Infusion with Ice? The best new technique!?

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Күн бұрын

Ever thought you could do an infusion with ice? Sous Pression might just be the best new technique! It’s a way of creating infusions using the force of ice to leach out flavors from an ingredient and change the cocktails we make, and today we’ll find out all about it! Created by Iain McPherson at Panda & Sons, Sous Pression allows you to get a smooth and seamless flavor out of any fruit or herb infusion, and we’ll test it out in two drinks. First, we’ll make the Sability, a cocktail on Panda & Sons’ new award-winning menu “Transcend”, as well as a Manhattan to see how this technique plays on a classic. We’ll also have a special cameo from Iain himself to speak more on the Sous Pression, so if you want to learn new groundbreaking cocktail skills, you won’t want to miss this episode. It’s Cocktail Time!
*isi recommends that you don't use the Gourmet Whip in freezing temperatures. While I've had no problems using it after it was used for Sous Pression I'd recommend you use beer kegs that are then only used for this purpose.
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0:00 A New Cool Thing!
0:54 What is Sous Pression?
3:07 Iain McPherson on Sous Pression
4:48 Making the Sability
7:16 Sous Pressed Manhattan
10:46 Tasting notes
11:13 Outro + Recipe
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #manhattan #freezing

Пікірлер: 170

@KevinKos Жыл бұрын

What other cocktails do you think would work great with Sous Pression 🤔? Get a mini keg for your Sous Pression experiment: geni.us/3AxwKE And/Or an Isi Nitro Whipper: geni.us/pZA3UX 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/

@ellyam991 Жыл бұрын

A sous pressed martini with olives for a classier dirty martini would be awesome 😎

@HansMaximum Жыл бұрын

Caipirinha!

@eyespy3001 Жыл бұрын

@@ellyam991 But it’s not the olives that make a dirty martini, it’s the brine they come in. Using this technique with those ingredients would just result in an olive-infused martini. Interesting in its own right, but not a dirty martini.

@mdbbox5660 Жыл бұрын

@@HansMaximum Good idea. Anything muddled would probably be good, like a mojito or daiquiri. I make a version of the bramble where I make a blueberry basil syrup and mix it with gin, lime, and a little Grand Marnier. Might be a good option as well.

@ellyam991 Жыл бұрын

@@eyespy3001 exactly! All the flavors, non of the extreme saltiness. For me that sometimes ends up competing with the other notes in the Martini, so it's a win-win

@ralphchilli3221 Жыл бұрын

As a chemical engineer ( my profession was founded to stop steam engines exploding ) I must warn this is incredibly unsafe if the pressure vessel is ever to be used for pressurised gasses again. You have no way of measuring the pressure exerted by the ice and it almost certainly exceeds the working pressure of the vessel. This can weaken the pressure vessel and when once again filled with pressurised gas it can lead to a failure which can cause injury or death. In discussing a danger of using the pressure vessel for gas and liquid mixtures as intended after doing this process, I by no means imply the safety of the process described in the video and do not encourage people to use pressure vessels outside of their design specifications

@jadegecko 4 ай бұрын

Yeah, I was sitting here as a physicist, just two and a half minutes in, and I'm like "what- what are we doing here"

@ryanpolhemus9264 Жыл бұрын

Would love to see you mess around with a couple of McPherson’s other techniques: base switching and switch finishing.

@KevinKos Жыл бұрын

I agree. I am already thinking about the next one.

@rickwhite96 Жыл бұрын

YES! I've been to Edinburgh a handful of times and Panda & Sons is probably my favourite bar in the world. I strongly believe that Iain McPherson is a new genius of the culinary world and I couldn't be happier to see him featured! Thanks you Kos & Co for bringing more attention to Iain and his freezing techniques!

@KevinKos Жыл бұрын

Thank you for watching the episode! I hope I'll be able to visit Panda & Sons soon. Cheers!

@bruceharlick3322 Жыл бұрын

You are rapidly becoming my favorite KZfaqr for science experiments. Thank you; I can't wait to try this technique.

@KevinKos Жыл бұрын

Much appreciated! Thanks a lot!

@phantomhandofcocktailtime6911 Жыл бұрын

These cocktails were so good you should do them tw-ice 🥶

@chrisschoenthal3725 Жыл бұрын

I love episodes like this that try new, cutting-edge stuff!

@KevinKos Жыл бұрын

Glad you like it!

@lizakiefer9680 Жыл бұрын

I absolutely LOVED Panda and Sons. The atmosphere was amazing, the staff was so lovely, and of course the drinks were top notch. I even bought a pin to take back to the states!

@OldFashionedWays Жыл бұрын

such a cool idea. always so much information on your videos. thanks and cheers

@KevinKos Жыл бұрын

Glad you like it! Cheers!

@josecorchete3732 Жыл бұрын

Great video as always. Your dedication is commendable 😊

@KevinKos Жыл бұрын

I appreciate it! Cheers!

@user-wz8en1ov7n Жыл бұрын

I've always preferred the sharp taste. However I found out mild flavors also have distinct characteristics that I like. This video is very educational and entertaining at the same time. It's always a pleasure to learn different ways to make special cocktails. It was a very good challenge to try during the May holidays in Korea. Well done. Thumbs up.

@HighKingTurgon Жыл бұрын

I read the same article-and dismissed it as a technique beyond my capability or desire. Thanks for delving deeper, Kevin!

@KevinKos Жыл бұрын

You are welcome!

@scottjohn4246 Жыл бұрын

Genuinely amazing

@MrMoney331 Жыл бұрын

This is super interesting. I don't know if I understood most of it. Gonna have to go back and watch again.

@gumplebumpproductions Жыл бұрын

Freeze a cocktail using a whole bunch of math to figure how much water is necessary for freezing. The pressure can’t expand so it all gets driven inward. When it thaws pop it a bottle, chill it again in the fridge, stir with ice because it’s clearly still not diluted and cold enough, strain and enjoy.

@KevinKos Жыл бұрын

Glad you like it! Thank you Cabbage Hatch for the explanation.

@jonathanlatta20 Жыл бұрын

Wow! Cool technique and so accessible to the home bartender.

@KevinKos Жыл бұрын

It really is! Iain McPherson is a true mastermind!

@scottishgeekguy Жыл бұрын

Very cool. Love the look of your videos..

@timkloppenburg1254 Жыл бұрын

Thank you for this amazing video, Kevin. This freezing technique made me think of a different freezing technique, Freeze destillation. It's the opposite of normal destillation. Not using the different boiling temperatures, but using the different thawing temperatures for seperating liquids. it's been used in the beer industry in the Netherlands (I've got a 26%abv freeze distilled beer at home), but I haven't heard it being using in the mixology industry. Have you heard of it ever being used?

@KevinKos Жыл бұрын

I have heard of it. In fact, Iain has some similar techniques as you described. Switching is the one that really caught my attention, but it's hard to make it at home with a regular freezer. Thank you!

@tarekhaddad9563 10 ай бұрын

Heyy Kevin, thank you for your amazing videos...just have a question, how do we calculate the dilution for each drink? And the amount of fruit/herb? Thanks in advance

@jonasfeddersen551 Жыл бұрын

I'm not fully aware of new innovative techniques in the world of bartending, but I work in the coffee industry where baristas for competitions use freezedestilled milk in the milk drinks- this is a way to concentrate said milk and make a higher sugar and fat content without altering the flavour. I mean this could be applied to make some of the non alcoholic ingredients that goes into a cocktail? I presumes juices of fruits or citruses would be freeze-destill-able? Cheers:)

@KevinKos Жыл бұрын

Iain does that too, in his latest cocktail menu. This might be the next episode using one of his techniques. Thank you!

@darrenflavelle1845 Жыл бұрын

Incredible technique, I'm definitely going to try it.... when I get back from Slovenia! I'm going to Ljubljana, Jesenice, and Most na Soči in a week. I am obviously going to Hiša Franko when I am in Most na Soči, but I was wondering if you had some recommendations for restaurants and cocktail bars in Ljubljana or Jesenice? Thanks for the wonderful videos, Kevin! I've learned so much!

@KevinKos Жыл бұрын

Hi! There are some cocktail bars in Ljubljana that it's great to visit. Hit me up on Instagram so I can give you some recommendations. Cheers!

Жыл бұрын

Hope we will have a chance to visit Panda&Sons and try some cocktails there! Awesome Ian!

@KevinKos Жыл бұрын

That would be awesome!

@plantex625 Жыл бұрын

Very interesting video, this is my favorite cocktail channel on youtube. Ive been messing around with coffee infusions myself, I wonder how this would affect a hard bean as opposed to a soft fruit? Cheers from Boston

@KevinKos Жыл бұрын

Thank you so much! Interesting ideat! That's for sure something worth trying. Thank you!

@SiCibartender 8 ай бұрын

@kevinkos first, thank you so much for another useful lesson! second, I have a lot of questions but the one I would like to ask is: is it possible to use this technique with cocktails that have juices too? Thanks in advance!

@scourgedwithremorsex Жыл бұрын

Amazing Video Kevin! As always! \m/

@KevinKos Жыл бұрын

Thank you!

@tucopacifico Жыл бұрын

Came by Niagara Bar the 27th, which was a holiday in Slovenia. Lora (sp?) made us most welcome and made two delicious Aviation cocktails. The view of the swans in the Drava made it a day to remember indeed! Slovenia is one of the most beautiful countries in the world, and we enjoyed it immensely. Cheers!

@KevinKos Жыл бұрын

Hi! Thank you so much for stopping by! Lovro told me about you and I am so happy you enjoyed the cocktail at Niagara. Lovro really is a true professional! Thank you again and I hope you'll come back to Maribor again soon! Cheers!

@tucopacifico Жыл бұрын

@@KevinKos We hope to come again soon, spent 16 days soaking up Slovenia and Croatia, and I can say I had some of the best wines in my life, and I am from Northern California. The people were amazing and my pitiful Slovenian/Croatian was not a problem because almost everyone spoke excellent English, thankfully. I am almost afraid to say how beautiful it was, because I don’t want it spoiled. Lovro deserves a raise, btw. 🥂

@stevenjacobs2750 Жыл бұрын

Fantastic video. Excited to mess with this.

@KevinKos Жыл бұрын

Enjoy!

@jordanl2317 Жыл бұрын

As for the colour leeching, I would suggest the ice crystals disrupt the cell walls of whatever you’re diffusing and release coloured compounds in the same way as the trapped flavour compounds we’re doing this for

@aristoth Жыл бұрын

I love that beehive coupe glass! Where did you find it?

@KevinKos Жыл бұрын

It's from Libbey. I love it too!

@newluke500 Жыл бұрын

Hey Kevin coming from the coffee world trying to expand my knowledge of cocktails and technique(for competions and fun!) is there a reason to use ml volume measurements instead of weighing in grams? Specifically for smaller measurements, I know see how using ml would be easier for larger volumes. Love your content by the way!

@erwinseifert8211 Жыл бұрын

Basically because its a more precise way to measure out volume rather than other measurements because not every product has the same density.

@ibrahimkrhan8599 Жыл бұрын

The sous-pression technique seems intriguing, particularly when taking into account the applications of liquid nitrogen for altering flavor and texture. The low temperature can be highly beneficial. However, I have some concerns. It is not a particularly simple method, especially in terms of waiting time, and I wonder if the results are truly worth the effort. Rapid infusion may not deliver the best results, but its speed and efficiency make it a worthwhile option. Alternatively, another method involves freezing the material, such as raspberries, and then placing them in the desired spirit. After a day, the frozen item begins to release its aroma as some cells break down during the melting process, infusing the spirit with ease. Is there really a significant difference between this method and the sous-pression technique?

@gyaltshensherpa138 11 күн бұрын

@thecocktailpanda is a legend for the idea❤

@Sven_K. Жыл бұрын

Interesting Video and technique! What’s the difference between this and rapid infusion using NO2 in the iSi Whip? Would you do a side by side comparison?

@KevinKos Жыл бұрын

It's a similar technique. I might do that too. Cheers!

@tjonesjfk Жыл бұрын

I have a persimmon lemongrass white Negroni thawing right now. Excited to See the outcome

@KevinKos Жыл бұрын

let me know how you like it! Cheers!

@BrandonCerelius Жыл бұрын

Realize it needs really deep freezing, but feel like Switches didn’t take off as much as it should have - so many possibilities!

@user-oi8hv3qr9c Жыл бұрын

非常有可操作性的技法，，，学习了

@LorenzoAmati1990 Жыл бұрын

Amazing! Do you think it's possible to use a stainless steel bottle? Like the reusable ones you find on Amazon or the amount of air in the walls is a problem? Thank you

@KevinKos Жыл бұрын

I am not sure if this steel holds enough pressure.

@andrewb9942 8 ай бұрын

Cool technique, and definitely building pressure in that container, but it likely won't freeze more than a litttle but because the freezing point declines as pressure increases. Just be careful with how cold your freezer is: water can exert hundreds of atmospheres of pressure from freezing expansion force, which can cause even thick steel pipes to burst.

@Swindellium409 Жыл бұрын

How did you calculate your freezing temperature as a function of ABV? Super cool video btw

@KevinKos Жыл бұрын

I used some web calculators for that. Thanks!

@AngryCocktails Жыл бұрын

That is a really interesting technique

@KevinKos Жыл бұрын

it really is! Thank you!

@tiagoserrano2890 Жыл бұрын

Hey Kevin, did you leave it unfreezing in the fridge or at room temperature? Thanks a lot and keep up the great work! Cheers from 🇧🇷

@KevinKos Жыл бұрын

At room temp, it's faster. You then place the bottles in the fridge before use and stir briefly over ice. Thank you for the kind words, Tiago! Cheers to Brazil!

@samishearer6879 Жыл бұрын

If we were to want to attempt infusing a classic Daquiri with different fruit flavors via this technique, would it freeze at a 55% dilution?

@spielesteven6831 Жыл бұрын

that looks fun : )

@guiwood Жыл бұрын

Kevin, do you think that this technique damages the keg for using with its regular use later (meaning CO2 pressure)?

@KevinKos Жыл бұрын

I don't think so. It's expanded slightly, but I think there shouldn't be a problem. However, if you want to be 100% sure, it's best to have a ker special for this technique.

@RPaulmagnuson Жыл бұрын

I live in the states. How could I get myself a copy of the pandas and sons menu?

@jordidjerahian175 Жыл бұрын

What about using herbs like mint or basil with the sous pression techniqe? Or even citric peels. Would the flavour be overwhelming or maby bitter with the peels?

@KevinKos Жыл бұрын

I think Iain is already doing some sous pression cocktails with herbs so you're on the right path. I think peels would work as well. Best way is to try it out 🤩

@-Seeker- Жыл бұрын

You're the first YT Channel I've seen use Citadelle Gin. I don't know if it's just not (or rarely) available in the US, but it was quite a surprise.

@vismundcygnus2800 Жыл бұрын

I haven't had any trouble finding Citadelle in the US. It's one of my favorites!

@KevinKos Жыл бұрын

Great gin for sure!

@czechrebel Жыл бұрын

Does this technique work well, or any different, with citrus+sugar mixed drinks?

@coco805 7 ай бұрын

I don't suggest measuring volumes using a beaker, even if there are graduation on it. The precision of this measurement is often 15% off or more as the markings are just painted on with a screen printing and are not calibrated. Since you have graduated cylinders, you should use those instead - the precision there is closer to 1-2%. Cheers from a chemist!

@tomhydzik8803 Жыл бұрын

Great video! you could try diluting the cocktails with ice instead of water and speeding up the process?

@KevinKos Жыл бұрын

Yes, you can do that too.

@anthonydevantier8851 Жыл бұрын

Doing this with pomegranate!! What kind of cocktail should i riff off of?

@photojoseph Жыл бұрын

Very interesting! The Manhattan seemed quite diluted… at 45%, that's much more than a little melt from ice while stirring to chill if making normally. Did the cocktail not taste… thin?

@KevinKos Жыл бұрын

45% sounds like a lot, but it's not too much. The recipe is from liquid intelligence, where Dave Arnold used the same dilution and alc vol in his Manhattan. You will be surprised how much water we get by stirring and chilling. However, my first try was with less dilution, but it didn't freeze in a regular freezer because of the higher alcohol volume.

@photojoseph Жыл бұрын

@@KevinKos fascinating!

@ibrahimkrhan8599 Жыл бұрын

The dilution might seem high because people typically calculate it based on the final product's volume. However, in this case, the dilution is determined by considering the individual ingredients' volume during the cocktail's preparation. This method provides an understanding of the dilution in relation to the components used. When assessing the dilution based on the end product, the value is approximately 30-31 percent, offering a different perspective on the overall mixture.

@user-dm1tv6nl2e 7 ай бұрын

This sounds like a couple of things are happening and id be curious how they compare to not either not freezing, or freezing only the grapes. 1. I've heard from other videosthat putting alcohol in the freezer damages flavora (i assume oils or other compounds are being broken down). I assume this is happening with the various alcohols in the cocktail. 2. Grape cell ealls are being damaged by freezing and thawing, allowing an amount of juice to escape (with a possible contribution from the skins). I'd be curious how fresh pressed grape juice compares, likely a more present flavor. 3. I'm curious if the inventor of the technique tried using this method for fractal distillation of the cocktail, allowing water to be removed to concentrate.

@_Liquidlifestyle Жыл бұрын

Genius

@scottjohn4246 Жыл бұрын

Cocktail Time with Kevin Kos doesn’t miss

@KevinKos Жыл бұрын

Thanks!

@CammanderDart Жыл бұрын

Would it be possible to suppress citrus fruits for making super juice

@KevinKos Жыл бұрын

It might, but I don't see it as a neccesary step for the super juice.

@thomasdavis8049 Жыл бұрын

I think this would have been more interesting to compare the notes using rapid infusion vs the freezing technique. I’m still not sure it would be different.

@eyespy3001 Жыл бұрын

Agreed. In fact, I thought that’s where this video was heading when I saw the iSi whipper, but unfortunately that’s not what we got. To me, this technique seems like a waste of time to achieve what can be achieved in minutes with rapid infusion.

@KevinKos Жыл бұрын

Thank you! Yes, this would probably be better to compare.

@NoShenanigansVT Жыл бұрын

Might not be your wheel house, but would love to see you play with a rotational evaporator to make tinctures

@KevinKos Жыл бұрын

Expensive gadget for sure 😄 Maybe Buchi will send me one to try it out 😃

@adashofbitter Жыл бұрын

I'm not completely sold on this. Is there a benefit to this as opposed to rapid infusion? One thing that puts me off is that the drinks are prediluted but to chill them again you need to stir them over ice, diluting them even more.

@Timpranillo Жыл бұрын

Any thoughts on using herbs in this technique? Mint?

@KevinKos Жыл бұрын

It will work too.

@alessandromichelacci4464 3 ай бұрын

Sorry but I didn't get one thing: why you stirred the first cocktail before serving, adding diluition, and serves the manhattan straight out the bottles without doing the same? What does change from preparing the first cocktail with the keg and the second one with the cream whipper?

@alpakkaya1309 Жыл бұрын

Hey Kevin, I need this coupet with lines 😮 Can you send me link?

@KevinKos Жыл бұрын

I know it's Libbey, but not sure of the right name for this glassware line

@cparks1000000 Жыл бұрын

Typically, freezing leads to contraction. Water is one of the exceptions due to the polarity.

@arielsanchez6851 Жыл бұрын

Sounds like molecular gastronomy but with alcoholic beverages

@orciuch 11 ай бұрын

Wonder if this would work on a bitter recipe.

@KevinKos 11 ай бұрын

I am not sure about bitters here. I would still rather go with classic infusion with bitters.

@danniemck Жыл бұрын

I wonder if you can infuse burnt wood into a cheap whisky. Would it take on unwanted flavours or not*

@fratdag7890 Жыл бұрын

🥶🥶

@elliebellie1983og Жыл бұрын

I wonder if you could use this technique to infuse vinegar and syrup for shrubs and cordials? 🤔

@KevinKos Жыл бұрын

Since alcohol doesn't expand and the water does, I am afraid that using this technique with shrubs and cordial wouldn't contain the pressure only inside the keg. It might expand.

@elliebellie1983og Жыл бұрын

@@KevinKos good point, thank you!

@MyPancho1 Жыл бұрын

@maximkuleshov8852 Жыл бұрын

How it's different from jacking - when you freeze a fruit and let it thaw in spirit? It seems more involved in terms of equipment, time and effort. I.e. I would just freeze grapes and put them in gin

@HarroTracks 11 ай бұрын

Is it possible to sous press just a spirit by itself

@KevinKos 11 ай бұрын

you would need ultra low temperature freezer that.

@IvandisDeus Жыл бұрын

Do you actually work in a bar yourself or are you a purely hobby bartender? I Just love all of your videos and love so much learning from you! You are a big inspiration to me :)

@KevinKos Жыл бұрын

I used to work behind the bar, and I have been in the hospitality business for 17 years now. Thank you so much!

@brianfabianalamillanava4616 Жыл бұрын

Ill try green grapes…

@KevinKos Жыл бұрын

great idea!

@jordidjerahian175 Жыл бұрын

Dont use the white pith of citrus fruits. Ik makes de cocktail bitter. I have tried.

@moongoosemcqueen Жыл бұрын

Will you put out a calculator or this one as well?

@MichaelPace2.0 Жыл бұрын

Iain is fuckin sick

@malcolm4458 9 ай бұрын

This video should have 10x more views. Because there are no onlyfans girls on your video you're not getting millions of views. I respect the integrity.

@KevinKos 9 ай бұрын

thanks!

@mdbbox5660 Жыл бұрын

This is a cool technique (sorry, couldn't resist). Good tip about using a whipping siphon as a test before moving on to batches that need a full bottle of booze.

@KevinKos Жыл бұрын

Thank you! 🥂

@davidcapron Жыл бұрын

Nitro Whipper full and in the freezer, you might want to have a look at the amount of bitters suggested in the chart, it says 163ML

@ellyam991 Жыл бұрын

Am I in before Tim? 😂

@KevinKos Жыл бұрын

Look like Time took some time off 😄

@widggman Жыл бұрын

out of context a bit, but we (I) all know where you get your ties!

@KevinKos Жыл бұрын

Awesome! In this case, you can order the same one as the one I am wearing 😄🥂

@widggman Жыл бұрын

@@KevinKos -- want to know -- damn, couldn't even proof read a single sentence comment. gonna need a drink 😏

@MrMoney331 Жыл бұрын

Wut....😁

@SnowcamoZ 9 ай бұрын

Great channel and mouthwatering cocktails, but... this time the 'science' is completely wrong. 😞1) This pressure does not affect liquid or solid ingredients in any way (it would affect things containing gases, like oak chips). 2) The pressure is very low, the containers yield readily and thus limit the pressure buildup (the 'freezing pressure' of water is ~ 40 000 PSI, only a gun barrel could handle that) 3) The only effect here is the formation of ice crystals, which rupture the cell walls of the grapes and release the contents more freely (do a blind test without the 'pressure' vessel to be convinced). Again: great results, but wrong explanation. Freezing can be used to do a number of other things (some perhaps illegal!), too, but the pressure effect is just imagination.

@KevinKos 9 ай бұрын

Thank you for this explanation! 🥂

@SnowcamoZ 9 ай бұрын

Thank YOU for the best cocktail channel ever. 🙂 Especially the homemade versions of famous brands. Keep them coming! Campari, one day perhaps? 🍸