What are you making first using baking soda 😉? Get Gum Syrup and many other great options from Liber & Co.: bit.ly/CTandLiber Get a Brix Refractometer: geni.us/TE0OV Get a pH Meter: geni.us/nOPCgh Get a Magnetic Stirrer: geni.us/YOByg5 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/
@Baxter_the_Octopus
7 ай бұрын
I have been experimenting with adding a small amount of baking soda to my saline solution. The results have been fun and unexpected.
@GogiRegion
7 ай бұрын
Baking soda also leaves behind sodium ions, which theoretically should have a similar effect to a small drop of saline solution. Citric acid and baking soda, for example, form sodium citrate, which has a zesty salty taste. In smaller amounts, I'm sure it would be hard to tell the difference between that and saline.
@phantomhandofcocktailtime6911
7 ай бұрын
I was soda-lighted to try these Baking Soda cocktails 😂
@notahotshot
7 ай бұрын
I always look forward to your puns. This one was soda-lightful.
@powderhousewood
7 ай бұрын
I’m an organic chemist by training. At 8:00 that was some great work using the magnet to retrieve your stir bar.
@KevinKos
7 ай бұрын
🤩
@adashofbitter
Ай бұрын
To anyone who might be put off by the idea of using balsamic vinegar in a cocktail, high quality balsamic vinegar is really something! I once had a very high quality balsamic vinegar served drizzled over homemade icecream, and it was incredible.
@CollegeHustler
6 күн бұрын
Been doing this for years! It also helps with acidic sauces like making sweet Asian sauces, tomato sauces, and wine reductions.
@elijah2363
7 ай бұрын
this is my fav channel, keep the incredible work I really love how much effort you put on your videos and how it covers a scientific approach
@KevinKos
7 ай бұрын
Wow, thank you!
@mooddogg79
7 ай бұрын
I'm delightfully overwhelmed. Great job, Kevin!
@emb8642
7 ай бұрын
Always pushing the frontiers of mixology 🧑🔬
@AngryCocktails
7 ай бұрын
"No Honey, I'm not drinking too many cocktails - I'm doing science!" 👨🔬
@KevinKos
7 ай бұрын
😂
@dfbess
7 ай бұрын
👨🔬 The balsamic in a cocktail sounds interesting..will have to try it sometime..
@KevinKos
7 ай бұрын
cheers!
@robifiser
7 ай бұрын
This really puts shrubs into a whole new category between cordial and shrubs! 🤩🧑🔬
7 ай бұрын
Love it! Funny how you can still taste the vinegar without the acidity. 😁
@KevinKos
7 ай бұрын
cheers!
@EzequielSpartan
7 ай бұрын
Thanks for all master, i needed see this video 3 times for make my notes and try with a clarified soda
@TheAlkimizt
7 ай бұрын
👨🔬 never thought using baking soda in a cocktail, amazing!
@maxsmirnoff8200
5 ай бұрын
Thanks!
@KevinKos
5 ай бұрын
Thank you Max! You're a super friend of cocktails 😎🔥
@ellyam991
7 ай бұрын
As a shrub lover, I need to give this a try
@ellyam991
7 ай бұрын
Almost forgot 🧑🔬
@francescochiavetta9357
7 ай бұрын
First I wanted to compliment you on the work you do every day, but I have a question for you: what is the formula for calculating the quantity of bakin soda to use for the various vinegars?
@nicolahohler3578
7 ай бұрын
Question: do you need the vinegar to begin with? Does it help to extract flavor? Could it simply be replaced with water+citric+malic acid?
@MrMoney331
7 ай бұрын
Oh man I heard "Portland" and I was like I'm not far from there! Lets go check this place out! Sadly it is Temporarily closed. Sounds like there was a fire in their kitchen. Thanks for letting me know about a place that is 12 miles from me, all the way from across the Sea 😆
@MrMoney331
7 ай бұрын
Welp clearly I didn't watch the video long enough!!! 🙃
@KevinKos
7 ай бұрын
No worries! I hope it opens up again soon. Cheers!
@billnicesun3613
4 ай бұрын
👨🔬 Soooo interesting ! Thanks!
@BadFluffy
7 ай бұрын
I just love how you have all these chemistry lab tech gadgets but you juice oranges by hand. Old School. Love it. ;)
@yourfriendwill
7 ай бұрын
tl;dr for what follows: it's a cool idea but the execution is terrible. uhhhh... you'd be laughed out of a chem lab (or any bar I'm running) if you show up with either that pH meter or that refractometer. the refractometer step he doesn't mention that temperature is important and the food dye in that grocery store balsamic is going to throw off your reading. his pH reader isn't "good" or even "passable" - if you buy one it WILL require calibration & WILL break inside of a month of use, not to mention it isn't capable of accurate readings to that sig.fig. that's a frustratingly cheap grocery store bottle of "balsamic" when he's telling you to use something decent. you'd get most of the flavor & depth you'll get out of this process just using the things they're adding to that vinegar to make it taste more like a *real* balsamic vin. that app is unnecessary brix calculations are easy to do in your head or on a piece of scratch paper, but if you like apps sure whatever. if you muddle like that in a glass beaker it WILL break. that's the wrong way to juice oranges, you're extracting more pith that way & getting off bitter notes - in the absence of pectinase you'd do a lot better with an old-school upright extraction which won't pull pith and is actually reasonably more efficient. he's using a shit blender, get a vitamix or die trying. his straining technique is inefficient & bad, stepped straining is more efficient & less stripping. those jiggers suck for accuracy, sure they look sexy but Japanese style or bust. don't buy syrup just fuckin' make it. I hate his naming parlance I get he's gotta make money somehow but jfc, do better man. this is basically just a commercial for the products he's using and the books he links - through affiliate links - he clearly hasn't read or understood them. thanks for coming to my ted talk.
@carl_busch
7 ай бұрын
👨🔬 There is, for sure, a lot of info, but it is AWESOME!!! Thanks, Kevin
@KevinKos
7 ай бұрын
Glad you liked it Carl! Cheers!
@IvandisDeus
7 ай бұрын
🧑🔬 I really cant wait to try out the balsamic vinegar syrup!! I've always been a huge fan of balsamic vinegar and so far only ever used it in bloody marys (which I highly recommend), but now I can try out one of my favorite flavours in a whole new way! :D Thank you SO MUCH
@KevinKos
7 ай бұрын
with pleasure!
@WhoKnowsNose
7 ай бұрын
🧑🔬 I'll probably have to watch this video about a dozen more times before all this information sticks!😂 I just bought some things to make a shrub of my own, too...
@KevinKos
7 ай бұрын
enjoy! Cheers!
@jonathanflowers472
7 ай бұрын
Loved the episode! I am always a huge fan. I want to caution the use of baking soda instead of baking powder. Baking soda contains the basic baking powder with a an acid so that when you add moisture, the reaction produces Co2 (thereby producing a rise in baked goods). It seems you are using baking powder since you are already providing the acid!
@KevinKos
7 ай бұрын
thank you for pointing this out!
@elfillari
7 ай бұрын
Keep it simple, leave a half bottle of red wine open on the desk like weeks or so, disturbing wildly time to time and voila you have a vinegar to drink directly. Ooh so sour!😊
@nirlox4802
7 ай бұрын
🧑🔬 i will have to try this am weary intrigued to test it out
@Cocktailthoughts
7 ай бұрын
Amazing technique! Great to know 👨🔬
@KevinKos
7 ай бұрын
Thank you! Cheers!
@tucopacifico
7 ай бұрын
Cheers! 👨🏼🔬⚗️ 🍸
@T100ley
7 ай бұрын
👨🔬 Excellent video! Can't wait to try!
@MrMoney331
7 ай бұрын
Love the additions of the Little Hand as I'm sure your Old Hand is busying helping with your little one and can't be around for as many shoots.
@KevinKos
7 ай бұрын
True! Glad you like it!
@DirtyHairy01
7 ай бұрын
Great video!
@KevinKos
7 ай бұрын
Glad you enjoyed it
@brenthronik6066
7 ай бұрын
Thanks for this super insightful video! Couple of questions: 1) When doing something like this for a clarified milk punch like you mentioned earlier in the video, would you add the baking soda to the mixture before or after straining it? 2) I noticed you dry shook your sour after shaking with ice, is there a reason your dry shook after?
@justinchong579
7 ай бұрын
for 2), when using the super syrup / super foam, it is easier to obtain the foam by doing a reverse dry shake.
@KevinKos
7 ай бұрын
1) after the punch is done. Cheers!
@KevinKos
7 ай бұрын
exactly!
@brenthronik6066
7 ай бұрын
Awesome thanks a bunch!@@justinchong579
@brenthronik6066
7 ай бұрын
Awesome, thanks a bunch, I'll be sure to give that a shot@@KevinKos
@kriskemp4952
7 ай бұрын
So awesome. 🧑🏿🔬
@kathyschwartz9612
7 ай бұрын
Loved to see the Bottom of the glass as an ex-chemist 👩🔬
@KevinKos
7 ай бұрын
🤩🤩🥂
@SacredTide
3 ай бұрын
How do you clean and store your glassware?
@wak6880
7 ай бұрын
I absolutely love your suit. May I ask where I can find your tie? Thanks.
@cjsky5822
7 ай бұрын
For Science of course!👨🔬
@MaxwellMcAdams
7 ай бұрын
Kevin- love this technique! I just gave the recipe a try, and had a quick question… After mixing baking soda into my balsamic vinegar (6% acid) and achieving the correct pH, I moved onto the next step of getting a baseline Brix reading using my refractometer. Before beginning, I calibrated with some distilled water to ensure the tool was properly zeroed (it was). I then added a few drops of my vinegar. The reading, without any sugar added, was 60 brix. I cleaned the refractometer and tried a couple more times, but came to the same result. Seeing as I followed all of your measurements, I decided to add the amount of sugar you recommended. After doing so, my brix reading was in the high 70s. Any ideas why this may be happening? Thanks!
@SN_268
7 ай бұрын
At 2:49 you said "another 4 grams of baking powder", but I assume you meant baking soda? At least here in the States, baking soda is just sodium bicarbonate, whilst baking powder is usually sodium bicarbonate along w/ corn starch and monocalcium phosphate. I feel like corn starch would not be a welcome addition to this recipe.
@KevinKos
7 ай бұрын
Thank you for pointing this out!
@robertbartkowski-wp7pf
7 ай бұрын
How long do you keep it in the fridge?
@bobbarron1920
7 ай бұрын
Verjus is another acidic alternative that has a lot less bite than vinegar.
@jnstonbely5215
7 ай бұрын
I’m not so sure at ALL that drinking baking soda is healthy or smart . I’d check with several veteran bartenders about this, and... my Doctor Before doing so .
@KevinKos
7 ай бұрын
Baking soda can be consumed in small amounts like this one, and due to the reaction, much of the baking soda is released as CO2. But of course, check out about that somwhere else if you want to be sure. I am eager to hear another thoughts. Cheers!
@notahotshot
7 ай бұрын
@@jnstonbely5215 I'm guessing you've never heard of Alka-Seltzer, which is sodium bicarbonate, aspirin, and citric acid. You drop a tablet in a glass of water, and drink it. Sodium bicarbonate (baking soda) is a common heartburn remedy.
@alessiomilano130
7 ай бұрын
🧑⚕️ always the number 1 😂
@MartinDoudoroffLLC
7 ай бұрын
In what sense do you feel your orange shrub was “improved” by this technique?
@KevinKos
7 ай бұрын
with appliying other acids than just acetic.
@BeeeSorryWrongNumber
7 ай бұрын
❤
@tzor
7 ай бұрын
🧑🔬At first, I thought this was going to be a way to get foam as well as PH balance (due to the CO2). Of course you do have the super foam, but what if you were to rearrange the order so that you get the super foam and the carbonation at the same time?
@KevinKos
7 ай бұрын
This foam dissipates too fast so it won't do the job.
@tbenitezes
7 ай бұрын
Following instructions but only getting a very thick foam. No liquid at all
@KevinKos
7 ай бұрын
even when it settles down?
@MisplacedAmerican
7 ай бұрын
Wow, Would this fix a vinegary shrub when we pick the wrong vinegar?
@KevinKos
7 ай бұрын
The flavor wil still stay, but you can eliminate the acidity.
@giorgosapo4508
7 ай бұрын
👨🔬 Wonderful episode Kevin that made me so thirsty
@KevinKos
7 ай бұрын
thanks!
@BladeReader
7 ай бұрын
What the use of magnetic stirrer?? In term of mixology
@KevinKos
7 ай бұрын
it mixes syrups, liqueurs and cordials easily. You can use regular whisk instead of this.
@ooossssss
7 ай бұрын
Just a quick tip. Those cheap PH meters are really bad. Almost never accurate so if you use it often it might be better to just get a good one from the start.
@royalecrafts6252
7 ай бұрын
baking soda is not exactly the same as sodium bicarbonate
@TheUncleRuckus
7 ай бұрын
No it doesn't my crack already has plenty baking soda in it. 😂
@butopiatoo
7 ай бұрын
@tj6675
7 ай бұрын
👨🏻⚕️
@RonR
7 ай бұрын
👨🏻🔬
@HelpmeHealthyou
7 ай бұрын
Love it, thank you for the enlightening lesson 👨🔬
@KevinKos
7 ай бұрын
Glad you enjoyed it!
@usr-raz
7 ай бұрын
🧑🍳
@JaimeTiampo
6 ай бұрын
🧑🔬
@djweso
7 ай бұрын
👩🔬🧑🔬👨🔬
@patriciasouchik-stock7521
7 ай бұрын
👩🏻🔬
@WadeStringfield-r7z
3 ай бұрын
Scientists 👨🔬
@KevinKos
3 ай бұрын
🥂🥂
@mrelijahwarren
7 ай бұрын
👨🔬👩🔬
@spudgunn8695
7 ай бұрын
How to turn cocktails into a total chemical shitstorm.
@Buster-Sharp
5 ай бұрын
🧪👨🔬 🧪
@theblobfish9614
7 ай бұрын
Sodium Bicarbonate is baking powder not soda
@overveg
7 ай бұрын
Are you sure Liberty is not a woman's name? 🤔
@yourfriendwill
7 ай бұрын
cool technique, presented horribly. your setup is bemusing and frustrating, presenting your tools as equivalent is borderline misinformation. do better man c'mon. don't encourage people to buy a $10 digital pH meter that will not work properly, need calibration, & break in a week and become e-waste. don't encourage people to buy an analogue refractometer when digital ones have been good and cheap for literally a decade. sincerely, every bartender probably ever. definitely this one.
@yourfriendwill
7 ай бұрын
man the more I think about this video, the more disappointed I am in you. do better. re-read liquid intelligence, you clearly didn't get a lot out of it.
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