STOP Making Flavored Syrups - Save Space & Money!

Stop making flavored syrups! All you need is one simple trick to save space and money the next time you’re making cocktails. The secret is tinctures, which I’ll teach you how to make in two ways: maceration at room temperature, and sous vide. We’ll make 9 options, but we’ll only need 75mL or 2.5oz of each to flavor up to 2 liters of syrup, so we’ll have enough time to test them out in a Daiquiri too! If you are a fan of cocktail hacks, then you won’t want to miss this. So get ready, it’s Cocktail Time!

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0:00 - Today on Cocktail Time - Tinctures
1:11 - Base Syrup - Gomme Syrup
2:16 - Maceration Tinctures - Vanilla, Mint, Coffee, Cinnamon, Lemon
3:45 - Sous Vide Tinctures - Cloves, Tonka, Nutmeg, Sichuan Pepper
5:00 - Flavoring syups or cocktails
5:35 - Sichuan Daiquiri
6:37 - Bottom of the Glass - Pros & Cons of tinctures
7:21 - Outro & Recipe

The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand

#cocktailtime #tinctures #syrups

[KevinKos]

What tincture should I make next for a quick and easy syrup 😎?


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[Bellabeebuzz]

I use a mixture of 2:1 Glycerin and water for alcohol free tinctures, great for all my mocktail adventures! They are sweet though, so I have to adjust for that in the finished drink. The timing on this video is amazing, lots of time to pre make Christmas presents too! Thanks Kevin!

(The alcohol free ones are also a great hack for coffee, kombucha and other soft drinks)

[worldofmixologynet]

Making tinctures have really made my life so much easier and more sustainable. I used to throw out waaay to much syrup. And the convenience when experimenting with new flavours is just amazing!

[jurgenandrag]

Seeing my name on a youtube video, Mamma I made it!

[dfvtube]

As someone who has struggled with food waste when it comes to making syrups, this is a life saver! Thank you for sharing your knowledge on this Kevin! As always, excellent, professional, and valuable content! Cheers!

[TeRiFic]

💧I’ve been doing this for my herb tinctures for health benefits and I look forward to doing it for cocktails. Thanks!

[IvandisDeus]

💧 that's a fun idea to make syrups definitely have to try it for at home :)

[jayshulan]

I prefer using tinctures/extracts also. They are intense flavor bases, without diluting a cocktail. I do tend to prefer a 2 to 1 simple. As its shelf stable and gives a better mouthfeel, i.o, than a 1 to 1 without gum.

[jpoggi]

Are the sous vide and long term infusion methods interchangeable, or were those spices chosen specifically for that method?

[ramohse]

This is brilliant! My partner will appreciate fewer random syrups in the fridge 😂😂😂

[kongking]

💧Wow that’s excellent for us home bartenders who are not making huge amounts of cocktails! Great video!

[miguelneves]

💧Can't wait to try this out! These efficiency tips are super useful. Keep them coming! 😁

[vassilisvouris]

Great idea! I had to make a series of syrups that would not last long. I used one spices syrup, one wine syrup, mandarin syrup, lemon-mint, lemon-lime-carcady, simple, rocky... I wish I knew all that when I was working behind the bar.

[McRootbeer]

Orgeat and grenadine tinctures would be awesome. And do you think tinctures could be used to make liqueurs? A comparison would be neat 😁👍

[kawonewilliams]

I actually used this method to make a sage and lemongrass tincture. Great and informative video as always. Hey, is there any "Bottom of the Glass" merchandise? 💧

[Tikikingen]

So I just tried the cinnamon one, and was surprised how good it actaully was! didnt think it would work as nicely as it did, but it was great! Now I have a batch of vanilla and a batch of cardamom steeping :)

[pauliieb]

💧As always, fantastic advice and ideas.

[DClaville]

fantastic! this is certainly a great idea for the home bar, and that sichuan peppercorn daiq sounds amazing! iver never tried any cocktails with that flavor used but i love to use them in cooking. Might make a bag to infuse right now

[DanielClayton-prsc]

Thanks Kevin, a nicely presented discussion as always. I do find that using fresh ingredients quickly can make brighter syrups(fresh herbs & ginger in addition to fruits & vegetables), and even the sous-vide method doesn't hold all the brightness of fresh herbs. I noted you using dried mint (as in tea). I did wonder if that was spearmint or peppermint, as the applications would be quite different.
As a complete aside, your terminology had a slight issue in English. The whole piece of vanilla is technically the "pod" while the little seeds inside are actually the "beans". Easy to think of when considering the seeds of peas or fresh beans.

[nicholashoule]

I hope that one beautiful day I can implement many of the techniques I learned on this channel in an actual cocktail bar.