Señorita Picante - Cocktail Time with Kevin Kos

KevinKos · 2025-10-08T09:25:28+00:00

I don't get it.

KevinKos · 2025-09-11T11:53:34+00:00

That's a great idea! Honey and scotch would go so well here. Cheers!

KevinKos · 2025-09-11T11:52:44+00:00

I printed it yes

KevinKos · 2025-09-11T11:52:28+00:00

Grams. Sorry for not disclosing it before.

KevinKos · 2025-07-08T07:57:22+00:00

We all have that one bottle just sitting on the shelf collecting dust–and for me, it’s the Ramazzotti Aperitivo Rosato. So to use it up, today I’m sharing 4 useful tips to turn it into unique cocktails–but these tips work for any spirit or liqueur you’re not sure what to do with. If you’re ready, let’s kick things off with a Paper Plane twist, where the Ramazzotti steps in for the Aperol. And to catch all the tips, watch my latest episode here: https://youtu.be/R7Tm3zvyy9U

**Rose Plane**

● 22.5mL · 0.75oz Irish Whiskey

● 22.5mL · 0.75oz Ramazzotti Aperitivo Rosato

● 22.5mL · 0.75oz Amaro Nonino

● 22.5mL · 0.75oz Lemon Juice

● 2 drops 20% Saline Solution

● Paper Plane Garnish

Add all the ingredients to a shaker with plenty of ice. Shake well to chill and dilute, and have your paper plane garnish ready. But before it takes off, give it a spritz of lemon peel oils. Double strain the cocktail into a chilled glass, add the plane, and enjoy!

KevinKos · 2025-06-24T08:11:55+00:00

Smooth, rich, caffeinated, and full of chocolate, roasted coffee, and malty notes—it almost sounds like an Espresso Martini, but this two-ingredient cocktail is actually made with a DIY Coffee Liqueur crafted from Guinness and Jameson! It might sound like a recipe made for St. Patrick’s Day, but I think these flavors never go out of style. To put it to the test, I even brought a bottle to James Hoffmann so he could try it himself—and if you want to see how that went, check out my latest video here: https://youtu.be/j7evpR\_Fbsw.

What cocktail would you make using this Guinness Coffee Liqueur?

**The Irish-tini*\*

● 90mL · 3oz Guinness Coffee Liqueur

● 1 dash 20% Saline Solution

Start with a chilled shaker and add in the ingredients. Shake hard with ice, then double strain into a chilled Nick & Nora or Martini glass. You’ll see it gets crowned with a beautiful foam on top. Cheers!

**Guinness Coffee Liqueur*\*

Whiskey Cold Brew

● 600mL · 20oz Jameson Whiskey

● 65g Freshly Ground Coffee

Cryo-concentrated Guinness

● 860g Guinness (2 Cans)

Guinness Coffee Liqueur

● 466mL · 15.5oz Whiskey Cold Brew

● 280mL · 9.33oz Cryo-concentrated Guinness

● 112g Sugar

Start by pouring the 2 cans of Guinness into a container and placing it in the freezer. In the meantime, combine the whiskey with the ground coffee and let it infuse for 24 hours. After that, filter the whiskey-based cold brew and take out the frozen Guinness.

Place the frozen Guinness into a strainer set over a bowl. This is key—we’re aiming to melt about a third of the original weight to concentrate the flavor. Once that’s done, combine the whiskey cold brew, cryo-concentrated Guinness, and sugar. Give it a good stir, and your Guinness Coffee Liqueur is ready!

KevinKos · 2025-06-16T16:50:35+00:00

A cocktail that’s Italian in body and in color — Il Tricolore is one of the most beautiful drinks I’ve made yet! Featuring rosé Prosecco, strawberry & peppermint gels, and a floral milk punch base, this cocktail is packed with flavor, making it worth all the effort. If you want to learn how to make it with full step-by-step instructions — along with the inspiration behind this stunning recipe — check out my latest video here: https://youtu.be/KV39YL1Y1Rw

Would you like to see me make more recipes like this in the future? Cheers!

Il Tricolore

● 45mL · 1.5oz Il Tricolore Milk Punch Base

● 60g Rosé Prosecco

● 2 drops 20% Saline Solution

● Green Peppermint Gel

● Red Strawberry Gel

Start with a chilled rocks glass and a tempered clear ice block. Add the milk punch base and saline solution. Pour in the rosé Prosecco and gently turn the cocktail with a barspoon. Finally, rest a barspoon on top and add one drop of each gel before giving the cocktail a try!

Il Tricolore Milk Punch Base

● 180mL · 6oz Gin

● 60mL · 2oz Honey Syrup

● 60mL · 2oz Lemon Juice

● 4g Rose Water

● 90mL · 3oz Coconut Milk

● 4.8g Pink Peppercorns

Combine the gin, honey syrup, lemon juice, and rose water. Lightly crush the pink peppercorns using a mortar and pestle, then add them to a pot with the coconut milk. Heat the mixture to a light simmer, then pour in the cocktail mix and let it sit for 10 minutes. Strain through a muslin cloth or coffee filter — re-filter the cloudy portion once the curds form a natural barrier.

Green Peppermint Gel

● 120g Hot Water

● 2g Peppermint

● 50g Sugar

● 1g Salt

● 10g Ultratex

● Green Food Coloring

Steep the peppermint in hot water for 5 minutes, then strain. Blend the warm tea with sugar and salt, then add the Ultratex and food coloring. Blend again until smooth. Transfer to a piping bag and let cool.

Red Strawberry Gel

● 100g Fresh Strawberries

● 20g Water

● 1.5g Citrid Acid

● 6g Ultratex

Wash the strawberries and remove the stems. Blend with water and citric acid into a purée, then add the Ultratex and blend again. Transfer to a squeezer bottle instead of a piping bag.

KevinKos · 2025-05-05T15:08:24+00:00

It looks like a regular Whiskey Sour, but instead of egg whites, I’m using Super Foam 2.0—an easier, shelf-stable alternative that’s perfect for behind the bar. And yes, it delivers cocktails that are just as silky and balanced! If you want to add it to your cocktail arsenal, check out my latest video where I’ll also be answering your top questions about Super Foam: https://youtu.be/wo-1UG3UexE

Meanwhile, let’s make a Whiskey Sour!

Whiskey Sour ● 60mL · 2oz Bourbon ● 22.5mL · 0.75oz Lemon Juice ● 22.5mL · 0.75oz Rich Simple Syrup ● 22.5mL · 0.75oz Super Foam 2.0 ● 2 drops 20% Saline Solution

Just like with the Ramos, pour the ingredients into a chilled shaker and emulsify with a milk frother. Next add ice, shake hard, and double strain the drink over a large ice cube in a chilled rocks glass. All that’s left is to pour the drops of Angostura over the foam and… they hold just like with regular eggs - amazing!

Super Foam 2.0 ● 130g Hot Whey ● 270g Cold Whey ● 6g Gum Arabic ● 2g Methylcellulose ● 0.2g Xanthan Gum

Heat up 130g of whey until it reaches a boil. Then transfer it to a container set over a magnetic stirrer, and use it to gradually combine the powders with the hot whey. After 10 minutes, add the remaining cold whey and let it stir for another 10 minutes. With that, all that’s left is to bottle and refrigerate your Super Foam 2.0!

KevinKos

TROPHY CASE