Have you ever tried to ferment some ingredient for your cocktail?

Talk about going above and beyond. Amazing effort Kevin. If I wasn't such a lazy cat, I'd love to try this. ha! Cheers pal!

This channel’s quality goes so far beyond it’s subscriber count, it’s astonishing to me. With content like this, you’re manifesting a one-way ticket to millions of subscribers, Kevin! And I sure as hell will be here to watch the journey🤘

KEVIN!!!! Every time I see that juicer, nevermind, no need to talk about THAT!!! This cocktail looks wonderful!!! The Blood and Sand is awesome, but I bet that fermented orange takes it to another level!! CHEERS!!!

Hey man you are really insane. Every time you post some content you waste my lot of time in searching, learning, reading to understand your content. By watching your videos from past year my approach towards bartending, level of knowledge, creativity, and how can I forget science(which I never liked) has really enhanced and learned a lot. I’ll just say thanks to you and your team for all your hard work and efforts. Keep going Mr. Kevin Cheers to upcoming crazy content.

A Singapore inspired version… In markets here there are baskets of fruits that are sold at cut price before they get thrown away. Perfect for fermentation - a good amount go natural yeast on the surface and the fruits are much sweeter. Made a fermentation using a mixed basket of oranges and a pomelo (fresh sugarcane juice added as a sugar component). Cherries are hard to come by outside of supermarkets but substituted fresh plum juice that was steeped with cracked plum pits for an almost amaretto fragrance, Juice was sealed with smoker smoke instead of lapsang. Fermenting is a wonderful way to enhance a fruit’s flavour and almost bridges nicely with the whiskey and vermouth. Very nice!

Hey Kevin Thank's for highlighting one of my favourite neglected classics! I just wanted to highlight for your followers; that this drink is a great example of how to review & adapt classic recipes for today's bar service. Like you said, the 1930 Savoy recipe is a little so-so. This is because the flavour of Oranges has changed so much over the last 90 years, we can no longer capture the original profile of the drink! It's very hard to pinpoint, but safe to say oranges were more bitter/sour in the past. During service, I like to do a 2:1 blend of OJ to Lemon J., with 3 dashes of Orange Bitters. Finding your own go-to "blend" for Old School Orange Juice can really expand your classic drink options; I used to think the Red Lion, or the Satan's Whisker's (shout out to Anders Erikson) were lousy drinks until I cracked the code. As always, thanks for the quality content! (Ps. Your cinematography/overall production is *chef's kiss)

Kevin, the original Blood and Sand has always been too sweet for me. I have tried fermentation before and I really want to try this process with this cocktail and alternative ingredients. I really want to read the fermentation book you mentioned. I love Naked Grouse and the lapsang souchong black tea sounds fabulous for producing a smoky quality to this cocktail. That will create a delicious flavour. The cherry preserve makes sense with less sugar. I like the Carpano Antica for this riff on the original drink. I am going to work on this over the weekend! Exciting! Thanks so much! Awesome video!!

Solid episode man! I'm 100% sure I would like your version better than the original B&S. Special shout out to that one week timelapse... pretty impressive!

Great job Kevin! This sounds so so good. I do enjoy a Blood & Sand but gotta try this soon.

Love that you added the word "Quick" into the drink name yet it takes at least a week to make! Either way it sounds outstanding!

You are a genius! Your approach to cocktails and food science is nothing short of awe-some.

I used to do a variation on a Blood and sand with Jamaican Rum instead of Scotch. I would call it the Road Warrior. I’m gonna give your formula a shot

I've been watching you for about a month now, I'm really enjoying your twist on good cocktails. I have made your mojito cordial and it's amazing!

Pleasure to watch! Thank you :)

The Blood & Quicksand looks and sounds INTENSE! I'm excited to make it soon!

I'm going to have to try this one day... it looks complicated but fun❤

I cannot quite imagine the taste of that one, but would really like to, well done.

Fantastic! Loved that you went over the classic recipe and briefly explained how you would adjust it before launching into your signature creation. Well done.

Another amazing cocktail! I’m gonna try a batch of fermented grapefruit juice for a funky hemmingway daiquiri tomorrow.. really excited to see how it will turn out! Thanks for the inspiration 🙏

I've been into lacto fermentation as well and I've got some lacto plum juice that is now calling me to throw it in a cocktail. Thanks another great video and for the inspiration!

Awesome cocktail! 👌 You should try this recipe using a cold infused lapsang souchong tea instead of fermenting the loose leaves and pehaps an egg white (or aquafaba) with some red verjus for acidity. 💣🍸Great content and recipes great to watch after a long shift for inspiration on cocktails with a twist. Cheers

🤩 this sounds incredible!!!! I will have to try this

Oh I so want to try to make this! But I'm also lazy and have a hard time waiting. Maybe one day I'll try this, it sounds amazing!

Been looking forward to fermentation cocktails, hopefully more to come! 👍🏻

I was just about to ask about lacto-fermentation. No need for that now thanks to you and your team!

loved every second of this one. Thanks Kevin and team

Such high quality content. Love your style and your out of the box content!

Man! You are freaking amazing. I gotta try this fermentation thing.

Tasty drink Thank you sir . Cheers

Amazing content as always!!

Once I tried to made a sauce with fermented peppers 🌶 and was a mess Jajaja. In this occasion, I will only try the classic version 😄 Great video as always, Kevin!

Wow, amazing to see but I'm definitely not making that haha!

You did a great job with this cocktail, It's so good✨👏🏻👏🏻👏🏻 I will practice this drink at home 'cause I can not wait to taste it. Well done! I already subscribed and can't wait to watch another video. Congrats!! ❤️

what timing, I finally was able to cross the border (Canada to US) to get a bottle of Cherry heering last weekend. You cannot find it anywhere on the east coast in Canada. Seeing this video got me excited to see your take on the classic blood and sand!! but alas, its too sweet for the drink haha! I'll be fermenting oranges instead now :P Great content as always, always raising the bar of cocktail making!

Amazing! Love it as always. Just FYI Grouse rhymes with House.

Great video Kevin! Nice fermented OJ… just a few steps removed from making prison wine! Haha 😛 …cocktail looks delicious!

So, this is an awesome drink. I was pretty anxious about my fermentation since it got a bunch of white spots on it and my bag didn’t inflate as much as yours (didn’t ‘need’ a deflation) and took 11 days before I juiced it. Good news, white spots are benign and the result is spectacular! Enjoy fellow cocktail chemists!

Why the Educated Barfly or How to Drink hasn't asked to do a collab with you is beyond me, Kevin. I would honestly like to see a video like that.

I have fermented peppers and pickles but never OJ. Guess it's time to change that!

Ok here's an idea. Ferment oleo saccharum, mead-style.

I did some fermentation with pineapple recently - it's an interesting area to explore

One question,how long will it last for the fermentation,kevin??🙏

I don't like Blood and Sands. HOWEVER, I would drink anything you make Kevin.

Kevin uploads a cocktail video and it’s a Friday 😎 at Booze O’Clock

I know this is cocktail time but for fun can you show what you make for breakfast?

I might try this but just acid-adjusting the orange juice instead of the fermentation process...

Do you have a favorite vacuum sealer? I've gone through three of them in a year

Hello Kevin. Can I ask you, do I need non ionized salt for the fermentation?

Can I come over and have a drink with you??

I’m thinking fermented juice could be an interesting ingredient for mocktails, for those of use who aren’t drinking alcohol at the moment. What do you think?

Blood and Sand is too sweet, orange juice never seems like a good ingredient to me. This fermentation sounds fun though.

Firstttttt