I've seen Garrett on the educated barfly and his passion and ideas is inspiring me to play more with the mad science of cocktails. Xanthan and other gums are becoming popular due to Keto baking using them to help build structure in non gluten flours.
Garret was incredible, his passion for Tiki history was evident throughout! He’s not just a craft cocktail guy who thought tiki might be fun…he studied the past techniques and respects where it all came from 👏👏👏❤
I'm not a parrot-head by any means but the Margaritaville frozen concotion blender makes perfectly blended cocktails as it shaves the ice into fine powder before blending. I do use xanthan gum especially for margaritas on hot days when the melting ice causes quick drink separation. It does not mix well with some liquids and can turn into a gooey mess quickly.
So we FINALLY found some Thai basil and made this drink. Very refreshing, very summertime, and very much like a Missionary's Downfall in many ways. Great drink for a hot day, and the color makes it work for St. Pattie's day too. :-) Definitely a keeper! Thanks for sharing, Spike!
Great episode as usual Spike, buy Man! Garret is just like a whole next level: salt (which he's put us all onto before) and now straining the lime juice like it's an every day thing not even worth talking about!
I love these types of episodes where professionals in the industry share knowledge. Thank you for the great show. I have a question for those who know, can you use gum Arabic interchangeably with xanthan gum?
The book is amazing, don't be intimidated, it's worth trying it, my favorite part is the acid adjusting! Very simple to do if you have a precision scale, which you should have!
Xanthan gum is so nice but so gnarly. I use it in my hot sauce and a little goes so far. I've accidently made nuclear snot with it. I've yet to use it in a cocktail but this makes so much sense. I've tried to recreate a cheerwine bourbon slushy from one of my favorite restaurants and it always separates. I'll use the gum next time!
I like Garrets style.. no slopping things together and hoping it works. At home I only do this for the first drink but at a $$$ bar in NY....this is what you want every time. P.S Save up for a Vitamix. Bought a refurbished one 7 years ago to make frozen drinks that have no chunks, flecks or twigs. Best kitchen appliance investment I ever made (next to a kithcenAid stand mixer)
This episode was great! I actually kind of liked the sunlight coming in. It felt like a mid Saturday afternoon after I’d completed my errands for the day and now was getting to wind down and enjoy the remainder of the weekend. Just my two cents. Very excited to experiment with xanthan gum too.
Starting with our adventure/surf travels in the early 1970s to islands in the Caribbean, SE Asia, & the Pacific - as well as pretty much all exotic overseas destinations - I never went anywhere without shipping at least two Waring blenders in our luggage (always carry a backup!). They were as essential as the stereo system, the surfing & diving equipment (boards & ding repair), cameras, daily stash, etc. etc. Done properly, blended is always the preferred way to mix in the tropics.
I love how the cocktail looks and no separation! When I make drinks usually they separate even before I have a chance to take a picture. I’m very excited to try this drink! Got the book for Christmas 🎄.
Man great episode entertaining but still I feel like I learned so much this is the last little push needed to get me to buy his book time to plant some Thai Basil
Loved the show tonight, Spike, and we're definitely trying the Cloud Forest. I think we're going to do the dry blend on the first try without the xantham gum. The dry blend sounds like a good thing to try for the Missionary's Downfall too. But if we see a lot of separation in the drink, we'll give the xantham gum a try the next time (only 1/4 tsp., after all...). Thanks for sharing all this great stuff, Spike!
Gotta try this one!! Black Cow vodka is made just a few miles away from me in England and it’s great! Milk Vodka definitely tastes different to regular vodka.
Great episode, Spike! I'm a fan of Garret's. I've mustered up the courage to make some of the drinks in his book, and have really liked them. I have tried a drink with the xanthan gum. It did make the drink completely smooth and perfect looking, however, I found it to be very slimy. Perhaps I used too much, although I did follow the recipe.
Great episode. I didn't realize the coco real brand was so well known. They also make a passion fruit syrup and it's by far the best I've found, aside from making it from passion fruits at home.
As primarily a bourbon drinker (neat) I'm unfamiliar with cocktails, but was willing to try on a recent trip where the selection of bourbon and whiskey was lackluster. Every time I ordered a drink from the swim up bar menu the bartenders would say "This is a frozen drink, is that okay?" Is this common? Do bartenders usually give this frozen drink warning? Especially when it's ordered from a printed menu that clearly states that it's a frozen drink, which that was one of the reasons why I ordered it. They were both great, by the way.
Alright great ep. Milk vodka, hot tip; xanthan gum, hot tip. But now I'm confused. We're supposed to get the Oster instead of the Hamilton Beach? I thought the Hamilton Beach was the holy grail. I am like a blender drink sometimes (memories from when i was a kid, don't ask) but its the same thing always. Ice chunks and separating and melting ice diluting the drink. Now the scale isn't much help coz none of my recipes include ice in grams. But with xanthan gum to hold it together, if I could only get a tip on the blender that will give me a nice even and chunk-free blend, I would be home free. After going to the Inferno Room I was convinced it would be a hamilton beach type. I guess not?!?!
Here's a fun fact for you, Starbucks did NOT invent the Frappuccino they actually bought out a coffee shop in Boston (I believe it was called the Coffee Connection) who actually invented the Frappuccino and they literally only bought them for this reason. The Coffee Connection also had amazing scones and muffins which is a shame Starbucks never adopted into their menu of blah pastries.
xanthan gum, MSG, re-inventing the wheel? If Louisiana Drive-thru Daiquiri joints and all inclusive resort bars can get this right, let’s get a NY bartender to take the fun out of it! Yay!
Excited to see Garret on the channel. What a creative guy.
Gotta say, a good blender is a game changer
Garrett is brilliant. I’m soo glad he’s finally in an episode with Spike 👏
I've seen Garrett on the educated barfly and his passion and ideas is inspiring me to play more with the mad science of cocktails.
Xanthan and other gums are becoming popular due to Keto baking using them to help build structure in non gluten flours.
The sunlight and "speed chage"
Awesome episode
a doomed episode. lol
Garret was incredible, his passion for Tiki history was evident throughout! He’s not just a craft cocktail guy who thought tiki might be fun…he studied the past techniques and respects where it all came from 👏👏👏❤
I can't believe that you would treat your guests this way! I bet a tarp would have come in handy with the weight 😂.
I'm not a parrot-head by any means but the Margaritaville frozen concotion blender makes perfectly blended cocktails as it shaves the ice into fine powder before blending. I do use xanthan gum especially for margaritas on hot days when the melting ice causes quick drink separation. It does not mix well with some liquids and can turn into a gooey mess quickly.
So we FINALLY found some Thai basil and made this drink. Very refreshing, very summertime, and very much like a Missionary's Downfall in many ways. Great drink for a hot day, and the color makes it work for St. Pattie's day too. :-) Definitely a keeper! Thanks for sharing, Spike!
Garret is the goat so glad to see him on the show !
Great episode as usual Spike, buy Man! Garret is just like a whole next level: salt (which he's put us all onto before) and now straining the lime juice like it's an every day thing not even worth talking about!
Awesome episode. Garrett’s knowledge and enthusiasm is impressive
Garret's knowledge is incredible! I have his book but haven't made anything (yet) either. But seriously I learned so much on this one!
Great to hear! I learned a ton from having him on the show too!
Current thumbnail looks like the "Cloud Forest" from The Tropical Standard. It is so yummy! A crowd favorite and SO easy to batch. Love love love
Sunken Harbor Club is amazing and the drinks were killer!
I love these types of episodes where professionals in the industry share knowledge. Thank you for the great show.
I have a question for those who know, can you use gum Arabic interchangeably with xanthan gum?
Good question!
The book is amazing, don't be intimidated, it's worth trying it, my favorite part is the acid adjusting! Very simple to do if you have a precision scale, which you should have!
Looking forward to the Orange Julius episode. 🍊
lol
Former barista for a time; really enjoyed this one!
Xanthan gum is so nice but so gnarly. I use it in my hot sauce and a little goes so far. I've accidently made nuclear snot with it. I've yet to use it in a cocktail but this makes so much sense. I've tried to recreate a cheerwine bourbon slushy from one of my favorite restaurants and it always separates. I'll use the gum next time!
"In Tiki there's a bit of a snobbery about frozen cocktails..."
Me, drinking basically an alcoholic coconut-banana-pineapple milkshake:
Hahahahaha...
Jade Island callout!! As a Staten Islander, that makes me incredibly happy.
This looks way easier than I expected. Looks fantatic, I might have to pick up some xanthan for this one
I've made it several times now. It's easy once you get the process down.
Fantastic episode.
Drink looks amazing! Instantly ordered the book.
Cutting the ends of the limes also allows for more flexablilty on the skin to express the oils into the juices
I like Garrets style.. no slopping things together and hoping it works. At home I only do this for the first drink but at a $$$ bar in NY....this is what you want every time.
P.S Save up for a Vitamix. Bought a refurbished one 7 years ago to make frozen drinks that have no chunks, flecks or twigs. Best kitchen appliance investment I ever made (next to a kithcenAid stand mixer)
ah, cool.
This episode was great! I actually kind of liked the sunlight coming in. It felt like a mid Saturday afternoon after I’d completed my errands for the day and now was getting to wind down and enjoy the remainder of the weekend.
Just my two cents.
Very excited to experiment with xanthan gum too.
Ah, cool!
Great episode!!
Starting with our adventure/surf travels in the early 1970s to islands in the Caribbean, SE Asia, & the Pacific - as well as pretty much all exotic overseas destinations - I never went anywhere without shipping at least two Waring blenders in our luggage (always carry a backup!). They were as essential as the stereo system, the surfing & diving equipment (boards & ding repair), cameras, daily stash, etc. etc. Done properly, blended is always the preferred way to mix in the tropics.
Omg that was nice , good job guys 🤙🏽
Great episode! That cocktail sounds delicious!!!! Cheers!
It was sooo good!
Finally a use for all the xanthan gum I bought!
Dang, spike just randomly dropping Eric Andre coming to him for cocktail advice. Bravo my friend. 👏
😂
I love how the cocktail looks and no separation! When I make drinks usually they separate even before I have a chance to take a picture. I’m very excited to try this drink! Got the book for Christmas 🎄.
It's so good!
Great episode! Going to get the book, but where do you get those glasses???
Vintage! Gotta keep an eye out for this kinda stuff.
Man great episode entertaining but still I feel like I learned so much this is the last little push needed to get me to buy his book time to plant some Thai Basil
''weird wild stuff'' great johnny carson mention lol!
I got that too... lol
Blenders the stuff of Spikes nightmares😂
I know, I was like, what?? lol
Should be fun and educational. I’ve used the xanthum gum but not MSG… should be interesting. Cheers y’all 🥪🍹!
Of the cocktails that I have tried from the book. They can be complicated to make but very tasty.
Loved the show tonight, Spike, and we're definitely trying the Cloud Forest. I think we're going to do the dry blend on the first try without the xantham gum. The dry blend sounds like a good thing to try for the Missionary's Downfall too. But if we see a lot of separation in the drink, we'll give the xantham gum a try the next time (only 1/4 tsp., after all...). Thanks for sharing all this great stuff, Spike!
Sounds great!
I've been going to Jade Island since I'm a kid since the 70s. Still go at least 4 times a year
*speed chage* *speed chage* *speed chage*
Gotta try this one!! Black Cow vodka is made just a few miles away from me in England and it’s great! Milk Vodka definitely tastes different to regular vodka.
I'm gonna have to get some of that!
Garret was awesome it’d be great when the schedules align to have him back.
Totally agree!
Great episode, Spike! I'm a fan of Garret's. I've mustered up the courage to make some of the drinks in his book, and have really liked them. I have tried a drink with the xanthan gum. It did make the drink completely smooth and perfect looking, however, I found it to be very slimy. Perhaps I used too much, although I did follow the recipe.
Ooooh... very interesting!
I’d love to visit Sunken Harbor Club. It looks amazing! ⚓️ ☠️🍹
A green slushie
Awesome show I really like your blender who is the manufacturer of that blender
Oster 👌
Great episode. I didn't realize the coco real brand was so well known. They also make a passion fruit syrup and it's by far the best I've found, aside from making it from passion fruits at home.
Oh wow!
As primarily a bourbon drinker (neat) I'm unfamiliar with cocktails, but was willing to try on a recent trip where the selection of bourbon and whiskey was lackluster. Every time I ordered a drink from the swim up bar menu the bartenders would say "This is a frozen drink, is that okay?" Is this common? Do bartenders usually give this frozen drink warning? Especially when it's ordered from a printed menu that clearly states that it's a frozen drink, which that was one of the reasons why I ordered it. They were both great, by the way.
I'm curious if "Esquivel - Surfboard" is a fave because parts are reminiscent to Nintendo Wii background music? 😅 Great song. ❤
lol
Alright great ep. Milk vodka, hot tip; xanthan gum, hot tip. But now I'm confused. We're supposed to get the Oster instead of the Hamilton Beach? I thought the Hamilton Beach was the holy grail.
I am like a blender drink sometimes (memories from when i was a kid, don't ask) but its the same thing always. Ice chunks and separating and melting ice diluting the drink. Now the scale isn't much help coz none of my recipes include ice in grams. But with xanthan gum to hold it together, if I could only get a tip on the blender that will give me a nice even and chunk-free blend, I would be home free. After going to the Inferno Room I was convinced it would be a hamilton beach type. I guess not?!?!
i have that same blender. it is very , very loud...
You missed the 'n' in change twice! Lol!
Correction....5....
:|
Wtf you were in touch with Eric Andre?
Yeah, he kept saying that he was gonna be on the show, but never committed. That started about three years ago.
aloha!
Here's a fun fact for you, Starbucks did NOT invent the Frappuccino they actually bought out a coffee shop in Boston (I believe it was called the Coffee Connection) who actually invented the Frappuccino and they literally only bought them for this reason. The Coffee Connection also had amazing scones and muffins which is a shame Starbucks never adopted into their menu of blah pastries.
It was Warburtons not the coffee connection.
Speed Chage?
yes, I know. lol
BREEZEWAYBLEND..........
Spoiler alert! The secret to frozen drinks is ice! 😂
Geeeze... spoiler alert!!
get throw rag on
Could you just have used white rum ? and not Vodka .
Did you watch the entire video?
I bet.
chage = change? 🤣🤣🤣
haha.... ugh
xanthan gum, MSG, re-inventing the wheel? If Louisiana Drive-thru Daiquiri joints and all inclusive resort bars can get this right, let’s get a NY bartender to take the fun out of it! Yay!
Holy crap, that light on his face is irritating to watch.
yup