Never Buy LIMONCELLO Again - Try These 3 Homemade Versions!
Рет қаралды 142,115
Күн бұрынYou'll never have to buy Limoncello ever again after making this simple recipe for the Ultimate Limoncello, that you can use for other fruits to create rich and flavorful Orancello and Limecello! All of our “cellos” will have the same ABV and sugar levels, so they can work interchangeably in your next cocktail, but better than that, they will also be 5 times cheaper than what you’d pay at the store - and that’s music to my ears. As always when working with peels, remember to get some organic fruit, and then pull up a chair and get ready. It’s Cocktail Time!
Get a Magnetic Stirrer here: geni.us/YOByg5
Get the recipe for Limon-, Lime-, and Orancello here here: www.kevinkos.com/post/lemonce...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
🙏 𝗦𝘂𝗽𝗽𝗼𝗿𝘁 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗣𝗔𝗧𝗥𝗘𝗢𝗡: / cocktailtime
🍸 𝗗𝗼 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗯𝘂𝘆 𝗺𝗲 𝗮 𝗰𝗼𝗰𝗸𝘁𝗮𝗶𝗹?: www.buymeacoffee.com/kevinkos
A massive thank you to all our Patrons for their support, especially "Old Fashioned" patrons Julien Laucke Johannes Haas, Aaron Merkle, Mike Conners and “Negroni-Wall of Fame” patrons Cesar Garcia, David McDermitt, Joerg Meyer, Nikola Bulajic, Kris Kemp, PhotoJoseph, Kyra Carbone, Benjamin Tran, Hokky Tio, Trevor Harbeard, David Bryne, Gerard Fortuna, Oleg Smityuk, Per Almén, Eric Lindstrand, Bo Yin and Jan Verdier!
Check out the episodes when they joined and their spots on the Wall of Fame here: www.kevinkos.com/wall-of-fame
📨 𝗡𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿
Join “the Cocktail Times” newsletter and get secret cocktail tips and my answers to the most frequently asked questions! Sign up here: www.kevinkos.com
🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦
Get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 if you live in the US: bit.ly/Bartools
🔬 𝗠𝗜𝗫𝗢𝗟𝗢𝗚𝗬 𝗚𝗘𝗔𝗥: geni.us/h0A2aC3
● Precision scale: geni.us/cWyu
● iSi whipper: geni.us/kG7oS5
● Mortar & pestle geni.us/QLALC3
● Bitters bottles: geni.us/iOM1b4E ; geni.us/5KSIdv
● Works Apron by WELLTA: welltaboualaphanh.com/
● Sous Vide cooker set: geni.us/ldAXX2
● Precision scale: geni.us/cWyu
● Chemex: geni.us/TEPWJ
● Blender: geni.us/qNY76
● Magnetic stirrer: geni.us/YOByg5
● Mortar&pestle - geni.us/sUSGNs
📖 𝗕𝗢𝗢𝗞𝗦: geni.us/PgQ3Um
● Liquid Intelligence by Dave Arnold: geni.us/MIgy
● Drinking Distilled: geni.us/USRt
● The Bar Book: geni.us/LqMZ
● The Flavor Matrix: geni.us/9PJj3R
● STB Cocktail Guide: geni.us/6rtBo
● Imbibe!: geni.us/2ukBld
● Meehan’s Bartender Manual: geni.us/kYNiW17
📹 𝗦𝗧𝗨𝗗𝗜𝗢 𝗚𝗘𝗔𝗥: geni.us/tDzbg
● A-cam: geni.us/CQCHSS
● main light: geni.us/j4lAbU
● practical light: geni.us/IIZe
👕 𝗚𝗲𝘁 𝘁𝗶𝗺𝗲𝗹𝗲𝘀𝘀 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗠𝗘𝗥𝗖𝗛 𝗵𝗲𝗿𝗲: my-store-11171765.creator-spr...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
Check out last week’s episode and learn how to make fiery Ginger Liqueur at home: • Make Your Own Ginger L...
🤝 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕, TikTok or 𝗪𝗘𝗕
● kevin_kos
● cocktailtimewithkevinkos
● www.kevinkos.com
0:00 Today on Cocktail Time
0:35 What You’ll Need
1:19 Making Limon-, Lime-, and Orancello
5:01 Margaricello Comparison
6:47 Bottom of The Glass - 4 Year Anniversary!
7:20 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #limoncello #liqueur
@KevinKos 27 күн бұрын
Do you think Lime- or Orancello can beat the classic Limoncello 🤔? Get a Magnetic Stirrer here: 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/
@centurione6489 21 күн бұрын
The only citrus that can compete with lemon is true tangerine (difficult to find). Always Make sure that no "white" stays with the peels. Cheers.
@MarkImaanaLaibutaMIL 8 күн бұрын
Živ, veš kje bi to pri nas prodajali? @KevinKos
@Doktorgompen 5 күн бұрын
In my country alcohol above 60 % is restricted. Do you have any suggestions to adjust the recipe to accommodate this? Perhaps substitute half of the water with spirits, just at the top of my head?
@ascaniosobrero 23 күн бұрын
After removal of the peels (as you say, 2 or 3 days are enough), but before adding water/sugar, you should let the extract rest for a week or so. Esterification reactions take place with alcohol (diluting with water would mostly stop them), to smooth the taste and improve the flavor. To limit the initial time of infusion to 2 or 3 days is not out of the blue: there is a good amount of scientific literature on limoncello, given its economic relevance.
@Gmod2012lo1 13 күн бұрын
should you shake it on occasion or just let it idle for a week?
@ascaniosobrero 13 күн бұрын
@@Gmod2012lo1 to shake is always better: any chemical reaction benefits from this
@thomasguen998 12 күн бұрын
In what environment should you rest the extract? In the fridge orroom tempature? Covered or uncovered? Thanks!
@chrisgoz7673 12 күн бұрын
@@thomasguen998room temp or cool. Dark place to preserve the color. Covered to prevent evaporation.
@ascaniosobrero 11 күн бұрын
@@thomasguen998 Room temperature: at low temperature chemical reactions are slowed down, sometimes too much. Closed container, to avoid evaporation. Not in full light could be better, but in this case I don't think it makes a great difference
@StevetheBartender_ 26 күн бұрын
Are you trying to put my distillery out of business Kevin!? Haha… great video as always!
@drew45footballskater 26 күн бұрын
Nothing wrong with a little friendly competition yes?
@KevinKos 26 күн бұрын
I'm coming for Big Limoncello! 😂
@StevetheBartender_ 26 күн бұрын
@@KevinKos haha, with our volumes I’m pretty sure we’d be classed as one of the little guys!
@Varraz 26 күн бұрын
Last time I checked threefold did not deliver to europe, otherwise I'd have already bought a few bottles
@StevetheBartender_ 26 күн бұрын
@@Varraz not yet unfortunately.. we’ve had some conversations with importers/distributors but nothing has eventuated. Hopefully soon!
@tucopacifico 27 күн бұрын
I like to let the peels infuse in the grain alcohol for at least a month, then I make oleo saccharine with fresh peels In sugar for a few hours, add boiling water, cool, strain and add to the abv I want. Takes time but verrry lemony 🍋🍋🍋. Glad you stressed using organic citrus, supermarket citrus has Apeel or something similar you would not want in your cocktails. Congratulations on 4years, cheers!! 🥂💃🏽
@KevinKos 26 күн бұрын
I found Orancello that was infused for a week a bit off. Two days of infusion in NGS yielded a great amount of essential oils to me. Thanks for sharing and the support!
@TehMvnk 23 күн бұрын
@@KevinKos I've only made limecello once, but actually used an immersion circulator (effectively, sous vide limecello) for about 5 hours. It worked incredibly well, and the resulting limecello was dangerously delicious, coming out at an ABV of 66.6% (intentionally, kind of as a joke). I may have to give your method a shot, but it would definitely have to be exceptional to compete with what I ended up with.
@chrisgoz7673 12 күн бұрын
@@TehMvnkwhat temperature for the 5 hours?
@TehMvnk 11 күн бұрын
@@chrisgoz7673 I can't remember if I did 139 or 163.
@Rockzilla1122 6 күн бұрын
Fact check. Search your sources next time. Apeel is a cleaning product that was misrepresented as being the same as a completely different product used in produce for misinformation campaigns on social media. the AP has an article on this. *"Posts misrepresent safety of produce-protecting solution from Apeel"* By Angelo Fichera Published 9:52 AM MDT, April 18, 2023, Associated Press.
@kippie8200 27 күн бұрын
This is a really nice recipe. Iv been looking to get into cocktail making, and i was wanting an affordable version of these. Hell of a life saver, thanks for the video.
@KevinKos 26 күн бұрын
Glad it was helpful! Thanks!
@boozeontherocks 21 күн бұрын
Fantastic, I have been thinking about Limoncello for a while now., This is a great way to start.
@siggyincr7447 10 күн бұрын
I seen some people asking about using lower % alcohol for the maceration. I've tried with vodka and it doesn't work well. The resulting liquor is unbearably bitter, even being very carful to include as little of the white pith as possible. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. With nearly pure alcohol those bitter compounds stay in the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol. Though it still wasn't great.
@mattmason4338 25 күн бұрын
Cheers, friends of cocktails! Thanks for all your work!
@MrMilf-zy5xo 27 күн бұрын
Really surprised it is so easy to make these liqueurs! Will have to try it out for summer, thanks for the video!
@KevinKos 27 күн бұрын
Super easy! Hope you enjoy!
@Zante_on_google 2 күн бұрын
Try using sour cherries instead of citrus peels. Leave the cherries to soak in the alcohol for two weeks, then add the sugar syrup. I call it Cerasuolo (cherries are called "cerase" in Abruzzo, Italy)
@hcblue 21 күн бұрын
The colors are so pretty 🤩
@phantomhandofcocktailtime6911 27 күн бұрын
When life gives you lemons, make Limoncello 🍋! Now, where do I get the limes and the oranges 🤔?
@brianherman503 25 күн бұрын
Congrats on 4 year, and a great episode! 🎉🥂 🍋
@thanoskontos6881 24 күн бұрын
Congratulations 4 years for all this content, experiment, excellence and work ethic! Greetings from Greece! 🎉
@KevinKos 22 күн бұрын
Thank you and cheers to Greece!
@KernsJW 23 күн бұрын
I like to invert the sugar and usually aim for around 5 days on the peels. Yours looked great!
@SwedeInCPH 21 күн бұрын
Limoncello on licorice root are soooo good. You really can taste all the fragrance levels of the natural licorice.
@tryoutm 27 күн бұрын
Na Zdravje and thanks for your work. I’m always happy when I can show a new episode
@KevinKos 26 күн бұрын
Na zdravje! Much appreciated!
@shader26 21 күн бұрын
A few years back in Rome (campo fiore market) we picked up some melonciello. Wonderful! Since have found similar in Sorrento, but living in Norway I can’t buy it so it’s only on our trips we get to buy some. Fantastic in summertime after dinner.
@ErikBlomqvistSwe 27 күн бұрын
Inspirational, as always, Kevin! And congrats to four years! I've been here since almost the beginning and my home mixology skills have really elevated thanks to your channel! I've made Limoncello before, but with vodka. What ratio to peels, vodka and sugar would you recommend if you can't get a hold of anything higher than 60 % (I live in Norway, where anything higher is classified as narcotics and therefore illegal)? Cheers!
@KevinKos 26 күн бұрын
I'm so happy to hear that! In your case, try using as high an ABV spirit as possible for the infusion (tincture) and then mixing it with vodka, water, and sugar to get the final 30% ABV. Planetcalc has a great calculator that can help you calculate amounts. Cheers!
@user-uv9zc3wh6z 27 күн бұрын
Well done for four years. I’ve learnt so much 🎉🎉🎉 Cheers 🍹
@KevinKos 26 күн бұрын
Thank you!
@jphodge 27 күн бұрын
I actually stumbled into a similar method when I was making citrus extracts to spritz over cocktails. I had excess so I diluted them in half to see if it made more of a difference and they turned opaque. I strongly considered making a liqueur out of it so I’m glad to see that it actually would’ve worked out. Cheers!
@KevinKos 26 күн бұрын
Perfect! Mist made like this is a super clever idea for perfuming the cocktail! Cheers!
@MrMoney331 27 күн бұрын
Cheers you guys to 4 years!!!
@KevinKos 26 күн бұрын
Thanks a lot!
@Serious_Drinking 27 күн бұрын
Will be definitely trying this out when bergamots come in season again. 😊
@KevinKos 26 күн бұрын
let me know how it will turn out! Cheers!
@xethified 7 күн бұрын
Bergamcello?
@PrinceLeigh 20 сағат бұрын
Having Closed Captions on really helps you understand what this guy is saying!!
@espen_rud 26 күн бұрын
Hi Kevin. Great video! I’m a huge fan of limoncello and i’ve wanted to make it for years. In my country, you can’t buy any stronger alcohol than 60% abv. Will this work? And if so, any tips for infusion-time and measurements?
@Brittoodles 27 күн бұрын
Congrats on 4 years!!!! 🥂 Cheers!
@KevinKos 26 күн бұрын
Thank you!
@svenschmidt8855 27 күн бұрын
Congrats to the 4th year on KZfaq! Will there be a limitless more years of fun and Cocktails will come. Cheers. By the way: Lemoncello, great!
@KevinKos 26 күн бұрын
Thank you!
@francescochiavetta9357 27 күн бұрын
Congratulazioni 🎉🎉
@SolzaRitoznoja 27 күн бұрын
looks refreshing
@KevinKos 26 күн бұрын
It was! Cheers!
@dimitrioszagreas2338 Күн бұрын
1000 Thanks man i made all three of them at my bar. one Question can you make it with sinamon sticks to ?
@mytreesloth 20 күн бұрын
I like this guy. He's a professional.
@chris-xq4eo 7 күн бұрын
One of my fave cocktails is an ounce of orancello over ice. Top with Prosecco. Add a dash of cinnamon bitters. So good in the beginning of the spooky season!
@psychonotice9480 26 күн бұрын
Perfect! The lemoncello we bought before was kind of… not the best, so it’s good I’ll be able to make it now!
@KevinKos 26 күн бұрын
Hope you'll like this one!
@GoldenKnightsFan_84 27 күн бұрын
Hey Kevin & team, I love the channel and never miss a video & i'm also subscribed to your email newsletter, I was wondering if you could possibly make a video on the best way to make a large batch of espresso martini's for either a large group or just to have on hand should the mood strike. This would be incredibly helpful, big fan from scotland.
@KevinKos 26 күн бұрын
Thank you for all the support! I made something simmilar with Nitrotinni but this might be something that I will do again on the channel.
@danpost4755 26 күн бұрын
Cheers!
@jeanlou3 26 күн бұрын
Do you recommend/not recommend using a vacuum sealer to infuse? I have a chamber vac sealer (Anova), it usually cuts infusion time by weeks (for stuff like cherry vodka for example), but in this case it may over-extract? If not I will try both methods and see the difference.
@ana.in.mallorca 23 күн бұрын
Hi Kevin Question...Can I accelerate the infusion process with sous vide? Instead of leaving in the jar for 2 days?
@ScooterFXRS 26 күн бұрын
Cocktail Time and dapper Kevin being the GOATs of bartending. 🍸
@mattia_carciola 27 күн бұрын
Pro-tip: after making them, wait a couple of weeks to let the flavour mellow and develop! Right after they're made the taste is slightly harsher, more bitter and also bit less complex, resting the final product for a while helps. Any idea on how to use the lemon or lime pulp beside drinks? Making some marmalade with mandarins or tangerines could be an option, since they're quite intense and could balance the lack of lemon zest, but sadly good lemons and good mandarins' seasons don't overlap...
@KevinKos 26 күн бұрын
Great point! You can freeze it and mix it with your next batch of super juice, but marmelade is a great option too!
@MattGravity 9 күн бұрын
in italy we call "scientific limoncello" great job always fire
@effortlessweb9816 Күн бұрын
Looks great, does it need to be refrigerated?
@victorntorres 11 күн бұрын
Thank you so much for the video! I'm in the middle of the process, waiting to take the peels out of the alcohol. Kevin, could I use the arancello instead of triple sec in my cocktails? Would it make sense? Cheers!
@KevinKos 10 күн бұрын
Definitely worth a try, but make sure to report back with the results! Cheers!
@bykawali 4 күн бұрын
How long can it be stored? And at what Temperature? Does the Bottle have to stay closed for it to be good for a long time or can it be opened once in a while? Nice Video! Thx in advance!
@martins3655 17 күн бұрын
I need to try with Blood Oranges!
@mdbbox5660 26 күн бұрын
Grapefruit-cello is also excellent and maybe my favorite. Also, when I've made 'cellos before, I always have to "age" my product for at least a month after I've added water and sugar. It's otherwise pretty harsh. My experience seems rare as I haven't heard this from anyone else, but my friends who tried the fresh vs. aged stuff agree that it was much better after waiting.
@BLenz-114 25 күн бұрын
Learned to make Limoncello in a local cooking class with the old Italian ladies and they definitely said aging would improve it.
@baptisteayyrd2609 27 күн бұрын
Cheers !!!!❤
@KevinKos 26 күн бұрын
Cheers!
@yodux8315 26 күн бұрын
What’s not to love about homemade citrusello ! Thinking of making homemade triple-sec for a while, any recipe ?
@israelumul4825 25 күн бұрын
Congrats on 4 years! 🎉 what is the intro song? Cheers ! 🖖🏼
@kylemayberry5073 24 күн бұрын
I'm curious if it'd be good to heat the water and sugar into a syrup before adding the extract? I would think it might clarify the final -cello for a better visual but I don't know if it would make the final product harder to mix or more likely to separate.
@jorgemorais9895 24 күн бұрын
Tangelo oranges make a superior tasting orange cello. I recommend tangelos from Florida or Australia.
@RedHotBagel 27 күн бұрын
Hey Kevin, the link to the recipe doesn't work! Thanks for the cool recipe, going to try these :)
@KevinKos 26 күн бұрын
Hi! Thank you for letting me know. It should be working now.
@kentweyand6347 26 күн бұрын
Hey Kevin, would it help draw the oils by creating an oleo-saccharum before starting the alcohol infusion? I’m sure you have hit this at all angles but I am honestly curious. Thanks
@KevinKos 26 күн бұрын
No need to because alcohol extracts most of the oils from the peels. If you would like to have more citrusy flavor then add more peels, but I believe this isn't necessary since you' might get too much oils in the Cello.
@kentweyand6347 26 күн бұрын
Thank you very much for the info…you do amazing work.
@punsaralakshan4647 27 күн бұрын
Amazing
@KevinKos 26 күн бұрын
Thanks!
@Shayeta 24 күн бұрын
What about adding 1/16 to 1/8 tsp xanthan gum to prevent separation? Blend xanthan gum into the water before mixing.
@MrMedicification 16 күн бұрын
Could you make this with lower ABV spirits? In my country, spirits above 60% abv is treated the same way as narcotics...
@dakotaglory 24 күн бұрын
Melli cello is a favorite
@subjektobjektpradikat7902 27 күн бұрын
did this during the season with bitter oranges, bergamottes and cedro-lemons.
@subjektobjektpradikat7902 27 күн бұрын
and the peels can be chopped and cooked with some water and sugar for aprox. 15 minutes an be used for baking cakes or plum pudding. if extracted for too long the peels get hard and nasty, in that case it might not work to use them in baking.
@darrinmacdonald9788 23 күн бұрын
What alternatives to grain alcohol? Can’t buy in Toronto..
@whoknew124 12 күн бұрын
im wondering what happens when you use 1.5 or even x2 the peels for the same amount of alcohol for extraction
@oliverbywaters8893 3 күн бұрын
Have you tried this with Blackberrys? Its alittle complicate due to the delicate berry, but very much worthwhile.
@tdevi1 26 күн бұрын
200 shooting days, and 400 cocktails?! Thats alot of free cocktails =P Congrats!
@KevinKos 26 күн бұрын
Haha. Thanks!
@robertbartkowski-wp7pf 27 күн бұрын
Kevin, I have a question for you, recently you made limoncello using the sous vide method, what is the difference in taste?
@KevinKos 26 күн бұрын
Thart one was made with the lefovers from making super juice. This one is less acidic and it's what you can get in the stores.
@sosigking6358 11 күн бұрын
calamansicello would be so bomb
@wallyB666 20 күн бұрын
Could you do tangerine?
@b0wseer 25 күн бұрын
For how long should I infuse with 40% alcohol? Can’t buy stronger than that in Sweden…
@fenner1122 26 күн бұрын
How long is this stuff good for!?
@oudhorg798 19 сағат бұрын
So is there a way to make this without alcohol? Love to make this for my kids. Tq
@AarreLisakki 27 күн бұрын
I wonder if it would make sense to make oleo saccharum before macerating the peels in alcohol?
@KevinKos 26 күн бұрын
No need to. Alcohol extracts most of the oils here.
@KaiserChromos 7 күн бұрын
Can I also use vodka, if I reduce the amount of water later?
@LeDardeursPalace 17 күн бұрын
That stirring thing, does it warm it up as well or is it just a stirrer?
@KevinKos 16 күн бұрын
It's just a stirrer, using a magnetic base plate and a small stirring rod, with adjustable speed. Handy, geeky and cool 😎 🧲 🌪️
@TheMrdarkflame 25 күн бұрын
any adjustments if you use 40% vodka instead of pure alcohol? They don't really sell that in Ireland
@siggyincr7447 10 күн бұрын
I've tried this because it's hard to find anything higher than 40% ABV in Costa Rica too. It doesn't work well. The resulting liquor is unbearably bitter. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol I found. Though it still wasn't great.
@TheMrdarkflame 10 күн бұрын
@@siggyincr7447 thanks, was going to try it myself but you saved me from it 😅 I might try to get 80%+ imported
@jasonp6908 17 күн бұрын
How many months can you keep them till they go bad
@TheBarIntern 21 күн бұрын
Can you make a homemade version of Mr. Black Cold Brew Coffee Liqueur Amaro?
@Roads4us 10 күн бұрын
I cannot find grain alcohol, is possible to make with vodka?
@0o761 17 күн бұрын
At 0.75 Speed, i can follow you 😂. A lot of people say, Berner( People who lives in the "Kanton" Bern in Switzerland) are slow. We're not slow, you're all to fast. 😂
@philam1973 2 күн бұрын
In the Philippines grain alcohol can’t be found in the stores. I saw a bottle online. 300 dollars US. No way.
@TWFydGlu 27 күн бұрын
Does chopping them actually make a difference? Can't be much extra surface area on the side of the peel.
@KevinKos 26 күн бұрын
I haven't tested them side by side, but I guess it does since we expose more citrus oils like this.
@nikitacacean2476 26 күн бұрын
Please try to do the meloncello
@mdbbox5660 26 күн бұрын
I wonder what the ratio would be for "synthetic" limoncello made with bottled essential oil. Kind of like a "super limoncello."
@Zeldaschampion 19 күн бұрын
I have my own reason for not buying that alcohol. Found out the hard way how easy it is to down a whole bottle of that stuff only to pass out for almost a day and a half afterwards.
@toastycarp 16 күн бұрын
Man that thumbnail, if only the cellos were so vibrant
@lokken23 14 күн бұрын
mmm calamancello
@BdotRASS 13 күн бұрын
Would this work with pink grapefruit too?
@KevinKos 13 күн бұрын
Yes, if you can get one with an edible peels
@grzechu63beta 27 күн бұрын
I was curious could you make Homemade Amaro? Paying over 20 euros for 0,7 l bottle of 15% ABV does not sound great for my friend, when you could just buy vodka
@KevinKos 26 күн бұрын
I will do my best 😉
@camjones9710 20 күн бұрын
I struggle to get the neutral spirit where I live. What are your thoughts on using vodka. Was thinking this might work??? 33g peel 420ml vodka 170ml water 132g sugar
@KevinKos 19 күн бұрын
In this case use the recipe I did from the leftover pels from Super Juice and replace leftover peels with fresh ones. Ut should work. There is a calculator on kevinkos.com website about that. Cheers!
@amiali1373 21 күн бұрын
Is there a substitute for alcohol?
@BladeReader 7 күн бұрын
Pomelocinamoncello : to be the ultimate master of tiki drink arts!
@maxflow151 15 күн бұрын
Is it ok to use supermarket fruit for this?
@KevinKos 15 күн бұрын
Peels have to be food grade and written on a label. Regular supermarket citruses have a coating on top of the skin, which makes them unsafe to consume.
@ChefChrisDay 24 күн бұрын
Kevin can you adjust this to make honeydew-cello?
@franciscoromero966 19 күн бұрын
I calculated the AVB this way: 200ml extract, let's asume it is now 95.5% AVB instead of 96% due to evaporation and incorporation of essential oils, so it is aprox. 191ml alcohol, 9ml (water+extracts but mostly water). Then we add 380gr water, 132gr sugar. Alcohol is 0.789 gr/ml, water 1 gr/ml, sugar 1.58 gr/ml. So in our locor we have 191ml alcohol, 388ml water, 84ml sugar, total 663ml licor. 191ml in 663ml is aprox. 28.8% ABV
@kvarunchowdary 27 күн бұрын
Cheers to 4 years 🥂
@KevinKos 26 күн бұрын
Thank you!
@MaikNL 8 күн бұрын
Why is he pouring it from the measuring cup, into the long skinny glass back into the measuring cup ? 3:00
@PartyproofNL 27 күн бұрын
Maybe a odd question, but is it also possible to substitute lime for limechello in cocktails?
@thelastskif 27 күн бұрын
I think it's quite tricky, because liqueur doesn't have any acid) But if you have some acid mixture (with citric and malic acid in proper ratio to substitute the lime) it might goes well, IMO
@KevinKos 26 күн бұрын
True!
@PartyproofNL 26 күн бұрын
Thanks 😊
@istvanmagyar4495 26 күн бұрын
Where do you buy organic limes in Slovenia? I could find organic lemons and oranges but not limes in Hungary
@Shayeta 14 сағат бұрын
I get them at Lidl.
@kendo2377 27 күн бұрын
Limoncello with soda on the rocks. Perfect summer drink.
@KevinKos 26 күн бұрын
Sounds delicious!
@KevinKos 15 күн бұрын
That sounds really refreshing, might need to share that will all Friends of Cocktails, stay tuned! 😉
@rickschmidt1027 22 күн бұрын
for the grain alcohol are you talking like an everclear?
@fullmindstorm 12 күн бұрын
Citrus cello's with a nice quality tequila ❤ 😊 Delicious.
@KevinKos 12 күн бұрын
The best!
@SHFT101 24 күн бұрын
Mandarincello!
@noachav 26 күн бұрын
How do you say "cheers" in Slovenian ?
@KevinKos 26 күн бұрын
Na zdravje!
@jgowin14 27 күн бұрын
Nothing like sipping cold limoncello on a hot summer evening while betting on bocce.
@KevinKos 26 күн бұрын
Cheers!
@roebucksruin 27 күн бұрын
Is there a difference between Orange-cello and triple sec?
@KevinKos 26 күн бұрын
Let me know how it will turn out!
@AarreLisakki 26 күн бұрын
afaik there should be a fair bit of difference, as typical triple sec uses a different kind of orange for at least a part of the total peel; they'd use bitter orange (aka sour orange, aka Seville orange aka marmelade orange, all synonyms). typically, triple sec would also get redistilled in the end too. I don't think I should name another channel in the comments explicitly, but there is a popular distilling channel where they tried making a clone of specifically Cointreau, and yeah it was a bit more involved than orangecello.
@roebucksruin 26 күн бұрын
@@AarreLisakki Interesting. I know Curacao is made with bitter oranges from Curacao Island. Pierre Ferrand's is also Cognac based, so I have a hard time believing that specific product is re-distilled. It makes me wonder if re-distillation is used exclusively to remove turpines and waxes... Historically, triple sec uses dry (sec) oranges, but I also have a hard time believing any produce enters Cointreau's doors (at least for their US market). My naive assumption was that it uses manufactured orange essential oils, neutral grain spirit, water, and sugar. Obviously, I need to do more research.
@AarreLisakki 26 күн бұрын
@@roebucksruin yeah you're right, I wouldn't be surprised if its compounded with essences nowdays. Though maybe dried peels are still part of the process for some brands, it doesn't seem as prohibitive as fresh produce? Tbh I find obtaining the correct oranges in my country a show stopper for experimenting here already anyhow. And it did matter a lot in the attempt on that channel I mentioned; he was rather unhappy at how different it was from Cointreau after the first try, where only regular oranges were used. Another way I've seen people try imitating triple sec was w vapor infusion. And I don't mean like gin, with a basket of the stuff in the vapor path of a still, but just by hanging fruit (or I guess peels) *above* the alcohol in a closed container, leaving it at room temp and just waiting. Now was that a good imitation ¯\_(ツ)_/¯. Vapor infusion in the still def makes for a different taste than w maceration for all kinds of recipes, but would this kind of 'cold' vapor infusion extract anything different than regular maceration or not, no idea.
@roebucksruin 26 күн бұрын
@@AarreLisakki Very cool. Thanks for taking the time to be thorough in your response.