The xantham gum trick is revolutionary for me, i always struggled with separation in my blender drinks. Also im a huge FooFighters fan and this video literally made my day.
I am happy to see some food science being introduced. Xantham Gum increases the viscosity of the water and prevents the seperation between liquid solids. THe negative about Xantham Gum is it can cause digestive issues. I use acacia fiber (gum arabic) to eliminate foam in my whey-milk based protein shakes and orginally selected arabic for the additional health benefits. However, gum arabic is not going to thicken fluids like Xantham Gum in similar concentrations. It takes more gum arabic to achieve similar Xantham affects. Last note, gum arabic is one of the primary ingridents in the gomme syrup recipe.
Yep. Use gum Arabic for a bunch of stuff. Aware of the digestive issues but alcohol can also cause digestive issues as it kills bacteria in your stomach. Also not everyone has stomach issues with Xanthan, if you do, cut it out of the recipe, none of them hinge on it’s inclusion
Food science is great, but I didn’t notice the separation in the ice and liquids on the test cocktail until all three cocktails where side by side. Now with the magic of video editing I have no idea how long the took, but I can still enjoy a drink with out adding an industrial element and an additional ingredient to keep at my home bar. Industrial, yes when xantham gum has an association with glue among many other things and respiratory issues, I’ll opt out. Yes, alcohol is more bad than good, but it’s also a mostly natural process.
After you brought Garret on the show, I bought some Xantham gum (and a cooy of Tropical Standard). It completely changed frozen drinks for me. On July 4th I successfully pulled off a perfectly split Miami Vice. Lol Love ya Leandro
The weather is pretty hot in Germany right now and I wanted to make some cocktails for some chilled late evenings. Well, now I can't Stop watching your Videos😄 Damn good content!
Great video! I just started doing doing more frozen cocktails for my wife. Mostly different versions of pina coladas. She loves them. Going to try the Grohl whip tonight. Gotta keep Momma happy lol.
Green chartreuse is out of stock at all ABC stores here in Virginia(state-run stores-only liquor stores in VA; beer in wine aren’t sold here, only liquor and some mixers). Yellow Chartreuse is available at few stores, in limited quantities. Both are listed at $67.99/750ml bottle. Don’t know how that price compares to other places.
In Washington state, the out the door price is anywhere from about $114 to $150 (depending on the liquor store you go to), thanks to our higher base prices and outrageous liquor taxes. A positive side effect is that you can still find plenty of bottles. Prohibitively high prices will do that! lmao
I managed to get 4 bottles of the green Chartreuse 2-3 weeks ago and found 22 bottles of the yellow one. Well 20 bottles now, I nabbed 2 of them. This is in Southern California. The green one goes for about 65 and the yellow one was 66. Those are reasonable prices, prices you would see at the big stores like BevMo or Total Wine. There are a few small liquor stores that have the yellow Chartreuse and are trying to capitalize on it being rare by selling it at 89.99. I'm afraid these small shops are gonna start trying to treat Chartreuse or any color like allocated bourbons.
Please make this blended drink on your next video 2 oz. white rum 1 3/4 oz. Coco López 8-10 one-inch pineapple cubes 1 cup crushed ice 1 oz. dark rum, for floating
Enjoying your videos, but had a comment and a few questions. Agree on the xanthan gum being an excellent emulsifier. The text on Grohl Whip says 2 oz (60 ml) of cream of coconut, but the video says 3/4 oz (22 ml). Also, text says 1 ounce each of white rum and Green Chartreuse, but video says 1.5 oz of each. Also, text lists lime and lemon juices, but video never mentions them. Which would you recommend? The text version or the video version, or a hybrid of the two? Again, thanks for your informative additions to the craft.
It’s not just Starbucks that’s doing Xantham gum, I’m not sure where it comes from but I’ll tell you that if you order a daiquiri frappe at El Floridita in Havana, they are adding xantham gum and I can tell you that cause I watched a grumpy old bartender churn out those daiquiri frappes for a couple hundred tourists and each time putting a teaspoon of a fine off white powder in them.
The xanthan gum does change it, but didn't you also use a lot less ice in the Planter's Punch? Seems that is part of the reason for the liquid layer being larger at the bottom.
I blend Pina Coladas and there’s never been a problem with it. Folks just stir it up a little with their straws, and they tend to drink them up before it’s an issue. That said… it couldn’t hurt.
There was a video a while ago you said you were going to call the natty coco lopez "cream of coconut" from then on. Im making all of these today the grohl whip looks stupidly good.
I’m gonna do a little video on this because the coconut cream and cream of coconut thing has always been clunky and ridiculous to me. Should be coconut syrup
I’ve noticed some frozen drinks use Xanthan Gum while others do not. Is it simply a benefit to use it or do certain things have more issues with separating than others? (for instance your Dole Whip and Grohl Whips don’t use them but look practically the same as the ones using XG)
Maybe you can make a twist on my current favourite drink. Its kind of a frozen aperol spritz... Peach infused Aperol semi dry rosé wine (sparkling does not really get you anywhere) ice (substitutes the soda) 2-3 White Peaches fresh mint All blended together.....just amazing. I was sipping it so much recently
This is awesome as always. But….. in the future (or until the Chartreuse monks stop slacking off 😈) would you mind specifying a sub for Chartreuse (and a tweaked quantity) in recipes requiring it.
The recipe you make in the video for the Grohl Whip is different than the written one. The written one has 1/3 less less alcohol, a TON more cream of coconut (from .75 oz to 2 oz!!). Plus it adds lime and lemon juice, which weren't in the video version at all. Can't tell if there was a copy/paste error or if you tweaked the recipe (substantially). What's the story?
Yeah the written recipe was the workshop one not sure why we didn’t update to the final but the reason the citrus isn’t in the video is cuz we were working with a new editor who omitted it from the edit and we didn’t catch it til it was posted. Add the citrus it’s much better and more balanced with it.
Great episode, the recipe in the video for the Grohl Whip and the version in the notes are pretty different from each other. Which is the better version in your opinion?
Ok so the recipe in the description is double and it was an early test of the recipe. I’ll fix it but definitely do put the citrus juice in, not sure why or how that was cut from the video but it was and it should be in there
@@TheEducatedBarfly Excellent point, alcohol metobolites do induce inflammation in the gut microbiome. However, alcohol is still relatively easily digestable wheras Xanthum gum is now so prevalent in our food, that it is being consumed at levels not anticipated when approved by the FDA, which is leading to excess consumptioin and greater gut inflammation. It is also a relatively new food additive with unstudied history that is now becoming more clear. As a physican, I recommend reducing food additives whenever possible. Keep up the great content, as a home bartender, you have upped my cocktail game and appreciaton immensely.
Enough with the xantham gum. Even the packages say to use much less than you recommend. And then I’m sure folks ain’t having just one a day. Stop. Until I read up on it, I was messed up for a week.
Xanthan gum has a bunch of health benefits as well it may make some people’s stomach a little upset and if that’s the case for you, just take it out of the recipe, none of these recipes hung on Xanthan gum for success so just take it out. 1/4tsp for two servings isn’t super high and higher concentrations are necessarily harmful
Word for the day: emulsifier. Xanthan gum is an emulsifier, which enables things that are different to mix together and stay mixed even when they don't normally want to. Gum arabic can achieve much the same effect without the danger of slimy texture if you use too much, but xanthan is more readily available.
