How to make frozen dykes, margarita and more using a formula

(For my Kate McDevitt / Washington Post)
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As much as I would like during the summer, I would not order a frozen drink in a busy bar. This makes the bartenders feel a little sad. Ice-crushing blenders are making noise. If you don’t pay attention, the peaks fly away. They make rapid use of the bar’s ice supply. They need more baby care and more hygiene, and they become sticky, especially when mixing drinks that have a sweet, fatty ingredient, such as strawberry syrup or guava cocoa lopez. Which is the name of Pina Colada. If his team has to mix in drinks, a busy bar in mourning will add even more. That’s why I try not to make anyone’s life difficult.

This is a rule I follow as a customer, but making beverages at home is a completely different situation, and while it takes a little skill to prepare a good blender drink, there is no reason not to. That you can’t nail it with some tips and tricks.

In fact, if you like to drink Colada, and your brain is going to the gym, you can go from sour to sweet and ice as a starting point for making a good frozen dye curry, margarita or practically any other slashy cocktail. Can use the ratio between Sour family – spirit, a sweet (syrup, a wine or both) and a sour sour like lemon or lime. Once you get the basics, you can complicate the situation as much as you choose, adjusting it to suit new tastes.

The basic formula for two frozen drinks is 10: 5: 2: 2. she is:

  • 10 ounces of snow
  • 5 ounces of spirit
  • 2 ounces sour (juice of other fruits with lemon, lime or similar sour)
  • 2 ounces sweet – a strong sweet syrup, liqueur or both.

For Blender Dicor: What does it look like for two basic blender desserts: 10 ounces of ice, 5 ounces of rum, 2 ounces of lime, 2 ounces of plain syrup.

If I’m making a syrup, I recommend a simple syrup with water (aka “rich”) with 2: 1 sugar instead of a 1: 1 ratio. This is for two reasons – to reduce the amount of water in your drink, because you are already getting a lot through ice, and the ability to taste the sweetness of your taste buds from the cold. Compensating for the dim effect.

For Margarita: A slightly more complex one, in which the orange note is found in margarita: 10 ounces of ice, 3 1/2 ounces of wine, 1 1/2 ounces of triple sec, 2 ounces of lime juice, 2 ounces of rich plain.

Make this cocktail: the classic frozen margarita

Depending on how sweet your palate is, you can count alcohol as part of the soul measure or part of the sweetness – your mileage may vary, but I suggest that the way cold Start with alcohol as part of the measure of the soul in view of the depressing impression. Of sweetness.

For more complex variations on the formula: In a drink I call Red Sky at night, I counted 1 ounce of Aperol as 5 ounces of soul instead of 2 ounces of dessert. Final formula: 10 ounces of ice, 2 ounces of coconut cartel rum, 2 ounces of cologne coconut rum, 1 ounce of aprol, 2 ounces of lime, 2 ounces of boiled fruit syrup.

Other tips to help you find a muddy spot:

Chillout: It’s frozen drink season! They are looking forward to experiencing this golden moment like Olaf. A frozen drink is basically a snowman in a glass. It will immediately start the work that frozen things do in summer. You can slow down the melting: Put your glassware and spirits in the freezer for a few hours before making a drink. Refrigerate lemons and syrup as well. Do not take the ice out of the freezer until you are really ready to mix and serve.

Make this cocktail: Red Sky at night

Be kind to yourself Blender: Your drinks will turn out better and smoother (and your blender will take less time to avenge it) if you crush your ice cubes before mixing. If your fridge doesn’t make ice, you can go with an old school tool: a malt and a Lewis bag, or a kitchen towel in a pinch, and remove some of the stress with a little tweaking.

Listen to the snow: It is difficult to combine a frozen drink easily when it sounds like gravel running through a thresher. Crushing the ice first will help, but if your drink still feels “crunchy” in the blender, it will take a little longer. Use the Blender Plus function and slowly increase the speed until the mixture is smooth – then serve immediately. The line between too many crunchy frozen drinks and too many liquids in a blender can only last a few seconds.

Survival: If you have a blender with a molten drink at the end, you don’t have to waste it. Put it in a bottle and put it in the freezer. It may solidify, but due to the lower freezing point of the wine, it will melt well again with just a few minutes of melting. You can shake it in the bottle right there.

How to solve the basic problems with most blender drinks.

Uneven texture; Large ice pebbles live in the drink.

Blend long and fast. If you still hear crunchy sounds in your blender, keep running until it sounds and looks smooth.

The drink is perfectly liquid from the blender. Sounds already melted.

Not too much liquid and not enough ice (see formula 10: 5: 2: 2), or your non-ice ingredients are not as cold as they should be.

The drink feels weak and lacks taste.

Probably a problem with overloading. The blended drink contains a lot of ice and it melts fast, so you will need to increase your non-ice (flavor) ingredients.

The drink is all over the walls and above you.

Next time try to cover the blender, Einstein.

Stop drinking mud, drink or eat something hot, and press your tongue to the roof of your mouth to warm it up.

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