Behind the scenes of Cocktail Time 📷: Hi, welcome ! Welcome back to The Cocktail Times. Fall is upon us and that means a great opportunity for cozier cocktails and cooler weather - well, as long as you are in the Northern Hemisphere of course. Today I wanted to bring you this photo from the latest seasonal Whiskey Highball shoot, where my smile comes in part from turning Sašo into a Highball drinker, as he wasn't that big of a fan of them before. |
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Also don't worry, Robi is still here, he's just behind the lens but I can guarantee that he was smiling too 😃! I have a big collection of BTS pics that I want to continue sharing with you every week, but if you can't wait to see them all you can check them out by joining our Patreon - and as a secret, we may have started a small collaboration with some of our members there that we hope to share on The Cocktail Times soon, so stay tuned for that. Cheers! |
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The HighFall | Buckwheat and Pear Cocktail for the Fall! |
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The HighFall is a seasonal variation on one of the cocktails I make for myself most often: the Whiskey Highball! Combining pear, citrus, subtle smoke and buckwheat with the pleasant mouthfeel of some bubbles, this is a perfect way to celebrate the harvesting season... |
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Kevin Kos answers your questions My guess would be yes, but I haven't tried to make it yet - creating a signature drink for the channel every week takes a lot of time 😉. Still, pineapple skin has a small amount of essencial oils, so the oleo citrate would work similarly to the citrus peels you'd normally use in Super Juice, although we can expect a less potent flavor than we'd get from lemon, limes, oranges, and grapefruit. Because of this, I'd try splitting the water needed with pineapple juice, or maybe even replacing it entirely - it is important for the Super Juice to be aromatic enough as we tend to use small quantities of acidic juices in cocktails. Also, you may need to acid adjust your result if you plan on using the Pineapple Super Juice to replace lemons or limes in a cocktail. But imagine a Daiquiri with Pineapple Super Juice 😋, I might have to start working on a recipe for this Super Juice real soon. |
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Hemingway Daiquiri When garnishing, you can flame a grapefruit peel on top for an extra layer of complexity. Alternatively, add a grapefruit peel when shaking the cocktail - it will add a nice zing to the drink! This technique is known as the Regal Shake. If you use Grapefruit Super Juice you can prebatch this cocktail, and you'll also have the benefits from the Regal Shake automatically 😉.
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Recommended Saturday watch! Initially used as a way of taking advantage of fresh produce before it spoiled, shrubs are a great ingredient to bring an unique sweet & sour element to your cocktails - think of them as vinegar cordials! In this video, The Wee Pearl (also known as the Bob Ross of cocktail videos) shows you how to make an amazing no-waste Strawberry Shrub to mix with dark spirits, but I can imagine it working amazingly in many non-alcoholic drinks too. Make sure to give the video a watch and feel free to get creative, as just by playing around with the sugar and vinegar choices, you can create a lot of variation in your shrubs - just as what I did for my no-waste ricotta and strawberry Valentine's Cocktail. Cheers! |
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Writer Ellyam Rojas Editors Kevin Kos, Robi Fišer & Sašo Veber |
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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! |
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