What Super Juice should I tackle next? 🤔 Use the Kumquat Super Juice Calculator: www.kevinkos.com/super-juice-calculator-1 Check out the recipe for Kumquat Super Juice: www.kevinkos.com/post/alcohol-free-bitters
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/
@@ellyam991 Since Buddhas hand has none to almost none flesh it might get very difficult or impossible to use this fruit without any other fruit to complement. I'd like to see a version of the super juice with blood oranges. Especially Moro blood oranges can have a very unique and dark color due to the pigmentation. If you're lucky the fruit has a dark red/violet to black color. Also satsumas might be an interesting choice. Although it might be more difficult to get them.
I've been around your channel for almost a year now. The professionalism of your methods translate through the videos (which are curated with amazing camera- and editing work) and show exactly how much you care. Your guidance has helped me immensely professionaly, I'd love to see you get more followers!
The level of this channel is going up every video... Keep with the good work, I can say that your skill as bartender is beyond of what we can find in most cities in Mexico...
Unlike other citrus, the peel of the kumquat is edible and usually quite sweet. It makes a lot of sense to just throw them whole into a juicer as opposed to "juicing" them as one would a lemon or lime. I'm curious to see the difference between whole juiced kumquats vs this super juice recipe.
All three cocktails were great! Cognac & Whiskey sour the most! And thanks to introducing me to kumquat. Never heard of the fruit before! Learning a lot while filming & editing.
Aw wow. We use fresh kumquat as a botanical in our Scottish dry gin. This is perfect for making the Tom Collins. Looking forward to experimenting with other cocktails. Awesome stuff Kevin (and team).
Is it possible to "limefy" the kumquat super juice by substituting all or parts of the citric acid with malic acid? I am thinking of using it in a daiquiri variation
My BF and I LOVE whiskeys finished in PX Sherry casks. We love the deep rich flavors of fig and plum... How can we highlight those flavors into a cocktail (without the cliché bathroom jokes)?
I feel like the first go-to fruits people would go to to "Super Juice" is probably citrus, I'd honestly like to see other fruits, maybe sweeter ones, that people wouldn't think about, but might make interesting cocktails, such as Watermelon, Apple, or Lychee.
Blueberry super juice. Enough things use false blueberry flavor and blue / violet are often desirable colors in a beverage. Could you make an over-acidulated BERRY super juice?
Thanks for the great video. Can you make an Erythritol based simple syrup that can replace simple syrup. There is content online for Keto purposes but not a good one that can substitute simple syrup 1:1 with the exact sweetness. Also I am curious if we can make a sugar light rich demerara replacement but adding a tiny bit of molasses for flavor. Love cocktails but getting that much simple sugar is really not an option for so many reasons. Wish bars also offered a low sugar options of their cocktails. I can’t even find diet tonic in most bars. That’s actually one of the reasons i got into home cocktails. I would also be curious how you would combine various sweeteners available to achieve the best taste and texture. Keep up the great work!
Hi Kevin and crew. Been watching and learning from you for a little while now and ive got abit of a dilemma. Ive been trying to develop so sour cocktails using apple juice for the coming fall. With this in mind ive been trying to make an apple super juice but i cant seem to come to anything that really works. Would you be able to give me a hand by doing a video on it? Im sure youd come up with some awesome recipes for cocktails with the apple super juice
Kum is tangerine/sweet/gold (depends on how to write it) and kwat is the category for sweet citrus. The name itself is Cantonese but not mandarin. Mandarine speaking Chinese wouldn't know what it is because it doesn't exist for them.
I have to comment and like this video for obvious reasons. Thanks for the Kumquat Super Juice recipe! I'm happy :) Nontheless there is one question I'd like to ask. Since the seeds can be quite bitter, would it be a good idea to seperate them? Or is it on purpose to mix them too? And, I'd appreciate it a lot to see your version of the bombay crushed on cocktail time!
@@KevinKos Good to know. I'd also give it a try with meiwa kumquats. These are usually seedless and a little bit more at the "sweet side of life". Therefore I have to be a bit patient, since these kind of kumquat is quite rare and usually not available in supermarkets. So, I've to wait for my young trees to bear fruits one day. Thank you for your response and your inspiration. I'm interested in cooking, taste and the craft of mixing cocktails quite a long time, but your videos make me want to experiment more and explore new flavour combinations.
Doing so with berries is difficult: citruses have a lot of oils in the zest so they can be diluted without losing flavor, different things aren't so full of unused flavour
Made kumquat rum sour during holidays. 60 ml white rum 15 ml simple syrup 30 ml lime juice 4 kumquats Cut kumquats in halves, place them in shaker and muddle them nicely. Add all the remaining ingredients and shake with ice. Double strain to the rocks glass. I think fresh kumquats can be successfully replaced with, for eg. 30 ml of your superjuice.
That's some delicious looking cocktails❤ also Kevin, what's the difference between Tom Collins and fizz nowadays? Since I thought the only difference between them was old Tom gin and London dry?
These super juices have done wonders for my bar program… for reference.. I make about 24quarts of lemon and lime juice at a time lol.. so using these methods save a TON of money. Excited to try this one next.
I'm fascinated with this juicing method. I've tried all the previous four juices, with lime and lemon being the best quality. I even tried applying this on Siberian lemon, which gave one very interesting bitter juice. My only remark is that juices are too acidic for my taste. I'm experimenting with every batch I make to get a juice with some sweetness preserved, so it could be drunk without mixing it in cocktails.
This is going to be a challenge, but super juice a PawPaw. They only grow in portions of the US and Canada. They taste like a cross between a banana, pineapple and a mango. Consistency of a banana. Only in season in the early fall,.. so you've got time to make travel plans.
I have a kumquat tree in the backyard, so I'm going to try this. I also have a calamansi tree and would love to see a super juice method for this fruit as well
Ive been trying to figure out a recipe for an acid adjusted Guava super juice and have not managed to mostly because I cant find the existing acid content of guava juice. If you had anything for that it would be really helpful. Cheers.
I made super juice from kumquat. As a result, it turned out to be a very acidic mixture, in which citric acid prevails. The fragrance is accurate. Perhaps you need to add less citric acid or add warm water so that the acid dissolves better. You can also add a little sugar to remove excess acid
I found this great cocktail called blood and bourbon that uses blood oranges, I would like to know if the recipe for super blood orange juice would be different in any way to regular super orange juice?
Last year I created a cocktail named Kum, Blood and Lavender made with Kumquat liqueur, blood orange juice, lavender tea and a type of booze I can't remember anymore (I wanna say English Dry but I'm not sure). It was inspired on a cake I had on the lovely Greek island Corfu, where kumquat was mixed with lavender notes: a combination I go absolutely wild for. The drink was garnished with edible glitter and served with a stir stick and it looked and tasted fabulous... ;) Your SJ recipe opens up some awesome new possibilities of our delicious little orange friend, I'm really looking forward to experimenting more! :D Thanks once again!
Can we freeze super juice? Knowing that seasonal citrus like blood orange can only be fine during winter it would be interesting to know if you can do load of it and freeze it to use it all year long?
It's worth noting that the size of the kumquats could really throw off the balance due to the square cube law. The last time I bought kumquats they were less than half the size of the ones you had in this video. There was almost no actual flesh/juice in them.. they were almost all rind and seeds. They wouldn't be ideal for making super juice, but if you did.. you would probably need to add more acid.
Great video as allways. If I use orange super juice, I like to add .75cl of lemon juice to the sour, because 3cl orange super juice would be to intense and orangie, but equal parts orange super juice and simple are to sweet. Maybe that would work in your case too. If you're worried about the dilution, you could go with 2:1 simple, so you have the same amount of water added.
Hey there kevin and cocktail time fam! Love your videos as always! Please try making a super juice for CALAMANSI . Its almost like a cross between a lime and an orange. Excited to see this one!
Ah ha, I got the second sour and the collins right. Struck out on the cognac sour. I think anejo tequila makes for a good sub for whiskey in a sour, especially with orange-like flavors. Do you recommend adding the same 0.4% of ascorbic acid to the other super juices? Can't wait to try this one!
@@KevinKos I gave this a try last night and it was awesome in the collins. I think it would also be nice as a replacement for a portion of the normal citrus in a drink, like a margarita or lumiere. No need to replace the whole amount for something a little different.
While this was good the first day, Kevin's recommendation to use within a week is right on. I tried it again last night (2 weeks old) and noticed a bit of a metallic taste creeping in - just like I get from super juice with fresh juice mixed in. The "full synthetic" lime and lemon super juice I've made using only the peels seems to last last almost indefinitely. Kumquat super juice is still worth making, but try a very small batch with only a few kumquats unless you're throwing a party or stocking a commercial bar. You'll end up pouring most of it out otherwise.
Is the muddling step necessary? I was under the assumption that the crystallized acid is tearing the surface of the peel to extract the oils. I bet the aroma would be more potent by letting the fruit sit on the acid without muddling for an hour before blending. That way, you're allowing the peel to be sufficiently extracted in a separate step from juicing.
Your videos are always intresting and I applaud your enthusiasm and commitment to cocktail science, but I'm most often way too lazy to put that much effort into all the special syrups and thingamagix you make. However, this one I think I will have to give a try soon. If not for any other reason, then because I love the name of kumquats and how it just rolls of the tongue. Do you think freezing the ready juice keeps its flavors in tact? How long would this stay good in the freezer? I thought about making kumquat super juice cubes as they would be easy to melt in smaller batches.
Is it a bad idea to not make it as sour as lemon/line, but instead make it have it's original acid levels and instead use lemons/lime for more acidity if necessary? How would I do that then? I remember having this thought when I made grapefruit super juice and wanting more grape fruit flavor in the drink but not with the added acidity of the super juice. Thanks for the video, i love these super juices
Great vid! I tried making super juice out of bergamot, but it turned ridiculously bitter in maybe one or two days. And I'm pretty sure I removed all of the pith. Would be interesting to see your take on this. PS. Thought it was daiquiri, whiskey sour and paloma.
Kevin, I used this superjuice in a Mai Tai instead of lime juice, and it was extremely good. Much better than line imo, matches the Orgeat very well. Cheers!
Hi Kevin. Great video, as allways. I hav a curious question when it coms to superjuice. Do you think it is posible to make superjuice of other fruits that are not citrus fruits? Like Pineapple, for exemple. It would work great if you wanted to make lots of piña coladas.
I'm actually doing similar experiment with kiwis 🥝. I'm excited to see how it comes out. I'll be sure to pick up some kumquats from the farmers market. I've used them before in a caipirinha variation it was delicious.
I have a question regarding super juices in general: they usually have a brighter and sharper taste compared to regular juice, to tone that down a little and mimic the classic juice more closely, should I just tone the acids down and regulate for sugar or there's a better way?
In the case of lemon and lime, you can tone down the peels and leave the acids since you have to maintain the same acidity that in the fresh fruit. As for the grapefruit and oranges, you would need to lower the acids and peels to get less bite and pungent juice.
@@KevinKos Sure thing! I medium-chopped a bunch of cherry tomatoes and let them sit in pectinase overnight and strained and acidulated with 6% citric acid. My fave use so far has been in a basil smash, but I'm sure there are great less obvious uses.
KEVIN!!! This was so interesting!!! Ive never had kumquats before, so this def piqued my interest!!! I bet this is tasty!!! CHEERS to you and the crew!!!
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What Super Juice should I tackle next? 🤔
Use the Kumquat Super Juice Calculator: www.kevinkos.com/super-juice-calculator-1
Check out the recipe for Kumquat Super Juice: www.kevinkos.com/post/alcohol-free-bitters
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/
Buddha's Hand super juice sounds like it can't miss
@@ellyam991 Since Buddhas hand has none to almost none flesh it might get very difficult or impossible to use this fruit without any other fruit to complement.
I'd like to see a version of the super juice with blood oranges. Especially Moro blood oranges can have a very unique and dark color due to the pigmentation. If you're lucky the fruit has a dark red/violet to black color. Also satsumas might be an interesting choice. Although it might be more difficult to get them.
Blood orange super juice
Kos take a smoke cloud from the green sativa dragon 🐉
I’d love to see blood orange super juice or yuzu super juice
I've been around your channel for almost a year now. The professionalism of your methods translate through the videos (which are curated with amazing camera- and editing work) and show exactly how much you care. Your guidance has helped me immensely professionaly, I'd love to see you get more followers!
Wow, thank you! This mean a world to me! Cheers!
Thank you!
It should be named a Kum Quollins
I love it!
The level of this channel is going up every video... Keep with the good work, I can say that your skill as bartender is beyond of what we can find in most cities in Mexico...
Much appreciated!
Yay! I messaged you on reddit to do Kumquat superjuice! Im famous!
Thank you for that! Cheers!
@@KevinKos the bad thing is i cant even remember if I already tried it myself. But Kumquat season is here and i am down to clown
kumquat super juice makes me kumquat super juice ;)
If kumquats are golden tangerines, this should be Golden Super Juice 🤩
Or Super Saiyan Juice
Heads up! The calculator gives an amount of water equal to FRUIT x 16.66, not ACID x 16.66.
Thank you for letting me know! Tanks to you, the calculator is updated, and it should work properly now.
Props to DanthePropMan! 😎
Unlike other citrus, the peel of the kumquat is edible and usually quite sweet. It makes a lot of sense to just throw them whole into a juicer as opposed to "juicing" them as one would a lemon or lime. I'm curious to see the difference between whole juiced kumquats vs this super juice recipe.
Guessed daiquiri for the first, but got second and third right!
Kumquat Tom Collins name: The Kevin Kollins.
😂😂😂
All three cocktails were great! Cognac & Whiskey sour the most! And thanks to introducing me to kumquat. Never heard of the fruit before! Learning a lot while filming & editing.
Any time! I am glad you are willing to try everything I bring to the studio! 😉🥂
Aw wow. We use fresh kumquat as a botanical in our Scottish dry gin. This is perfect for making the Tom Collins. Looking forward to experimenting with other cocktails. Awesome stuff Kevin (and team).
I bet it's a delicious gin. Enjoy experimenting. Cheers!
Not sure if someone requested this already but I was wondering if you can super juice mandarin oranges?
Or Sumo citrus?
Is it possible to "limefy" the kumquat super juice by substituting all or parts of the citric acid with malic acid? I am thinking of using it in a daiquiri variation
Rather do a mixture of citric and malic in a 2:1 ratio to replace the lime acidity.
cool.
My BF and I LOVE whiskeys finished in PX Sherry casks. We love the deep rich flavors of fig and plum... How can we highlight those flavors into a cocktail (without the cliché bathroom jokes)?
What about a pomelo super juice? Swing the pendulum in the other direction 😅
Thanks for the idea! Cheers!
@@KevinKos cheers!! 🥃
I feel like the first go-to fruits people would go to to "Super Juice" is probably citrus, I'd honestly like to see other fruits, maybe sweeter ones, that people wouldn't think about, but might make interesting cocktails, such as Watermelon, Apple, or Lychee.
Blueberry super juice. Enough things use false blueberry flavor and blue / violet are often desirable colors in a beverage. Could you make an over-acidulated BERRY super juice?
As always a great video. I would be happy to see a bergamot super juice in the future. 🔥
Thank you! Cheers!
Thanks for the great video. Can you make an Erythritol based simple syrup that can replace simple syrup. There is content online for Keto purposes but not a good one that can substitute simple syrup 1:1 with the exact sweetness.
Also I am curious if we can make a sugar light rich demerara replacement but adding a tiny bit of molasses for flavor.
Love cocktails but getting that much simple sugar is really not an option for so many reasons.
Wish bars also offered a low sugar options of their cocktails. I can’t even find diet tonic in most bars. That’s actually one of the reasons i got into home cocktails. I would also be curious how you would combine various sweeteners available to achieve the best taste and texture.
Keep up the great work!
Have you ever used Caviar Oranges or Limes ~ From Australia & other places Southeast Asia ~
Hi Kevin and crew. Been watching and learning from you for a little while now and ive got abit of a dilemma. Ive been trying to develop so sour cocktails using apple juice for the coming fall. With this in mind ive been trying to make an apple super juice but i cant seem to come to anything that really works.
Would you be able to give me a hand by doing a video on it? Im sure youd come up with some awesome recipes for cocktails with the apple super juice
Kum is tangerine/sweet/gold (depends on how to write it) and kwat is the category for sweet citrus. The name itself is Cantonese but not mandarin. Mandarine speaking Chinese wouldn't know what it is because it doesn't exist for them.
This feels like a good replacement for a blood and sand
Nice one!
Is there a way to make orange super juice without making it as acidic as in the common recipes? I would like to make something that I can drink alone?
Something like this would be great for summer! 😉
Great video 🥃
I’d be interested in seeing Meyer Lemon super juice.
Nice professionalism, ethic and fun of course! You are the man Kevin! Cheers!
I appreciate that! Cheers!
I made a tequila sour with kumquat and pandan. It was one of my wife's favorites! Definitely going to be making lots of super juice this season!
Sounds great! Thank you for sharing!
I just made some pandan syrup the other day. Now I need kumquats
Can you super juice passion fruit or pineapple?
I have to comment and like this video for obvious reasons. Thanks for the Kumquat Super Juice recipe! I'm happy :)
Nontheless there is one question I'd like to ask. Since the seeds can be quite bitter, would it be a good idea to seperate them? Or is it on purpose to mix them too?
And, I'd appreciate it a lot to see your version of the bombay crushed on cocktail time!
Hah, perfect username! 😎
That would take too much time and I don't see any problem with leaving them in. In my experiments juice wasn't too bitter. Great username 🤩
@@KevinKos Good to know. I'd also give it a try with meiwa kumquats. These are usually seedless and a little bit more at the "sweet side of life". Therefore I have to be a bit patient, since these kind of kumquat is quite rare and usually not available in supermarkets. So, I've to wait for my young trees to bear fruits one day.
Thank you for your response and your inspiration. I'm interested in cooking, taste and the craft of mixing cocktails quite a long time, but your videos make me want to experiment more and explore new flavour combinations.
The color is really cool , don't want to clarify it
Super juice calamansi please :)
Thanks for this video. I’ve been thinking about strawberry super juice for a while now
Doing so with berries is difficult: citruses have a lot of oils in the zest so they can be diluted without losing flavor, different things aren't so full of unused flavour
Exactly. In this case I would rather go with strawberry syrup or puree. Thank you!
Made kumquat rum sour during holidays.
60 ml white rum
15 ml simple syrup
30 ml lime juice
4 kumquats
Cut kumquats in halves, place them in shaker and muddle them nicely. Add all the remaining ingredients and shake with ice. Double strain to the rocks glass.
I think fresh kumquats can be successfully replaced with, for eg. 30 ml of your superjuice.
Looks great! Cheers!
That's some delicious looking cocktails❤ also Kevin, what's the difference between Tom Collins and fizz nowadays? Since I thought the only difference between them was old Tom gin and London dry?
Fizz is usually served without ice, and eggs are often added to it.
These super juices have done wonders for my bar program… for reference.. I make about 24quarts of lemon and lime juice at a time lol.. so using these methods save a TON of money.
Excited to try this one next.
So happy to hear that! Awesome! Cheers!
Is it possible to super juice a feijoa?
I'm fascinated with this juicing method. I've tried all the previous four juices, with lime and lemon being the best quality. I even tried applying this on Siberian lemon, which gave one very interesting bitter juice. My only remark is that juices are too acidic for my taste. I'm experimenting with every batch I make to get a juice with some sweetness preserved, so it could be drunk without mixing it in cocktails.
Those are meant to be used for cocktails, so they are more acidic. Use more water or fewer acids to get a less sour taste.
Nice;) now only need to find kumquats;)
Maybe you could try kiwis? Seems like perfect fruit for cocktails:)
Sounds interesting! Thank you!
This is going to be a challenge, but super juice a PawPaw. They only grow in portions of the US and Canada. They taste like a cross between a banana, pineapple and a mango. Consistency of a banana. Only in season in the early fall,.. so you've got time to make travel plans.
I haven't tried it yet so yes, I have to make some travel plans 😄 Cheers!
Never tried kumquat before but it's awesome! And all of these cocktails were delicious, with kumquat whiskey sour being my favorite
Glad you enjoyed it! Such an interesting citrus fruit with a lot of posibilities to try in cocktails.
I have a kumquat tree in the backyard, so I'm going to try this. I also have a calamansi tree and would love to see a super juice method for this fruit as well
You can't get it fresher than picked from the trea in the backyard. Awesome! Enjoy!
Ooooh I’m gonna use these principles for making a calamansi super juice!!!
Sounds great!
Ive been trying to figure out a recipe for an acid adjusted Guava super juice and have not managed to mostly because I cant find the existing acid content of guava juice. If you had anything for that it would be really helpful. Cheers.
So sorry, I don't have this information. Cheers!
Amazing! I've actually been curious if you've done a Meyer super juice?
Not yet. Thanks!
I made super juice from kumquat. As a result, it turned out to be a very acidic mixture, in which citric acid prevails. The fragrance is accurate. Perhaps you need to add less citric acid or add warm water so that the acid dissolves better. You can also add a little sugar to remove excess acid
Hi! It's supposed to be acidic to be a direct substitute to lemon and lime in a cocktail. Thanks!
I found this great cocktail called blood and bourbon that uses blood oranges, I would like to know if the recipe for super blood orange juice would be different in any way to regular super orange juice?
Blood oranges sounds like a great fruit to superise it 🤩
the Kumquat festival is Jan 28. fruit should be ready very soon
Nice!
Does adding ascorbic acid to other super juices prolong their flavor as well?
It would. I noticed that when experimenting with this SJ.
Hello Kevin, nice video. How about clementine or mandarin super juice?
Great suggestion!
Last year I created a cocktail named Kum, Blood and Lavender made with Kumquat liqueur, blood orange juice, lavender tea and a type of booze I can't remember anymore (I wanna say English Dry but I'm not sure). It was inspired on a cake I had on the lovely Greek island Corfu, where kumquat was mixed with lavender notes: a combination I go absolutely wild for. The drink was garnished with edible glitter and served with a stir stick and it looked and tasted fabulous... ;)
Your SJ recipe opens up some awesome new possibilities of our delicious little orange friend, I'm really looking forward to experimenting more! :D Thanks once again!
Can we freeze super juice? Knowing that seasonal citrus like blood orange can only be fine during winter it would be interesting to know if you can do load of it and freeze it to use it all year long?
Yes, you can freeze it. I do this all the time.
Instead of something like midori, is there a super juice from melons that would be for more of that summer feel?
Sounds interesting!
That's what she said.
It's worth noting that the size of the kumquats could really throw off the balance due to the square cube law. The last time I bought kumquats they were less than half the size of the ones you had in this video. There was almost no actual flesh/juice in them.. they were almost all rind and seeds. They wouldn't be ideal for making super juice, but if you did.. you would probably need to add more acid.
Great video as allways.
If I use orange super juice, I like to add .75cl of lemon juice to the sour, because 3cl orange super juice would be to intense and orangie, but equal parts orange super juice and simple are to sweet. Maybe that would work in your case too. If you're worried about the dilution, you could go with 2:1 simple, so you have the same amount of water added.
Hey there kevin and cocktail time fam! Love your videos as always! Please try making a super juice for CALAMANSI . Its almost like a cross between a lime and an orange. Excited to see this one!
Sadly I only got one
Curious to see how this super juice would be in a ramos gin fizz
Stay tuned 😉
Ah ha, I got the second sour and the collins right. Struck out on the cognac sour. I think anejo tequila makes for a good sub for whiskey in a sour, especially with orange-like flavors.
Do you recommend adding the same 0.4% of ascorbic acid to the other super juices?
Can't wait to try this one!
For sure. All tequilas would be great here, especially reposado and anejo. I would recommend to add it to other juices too.
@@KevinKos I gave this a try last night and it was awesome in the collins. I think it would also be nice as a replacement for a portion of the normal citrus in a drink, like a margarita or lumiere. No need to replace the whole amount for something a little different.
While this was good the first day, Kevin's recommendation to use within a week is right on. I tried it again last night (2 weeks old) and noticed a bit of a metallic taste creeping in - just like I get from super juice with fresh juice mixed in. The "full synthetic" lime and lemon super juice I've made using only the peels seems to last last almost indefinitely.
Kumquat super juice is still worth making, but try a very small batch with only a few kumquats unless you're throwing a party or stocking a commercial bar. You'll end up pouring most of it out otherwise.
i just made a few batch salty version of kumquats syrup this lunar, it taste great 😁🍊
Interesting! The Lunar New Year is close so maybe ill try a batch for this holiday
Is the muddling step necessary? I was under the assumption that the crystallized acid is tearing the surface of the peel to extract the oils. I bet the aroma would be more potent by letting the fruit sit on the acid without muddling for an hour before blending. That way, you're allowing the peel to be sufficiently extracted in a separate step from juicing.
This steep speed up the process a bit, so it's best to muddle it. However, the acids will extract oils anyway.
@@KevinKos Cool. Thanks for the reply.
Next fruit to super juice ? Strawberries 🍓
I think strawberries are more suitable for syrup than for Super Juice. However, this can be a nice experiment.
Would they work well as bitters?
It might. I haven't tried it yet.
Your videos are always intresting and I applaud your enthusiasm and commitment to cocktail science, but I'm most often way too lazy to put that much effort into all the special syrups and thingamagix you make. However, this one I think I will have to give a try soon. If not for any other reason, then because I love the name of kumquats and how it just rolls of the tongue. Do you think freezing the ready juice keeps its flavors in tact? How long would this stay good in the freezer? I thought about making kumquat super juice cubes as they would be easy to melt in smaller batches.
Awesome! Enjoy making and using kumquat Super Juice. Thank you for watching my episodes, even though you are not making these recipes. Cheers!
Is it a bad idea to not make it as sour as lemon/line, but instead make it have it's original acid levels and instead use lemons/lime for more acidity if necessary? How would I do that then?
I remember having this thought when I made grapefruit super juice and wanting more grape fruit flavor in the drink but not with the added acidity of the super juice.
Thanks for the video, i love these super juices
It's not a bad idea at all. In this case, you have to add less acid.
@@KevinKos how much acid should I add in this case?😢😢
What is your saline solution ratio?
20g salt to 80g water
Why not call it Kum Collins?
Love it!
Great vid! I tried making super juice out of bergamot, but it turned ridiculously bitter in maybe one or two days. And I'm pretty sure I removed all of the pith. Would be interesting to see your take on this. PS. Thought it was daiquiri, whiskey sour and paloma.
You were so close! I might start exploring with bergamot when I find it where I live. Thank you!
Kevin, I used this superjuice in a Mai Tai instead of lime juice, and it was extremely good. Much better than line imo, matches the Orgeat very well.
Cheers!
Awesome! Cheers!
Hey, nice I got 2 of them right!! I didn't get the Cognac sour, I thought it was a Satan's Whiskers. Great video.
Nice job! Thank you!
Always love the production of your videos. Keep it up and all the best towards that 100k Kevin and co.
Thanks a ton!
Super yuzu next?
Maybe!
Hi Kevin. Great video, as allways. I hav a curious question when it coms to superjuice. Do you think it is posible to make superjuice of other fruits that are not citrus fruits? Like Pineapple, for exemple. It would work great if you wanted to make lots of piña coladas.
I am not sure because other fruits contain way fewer essential oils, so I would instead go with making syrup out of them.
@@KevinKos ok. Good to know. I will look further into that 👍
kum quolins ^^ thats the name !
kum qousins :p I can derive more !
🤣👌🥂
I'm actually doing similar experiment with kiwis 🥝. I'm excited to see how it comes out. I'll be sure to pick up some kumquats from the farmers market. I've used them before in a caipirinha variation it was delicious.
Sounds great! Let us know how your kiwi SJ turns out. Cheers!
You should try some golden kiwis too! I’m sure that would be great!!
I have a question regarding super juices in general: they usually have a brighter and sharper taste compared to regular juice, to tone that down a little and mimic the classic juice more closely, should I just tone the acids down and regulate for sugar or there's a better way?
In the case of lemon and lime, you can tone down the peels and leave the acids since you have to maintain the same acidity that in the fresh fruit. As for the grapefruit and oranges, you would need to lower the acids and peels to get less bite and pungent juice.
@@KevinKos Perfect, thank you :)
Tried tomato and it rocked
Awesome! I would love to hear more about this one. Can you share it with us? Cheers!
@@KevinKos Sure thing! I medium-chopped a bunch of cherry tomatoes and let them sit in pectinase overnight and strained and acidulated with 6% citric acid. My fave use so far has been in a basil smash, but I'm sure there are great less obvious uses.
Great video. I would love to know what ratios to use for pomelos and blood oranges.
Thanks. I haven't done any research on pomelos and blood oranges yet.
Hai kevin.. i saw in every cocktail or cordial you made, you always use saline solution, what is saline solution? And how you make it?
can you try to make super juice out of Nispero/Loquat
I am unsure about this one since I haven't tried this fruit yet.
@@KevinKos for what it's worth, they are delicious
Nice and great! Lovely!
Thank you! Cheers!
Can you superjuice me?
KEVIN!!! This was so interesting!!! Ive never had kumquats before, so this def piqued my interest!!! I bet this is tasty!!! CHEERS to you and the crew!!!
Thanks a ton, Tim! Cheers!