perfect frozen drinks: science and practice-presentation
TRANSCRIPT
Perfect
Drinks
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The History
400 BC, China: Snow (and saltpetre) poured over syrup
The History
200 BC, South-East Persia (Iran): Yakhchai
The History
200 BC, South-East Persia (Iran): Milk, sugar, rosewater, snow
The History
831, Italy: Arab invasion of Europe – brings fruits, technology, knowledge
The History
1533, France: Catherine de' Medici, Giuseppe Ruggeri
The History
1686, Paris: Francesco Procopio Cuto, Cafe Procope, Louis XIV
The History
1694, Italy: Antonio Latini, “Lo Scalco alla Moderna” “The Modern Steward”
The History
1718, England: “Miss Mary Eales's Receipts”
The History
1744, Pennsylvania: OED 1877
The History
1744, Pennsylvania: OED 1877
The History
1770, New York: Giovanni Basiolo, gelato
The History
1843, New York: Nancy Johnson, patent #3254, ice- cream freezer
The History
1885, London: Agnes Marshall, “The Book Of Ices”
The History
1888 - 1915: The Fractional Horsepower Engine (<746w)
The History
1922, Wisconsin: Stephen Poplawski, the first blender.
The History
Racine, Wisconsin
The History
1910, Wisconsin: Fred Osius & Hamilton Beach
The History
1933, Wisconsin: Fred Osius, Fred Waring, & The Miracle Mixer (1937)
The History
1934, Los Angeles: Don the Beachcomber
The History
1938: The Waring Blendor
The History
1938: The Waring Blendor
The History
1940s, Havana: Constantino Ribalaigua Vert, Daiquiri #3
The History
1954, San Juan: Ramon “Monchito” Marrero, Pina Colada
The History
1960s, Coffeyville: Omar Knedlik, the ICEE
The History
1965-67, 7-Eleven: The Slurpee
The History
1967, USA: TGI Friday's, fresh-fruit “daiquiri” program
The History
1971, Dallas: Mariano Martinez, frozen margarita machine
The History
1994: 7-Eleven Trademarks “Brainfreeze”
The Technique
The Technique
The Technique
The Golden Rule
Targets (for the finished drink):
- c. 14.2% – 15% abv
- c. 85g/liter sugar
- c. 0.6% – 0.9% acid
The Technique
The Not Frozen Corsair
2oz. (60ml) Pallini limoncello
2oz (60ml) blanco tequila
Fat ¾oz. (22.5ml) fresh lime juice.
Fat ¾oz. (22.5ml) preserved lemon juice
½oz. 1:1 simple syrup
10 drops Bittermens Hellfire Shrub
Shake
The Technique
The Frozen Corsair
2oz. (60ml) Pallini limoncello
2oz (60ml) blanco tequila
Fat ¾oz. (22.5ml) fresh lime juice.
Fat ¾oz. (22.5ml) preserved lemon juice
½oz. 1:1 simple syrup
10 drops Bittermens Hellfire Shrub
2.5oz. (75ml) water
Freeze in machine
The Not Frozen Corsair
2oz. (60ml) Pallini limoncello
2oz (60ml) blanco tequila
Fat ¾oz. (22.5ml) fresh lime juice.
Fat ¾oz. (22.5ml) preserved lemon juice
½oz. 1:1 simple syrup
10 drops Bittermens Hellfire Shrub
Shake
The Technique
The Technique
Blender Confidential
The Technique
Ice Shaving: Hello, Mr Hatsuyuki!
The Technique
Ice Shaving: Hello, Mr Hatsuyuki!
The Technique
The Generic Blender Sour
2¼oz. (67.5ml): something containing 40% ABV ( = 0.9oz / 27ml pure ethanol) AND 0.45oz / 12.75g sugar ( = 190g/liter sugar)
½oz. (15ml): of freshly squeezed & strained lemon or lime (or other sour) juice. Sour juice – usually 6% acid.
4oz. (120ml): ice
2-5 drops: saline solution*
*Saline solution: 20g salt in 80ml water
The Technique
The Generic Blender Sour
2¼oz. (67.5ml) something containing 40% ABV & 0.45oz / 12.75g sugar.
½oz. (15ml) of freshly squeezed & strained lemon or lime (or other sour) juice.
4oz. (120ml) ice
2-5 drops saline solution
The Daiquiri
2¼oz. (67.5ml) 35% ABV rum, sugared with 212g/liter
½oz. (15ml) of freshly squeezed & strained lime juice.
4oz. (120ml) ice
4 drops saline solution
Result: 157ml, 15% abv, 8.1g/100ml sugar, 0.57% acid
The Technique
The Art Of The Ziploc
The Technique
The Technique
The Generic Blender Sour
2¼oz. (67.5ml) of 40% ABV & 0.45oz / 12.75g sugar.
½oz. (15ml) of juice.
4oz. (120ml) ice
2-5 drops saline solution
The Blender Daiquiri
2¼oz. (67.5ml) of35% ABV sugared rum,
½oz. (15ml) lime juice.
4oz. (120ml) ice
4 drops saline solution
Result: 157ml, 15% abv,
8.1g/100ml sugar, 0.57% acid
(extra 45g ice)
The Ziploc Daiquiri
2oz. (60ml) of 40% ABV rum
Fat 5/6oz. (26ml) lime juice.
2oz. (60ml) water
2 drops saline solution
¾oz. 1:1 simple syrup
Result: 169ml, 14.2% abv, 8.4g/100ml sugar,
0.93% acid
The Technique
The Ebony v2
1oz. (30ml): Pallini Limoncello
3oz. (90ml): Carpano Antica Formula sweet vermouth
1½oz. (45ml): vodka
½oz. (15ml): fresh lemon juice
3½oz. (105ml): water
4 drops: saline solution*
*Saline solution: 20g salt in 80ml water
The Technique
The Technique
The Clare-Amalfi
¾oz. (22.5ml): Pallini Limoncello
¾oz. (22.5ml): Knappogue Castle 12 Year Old
½oz. (15ml): vodka
½oz. (15ml): Campari
½oz. (15ml): acid-adjusted orange juice*
¼oz (7.5ml): simple syrup (1:1)
2 drops: saline solution
*Acid-adjusted OJ: 32g citric & 20g malic acid per 1 liter OJ
The Technique
What They Won't Teach You In Frozen Drinks School.....
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