Cocktail Time with Kevin Kos | VERJUICE SIDECAR | How to swap lemon juice in a cocktail @KevinKos | Uploaded November 2020 | Updated October 2024, 2 hours ago.
In this episode, I made a Verjuice Sidecar and you’ll see how to swap lemon juice in a cocktail! Verjuice, or verjus, meaning ‘green juice’ in French, is a highly acidic juice made by pressing unripe grapes, apples, or other sour fruits. It was used as far back as ancient Greece, it was a common ingredient in medieval recipes and it is slowly making a comeback in gastronomy. I used it to make my version of a Sidecar with three grape-based ingredients. Cognac, Pierre Ferrand Dry Curacao, and verjuice made from sour grapes (I picked them back in August and placed them in the freezer). And because yesterday (11th November) was St. Martin’s day, which is a big thing where I live, it was only fair to use products made from grapes, and toast to the winegrowers for their hard work and effort to give us their wonderful wine. So if you want to make a medieval ingredient and use it in a Sidecar cocktail, or any other way that you find works great, this is the recipe I recommend. Let me know if you try it out!
0:00 intro
0:30 classic Sidecar
3:30 sour grapes verjuice
6:29 Verjuice Sidecar
8:16 Tasting notes
8:45 outro
9:08 bloopers
Classic Sidecar:
• 45 ml (1 ½ oz) Cognac
• 22,5 ml (¾ oz) orange liqueur
• 22,5 ml (¾ oz) lemon juice
• 1 bar spoon sugar syrup
Shake well with ice and double strain it in a coupe glass. Garnish with a lemon peel.
Verjuice:
• 250 g unripe sour grapes
• 0,5 g ascorbic acid (vitamin C)
blend it and then strain it through a cheesecloth or a muslin fabric. Squeeze it well, to get as much juice as you can. Measure the juice and, per every 97 g of juice, add
• 1,5 g tartaric acid
• 1,5 g malic acid
Stir well, bottle it and place it in the fridge. Leave it to settle from 24 h to 72 h. The longer you’ll wait the clearer the product you will get. Then gently strain it again before bottling in a clean bottle. You’ll have verjuice that you can use within a month. Since we can’t pick unripe grapes or apples all year, you can put the juice in the freezer and use it when you need it.
Verjuice Sidecar
• 45 ml (1 ½ oz) Cognac
• 22,5 ml (¾ oz) Pierre Ferrand Dry Curacao
• 22,5 ml (¾ oz) verjuice
• 1 bar spoon gomme syrup
Shake it with ice and double strain it in a coupe glass, which you sprayed with verjuice on one side and sprinkled with powdered sugar, as an homage to the sugared rim, typical for a Sidecar.
Enjoy responsibly!
Here is the link the episode about zero-waste pineapple cordial and a refreshing summer cocktail made with it: youtu.be/3am0RhECCeo
Affiliate links - get awesome gear and books, while helping us out in a small way by buying through the links below.
𝐆𝐄𝐀𝐑 𝐰𝐞 𝐮𝐬𝐞:
● Sous Vide cooker: amzn.to/3bYeoWi (not the same I use, but a great option)
● A cam: amzn.to/39NPkP8
● B cam: amzn.to/3qBAcuZ
● main lens amzn.to/3bLMdd3
● broll lens: amzn.to/38QiDkG
● gimbal: amzn.to/3bVrjs5
● main light: amzn.to/39LFyg8
● practical light: amzn.to/39GNL5d
● Parabolic Softbox: amzn.to/2M1FWPD
● light Stand: amzn.to/35Ti6MO
● Mic 1: amzn.to/35Qnrog
● Mic 2 amzn.to/3oTymoA
𝐁𝐎𝐎𝐊𝐒 𝐟𝐫𝐨𝐦 𝐁𝐎𝐎𝐊 𝐃𝐄𝐏𝐎𝐒𝐈𝐓𝐎𝐑𝐘, free worldwide shipping:
● 3-Ingredient Cocktails: tidd.ly/2XQQnbs
● Handcrafted Bitters: tidd.ly/3nMnHuE
● Liquid Intelligence: tidd.ly/38StKtf
● Meehan's Bartender Manual: tidd.ly/38RIo44
● Sasha Petraske Regarding Cocktails: tidd.ly/38RIrwM
● The Bar Book: tidd.ly/3nMmSSA
● The Cocktail Guy: tidd.ly/35O0nXf
● The Drunken Botanist: tidd.ly/2XPgJdW
● The Flavor Matrix: tidd.ly/35O16rr
● The Old Fashioned: tidd.ly/3nWKsvU
𝐅𝐨𝐥𝐥𝐨𝐰 𝐂𝐨𝐜𝐤𝐭𝐚𝐢𝐥 𝐓𝐢𝐦𝐞 𝐨𝐧 𝐈𝐆 & 𝐅𝐁:
instagram.com/kevin_kos
facebook.com/cocktailtimewithkevinkos
Here are some of my favorite YouTube cocktail channels:
@HowtoDrink
@StevetheBartender
@TrufflesontheRocks
@EducatedBarfly
@BonnevilleCocktailCollection
@BehindtheBar
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #sidecar #verjuice
In this episode, I made a Verjuice Sidecar and you’ll see how to swap lemon juice in a cocktail! Verjuice, or verjus, meaning ‘green juice’ in French, is a highly acidic juice made by pressing unripe grapes, apples, or other sour fruits. It was used as far back as ancient Greece, it was a common ingredient in medieval recipes and it is slowly making a comeback in gastronomy. I used it to make my version of a Sidecar with three grape-based ingredients. Cognac, Pierre Ferrand Dry Curacao, and verjuice made from sour grapes (I picked them back in August and placed them in the freezer). And because yesterday (11th November) was St. Martin’s day, which is a big thing where I live, it was only fair to use products made from grapes, and toast to the winegrowers for their hard work and effort to give us their wonderful wine. So if you want to make a medieval ingredient and use it in a Sidecar cocktail, or any other way that you find works great, this is the recipe I recommend. Let me know if you try it out!
0:00 intro
0:30 classic Sidecar
3:30 sour grapes verjuice
6:29 Verjuice Sidecar
8:16 Tasting notes
8:45 outro
9:08 bloopers
Classic Sidecar:
• 45 ml (1 ½ oz) Cognac
• 22,5 ml (¾ oz) orange liqueur
• 22,5 ml (¾ oz) lemon juice
• 1 bar spoon sugar syrup
Shake well with ice and double strain it in a coupe glass. Garnish with a lemon peel.
Verjuice:
• 250 g unripe sour grapes
• 0,5 g ascorbic acid (vitamin C)
blend it and then strain it through a cheesecloth or a muslin fabric. Squeeze it well, to get as much juice as you can. Measure the juice and, per every 97 g of juice, add
• 1,5 g tartaric acid
• 1,5 g malic acid
Stir well, bottle it and place it in the fridge. Leave it to settle from 24 h to 72 h. The longer you’ll wait the clearer the product you will get. Then gently strain it again before bottling in a clean bottle. You’ll have verjuice that you can use within a month. Since we can’t pick unripe grapes or apples all year, you can put the juice in the freezer and use it when you need it.
Verjuice Sidecar
• 45 ml (1 ½ oz) Cognac
• 22,5 ml (¾ oz) Pierre Ferrand Dry Curacao
• 22,5 ml (¾ oz) verjuice
• 1 bar spoon gomme syrup
Shake it with ice and double strain it in a coupe glass, which you sprayed with verjuice on one side and sprinkled with powdered sugar, as an homage to the sugared rim, typical for a Sidecar.
Enjoy responsibly!
Here is the link the episode about zero-waste pineapple cordial and a refreshing summer cocktail made with it: youtu.be/3am0RhECCeo
Affiliate links - get awesome gear and books, while helping us out in a small way by buying through the links below.
𝐆𝐄𝐀𝐑 𝐰𝐞 𝐮𝐬𝐞:
● Sous Vide cooker: amzn.to/3bYeoWi (not the same I use, but a great option)
● A cam: amzn.to/39NPkP8
● B cam: amzn.to/3qBAcuZ
● main lens amzn.to/3bLMdd3
● broll lens: amzn.to/38QiDkG
● gimbal: amzn.to/3bVrjs5
● main light: amzn.to/39LFyg8
● practical light: amzn.to/39GNL5d
● Parabolic Softbox: amzn.to/2M1FWPD
● light Stand: amzn.to/35Ti6MO
● Mic 1: amzn.to/35Qnrog
● Mic 2 amzn.to/3oTymoA
𝐁𝐎𝐎𝐊𝐒 𝐟𝐫𝐨𝐦 𝐁𝐎𝐎𝐊 𝐃𝐄𝐏𝐎𝐒𝐈𝐓𝐎𝐑𝐘, free worldwide shipping:
● 3-Ingredient Cocktails: tidd.ly/2XQQnbs
● Handcrafted Bitters: tidd.ly/3nMnHuE
● Liquid Intelligence: tidd.ly/38StKtf
● Meehan's Bartender Manual: tidd.ly/38RIo44
● Sasha Petraske Regarding Cocktails: tidd.ly/38RIrwM
● The Bar Book: tidd.ly/3nMmSSA
● The Cocktail Guy: tidd.ly/35O0nXf
● The Drunken Botanist: tidd.ly/2XPgJdW
● The Flavor Matrix: tidd.ly/35O16rr
● The Old Fashioned: tidd.ly/3nWKsvU
𝐅𝐨𝐥𝐥𝐨𝐰 𝐂𝐨𝐜𝐤𝐭𝐚𝐢𝐥 𝐓𝐢𝐦𝐞 𝐨𝐧 𝐈𝐆 & 𝐅𝐁:
instagram.com/kevin_kos
facebook.com/cocktailtimewithkevinkos
Here are some of my favorite YouTube cocktail channels:
@HowtoDrink
@StevetheBartender
@TrufflesontheRocks
@EducatedBarfly
@BonnevilleCocktailCollection
@BehindtheBar
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #sidecar #verjuice
