This is a great recipe. Ive now made a second version using a different clarification method. I added for every liter cordial I added 2ml of pectinex to the blender, then once pureed added 2 ml of Kiesolsel, 2 ml of Chitosan and then 2ml more of Kiesolsel (15 minutes apart, to Dave Arnold's percentages in Liquid Intelligence), then ran everything through a Spinzell centrifuge to clarify. This gave a better yield.
This makes a delicious mojito while front loading the prep! I love it. One suggestion- add the sugar to the peels and cardamom and allow to sit for 1-2 hours to make an oleo saccharum. Similar to the logic explained in the super juice episode, this ensures a good extraction of the oils and a more complex flavor. Cheers
@@hiiipowerbass2337 Iv'e used super juice making cordials this way and it works swell, aswell usually going a little overboard with amout of zests to bring out even more oily flavours and it always turns out nice
Hi Kevin and team. Reaching out from Ontario, Canada. Thank you for sharing your magic with us. I'm commenting on this video because your mojito recipe is the first of your recipes that I've made. I made a batch yesterday, and ... it didn't last long. It was delicious. The beautiful complexity of the flavors hidden by its simple look over clear ice was stunning. Anyways, I'm not sure how many of your viewers/subscribers are into golf, but I have a selfish request: Is it possible for you to put your Midas touch on the Transfusion cocktail? If you've read this far, thank you for your time and everything you all do. Cheers to 2023.
I made this some weeks ago and absolutley love it. It' also fantastic without the rum, easy refreshing summer drink in 5 seconds once you'v emade the cordial. It would be cool to see an adjusted recipe for this that uses superjuice instead of the lime juice and acids. I imagine a lot of people might be making these back to back in batches so having those numbers would be useful.
Great receipes!!! I´ve tried it at home and it tastes amazing. Also, I´m currently trying a riff on this cordial for the Gin Basil Smash, I´ve just cut the sugar to 85 grams, replaced lime for lemon and replaced mint for basil. I´ll let you know how it comes out!
Little Red Door is such a great cocktail bar. I have been there a couple of years ago. Lovely place! I am glad they have a similar cocktail that the one I did on the channel. I am sure you enjoyed it thoroughly. Cheers!
Tried this without the agar agar (which seemed like it was only important for clarifying) didn't have much luck getting the mint flavor to come through. Im not exactly sure how you intended to get the mint oils extracted without making an ole sacrum first. What am i missing? Just blending it doesn't do the job.
Aaaah, finally the absinthe haha!! Never thought of adding some to a mojito but I can imagine it would only make it better!! Can't wait to try that recipe!!
Haha, at least I surprised you by adding it on top of the Mojito. But next time I will add some more. I still owe you this one. I am glad that you will try it out. Let me know how it was.
What a great video! Clear Mojitos are my passion gotta say. Kevin, let me ask, what about the shelf life of this cordial, how long would it last if refrigerated?
A mojito is always a good idea but I think this cordial sounds amazing 🤩 Would probably work great with gin too or even just soda for a zero ABV option. Time to use that agar again!
Looks delicious! I wonder if you would consider making some videos on virgin cocktails? The super juices and this cordial seem like they could also jazz up some lemonade.
@@HaydenHarrison412 don't think so, but cordial lasts enough in the fridge and you can always get the store bought instead of making your own, which of course is not the same, but it does save time and tends to last longer
Hey @KevinKos possibly dumb question but if the cordial is being clarified anyway, what’s the point of blanching the mint “to prevent browning”? Couldn’t we just dump the mint in as is, blend, clarify?
did you find out? I have a problem with my sense of taste after an illness and I can't keep asking my neighbors. Then they are not sure. Fridge is better everytime because it will prevent oxidation
I followed recipe to exact and doubled batch it never solidified and it was green I strained several times and never could get to clear. What temp is agar agar activated? Not sure how yours was clear following this
Hey, thanks for the great tutorial! I heard that when you're making a Mojito the "classic" way it's a "sin" to pull the mint apart/cut it to pieces/muddle it too hard since it would set bitter oils/components free. But in this case you're shredding the mint for the syrup. Are the bitter flavours balanced due to all the added sugar or are they filtered out with the Agar (because they're unpolar as well) or do they just not matter enough tastewise or am I just overthinking 😂? Thanks in advance if you take the time to read/answer it 😊
I don't know how it works for sure, but from cooking I know that crushing a leaf and blending it is different. Blending is more like cutting it a lot of times, so it doesn't rupture the cells as well and won't release as much flavor. Crushing it, on the other hand, ruptures the cells more completely. Here's a quick demo: ruclips.net/video/21zsjzFKOrI/видео.html
Kevin can i please know how do you calculate how much grams of acid powder you put in cordials in general? is there a certain ration or a general rule? Your take would be helpfull. Much love from Cyprus
I only have some citric acid left, and I would like to make some of this cordial for tomorrow. If I just omit the malic acid, there’s no need to add any extra lime juice I guess?
So I attempted this Cordial today, and unfortunately I did not have much success. For the sake of time I put it in the freezer after mixing in the Agar step, however I found it begin to freeze before it started to gel, so next time I would try the ice bath. How long (roughly) does it take to turn into a gel using an ice bath?
I have a question. If you want to do one different mojito like passion fruit mojito or mango mojito... We can do the cordial in the same way but with the fruits we want to use??
Thank you for recipe I done mine and it's was really tasty but the colour was a bit dark green maybe i used to much Mints and zests or just because i don't use both acid and just double the lime juice instead of those acids and filter it 4 times but still a really good drink though
Hi Kevin, have you tried the freezing method for making mint syrup? when I prep mint garnishes I always end up with a lot of extra mint leaves. All I do is add the leaves with a 1,5:1 sugar syrup in a container and freeze that solid over night. And then... I just let that thaw and strain out the leaves. The endresult ist a bright and fresh mint syrup with no blanching/blending/cooking/filtering or any kind of extra steps. When the mint thaws in the sugar syrup, the cells containing the aroma burst and hand over the aroma to the sugar which binds it. but no enzymes are released which would brown the syrup.
@@rasimons1 nope... well, Ive never bothered to check the internet. I know very few people who actually do that, although its the best technique in my opinion. There is no recipe... just freeze mint in sugar syrup. There might be references in dave arnold liquid intelligence but I would have to double check that
@@rasimons1 Hey Ross, no there is no video or recipe. Nobody is doing that, although all you have to do is freeze a handful of mint in a cup of sugar syrup. Its kind of like a survival version of Dave Arnolds nitro muddling.
I tired this using a centrifuge rather than agar agar as I had none on hand. While the centrifuge did a great job of removing the solids from the cordial at 4000 rpm/10 minutes i was unable to remove the light green tint even after multiple passes through coffee filters. Is the agar agar method superior to a centrifuge for this method? My thinking was clarification is clarification.
Would you be able to do a milk clarification instead of agar agar? Would likely have an interesting mouthfeel. Curious to hear if anyone has tried this
Hi Kevin, thanks for the video. All your videos are super inspiring. I made the cordial and it tasts fantastic. I made it with 100ml more lime juice instead of water, cidric acid and the malic acid... It didnt clarify.... Do i get the cristal clear version only when i use the acids?? Thank your for your help
I’ve just started diving into your wonderful creations. My citric acid, malic acid, and agar agar have finally arrived and I’m clarifying everything! Going to mess around with the cordial recipe to get my flavour profile, but this is a wonderful way to make mojitos!
Hey man, 1st thanks for all ur videos, i improve a lot with them! I got a question, cuz i'm french and i don't speak english very well, what's "cordial" mean in this context? Thanks :)
It's Zwiesel 1872 Charles Schumann Hommage collection. Here is an affiliated link to Amazon with a small commission at no additional cost to you. geni.us/sAF63a thank You!
This is some Wile E. Coyote "super genius" shit! Mojitos are one of my favorites, but it's a hassle to always have fresh mint on hand, and muddling gets old when you're making more than one at a time. This solves everything. Can't wait to try it.
@@KevinKos Well, the flavor was pretty good. Maybe not as good as standard lime + mint + sugar, but good, if a bit tart. The clarification, however, didn't do much. I let it sit to chill for an hour in an ice bath and then attempted to filter, but I got almost no agar "curd." Reading up on it, I'm guessing I didn't heat the initial agar/juice mix enough. Will try again when I finish this batch.
@@mdbbox5660 you should heat the agar well for the gelling process to begin. I hope you will succeed in your second attempt. It's interesting to get all those flavors from a drink that almost looks like sparkling water. Maybe add more mint if you think there isn't enough of that taste. Let me know how it turned out. Thank you!
@@KevinKos Success! I tried again today and got a result that had just a slight green tint. I'll call that a win and will definitely make again. It was great as a shortcut for a mule as well as the mojito, and I swapped cucumber vodka instead of rum for another really refreshing option.
Hey, Kevin and the team, not sure if you still look and answer comments after such a long time, but here goes anyways. Since i'm also from Slovenia - it seems crazy but malic acid is apparently some mystic ingridient in Slovenia, do you know a store that you can get it or do you also order online? Lep pozdrav in hvala vam za ves ta amazing video content! PS: V kolikor vidite comment pravočasno - Boste prisotni tudi na Brini v Lj?
Pozdravljen! I buy all my acids and enzymes at the specialized wine-making stores since winemakers often use both. Na žalost me na Brina festivalu letos ne bo. Žal sem bil o datumu obveščen prepozno in sem že zaseden. Upam, da se srečamo kdaj dugič! Na zdravje!
Thanks for the video, it’s great! So I was wondering - could gelatine be used in place of the agar agar? I don’t have any on-hand, and it’s a quite pricey. Also, do you know if tartaric acid would work in place of malic acid? I have citric acid, but not malic. If not, could I make it part citric then part lime juice? Sorry for all the questions, thanks again for the video!
You can do it with gelatin as well, but as with the agar, be careful with the amount of the gelatin added to the mixture. I used malic and citric since those replicate lime juice (if I would add some tiny amount of succinic acid it would be even closer) bit if you don't have malic just use citric instead. You can also use just lime juice without any acids added. You are welcome! I am glad I can help you!
@@KevinKos thanks so much for the response! I actually ended up going on a trek around my area and finally found the ingredients lol. They’ll be helpful for next time I guess. The mixture is chilling now, I just hope it comes out okay.
hey, i love your videos! next time i would love if you weighed your mint leaves so i could be more sure im using the right amount. im new to this kind of stuff and wanna avoid messing up the ratios. :)
Hello, I wonder how you determine the amount of agar agar you need, I tried to clarify a Honey Bomb Syrup but I must have put too much of it and I had no liquid at all after chilling
Is there specific reason why you using agar-agar ? Is there possibility to use regular gelatin? I love your videos, so much inspiration!! ❤ Pozdrav iz Srbije! 🇸🇮 🇷🇸
Thank you for the response, much appreciated! You very welcome, it's so so much great stuff, as somebody already said you deserve a lot more subscriptions! Thank you!
I think my blanching didn't go too well because the cordial ended up slightly more colored towards orange. However it smells amazing :P let's hope it works just as well.
yes, you could but it would smoothen out the rum as well, taking away some of its rich character. jean felix at truffles on the rocks did a milk-clarified mojito not too long ago.
Is the mojito your go-to summer cocktail?
Usually don't have a mint on hand often so No. But finally got one growing so maybe that will change.
Not just the summer - my favourite all year round! 😊
Usually the coffee press turns into a mojito press in the afternoon.
Gotta love the "wow" effect of a clarified cocktail, added to the tremendous gain of time during service in the summer
This is a great recipe. Ive now made a second version using a different clarification method. I added for every liter cordial I added 2ml of pectinex to the blender, then once pureed added 2 ml of Kiesolsel, 2 ml of Chitosan and then 2ml more of Kiesolsel (15 minutes apart, to Dave Arnold's percentages in Liquid Intelligence), then ran everything through a Spinzell centrifuge to clarify. This gave a better yield.
I like the cordial idea.
This makes a delicious mojito while front loading the prep! I love it. One suggestion- add the sugar to the peels and cardamom and allow to sit for 1-2 hours to make an oleo saccharum. Similar to the logic explained in the super juice episode, this ensures a good extraction of the oils and a more complex flavor. Cheers
Great tip! Cheers!
why not just take it a step further and use super juice?
@@John-po9wz I would assume the acid content of super juice would make the end cordial recipie need to be tweaked
@@hiiipowerbass2337 Iv'e used super juice making cordials this way and it works swell, aswell usually going a little overboard with amout of zests to bring out even more oily flavours and it always turns out nice
Hi Kevin and team. Reaching out from Ontario, Canada.
Thank you for sharing your magic with us.
I'm commenting on this video because your mojito recipe is the first of your recipes that I've made. I made a batch yesterday, and ... it didn't last long. It was delicious.
The beautiful complexity of the flavors hidden by its simple look over clear ice was stunning.
Anyways, I'm not sure how many of your viewers/subscribers are into golf, but I have a selfish request:
Is it possible for you to put your Midas touch on the Transfusion cocktail? If you've read this far, thank you for your time and everything you all do.
Cheers to 2023.
I really liked that you proposed less ideal, but usable alternatives this time. I just might try this one!
Great! I would love to hear your opinion on this one. Cheers!
I made this some weeks ago and absolutley love it. It' also fantastic without the rum, easy refreshing summer drink in 5 seconds once you'v emade the cordial.
It would be cool to see an adjusted recipe for this that uses superjuice instead of the lime juice and acids. I imagine a lot of people might be making these back to back in batches so having those numbers would be useful.
Great to hear! Thank you for the idea!
What a great idea! The one part I dislike in Mojitos is chunks of mint getting stuck in the straw.
That's a great point! I totally forgot to mention this, but just another reason to try this cordial. Cheers, Meghan!
Great receipes!!! I´ve tried it at home and it tastes amazing.
Also, I´m currently trying a riff on this cordial for the Gin Basil Smash, I´ve just cut the sugar to 85 grams, replaced lime for lemon and replaced mint for basil.
I´ll let you know how it comes out!
That's awesome! I planned to do it with basil too. I would be really happy to hear from you. Thank you!
dude tell me! would be amazing if it works good
And ?
Marcos we need an update!!
Rip Marcos
I had this in red door in paris and wondered how they did it! awesome
Little Red Door is such a great cocktail bar. I have been there a couple of years ago. Lovely place! I am glad they have a similar cocktail that the one I did on the channel. I am sure you enjoyed it thoroughly. Cheers!
Tried this without the agar agar (which seemed like it was only important for clarifying) didn't have much luck getting the mint flavor to come through. Im not exactly sure how you intended to get the mint oils extracted without making an ole sacrum first. What am i missing? Just blending it doesn't do the job.
Aaaah, finally the absinthe haha!! Never thought of adding some to a mojito but I can imagine it would only make it better!! Can't wait to try that recipe!!
Haha, at least I surprised you by adding it on top of the Mojito. But next time I will add some more. I still owe you this one. I am glad that you will try it out. Let me know how it was.
Love this one! The cardamom and absinthe sound amazing with this!
Thank you! Glad you like it!
Oh I will have to try making that cordial. It would also make a perfect homemade gift in the summer!
So many fun ways to play with it in cocktails as well. Great modifier!
Great idea!
I always say 'welcome friends of coctails' when I start making a drink ever since I subbed to this channel 😂
Awesome! Cheers!
What a great video! Clear Mojitos are my passion gotta say. Kevin, let me ask, what about the shelf life of this cordial, how long would it last if refrigerated?
did you find out? I have a problem with my sense of taste after an illness and I can't keep asking my neighbors. Then they are not sure
A mojito is always a good idea but I think this cordial sounds amazing 🤩 Would probably work great with gin too or even just soda for a zero ABV option. Time to use that agar again!
Great idea!! This cordial with gin would be a delicious clear Suthside cocktail 🤩
The tip about the blanched mint is great. Always hated the brown.
I am glad you found it useful. Thanks!
Mint Tea and mojitos are common around summer here. We have 2 or 3 kinds of mint growing wild in the yard.
Sounds like they'd make amazing drinks. I'll bet mixing the mint varieties gives some nice complexity.
The mind can grow really fast so it's nice to have it in hand all the time.
That cordial has endless possible uses. Looks incredible. Fantastic job as usual.
You're right, you can use it in many cocktails. Thanks, Vino!
Brother your recipe for the cordial is amazing, thank you for this great knowledge!!
Cheers!
@@KevinKos I have one question my friend, is it possible to make a cordial like this but using lemon and basil instead? thank you.
@@gabrielns22 check out my latest episode 😉
Looks delicious! I wonder if you would consider making some videos on virgin cocktails? The super juices and this cordial seem like they could also jazz up some lemonade.
Ok, I'm liking and subbing for this one. How long does the cordial keep? In the fridge?
Thanks for the sub! It's good up to a month in the fridge. But you can always freeze it to expand the life spam of the cordial.
Does adding a splash of neutral spirit (vodka) help in keeping it longer as is done with simple syrup?
@@HaydenHarrison412 don't think so, but cordial lasts enough in the fridge and you can always get the store bought instead of making your own, which of course is not the same, but it does save time and tends to last longer
Oh yes. Tried around so much with the mojito. Will never switch from the Havanna tres años. Shines in the mojito!
Outstanding ! how I didn't find this Chanel before !
I am so happy that you did now! Thank you!
Hey Kevin
Thank you for making and sharing the video. I tried it but I wonder why it turned light pink after clarification.
Regards AJ
The absinthe sprayed mint is so classy.
Thank you! I like to keep some things classy 😉
glad I came across this channel, great tips on stepping up to the next level.
Welcome aboard! I appreciate that!
Great video! Thank you for offering an alternative to the acids!
Thank you! I'd love to hear how it turns out, if you'll try it that way. Cheers!
Hey @KevinKos possibly dumb question but if the cordial is being clarified anyway, what’s the point of blanching the mint “to prevent browning”? Couldn’t we just dump the mint in as is, blend, clarify?
That studio change tease in the end of video👌🏻
😉
Such a great recipe, just have two cuestions, to keep them it's in fridge or some space in room temperature? and how long does it last?
did you find out? I have a problem with my sense of taste after an illness and I can't keep asking my neighbors. Then they are not sure. Fridge is better everytime because it will prevent oxidation
Love the idea Absinthe. Can't wait to try your Lime & Mint cordial!!
Thank you. I can't wait to hear your thoughts about it.
I followed recipe to exact and doubled batch it never solidified and it was green I strained several times and never could get to clear. What temp is agar agar activated? Not sure how yours was clear following this
Hey, thanks for the great tutorial! I heard that when you're making a Mojito the "classic" way it's a "sin" to pull the mint apart/cut it to pieces/muddle it too hard since it would set bitter oils/components free. But in this case you're shredding the mint for the syrup. Are the bitter flavours balanced due to all the added sugar or are they filtered out with the Agar (because they're unpolar as well) or do they just not matter enough tastewise or am I just overthinking 😂?
Thanks in advance if you take the time to read/answer it 😊
I don't know how it works for sure, but from cooking I know that crushing a leaf and blending it is different. Blending is more like cutting it a lot of times, so it doesn't rupture the cells as well and won't release as much flavor. Crushing it, on the other hand, ruptures the cells more completely. Here's a quick demo: ruclips.net/video/21zsjzFKOrI/видео.html
Veyy nice Kevin. A clean and crisp 5rink.
Thank's a lot! You said it right. It's clean and crisp 👌
Kevin can i please know how do you calculate how much grams of acid powder you put in cordials in general? is there a certain ration or a general rule? Your take would be helpfull. Much love from Cyprus
I only have some citric acid left, and I would like to make some of this cordial for tomorrow. If I just omit the malic acid, there’s no need to add any extra lime juice I guess?
No need for that. Cheers!
Hi! Could you milk wash the cordial instead of using the agar-agar? Great video, have to give it a try
Yes you can, but you will "soften" some of the nice notes of the cordial. Thank you!
Glad to see u back, good mojito u made👍👍👍
Thanks a lot! Soon we will be back on our regular schedule.
So I attempted this Cordial today, and unfortunately I did not have much success.
For the sake of time I put it in the freezer after mixing in the Agar step, however I found it begin to freeze before it started to gel, so next time I would try the ice bath.
How long (roughly) does it take to turn into a gel using an ice bath?
can you show us how to make a apple tonic please🙏
I have a question. If you want to do one different mojito like passion fruit mojito or mango mojito... We can do the cordial in the same way but with the fruits we want to use??
Looks amazing, Kevin. Very clever of using a cordial. May need to make some at the bar I work and save time on muddling mojitos like crazy.
You will thank me later for this 😄 I am glad you like it! Cheers!
Thanks for great video! I wonder what agar agar does in this recipe. Is it for taste?
It's for the clarification process.
Can't wait for that next one, we will see🤩🍸 another great cocktail, no doubt👌👌
Thank you, David! I can’t wait to host you in a new studio 😉
Would you be able to tell me around how long I can keep this refrigerated? Just made the cordial and I'm loving it, thank you!
Use it in 14 days. Thanks!
Could you use lime super juice instead?
Nice recipe kevin!!
Thanks!
I very like your video it's help me alot. I can ask you how can we calculate the amount of citric acid in cordial?
Thank you for recipe I done mine and it's was really tasty but the colour was a bit dark green maybe i used to much Mints and zests or just because i don't use both acid and just double the lime juice instead of those acids and filter it 4 times but still a really good drink though
I am happy that you tried it out and that you like it! Thank you and cheers!
Hi Kevin how are you. Can I use coffee filter to make it clear?
Thanks
And also I try with gelatin but its too much slow coming from filter
great video!! great idea!! beautiful!!!
Thank you!
Looks amazing ...Agreed Muddling makes bartenders tired
Thank you!
Hi Kevin, have you tried the freezing method for making mint syrup? when I prep mint garnishes I always end up with a lot of extra mint leaves. All I do is add the leaves with a 1,5:1 sugar syrup in a container and freeze that solid over night. And then... I just let that thaw and strain out the leaves. The endresult ist a bright and fresh mint syrup with no blanching/blending/cooking/filtering or any kind of extra steps. When the mint thaws in the sugar syrup, the cells containing the aroma burst and hand over the aroma to the sugar which binds it. but no enzymes are released which would brown the syrup.
Do you have a link to a video or webpage about this method? I can’t find it
@@rasimons1 nope... well, Ive never bothered to check the internet. I know very few people who actually do that, although its the best technique in my opinion. There is no recipe... just freeze mint in sugar syrup. There might be references in dave arnold liquid intelligence but I would have to double check that
@@rasimons1 Hey Ross, no there is no video or recipe. Nobody is doing that, although all you have to do is freeze a handful of mint in a cup of sugar syrup. Its kind of like a survival version of Dave Arnolds nitro muddling.
That sounds amazing.
Thanks for the instruction, I'll try that next time!
Great ideas as usual
The Man's got a gift!
Thank you so much!
If I don't have malic acid, can I only use the equivalent of citric acid?
I tired this using a centrifuge rather than agar agar as I had none on hand. While the centrifuge did a great job of removing the solids from the cordial at 4000 rpm/10 minutes i was unable to remove the light green tint even after multiple passes through coffee filters. Is the agar agar method superior to a centrifuge for this method? My thinking was clarification is clarification.
Would you be able to do a milk clarification instead of agar agar? Would likely have an interesting mouthfeel. Curious to hear if anyone has tried this
Yes, you can do it, but you will lose the crispiness of a Mojito.
Hi Kevin, thanks for the video. All your videos are super inspiring.
I made the cordial and it tasts fantastic. I made it with 100ml more lime juice instead of water, cidric acid and the malic acid...
It didnt clarify.... Do i get the cristal clear version only when i use the acids??
Thank your for your help
i tried a lof of times. My problem is: i cant find the best point for agar agar. Maybe this is your problem too
What's the shelve life for the cordial
Up to 10 days if you will store it in the fridge.
Beautiful!
That ice is nothing short of perfection!
Thank you!
I’ve just started diving into your wonderful creations. My citric acid, malic acid, and agar agar have finally arrived and I’m clarifying everything!
Going to mess around with the cordial recipe to get my flavour profile, but this is a wonderful way to make mojitos!
Enjoy! Cheers!
Can't wait to try this, how long do you think the cordial would last in the fridge?
It's good for up to 10 days. Cheers!
Hello Kevin, can you make a reinterpretation of the caipirinha ?
Hi! Thanks for the idea! I can think of something.
I also made a superior version of a mortar and pestle, it works way quicker and better
Hey man, 1st thanks for all ur videos, i improve a lot with them! I got a question, cuz i'm french and i don't speak english very well, what's "cordial" mean in this context? Thanks :)
Hi Kevin. In my country is really dificult found malic acid. Can i use only citric acid?
What is the shelf life of the cordial?
It should be good up to a month, but I make it in larger quantities and put some in the freezer so I can have it in hand whenever I need it.
how long would a mint cordial like this last in the fridge? thanks
Can You give us the recipe using Gelatine? Since i don't have Agar Agar.
Can you post the link to the highball glass please? I love them!
It's Zwiesel 1872 Charles Schumann Hommage collection. Here is an affiliated link to Amazon with a small commission at no additional cost to you. geni.us/sAF63a
thank You!
Can you give an updated recipie for say, a 750ml or 1L bottle of cordial? Any tips for batch making?
Would love to see a video on how to batch this!
Thanks for the video
Thank you for watching it!
I made one and don't come clear it turn a little bit greener like a tea 😓
This is some Wile E. Coyote "super genius" shit! Mojitos are one of my favorites, but it's a hassle to always have fresh mint on hand, and muddling gets old when you're making more than one at a time. This solves everything. Can't wait to try it.
Thank you! Let me know how you like it!
@@KevinKos Well, the flavor was pretty good. Maybe not as good as standard lime + mint + sugar, but good, if a bit tart. The clarification, however, didn't do much. I let it sit to chill for an hour in an ice bath and then attempted to filter, but I got almost no agar "curd." Reading up on it, I'm guessing I didn't heat the initial agar/juice mix enough. Will try again when I finish this batch.
@@mdbbox5660 you should heat the agar well for the gelling process to begin. I hope you will succeed in your second attempt. It's interesting to get all those flavors from a drink that almost looks like sparkling water. Maybe add more mint if you think there isn't enough of that taste. Let me know how it turned out. Thank you!
@@KevinKos Success! I tried again today and got a result that had just a slight green tint. I'll call that a win and will definitely make again. It was great as a shortcut for a mule as well as the mojito, and I swapped cucumber vodka instead of rum for another really refreshing option.
@@mdbbox5660awesome! I am so happy that you gave it a second shot. Cheers!
Greetings,
If making this recipe x2 or x3 for more, would the taste stay the same or its not that simple just to double the ingredients?
Best regards
It would be the same. I have done it in much bigger scale than this one. Thank you!
Hi Mr Kevin what substitute can I use for agar agar ?
it can be done with gelatine too.
Nice vid. How long can you store the cordial in a fridge ?
did you find out? I have a problem with my sense of taste after an illness and I can't keep asking my neighbors. Then they are not sure
2 or 3 weeks I would say in a clean bottle / in a fridge. Batch your cordial with your rhum too expand this period.
1 month he replied to someone else
@@CoachGarcia Thank you!
@@InFuFuWeTrust Thank you!
Can I basically do a similar thing with pineapple and lime? I’m doing a clarified jungle bird
Yes you can!
Is it necessary to have filtered water? If i take tap water and boil it first can i assume i'll have the same results?
Yes, you can use boiled water too. Tap water will work as well (at least in regions where it is really clean).
Hey,
Kevin and the team, not sure if you still look and answer comments after such a long time, but here goes anyways.
Since i'm also from Slovenia - it seems crazy but malic acid is apparently some mystic ingridient in Slovenia, do you know a store that you can get it or do you also order online?
Lep pozdrav in hvala vam za ves ta amazing video content!
PS: V kolikor vidite comment pravočasno - Boste prisotni tudi na Brini v Lj?
Pozdravljen! I buy all my acids and enzymes at the specialized wine-making stores since winemakers often use both. Na žalost me na Brina festivalu letos ne bo. Žal sem bil o datumu obveščen prepozno in sem že zaseden. Upam, da se srečamo kdaj dugič! Na zdravje!
Thanks for the video, it’s great!
So I was wondering - could gelatine be used in place of the agar agar? I don’t have any on-hand, and it’s a quite pricey.
Also, do you know if tartaric acid would work in place of malic acid? I have citric acid, but not malic. If not, could I make it part citric then part lime juice?
Sorry for all the questions, thanks again for the video!
You can do it with gelatin as well, but as with the agar, be careful with the amount of the gelatin added to the mixture.
I used malic and citric since those replicate lime juice (if I would add some tiny amount of succinic acid it would be even closer) bit if you don't have malic just use citric instead. You can also use just lime juice without any acids added. You are welcome! I am glad I can help you!
@@KevinKos thanks so much for the response! I actually ended up going on a trek around my area and finally found the ingredients lol. They’ll be helpful for next time I guess.
The mixture is chilling now, I just hope it comes out okay.
How much cordial does this make? And if I make a double, should I also double the agar?
How long does it take for the agar agar to for the gel?
it depends on a temperature and volume. One hour in the freezer should be enough for smaller volumes.
Dude I fucking love your content, you're always bringing new shit to the table, keep it up
Thank you!
How long does the cordial store for?
hey, i love your videos! next time i would love if you weighed your mint leaves so i could be more sure im using the right amount. im new to this kind of stuff and wanna avoid messing up the ratios. :)
update: just tried and failed at this lol. tried to make some to prep for my anniversary tomorrow but i guess im making other stuff hahaha
That's a bummer, this is usually a great way to prep for a special occasion! What part did you have trouble with?
@@KevinKos mint for sure. didnt know how much to use exactly cuz my mint plants looked a lot less lush than yours
Hello, I wonder how you determine the amount of agar agar you need, I tried to clarify a Honey Bomb Syrup but I must have put too much of it and I had no liquid at all after chilling
I ussualy use 0.2g of agar agar per every 100g of liquid.
Is there specific reason why you using agar-agar ? Is there possibility to use regular gelatin? I love your videos, so much inspiration!! ❤
Pozdrav iz Srbije! 🇸🇮 🇷🇸
I love to use Agar-agar with juice clarifications, but gelatine can be used too. Thank you for following my channel. Pozdrav u Srbiju!
Thank you for the response, much appreciated!
You very welcome, it's so so much great stuff, as somebody already said you deserve a lot more subscriptions! Thank you!
I think my blanching didn't go too well because the cordial ended up slightly more colored towards orange. However it smells amazing :P let's hope it works just as well.
This was delicious! But I'd love to mix this cordial with gin for a clear Southside 🤤
Sounds great! What about Southside Royale? The champagne would lift this cordial even more 🤩
@@KevinKos add a few dashes of Angostura bitters and it might get flagged by RUclips for being cocktail porn 😂
@@robifiser 🤤🤤🤤
Hello..what kind filter used?
What if i dont have malic acid? how can i substitute that? what would be the new ratio? is it possible?
Use only citric acid. The taste won't be the same but you'll get good results too.
do we know how much of the cordial we get from this recipe ?
A bit less than 300 mL.
I saw that you got to hang out with Liquid Memoir! HOW COOL! Are you going to be doing a video or anything together?
He was in Slovenia for a day but we haven't filmed anything together. We saved that for the next time he will visit my country.
Could you clarify with milk instead?
yes, you could but it would smoothen out the rum as well, taking away some of its rich character. jean felix at truffles on the rocks did a milk-clarified mojito not too long ago.
You are right! It's possible to milk clarify the cordial on its own as well, but that wouldn't be the best option for this drink.
Can I replace lime juice with lime super juice? Do I skip citric and malic acids then?
Yes, you can replace it. You must still add acids, but you can skip or add fewer peels.
Thanks for answer, I'm excited to try it.
@@KevinKos I did it last week as you mentioned and it turned out marvelous! Thanks for your advice. Cheers!
How long does the cordial stay good?
It's good for up to 10 days