What was your favorite part of the elevated Caipirinha? Check us out on TikTok: www.tiktok.com/@cocktailtime_w_kevin_kos Get some Pectinex for your Justino: geni.us/LeuIeX5 Get some Calcium Lactate & Sodium Alginate:geni.us/RuuxJ Improve your cocktail making with a precision scale: geni.us/cWyu Check out our CURIADA collection of bottles: bit.ly/stockyourhomebarforcocktails 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 cannot believe narcissistic animals such as VladSlick Bartender have way more subscribers than you, this was the most interesting bartending video I ever saw, kudos to you Sir
Aside from the quick lesson on molecular gastronomy, we would have to go with how the red cabbage justine serves as great presentation as well as fits perfectly with the other taste notes. We're definitely trying this one if we manage to convince our barman to do all the prep work!
Kev, if you're after the color of the red cabbage, you should try with purple Iris flowers (Iris Germanica), they don't have the disadvantages of cabbage and carry exactly the same anthocyanins, plus the delicious aroma of the Iris flower itself. Super easy to dehydrate too. You can vary the color with lemon juice, which will turn it red, or with a pinch of ammonium acetate (check the pH though to remain in a safe, harmless range) you'll make it blue.
That's why I love this community! Thank you for this tip. Red cabbage goes well with cachaca in this case but I will order Iris Germanica to try something with it in the future. Thank you again!
This is the most stunning drink presentation I have ever seen! People tend to think brazilians are conservative towards our caipirinhas (which is true to some extent) but you’ll find most bars in Brazil serve Sake versions of the drink due to its sweeter and smoother taste. I love the idea to pair them both into one drink. Cheers from Brazil! Great video as always.
Yes, you are right! At first, as the most brazilians would do, i looked at it with some reserve. When i saw the Sake entering the drink, I even thought it shouldnt be there. But, as we brazilians do, almost every mix of cultures, blends and flavors are welcome and we make it work together.
Great content! As a Brazilian I tend to be conservative about caipirinha making, but you showed the due respect by teaching and making the traditional recipe first and then presenting your version in the end. Great content, I bet both versions were spectacular! Cheers
Igual comentei em outro lugar, ele só foi infeliz em falar "elevated" devia chamar de releitura. Não tem k que ser elevado. É um clássico, clássicos não são elevados.
Since Super Juice video I follow your channel and I'm feel so happy to see our national cocktail in this channel. Thank you for your version and all respect showing our flag and trying some words in Portuguese, including remembering our large Japanese community.
Another amazing video! I enjoy how you always push the boundaries of creativity with your cocktails! Also, fantastic production quality always set this channel apart!
i think this was one of the best cocktails I've ever seen made , i don't drink but I'll drink stuff like these, i would make a home bar exclusively for these kind of of cocktails
Wow, you've out done it. Nice. I used to play with essential oils that I make my own in cocktails too, but I am almost always left with orange hydrosols that I mix with maraschino syrup and passion fruit apple cider. Love to see more videos with essential oils and hydrosols too. Great video.
I usually don't try to comment first but given this is one of my favorite drinks and you are bringing your take on it. I had to like this video before even watching it! Cheers :)
this is brilliant! also the addition of Sake with the fitting theme of our large japanese community was incredibly smart! I follow a lot of cocktail channels but this one right here is my favorite, cheers and keep up the amazing work!
Olá Kevin ! I'm a Brazilian fan, and I have to tell you: this version looks amazing! Here in Brazil, in addition to caipirinha, caipiroskas (a version with vodka) and with all kinds of fruit are very common, the main kiwi, strawberry and pineapple. Sometimes one fruit in each, sometimes more than one. I would like to see other versions with other flavors! Cheerrsss
Eu acho bizarro quando falam "elevated", eles deveriam chamar de releitura. Não se eleva clássicos, eles não são clássicos atoa Kkkkkkkk na cozinha quando fazemos um prato clássico, de uma forma mais refinada ou revisada, é uma releitura. Não tem o que elevar na caipirinha... (Sim sou muito chato pq vejo muito norte americano e europeu pegando receita nossa e fazendo "versões melhoradas" e isso é meio q falando que nossa comida não é boa.o suficiente)
This was the most special, modern cocktail I ever seen, I'm also a bartender in Taiwan, your cocktails inspire me a lot! Hoping one day I can drink your cocktails !
I make mine with a whole lime , removed the pith in the centre as you do and I also remove 1/4 of the lemon peel, then 2 bar spoons of cane sugar, muddle, add 60ml of cachaca, ice and stir.
Super excited when I saw you were making this. My best friend is from Brazil, and i visited him a few times and he introduced me to caiparinhas. Since i have picked up making craft cocktails, i actually have a strong preference on how these are made, and while not traditional, i think it makes a much better drink. Cut a small wedge out of a lime and set aside. Cut the rest into eighths, and put into a shake Add .5 oz of semi rich simple (or demorara) syrup and muddle Add 2 oz of cachaca and Add cracked ice and shake Open pour into a rocks glass Garnished with the reserved lime wedge Doing it the traditional way doesn't solve the sugar all the way, and leaves the end of the drink tasting disgusting. Shaking adds the needed aeration for the lime. My Brazilian friends said this is a much better drink, as hard as it was for them to admit it.
As a brazillian I don't agree that it makes it better, but different, if you stir correctly you solve the sugar problem, some of it won't go away at first but at the end of the drink it will be really sweet and you'll want another one (similar to a tradicional OF). When you shake with the lime wedges you damage the skin and make it a little bit more bitter.
@@PedroOrdep-kv5vw i should have prefaced this by saying this is entirely my opinion. I personally don't enjoy undissolved sugar in my cocktails, so my version is much preferred. I found that a light muddle of the lime does not add any bitterness to the drink. To my shock, my Brazilian friends preferred my method as well. We tried both side by side, and they said my version was the clear winner, but of course, people are welcome to their own opinions. I suggest you try it out, and let me know which one you like better :)
@@blakerobinson4198 I'm not even critizing tbh, I enjoy the tradicional way because it's easy and won't make that much of a mess. But in Brazil everyone has it's own recipe, even blended versions are common. As I said it is not better, just different, your version is delicious to drink at the beach, that how they make in Copacabana (Rio de Janeiro's beach). That's the beauty of the caipirinha, there isn't a right way to do one, it's only wrong to not drink a caipirinha 😂
Jo Kevin, keep the shorts coming! I like your overall format and the style and flare you have to transfer these elevated craft cocktails. It is nice every here and there to check on certain methods via a short!
Using red cabbage is the complex way of achieving the color and the color changing phenomenon. What i recommend is using dried butterfly pea blossoms which have the exact same effect because of the same pigment but are tasteless without a complex process. If you let them soak in cachaça for 5 - 10 minutes, it is immensely colored already. I use it in several Gin recipes, because there are some companies selling gin infused with the blossoms for way to much money, advertising it with the exact color changing effect, and I wanted to find a cheaper method to achieve that. Long story short: replace cabbage and work with butterfly pea blossoms.
This cocktail could cost at least $300 based on the process and man power to make it. I wonder what else Kevin is/was this creative with outside of RUclips
Don't be bothered with all the comments jugding your elevated Caipirinha. It was amazing! I would do my own if I had the patience for that :). But some brazilians looks just like an Italian, that gets really mad when someone puts garlic on a carbonara. It's not about being tradicional, it's about how it taste and test something new, having fun with that. You also did the traditional version first in a perfect way! Parabéns amigo
A while back I tried making a Spanish Flu Caipirinha. Same built in the glass drink, but used a honey fermented garlic as a the sweetener. It came out surprisingly good.
@@KevinKos Yeah garlic, honey, lime, and cachaça. I haven't been able to find any sources that say the drink ever used a honey fermented garlic specifically, but it was the only I could think to make the garlic palatable. Plus with honey fermented garlic already being its own folk remedy it made sense that someone would have just start there as their "medicine", and throw some lime and booze on top of it help it go down easier.
I had a beetroot martini years ago and it still looms large in my memory: vegetal, fresh, bracing, deeply earthy, very delicately sweet. I wonder how a beet-infused cachaca would behave in this preparation? Great content, thanks!
That sounds wonderful! And it pairs superbly with cachaça, I didn't use it just for the color. If you try it any way let me know how you like it. Cheers, Joseph!
2 года назад+2
What an amazing day it was shooting this episode! Eating cordial bombs, choking and laughing. Superb cocktail!
Amazing presentation. You should try use Clitorea Ternatea (or Butterfly Pea Flower) instead off red cabagge. It would keep a blue color to the infusion and turn purple during the mix with the cordial. It could be another way to present the same idea.
The weird thing is that the first time I made caipirinhas, I LOVED them. For whatever reason though, when I made them years later, I couldn't stand them, even though I used the same cachaca. I might have to try and find the cachaca you used.
Questions are popping up in my mind as I'm watching the video. How do you preserve the spheres? Which container is the best to hold them? Shelf life? Can I do it with different types of liquid inside the sphere, like cream, milk, etc.?
This channel does a fantastic job of entertaining both my nerdy side and my bartender side. I was wondering if you'd be able to point me in the direction of some resources to learn more about the chemistry involved in some of the things I've seen you do--it's fascinating, but I have no idea where to even begin.
Stunning and remarkable! Is there a lot of trial and error when you create these cocktails? How do you figure out the measurements? Do you have a chemistry degree? Lol, I’m just so blown away!
Hi! Thank you! Of course, there are trials and errors. I learn the most from them to be honest. When I started working on this drink it looks way different but it evolves from there. Rarely do I hit the spot on the first try. Although I am a civil engineer so the precision might come from there. Cheers!
wow that is some impresive condensation of techique, Dave Arnold, is problably about to work on another book after that. I did spend quit some time messing with the liquid inteligence dead rabbit or smuggler cove. this is definitly something else. I'll give this cocktails a go. There is exploration to be make blue pea might be an option.
Thanks, Jean-Francois, glad you enjoyed it! All 3 books are great, but if you're into exploring new things and techniques in the cocktail world, Liquid Intelligence is the way to go. And let me know how your explorations turn out, cheers!
Bella giornata.. 🌹 Candidly, I'd treasure to suggest trying ginger, caramel, and cotton candy in a drink you're developing because I trust you're extremely proper at it ✨
I noticed at the end when you show the recipe it says both 15ml and 45ml of sake, it should probably be 15ml or 0.5 oz. great video though, I'll have to try this red cabbage cachaça
Who doesn't love a cocktail that takes two days to make and adds enough extra ingredients to not really be recognizable as its original base anymore 🤷🏻♂️ but kudos for the creativity
Its a myth of the bitter white middle, you can use simple syrup for a cocktail bar, but sugar refined work as well too. Dont muddle de peel that's is the area who bring bitter flavor
How long in advance can you prepare the spheres? I would love to use something with this concept in my bar menu, but I wonder if it slows down the service? Great video btw!
Incrível! Me from a family that’s produces cachaça, I’m very happy to see this content on your channel. If you have the opportunity I highly recommend you to try Cachaça de Jambu, which is a cachaça made with a flower from amazon forest that makes your mouth numb I also recommend you to check it out some portuguese spirits like Licor Beirao, Ginjinha etc…
Oh, I've searched and I didn't know that flower is from brasil! That's cool, I haven't tried it yet, but as I love sichuan pepper I'm very curious and it's been on the list since months
@@made4sinner nunca experimentei também o jambu na caipirinha, sinceramente não sei se encaixa muito bem, mas tenho vontade de experimentar algum cocktail com o jambu…
I have a challenge for you, Kevin. There's a gemstone called alexandrite that turns from red to green depending on what sort of light its shone through it. Can you make a cocktail that replicates the same effect through the techniques you showcased here?
@@KevinKos ... that's why you're just the man for the challenge ;) I've been trying with extra-concentrated, extra-dark homemade vermouth added to bright yellow limoncello and all I get Its orange. Blue seems to be the missing link to get from Red to green but there are so few sources for it... as I said... its a challenge, and probably one that will end up with you having a cocktail with your name on it ;) maybe there's some extra-concentrated pigment (hibiscus?) that when made into a sphere overwhelms the green? So the root could be not just mixing colours but having some spherical pigment that when popped just overwhelms the original green? So from green to red it could be an easier route. I have 100% trust in you.
Hi, congratulations for this amazing video! I whould like tou ask you why in 4:29 you say that higher temperature will help the clarification? This happens only with pectinex or it happens with the wilkwash ass well??
I don't work behind a bar anymore and the price would differ from place to place, country to country.. 10-15€ should be a reasonable price for this cocktail. Thank you!
I remember the first time I had a caipirinha. It was during the 2006 World Cup, and a friend I stumbled upon a Brazilian watch party when they were playing Australia. I don’t speak Portuguese, they didn’t speak English, but my multi-lingual friend convinced the crowd that I was Australian, putting me in friendly “hostile” territory. After the caipirinhas started flowing, however, my Canadian-ness came out 😊 for the rest of the week, I’d run into the Brazilian partygoers, they’d yell “CANADAAAA!” and invite me for more caipirinhas.
In Brazil we use twice the sugar and the whole lime, I guess it's because we don't like to waste. And to be honest, every family has a different way to make one, there's always a cousin or an uncle that makes these for everyone on barbecues, it's a really simple but special drink to us
Do you also adjust the amount of cachaça with a heavier pour? 😁 And of course no lime went to waste, we enjoyed another Caipirinha after we finished the episode. Love the first hand experienced, that's why I love this community! Also, that sounds like a great time with family and friends, cheers Pedro!
@@KevinKos we "adjust" it by making the right measures (50-60ml) and then freepouring the rest since we like it a little bit strong, we call it "chorinho", it's like that extra drops of booze that will get you off your feet
It would be nice if you can try to make some Cocktails with another famous brazillian fruit called "Guaraná" (it's the same spirit for the famous soda "Guarana Antártica"). Bet you'll really enjoy it!
Hey Kevin, I started making Super Juice recently. I've always been a big fan of never wasting the peel on citrus fruits and this maybe the best way to do that. On a few occasions I ran into the problem that I did not having enough volume of Citric Acid to cover the lemon peels and therefore not extracting as much of the oils as possible. Perhaps this is because for the citric acid I have the crystal are quite large. But for one batch I was already planning on making a syrup out of it so I topped of the peels with sugar. And I like it a lot. Letting you make a syrup out but it not needing to be as sweet as if you only used sugar for the extraction. Thoughts on a 50/50 split of citric acid and sugar?
Great thinking! If you want to be closer to real lemon there could be some sugar added to the juice so I like your idea. I like mine SJ sugar-free because I can balance the cocktail with sugar syrup but the idea is on point!
Hello Kevin, as I told you when we met at Athens Bar Show you are doing an amazing job. I tried this recipe but after 1 or 2 hours that I left the water(1 liter) -alginate (5 gr) in the fridge it formed a gel and therefore I could not use it. Do you have any idea why this happened?
It took a foreigner to actually prepare a caipirinha the right way. Not shaken (there’s no such thing as a shaken caipirinha), balanced, and with the right process altogether. Most brazilian bars can’t fix a decent one.
What was your favorite part of the elevated Caipirinha?
Check us out on TikTok: www.tiktok.com/@cocktailtime_w_kevin_kos
Get some Pectinex for your Justino: geni.us/LeuIeX5
Get some Calcium Lactate & Sodium Alginate:geni.us/RuuxJ
Improve your cocktail making with a precision scale: geni.us/cWyu
Check out our CURIADA collection of bottles: bit.ly/stockyourhomebarforcocktails
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/
"Saúde, friends of cocktails" with the Brazilian accent. :D
I cannot believe narcissistic animals such as VladSlick Bartender have way more subscribers than you, this was the most interesting bartending video I ever saw, kudos to you Sir
Aside from the quick lesson on molecular gastronomy, we would have to go with how the red cabbage justine serves as great presentation as well as fits perfectly with the other taste notes. We're definitely trying this one if we manage to convince our barman to do all the prep work!
Kev, if you're after the color of the red cabbage, you should try with purple Iris flowers (Iris Germanica), they don't have the disadvantages of cabbage and carry exactly the same anthocyanins, plus the delicious aroma of the Iris flower itself. Super easy to dehydrate too. You can vary the color with lemon juice, which will turn it red, or with a pinch of ammonium acetate (check the pH though to remain in a safe, harmless range) you'll make it blue.
That's why I love this community! Thank you for this tip. Red cabbage goes well with cachaca in this case but I will order Iris Germanica to try something with it in the future. Thank you again!
Most welcome, thanks for the videos and recipes!
Wouldn't ammonium bicarbonate be easier to find for most people, as it's often used in baking, and have a slightly more neutral taste too?
@@mattia_carciola or just use a few drops of saline.
@@Ghorda9 how should it change the pH?
This is the most stunning drink presentation I have ever seen! People tend to think brazilians are conservative towards our caipirinhas (which is true to some extent) but you’ll find most bars in Brazil serve Sake versions of the drink due to its sweeter and smoother taste. I love the idea to pair them both into one drink.
Cheers from Brazil! Great video as always.
Thank you Paulo, glad you liked the drink and the episode! It really makes for a nice pairing! Cheers!
Yes, you are right! At first, as the most brazilians would do, i looked at it with some reserve. When i saw the Sake entering the drink, I even thought it shouldnt be there. But, as we brazilians do, almost every mix of cultures, blends and flavors are welcome and we make it work together.
Great content! As a Brazilian I tend to be conservative about caipirinha making, but you showed the due respect by teaching and making the traditional recipe first and then presenting your version in the end. Great content, I bet both versions were spectacular! Cheers
Igual comentei em outro lugar, ele só foi infeliz em falar "elevated" devia chamar de releitura. Não tem k que ser elevado. É um clássico, clássicos não são elevados.
Concordo! Aliás, prefiro a nossa Caipirinha clássica! Quanta complicação! O sabor está nas coisas simples!
I’m brazilian and this elevated Caipirinha is just outstanding! Great take on our flag’s motto
Thank you!
Since Super Juice video I follow your channel and I'm feel so happy to see our national cocktail in this channel. Thank you for your version and all respect showing our flag and trying some words in Portuguese, including remembering our large Japanese community.
Thank you for this nice comment! I am glad you like it! Cheers!
Jesus, Kevin. Best cocktail channel on RUclips. Hands down!
Thank you!
Brasilians unite!!! We have been summoned!!!
😆 I hope you like it 😉
Im from Indonesia, i like, nice making drink Kevin kos 😊
Another amazing video! I enjoy how you always push the boundaries of creativity with your cocktails! Also, fantastic production quality always set this channel apart!
Thank you so much! Your words mean a ton to the whole Cocktail Time team! Cheers!
greetings from Brasil! As a brazilian bartender it's delightfull to feel represented. :) Incredible recipee
Cheers, Pedro, really glad you liked it!
i think this was one of the best cocktails I've ever seen made , i don't drink but I'll drink stuff like these, i would make a home bar exclusively for these kind of of cocktails
Masterpiece, this cocktail must cost 100dollars for all the passion and skills inside of it, you are my ispiration. Cheers Kevin 🍸
You are too kind! I'm happy to share my passion with Friends of Cocktails. Cheers, my friend!
Wow, you've out done it. Nice. I used to play with essential oils that I make my own in cocktails too, but I am almost always left with orange hydrosols that I mix with maraschino syrup and passion fruit apple cider. Love to see more videos with essential oils and hydrosols too. Great video.
Noted. Thank you!
The colors on the elevated Caipirinha are unreal! Saúde!
I am glad you like it! 😉
I usually don't try to comment first but given this is one of my favorite drinks and you are bringing your take on it. I had to like this video before even watching it! Cheers :)
Thank you! Cheers!
this is brilliant! also the addition of Sake with the fitting theme of our large japanese community was incredibly smart! I follow a lot of cocktail channels but this one right here is my favorite, cheers and keep up the amazing work!
So happy to hear that! Thank you! Cheers!
Olá Kevin ! I'm a Brazilian fan, and I have to tell you: this version looks amazing! Here in Brazil, in addition to caipirinha, caipiroskas (a version with vodka) and with all kinds of fruit are very common, the main kiwi, strawberry and pineapple. Sometimes one fruit in each, sometimes more than one. I would like to see other versions with other flavors! Cheerrsss
Eu acho bizarro quando falam "elevated", eles deveriam chamar de releitura. Não se eleva clássicos, eles não são clássicos atoa Kkkkkkkk na cozinha quando fazemos um prato clássico, de uma forma mais refinada ou revisada, é uma releitura. Não tem o que elevar na caipirinha... (Sim sou muito chato pq vejo muito norte americano e europeu pegando receita nossa e fazendo "versões melhoradas" e isso é meio q falando que nossa comida não é boa.o suficiente)
O trabalho absurdo de fazer o drink, mas super concordo é uma releitura!!!
mas a galera do Molecular tem essa mania de grandeza mermo né
This was the most special, modern cocktail I ever seen, I'm also a bartender in Taiwan, your cocktails inspire me a lot! Hoping one day I can drink your cocktails !
Thank you!
I make mine with a whole lime , removed the pith in the centre as you do and I also remove 1/4 of the lemon peel, then 2 bar spoons of cane sugar, muddle, add 60ml of cachaca, ice and stir.
Cheers!
Very interesting take on such a clean and simple drink. Cheers from Brazil, keep up the good work bro
Super excited when I saw you were making this. My best friend is from Brazil, and i visited him a few times and he introduced me to caiparinhas. Since i have picked up making craft cocktails, i actually have a strong preference on how these are made, and while not traditional, i think it makes a much better drink.
Cut a small wedge out of a lime and set aside.
Cut the rest into eighths, and put into a shake
Add .5 oz of semi rich simple (or demorara) syrup and muddle
Add 2 oz of cachaca and
Add cracked ice and shake
Open pour into a rocks glass
Garnished with the reserved lime wedge
Doing it the traditional way doesn't solve the sugar all the way, and leaves the end of the drink tasting disgusting. Shaking adds the needed aeration for the lime. My Brazilian friends said this is a much better drink, as hard as it was for them to admit it.
As a brazillian I don't agree that it makes it better, but different, if you stir correctly you solve the sugar problem, some of it won't go away at first but at the end of the drink it will be really sweet and you'll want another one (similar to a tradicional OF). When you shake with the lime wedges you damage the skin and make it a little bit more bitter.
@@PedroOrdep-kv5vw i should have prefaced this by saying this is entirely my opinion. I personally don't enjoy undissolved sugar in my cocktails, so my version is much preferred. I found that a light muddle of the lime does not add any bitterness to the drink. To my shock, my Brazilian friends preferred my method as well. We tried both side by side, and they said my version was the clear winner, but of course, people are welcome to their own opinions. I suggest you try it out, and let me know which one you like better :)
Love everything about this - your recipe, the explanation behind it and the pleasant exchange of opinions that followed. Cheers to you both!
@@blakerobinson4198 I'm not even critizing tbh, I enjoy the tradicional way because it's easy and won't make that much of a mess. But in Brazil everyone has it's own recipe, even blended versions are common. As I said it is not better, just different, your version is delicious to drink at the beach, that how they make in Copacabana (Rio de Janeiro's beach). That's the beauty of the caipirinha, there isn't a right way to do one, it's only wrong to not drink a caipirinha 😂
Jo Kevin, keep the shorts coming! I like your overall format and the style and flare you have to transfer these elevated craft cocktails. It is nice every here and there to check on certain methods via a short!
Thanks, that's exactly what we're trying to capture with the shorts, so glad you like it. Cheers!
Ahh, anthocyanins are so much fun to play with! The color that comes out of this is really bright and eye catching!
Truly inspiring, another incredible take on a classic. Cheers Kevin and crew!
Merci d'offrir ta recette et tes techniques de préparation. Un vrai bonheur ! Thank you Sir 🙏
Hellow Kevin , I’m from Brazil, I love you videos and amazing your creative progress of make cocktails.
Congratulations Brother.. I love your channel.
Thank you so much! Cheers to Brazil!
Using red cabbage is the complex way of achieving the color and the color changing phenomenon.
What i recommend is using dried butterfly pea blossoms which have the exact same effect because of the same pigment but are tasteless without a complex process. If you let them soak in cachaça for 5 - 10 minutes, it is immensely colored already.
I use it in several Gin recipes, because there are some companies selling gin infused with the blossoms for way to much money, advertising it with the exact color changing effect, and I wanted to find a cheaper method to achieve that.
Long story short: replace cabbage and work with butterfly pea blossoms.
shit man this is some primo information here
Red cabbage goes well in this drink but the idea of a Butterfly Pea Tea is great! I will use it in future episodes for sure! Thank you!
This cocktail could cost at least $300 based on the process and man power to make it. I wonder what else Kevin is/was this creative with outside of RUclips
Don't be bothered with all the comments jugding your elevated Caipirinha. It was amazing! I would do my own if I had the patience for that :). But some brazilians looks just like an Italian, that gets really mad when someone puts garlic on a carbonara. It's not about being tradicional, it's about how it taste and test something new, having fun with that. You also did the traditional version first in a perfect way! Parabéns amigo
Thank you so much for your support!
A while back I tried making a Spanish Flu Caipirinha. Same built in the glass drink, but used a honey fermented garlic as a the sweetener. It came out surprisingly good.
This sounds interesting! I would love to try it!
@@KevinKos Yeah garlic, honey, lime, and cachaça. I haven't been able to find any sources that say the drink ever used a honey fermented garlic specifically, but it was the only I could think to make the garlic palatable.
Plus with honey fermented garlic already being its own folk remedy it made sense that someone would have just start there as their "medicine", and throw some lime and booze on top of it help it go down easier.
I had a beetroot martini years ago and it still looms large in my memory: vegetal, fresh, bracing, deeply earthy, very delicately sweet. I wonder how a beet-infused cachaca would behave in this preparation? Great content, thanks!
That sounds wonderful! And it pairs superbly with cachaça, I didn't use it just for the color. If you try it any way let me know how you like it. Cheers, Joseph!
What an amazing day it was shooting this episode! Eating cordial bombs, choking and laughing. Superb cocktail!
Hahaha, it was fun indeed! Thank you!
Amazing presentation. You should try use Clitorea Ternatea (or Butterfly Pea Flower) instead off red cabagge. It would keep a blue color to the infusion and turn purple during the mix with the cordial. It could be another way to present the same idea.
The weird thing is that the first time I made caipirinhas, I LOVED them. For whatever reason though, when I made them years later, I couldn't stand them, even though I used the same cachaca. I might have to try and find the cachaca you used.
This was one of the most amazing drinks I've ever seen! How long will the cordial spheres keep in the fridge?
Thanks! If you keep it in the cordial it should be good for a couple of days.
Kev, you’re a mad scientist mate. Great vid.
I am definitely gonna do this at my next cocktail party
I love how he explains like somebody is gonna go ahead and try to make it themselves
Yeah? They will?
@@ApostleOfCats I dare you try it😂
It's like a mad science project, but I know one of these days I will. lol
awesome drink concept once again Kevin. I love your content
Thank you!
Questions are popping up in my mind as I'm watching the video. How do you preserve the spheres? Which container is the best to hold them? Shelf life? Can I do it with different types of liquid inside the sphere, like cream, milk, etc.?
Toss it in a cordial (just be careful when you take it out) and it should last for a while there. Yes, you can use different liquids too.
Great video!!! Do I need to add to the mixture of the spheres a little bit of Kit PH? Or Xantana?
All the best
This channel does a fantastic job of entertaining both my nerdy side and my bartender side. I was wondering if you'd be able to point me in the direction of some resources to learn more about the chemistry involved in some of the things I've seen you do--it's fascinating, but I have no idea where to even begin.
What an Amazing color Kevin it looks delicous🤤
Cheers, Liz! Glad you like it!
What a fun drink👍
You did it again. Another incredible cocktail. Salud!🥂
Couldn't sub quick enough. I'm a "craft" bartender I suppose and cannot say enough about how elevated these concepts are!
Thank you so much! Welcome aboard!
Incredible as always ❤
Thanks a lot!
Incredible is the only word!
Your pronunciation of all the Portuguese words is on point!
😊🥂
Stunning and remarkable! Is there a lot of trial and error when you create these cocktails? How do you figure out the measurements? Do you have a chemistry degree? Lol, I’m just so blown away!
Hi! Thank you! Of course, there are trials and errors. I learn the most from them to be honest. When I started working on this drink it looks way different but it evolves from there. Rarely do I hit the spot on the first try. Although I am a civil engineer so the precision might come from there. Cheers!
Good thing these are ingredients everybody has on hand.
Right? 😉 Cheers!
wow that is some impresive condensation of techique, Dave Arnold, is problably about to work on another book after that. I did spend quit some time messing with the liquid inteligence dead rabbit or smuggler cove. this is definitly something else. I'll give this cocktails a go. There is exploration to be make blue pea might be an option.
Thanks, Jean-Francois, glad you enjoyed it! All 3 books are great, but if you're into exploring new things and techniques in the cocktail world, Liquid Intelligence is the way to go. And let me know how your explorations turn out, cheers!
Super creative as always, Kevin! Those lime cordial sphere are absolutely awesome. Cheers!
Thank you! Cheers!
Keep up the great videos!!
오!!! 미쳤다....
oh That's dope and awesome Thank you kevin Let's learn a lot this time, too
Heckin amazing and stunning
Thank you very much!
finally, my favourite!
How long did it take to filter? I’m currently making this as I type! Cheers from Texas
Bella giornata.. 🌹
Candidly, I'd treasure to suggest trying ginger, caramel, and cotton candy in a drink you're developing because I trust you're extremely proper at it ✨
Thank you for the idea! Cheers!
Mind blown!
Great Video! why is the ratio on acids different than the super juice? is it cause if is too high it wont for a gel?
Because I used cordial in here, and cordials are usually less sour
Out doing your self with this one!
Thank you, Chris!
Great sir❤
I noticed at the end when you show the recipe it says both 15ml and 45ml of sake, it should probably be 15ml or 0.5 oz.
great video though, I'll have to try this red cabbage cachaça
Thank you for letting me know about this error. Cheers!
Who doesn't love a cocktail that takes two days to make and adds enough extra ingredients to not really be recognizable as its original base anymore 🤷🏻♂️ but kudos for the creativity
Its a myth of the bitter white middle, you can use simple syrup for a cocktail bar, but sugar refined work as well too. Dont muddle de peel that's is the area who bring bitter flavor
You’re a lengend kev!
Thanks! Cheers!
How long in advance can you prepare the spheres? I would love to use something with this concept in my bar menu, but I wonder if it slows down the service? Great video btw!
It's best if you make them before the shift. It should be fine for the whole shift if you'll store the spheres in the cordial.
AMAZING!!
Absolutely crazy 🤩
Incrível! Me from a family that’s produces cachaça, I’m very happy to see this content on your channel.
If you have the opportunity I highly recommend you to try Cachaça de Jambu, which is a cachaça made with a flower from amazon forest that makes your mouth numb
I also recommend you to check it out some portuguese spirits like Licor Beirao, Ginjinha etc…
Oh, I've searched and I didn't know that flower is from brasil! That's cool, I haven't tried it yet, but as I love sichuan pepper I'm very curious and it's been on the list since months
Caipirinha com cachaça de Jambu eu nunca experimentei... fica bom mesmo na receita clássica? Ou talvez combine de alguma outra forma?
@@made4sinner nunca experimentei também o jambu na caipirinha, sinceramente não sei se encaixa muito bem, mas tenho vontade de experimentar algum cocktail com o jambu…
Thank you so much! I hope I will have a chance to try it out sometime. Cheers!
Sorry for the off topic but where did you get that muddler? An absolute need-to-have!!! 😎🥰
It's a homemade muddler made by my friend.
@@KevinKos Thanks my friend! In this case: great work and descent tool skills! 😎😉
Incredible!
Hi Kev, can i ask how to store the shpere lime cordial?
this looks like so much work to do (yours I mean, not the original). Would certainly order it at a restaurant but not making that myself.
it does look tasty though I would order it in a heartbeat
Alguém sabe onde comprar o Pectinex aqui no Br? Não acho em lugar algum..
Rube Goldberg would be proud of this.
I have a challenge for you, Kevin. There's a gemstone called alexandrite that turns from red to green depending on what sort of light its shone through it. Can you make a cocktail that replicates the same effect through the techniques you showcased here?
It's hard to do it from red to green 🤔. Thank you for the challenge.
@@KevinKos ... that's why you're just the man for the challenge ;) I've been trying with extra-concentrated, extra-dark homemade vermouth added to bright yellow limoncello and all I get Its orange. Blue seems to be the missing link to get from Red to green but there are so few sources for it... as I said... its a challenge, and probably one that will end up with you having a cocktail with your name on it ;) maybe there's some extra-concentrated pigment (hibiscus?) that when made into a sphere overwhelms the green? So the root could be not just mixing colours but having some spherical pigment that when popped just overwhelms the original green? So from green to red it could be an easier route. I have 100% trust in you.
Hi, congratulations for this amazing video! I whould like tou ask you why in 4:29 you say that higher temperature will help the clarification? This happens only with pectinex or it happens with the wilkwash ass well??
That's the case with pectinex. With agar, there have to be even higher temperatures and milk curdles more if the milk is hot, but it's not necessary.
Mate you are good!
Winter is approaching, so could you bring some nice alcoholic versions of Turin's Bicerin in the future?
Thank you for the idea!
Come to Brazil
Greetings from Costa Rica what dos the pectinex do ? Pura vida
It breaks down the pectin in fruits and vegetables. It clarifies the liquid.
I was wondering the same thing.
Old-fashioned - so subscribed 🍸
Awesome! 🥂
i’d love to know how long the spheres last in the fridge/freezer and then eat way to store them.
You can store them in a liquid, the same as used for the inside of the sphere. So in my case, here is cordial. I haven't tried to freeze it, though.
BRAVO !!!!!!👏👏👏👏👏
Nice work.... but I have to ask,how much would you charge for the elevated caipirinha?
I don't work behind a bar anymore and the price would differ from place to place, country to country.. 10-15€ should be a reasonable price for this cocktail. Thank you!
I remember the first time I had a caipirinha. It was during the 2006 World Cup, and a friend I stumbled upon a Brazilian watch party when they were playing Australia. I don’t speak Portuguese, they didn’t speak English, but my multi-lingual friend convinced the crowd that I was Australian, putting me in friendly “hostile” territory. After the caipirinhas started flowing, however, my Canadian-ness came out 😊 for the rest of the week, I’d run into the Brazilian partygoers, they’d yell “CANADAAAA!” and invite me for more caipirinhas.
What a great story and introduction to an amazing cocktail. I bet you're transported back to that time when you a have a Caipirinha now!
In Brazil we use twice the sugar and the whole lime, I guess it's because we don't like to waste. And to be honest, every family has a different way to make one, there's always a cousin or an uncle that makes these for everyone on barbecues, it's a really simple but special drink to us
Do you also adjust the amount of cachaça with a heavier pour? 😁 And of course no lime went to waste, we enjoyed another Caipirinha after we finished the episode. Love the first hand experienced, that's why I love this community! Also, that sounds like a great time with family and friends, cheers Pedro!
@@KevinKos we "adjust" it by making the right measures (50-60ml) and then freepouring the rest since we like it a little bit strong, we call it "chorinho", it's like that extra drops of booze that will get you off your feet
Brazilian inspector of gringos making caipirinha approved this video.
Thanks! You have a lot of inspectors for a caipirinha and some of them don't approve of my elevated version. I am glad you do! 😁🥂
@kevinkos
I want to ask you what else can I use instead of sake
It would be nice if you can try to make some Cocktails with another famous brazillian fruit called "Guaraná" (it's the same spirit for the famous soda "Guarana Antártica"). Bet you'll really enjoy it!
Thank you for the idea! Cheers!
Hey Kevin, I started making Super Juice recently. I've always been a big fan of never wasting the peel on citrus fruits and this maybe the best way to do that.
On a few occasions I ran into the problem that I did not having enough volume of Citric Acid to cover the lemon peels and therefore not extracting as much of the oils as possible.
Perhaps this is because for the citric acid I have the crystal are quite large. But for one batch I was already planning on making a syrup out of it so I topped of the peels with sugar. And I like it a lot. Letting you make a syrup out but it not needing to be as sweet as if you only used sugar for the extraction. Thoughts on a 50/50 split of citric acid and sugar?
Great thinking! If you want to be closer to real lemon there could be some sugar added to the juice so I like your idea. I like mine SJ sugar-free because I can balance the cocktail with sugar syrup but the idea is on point!
Wow…just wow…
Thank you!
haha this guy is more than a wizard
Hello Kevin, as I told you when we met at Athens Bar Show you are doing an amazing job. I tried this recipe but after 1 or 2 hours that I left the water(1 liter) -alginate (5 gr) in the fridge it formed a gel and therefore I could not use it. Do you have any idea why this happened?
Hi! Thanks! Did you used distiled water? I am not sure if this is the case but I didn't used tap water.
It took a foreigner to actually prepare a caipirinha the right way. Not shaken (there’s no such thing as a shaken caipirinha), balanced, and with the right process altogether. Most brazilian bars can’t fix a decent one.
Thank you! I am glad I did justice to the classic Caipirinha. Cheers!
I never had one shaken before. was it any good? I make it like he does. Maybe because I'm a foreigner. That makes sense.
Hi Kevin
How are you?
Nice work!!!!
How about a Bloody Mary for the next episode?
Cheers!
I am doing great and you? Thanks for the idea. Maybe in the future 😉
The more alkaline cabbage gets the more blue it becomes it is cool.
Yes, I am old fashioned 😁