Editor's note: Hi, Friend of Cocktails ! This is a special week to welcome you back to The Cocktail Times, as our Super Juice episode has surpassed 1 million views! This is a fantastic milestone and we are thankful to everyone that made it happen. In addition, you may know that I am a big advocate for reducing waste when making cocktails, so having Super Juice reach so many people is a great thing in that regard as well. |
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This achievement would also not be possible withouth the man himself, Nickle Morris, whose experience bartending in Hong Kong led to the creation of Super Juice. In addition to our regular Recommended Saturday Watch, I'd also advise you take a look at his interview with Portland Cocktail Week where he goes into more detail - the video is 1 hour long but it's amazing how much shorter than that it feels! With that said, let's begin. |
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Making Clear Ice With Any Sized Freezer! |
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Clear Ice looks good, melts slower and, since we place a lot of attention to all ingredients in our cocktails, it’s only right to care about ice too! I've received a lot of questions regarding how I make my Clear Ice - without the need for fancy equipment or a big freezer 😉... |
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Kevin Kos answers your questions Although I really like a rye Manhattan, I tend to use bourbon more often when making the cocktail at home for myself. That’s because I like the mellow taste of corn in the mash bill and how it pairs with the spiciness of rye, so I often go for a bourbon with a high rye content, like the Four Roses Single Barrel 🌹. Speaking of Manhattans, have you ever tried switching the base spirit? The most common substitution is going for scotch to make a Rob Roy, but you can even go for rum, tequila añejo or even metaxa! Also keep in mind that you can pair the sweet vermouth to your base spirit to bring out different notes in the cocktail, and this applies to the bitters as well 😋. So feel free to get creative with your Manhattan - I'd love to know what you end up with! Cheers! |
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Fat-washing spirits & cocktails Use high quality oils and butters - better ingredients make better cocktails! Turn your fat-washing container upside down when putting it in the freezer. This will leave the solidified oil at the bottom, so you won't need to poke holes into it before pouring out (ignore this tip if poking holes into the oil has a therapeutic effect on you). When making homemade bitters, some of your ingredients may release essential oils that will turn cloudy when added to chilled cocktails. Chill-filter the bitters as you would in fat-washing to avoid this.
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Curiada has been a long-time friend of the channel, and this month they have partnered with us again to bring you a special promo for The Cocktail Times. Click the button below to see my collection of bottles and use the code COCKTAILTIME at checkout to get $5.00 off any order above $50.00. Cheers! |
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Recommended Saturday watch! A Daiquiri is not necessarily the first thing that comes to mind when thinking of Fall cocktails, but with the right choice of ingredients you can give a seasonal twist to pretty much any drink! In this video, my friend Vino Valentino from 62nd Cocktails shows how simple and easy it can be to create an Autumn Daiquiri, beginning with a good rum selection and building up from that. Make sure to give the video a watch, as I'm sure you'll get inspired to make a few Fall themed cocktails, or at least a craving for a Daiquiri. Also be careful as you don't want to miss the best part of the video: Vino's wink! |
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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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