Do you have more ideas on how to use Flat Sparkling Wine? Let me know down below 🤩!
Try Liber & Co’s rich Gum Syrup here: bit.ly/CTandLiber Get a sparkling wine conservator to enjoy your prosecco for longer: geni.us/BK9w Add a magnetic stirrer to your cocktail gadgets: geni.us/YOByg5 If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
The conservator in you link advertises vaccuuming air out, not pushing it in. Does it do both? The Amazon description says nothing about increasing pressure for sparkling.
Before this video aired, I had just bought a lemon oil to cheat an oleo saccrum for a cocktail I am creating. It's good to know it can be used to boost homemade liqueurs! Thanks Kevin!
@KevinKos for sure, it's never going to replace the real thing. As for the cocktail I've been dreaming up for the last 8 months, it came as a quick idea for the final version. Which tasted amazing!
I love the Dan Fellows coffee oleo shoutout. I found that you can actually include a pretty hefty amount more sugar than 1:1 by weight to a spent puck and still dissolve all the sugar, so I think potentially it might be worth moving another 20g or 30g of sugar from your second step into the coffee oleo to pull out more flavors, if you want more coffee flavors. Lots of cascara in it :)
Thank you for sharing. I tried with more too (both coffee and sugar) and I found this ratio the best in this specific cocktail. Otherwise coffee flavor might overpower subtle wine and gine notes. Cheers!
because this way coffee doesn't owerpover other ingredients, it doesn't add too much collor and because I like to reuse ingredients. You would be amazed by the taste of this cordial 😉
Hey @KevinKos! I think it would be great to do an episode on the various non-standard mixology ingredients, from citric acid up through all the fun gums and other chemicals, where you talk about what they do, what you use them in, etc. Thanks for the content!
Hear me out. Pornstar martini ice sorbet with prosecco foam. I will try to develop this, maby you can try too kevin. I would love to see your take on this!
![Twenty One Pilots - The Line (from Arcane Season 2) [Official Audio]](http://i.ytimg.com/vi/XCz7WUotXs8/mqdefault.jpg)
Do you have more ideas on how to use Flat Sparkling Wine? Let me know down below 🤩!
Try Liber & Co’s rich Gum Syrup here: bit.ly/CTandLiber
Get a sparkling wine conservator to enjoy your prosecco for longer: geni.us/BK9w
Add a magnetic stirrer to your cocktail gadgets: geni.us/YOByg5
If you like what we do, you can also support the channel here:
🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime
🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos
👕 Merch: my-store-11171765.creator-spring.com
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
The conservator in you link advertises vaccuuming air out, not pushing it in. Does it do both? The Amazon description says nothing about increasing pressure for sparkling.
Yes! Finally more recognition for Dan. I've been following him for a while and I don't know why he isn't more popular.
Agreed! Made this coffee saccharum a year or so ago. This stuff is super worth it
he just doesnt have the sparkling personality of Kevin - I find he makes me sleepy
This orange liqueur was already delicious, I can't wait for the classic DIY version!
Bringing back the life of sparkling wine is not just mixology… it’s fizzics 😂
Your puns are always on point. 👍
Bubbly Mum jokes
🤣👏
Before this video aired, I had just bought a lemon oil to cheat an oleo saccrum for a cocktail I am creating. It's good to know it can be used to boost homemade liqueurs!
Thanks Kevin!
Sure! It's a great ingredient but you have to make sure you don't add it too much.
@KevinKos for sure, it's never going to replace the real thing. As for the cocktail I've been dreaming up for the last 8 months, it came as a quick idea for the final version.
Which tasted amazing!
This will be useful if the day ever comes when I don’t finish the bubbly.🍾🥂🍾
cheers!
🍾 These videos about left over product are very useful. Thanks for helping us, little folks. One day, I'll make it to one of your bar events.
Hopefully we see each other there someday. Cheers!
Flat sparkling wine works well in a jus for light white fish.
Thank you
This is such a great episode! Fantastic work, Kevin.
thanks!
I love the Dan Fellows coffee oleo shoutout. I found that you can actually include a pretty hefty amount more sugar than 1:1 by weight to a spent puck and still dissolve all the sugar, so I think potentially it might be worth moving another 20g or 30g of sugar from your second step into the coffee oleo to pull out more flavors, if you want more coffee flavors. Lots of cascara in it :)
Thank you for sharing. I tried with more too (both coffee and sugar) and I found this ratio the best in this specific cocktail. Otherwise coffee flavor might overpower subtle wine and gine notes. Cheers!
🍾 There is too many good things in this episode! I want to try them all!
Coooll
But why not use fresh coffee? The pak of the coffee is after all the solids of the coffee have come out of it... 😅
because this way coffee doesn't owerpover other ingredients, it doesn't add too much collor and because I like to reuse ingredients. You would be amazed by the taste of this cordial 😉
@@KevinKos nice, thanks
Hey @KevinKos! I think it would be great to do an episode on the various non-standard mixology ingredients, from citric acid up through all the fun gums and other chemicals, where you talk about what they do, what you use them in, etc. Thanks for the content!
Great idea! Thank you!
Can you use an egg foam for the foam instead?
🍾 Lovely episode Kevin 👏
Glad you like it!
Is the cordial non alcoholic? great episode!
I always like your ideas and technic.. do you know how to make a powder from leftover red wine?
Sadly I haven't made it so far. This one might be a bit tricky to do since red wine doens't have much sugar which is important in this technique.
I think your coffee Gin and tonic would be a 12/10 if you used Tomcat Gin from Barr hill. It's Gin aged like whiskey
Don’t wine that your bubbly ant bubbling 🍾 🥂 🍾 Kevin’s got you
🍾 great video! Although I share the same curse as you of never having any left over fizzy wine. 😋
😁😁
Again, Beautifull video
Hi! Glad you like it! I have a plan to do more DIY liqueurs but I am not sure if theye will be all from spent ingredients.
Una versión en español porfa
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Hear me out. Pornstar martini ice sorbet with prosecco foam.
I will try to develop this, maby you can try too kevin. I would love to see your take on this!
good idea!
🍾Do you make coctails for kings, queens, presedents, or straight to Iron man, Thor, Dr. Strange? You are incredible!
🥂
cheers!
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🍾 first :)
that was fast!
@@KevinKos unfortunately not as fast as sparkling wine gets flat :(
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