Your cocktails need Baking Soda! Making better cocktails is as easy as adding Baking Soda to them to correct their pH, which allows you to even incorporate vinegar without the strong and overpowering bite of acetic acid! The mastermind behind this technique is Liberty Adams, a bar manager at the Japanase restaurant Takibi, and we’ll first try his Reverse Engineering cocktail to see what Reverse Acidity does when you add baking soda to your drinks. We’ll then follow that with a Baking Whiskey Sour using an Improved Orange Shrub that will even go great in your Mimosas. So if you’re ready, it’s Cocktail Time!

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Check out the recipe for these improved cocktails using Baking Soda here: [ Ссылка ]

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🙏 𝗦𝘂𝗽𝗽𝗼𝗿𝘁 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗣𝗔𝗧𝗥𝗘𝗢𝗡: [ Ссылка ]
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● Precision scale: [ Ссылка ]
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● Bitters bottles: [ Ссылка ] ; [ Ссылка ]
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📖 𝗕𝗢𝗢𝗞𝗦: [ Ссылка ]
● Liquid Intelligence by Dave Arnold: [ Ссылка ]
● Drinking Distilled: [ Ссылка ]
● The Bar Book: [ Ссылка ]
● The Flavor Matrix: [ Ссылка ]
● STB Cocktail Guide: [ Ссылка ]
● Imbibe!: [ Ссылка ]
● Meehan’s Bartender Manual: [ Ссылка ]

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👕 𝗚𝗲𝘁 𝘁𝗶𝗺𝗲𝗹𝗲𝘀𝘀 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗠𝗘𝗥𝗖𝗛 𝗵𝗲𝗿𝗲: [ Ссылка ]

By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!

Check out last week’s episode and learn how to make Super Foam, a 1 to 1 vegan replacement of egg whites in your cocktails: [ Ссылка ]

🤝 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕, TikTok or 𝗪𝗘𝗕
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0:00 Today on Cocktail Time
0:37 Reverse Acidity
1:44 Balsamic Syrup
3:56 The Reverse Engineer Cocktail
5:24 Improved Orange Shrub
7:56 Baking Whiskey Sour
9:24 Bottom of The Glass - Baking Soda Reaction!
10:23 Outro + Recipes

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

#cocktailtime #bakingsoda #vinegar

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