Which pre-batched cocktail will you make first? Do you agree with PhotoJoseph's choice 😉? Check out his channel here: kzfaq.info See how to make the Basil Cucumber Cordial: kzfaq.info/get/bejne/nK6gZaiWksW1po0.html See how to make Super Juice: kzfaq.info/get/bejne/aLhxZqSSqLWbcWw.html See how to make Super Syrup: kzfaq.info/get/bejne/btKWiqWp2a6amJ8.html Find my cocktail calculator here: www.kevinkos.com/pre-batched-cocktails Check out the first Pre-Batched Cocktails episode: kzfaq.info/get/bejne/aatdaMyTkt7Wn4U.html Check out our CURIADA collection of bottles: bit.ly/bottleshopandmore 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/

It was so great to join you and your crew, Kevin! Thanks so much for inviting me over, and I’ll see you again next year!

The batch cocktail series is phenomenal, Kevin! Love that you also have the calculator on your website. (Also, pleasantly surprised to see Photo Joseph here! We follow him for his livestreaming videos)

So Photo Joseph getting to drink a cocktail straight from the hands of the “Kevinator” himself. Hallowed territory in this cocktail world. Sweet! 🤙🏽

Love this videos of pre-bathed, cordials and super things. I believe if ppl started to work around this concepts more often, and started to investigate more, bar industry could lead into a new era of the gastronomy. Not stayin behind the kitchen industry. Absolutly one of the greatest (if not the best) channels for the bar community!

All of these cocktails are so easy to make, you can do them with one hand 😉.

After months watching your video, I finally decide to try the basil smash pre-batched, since it's my favorite cocktail of all time. Couldn't clarify as perfect as you even after four times through the tissu. I will try to increase my technique by trying again and again, but first let's sip this cocktail on my winter garden while it's raining. Thanks Kevin

So cool to have your actual Patron on!

Fantastic video and Drinks as always... It's only 10 am in Mexico and it's too early to get a drink... But I guess that it is Noon somewhere else... so cheers!!! 😁

Margarita is great, but the Paloma is just so crushable! 🤤

I couldn't believe how matcha would turn the whole cocktail to green! beautiful and delicious!

Coming in clutch again Kevin! I was just trying to figure out a couple pre-batched cocktails for tonight!

I love these prebatched cocktails, please do more!

Another awesome video! I’m so glad I found you as I work on opening our little craft distillery and tasting lounge in Canada. So much inspiration and the super juices are going to help so much!! 💕

I can’t believe you did a part 2!!! Thank you so much! 🍾😊

Wow photo Joseph I follow him from back in the day of aperture expert! That is crazy! Bought his courses until aperture was discontinued! My wedding present (lumix) was because of him what a pleasantsurprise!

I love the sound of that basil cordial

Will try the basil smash for sure, great video again!

Kevin, These recipes look fantastic to pre-batch with, and the presentation. Bravo!!!

OMG!!! They all sound so gooooood🤪🤤😋😁👍

The flavor of matcha fits in really well in a Gin Basil Smash. Need to try it for sure!

Your channel is an amazing combination of useful and decadent, I love it.

Another awesome and very helpful video from you guys. Love it

Me and my buddy used to mop the liquor store his brother in law worked at speedys liquor. He would let us pick a small mixed not the hard liquors so we tried best I can remember; tequila sunrise( my go to) Tom collins shirley temple maitai grasshoppers longisland tea ....... Strawberry daquiri brass monkey. Back in the early mid 80's we liked just plain clear pepe lopez. Cant seem to find it now. We tried others pepe was the only one didnt need salt or lemon and no hangovers

And no representative a reallly great psico

Going to make some paloma later this summer

I was wishing the Paloma would win the vote, but this is so much better! 😃

Awesome as always! I was inspired by your last video and made some prebatches for camping trips this summer... your margarita calculator works great, also made pre batched Mai Tai, Side Car, Penicillin and Royal Bermuda Yacht Club... question for you: do you have a specific method/formula for figuring out the precise weight of each ingredient?

Another great video!! I will definitely be trying these recipes out! :D

So the Paloma or pisco won’t be sour and bitter being pre batched? This sounds too good to be true!! And how different are those two from cocktails made at the moment?? Thanks so much!

Amazing! 🚀 I'm hosting a school reunion this month, I guess me and me former classmates will toast with pre batched cocktails!

I tried the basil smash recipe last night, and when I woke up this morning it was cloudy! It almost looks as if there was fresh lemon juice with a bit of pulp poured in! Not sure what happened, so if someone could give me some idea of what happened that would be lovely!

I wish the cordial would taste more basil like. I compared back to back one with basil smashed and one with the cordial and there is so much more brightness with the fresh version. Did I do something wrong? Maybe less than 15 second blanch next time.

Great easy way to batch cocktails. I have been watch PhotoJoseph for awhile now. We both use Lumix cameras.

Have you come up with a Ginger Syrup that really brings the ginger heat not just the flavor..... I have tried and tried. Oleo Saccharum, Oleo Citrate, high proof extraction.... No luck

Not sure if you've covered that before, but how do you make your ice cubes? Do you cut it yourself out of a big block, or do you have an ice maker (if so, I need to have one)!

just use for paloma grapefruit soda like thomas henry or three cents ....

Hi Kevin! I have loved your videos for a few years now and you have helped me level up my cocktail game at home during the pandemic and putting on cocktail events for friends and family. I have started working at a bar now and am wondering about the etiquette of brining some of your originals to my new bar. We are a small pub with an emphasis on a great cocktail menu and I just want to make sure I am not doing something wrong before pitching drinks to the manager. Thanks!

Hi kevin im from peru and the really pisco for the great categori is porton. Barsol is so very citric

Thanks for the video on pre-batched cocktails! These are awesome for hosting. Can any of these go in the freezer or will they all freeze through? Also, how many oz are the bottles you stored them in?

@KevinKos, Any recommendations for citrus adjustments for different types of fruits and vegetables? I would love to experiment with citrus adjusted tomato juice or fresh cucumber juice but have been having trouble sourcing proper info on the acid levels of most produce, great vid, cheers!

Hi Kevin! Dit exactly what you said in the video but I ended up with only 230gr of cordial. After blending the cordial with the gin using you batched app online, the cocktail tasted a little sour but the taste of Basil was nowhere to be found… what should I do 😅✌️?

Since fall is coming up you should do a pumpkin pie flavored wiskey cream liquor or maybe white chocolate drink

Hi, I just wondered why you clarified the basil cordial just to put the colour back in with the matcha? Would the taste or the colour of the basil deteriorate over time if you don’t clarify? Also would love to see you do a tiki episode. Mai tai, trader vic’s grog, painkiller to name some tiki cocktails you could try.

Kevin I have a question. when you finished batched cocktail. how long I can store in my refridgerator?

Niiiiiice😊

Kevin thank you yet again! #cocktailgoat

many days resists in a fridge?

Are you gonna do some infusions and explain how they work thanks keep up with the amazing videos which you are making

Hey Kevin, just a quick doubt, I heard from a friend that shaking cocktails with gin end up making the botanical aromas to fade away. Does it make sense?

How would you scale up muddling to a batch size? I'm making a scaled up version of a pumpkin old fashioned that calls for muddling one orange wedge. I'm making a batch size of 10 servings. Do I just muddle 10 orange wedges and let that infuse into the whole batch? Or is there a smarter, more precise way to get that little bit of juice and oils from the orange into the batch?

Do i need the agar agar for the cordial?

How can I send you suggestions for future episode?

could we replace the agar with pektinex?

OK, so another fail for me. Mine looks exactly like yours all the way up until I am straining. I can not get it clear and it seems WAY TOO thick, it doesn't even strain through cheesecloth or nut milk bag. You don't say in the video how long you strain it for. The clear-ish liquid I get after straining is very little and is still very thick. Should I add water? Lemon juice? I want to salvage this!

So now 4 (and some 5) star hotels all around London have no excuse for delivering subpar (and sometimes straight horrible) mixological concoctions.

Goodshit brother but too fast 1 per show

eighth