Joey Camasta | Kiki Kuisine
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SportsTranscript
00:00I want to be a fake wife to all those hot firemen.
00:05And I want to slide down their poles.
00:06So welcome back to a very special episode
00:08of a fall Kiki cuisine.
00:09We're going to be doing all things fall, warm, cozy,
00:12and definitely Kiki.
00:13So first up, we're making a Kiki cocktail.
00:15This one has been on my radar for a while now,
00:17and I haven't made it yet.
00:18I still have to come up with a name for it.
00:20I think I'm going to call it a Kiki fig flambe,
00:23because we're using fire.
00:24We're using open flames today.
00:26I brought a blowtorch.
00:27And we're going to mix the cocktail with some lemon juice,
00:29some fig jam, a little bit of honey,
00:31and, you know, some different infusions.
00:34Now, first and foremost, we have to flambe our figs.
00:37I'm just cutting them in half here.
00:39These are Black Mission figs, I believe.
00:41They're sweet, just beautiful.
00:42And they're such a perfect color for the season.
00:44So I cut up a bunch of these,
00:46and I'm going to dip them in some sugar first.
00:47That's how we're going to create our brulee.
00:50Dip it in the sugar, just like that.
00:53Okay, now, I don't have a safety mask.
00:57I should probably wear eyewear, protective eyewear,
00:59but I don't have that here in the Kiki kitchen,
01:02but I do have a blowtorch.
01:03Now, I ordered this.
01:04I had a delivery person bring it to me.
01:05They had the little ones, but I said, you know what?
01:07We do things big around here at Kiki Cuisine,
01:09and I'm not playing that game.
01:10So I got the big mama.
01:11Basically, now, do this in a well-ventilated area,
01:15I'm assuming.
01:16I mean, I'm not a fire chief.
01:19My dream is to be a house, not a firehouse, though.
01:21If I ever get to, like, retire
01:23and, like, just do what I want for sport
01:25and for the pure love, I want to, like, be a fake wife
01:27to all those hot firemen,
01:31and I want to slide down their poles.
01:33Let's get flamboyant, girls.
01:34I'm using some marble cutting board.
01:36I mean, I don't think anything is going to catch on fire,
01:37but, you know, use common sense when there's open flames.
01:40Don't let your kids touch it,
01:42and, again, we might want to fact-check that.
01:44All right, so I'm just going to take the flame,
01:45and we're going to flamboy away.
01:51Ooh.
01:54How cute!
01:55It smells so good in here.
01:57Figs on their own are very, like, sweet
02:00and, like, just floral and yummy,
02:02and that's showing through,
02:04but then the burnt sugar on top,
02:05it's giving this, like, caramel flavor,
02:06so it's, like, all the fall feels.
02:09Okay, now I'm going to move these to a plate
02:11and let them cool, and once they cool,
02:13this will harden on top.
02:15Oh, dear.
02:17So this is going to give a beautiful garnish to our cocktail,
02:19but then it's, like, a little snack for afterwards.
02:22But, like, any kind of fancier cheese,
02:23you can serve them with this and some crackers
02:26or some torn bread, and that's, like,
02:27already a Kiki appetizer,
02:29and it's, like, already 10 times fancier
02:30than anything that they've ever had at a house party.
02:32Trust me, and that's on what?
02:34That's on Kiki Cuisine, okay?
02:36So we're going to let these cool.
02:37Let me get my shaker.
02:39I got this new shaker I'm obsessed with,
02:43and now we're going to mix it up.
02:44I always did.
02:44This is the first time using brown liquor on Kiki Cuisine.
02:48I know it's hard to believe, but, yeah,
02:49I've always done clear-based cocktails,
02:51but we're doing bourbon today.
02:52This is a nice Kentucky bourbon, I believe,
02:55if I had to write something down,
02:57which is going to give a nice, warm kind of flavor,
02:59and I feel like in the fall,
03:00we just have to drink, you know, warm,
03:02you know, brown cocktails.
03:03I'm using this really good fig jam.
03:04You can get them anywhere.
03:05Any grocery store has it now in the cheese section,
03:07but this basically has all the things you need in it.
03:09It's, like, a fig-infused simple syrup,
03:12and it's a natural thickener.
03:13So let me get some ice in my shaker to start.
03:17Okay, we have some ice in our shaker.
03:19I've got two Kiki cocktail glasses here.
03:22I'm doing a coupe glass.
03:23That's just a fancy-schmancy name
03:25for a round martini glass.
03:27And away we go.
03:28So I'm gonna put some Kentucky bourbon.
03:31It might rhyme with Schmudford reserves.
03:34I'm just gonna add, you know,
03:35add it to your heart's content.
03:36I'm sure you're supposed to do, like, ounces,
03:37but I don't know where that thing went.
03:40Okay, that's good.
03:42Maybe a little more.
03:43We're not driving.
03:44Lemon juice, fresh squeeze.
03:46Don't ever buy the bottle or bottle of juice.
03:47It's not the same thing.
03:49If you don't have lemon juice like this,
03:50maybe, I don't know what to do.
03:53Just don't make the cocktail, then,
03:53because you can't, that just tastes artificial.
03:55And now we're doing our fig jam,
03:57which is gonna be sweet and give the flavor profile.
03:59I'm gonna do, like, one,
04:01I'm gonna do, like, four of these.
04:04Super simple.
04:05And you know, I'm gonna give a secret ingredient
04:08that I didn't tell, no one even knew about.
04:09I'm gonna add a pinch of salt to this.
04:11That's gonna bring out all the flavors out of things
04:13and just make everything kind of meld together.
04:15And a little salt does the body good, okay?
04:18How do you think I stay so plump?
04:20Also, I'm gonna add just a touch of maple syrup
04:21to give it a fall flavor.
04:22And now we're gonna give it a good old shakeroo,
04:25shakeroonie.
04:26Just pop that on top.
04:27And you have to do it with your hands, it's frosty.
04:31Ooh.
04:36Okay, wiggle it off.
04:39And now we're gonna strain it.
04:41If you don't like the seeds,
04:42remember, you can do a double strain,
04:43but I'm just gonna do a single strain.
04:45A nice, warm, toasty color.
04:47It looks like something from the field.
04:49It looks like apple cider, almost.
04:50This is our Kiki Fall Fig Flambé Cocktail.
04:52Say that 10 times fast.
04:54Now it's time to do my favorite thing ever,
04:56really kiki it up.
04:57We're gonna garnish.
04:57We have our kiki flambé figs.
04:59We're gonna have one per glass.
05:01Just pick out the prettiest ones.
05:03You can cut a little flit in them.
05:04Not too deep,
05:05because you want it to sit on top of the glass nicely.
05:07Just garnish that on the side of the glass.
05:08And then I'm gonna take a little bit of a thyme sprig,
05:11just to make it look a little bit more festive.
05:14How pretty.
05:15And that's it.
05:16Look at our kiki fig flambé cocktails we made.
05:21Very festive.
05:22The colors are perfect.
05:23I mean, this is a fall color palette
05:25that you can see on the New York runway.
05:27It's a Paris.
05:29This is fall fashion in its finest.
05:31Fall fashion fig flambé cocktail from Kiki Cuisine.
05:36Just so beautiful.
05:44We did it.
05:45It is so good.
05:48This literally tastes like a $30 cocktail
05:50you'd get in a fancy city,
05:52in a fancy cocktail bar with a little vest.
05:54I should be wearing a little vest.
05:56I'm a barista.
05:57I'm a mixologist.
05:58This has everything you need for your fall cocktails.
06:00If you don't like bourbon,
06:01you can switch it out maybe for a mezcal
06:03would be good in here.
06:04You could do a vodka.
06:05A gin might be interesting.
06:06Try different things.
06:07But I like it with this because it's just,
06:09you know, it's just doing all the things.
06:10Maybe it's, if you're getting crazy,
06:11maybe a cinnamon whiskey.
06:12Get crazy with it.
06:14But yeah, regular ingredients from the house.
06:16One liquor and a blowtorch.
06:18That's all you need, girls.
06:19Make this Kiki cocktail.
06:20You're gonna like what you see.
06:21I guarantee it.