THE best Frozen hack EVER! Bartending Secrets Revealed! Garret Richard's Dark Star
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- Hate when your frozen cocktail melts too fast? Today we're revealing a secret used by Professional Bartender Garret Richard! Go to zbiotics.com/educatedbarfly and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code EDUCATEDBARFLY at checkout. Thanks to ZBiotics for sponsoring today’s video!
Who doesn't love a frozen daiquiri? Chocolate Infused Rum? Yes, please. Garret Richard is a Tiki Tropical Cocktail Mastermind and we're so happy to have him back in the studio today to teach you guys how to make a perfect blended cocktail with a secret ingredient. Garret Richard currently runs the bar The Sunken Harbour Club in New York and his book Tropical Standard: Cocktail Techniques & Reinvented Recipes is available for pre-order here: amzn.to/41EBQPq
This is one of the best Frozen Daiquiri's I've had, and this trick is amazing and definitely getting some use here at Barfly in the future!
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 Guess who's coming for cocktails
00:49 Please consider watching
02:07 You skipped, didn't you?
02:20 Intimidated
03:41 Rapid Infusing Chocolate Rum
10:00 Why is it called Dark Star?
13:02 Challenges with Blender Drinks
14:11 Let's build our Frozen Daiquiri
19:09 Secret Ingredient
24:05 Tasting it!
26:03 Recipe
27:06 Pro Tip
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Recipe
Frozen Daiquiri
1 1/2oz (45ml) Chocolate Infused Rum
1/2oz (15ml) Crème de Cacao
3/4oz (22ml) Lime Juice
1/4 Tsp Xanthan Gum
1/2 Cups (170g) Pebble Ice
1 Tbsp Sugar Mix
5 Drops Saline Solution
2 Dashes Angostura Cocoa Bitters
Grated Chocolate Garnish - แนวปฏิบัติและการใช้ชีวิต
![[LIVE] : ONE ลุมพินี 69 | คู่เอก "กุหลาบดำ vs นาบิล"](http://i.ytimg.com/vi/PNM6U8e_HMo/mqdefault.jpg)
Go to zbiotics.com/educatedbarfly and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code EDUCATEDBARFLY at checkout. Thanks to ZBiotics for sponsoring today’s video!
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.
This was indeed a very special episode! Garret is a treat every time he’s on the show.
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.
It's not to control dilution because for every gram of water you don't use in syrup, you make up for by adding more ice.
This is a masterclass of a video!! Thank you!! Pre-ordering Tropical Standard now!!
I now see a need for a blender on my bar. Thank you both for bringing a new knowledge to my tool bag.
By the time I am done with the frozen drink, we will be close and the costumer at home watching Netflix 😂
Pre-ordered the book.
Super excited for more knowledge.
Amazing! Love you guys together!
Really good episode. I definitely learned some stuff from this one.
Now I have an amazing frozen drink hack!! Thanks so much!
The excitement when pouring it 😊 great episode
That technique is f*ing brilliant! Thanks so much for sharing!
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.
Wow this should be obligatory to watch for everyone interested in cocktails.
Thanks for the amazing tips. 😊
Cheers!
Buy the book you mean.
Can’t wait to get Garret’s book!
Love these episodes
Yeaaaah I just made the most amazing blended drinks after watching this... straight up the perfect mouth feel. What a game changer.
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.
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 😢
So freaking awesome! My zantham gum was old and expired so I have to wait but bet I won't be throwing out any more 😃😜😂
Great episode
I love this video, I feel like so many frozen drink recipes don’t do a good job measuring the ice
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.
Amazing 👏
you don’t need to buy a new blender, you can just replace the motor. that’s why vitamixes are so great, they can be serviced
Brilliant.
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.
Dang I need one of those Whippers!!! This drink looks insanely good!
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?
garret rocks, sunken harbor is the best! ordered the 'grog of the two brothers' with my brother
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.
Dang this is freaking awesome!!! Time to buy out some damn Xanthan Gum!!!!
what an episode !
There was also the John Carpenter movie "Dark Star," and, I didn't know this, a 1919 movie of the same name (about a jewel theft).
I think I'm going to need an isi. Should I get the half liter or the whole liter?
I made frozen margaritas with 2:1 agave. But now I’m going to try it with the sugar blend and xantham gum
The Educated Barfly meets The Graduated Barfly
This is so good
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 ?
Everything you do is special
Thanks!
Thank you
What about if you don't have a variable speed blender
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.
Can you prepare more than one cocktail at a time with this method?
That was a Special Episode!
Dark Star is also a 70s cult Science Fiction classic. Very funny film!
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.
wow, sorry to hear that! I go there regularly and the staff has seemed like a fun bunch of people when I've been there. but yes, fantastic drinks!
did u ask to speak to a manager ?
@@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.
CrioBru also works well for this cocoa nib application. Very aromatic and you can get quite the variety. Just saying it's an option.
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).
Garret is the best!
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!
12oz of water for every drink is what I say :)
If I buy a half liter isi and only make 250 ml cacao rum, should I only use one nitro?
No you need two if you got a smaller iSi you could use one
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)
See my comment on the chocolate In the other comment that posted this :)
If you watched the whole video, he mentioned that it was not nibs and that what they used was a decent substitute.
I have a question. What did Charanda do in this video? 😅
Bring more guests on!
Leandro, it's on Live/Dead from 1969. Opens the album
Low low 18:26 😂😂😂
You keep saying nibs but that looks like just dark chocolate? Great content as always! Can't wait to try it out!
Yeah, those are *not* nibs, it's chopped up chocolate (presumably unsweetened, like baking chocolate?), which totally changes things.
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?
Found the guy who didn't watch the whole episode to listen when they mentioned it was a decent substitute.
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!
That's funny, I know Dark Star as a Crosby, Stills, Nash, and Young song.
It’s also a Grateful Dead song
Why does dave arnold like volumetric measurements so much for liquids but scales for solids?
I think you gotta ask Dave Arnold that question
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?
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.
But it doesn't give the texture like this one!
@@TheEducatedBarfly I beg to differ. Greg tried it with a Trinidad sour in an after party, and essentially created Angostura ice cream
Yall mentioned you were using cacao nibs, but in the whipper it looks like you ended up using chocolate not nibs? Am I just confused?
Dark Chocolate nibs. you can use cacao if you have, we just had dark chocolate.
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! 👍
Good observation, although some recipes featured in his book contain up to 105ml liquid per drink and are still 170 grams ice.
That was mildly amusing, slightly awkward, and a great hack 😀
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)?
👍👍👍👍👍
Can I take, for example, tamarind and infuse it into a clear liquor? Like, say Vodka or Gin? 🤔
I've never seen a rapid infused tamarind recipe but maybe it will work.
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)
You're basically turning that infuser into a jerry-rigged autoclave.
The main dude looks tired and or so mellow.
Is Marius Romanian?
No
Z-biotics ad such a lie. 0 chance that’s real.
Looks like a waste of good rum!