{"id":2588,"date":"2023-07-18T03:57:00","date_gmt":"2023-07-18T03:57:00","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=2588"},"modified":"2025-03-05T21:54:48","modified_gmt":"2025-03-05T21:54:48","slug":"the-frozen-drink-guide","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/the-frozen-drink-guide\/","title":{"rendered":"The Frozen Drink Guide"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">How to Make Perfect Frozen Drinks, Every Time<\/h3>\n\n\n\n<p>What&#8217;s the secret to making the best frozen cocktails? Here are a few things to keep in mind.&nbsp;<\/p>\n\n\n\n<p>In general, making a batch for frozen drinks means adjusting ratios from what you\u2019d use in the same drink if it was stirred or shaken. The obvious difference, of course, is that frozen drinks already include their chilling <em>and <\/em>dilution, and so <strong>a standard frozen spec will contain as much as 40% water. <\/strong>This dilution aids in freezing, but is also an opportunity to explore other liquids for flavor and texture.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>How To Taste Test a Frozen Drink<\/strong><\/h4>\n\n\n\n<p>Tasting during the batching process for a frozen drink is a bit different than tasting for traditional batched drinks. That\u2019s because extreme cold dulls both sweetness and bitterness. Interestingly, <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK236241\/\" target=\"_blank\" rel=\"noreferrer noopener\">perceived saltiness and sourness do not change significantly<\/a>.&nbsp;<\/p>\n\n\n\n<p><strong>Frozen Tip:<\/strong> Are you working from a recipe you\u2019d normally shake, stir, or build? Turn up the sweetness and bitterness from your normal spec, since our perception of these drops with the temperature.<\/p>\n\n\n\n<p>One absolute is using a brix refractometer, a tool that measures the sugar content in liquids. The ideal sugar content for a finished frozen cocktail is within <strong>13 to 15 brix<\/strong>. The ideal alcohol content will land between 0 and 10 ABV, which is the sweet spot for frozen consistency, neither too runny nor too frozen.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Batching Tips For Scale<\/strong><\/h4>\n\n\n\n<p>Most frozen machines hold significant volume. It\u2019s a model built on scale. Therefore, your frozen batch-making is also going to happen on a larger scale. <strong>A key component in big batches is shelf stability<\/strong>: it\u2019s important to note that citrus remains volatile, even when frozen. While it\u2019s not necessary to clarify fresh citrus juice, filtering out some of the fruit\u2019s pulp through a sieve with a coffee filter helps extend the life of a citrus-y frozen drink like the Margarita. Even a single filtration will help slow a frozen drink\u2019s citrus from going rancid, which can happen even when kept in extreme cold. On the same note, Campari\u2019s expert bartenders say that they don\u2019t make frozen batches that they don\u2019t expect to use within 48 hours.<\/p>\n\n\n\n<p><strong>Frozen Tip: <\/strong>In addition to clarifying your citrus, keeping your batch sealed and cold until ready to use will lengthen its shelf life. Communicate with your team to create a par for how much batch should be on-hand and thawed for service.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Too Frozen or Not Frozen Enough?<\/strong><\/h3>\n\n\n\n<p>While every bar\u2019s equipment will vary, we recommend pre-chilling your mix (or freeze in small batches)&nbsp;to&nbsp;help speed up the freezing process, which can vary by machine. <strong>If the drink is not freezing enough, add water to it 250 ml at a time<\/strong>. If it is freezing too much, add sugar to it at the same ratio.<\/p>\n\n\n\n<p>As with developing any drinks, frozen drinks may require a bit of initial trial-and-error, but once you find a ratio that works for your drinks and equipment, updating your frozen drinks can be as effortless as the changing of the seasons.&nbsp;<\/p>\n\n\n\n<p><strong>Pro Tip: <\/strong>As you work out the kinks in your batching, keep detailed notes <em>in the moment<\/em> on brix, dilution, acidity, shelf life, machine quirks (trust us), and anything else you\u2019d like to not re-learn from scratch next summer\u2014Your future frozen drinks will thank you!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<figure class=\"wp-block-pullquote\"><blockquote><p>Watch our digital class <a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/frozen-drinks\/\"><em>Everything Freezes<\/em><\/a> taught by Michael Moberly!<\/p><cite>And <a href=\"https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2023\/07\/Frozen-Drink-Guide-PDF.pdf\">download our printable Frozen Guide<\/a>.<\/cite><\/blockquote><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>To master frozen drinks, you must understand the science.<\/p>\n","protected":false},"author":23624,"featured_media":2593,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[],"global-tags":[],"theme":[],"class_list":["post-2588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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