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Perfect Frozen Drinks

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Seminar by Philip Duff & Dave Arnold, Tales of the Cocktail, 2015, New Orleans.

Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.

But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!

Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.

There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)

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Perfect Frozen Drinks

  1. 1. Perfect Drinks powered by
  2. 2. @cookingissues
  3. 3. @philipduff @philipsduff
  4. 4. @PalliniUS@PalliniUS @pallinilimoncello@pallinilimoncello
  5. 5. The History 400 BC, China: Snow (and saltpetre) poured over syrup
  6. 6. The History 200 BC, South-East Persia (Iran): Yakhchai
  7. 7. The History 200 BC, South-East Persia (Iran): Milk, sugar, rosewater, snow
  8. 8. The History 831, Italy: Arab invasion of Europe – brings fruits, technology, knowledge
  9. 9. The History 1533, France: Catherine de' Medici, Giuseppe Ruggeri
  10. 10. The History 1686, Paris: Francesco Procopio Cuto, Cafe Procope, Louis XIV
  11. 11. The History 1694, Italy: Antonio Latini, “Lo Scalco alla Moderna” “The Modern Steward”
  12. 12. The History 1718, England: “Miss Mary Eales's Receipts”
  13. 13. The History 1744, Pennsylvania: OED 1877
  14. 14. The History 1744, Pennsylvania: OED 1877
  15. 15. The History 1770, New York: Giovanni Basiolo, gelato
  16. 16. The History 1843, New York: Nancy Johnson, patent #3254, ice- cream freezer
  17. 17. The History 1885, London: Agnes Marshall, “The Book Of Ices”
  18. 18. The History 1888 - 1915: The Fractional Horsepower Engine (<746w)
  19. 19. The History 1922, Wisconsin: Stephen Poplawski, the first blender.
  20. 20. The History Racine, Wisconsin
  21. 21. The History 1910, Wisconsin: Fred Osius & Hamilton Beach
  22. 22. The History 1933, Wisconsin: Fred Osius, Fred Waring, & The Miracle Mixer (1937)
  23. 23. The History 1934, Los Angeles: Don the Beachcomber
  24. 24. The History 1938: The Waring Blendor
  25. 25. The History 1938: The Waring Blendor
  26. 26. The History 1940s, Havana: Constantino Ribalaigua Vert, Daiquiri #3
  27. 27. The History 1954, San Juan: Ramon “Monchito” Marrero, Pina Colada
  28. 28. The History 1960s, Coffeyville: Omar Knedlik, the ICEE
  29. 29. The History 1965-67, 7-Eleven: The Slurpee
  30. 30. The History 1967, USA: TGI Friday's, fresh-fruit “daiquiri” program
  31. 31. The History 1971, Dallas: Mariano Martinez, frozen margarita machine
  32. 32. The History 1994: 7-Eleven Trademarks “Brainfreeze”
  33. 33. The Technique
  34. 34. The Technique
  35. 35. The Technique
  36. 36. The Golden Rule Targets (for the finished drink): - c. 14.2% – 15% abv - c. 85g/liter sugar - c. 0.6% – 0.9% acid
  37. 37. 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
  38. 38. 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
  39. 39. The Technique
  40. 40. The Technique Blender Confidential
  41. 41. The Technique Ice Shaving: Hello, Mr Hatsuyuki!
  42. 42. The Technique Ice Shaving: Hello, Mr Hatsuyuki!
  43. 43. 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
  44. 44. 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
  45. 45. The Technique The Art Of The Ziploc
  46. 46. The Technique
  47. 47. 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) of 35% 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
  48. 48. 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
  49. 49. The Technique
  50. 50. 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
  51. 51. The Technique
  52. 52. What They Won't Teach You In Frozen Drinks School.....
  53. 53. Thank you!Thank you! www . slideshare . net / philipduffwww . slideshare . net / philipduff www . Tales365 . comwww . Tales365 . com @philipduff (or philip @ liquidsolutions . org)@philipduff (or philip @ liquidsolutions . org) @cookingissues@cookingissues @PalliniUS@PalliniUS @philipsduff@philipsduff @cookingissues@cookingissues @pallinilimoncello@pallinilimoncello

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