HOW TO MAKE FROZEN COCKTAILS

Whether summer is approaching in your part of the world or you are looking to add an exciting twist to your serves, frozen cocktails could be the addition your drink menu needs. Former GB WORLD CLASS Winner Ali Reynolds gives us his tips on how to create the best frozen cocktails!

I hold a lot of tastings at the moment. Tastings for special events, tastings spread over 2 days, tastings in different countries and tastings for some of the best bars on the planet. What I have learned is that people don’t like trying the same thing and I have to adapt each tasting to suit the audience. It can’t just be from the same script each time and a great way to excite and offer your customers something different is frozen cocktails.

Why serve frozen cocktails?

Often popular in bars in the summer months, frozen cocktails can really give your outlet a point of difference and opportunity to offer your customer something new and exciting! However, don’t rule out offering these serves at other times of the year, including winter when they can be a great addition to your seasonal menu.

A great benefit with frozen cocktails is the fact you make them in batches, in either a slushy machine or a blender, which can help speed up service and maintain consistency of serve. Batch serves like this can be great for various occasions when large groups get together such as a sports night or a summer's evening.

The secrets to frozen cocktails

Frozen drinks are best when the consistency of the drink is spot on and this requires a decent blender and quality ice. Sugar content or sweet parts should usually be in a higher quantity than the sour parts as the flavor will carry better through the frozen and diluted cocktail.

Do

• A slushy machine can be a great way to make and store a frozen cocktail. Alternatively, invest in a good blender! They will last forever and they usually come with a good warranty.
• Use quality ice.
• Get your sugar levels right. It is always surprising how sweetness disappears in blended and frozen drinks.

Don’t

• Think they just have to be for summer. I love a good frozen Margarita in a warm basement bar mid-December.
• Complicate it too much. Bold, full flavors, and not too many of them. Look up some great combos that work well and stick to that.

Serving tips

• Remember the glasses! Keep some rocks glasses in the freezer to ensure your serve keeps cool.
• Make sure you fill the glass right to the top to create a fuller, more appealing serve.
• When bringing the drink to a customer, don’t forget the straws! Remember, there can always be that awkward moment with a blocked straw, so make sure you have thick straws available!

Key Serves

MAMA-RITA

A margarita with your choice of fruit. Any flavor will work with this classic drink as Don Julio provides the earthy, fresh-cut grass and apple notes to the sweetened fruit flavors of your choice of jam or marmalade.

• 1.5 oz. DON JULIO Blanco
• 2–3 tsp marmalade or jam
• .75 oz. lime juice
• 1 tsp agave or honey

METHOD:

Dilute 2-3 teaspoons of marmalade in DON JULIO Blanco Tequila and lime juice.

Add a little agave syrup or honey.

Blend all ingredients with 10 decent-sized ice cubes.

Garnish with grapefruit zest.

BLACK AND FROZEN

A super Baileys coffee! This one is great just over ice, but blended and garnished with grated dark chocolate it makes a great frozen Espresso Martini.

• 1 oz. BAILEYS
• 1 oz. Coffee Liqueur
• 1 oz. Strong coffee

METHOD:

Pour over blended ice.

Blend with dark chocolate.

Garnish with grated dark chocolate.

SCOTTISH CHILL

This is a serious frozen drink that provides a wonderful mixture of smoke, pepper, chocolate and toffee notes. Serve in small Sherry glasses.

• .75 oz. JOHNNIE WALKER BLACK
• .75 oz. RON ZACAPA
• .75 oz. GUINNESS
• .5 oz. Condensed Milk

METHOD:

Stir all ingredients until diluted.

Blend with 8 decent ice cubes.

(*One standard drink contains 0.6 fluid ounces of alcohol)