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 drinks 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. Tasting 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 learnt 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 where 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 summers evening.
The secrets to frozen cocktails
Frozen cocktails 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 then the sour parts as the flavour will carry better through the diluted and frozen 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 cocktails.
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 flavours 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 frozen cocktail 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 flavour will work with this classic frozen cocktail as DON JULIO provides the earthy, fresh cut grass and apple notes to the sweetened fruit flavours of your choice of jam or marmalade.
40ml DON JULIO BLANCO
2-3 tsp Marmalade or jam
20ml 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.
(1.6 standard drinks* - 1.2 units per serve)
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.
30ml BAILEYS
30ml Coffee liqueur
30ml Strong coffee
METHOD
Pour over blended ice
Blend with dark chocolate
Garnish with grated dark chocolate
(1.1 standard drinks* - 1.9 units per serve)
Scottish Chill
This is a serious frozen cocktail that provides a wonderful mixture of smoke, pepper, chocolate and toffee note. Serve in small sherry glasses and garnish with the left overs.
20ml JOHNNIE WALKER BLACK
20ml RON ZACAPA
25ml GUINNESS
15ml Condensed Milk
METHOD
Stir all ingredients until diluted
Blend with 8 decent ice cubes.
(1.71 standard drinks – 2 units per serve)
GET YOUR MENU READY FOR SUMMER
Paul Matthew reveals why ratios, dilution and garnish is key this summer season.
HOW TO MAKE THE PERFECT MOJITO
Paulo Figueiredo shares his top tips for how to create the perfect version of this popular cocktail.
BATCHED COCKTAILS
Ever thought of creating batched cocktails? Unsure of where to begin? Read this!
CELEBRATING WHISKY WITH DAVE BROOM
Dave Broom explores the world of whisky, from floral and delicate to heavily smoked.
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