How to AVOID this MISTAKE when making Blender Cocktails! (Pro Bartender teaches industry secret)
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- Опубліковано 5 сер 2024
- Frozen cocktails get a bad rep, and we think that should go away.
We love frozen cocktails and so should you, in fact I even had a dream about one, and that's how the Grohl Whip came to be!
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 Blender drinks are here!
00:33 Strawberry Negroni
01:15 Secret Weapon
02:26 Tasting
02:54 Recipe
03:00 Frozen Planter's Punch
03:52 Tasting Notes
04:19 Recipe
04:26 It's a long story...
05:14 The Grohl Whip
06:15 Tasting
06:52 Recipe
07:00 Best one?
07:36 Pro tip... why the secret weapon?
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Recipe
Strawberry Negroni
1oz (30ml) Gin
1oz (30ml) Campari
1oz (30ml) Sweet Vermouth
3/4oz Orange Juice
1/2oz Simple Syrup
1 Strawberry
orange slices and Strawberry garnish
Frozen Planter’s Punch
3oz (90ml) Jamaican Rum
1/2oz (15ml) Allspice Liqueur
1oz (30ml) Lime Juice
3/4oz (22ml) 2:1 Demerara Syrup
1/4 tsp Xanthan Gum
2 Dashes Angostura Bitters
Mint Sprig Garnish
Grohl Whip
1 1/2oz (45ml) White Rum
1 1/2oz (45ml) Green Chartreuse
1 Cup Frozen Pineapple
3/4oz (22ml) Cream of Coconut
3oz (90ml) Pineapple Juice
1/2 Banana
1/2 Tsp Lime Juice
1/2 Tsp Lemon Juice
1 Pinch Salt
Mint Sprig w Absinthe Spritz Garnish - Навчання та стиль
The xantham gum trick is revolutionary for me, i always struggled with separation in my blender drinks. Also im a huge FooFighters fan and this video literally made my day.
This videos title/thumbnail is something out of a fever dream
mind blown on the xantham gum! a new must for my blended cockails. love it leandro, thank you for sharing this pro tip!
Wow, Leandro was on fire for this one! The Grohl Whip sound really delicious, and since I happen to have some gum arabic available, I will try it.
Great video! I just started doing doing more frozen cocktails for my wife. Mostly different versions of pina coladas. She loves them. Going to try the Grohl whip tonight. Gotta keep Momma happy lol.
The weather is pretty hot in Germany right now and I wanted to make some cocktails for some chilled late evenings.
Well, now I can't Stop watching your Videos😄
Damn good content!
Amazing, as always
I am happy to see some food science being introduced. Xantham Gum increases the viscosity of the water and prevents the seperation between liquid solids. THe negative about Xantham Gum is it can cause digestive issues. I use acacia fiber (gum arabic) to eliminate foam in my whey-milk based protein shakes and orginally selected arabic for the additional health benefits. However, gum arabic is not going to thicken fluids like Xantham Gum in similar concentrations. It takes more gum arabic to achieve similar Xantham affects. Last note, gum arabic is one of the primary ingridents in the gomme syrup recipe.
Yep. Use gum Arabic for a bunch of stuff. Aware of the digestive issues but alcohol can also cause digestive issues as it kills bacteria in your stomach. Also not everyone has stomach issues with Xanthan, if you do, cut it out of the recipe, none of them hinge on it’s inclusion
Food science is great, but I didn’t notice the separation in the ice and liquids on the test cocktail until all three cocktails where side by side. Now with the magic of video editing I have no idea how long the took, but I can still enjoy a drink with out adding an industrial element and an additional ingredient to keep at my home bar.
Industrial, yes when xantham gum has an association with glue among many other things and respiratory issues, I’ll opt out. Yes, alcohol is more bad than good, but it’s also a mostly natural process.
Really thanks for yuor tips and at all!!! Have a nice day, from MILAN🥂🌟
What a great tip.
After you brought Garret on the show, I bought some Xantham gum (and a cooy of Tropical Standard).
It completely changed frozen drinks for me. On July 4th I successfully pulled off a perfectly split Miami Vice. Lol
Love ya Leandro
Glad to be of service!
*WE LOVE YOUR COCKTAILS!!*
Word for the day: emulsifier. Xanthan gum is an emulsifier, which enables things that are different to mix together and stay mixed even when they don't normally want to. Gum arabic can achieve much the same effect without the danger of slimy texture if you use too much, but xanthan is more readily available.
Leandro,
you are killing it, keep up the great work. I’m gonna whip up a strawberry Negroni or two for wifey, I’m sure she’s gonna like it.
I always had a little bit sprinkle of salt on my frozen and it helps keep it Frozen longer
"You never knew that you needed but you always needed and you needed it"
Yea
Delicious summer crushers!
One of the more interesting reasons for creating a cocktail. It sounds tasty, and I hope he sees it. 😂
I do enjoy a blender drink…in the summer😅. Xanthin Gum will be purchased!
one of the funniest episode eva.
I'm going to have to try that xantham gum trick
“Forget about the Dole Whip!”
Me: but you just made a video on one!
Later: Ok fair enough. The Grohl Whip sounds amazing.
Great video! But how do you know how much xanthan gum should you put in each drink?
Green chartreuse is out of stock at all ABC stores here in Virginia(state-run stores-only liquor stores in VA; beer in wine aren’t sold here, only liquor and some mixers). Yellow Chartreuse is available at few stores, in limited quantities. Both are listed at $67.99/750ml bottle. Don’t know how that price compares to other places.
Vive la France ! :D
In Washington state, the out the door price is anywhere from about $114 to $150 (depending on the liquor store you go to), thanks to our higher base prices and outrageous liquor taxes. A positive side effect is that you can still find plenty of bottles. Prohibitively high prices will do that! lmao
I managed to get 4 bottles of the green Chartreuse 2-3 weeks ago and found 22 bottles of the yellow one. Well 20 bottles now, I nabbed 2 of them. This is in Southern California. The green one goes for about 65 and the yellow one was 66. Those are reasonable prices, prices you would see at the big stores like BevMo or Total Wine. There are a few small liquor stores that have the yellow Chartreuse and are trying to capitalize on it being rare by selling it at 89.99. I'm afraid these small shops are gonna start trying to treat Chartreuse or any color like allocated bourbons.
Great episode! But I gotta ask, how does the Xantham gum work?! 😉
7:10 Wow.....Just Wow!!!! 🤣🤣🤣🤣🤣🤣🤣
Yep. You can't unsee it! 😂
Would it be possible to use this technique using Xanthan syrup? Or would it lose power when you pre-make this?
My girlfriend had a dream about Dave Grohl too. But im sure it wasnt the same kind of dream.
It’s not just Starbucks that’s doing Xantham gum, I’m not sure where it comes from but I’ll tell you that if you order a daiquiri frappe at El Floridita in Havana, they are adding xantham gum and I can tell you that cause I watched a grumpy old bartender churn out those daiquiri frappes for a couple hundred tourists and each time putting a teaspoon of a fine off white powder in them.
it comes from a tree.
@@Ghorda9 yes
Please make this blended drink on your next video
2 oz. white rum
1 3/4 oz. Coco López
8-10 one-inch pineapple cubes
1 cup crushed ice
1 oz. dark rum, for floating
I’ve noticed some frozen drinks use Xanthan Gum while others do not. Is it simply a benefit to use it or do certain things have more issues with separating than others?
(for instance your Dole Whip and Grohl Whips don’t use them but look practically the same as the ones using XG)
There was a video a while ago you said you were going to call the natty coco lopez "cream of coconut" from then on.
Im making all of these today the grohl whip looks stupidly good.
I’m gonna do a little video on this because the coconut cream and cream of coconut thing has always been clunky and ridiculous to me. Should be coconut syrup
Guess you can say Bacchus gave you the idea for a drink in the land of dreams. Idk why, but he had that agency to.
The Grohl Whip recipe in the video is different than the description, any reason why?
The xanthan gum does change it, but didn't you also use a lot less ice in the Planter's Punch? Seems that is part of the reason for the liquid layer being larger at the bottom.
The xanthan gum thickens it up and makes it not separate
Enjoying your videos, but had a comment and a few questions. Agree on the xanthan gum being an excellent emulsifier. The text on Grohl Whip says 2 oz (60 ml) of cream of coconut, but the video says 3/4 oz (22 ml). Also, text says 1 ounce each of white rum and Green Chartreuse, but video says 1.5 oz of each. Also, text lists lime and lemon juices, but video never mentions them. Which would you recommend? The text version or the video version, or a hybrid of the two? Again, thanks for your informative additions to the craft.
Just posted the same question (didn't see this). The fact that you didn't get an answer leads me to think I won't either... sigh!
I blend Pina Coladas and there’s never been a problem with it. Folks just stir it up a little with their straws, and they tend to drink them up before it’s an issue. That said… it couldn’t hurt.
Emulsify...thats the word
Find you someone who looks at you the way Leandro looks at pebble ice.
This is awesome as always. But….. in the future (or until the Chartreuse monks stop slacking off 😈) would you mind specifying a sub for Chartreuse (and a tweaked quantity) in recipes requiring it.
I didn't KNOW that Dionysus and Dave Grohl were friends, but I'm honestly not surprised.
7:08 Screenshot!
Great episode, the recipe in the video for the Grohl Whip and the version in the notes are pretty different from each other. Which is the better version in your opinion?
Ok so the recipe in the description is double and it was an early test of the recipe. I’ll fix it but definitely do put the citrus juice in, not sure why or how that was cut from the video but it was and it should be in there
@@TheEducatedBarfly Perfect, thanks! We always enjoy your content and look forward to making the Grohl Whip!
What kind of mint do you use ?
Usually spearmint sometime mojito mint
Maybe you can make a twist on my current favourite drink.
Its kind of a frozen aperol spritz...
Peach infused Aperol
semi dry rosé wine (sparkling does not really get you anywhere)
ice (substitutes the soda)
2-3 White Peaches
fresh mint
All blended together.....just amazing. I was sipping it so much recently
Only one strawberry?
Just a nitpick - it's xanthan with an "n", not xantham
The recipe you make in the video for the Grohl Whip is different than the written one. The written one has 1/3 less less alcohol, a TON more cream of coconut (from .75 oz to 2 oz!!). Plus it adds lime and lemon juice, which weren't in the video version at all.
Can't tell if there was a copy/paste error or if you tweaked the recipe (substantially). What's the story?
Yeah the written recipe was the workshop one not sure why we didn’t update to the final but the reason the citrus isn’t in the video is cuz we were working with a new editor who omitted it from the edit and we didn’t catch it til it was posted. Add the citrus it’s much better and more balanced with it.
@@TheEducatedBarfly Thanks - really excited to make it. Cheers!
Changed the title but apparently David Grohl is still on the menu, only interested in cocktails.
Please make the video alcoholic free Cocktails,
I haven’t had a good slappy poo pants in a few….. I needed that, and didn’t even know it. ❤
"Slappy Po0..." no "Crushy Pants"???? 😳😳😳
Love the channel and have learned a ton. But, you'll pronounce the ñ in piña. But, verde (vair-day) is vird? #comeonman
How do you get your Havana Club?!
We usually get it in Mexico or while traveling in Europe
@@TheEducatedBarfly do you have to sneak it?
I thought the former administration ended bringing any Cuban products.
Never had anyone say anything about it. usually keep them in the checked in luggage because of the weight. But have brought in carry on too
@@TheEducatedBarfly oh I meant crossing the border from Mexico because I'm here in So Cal.
But thanks for the other tip. This is mind blowing.
Xanthum gum has been shown to damage the gut bacteria balance, leading to GI issues.
Um. Hate to break this to you but Alcohol also harms gut bacteria…
@@TheEducatedBarfly Excellent point, alcohol metobolites do induce inflammation in the gut microbiome. However, alcohol is still relatively easily digestable wheras Xanthum gum is now so prevalent in our food, that it is being consumed at levels not anticipated when approved by the FDA, which is leading to excess consumptioin and greater gut inflammation. It is also a relatively new food additive with unstudied history that is now becoming more clear. As a physican, I recommend reducing food additives whenever possible.
Keep up the great content, as a home bartender, you have upped my cocktail game and appreciaton immensely.
0:54 WTF is that little tool.....Have I just been doing this shit wrong my entire life?!?!?!
My Xanthan Gum just coagulates in my cocktail in these little gooey, unpleasant clumps. Thoughts?
I’d have to see how you’re mixing it to see what’s happening
Love the video but it's "XANTHAN" with an 'N'
How dare you sir! 😂
Enough with the xantham gum. Even the packages say to use much less than you recommend. And then I’m sure folks ain’t having just one a day. Stop. Until I read up on it, I was messed up for a week.
Xanthan gum has a bunch of health benefits as well it may make some people’s stomach a little upset and if that’s the case for you, just take it out of the recipe, none of these recipes hung on Xanthan gum for success so just take it out. 1/4tsp for two servings isn’t super high and higher concentrations are necessarily harmful