Made a bottle and served it to my family. Now I am the designated bartender. This is a dangerous drink, you don’t even taste any sharpness so you have to remind yourself that it is a cocktail slow down. I am hooked on your next level drinks. Thank you.
I make Agua fresca a lot during summer months. I find straining the watermelon directly and then letting it sit to sediment a bit easier. You can get a spatula to strain Out the Pulp and press every last drop out
Nice video!soy sauce in the video is for coloring dishes in china. There is a type of soy sauce flavor the drink better or u should try Japanese soy sauce if u want umami taste!
Great idea! I have never tried it but it should work too. Maybe it won't clarified on its own as in the watermelon case, but you can help it with the pectinex. It sounds like a great cocktail.
Do you mean coffee filter right? You can use it as well. But this filter will clog up faster, so you will have to wait a bit longer for the best results. The best filtering technique is described in my latest episode about cream washed vodka. Feel free to check it out.
@@TheSpasmic If you would shake it, in case the cocktail wouldn't be clarified, then throw it to remain clear, but if you would stir it in any way, then just stir it. For example, I rather throw clarified sours to add some aeration and still keep them clear.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Sometimes I am left speechless by the quality of your catalog but a comment must still be left to satisfy the machine spirit.
This and truffles on the rocks are my two new favorite channels. keep it up the subs will come.
Thanks. That really means a lot!
Bro! This is sooo next level! Thank you for your content. You deserve at least 2 million subs. 🍸
Thank you so much man! Thank you for your positive comment and your wishes! Hope they come true soon 🤞😄 Big cheers! 🍸
Went and checked one of your older videos to see if they're the same insanely high quality as your current ones. It absolutely was. Love this channel!
Made a bottle and served it to my family. Now I am the designated bartender. This is a dangerous drink, you don’t even taste any sharpness so you have to remind yourself that it is a cocktail slow down. I am hooked on your next level drinks. Thank you.
My heart literally stopped for seconds when you laughed at the end. 🖤🖤🖤
You are just beyond amazing 🙏🙏
One of my favorites! 🍸 cheers 🥂
This was one of the best UT menus indeed. Thanks and cheers 🍸👌
I like the way that you mention: “Is Cocktail Time” and at the end for Subscription to the channel.
You deserve more subs !! it's an amazing chanel !
Thank you so much! It really means a lot to me! Fingers crossed for more subs. Cheers!
I make Agua fresca a lot during summer months. I find straining the watermelon directly and then letting it sit to sediment a bit easier. You can get a spatula to strain Out the Pulp and press every last drop out
Fabulous!
Cheers, Kevin and to many more! 🥃
Thanks and cheers! 🥃🥃
Is it possible to recreate this with other fruit or vegetable juice ??
this sounds amazing!
You should try it out. Thanks!
Hi Kevin, Good job and Fancy cocktails!!
How to make the watermelon sushi?
Greetings from México, my friend.😁🍸
Watermelon, danish white cheese, watermelon slice. Wrap it up with nori and deep one part into the sesame. Cheers!
Where did u buy that thing for cocktails presentation? Thanks
it was a gift so I don't have an information on where it can be purchased. Sorry.
Super
Karthi, you're going way back on these videos, you're a legend! Thank you!
Always thinking outside the box
Now I'm curious what cocktailbar you work at because The Unknown Taste sounds amazing and I would love to follow or even partake.
If you are ever in Slovenia, let me know. You are more than welcome to the cocktail bar where I work.
@@KevinKos Actually planning a roadtrip throughout Eastern Europe this summer! So that might be a possibility ;)
Nice video!soy sauce in the video is for coloring dishes in china. There is a type of soy sauce flavor the drink better or u should try Japanese soy sauce if u want umami taste!
Thank you so much for that information!
Is “white cheese” cream cheese?
more like a danish white
Hello my friend. ..is this going to work with Mellon!!
Great idea! I have never tried it but it should work too. Maybe it won't clarified on its own as in the watermelon case, but you can help it with the pectinex. It sounds like a great cocktail.
🥃 Looks fresh 🥃
Like a watermelon 😊👌
Has anyone tried MSG in a cocktail?
I haven't tried it yet, but I will try it for sure.
How about a paper filter?
Do you mean coffee filter right? You can use it as well. But this filter will clog up faster, so you will have to wait a bit longer for the best results. The best filtering technique is described in my latest episode about cream washed vodka. Feel free to check it out.
Why did you throw and not just stir?
Throwing gives more aeration to the cocktail than stirring.
@@KevinKos nice, is there any rule of thumb about when to stir and when to throw? Or just cocktail to cocktail based on what it needs and ingredients?
@@TheSpasmic If you would shake it, in case the cocktail wouldn't be clarified, then throw it to remain clear, but if you would stir it in any way, then just stir it. For example, I rather throw clarified sours to add some aeration and still keep them clear.
@@KevinKos awesome, thank you.
@@TheSpasmic you are welcome!
This is how i imagine bartenders from Eric Felten's book
Her nails are so lovely a close up would be quite impressive