Are you a fan of Midori? If not, how about now 🤩? Join our Patreon to check out the Greener Negroni: www.patreon.com/cocktailtime 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 am a little confused by the comment about the first juice to melt having more sugar than the concentrated juice… Do you melt some of that back into the juice?
Midori was so popular when I worked the nightclubs in the 90's. It was never my thing but I understood the appeal. I never thought I'd see anyone DIY it. lol. You guys are out of this world! 🚀
Thank you so much for the captions. I'm a little ashamed to admit it, but I kept hearing, "grain spirit," as, "grace period." I know they're time consuming and tedious to do, so again, thank you!!
Something about the reformulation 10 years ago knocked back the presence of melon. The best green melon liqueur on the market at the moment is made by Giffard.
You can get your Sour more frothy by dropping the spring of the strainer in the shaker for the dry shake. Be sure to take it out for the cold shake or you could damage it with the ice. Its also good to fill more glasses with less product used.
I use it to make myself a coffee before shift. A few ounces of heavy cream with 1/4 oz simple in a tin with the strainer, dry shake heavily for about 20 seconds, then poor on top of 8 oz lightly sweetend strong coldbrew. The texture is just slightly less thick than whipped cream and is perfect to sip on during prep.
Another good option to avoid having to take the spring off is to get the protein shaker balls and keep one or two on hand to toss in. They're like $1 or less on most sites and save the time of removing and replacing the spring.
Hey Kevin! Great video! Happy to see that the knife is serving you well! We assume that the knife would use some sharpening? Reach out to us so we can organize a sharpening for both knives! Cheers!
That's what I call good customer service! 🙌 The knives are an integral part of most DIY recipes and I intend for them to stay that way. I'll get in touch, thanks!
Back in the 90's it tasted sweet and melon like. Recently, I bought a bottle and it tasted horrible and nothing like I remember. Now I hear, from you that they changed the formula. Now it makes sense.
🍈🍈🍈Love Midori, gotta try this now. Especially the midori spritzer, my wife fell in love with aperol spritzers on her European trip a few years ago, now I need to see how she likes this one.
Amazon Kevin, if you also can do Falernum Liqueur and Dom Benedictine uffff!!! Those two are impossible to get in many countries and both are very important. Great content as always.
You’ve gotta try kelsey ramage of trash collectives technique of using skins/scrap to make oleo type syrup. Ive used it on water melon rinds(cleaned of all pink flesh) added citric and malic and made a watermelon strup that tasted almost like artificial watermelon candy in the best way! You could easily turn it into a liquor as well
🍈Great video once again. I do have one question (sorry if its been asked before). I have followed the recipe up to the adding grain alcohol part. As I discovered when at the liquor store today, since I live in California, I cannot purchase 190 proof grain alcohol legally. How will using a lower proof grain alcohol impact this recipe? I can't imagine it would turn out well. Kind of a watered down bad taste screwing the whole batch? Any hacks for this?
What is the idea behind using preservatives such as vitamin c? Isn't the alcohol already a preservative? In what sort of liquors is it necessary to use?
The only part with the banana chips is that those are unripe bananas with sugar added and I’m sure some artificial flavors, I wonder what will happen if fresh ripe bananas were use instead
A while ago someone in the comments of one of your videos recommended that you do a video on the chemicals that you have used across your videos and what they do, and I think that's a great idea! I'd love to put together an order for the ingredients, but I don't want to miss any! Also, there isn't a link to the brix refractometer in your description.
Hello, Kevil ! I'm delighted that you started to make DIY liqueurs. Hope to see more of this content, especially those, most commonly used in cocktails. I'm just wondering: what filters do you use? I'm really struggling with coffee filters...
🍈 any reason not to simply add a bit of a good banana liqueur after clarifying? I imagine the alcohol and brix levels are similar to your target levels so you could just add in 10ml at a time to taste.
What would be the alternative if you only have access to 40% vodka. I'm in Australia and can't get 96% here. How much vodka would you have to use to get the same result
Hi, Kevin. I’ve got a question. I put the melon juice in the freezer. But the water didn’t separate from the juice. Can I proceed with the recipe using this liquid?
You can freeze it all the way through and then melt it only partly. Water will melt last so you will get the concentrated juice in the beginning of melting process. Check out my pineapple liqueur episode for this technique.
You may, but be careful as blending allows the heat of the motor to heat the stuff in the jug. So, delicate flavors may be changed. So use a good quality one.
I wonder could the same concentration be reached by boiling the juice? And what are the cons of using a boiling method versus a cryo concentration method?
Ok that makes sense! I'm glad I didn't have to figure that out myself. I'm gathering my equipment now and when it finally gets to be Melon season I'm going to give it a try. 🍈
Are you a fan of Midori? If not, how about now 🤩?
Join our Patreon to check out the Greener Negroni: www.patreon.com/cocktailtime
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 LOVE YOU💚
Are you a fan of bols melon?
Midori drink: 🍷
Midori anime: 💀
I am a little confused by the comment about the first juice to melt having more sugar than the concentrated juice… Do you melt some of that back into the juice?
I like Midori.
Midori was so popular when I worked the nightclubs in the 90's. It was never my thing but I understood the appeal. I never thought I'd see anyone DIY it. lol. You guys are out of this world! 🚀
Thank you Vino! It isn't my thing either but I have to say that I like the DIY version in all three cocktails a lot! Cheers!
I find it a bit ironic about the name of the brand of Melon Liquor, Midori translates to "Green" in Japanese and it's a Green Melon Liquor.
Thank you so much for the captions. I'm a little ashamed to admit it, but I kept hearing, "grain spirit," as, "grace period." I know they're time consuming and tedious to do, so again, thank you!!
No worries! Thank you!
Never had Midori before, but I was honestly expecting more melon flavor. 🙈
This DIY version knocks it out of the park! 💪🍈
Thank you 😊
Something about the reformulation 10 years ago knocked back the presence of melon.
The best green melon liqueur on the market at the moment is made by Giffard.
@@MyOnlyYansgiffard stays winning
Kevin I’m completely convinced you’re a cocktail wizard. You constantly outdo yourself.
Can’t wait to see your channel blow up! 😊🍈
I appreciate that!
You can get your Sour more frothy by dropping the spring of the strainer in the shaker for the dry shake. Be sure to take it out for the cold shake or you could damage it with the ice. Its also good to fill more glasses with less product used.
I use it to make myself a coffee before shift. A few ounces of heavy cream with 1/4 oz simple in a tin with the strainer, dry shake heavily for about 20 seconds, then poor on top of 8 oz lightly sweetend strong coldbrew. The texture is just slightly less thick than whipped cream and is perfect to sip on during prep.
Another good option to avoid having to take the spring off is to get the protein shaker balls and keep one or two on hand to toss in. They're like $1 or less on most sites and save the time of removing and replacing the spring.
The cryo concentration technique looks really cool. Looking forward to trying it out on some different fruits and applications.
cheers!
🍈 glad i was recommended this channel! So many ideas based on the techniques shown here...
My friends always thought I was a bit odd, but Midori was a favorite of mine. I might have to try the DIY!
that's one of the best moustaches I've ever seen!
Hey Kevin! Great video! Happy to see that the knife is serving you well! We assume that the knife would use some sharpening? Reach out to us so we can organize a sharpening for both knives! Cheers!
That's what I call good customer service! 🙌 The knives are an integral part of most DIY recipes and I intend for them to stay that way. I'll get in touch, thanks!
Only recently found your channel & I love your creative DIY’s & efficient use of products/ingredients!
That looks absolutely amazing!
Love your DIY videos, hope to one day see one of falernum. Everyone seems to do theirs differently so your take on it would be very interesting!
noted!
With a refractometer you don't need the liquid to be at room temperature, with a densitometter you do! That's the benefit of using a refractometer!!
Wow. This looks wonderful. For sure going to try some melon cocktails now🍈
Hope you enjoy!
Back in the 90's it tasted sweet and melon like.
Recently, I bought a bottle and it tasted horrible and nothing like I remember.
Now I hear, from you that they changed the formula.
Now it makes sense.
Too complex for me to make, but I will for sure try out the Midori spritz, thanks for an idea :) pretty sure the ladies will love it
I am sure they will. Cheers!
Kevin, because of this video, I’m going to get a Hawthorne strainer because I never seen anyone use it for separating egg whites. Thank you!
🤩
🍈 love all the knowledge you share. Thank you for another great episode.
my pleasure!
Thank you for doing this episode! I needed it to figure out what to do with my homemade melon liqueur!
you are welcome!
🍈 wieder einmal eine großartige Folge es freut mich schon die Herstellung in einen unserer Kurse vorzustellen 👌😎
I’ve been meaning to make Melon Ball cocktails again… I would love to try it with this homemade liqueur! 🍈
Thank you for this. Midori is my fave!!
Simply wonderful, great content.
Hi Kevin, this is a great recipe. It a Melon liqueur that I definitely want.
Hope you enjoy. Cheers!
Love to grab a copy of the books you’ve shown in your videos
As always, a wonderful video. I really need to get around to making some of these one of these days.
Go for it! Thanks!
Why the decision to use cantaloupe instead of honeydew? Japanese melons typically are the latter, hence the reason midori is coloured green.
Hi Kevin. Love these kind of videos! Can you please do Creme de Cassis next?
🍈🍈🍈Love Midori, gotta try this now. Especially the midori spritzer, my wife fell in love with aperol spritzers on her European trip a few years ago, now I need to see how she likes this one.
I want to try this with cucumber and watermelon.
great idea!
If you can use the sugar melons (the green ones) otherwise it will be up to your preferences
I was literally going to ask that
🍈 incrível Kevin ! ensine à fazer o licor Suze caseiro, ou o licor Italicus caseiro, pois aqui no Brasil, não temos esses licores. 👊🏼🇧🇷🇸🇮
I adore this RUclips channel.
🍈 love your videos! The artisan aspect really inspires me to create...
Awesome! Thank you!
Very useful！ It’s my first super thanks.
That melon juice was sweeeet! Yummy!
So good!
seems excellent
Use it in a classic margarita its so good
🍈 great episode, thank you!
Do you habe an idea for Frangelico?
Helllll yea dude! You're the best
thank you!
🍈very cool technique and lovely looking drinks!
A good cocktail for this midori would be a last word riff, with lime, gin, green chartreuse and the home made midori
🍈 I just made a honeydew liqueur! Not as involved as this, but definitely pleased with the results. Will have to try out cryo-concentrating!
nice! Cheers!
Amazon Kevin, if you also can do Falernum Liqueur and Dom Benedictine uffff!!! Those two are impossible to get in many countries and both are very important. Great content as always.
My friend I will try that cryo method with watermelon as well. I think it will make a nice play on an aqua fresca. 🍈
I have tried it already and it's great!
You’ve gotta try kelsey ramage of trash collectives technique of using skins/scrap to make oleo type syrup. Ive used it on water melon rinds(cleaned of all pink flesh) added citric and malic and made a watermelon strup that tasted almost like artificial watermelon candy in the best way! You could easily turn it into a liquor as well
cheers!
Im liking this video just for the fact that kevins got style~
This vid reminded me that I have a very dusty bottle of Midori somewhere. I’m going to dust it off and make that spritz. Cheers!🍈
cheers!
Amazing.
I thiught it would have been made with honeydew.
🍈Great video once again. I do have one question (sorry if its been asked before). I have followed the recipe up to the adding grain alcohol part. As I discovered when at the liquor store today, since I live in California, I cannot purchase 190 proof grain alcohol legally. How will using a lower proof grain alcohol impact this recipe? I can't imagine it would turn out well. Kind of a watered down bad taste screwing the whole batch? Any hacks for this?
Why does alcohol clarifies the juice? Great video btw ❤️❤️
Loved the video ! Negreeni could have been a better name for the Greener Negroni.
New to the channel, but wow you are a professional
thanks! Welcome!
Where should it be stored, and what's the shelf life? Excellent video! Svaka cast!
best to store it in the fridge. I don't know the shelf life since I developed it recently. It should be good for long time. Hvala!
Your Midori Spitz looks so wonderfully delicious. 🍈
thanks!
I genuinely hate the taste of Midori, but I really wanna give the homemade one a try😊
I bet you'll like it 😉🥂
What is the idea behind using preservatives such as vitamin c? Isn't the alcohol already a preservative? In what sort of liquors is it necessary to use?
Thanks
Thank you, very much appreciated!
🍈Another liqueur?!?!?! Keeping me busy in my free time! Love it!
Sorry for that! 😁🥂
in greece we call Midori πεπόνι (peh-POH-nee) and most people in greece that make the liqueur don't clarify it or color it green
Midori spritz is a great idea! 🍈
🍈 impressive work!
Could you use freeze dried melon powder to Amp up the flavor?
yes, you can try.
The only part with the banana chips is that those are unripe bananas with sugar added and I’m sure some artificial flavors, I wonder what will happen if fresh ripe bananas were use instead
Great show thank you! 🍈
Hello, thank you for the recipe. Can you tell me how long this is shelf stable for? Can I have it sitting in my refrigerator for a few months?
Yes you can. Store it in the fridge.
Love your videos! What is the book you showed in your video?
it's the Panda and Sons cocktail menu
mmmm tuscan canteloupes - the best flavor!
cheers!
agressive shaking lol love ur videos i will download vids for my archives in case it gets deleted like others tend to go.
Fantastic 🔥🔥🔥 thanks❤
🍈 too involved for me to want to make but I really enjoyed watching the process.
glad you enjoy it!
Hello Kevin, I can't find Everclear in my area. Can I use Vodka instead? If so, how much is the volume difference?
I love Midori but it's hard to find in Georgia so I'll give this a try. For the 96% grain alcohol do you have any brand suggestions?
A while ago someone in the comments of one of your videos recommended that you do a video on the chemicals that you have used across your videos and what they do, and I think that's a great idea! I'd love to put together an order for the ingredients, but I don't want to miss any! Also, there isn't a link to the brix refractometer in your description.
Thank you for the heads up, I added it now! And I'll bookmark that idea for sure! 💡
Hello, Kevil ! I'm delighted that you started to make DIY liqueurs. Hope to see more of this content, especially those, most commonly used in cocktails. I'm just wondering: what filters do you use? I'm really struggling with coffee filters...
🍈Loved the clarification method this time 😎
It can be made with honeydew too.
🍈 favorite Midori cocktail has to be the greenhorn.
melon emoji (i am on a PC watching this....)
Great vid Kevin!
What is the book with all the freezing techniques? Incredible episode 🍈
Thanks!
Before watching the video: how can anything be better than Midori 😁
😅
I never would have guessed this was a melon. 🍈
🍈 Elevated Midori! What a surprise!
LOVE IT 👌
Hey Kevin, Is there any option to make it if I don’t have a refractometer?
do all your cocktail sours have egg white in them?
If I don't have the freezer space for the cryo-concentration, is it suitable to just add sugar up to the target brix and continue from there?
yes, you can do that too!
As a classical musician, how could you skip over one of the great violinist to have lived when listing famous women named Midori?
🍈 any reason not to simply add a bit of a good banana liqueur after clarifying? I imagine the alcohol and brix levels are similar to your target levels so you could just add in 10ml at a time to taste.
yes, it can be done like this too.
What would be the alternative if you only have access to 40% vodka. I'm in Australia and can't get 96% here. How much vodka would you have to use to get the same result
🍈 I cannot find Midori anywhere anymore where I live, this might help!
we need a video for diy grenadine
Hi, Kevin. I’ve got a question. I put the melon juice in the freezer. But the water didn’t separate from the juice. Can I proceed with the recipe using this liquid?
You can freeze it all the way through and then melt it only partly. Water will melt last so you will get the concentrated juice in the beginning of melting process. Check out my pineapple liqueur episode for this technique.
@@KevinKos much obliged
I really like Midori, so I'm very excited to try this out :D 🍈
enjoy!
Can you blend the melon parts, instead of using a juicer ? I want to try it only have a mixer/blender
You may, but be careful as blending allows the heat of the motor to heat the stuff in the jug. So, delicate flavors may be changed. So use a good quality one.
What would the shelf life be for the Midori?
Kevin, may you please do Bananas next?
I wonder could the same concentration be reached by boiling the juice?
And what are the cons of using a boiling method versus a cryo concentration method?
by boiling it, the juice will change it's flavor.
Ok that makes sense! I'm glad I didn't have to figure that out myself. I'm gathering my equipment now and when it finally gets to be Melon season I'm going to give it a try. 🍈
interesting video! what is the name of the book you mention? i can't find it in the show notes.
thank you!
it's the cocktail menu from Panda and Sons