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Yes! Another Garret episode means some great new tricks and techniques. He’s like Dave Arnold’s more laidback half and I love how he takes the time to explain the reasoning behind his methods.
It's a little weird to me that the argument for putting in raw sugar over syrup is to be in better control over dilution, but then proceeds to add saline solution. While it's not a ton of dilution, a small pinch of salt would do better here.
This is fantastic! I generally avoid blended drinks because I can't drink them fast enough and they melt and... ick. Anyway, as a gluten free person that bakes, I generally have xantham gum around. I even have some 70% chocolate, which means I have everything I need. Oh, wait. Except for the whipper. Need that .... Pro tip: freeze the remaining xantham gum after opening in an air tight container. Lasts up to a year. I've gone two years with no problems, but I've been lucky, I think.
This is one of those times where my kitchen experience translated well behind the bar. Xanthan gum and Guar gum are wonderful tools if you know how to use them and are often used in specialty ice creams where your sugar\fat ratios may be off so it was a no brainer for me that they would be useful in frozen cocktails too. Arguably guar gum is an even better option for many cocktails as it works better in a cold environment than Xanthan (general rule is guar in cold xanthan in hot). The exception is highly acidic cocktails as acid can negatively affect it's ability to thicken and stabilize an end product. I need to invest in a proper Isi whipper again, I want to try this recipe with some added coffee notes.
Prior to this book being released I used the general rule of 120 grams per drink based on Dave Arnold's recommendations. Now that Garrett eliminated the need for syrup i think his 170 gram adjustment is perfect and can be used on any non descriptive frozen recipe.
Great episode! Wanted to experiment with rapid infusion for quite a while. Definitely will give it a shot. Anyone ever tried that with almonds? I was thinking, maybe you could infuse water with almonds and then use it to make a clear orgeat?
It's wild how the visuals and the numbers play out. 1 tablespoon of sugar looks colossal compared to the .75oz citrus, but it's almost perfectly in balance with a classic daiquiri (if you ignore the tempus fugit).
Is it recommended to add xanthan gum even when you have the big granita machine (not a blender)? Asking because we still experience ice-alcohol separation even with the big expensive machine.
You're right that the toxic effects of acetaldehyde is the biggest contributor to hangover symptoms, but dehydration and mild alcohol withdrawal syndrome also play a role. There's nothing you can do about withdrawals, but you can make sure you get enough water!
You pour and say a cup and a half of ice, but the recipe at the end of the video, in the description, and on your site all say 1/2 cup. Can you clarify for me please? Thank you!
Greg from HTD did an episode on Frozen cocktails using either Jeffrey Morganfaler or David Wundritch's recipes. I really suggest you try it in an episode.
Xanthan gum was their "under lock and key" secret? I've been using it for frozen drinks for years... For the same reason stated in the vid, I looked up frozen coffee drinks from the big chains to see how they keep the ice from layering out and tried it for alcoholic slush drinks too (it's readily available info online and there are tons of "clone" recipes for the coffee slush drinks that use it)
Ok so yes you guys are right, we could not find cacao nibs anywhere ahead of the episode and we had Garrett for one day. We pivoted to use chopped dark chocolate which works fantastic. That said we said Nibs because that’s what the recipe was developed with and we could have explained that all but we didn’t. I’ve since tried both versions and they’re both fantastic (really not THAT much different) so if you cannot find a nib get some dark chocolate at least 70% cacao and it’ll be great
@@TheEducatedBarfly Hah, thanks for the clarification, makes sense! Perhaps if you'd had time to try both before the record you could have confidently said "both cacao nibs and dark chocolate work equally well for this infusion" (which wouldn't really take any further explanation), but I totally get the in-the-moment choice and only a few people probably noticed or cared 😄 Maybe update the recipe text on the website and in description to say either one works?
Why do you have "cacao nibs" on the screen as he is spooning in a chopped chocolate bar? Surely you're not saying nibs and chocolate is one and the same (because it's absolutely not)?
Garret is so awesome! I went to his bar in Brooklyn (Sunken Harbor) based on an EB episode you guys did together. Sadly, the bar was staffed by impersonal jerks, but the drinks were fantastic.
@@thatdudebro Nope! The hipster-mustached bartender Dan is so unpleasant. And the server literally ignored my questions and stared off into space. I'm a well dressed, friendly, outgoing person but I couldn't crack their bubble.
@@TheBowerbird Sounds a bit light for "bad service" are you willing to consider the possibility that they didn't hear you ? because the other option that they deliberately ignored you is bizarre and unlikely.
Absolutely awesome, thanks. The only thing for me personally, is that I have never ever liked the salt/sweet fad that started a decade ago. Started out with the chocolate covered pretzels and that sat for a while and then all of the sudden, everybody everywhere in US made candy and desserts with the salt content in them. I always hated it. But it blew up to become sooooo popular that there are some places where you can NEVER get a sweet candy or dessert WITHOUT salt in it. A family member sent me some chocolate chip cookies for Christmas this past year. I was happy to get them as I love chocolate chip cookies. But to my dismay, I bit into one and the salt was there in spades. I secretly threw out the whole box. Sorry. Well she called me asking how I liked the cookies. And when I said I am not used to the salt she got immediately defensive in that EVERYBODY has salt with ALL sweet desserts and how it is superior and how it is the best for us and this and that and this and that. And ya know, a lot of people are like that. I am a free spirit and I would never ever ENFORCE popular trends or my opinions on other people. So for the first cocktail, I would omit the salt.
Thinking how about making an alcohol free version of this chocolate syrup instead of creme cacao, but how to replace the rum, which fruit juice that fits with the chocolate taste ?
Frozen drinks are one of the few major categories of cocktail that I seldom bother making. Partly it's the extra cleanup, etc., but a lot of it is not knowing how to get consistently good results, so this is a super helpful video! Just one note, as mentioned by another commenter below, what's shown in the video is *not* "Cacao Nibs", it's just chocolate, but it's repeatedly referred to in the video as "nibs". Presumably chocolate is the correct ingredient or Garret would have said something when you recorded. 😄 But in that case it would be good to know what kind of chocolate, presumably dark, but is it unsweetened? (I somewhat assume)
I used the blended techniques on the smugglers cove barbados punch, and it was money. No more making demerara syrup with the sugar blend, less lime juice, and best of all.. no more separation after blending with the xanthan gum. Garrett, and Ben are truly game changers. Along with acid adjusted juices, juice punches, cordials, milk wash infusions, and more.. Tropical Standards is a technical drink makers paradise.
Hey guys! Really nice and informative video, now I need the book! I was wondering if I could get the book a little bit earlier than the release date! I’m in SF atm but I live in the Netherlands and leaving on the 4th of may 😢
You used a total of 82ml of liquids and 170g of ice. So, using the xantham gun trick, you'd say that for any regular frozen cocktail, twice the amount of ice as of liquids is a good rule of thumb? 🤔 That looks amazing, btw. I'm definitely gonna get the book! Great video as always! 👍
DUDE, I just bought everything for the Mai Tai yesterday. I don't have the acids yet but I couldn't wait and even flat the Mai Tai was incredible. Also I hope Goslings is a good enough substitute for Coruba.
Get a couple 1 liter bottles of Coruba shipped to you if possible. $22.99 is well worth the investment. I noticed that a case costs the amount to ship as a single bottle so how much do you think I bought?
