What cocktail do you think I’ll make with these bitters? 🤔
The calculator I used for the ABV calculations: planetcalc.com/1481/
Bitters Gear: Sous vide: geni.us/ldAXX2 Precision scale: geni.us/cWyu Measuring cups: geni.us/ZJhTxOg Bottles with Glass Pipettes: geni.us/eWYY (blue) or geni.us/r0h4l (amber) Buy the book “Handcrafted Bitters”: geni.us/sVmKry Buy “Bitters: A Spirited History of a Classic Cure-All”: geni.us/rqh5Zsl Buy “Liquid Intelligence”: geni.us/MIgy Check out our CURIADA collection of bottles here: bit.ly/cocktailtimecollection 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/
Seem impossible to find quassia bark in my country. Any suggestion?
2 года назад+50
Hey everyone. This episode was filmed without me. Just wanted to say what an outstanding camera job Kevin and Robi did since this isn't their field. Props to you guys!
I gotta say, I actually noticed the filming was a bit off from previous episodes, but it was very minor; I probably only noticed because I do videography. So I'm not surprised to see this comment, but it was very well shot considering this isn't their forte. Just a bit of inaccurate focusing, jerkier pans, and cutting off Kevin's head at times. Hard to compete with the absolute best (classic) videography I have seen on RUclips. You kill it Sašo! And very nice of you to leave that compliment for them.
Thanks, Sašo! It's a unique episode for sure - super proud of all of us for putting it together (including doing the edit without being there or having any note - kudos to you!) and actually surprised at how good some of the shots came out (watching you master the camera for 100+ episodes has rubbed off on us as well! 😁). But like Kevin said, we'll be glad to have you back with a camera in those steady hands of yours! Cheers, buddy!
the freezing is brilliant! presumably all of those particulates would be an ideal nucleation site for any ice crystals, thus making them much easier to strain out. Fantastic.
If you haven't tried a spicy pepper bitter before I definitely recommend, same procedure just using your appropriate spice level peppers make sure the seeds are used. I find habenero with a slice or two of carrot per habenero gives a great kick to Oaxaca old fashioned or cocktails that utilize pineapple or mango
Hi Kevin, I am writing this all the way from Bangalore, India (Southern Part). I love watching your videos, I love how academically you deal with the various projects you do. I am just a homemaker and mixing cocktails started as a hobby at home, when I had take care of my health and wanted to control parameters that went in a drink. This video is excellent because, bitters are banned here for some reason and I learnt so much from your video and will try to make some at home using whatever ingredients are available here. One request for you. Please make a video on cocoa bitters or chocolate bitters.
I love your content Kevin, all of them with great edition, knowledge, super creative, innovative, and well detail oriented, you are the best!! GOAT OF COCKTAILS AND MIXOLOGY!! Best Regards from Costa Rica, Central América.
Oh I love this. Been thinking about starting to make my own bitters and go down that rabbit hole as well. So you may have started me on this crazy journey. You might have to make a special call and explain to my wife. lol. thanks for sharing and cheers.
@@HansMaximum to be fair bitters can be used cooking, but even if you manage to give most as a gift, some ingredients (chincona bark, for example) will just lay there indefinitely
I share bitters with my friends and I never have enough of them. Also, it's a great Christmas present and that is just around the corner so we have to stock up. Also if you don't need that much of it, split the anount of ingredients by half and you'll have less of the final product.
@@KevinKos if I had enough friends that would enjoy bitters as a gift I'd made enough cocktails to finish them :) But everything sits patiently in the "someday list", you satisfy my alchemy craving ;)
Would it be possible to use an isi whipper to do a rapid infusion in place of the sous vide? Also how did you go about figuring out the mix of spices and ratios that you ended up using?
Of course. Rapid-infused bitters are something Dave Arnold explains in the Liquid Intelligence book. I make a lot of bitters so far and I improve every batch. I am sure I will keep on improving them so this recipe might be a bit different in some time.
Hi Kevin I just wanted to ask. How do you get your clean and interesting labels for your homemade products? If love to do a similar thing myself but don't know how to work around it.
I would love for you to make something with evergreen trees as I live next to a great forest , like maybe pine syrup, spruce needles, fir tree buds. Good luck you mad scientist!
Hi Kevin, thank you for this amazing recipe! I wonder why we want to lower the ABV, knowing that the higher, the better for conservation, and that we only add a few drops or dashes (with those volumes, the ABV reduction of the bitter won't influence significantly the final ABV of the cocktail, will it?) Is there another reason that I missed?
I experiment a lot with bitters and Found out that infusing in 55% gave me the best results. Infusing in higher ABV spirit gave me instant cloudy bitters when mixing it with water afterward and it was so hard to filter that out. Also it's super hard to find higher-proof spirits so settled with 55% and it works perfectly in my case.
Hello Kevin, sorry if i wasn't clear, but i meant why do we add water, not why we don't use a even higher proof alcohol But thanks to your answer, i got a glimps fo answer and some useful information, thank you!
I like my bitters to be around 45% ABV so I watered them down with flavored water. It's not a necessary step but I like it better this way. Also sometimes when you add water to the bitters the louche effect happens (similar to what happens with absinthe when adding water). It's because the oils "explode" and turn all the liquid milky. When adding water I can eliminate this effect when making cocktails, so I am sure all my drinks will be clear.
Hey how’s it going , I’m interested in learning about your new orange bitters recipe. Also if I’m having trouble keeping basil around since it doesn’t last long can I use basil tea bags to infuse with something and will it taste good ?
now I got something new to try using local ingredients. I'm wondering if I could just substitute the rum with cachaça and bump the ABV with grain alcohol, since I don't have access to overproof spirits. also, would 55% spirits work for other types of bitters? or is it a case by case thing?
I've got a question... As someone who would love to keep fresh orange stocked in the house but it's getting harder to do. Do you think you could make an orange essence that can be sprayed?
Love using bitters! Mixing the right amount of spirits with the right amount of refresher to make it taste delicious is one thing - but making the mood takes the right music. We have you covered with the tracks selected just for the right mood.
![OhGeesy x Lefty Gunplay - What It Iz [Official Music Video]](http://i.ytimg.com/vi/L0yzW9t2ixk/mqdefault.jpg)
What cocktail do you think I’ll make with these bitters? 🤔
The calculator I used for the ABV calculations: planetcalc.com/1481/
Bitters Gear:
Sous vide: geni.us/ldAXX2
Precision scale: geni.us/cWyu
Measuring cups: geni.us/ZJhTxOg
Bottles with Glass Pipettes: geni.us/eWYY (blue) or geni.us/r0h4l (amber)
Buy the book “Handcrafted Bitters”: geni.us/sVmKry
Buy “Bitters: A Spirited History of a Classic Cure-All”: geni.us/rqh5Zsl
Buy “Liquid Intelligence”: geni.us/MIgy
Check out our CURIADA collection of bottles here: bit.ly/cocktailtimecollection
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/
Seem impossible to find quassia bark in my country. Any suggestion?
Hey everyone. This episode was filmed without me. Just wanted to say what an outstanding camera job Kevin and Robi did since this isn't their field. Props to you guys!
It means a lot Sašo! Got to tell you the filming wasn't the same without you so I hope you'll be back soon!
I gotta say, I actually noticed the filming was a bit off from previous episodes, but it was very minor; I probably only noticed because I do videography. So I'm not surprised to see this comment, but it was very well shot considering this isn't their forte. Just a bit of inaccurate focusing, jerkier pans, and cutting off Kevin's head at times. Hard to compete with the absolute best (classic) videography I have seen on RUclips. You kill it Sašo! And very nice of you to leave that compliment for them.
Thanks, Sašo! It's a unique episode for sure - super proud of all of us for putting it together (including doing the edit without being there or having any note - kudos to you!) and actually surprised at how good some of the shots came out (watching you master the camera for 100+ episodes has rubbed off on us as well! 😁). But like Kevin said, we'll be glad to have you back with a camera in those steady hands of yours! Cheers, buddy!
Yes! I need all the bitters recipes!
the freezing is brilliant! presumably all of those particulates would be an ideal nucleation site for any ice crystals, thus making them much easier to strain out. Fantastic.
Hail Kevin! We want to learn how to make peach bitters! and pecan nuts too!
i would love to see more bitters videos!
The bitters I'm interested in finding more out about is celery bitters!
If you haven't tried a spicy pepper bitter before I definitely recommend, same procedure just using your appropriate spice level peppers make sure the seeds are used. I find habenero with a slice or two of carrot per habenero gives a great kick to Oaxaca old fashioned or cocktails that utilize pineapple or mango
upgraded orange bitter recipe sounds amazing! please do it!
Sugar, spice and everything nice! These were the ingredients chosen to create the perfect Allspice Bitters 🤩
Thanks for this video!
Waiting another bitter recipes!
Keep it up, guys :) you have the nicest looking cocktail videos on RUclips. Such incredible production value, story telling and aesthetics!
Yes, please, I'd like to see an update on the orange bitters. They are one of my favorites!
BT Parsons does a really good job breaking down bitters, it's one of my favorite cocktail related books.
Thank you for sharing! Cheers!
Hi Kevin, I am writing this all the way from Bangalore, India (Southern Part). I love watching your videos, I love how academically you deal with the various projects you do. I am just a homemaker and mixing cocktails started as a hobby at home, when I had take care of my health and wanted to control parameters that went in a drink. This video is excellent because, bitters are banned here for some reason and I learnt so much from your video and will try to make some at home using whatever ingredients are available here. One request for you. Please make a video on cocoa bitters or chocolate bitters.
Thanks for your request, mine is the same. Best
please the updated orange bitter recipe would be great ^^
Thanks!
I love your content Kevin, all of them with great edition, knowledge, super creative, innovative, and well detail oriented, you are the best!! GOAT OF COCKTAILS AND MIXOLOGY!! Best Regards from Costa Rica, Central América.
Thank you so much!
Homemade bitters is def high on my "next things to tackle" list.
Cheers!
Hell yes we want a new one for the orange. I've just bought the ingredients to make the old one :D
I would love to see more videos on sous vide bitters
Nice!
More Bitters Episodes please!
Please make a full video about coffee bitter. Thanks a lot Kevin.
Can you also make a video or share a recipe for allspice liqueur? 🙏🏻🙏🏻
Awesome video and badass shirt🤙🏼
Gotta get my hands on these books (coffee bitters... coffee bitters!). Thanks so much for the knowledge you share!
With pleasure! Cheers!
Amazing! 🎉
Sounds delicious
hi kevin, you are the best mixologist, i like to you prepare white creme de cacao and use it, cheers
Oh I love this. Been thinking about starting to make my own bitters and go down that rabbit hole as well. So you may have started me on this crazy journey. You might have to make a special call and explain to my wife. lol. thanks for sharing and cheers.
Haha, I got your back! 😉🥂 cheers!
Yes please new recipe for orange bitters if you have new tekno :-) thanks so much for the channel
I'll never make enough cocktails to justify making my own bitters, still as the spice and eugenol love that I am, it feels really tasty.
That's what I was thinking, what's he going to do with 400ml of allspice bitters.
@@HansMaximum to be fair bitters can be used cooking, but even if you manage to give most as a gift, some ingredients (chincona bark, for example) will just lay there indefinitely
I share bitters with my friends and I never have enough of them. Also, it's a great Christmas present and that is just around the corner so we have to stock up. Also if you don't need that much of it, split the anount of ingredients by half and you'll have less of the final product.
@@KevinKos if I had enough friends that would enjoy bitters as a gift I'd made enough cocktails to finish them :)
But everything sits patiently in the "someday list", you satisfy my alchemy craving ;)
Thank you
hi, updated orange bitters pleaseeee!!
I may try this with a native berry in my area adjacent to allspice: the spicebush, or lindera benzoin.
Would it be possible to use an isi whipper to do a rapid infusion in place of the sous vide? Also how did you go about figuring out the mix of spices and ratios that you ended up using?
Of course. Rapid-infused bitters are something Dave Arnold explains in the Liquid Intelligence book. I make a lot of bitters so far and I improve every batch. I am sure I will keep on improving them so this recipe might be a bit different in some time.
Hi Kevin I just wanted to ask. How do you get your clean and interesting labels for your homemade products? If love to do a similar thing myself but don't know how to work around it.
Have an Allspice, Lime & Ginger liqueur in the making. Now I feel tempted to turn it into bitters
Sounds like a delicious liqueur!
I would love for you to make something with evergreen trees as I live next to a great forest , like maybe pine syrup, spruce needles, fir tree buds. Good luck you mad scientist!
Thank you for the idea! Cheers!
Hi Kevin, thank you for this amazing recipe!
I wonder why we want to lower the ABV, knowing that the higher, the better for conservation, and that we only add a few drops or dashes (with those volumes, the ABV reduction of the bitter won't influence significantly the final ABV of the cocktail, will it?)
Is there another reason that I missed?
I experiment a lot with bitters and Found out that infusing in 55% gave me the best results. Infusing in higher ABV spirit gave me instant cloudy bitters when mixing it with water afterward and it was so hard to filter that out. Also it's super hard to find higher-proof spirits so settled with 55% and it works perfectly in my case.
Hello Kevin, sorry if i wasn't clear, but i meant why do we add water, not why we don't use a even higher proof alcohol
But thanks to your answer, i got a glimps fo answer and some useful information, thank you!
I have the same question, why lower the ABV from 55% to 45%?
@@KevinKos Hi Kevin, i'm also wondering why lower from 55% to 45% after the infusing is done? Thanks
I like my bitters to be around 45% ABV so I watered them down with flavored water. It's not a necessary step but I like it better this way. Also sometimes when you add water to the bitters the louche effect happens (similar to what happens with absinthe when adding water). It's because the oils "explode" and turn all the liquid milky. When adding water I can eliminate this effect when making cocktails, so I am sure all my drinks will be clear.
Do you have a recipe for making allspice dram? I have a lot of whole allspice berries left and have been looking at making this for tiki drinks
We'd like to see a new version of orange bitter!)
Dose 60 prosent Rum work ? I live in Norway and 60 is the Max prosenter here for Spirts
Hey how’s it going , I’m interested in learning about your new orange bitters recipe. Also if I’m having trouble keeping basil around since it doesn’t last long can I use basil tea bags to infuse with something and will it taste good ?
Basil tea bags sounds like a great idea. I haven't tried this yet. Let us know how it will turn out if you try this method. Cheers!
Hey, have you ever thought about making a super olive brine?
Updated orange bitters specs please!
Hi Kevin, just wondering, what’s the shelf life for this recipe?
What Can we use instead of ceylon cinnamon? And also.. Cinchona bark n quassia chips? B
now I got something new to try using local ingredients.
I'm wondering if I could just substitute the rum with cachaça and bump the ABV with grain alcohol, since I don't have access to overproof spirits.
also, would 55% spirits work for other types of bitters? or is it a case by case thing?
Yes, I use that technique for bumping up the ABV when I can't find a higher-proof spirit that I need. 55% works with all recipes I use.
How would it work if you toasted the spices before grinding?
it would work great!
How much does the home made bitters last ?
I've got a question... As someone who would love to keep fresh orange stocked in the house but it's getting harder to do. Do you think you could make an orange essence that can be sprayed?
I did this already on the Prebatched Old Fashioned episode. Check it out 🥂
@@KevinKos a God among men sir!!! That's what you are!!
IT'S COCKTAIL TIME
Cheers!
Give me all the bitter recipes.
insert P&R egg meme here
Pleaseeeeee give orange bitters recipie
I heard ceylon cinnamon as psilocybin and suddenly this bitter recipe took a wild turn...
Hahaha
Any chance to make some coffee bitters?
Noted. Cheers!
This looks like it makes a lot of bitters. Any idea how long it will last? It will take a while to go through it all!
It lasts forever but it's best to use it in one year.
@@KevinKos You have a lot of fans in China, and a lot of people are learning how to make it from you. Thank you very much indeed!
How long will it last?
Use it in one year for the best taste but it's ok indefinitely.
Orange bitters again, please
Love using bitters! Mixing the right amount of spirits with the right amount of refresher to make it taste delicious is one thing - but making the mood takes the right music. We have you covered with the tracks selected just for the right mood.
These bitter recipes are "sweet"! GET IT!? :D