Editor's note: Hi, Friend of Cocktails! We’re happy to see that the Monday uploads have been working out great, so thank you so much Friends of Cocktails for continuing to make Cocktail Time a part of your week - I also hope this new upload schedule gives you the time to prepare your ingredients and study the techniques for the weekend 😉. |
|
|
But on the topic of today’s newsletter though, I am bringing you some tips for how to replace vermouth in your cocktails if you are looking for new ideas or if you happened to run out while at a party. We’ll also look at how to use oils to make better drinks, and if you also can’t wait for the Summer, then you won’t want to miss the Recommended Saturday Watch. Let’s begin, cheers! |
|
|
DIY Grapefruit Soda - Cheaper & Better than Storebought! |
|
|
The Paloma is the national drink of Mexico for a reason: it’s simple, balanced and so refreshing, but sadly Pink Grapefruits are not available year round 🤔. That’s why I’ll show you how to make a fresh Pink Grapefruit Syrup that you can use to make sodas, and of course, Palomas any time you want! This will be a quick and simple process similar to the one... |
|
|
Kevin Kos answers your questions! Yes! This is the beauty of cocktails, there is a lot of room to experiment, and even if you run out of one ingredient, there are replacements that can give you almost the same drink - or something even better 🤩. One common example is using Lillet Blanc instead of your blanc or dry vermouth, but you can also use wine aperitifs like Dubonett or port as replacements for sweet vermouth, but I could even see white ports and some white dessert wines working too. The world of wines, vermouths, aperitifs and more is huge, but I’ve enjoyed trying to use them as the base for cocktails recently, like the time where I used FIOL Prosecco and Parmesan Liqueur for a twist on the champagne cocktail 🧀. I love exploring this side of cocktails, so expect similar episodes in the future involving homemade vermouths and wine aperitifs, as well as delicious wine cocktails 🍷. |
|
|
Butter & oil in cocktails! Oils are a great flavor carrier, so infuse them and add drops of your infused oil on top of cocktails for a unique garnish 💧 If you want to add the oil directly into your drink, you can also emulsify it as a syrup. You probably already use oils in your cocktails 🤔. Any nut syrup like orgeat is full of oils that give your drinks a richer and rounder feel! Experiment with different types of oils. Where I live pumpkin oil is common in most kitchens and it pairs surprisingly well with dark chocolate and vanilla! For a more flavorful infusion and a clearer result, brown your butter before infusing it 🧈 Keep in mind that some oils can be heated and some can’t! Olive oil and cacao butter are examples of oils that will lose their flavor or taste off, unlike coconut oil 🥥
|
|
|
Recommended Saturday watch! The end of Winter is just around the corner, and I’m definitely ready to begin making a lot more tropical and refreshing drinks 🏖️. But if you have been drinking a lot of stirred cocktails too and you’re looking for some inspiration, then you need to watch this video by Georgi and Niamh from Just Shake or Stir! You’ll learn how to make the Julie Island - a blended tropical cocktail that Georgi created for a competition that showcases a lot of tropical fruits, while being perfectly balanced on the sweetness. Don’t forget to leave a comment on their video if you stop by, cheers 🥂! |
|
|
Writer Ellyam Rojas Editors Kevin Kos, Robi Fišer & Sašo Veber |
|
|
Do you wish to sponsor The Cocktail Times? Write to press@kevinkos.com Need expert mixology advice? Book a 1-on-1 with Kevin Kos. Was this forwarded to you? Sign up here. Buy gear, books & Cocktail Time merch here. *Our emails may include affiliate links that will out the Cocktail Time channel out with a small commission (at no additional cost to you). Cheers! |
|
|
Follow Cocktail Time on Socials | |
|
|
|
|
