How I make better frozen drinks (Starbucks hack)

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FEATURED DAIQUIRI SPECS:
- 1.5 tbsp (US - 15ml) granulated sugar
- 2 oz rum (bit.ly/curiada-plantation-3)
- 0.75 oz lime juice
- 5 drops of 20% saline solution
- 0.25 tsp xantham gum (amzn.to/45ecVTS)
- 170g pebble / crushed ice
TOOLS USED:
- Jigger amzn.to/47kE4Xb
- Blender amzn.to/3DL03ck
- Measuring spoons amzn.to/3s20Z9B
- Pebble ice machine amzn.to/45aQWNQ
- Mallet & lewis bag amzn.to/3s75nnE
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Опубликовано:

25 июн 2024

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Комментарии : 81

@StevetheBartender_ 10 месяцев назад

Enjoyed these tips? Subscribe to my weekly newsletter for more: bit.ly/cocktail-newsletter

@MAKOBITE 10 месяцев назад

Hi Steve! Thanks for signing the book my friend and Adelaide resident Jerry Brown bought at your bar last month (great selfie of you two!) I'm so excited to get it when he comes to Canada for a visit in September. You've been such an inspiration to my home bar. Frozen drinks are something I really love, so I'll take these tips on board. Cheers!

@StevetheBartender_ 10 месяцев назад

@@MAKOBITE hey Mako! Jerry was super friendly and we had a good chat! Thanks for getting him to bring a copy all the way from Australia! 🙏

@G.Dennis 10 месяцев назад

Hey check the description 0.25 oz xantham gum this is tooooooo much

@MAKOBITE 10 месяцев назад

@@StevetheBartender_ Now if only we could get Mr Black here in Quebec!! I have a friend who brings it to me when they visit from NY but I'm addicted to Margarita Negras now!!

@ramondama5553 10 месяцев назад

3:26 this is the funniest thing i have seen all week

@francescogressani7597 10 месяцев назад

What were those sounds when he mixed the ice 😂

@alejandradelgado2370 10 месяцев назад

Hahahahahaha😂

@marcusandersson... 10 месяцев назад

I slowed the speed down to try to catch it, but that only made Steve sound drunk😂

@jolliron 10 месяцев назад

It sounded like when people add the tiktok text to speeches over random noises

@koshey245 10 месяцев назад

Me when I step into water that's slightly colder than I expected

@casamezcua8331 10 месяцев назад

Glad o wasn’t the only cause ne that heard it. Thought fir a minute I was hearing some other worldly sounds. 😂😂

@AdamRingland 10 месяцев назад

Those noises during blending were terrifying 😂

@user-wv8rd2om3f 10 месяцев назад

Right?! I thought aliens had invaded the set 👽

@Runge_was_here 10 месяцев назад

Will definitely try the dry sugar and crushed ice idea. Have used Xatham gum before and definitely improved the overall texture of the drink.

@christineferreira2181 10 месяцев назад

I would never have thought of saline solution. Good tip 😀👍

@boozeontherocks 10 месяцев назад

Fantastic tips, Steve. The dry sugar and xanthum gum have so e great uses.

@StevetheBartender_ 10 месяцев назад

The xanthum gum is a game changer in frozen drinks!

@EnglishStrippedBare 10 месяцев назад

Guys, as always, great tips for getting our cocktails to the next level. Thank you.

@roebucksruin 10 месяцев назад

That's cool! I've been using an acid adjusted gomme syrup with fruit juices instead of water, but they still split. Totally trying out this method!

@StevetheBartender_ 10 месяцев назад

Enjoyed these tips? Subscribe to my weekly newsletter for more: bit.ly/cocktail-newsletter

@drinkswithdave 10 месяцев назад

Another Awesome tips video! Xantham gum for the win, and I bet that saline made it pop! Between this and the microwave tip, you hooked me on the newsletter!

@stephane.foisy.186 10 месяцев назад

Yup xanthan gum helps to create luxurious drinks. Can even be used for shaken drinks though a little more challenging. Will try to use it for eggnog to keep it thicker longer.

@christinecamley 10 месяцев назад

Steve these are terrific tips!! So appreciated!! Cheers!! 🙂

@StevetheBartender_ 10 месяцев назад

Glad you like them!

@christinecamley 10 месяцев назад

@@StevetheBartender_ Thanks Steve!! 🙂

@TomFreer87 10 месяцев назад

Will definitely try this with the watermelon recipe from your Xmas cocktails video 🍹

@7kaylaferguson 10 месяцев назад

So useful!!

@donniewahlberg8546 10 месяцев назад

Great tips! First time a blender made me laugh😄

@kueller917 10 месяцев назад

I def need to get a blender now here's another reason.

@intractablemaskvpmGy 10 месяцев назад

The saline also lowers the freezing point. I sometimes throw a tiny pinch of salt in the drink

@stevenjacobs2750 10 месяцев назад

Tropical Standard is such a fantastic book.

@StevetheBartender_ 10 месяцев назад

It really is a great resource isn't it! 😀

@Markymark0128 10 месяцев назад

Just talking at work about frozen daiquiris. Memory of . Frostbites from those in Melbourne Victoria.

@chiva7270 10 месяцев назад

from to ecuador, you are wonderful.

@kloss213 10 месяцев назад

My Daiquiri recipe 4 parts chilled Rum dash of lime pour directly into mouth.

@gnomestavern8285 10 месяцев назад

haha I need this video two weeks ago for a contest! Great video thank you for doing the ice math for me

@StevetheBartender_ 10 месяцев назад

No problem 😀 how did you go in the contest??

@gnomestavern8285 10 месяцев назад

@@StevetheBartender_ I came in second it was a malort contest and I got 5 out of 5 in every category except on judge gave me a 3 in one of the category. Wanted to do a frozen cause it is hot as hell in New Orleans going to try it next year

@StevetheBartender_ 10 месяцев назад

@@gnomestavern8285 good effort especially with Malört! 😂

@gnomestavern8285 10 месяцев назад

@@StevetheBartender_ I think I have Stockholm syndrome I keep making cocktails with malort haha

@N3UM4NN4TOR 10 месяцев назад

Will def try this! Is there a specific 1:1 measurement for Xoz of simple syrup = Xtbs of dry sugar?

@MrJazzbreton 10 месяцев назад

Nice

@swimpitt95 10 месяцев назад

Do you have a preferred scale for accurate weight measurement?

@raybyrne5599 10 месяцев назад

same amount of ice for a frozen margarita?

@theelk801 10 месяцев назад

great video! can you add the ice weight to the recipe in the description?

@StevetheBartender_ 10 месяцев назад

Done! Thank you 🙏

@theelk801 10 месяцев назад

@@StevetheBartender_ hell yeah thanks king

@jarrardscott 10 месяцев назад

@SteveTheBartenderAUS Do you use Australian Standard or US Standard tablespoons? (AU being 4 tsp, US being 3 tsp)

@StevetheBartender_ 10 месяцев назад

US 15ml - I’ll clarify in the description.. thanks for bringing it up!

@OkellaWood 10 месяцев назад

@3:27 I though my lunch lady slipped me some acid! What was that sound?!?! Did the blender become sentient?

@StevetheBartender_ 10 месяцев назад

Haha! My audio wasn’t great so I had to clean it up with Adobe AI… but it must have though the blender noise was someone talking and it came out with that random “translation”.

@devlinw4735 10 месяцев назад

this needs to be higher in the comments @@StevetheBartender_

@queztocoaxial 10 месяцев назад

How do I get Havana Club in the US? I mean, besides convincing the government to lift the trade embargo...

@StevetheBartender_ 10 месяцев назад

You can get it but it’s the one produced in Puerto Rico.. otherwise, smuggling 😉

@scottlarson5879 10 месяцев назад

Are you making the saline solution yourself?

@StevetheBartender_ 10 месяцев назад

Yep!

@Groover1 10 месяцев назад

170g of crushed ice, is that approximately half a small shaker tin ? Cheers Steve.

@StevetheBartender_ 10 месяцев назад

Yes, just a touch over half a Toby tin… or 1.2 cups.

@Groover1 10 месяцев назад

@@StevetheBartender_ thank you

@carl_busch 10 месяцев назад

Two pebbles to much. Come on Steve you are a pro...... 😉😉

@AngryCocktails 10 месяцев назад

I guess I'll have to invest in xanthan gum

@StevetheBartender_ 10 месяцев назад

Its definitely worth having some on hand 😀 I just got mine at Woolies in the baking/ health food section

@movingforwardLDTH 10 месяцев назад

Enjoyed this … but the sound seems very unnatural, almost as if you went back in and rerecorded it.

@StevetheBartender_ 10 месяцев назад

The whole sound or just sections? I used Adobe AI to improve the audio - I had a fair bit of noise in my audio prior..

@movingforwardLDTH 10 месяцев назад

@@StevetheBartender_ , the entire thing. Kinda muffled, but as if caused by the recording EQ levels being incorrectly set. (I know just enough about recording techniques to be dangerous, lol.) Your voice comes thru ok … but the ambient noises only partially come through, if that makes any sense? Hopefully other viewers will chime in with their thoughts. ETA: Maybe what I’m hearing is the compression (I *think* that’s the right term) you did to reduce the audio noise?

@StevetheBartender_ 10 месяцев назад

@@movingforwardLDTH it was Adobe AI.. it’s designed for podcasting so it removes background noise. I had to use it as the audio wasn’t great prior because the gain was up to high.

@robdielemans9189 10 месяцев назад

You using ADR now? Why? No judgement! Just curious.

@StevetheBartender_ 10 месяцев назад

ADR?

@robdielemans9189 10 месяцев назад

@@StevetheBartender_ Did you record the voice separately after filming?

@TehFhqwghad 10 месяцев назад

I've tried 4 different frozen drinks from the book and found that 170 grams of ice was just too much, and overly diluted. The texture is 10/10 and all tips afe right on, just the drinks are just too stretched out. I'll be readjusting the recipes for my presences.

@irinadalah9089 10 месяцев назад

there's no way you squeezed that lime directly in the measure and you didn't spill all over the place!! that was surely edited out of the shot! oh! and xantham gum is all over the place, since it's the #1 baking ingredient for gluten free stuff. however, pay attention to the fact that it is known to lower blood sugar. so if you're a diabetic, or have low blood-sugar for any reason, you may find out that the xanthan gum will cancel out the sugar in this cocktail, but the rum will go on to have an unhindered lowering effect. so all in all - awesome idea for diabetics to go on having cocktails, without over-worrying about blood-sugar!!