What is your favorite way of making the Cosmopolitan 😋? Get Raspberry Gum Syrup and many others from Liber & Co.: bit.ly/CTandLiber
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I created a Regal Cosmo for the menu at my bar: 2 oz Vodka 3/4 oz Acid solution (citric/malic) 1/2 oz Combier 1/2 oz Rich simple syrup 1/2 oz cranberry juice 1 lime peel 1 lemon peel 3 drops Saline solution - add ingredients to a shaker, along with the lemon and lime peels - shake and double strain into a chilled coupe The lemon peel provides the essence of Absolute Citron, while the lime peel adds a hint of lime without actually using lime. The acid solution provides the sour, acidic element while allowing the orange and cranberry to shine. The rich syrup adds some nice body to the drink as well.
10 месяцев назад+3
Love this episodes where we dive in to the history of the drinks. I can be really creative with the editing. 🤩
🔴 Hi Kevin! Can I have a question? It is possible to make a bitter that is "too bitter"? As I know (and you sad at your bitters video), 2 weeks is the standard time when you makeing a bitter... But what's happening, if for example you forget about it, and it's chilling for a mount or more? Is there any harm in that? Thx for the answer! Andrew
I’m not sure, although I suspect gradually since “dry” became synonymous with “sophisticated” in the late 80s/early 90s. To be perfectly honest I have no hard evidence that it’s true, but I’ve seen it from enough reputable sources to think it probably is. I could probably prove or disprove the hypothesis by finding an SG table from the 70s and comparing it (they claim no glycerol is added…), but I’m too lazy.
● not sure why I cant use the emojis, but I did make it to the bottom of the glass. Nice vid. Not one to post comments often, but as a home mixologist, as constructive feedback I would say light a toothpick (or anything wooden) and use that for the orange oil. I find that that gives a more pleasent result than the lighter. Thanks for the vid Kevin
It can be a great base for cocktails exactly like this - where you have a lot of flavors from additional ingredients that you wanna showcase and don't want the flavors of the spirit to cloud it. I also think vodka shines as an accompaniment to food, especially richer foods. A shot of vodka with a rich fatty dish of some sort is the absolute best
I suppose I'd then wonder what the point of the no-flavor spirit is. If I have 4 ingredients, and 1 has no flavor... remove it. I then showcase the 3 ingredients. Unless the goal is just ABV for effect. If people want vodka drinks, that's cool, but it's just not for me. @@aegyoaigoo21
What is your favorite way of making the Cosmopolitan 😋?
Get Raspberry Gum Syrup and many others from Liber & Co.: bit.ly/CTandLiber
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/
I created a Regal Cosmo for the menu at my bar:
2 oz Vodka
3/4 oz Acid solution (citric/malic)
1/2 oz Combier
1/2 oz Rich simple syrup
1/2 oz cranberry juice
1 lime peel
1 lemon peel
3 drops Saline solution
- add ingredients to a shaker, along with the lemon and lime peels
- shake and double strain into a chilled coupe
The lemon peel provides the essence of Absolute Citron, while the lime peel adds a hint of lime without actually using lime. The acid solution provides the sour, acidic element while allowing the orange and cranberry to shine. The rich syrup adds some nice body to the drink as well.
Love this episodes where we dive in to the history of the drinks. I can be really creative with the editing. 🤩
Great job like always!
🔴a wonderful overview of such a beloved and classic cocktail
Glad you like it! Thanks!
The vocals felt much more clear than the record.
Great to see it live.
You could say Dale’s way of garnishing brought the Cosmo to flame 🔥😉
A modern classic - love a Cosmo! 🔴
cheers!
Can’t wait to try this 🔴
The boys at Libre know their stuff!
for sure!
🔴 I can still see the gin version doing wonders for the Cosmo!
It does! Cheers!
Love it!
🔴
Hi Kevin! Can I have a question? It is possible to make a bitter that is "too bitter"? As I know (and you sad at your bitters video), 2 weeks is the standard time when you makeing a bitter... But what's happening, if for example you forget about it, and it's chilling for a mount or more? Is there any harm in that?
Thx for the answer!
Andrew
There isn't any harm of it. You can still dilute it with a base spirit to have a bit less kick.
🔴 Wonderful episode Kevin 👏
Thank you! Cheers!
🔴 Learned something new today!
Great! Cheers!
Cranberrys and Cranberry Juice. Versitalie and delicious at kitchen and Bar. The Cranberry Juice, you choose, is from a good Brand. 🔴
cheers!
🔴 Cheers!
Did you say that Cointreau's sweetness level has changed? When did that happen? Did it get sweeter, or less sweet?
It’s been getting drier over the last 20 year or so.
@@ianpickup7226 thanks for sharing that. I had no idea. Was it a single change made 20 years ago? Or has this been more gradual than that?
I’m not sure, although I suspect gradually since “dry” became synonymous with “sophisticated” in the late 80s/early 90s.
To be perfectly honest I have no hard evidence that it’s true, but I’ve seen it from enough reputable sources to think it probably is.
I could probably prove or disprove the hypothesis by finding an SG table from the 70s and comparing it (they claim no glycerol is added…), but I’m too lazy.
Awesome 👍❤ drink 🍷
🔴 Awesome vid man!
Thanks a lot! Cheers!
● not sure why I cant use the emojis, but I did make it to the bottom of the glass. Nice vid. Not one to post comments often, but as a home mixologist, as constructive feedback I would say light a toothpick (or anything wooden) and use that for the orange oil. I find that that gives a more pleasent result than the lighter.
Thanks for the vid Kevin
Thank you! Also thanks for sharing the idea about how to set the oils on fire. Cheers!
@@KevinKos thank you! Forgot to mention Im a huge fan and I've learnt lots from you.
Keep up the good work please.
Awesome! Lately coctails like cosmo became too sour for me :(
That's why I like adding a bit of simple syrup too. It makes it a bit better in my opinion. Cheers!
🔴 going to try the burnt orange
🔥🔥
🔴Well done Kevin
Thanks!
🔴 Need to buy some cranberry juice 😉
Glad you like it!
Nice, gives me an excuse to dust off my bottle of Absolut Citron. Cheers!🔴
Cheers!
❤
🔴 and I love mine way more tart than sweet.
🔴 I have only tried the Cosmo once, but didn't really like the cranberry. I don't understand the "hype" around this drink.
Nice! Thanks for sharing!
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brother, if you can make a campari shakerato interesting then i will donate 100 dollars.
(rEd Circle Emoji)
alg🔴rithm
Don't see myself making a vodka cocktail, ever. Not sure what the point of unflavored gin is.
It can be a great base for cocktails exactly like this - where you have a lot of flavors from additional ingredients that you wanna showcase and don't want the flavors of the spirit to cloud it. I also think vodka shines as an accompaniment to food, especially richer foods. A shot of vodka with a rich fatty dish of some sort is the absolute best
I suppose I'd then wonder what the point of the no-flavor spirit is. If I have 4 ingredients, and 1 has no flavor... remove it. I then showcase the 3 ingredients. Unless the goal is just ABV for effect. If people want vodka drinks, that's cool, but it's just not for me. @@aegyoaigoo21
I make mine pretty close to the Cecchini way! 🧶
cheers!
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