Rhubarb Zero Waste Cordial | Refreshing Gin Cocktail скачать в хорошем качестве

Rhubarb Zero Waste Cordial | Refreshing Gin Cocktail

It’s rhubarb season so we will make a rhubarb zero waste cordial (and ice cream, and lemon powder) and a nice, refreshing gin cocktail with all of that. Perfect cocktail for surprising your mom on Mother’s day or anyone really in the upcoming summer days. Find the recipe for everything we made today down below. By buying through the affiliate links you’re also helping out this channel with a small commission at no additional cost to you. Cheers! TOOLS we use to grow this YouTube channel: ● 𝗚𝗲𝘁 𝗠𝗼𝗿𝗲 𝗩𝗶𝗲𝘄𝘀 𝗨𝘀𝗶𝗻𝗴 𝗧𝘂𝗯𝗲𝗕𝘂𝗱𝗱𝘆: https://www.tubebuddy.com/Cocktailtime GEAR we use: ● Aarke Carbonator: https://geni.us/e2RWaKn ● 𝗠𝗶𝘅𝗼𝗹𝗼𝗴𝘆 𝗴𝗲𝗮𝗿: https://geni.us/h0A2aC3 ● Sous Vide cooker: https://geni.us/vz5Ir ● iSi whipper: https://geni.us/kG7oS5 ● precision scale: https://geni.us/cWyu ● Chemex: https://geni.us/TEPWJ ● Blender: https://geni.us/qNY76 ● 𝗦𝘁𝘂𝗱𝗶𝗼 𝗴𝗲𝗮𝗿: https://geni.us/tDzbg ● A cam: https://geni.us/CQCHSS ● B cam: https://geni.us/slH3 ● main light: https://geni.us/j4lAbU ● practical light: https://geni.us/IIZe ● Mic 1: https://geni.us/3KwoAb BOOKS from BOOK DEPOSITORY, free worldwide shipping: ● 𝗔𝗹𝗹 𝗯𝗼𝗼𝗸𝘀: https://geni.us/PgQ3Um ● The Bar Book: https://tidd.ly/3nMmSSA ● Liquid Intelligence: https://tidd.ly/38StKtf ● The Flavor Matrix: https://tidd.ly/35O16rr 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚 & 𝗙𝗕: ●   / kevin_kos   ●   / cocktailtimewithkevinkos   Rhubarb cordial: · 80 g Rhubarb stalks · 150 g water · pinch of salt · 1 whole strawberry (mine was 25 g) · 1,25 g lemon peel · 80 g sugar · 0,6 g pectinex · juice of one lemon (peel it first) · 3 g citric acid Cook the rhubarb stalks in water with a pinch of salt for 3 minutes on medium heat. Add all the ingredients to a blender and blend it thoroughly. Leave it to sit for at least an hour then strain it through a really fine strainer. Use the purée to make ice-cream. Rhubarb soda: · 60 g Rhubarb cordial · 240 g water Chill both in the fridge and carbonate the mixture with your preferred technique (I used a home carbonator). Ice cream: Mix all the leftover purée from the cordial with full-fat yogurt (half the weight of the purée). Add gin (go for 10% weight of the mixture) and mix it thoroughly. Freeze it in a freezer. Lemon powder: Dehydrate the leftover lemon peels in a dehydrator for 3 h at 70°C or 155°F. Grind with a mortar and pestle to get a nice powder. Add to the side of the glass for some extra lemon flavor. Rabarbarosa: · 50 ml (1,66 oz) Malfy gin Rosa · 100 ml (3,33 oz) rhubarb soda · 1 drop of saline solution To check out Zero-waste pineapple cordial, click here:    • How to make a ZERO WASTE drink | RUM cockt...   If you have extra rhubarb you can make a delicious Rhubarb tart: https://akispetretzikis.com/categorie... If you would like to have an apron similar to mine you should check out Wellta’s instagram and web pages   / wellta   https://welltaboualaphanh.com/ 0:00 Intro 1:56 Ingredients 2:12 Wellta apron 2:30 Rhubarb-strawberry cordial & lemon powder 7:05 Rabarbarosa Ice Cream 7:54 Rhubarb-strawberry soda 9:35 Rabarbarosa 10:40 Tasting notes 11:14 Recipe 11:20 Mother’s Day 11:30 Outro & Bloopers Here are some of my favorite YouTube cocktail channels: ‪@howtodrink‬ ‪@StevetheBartender_‬ ‪@TrufflesOnTheRocks‬ ‪@TheEducatedBarfly‬ ‪@VladSlickBartender‬ ‪@BehindtheBar‬ The team behind this video: Robi Fišer Sašo Veber Phantom hand #cocktailtime #rhubarb #gin