonished at the amount of work that you put into your craft, very well done!
Thank you very much!
Kevin, your cocktail recipes are off the charts. Nothing else like it on RUclips. Keep up the great work. 👍
I appreciate that! Cheers!
Great video Kevin! Thanks ro the love, as always, your cocktails are so fun to watch!
Glad you like it! Cheers!
Sounds delicious, and a lot of really creative use of culinary techniques!
So pleased , you popped up after researching Scottish Auld man’s milk , - Penicillin one of my old time favourites cocktail,, I use my fermented ginger bug syrup in it . - definitely will binge watch your other contents
enjoy!
I'm amaze of your creation ! Fantastic inspiration you are.
Amazing! This is an excellent guide for new bartenders to show what can be done in a bar! Two clarification techniques in one issue!
Thank you!
Thank you for inspire me ….. greatness from Ecuador 🇪🇨
My pleasure! Cheers!
you are my bartending teacher. thank you for all you effort.
Yours videos and your knowledge is amazing , always love to watch your show
So nice of you. Cheers!
Excellent interpretation. Cheers!
Glad you liked it!
Thx for knowledge Mr kevin
This one looks incredible. That book looks amazing too, just ordered it.
Nice! Enjoy reading it! Cheers!
Interesting to see that you used all products from bees. Looks delicious.
Thank you!
Very nice, love the bees prescription 😊❤
Especially because your hard-working bees made all the bee ingredients I used, right? Cheers, David!
something with cynar + grapefruit?
Another amazing cocktail! Excited to add this to my repertoire!
Let me know how you like it!
Beeautiful presentation! Yummy!
Thank you 😋
Great video. The book you cited looks quite interesting, too!
It's an amazing book indeed. Thanks!
Goodness. Beyond me, but certainly impressive effort.
Awesome Kevin! Hard to not love a penicillin
I had a question for you about the cordial, have you tried soaking the peels in the citric acid before making the cordial, similar to how you do for super juice? Just curious if you think that would be worth it
Thanks!
Hi! Your idea is on point, but with such small quantities of peels in the cordial, it probably wouldn't make much of a difference. Thank you!
Makes sense, thank you!
Marvelous recipe and execution.
Btw what concentration of the saline solution you're using? 10% 20%?
Thank you! I use a 20% solution. Cheers!
Would you recommend an alternative to a sou vide when infusing?
You can heat the wax and infuse it into the liquid. You might get a bit less of taste as if you would use sous vide, but it's still an option.
How do you source Liber & Co in EU? I love Bacanha Syrups form France, they do Ginger too but I nevered tried it.
They sent it to me from the USA, but as I heard, they are looking for a European distributor so that they might be available in the EU soon!
Amazing creation❤
Many many thanks
Can the sous vide method used for the wax wash be used for a standard fat wash as well? The last wash I did on some rum I did based on HTD's method and I think it didn't do right as the rum soured some months later.
I don't know how HTD di it, but it could also be done in a standard method. A bit harder in the case of beeswax because it becomes solid quickly, but still doable.
@@KevinKos Allow me to rephrase that then. HTD did a brown butter that he poured straight to the rum. Not necessarily a better or worse method, I might state, but one I found difficult to do right. My curiosity was, can the sous vide method be used with other fats, such as butter or other oils?
@@SwampViking122 Oh, I see. Thank you! Yes, sous vide can be used with other fats too.
Hoping one day you’ll release a video on something similar to a DIY yellow chartreuse
Thank you for the idea!
I love whiskey more than america!
I love ginger but this seems exceptional! I almost forgot that I usually don't like the bitterness of whiskey
Do you find most whiskeys bitter?
@@ellyam991 anything to high on alcohol is difficult to handle, but lighter and fresher spirits are better (like gin and tequila). I'm pretty sensitive to that taste.
@@mattia_carciola that is very interesting! If you feel like adventuring sometime into lighter whiskey I'd recommend "stereotypical" irish whiskey, or "stereotypical" Speyside scotch or some highland (like Glenmorangie) , those have some very light options
@@ellyam991 will write that down, thanks!
I'd love some smoky chartreuse for a Last Word! Smoky and gin botanicals would be delicious
Great idea!! I have to try this one out ASAP!
bravo 👍
Chartreuse, nay... Monk's Nectar
Funny enough I made a honey 🍯 forward cocktail to pair with a Elder Scrolls: Skyrim meal I made from the official cookbook.
I call it the Horn of Talos
4 Oz Nord or Honningbrew mead (these are the quick meads from the cookbook. A good commercial alternative is Dansk Mjord Ginger and Honey mead or standard mead, or Viking Alchemist standard)
2 Oz Honey Vodka
1 Oz Honey and Quince syrup
1 1/2 Oz Hibiscus tea
Shake over ice and serve, preferably in a Drinking Horn. Please feel free to use this in an episode if you want
Thank you for sharing!
No red heads were harmed in the making of this video.
Yumm
This looks absolutely fantastic. I’m a huge fan of scotch in general, and have been thinking about dabbling with some scotch-inspired cocktails! I’m really intrigued by fat-washing, and would like to try it out. I’m guessing it’s more for mouth-feel, than taste? Anyhow, keep up with your work Mr. Kos. Love your content!🥃
It's both, fatwashing adds taste and mouthfeel. I think you'll love it if you'll try this technique.Thanks!
i am too dizzy to grasp the flavor in my head
Kevin u always amazin and I love your style as a Bartender i can say that you are the one of the best in the world
BUT!!! i didnt like that honey. Real Honeys never crystalize.
Thank you so much! This honey is from a trusted local source and as far as I know, natural honey does crystallize. 🐝🍯
I hate to break it to you, but no ginger? That's polysporin, not penicillin.
Incredible but.... why.....?
I like experimenting and pushing my limits. Thanks!
@@KevinKos Good enough for me! Sounds delicious!
enfes oldu aq