Is there a Green Tincture I mised? Follow the Velvet Bar on Instagram: instagram.com/velvet.berlin/ Get dasher bottles for precise cocktails: geni.us/5KSIdv 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/
Hi Kevin! I’m Thomas one of you thousands fun and bartender! You are my favorite! Can you show us with few techniques how to calculate the cost of a dash of bitter with precision in the drink cost please??!! Looking forward for one new video about it!! Cheers!!
It's only two weeks until the BCB, so still enough time to book a fight, so you can visit Velvet, probably the No. 1 spot for craft cocktails in Germany ❤
I love the fact that you're using creations from other episodes. Great video. Do you think the same process would work with Sage leaves? I recently went back to rewatch your "Make Your Own Lillet" episode. Very helpful. Keep up the great work you guys. 💚
Hi @KevinKos ! Great video, thanks! I tried the mint tincture, but instead of the souceVide I left the dried mint in infusion for about 12 days.. Tasting a few drops of the tincture, I found it really herbaceous with just a hint of mint.. Have you ever experienced something similar?
💚 thank you for covering tinctures. Totr mentioned in his tinctures video that herbs tend to go bitter with high proof alcohol. Is 2 hours the max you would go for that reason? Cheers 🍻
No, the higher the alcohol, the more flavor extraction, so that's why it might feel a bit bitter because of all the chlorophyll. In this small amount in the recipe your cocktail shouldn't be affected.
Hello Kevin! Wanted to ask you few things about this, recipe and video looks amazing, im just little confused with the tempreture (especially mint and basil), becouse you usually dont work with that high tempreatures for that long so it dosent get brown (for basil oil im making im putting it to boiling water for aprox 30 - 60 seconds and then cooling it down with ice so i dont loose the colour - seen it in your videos too) I mean, Im seeing the outcome in the video, im just wondering why is that? Does the alchol help or, how is it even possible? Thanks a lot and keep it up !!
💚 definitely will be trying these. For the mint tincture, can I use it instead of mint leaves in a mojito? And will it stay that green in tincture form?
Another amazing video. Thank you! Question: living in California means our access to high percentage/proof alcohol is restricted. Any ideas on how one can still accomplish what you’ve done here with this limitation in mind? Cheers!
Sadly I don't have enough expeirience with this technique tro give you the right answer. You can reach out to Velvet bar (link is in the description) and ask them since they use this technique for years.
@@KevinKos Hey Kevin, to follow up on this question - would blanching the leaves not help prevent the browning altogether? Is there a particular reason you chose not to Blanch them this time?
I'm still on time for the last figs, so I don't have my vacuum here, but I may try to engineer something and make the fig tincture, which would be mainly used for cooking (mixing requires people willing to share the equipment and alcohol price lol) Did you try making a batch blanching the fig leaves? Was it different in any way? My [greenheart] can't wait to flavour some risotto / sauce with it!
I haven't tried to blanch it since the high alcohol should put the chlorophyll to sleep. If you will do some testing with it, please report back. Thank you!
@@KevinKos Well 96°ABV is only available to bars, pharmacy and bakery, so maybe i can convince my local bar to sell me some I tried 96 ABV once in a ski bar. Sometime they would offer you a sugar cube that they store in 96 % alcool genepi infused jar. You might know that but sugar don't disolve in 96% cause there is not enought water. And genepi is a montainous herb that is often use to make liquor like Absinth or a liquor just named Genepi. One time i jockingly said i think it lacks a bit of liquid and they just brought me a shot glass of it, if you ignore the literal burning off your mouth the herb taste was incredible
On the recipe on your website it mentions using 500 G of Acacia honey for each tincture, but that doesn't seem to come up in this video. Is that incorrect?
I am not sure about that since I didn't experiment with lower percentage of alcohol. Maybe you can reach out to the Velvet bar since they have much more experience doing this tincture.
Is there a Green Tincture I mised?
Follow the Velvet Bar on Instagram: instagram.com/velvet.berlin/
Get dasher bottles for precise cocktails: geni.us/5KSIdv
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/
Hi Kevin! I’m Thomas one of you thousands fun and bartender! You are my favorite! Can you show us with few techniques how to calculate the cost of a dash of bitter with precision in the drink cost please??!! Looking forward for one new video about it!! Cheers!!
A Fig Mojito is on my to-do list now 😎💚
🤩 Great idea!
Made basil tincture inna plate warmer, thank you for the recipie!
I LOVE mixing and cooking with fig. Its extremely underrated.
Right? I love it too!
It's only two weeks until the BCB, so still enough time to book a fight, so you can visit Velvet, probably the No. 1 spot for craft cocktails in Germany ❤
💚 so many uses for fig that I had no idea about. I have one in the house, and didn't even know. Thanks as always. The best!
you are welcome!
The flavor of figs themselves would be interesting, especially with gin. Cheers! 💚
💚 I will make these tinctures and test these cocktails on my friends.
cheers!
Figured you would like the last one the best! 💚
💚 Great episode! Going to try your template for the basil tincture. Wonder if cilantro would be a good option as well…
for sure! Any green herb can fit in here.
💚Wonderful episode , we could almost smell all the aromas!
thanks!
I love the fact that you're using creations from other episodes. Great video. Do you think the same process would work with Sage leaves? I recently went back to rewatch your "Make Your Own Lillet" episode. Very helpful. Keep up the great work you guys. 💚
for sure! Sage leaf should work here nicely. Thank for rewatching my older episodes. Cheers!
💚 wonderful episode,as always...
Thanks!
Hello! Can you please tell me where you got the caps for the dropper? Can they be purchased somewhere or were they included with the dropper?
Hi @KevinKos ! Great video, thanks!
I tried the mint tincture, but instead of the souceVide I left the dried mint in infusion for about 12 days..
Tasting a few drops of the tincture, I found it really herbaceous with just a hint of mint..
Have you ever experienced something similar?
Hi. I haven't try the classic maceration but I think this might be the case for lacking mint flavor.
@@KevinKos thank you for the consulting 😋
💚 thank you for covering tinctures. Totr mentioned in his tinctures video that herbs tend to go bitter with high proof alcohol. Is 2 hours the max you would go for that reason? Cheers 🍻
No, the higher the alcohol, the more flavor extraction, so that's why it might feel a bit bitter because of all the chlorophyll. In this small amount in the recipe your cocktail shouldn't be affected.
Hello Kevin! Wanted to ask you few things about this, recipe and video looks amazing, im just little confused with the tempreture (especially mint and basil), becouse you usually dont work with that high tempreatures for that long so it dosent get brown (for basil oil im making im putting it to boiling water for aprox 30 - 60 seconds and then cooling it down with ice so i dont loose the colour - seen it in your videos too) I mean, Im seeing the outcome in the video, im just wondering why is that? Does the alchol help or, how is it even possible?
Thanks a lot and keep it up !!
fresh bayleaf bitters is good also for martinis and other cocktails also
good idea!
💚 definitely will be trying these. For the mint tincture, can I use it instead of mint leaves in a mojito? And will it stay that green in tincture form?
Yes you can. There will be an episode on that soon 😉
@@KevinKos oh baby
Another amazing video. Thank you!
Question: living in California means our access to high percentage/proof alcohol is restricted. Any ideas on how one can still accomplish what you’ve done here with this limitation in mind?
Cheers!
Sadly I don't have enough expeirience with this technique tro give you the right answer. You can reach out to Velvet bar (link is in the description) and ask them since they use this technique for years.
I'd just use tarkhuna as a mixer. But I live where it's very easy to find.
Could you do the same with bay leaves?
Yes
I wanna ask some what is difference between tincutre and bitter and what is texture could you please explain it it would be appreciated
bitters have bittering agents which makes it bitter and tinctures are usually only one herb/spice infusion.
How high does the ABV need to be? I can only get 75% here, not 95%. Would that work?
The higher the better. Try it out with 75%, it should be ok. It might turn brown faster, though.
@@KevinKos
Hey Kevin, to follow up on this question - would blanching the leaves not help prevent the browning altogether? Is there a particular reason you chose not to Blanch them this time?
I can only buy 76% ABV at most, would I need to make any adjustments?
it is still high so you should get a good result. The tincture might turn brown a bit faster though.
What if I can’t get 190 proof? Would anything lower work?
I'm still on time for the last figs, so I don't have my vacuum here, but I may try to engineer something and make the fig tincture, which would be mainly used for cooking (mixing requires people willing to share the equipment and alcohol price lol)
Did you try making a batch blanching the fig leaves? Was it different in any way? My [greenheart] can't wait to flavour some risotto / sauce with it!
I haven't tried to blanch it since the high alcohol should put the chlorophyll to sleep. If you will do some testing with it, please report back. Thank you!
@@KevinKos Absolutely! It all depends on my time and money next week hahahah
60°C for 2 hour ?? that's perfect dishwasher settings.
PS : love the video sadly I'm french and 96 ABV is not available to everyone 💚
Sorry to hear that. Hopefully, you will be able to get it somehow and try this recipe.
@@KevinKos Well 96°ABV is only available to bars, pharmacy and bakery, so maybe i can convince my local bar to sell me some
I tried 96 ABV once in a ski bar. Sometime they would offer you a sugar cube that they store in 96 % alcool genepi infused jar.
You might know that but sugar don't disolve in 96% cause there is not enought water. And genepi is a montainous herb that is often use to make liquor like Absinth or a liquor just named Genepi.
One time i jockingly said i think it lacks a bit of liquid and they just brought me a shot glass of it, if you ignore the literal burning off your mouth the herb taste was incredible
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What's the difference between bitters and tinctures?
bitters have bittering agents which makes it bitter and tinctures are usually only one herb/spice infusion.
On the recipe on your website it mentions using 500 G of Acacia honey for each tincture, but that doesn't seem to come up in this video. Is that incorrect?
Thank you for letting me know about this. it's incorrect. We are working on the correction already. Cheers!
@@KevinKos No problem! I appreciate you getting back to me, I'm a big fan of the channel.
💚
I really expected the last cocktail " -Figment- Figmint of Your Imagination" to use both the fig and mint tinctures.
missed chance here, right?
What's the lowest percentage of alcohol this would work with?
I am not sure about that since I didn't experiment with lower percentage of alcohol. Maybe you can reach out to the Velvet bar since they have much more experience doing this tincture.
@@KevinKos ok, thanks!
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The real challenge now is neon blue or pink tinctures to make me feel the Night Fever 🕺🕺
Noted! 😁🥂🥂
Turn a new leaf, and start making your cocktails with Fig Leaf Tincture 🤩!
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