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/
I've made buttered beere before, and it was delicious. I found that a great way to make a single serving is to use an electric mixer to mix the egg, sugar, and melted butter in the serving cup itself while the beer and spices mull on the stove. Once the beer is thoroughly spiced and hot, I slowly pour it into the serving cup while the mixer is still running, keeping the egg from scrambling and gently cooking them while thickening and aerating the drink. I have also found that this is a delicious way to prepare mulled cider.
ive been selling a version of this drink all winter at my cocktail bar and we have sold so many... I'm making about 4-5 litres of butter syrup a week! we top it with hot water, rum, butterscotch schnapps and a butterscotch foam with edible gold. I'm gonna try it with IPA for sure though!
I really like the separation in this one I feel - the olde recipe being more of the meal/warmth kind of vibe where as yours being more the drink sweet decadence !
Thank you for posting this. When I visited the theme park, butterbeer flowed like the River Thames!! There were loooong lines for it everywhere and they even had one dispensed from one of the massive barrels. I think those could hold 200 liters of the stuff!
I appreciate the mention of how to make it non-alcoholic as I'm not the biggest fan of a strong alcohol taste..I can tolerate the 0.5% that comes in Bundaberg root beer as it's a quick hit that is mellowed out by the taste of the root beer and after the first sip or two I'm good to go through the rest of the bottle. The absolute closest I've come to tolerating alcohol was when I turned 21 and tried a small..and I do mean small sample sized bottle of Kraken spiced rum.
Very cool! I wonder how the texture would change if it were made like a creme caramel--bringing the beer and syrup up to a simmer and "tempering" the room temp egg yolks with a slow stream of the flavored beer. Thanks for developing and sharing so many recipes.
Bro within the first 50 seconds I’m hooked on your video. The graphics, blooper, style, finesse, all of it. Even if this recipe is shit you still get a subscribe from me holy shit
Something I think would really elevate your videos is explaining why you used an IPA and why eggs were necessary in the first recipe, so people can alter the recipe slightly!
Fantastic recipe, I would recommend to ensure eggs don’t scramble is temper the yolks by pouring some of the hot liquid little by little like you would making a custard
Great video! I've tried the original recipe a couple of times now and me and guests were always disappointed by the taste. I'm very curious to try your version!
I from country where ppl like bear I mean just bear, lager)but you can make every recipe more complex and interesting even bear,just bear)thank you for your work and interesting vision of our profession
Great video as always. The spiced butter syrup sounds great. Do you think you could make a butter syrup based on Gardenia mix for a Pearl Diver? I would love to see your spin on that tiki classic.
something worth trying when making your syrup would be toasting the spices whole then grinding with a spice grinder. dunno if it would make a big difference here but it makes a huge difference in curries so it may amp that up a bit too?
Hello. For the butter syrup, did you melt the butter and then take out the water? I think it is unnecessary, but just asking if you see this comment. Greetings from Spain.
Have you heard of heard of the Netflix original Drink Masters? If not in order to get you to watch it recreate the drinks you saw that you liked or take on one or two the challenges the contestants had to do
Fantastic production on this video! I love your good-natured sense of humour too. Some of that fancy equipment is a bit beyond me, but I hope one day to befriend a bartender who could make it for me :)
I noticed your rubber spatula has the Umbrella logo printed on it. Is your spatula actually Resident Evil/Biohazard merch, or am I just placing too much value on the symbol being a longtime Resident Evil fan, myself.
In the modern recipe, it calls for 10 drops of saline solution. Where do you purchase the saline solution or can you make your own? If you can make it, what are the ingredients & quantity?
With the ridiculous price of Butterbeer at the Harry Potter exhibition in Vienna I'm so happy you shared these recipes! After the first sip of the elevated version my first thought was: You're a wizard, Kevin! ⚡🤩
Eggwhite in cocktails can often be substituted by things like aquafaba (chickpea water), not sure how well it works in a warm drink or about the egg yolks (as they add more thickness although maybe the butter will be enough?) From other drinks (tibetan butter tea, vietnamese coffee) I'd say a touch more butter and maybe some condensed milk could make it thick enough? I suggest you look up egg substitutes for cocktails, there's quite a few
is there a non-alcoholic version? Seeing how the characters who drank butterbeer were under 18 I assumed it would be non-alcoholic. I always wanted to drink butterbeer when reading harry potter. After seeing the title of the video I was getting my hopes high, but got crushed when it was alcoholic since I am underage.
Hey Enoch, thanks for the comment! As I mentioned during the making of the original butterbeer (1:54) you can make it non-alcoholic in 2 ways - I'd suggest using non-alcoholic beer, as there are some good alternative out there nowadays. The other way is to boil the beer with the spices until the alcohol in the beer gets cooked off, about 12-15 minutes (but the flavors will also be pretty concentrated by then). As for my version of the butterbeer I'd go with non-alcoholic IPA and simply skip the Scotch whisky in the butterscotch. Hope this helps. Cheers!
I like this hoppy taste with all spices in here. Also, it stays at the forefront of the drink. However, you can use you favorite beer for this cocktail.
An interesting fact: in the 16th century all beers in Britain were stouts and porters. Pale ales wouldn’t be invented for another two hundred years. 👍🏽
Not sure where your source is from, in the middle ages there were a lot of different beers (with variations in style, ABV, quality etc) . The use of hops in beer was written of as early as 822 by a Carolingian Abbot. In the 15th century, an unhopped beer would have been known as an ale, while the use of hops would make it a beer. Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted in England by 1428. Ales are quite different from stouts/porters and were around before. I believe the original Buttered Beere recipe actually calls for an ale and I personally prefer using a red ale, a German Wheat/Bock or something Belgian (Strong Blonde, Dubbel, Tripel, Amber) as they are all more malty/sweet rather than hoppy/bitter like most lagers/IPAs (although obviously it's only a matter of taste)
I tried it with a chocolate stout and it worked quite well, guinnes I'd say is probably a bit too bitter but he's using an IPA so I guess it could turn out tasty for some too You could possibly try a less sugary version with non alcoholic cider? Or gluten free beer? Or a sugarless buttersyrup with hot water (kinda like a hot buttered rum without rum)
Which Hogwarts House would you like to join? 🪄
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/
Slitherin no.1
Oh there is zero doubt that I'd be sorted out into Slytherin. But that puts me in the company of no less than Merlin, so I'd all for it.
Ravenclaw seems cool NGL
Gryffindor, no doubt about it 😎
I've made buttered beere before, and it was delicious. I found that a great way to make a single serving is to use an electric mixer to mix the egg, sugar, and melted butter in the serving cup itself while the beer and spices mull on the stove. Once the beer is thoroughly spiced and hot, I slowly pour it into the serving cup while the mixer is still running, keeping the egg from scrambling and gently cooking them while thickening and aerating the drink. I have also found that this is a delicious way to prepare mulled cider.
I love the idea!
ive been selling a version of this drink all winter at my cocktail bar and we have sold so many... I'm making about 4-5 litres of butter syrup a week! we top it with hot water, rum, butterscotch schnapps and a butterscotch foam with edible gold. I'm gonna try it with IPA for sure though!
That's awesome! Let me know how you like it with IPA. Cheers!
I've prepared the original Tudor butterbeer a couple of times in the last few years, and it's AMAZING! I'll definitely give your version a try!
Awesome! Let me know how you like it! Cheers!
I really like the separation in this one I feel - the olde recipe being more of the meal/warmth kind of vibe where as yours being more the drink sweet decadence !
Thank you for posting this. When I visited the theme park, butterbeer flowed like the River Thames!! There were loooong lines for it everywhere and they even had one dispensed from one of the massive barrels. I think those could hold 200 liters of the stuff!
I feel like my Uncle Lalo would love this. He and my grandma because theyre obsesed with beer
… i love your voice, thank you for existing 🫡
Thank you 😄
Love that you kept in the beer explosion, funny stuff! Great content as always!
I appreciate the mention of how to make it non-alcoholic as I'm not the biggest fan of a strong alcohol taste..I can tolerate the 0.5% that comes in Bundaberg root beer as it's a quick hit that is mellowed out by the taste of the root beer and after the first sip or two I'm good to go through the rest of the bottle. The absolute closest I've come to tolerating alcohol was when I turned 21 and tried a small..and I do mean small sample sized bottle of Kraken spiced rum.
Then you''ll like the episode that wil be dropped tomorrow 😉 Stay tunned! Cheers!
Very cool! I wonder how the texture would change if it were made like a creme caramel--bringing the beer and syrup up to a simmer and "tempering" the room temp egg yolks with a slow stream of the flavored beer. Thanks for developing and sharing so many recipes.
I can’t wait to try making both of these, thanks for sharing this.
This video has gained you a follow from me. Love it.
Awesome, thank you!
I love that you did this! And what a great modern take! Keep it up, I can’t get enough of these videos.
Thank you so much!
Happy to see that you are using Bernard. It’s great beer from Czech Republic :)
It worked super great in this cocktail 😃 Cheers!
@@KevinKos I once visited Slovenia and tasted local beer from Pelicon. This might work as well.
Everyone talks about the drink but here's me slightly fixated on the mustache and suit combo that always works
Absolutely incredible Kev! I love that your left the outtake in! Haha nice work bud!
Thank you!
Ceylon cinnamon is the best cinnamon. Unmatched flavour
I love it too!
So classy. Love it
Glad you like it! Cheers!
instead of cut it and put it to the end of video, they let the accident uncutted 😂😂😂 love the expression btw, i hillariously laugh 😅
I am glad this made you laugh 😃🤣
Bro within the first 50 seconds I’m hooked on your video. The graphics, blooper, style, finesse, all of it. Even if this recipe is shit you still get a subscribe from me holy shit
Thank you so much! I am glad you like it! Welcome aboard!
Jesus, just when I added my own version of butterbeer kev releases this hahaha. Good stuff as always sir!
Awesome! Cheers! 🍻
I will try them with negra modelo beer. Regards from México.
Enjoy! Cheers from Slovenia!
Something I think would really elevate your videos is explaining why you used an IPA and why eggs were necessary in the first recipe, so people can alter the recipe slightly!
It works perfectly well if you follow the recipe as written. Don’t boil anything, add the yolks before heating anything, etc.
Fantastic recipe, I would recommend to ensure eggs don’t scramble is temper the yolks by pouring some of the hot liquid little by little like you would making a custard
Thanks for the info!
Great video! I've tried the original recipe a couple of times now and me and guests were always disappointed by the taste. I'm very curious to try your version!
I hope my version will satisfy them more 🤞🥂 Thanks!
The first one was good until I tried the elevated one. 🙈 superb episode!
😊😊🍻
You lucky bastard! :p
And yes, superb indeed!
I from country where ppl like bear I mean just bear, lager)but you can make every recipe more complex and interesting even bear,just bear)thank you for your work and interesting vision of our profession
As always your twists are nice!
(that seems perfect for cold winter nights when you need warmth and calories)
I couldn't agree more with you. Thank you!
cool look dude!
awesome video
Ah fuck yeah! Just in time for Christmas too!
Cheers!
Great video as always. The spiced butter syrup sounds great. Do you think you could make a butter syrup based on Gardenia mix for a Pearl Diver? I would love to see your spin on that tiki classic.
That's a great idea! Thank you!
This man is so fancy I thought he'd be very aggressively british.
😄
It cream soda with a twist and nothing will change my mind
Where did you get that little cocktail grater? That's perfect for toppings.
+1 point for using Bernard :D
something worth trying when making your syrup would be toasting the spices whole then grinding with a spice grinder. dunno if it would make a big difference here but it makes a huge difference in curries so it may amp that up a bit too?
I agree with you! Toasting spices makes the flavors pop. Thank you!
Hello. For the butter syrup, did you melt the butter and then take out the water? I think it is unnecessary, but just asking if you see this comment. Greetings from Spain.
Hi! Yes, I did melt the butter first because otherwise, it wouldn't mix so easily. Cheers!
Have you heard of heard of the Netflix original Drink Masters? If not in order to get you to watch it recreate the drinks you saw that you liked or take on one or two the challenges the contestants had to do
It's on this channel already. One of the most recent episodes. Check it out and let me know what you think 😉🥂
Fantastic production on this video! I love your good-natured sense of humour too. Some of that fancy equipment is a bit beyond me, but I hope one day to befriend a bartender who could make it for me :)
I appreciate it! Cheers!
Great video. Have you tried using polysorbate 80 for an emulsifier? Just wondering if it would also work...
Hi! I haven't tried this emulsifier yet, but I will definitely check it out. Thanks!
Hail Kevin! could you teach how to make handmade Suze and Italicus, because here in Brazil, we don't have these two drinks, thanks!
Great suggestion! I will note that down. Thanks!
3:12 is there a dead fly on your spoon? :o :o :o :o :o
Loved the vid. Will def try this one!
Hahahah I don't know what that was, but I am sure it wasn't a fly 😅😂
Was that Mead in the fridge a sneak peek for a future video, or did I miss something?
It was used in one of the older episodes. Check out the Beegroni episode.
I want all the recipes. Please
i have never drank before but want to make this for my buddys who do any recommendations for what beer to use as the base
I noticed your rubber spatula has the Umbrella logo printed on it. Is your spatula actually Resident Evil/Biohazard merch, or am I just placing too much value on the symbol being a longtime Resident Evil fan, myself.
three butter beers and some ginger in mine please.
Where did you purchase the clay cup from this episode and the episode for the rum old fashion with smoke cocacola foam if you don't mind sharing?
Those are both handmade by local pottery. I love to use them 😊
@@KevinKos I see thank you so much! beautiful glass
"glass"
I think id prefer with a strong stout
Fair enough 🍻
Is there reason for using both gum Arabic and xantham gum instead of just a larger amount of one?
yes, in this ratio it replicates Ticaloid 210S (emulsifier). Gum arabic emulsify the mixture and xanthan stabilises it.
In the modern recipe, it calls for 10 drops of saline solution. Where do you purchase the saline solution or can you make your own? If you can make it, what are the ingredients & quantity?
It's a homemade solution. 20g salt + 80g water
This guy does know butter bear doesn’t actually have beer in it
Pro tip: If you make your butter syrup with clarified butter, it'll last for half a year in the fridge.
I'm looking at something like this, but I'm curious about making it with Butterscotch schnapps
Cheers!
I need a non alcohol version of this
just use non-alcoholic beer
I feel like it's just eggnog with beer
So.... is BetterBeer ^__^
With the ridiculous price of Butterbeer at the Harry Potter exhibition in Vienna I'm so happy you shared these recipes! After the first sip of the elevated version my first thought was: You're a wizard, Kevin! ⚡🤩
Would it be possible to change the eggs for something else?
Hard to be allergic some times 😂
Maybe gelatine
@@jeanguimaraes5527 gelatin is more for making things solid in my experience. Don't think it foams to well.
Eggwhite in cocktails can often be substituted by things like aquafaba (chickpea water), not sure how well it works in a warm drink or about the egg yolks (as they add more thickness although maybe the butter will be enough?)
From other drinks (tibetan butter tea, vietnamese coffee) I'd say a touch more butter and maybe some condensed milk could make it thick enough?
I suggest you look up egg substitutes for cocktails, there's quite a few
how can i make it cold? just throw it in the fridge? or shake it with ice?
Store it in the fridge and pour it cold. Cheers!
is there a non-alcoholic version? Seeing how the characters who drank butterbeer were under 18 I assumed it would be non-alcoholic. I always wanted to drink butterbeer when reading harry potter. After seeing the title of the video I was getting my hopes high, but got crushed when it was alcoholic since I am underage.
Hey Enoch, thanks for the comment! As I mentioned during the making of the original butterbeer (1:54) you can make it non-alcoholic in 2 ways - I'd suggest using non-alcoholic beer, as there are some good alternative out there nowadays. The other way is to boil the beer with the spices until the alcohol in the beer gets cooked off, about 12-15 minutes (but the flavors will also be pretty concentrated by then). As for my version of the butterbeer I'd go with non-alcoholic IPA and simply skip the Scotch whisky in the butterscotch. Hope this helps. Cheers!
@@KevinKos k thank you very much.
IPA's are usually quite bitter and hoppy, why use them as the base of the butterbeer?
I like this hoppy taste with all spices in here. Also, it stays at the forefront of the drink. However, you can use you favorite beer for this cocktail.
The leftover butterscotch was enough to make me hoppy 😉
Where did he get that orange ceramic drinking glass
It's a handmade pot from a local pottery.
@@KevinKos thank you so much! Went crazy searching online! Will now have to search local fairs and pottery artists to find similar treasures!
Expecto cervisiabutyrum!
An interesting fact: in the 16th century all beers in Britain were stouts and porters. Pale ales wouldn’t be invented for another two hundred years. 👍🏽
Thank you for sharing!
Not sure where your source is from, in the middle ages there were a lot of different beers (with variations in style, ABV, quality etc) .
The use of hops in beer was written of as early as 822 by a Carolingian Abbot. In the 15th century, an unhopped beer would have been known as an ale, while the use of hops would make it a beer. Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted in England by 1428.
Ales are quite different from stouts/porters and were around before. I believe the original Buttered Beere recipe actually calls for an ale and I personally prefer using a red ale, a German Wheat/Bock or something Belgian (Strong Blonde, Dubbel, Tripel, Amber) as they are all more malty/sweet rather than hoppy/bitter like most lagers/IPAs (although obviously it's only a matter of taste)
@@CorvinTheSwasian in the UK at least, pale malt (which was dried over coke fires) wasn’t invented until 1703. Before that all beers were dark.
at this point its not a beer anymore its a cake
But it's a good cake 😃🍻
Betterbeer heh
It's like if eggnog and buttered rum had a baby and it was deformed.
Never heard of Indian ale
Betterbeer...
I've always wanted to try this with a Guinness. But I can't have sugar. Or alchohol. Or grains.
I tried it with a chocolate stout and it worked quite well, guinnes I'd say is probably a bit too bitter but he's using an IPA so I guess it could turn out tasty for some too
You could possibly try a less sugary version with non alcoholic cider? Or gluten free beer? Or a sugarless buttersyrup with hot water (kinda like a hot buttered rum without rum)
Actually, it’s not made by J. K. Rowling. It’s an older recipe.
Oh
Could you use xanthum gum instead of eggs for the whipper?
It can be added here for more stabilized foam, but I don't think it will work on its own here.
@@KevinKos Thanks for the reply!
Maybe u make some fatwash’es like i dont know bacon/popcorn fatwashed old fashioned ? 😉🤩
Check out my Cheesy Boulevardier episode. You might find it interesting 😉 Cheers!
Yes, but why does it have to be so complicated? Just pour some melted butter in your beer.
Can you make the book version? Which has a slight alcoholic content and tastes like less sickly butterscotch?
This is too intimidating to even try
Eggnog with beer
why don't you just name it BetterBeer?
Destroy good beer 🍺 🤢🤢🤮
As a trans viewer it feels kinda insensitive to see a TERF getting attention on a RUclipsr I like watching 😕