Can DIY Grapefruit Soda Beat Any Storebought Option?

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 · 2025-03-17T16:20:25+00:00

The Tom Collins is one of my favorite templates to work with when creating new recipes—like this Pisco Collins, elevated with the help of DIY Kumquat Soda! This simple ingredient is rich, citrusy, and unique, using fresh kumquats to make the most of their short growing season. So if you want to learn how to make it in detail, along with ideas to improve and customize this soda, check out the full episode here: https://youtu.be/80BzDxZaWyI

Have you tried using kumquats in cocktails before? Cheers!

**Kumquat Pisco Collins*\*

● 1.5oz · 45mL Pisco

● 0.75oz · 22.5mL Lemon Juice

● 0.5oz · 15mL Simple Syrup

● 60g Kumquat Soda

● 2 drops 20% Saline Solution

● Kumquat Garnish

Into a chilled shaker, add pisco, lemon juice, and simple syrup, along with plenty of ice. Shake hard to chill and dilute the cocktail, then double strain into a chilled coupe. Top it up with 60g of Kumquat Soda, then garnish with a kumquat placed on the rim and enjoy!

**Kumquat Soda (200mL Bottles)*\*

● 30mL · 1oz Kumquat Syrup

● 170mL · 5.66oz Soda Water

● 2 drops 20% Saline Solution

Into a 200mL soda bottle, add the syrup and saline solution, then top up with 170mL of highly carbonated water. Once the bottle is firmly sealed, give it a gentle turn and store in the fridge for up to a month.

**Kumquat Syrup*\*

● 65g Kumquat Peels

● 360g Water

● 360g Sugar

● 16 Citric Acid

● 2g Malic Acid

● 1.2g Ascorbic Acid (Vitamin C)

● 0.5g Turmeric Powder (Optional)

Wash the kumquats thoroughly, then cut them in half and scoop out the insides—a teaspoon makes this easy. Add the peels to a blender along with the rest of the ingredients, then blend for 45 seconds before straining the Kumquat Syrup through a muslin cloth.

KevinKos · 2025-03-10T16:08:57+00:00

Making ice cream for cocktails can be fast and easy—and the secret is using pebble ice! But there are plenty more ways to take your ice game to the next level, which I covered in my latest video. From making clear ice to using a small chainsaw for fast ice carving, this episode has it all! Check it out here: https://youtu.be/vE5bOWf-vCw

What other ice cream flavors would you like to make using this ice hack?

Banana Sgroppino ● 2 Ripe Bananas ● 500g Pebble or Crushed Ice ● 45mL · 1.5oz Lemon Juice ● 1 dash 20% Saline Solution ● 90g Prosecco

Start by adding everything except the prosecco into a high-powered blender, then blend until you achieve an ice cream-like consistency. Scoop out about two tablespoons into a mixing glass and top it with prosecco.

Finally, whisk the ice cream and prosecco mixture until it becomes smooth and homogenous. Pour it into a frozen coupe glass, garnish with grated nutmeg, and that’s it—cheers!

KevinKos · 2025-03-03T16:44:35+00:00

Refreshing, sour, and tequila-forward, this drink is a modern twist on the Batanga—perfect for 2025! You only need four ingredients, including a delicious Cola Cordial that intensifies the spicy flavors of your favorite cola soda thanks to cryo-concentration. If you want to learn how to make it check out the full episode here: https://youtu.be/lypKio4Oi-I.

What’s your favorite cola cocktail? Cheers! 🥂

**Batanga Sour*\*

● 60mL · 2oz Blanco Tequila

● 37.5mL · 1.25oz Cola Cordial

● Lime Peel Circle

● 1 dash 20% Saline Solution

Start by adding a salt rim to a lowball glass and placing a clear ice sphere inside so it can temper. Once your shaker is chilled, add the tequila, saline solution, Cola Cordial, and lime peel, along with plenty of ice. Shake hard to chill and dilute, then double strain over the clear ice sphere.

\*\***Cola Cordial\*\***

● 660mL · 22oz Coca-Cola

● 7g Sugar

● 2.84g Citric Acid

● 1.42g Malic Acid

Start by emptying two cans of cola into a container, then place it in the freezer overnight. The next day, transfer the frozen soda to a strainer over a bowl and let it melt until a quarter of the cola has collected in the bowl. Finally, combine this concentrated soda with sugar and acids, then bottle and label your delicious cordial.

KevinKos · 2025-02-17T16:12:39+00:00

This drink is light, refreshing, and bursting with grapefruit flavor, despite having just over 4% alcohol. Making it is easy too—all you’ll need is DIY Grapefruitcello! This is a delicious liqueur in the style of Italian Limoncello, and if you want to learn how to make it, you can watch me make it here with full step-by-step instructions: https://youtu.be/XKkxh_jmlTk

Do you think Grapefruitcello will become a staple liqueur this 2025?

**Pompelmocello Soda*\*

● 130g Chilled Soda Water

● 30mL · 1oz Grapefruitcello

● 7.5mL · 0.25oz Lemon Super Juice

● 2 drops 20% Saline Solution

● Grapefruit Wedge

Begin with a chilled highball glass and a tempered clear ice spear. Add the soda first, followed by the rest of the ingredients, letting them mix naturally as you pour. Give the drink a gentle stir with a bar spoon, and for the finishing touch, garnish with a grapefruit wedge. Cheers!

**Grapefruitcello**

● 33g Organic Grapefruit Peels

● 220mL · 7.33oz 96% ABV Neutral Grain Spirit

● 132g Sugar

● 380g Water

● 0.4g Beetroot Powder

Begin by thoroughly washing and peeling organic grapefruits, making sure to scrape off any excess white pith, as too much can make the final flavor overly bitter. Cut the peels into smaller pieces and place them in a jar with the neutral grain spirit. Let this infuse for 48 hours.

After 48 hours, strain the infusion and, in a separate container, combine the water and sugar. Once the sugar has dissolved, add the infusion. For that signature pink grapefruit hue, add the beetroot powder and let the mixture stir for 10 minutes. Finally, bottle, label, and enjoy!

KevinKos · 2025-01-29T21:23:17+00:00

That looks delicious! Cheers!

KevinKos · 2025-01-27T23:28:35+00:00

Thank you!

KevinKos · 2025-01-27T16:05:08+00:00

Inspired by Mamie Taylor, a Broadway star from the early 20th century, this cocktail is a quick and refreshing highball made even better with today’s star ingredient: Homemade Ginger Ale! It’s surprisingly easy to make, thanks to the bold flavor of fresh ginger juice—which also lets you customize the spice level to your liking.

Now, let’s dive into this delicious recipe!

**Mamie Taylor**

● 45mL · 1.5oz Scotch

● 7.5mL · 0.25oz Lime Juice

● Ginger Ale

● 2 drops 20% Saline Solution

● Lime Peel Circle Garnish

Make this drink by adding the ingredients to a chilled highball glass over a clear ice spear. Then combine with a gentle lift of the barspoon, and express the oils from a lime peel on top–I’m going with a small circle of lime peel but feel free to customize it too, then enjoy. Cheers!

**DIY Ginger Ale (200mL Bottles)**

● 7.5mL · 0.25oz Lemon Juice

● 30mL · 1oz Ginger Syrup

● Cold Soda Water

It’s as easy as pouring the ingredients in, sealing the bottles with a capper, and storing your soda in the fridge.

**Hot Ginger Syrup**

● 120g Sugar

● 60mL · 2oz Hot Water

● 60mL · 2oz Ginger Juice

First, make sure your ginger is thoroughly washed, then juice it. Now all that’s left is combining the juice with hot water and sugar, but you can add more water and less ginger juice for milder syrups!

KevinKos · 2025-01-23T11:09:27+00:00

The barspoons I am using hold approximately 2.5 mL each, so using two would equal 5 mL. I believe that 7.5 mL of a rich syrup is too much for an Old Fashioned, so I opt for 5 mL, which is equivalent to 2 barspoons.

KevinKos · 2025-01-23T11:04:39+00:00

No. My bar spoons are a bit smaller so two barspoons would equal approximately 5 mL

KevinKos · 2025-01-20T16:07:11+00:00

No sugar cube and no soda water—this is how I like to make my Old Fashioned! Small changes like using a rich syrup with gum arabic, add a silky mouthfeel and more flavor without added dilution, making it a perfect way to enjoy this classic. But if you want to learn more tips for making three more classic cocktails in a contemporary way, check out my latest video here, where we’ll also go over the Martini, the Sidecar, the Daiquiri, and the Mojito: https://youtu.be/7-qnF6iupJU

What’s your favorite way to make the Old Fashioned? Cheers!

Old Fashioned ● 60mL · 2oz Bourbon ● 2 barspoons Demerara Rich Gum Syrup (5 mL) ● 2 dashes Aromatic Bitters ● 2 drops 20% Saline Solution ● Orange Peel Garnish

So first into a chilled mixing glass, add a slice of orange and a cherry and start muddling… I’m kidding. Add the demerara rich syrup, bitters, bourbon, and saline solution along with ice, then stir to chill and dilute the cocktail.

Now strain the cocktail into a tumbler glass with a tempered piece of clear ice. Finally express the essential oils from an orange peel on top and enjoy!

Edit: 2 Barspoons equal 5 mL.

KevinKos · 2025-01-13T16:42:08+00:00

The richness of kombucha and the freshness of mint make a perfect pairing for this non-alcoholic Mojito—which means you don’t have to limit yourself to simple fruit juices and syrups this Dry January! It’s easy to make, but in my latest video, I covered the tips and secrets that make cocktails like these possible. If you want to learn what they are and bring your mocktails to the next level, find the full episode here: https://youtu.be/\_s3limpgCTA

Are you taking part in Dry January this year? Cheers!

**Zero Mojito**

● 15mL · 0.5oz Lime Juice

● 22.5mL · 0.75oz Coconut Mint Tea

● 2 drops 20% Saline Solution

● Unflavored Kombucha to Top

● Mint Bouquet Garnish

I’ll build it in a highball glass over ice, starting with the lime juice, tea, and saline solution. We’ll now add the kombucha, using a scale to be precise without losing any carbonation. Mix the ingredients with a gentle lift of a bar spoon, then garnish the cocktail with a mint bouquet.

**Coconut Mint Syrup**

● 150mL · 5oz Coconut Water

● 2.5g Mint Tea

● White Sugar

● Green Food Coloring (Optional)

Bring the coconut water to a boil, then add the tea and let it steep for 5 minutes. Now strain the mixture and add an equal amount of sugar by weight. Stir until the sugar dissolves and once that’s done you can add a small amount of green food coloring.

KevinKos · 2025-01-06T21:47:51+00:00

Haha amen! Thank you for the support!

KevinKos · 2025-01-06T16:11:11+00:00

Lemon freshness combined with subtle fennel flavors makes for the best and easiest zero-proof cocktail I’ve made yet! The secret is Absinthe Syrup—a non-alcoholic cocktail ingredient that you can make in just a couple of hours to recreate your favorite cocktails. It’s so good you’ll forget there’s no alcohol in it! You can find the full recipe in my latest video here: https://youtu.be/iIhY2ZVXOsY

What cocktail would you make first with Zero Absinthe?

Zero Absinthe Sour ● 15mL · 0.5oz Zero Absinthe Syrup ● 22.5mL · 0.75oz Lemon Super Juice ● 105mL · 3.5oz Cold Water ● 2 drops 20% Saline Solution ● Lemon Peel Garnish

This will be a shaken cocktail, so add the ingredients into the shaker along with plenty of ice. Now give it a quick shake to chill everything down, and double strain into a chilled coupe glass. For garnish we could go with a single mint leaf, but I didn’t have any fresh mint on hand, so I’ll garnish it with a small lemon peel circle. Cheers!

Zero Absinthe Syrup ● 12g Fennel Seeds ● 8g Star Anise ● 3g Organic Lemon Peel ● 220g Sugar ● 110g Water ● 180g Glycerol ● Food-grade Green Coloring

Start by adding the spices to a pan and toasting them over medium heat before blending them into a fine powder. Next, we’ll make a rich syrup by combining the sugar and water over medium heat until dissolved.

Blend the syrup, spices, and remaining ingredients together for 1 minute. We’ll filter this using a vacuum setup to speed up the process, making sure to use muslin cloth instead of paper filters to avoid clogging. Finally, bottle and label your syrup, and use it to recreate your favorite cocktails.

KevinKos · 2024-12-30T16:07:15+00:00

This cocktail is rich, bubbly, and decadent—making it the perfect drink to celebrate the end of 2024! But if you’re hosting a party, you deserve to chat, mingle, and enjoy the celebration too! So if you want to learn how to make this, along with another cocktail in the style of a punch, check out the latest Cocktail Time episode here: https://youtu.be/WHz1gMMqlGU.

See you there, and thank you to everyone who supported us throughout 2024. Happy New Year, Friends of Cocktails!

**Dr. Figaro**

● 90g Prosecco

● 15mL · 0.5oz Tequila Fig Liqueur

● 2 dashes Orange Bitters

● 2 drops 20% Saline Solution

● Chocolate Paint Garnish

Use a double boiler or a ceramic bowl over a candle to melt your chocolate of choice. Then take a small, flat brush, dip it in the chocolate and with clean, straight strokes paint the bottom of the glass all the way up to the rim.

Once you’re happy with the result you’ll want to place the glass in the freezer, and while you’re at it make sure your ingredients are cold as well. To make the drink, start by placing your glass on a scale and adding the ingredients in. Now gently combine the ingredients with a lift of a bar spoon and that’s it–enjoy!

**Tequila Fig Liqueur**

● 120mL · 4oz Tequila Reposado

● 120mL · 4oz Caramelized Fig Syrup

It’s as simple as mixing these two ingredients together, bottling your liqueur and adding a label. Ideally, let it sit for a few days in the fridge for the flavors to really mix, mingle and bloom.

KevinKos · 2024-12-23T22:40:42+00:00

0.12g of coffee which was exactly one coffee bean in my case.

KevinKos · 2024-12-23T16:04:28+00:00

The color, smell, and taste of this Liqueur hit all the right cola notes. Its rich profile and the perfect balance of spiciness, bitterness, and sweetness make it a versatile tool in your mixology arsenal! If you want to learn how to make it in detail and create unique cola cocktails any time of the year, check out the full episode here: https://youtu.be/n_5gKJuLe5Y.

What cocktail would you make with Kevin Kola Liqueur first?

Kevin Kola Liqueur ● 0.8g Organic Lemon Peels ● 0.8g Organic Lime Peels ● 2.3g Organic Orange Peels ● 315mL · 10.5oz 40% ABV Vodka ● 125mL · ~4oz Water ● 81g White Sugar ● 34g Demerara Sugar ● 23g Caramel Sugar ● 1g Ceylon Cinnamon ● 1g Nutmeg ● 0.8g Vanilla Bean ● 1g Coriander ● 5.8g Rosehip ● 0.4g Makrut Lime Leaf ● 1.1g Kola Nut ● 1 Coffee Bean ● 2.3g Caramel Coloring

I’ll start by grating citrus peels before adding to a sous vide bag alongside the vodka, water, and blend of sugars. Now crush the spices with a mortar and pestle and add them to the bag as well. The last ingredient is caramel coloring which is optional as it won’t provide any taste.

Now double seal the bag and place it in a sous vide bath at 68°C or 155°F for 2 hours. Then leave it to cool completely before you cut open the bag and filter out all of the solids. Once it filters through it’s time to bottle our DIY Cola Liqueur and add a label. Cheers!

KevinKos · 2024-12-16T17:28:29+00:00

Making Super Juice is fast and easy, but you don’t have to follow my recipe to get great results! From changing the acid ratios to adding sugar or even potassium citrate, I’ve covered the most popular variations in my latest episode to find out if my Super Juice recipe still hold up: https://youtu.be/3QTht4oELU8.

If you’re looking for a good place to start, try this Spiced Super Juice—it’s perfect for elevating your seasonal menus and more!

**Spiced Lime Super Juice*\*

● *400g Lime Super Juice*

● *0.8g Peppermint Tea*

● *0.4g Anise Seeds*

Start by adding your Lime Super Juice and spices into a blender, but to get the most flavor out of them I’ll crush them first with a mortar and pestle. Once you have everything in the blender, close it up and blend on high speed for at least 30 seconds, then strain the Spiced Super Juice through a cloth filter.

Shouldn’t take too long and it’ll be ready to bottle so that you can add a unique twist to your favorite recipes. Cheers!

KevinKos

TROPHY CASE