THE best Frozen hack EVER! Bartending Secrets Revealed! Garret Richard's Dark Star

This is one of the best Frozen Daiquiri's I've had, and this trick is amazing and definitely getting some use here at Barfly in the future!

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00:00 Guess who's coming for cocktails
00:49 Please consider watching
02:07 You skipped, didn't you?
02:20 Intimidated
03:41 Rapid Infusing Chocolate Rum
10:00 Why is it called Dark Star?
13:02 Challenges with Blender Drinks
14:11 Let's build our Frozen Daiquiri
19:09 Secret Ingredient
24:05 Tasting it!
26:03 Recipe
27:06 Pro Tip

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Recipe
Frozen Daiquiri
1 1/2oz (45ml) Chocolate Infused Rum
1/2oz (15ml) Crème de Cacao
3/4oz (22ml) Lime Juice
1/4 Tsp Xanthan Gum
1/2 Cups (170g) Pebble Ice
1 Tbsp Sugar Mix
5 Drops Saline Solution
2 Dashes Angostura Cocoa Bitters
Grated Chocolate Garnish

[eyespy]

Yes! Another Garret episode means some great new tricks and techniques. He’s like Dave Arnold’s more laidback half and I love how he takes the time to explain the reasoning behind his methods.

[McChadwickable]

This was indeed a very special episode! Garret is a treat every time he’s on the show.

[NoShenanigansVT]

It's a little weird to me that the argument for putting in raw sugar over syrup is to be in better control over dilution, but then proceeds to add saline solution. While it's not a ton of dilution, a small pinch of salt would do better here.

[joecichlid]

I now see a need for a blender on my bar. Thank you both for bringing a new knowledge to my tool bag.

[soylapopis]

This is a masterclass of a video!! Thank you!! Pre-ordering Tropical Standard now!!

[casperabysstract]

Pre-ordered the book.
Super excited for more knowledge.

[TheTribalBarGuy]

Wow this should be obligatory to watch for everyone interested in cocktails.
Thanks for the amazing tips. 😊
Cheers!

[amydbwinters]

Now I have an amazing frozen drink hack!! Thanks so much!

[anthonymanzalji]

I used the blended techniques on the smugglers cove barbados punch, and it was money. No more making demerara syrup with the sugar blend, less lime juice, and best of all.. no more separation after blending with the xanthan gum. Garrett, and Ben are truly game changers. Along with acid adjusted juices, juice punches, cordials, milk wash infusions, and more.. Tropical Standards is a technical drink makers paradise.

[johnb]

So freaking awesome! My zantham gum was old and expired so I have to wait but bet I won't be throwing out any more 😃😜😂

[Mickla]

The excitement when pouring it 😊 great episode

[margefoyle]

This is fantastic! I generally avoid blended drinks because I can't drink them fast enough and they melt and... ick. Anyway, as a gluten free person that bakes, I generally have xantham gum around. I even have some 70% chocolate, which means I have everything I need. Oh, wait. Except for the whipper. Need that ....

Pro tip: freeze the remaining xantham gum after opening in an air tight container. Lasts up to a year. I've gone two years with no problems, but I've been lucky, I think.

[craigbryant]

This is one of those times where my kitchen experience translated well behind the bar. Xanthan gum and Guar gum are wonderful tools if you know how to use them and are often used in specialty ice creams where your sugar\fat ratios may be off so it was a no brainer for me that they would be useful in frozen cocktails too. Arguably guar gum is an even better option for many cocktails as it works better in a cold environment than Xanthan (general rule is guar in cold xanthan in hot). The exception is highly acidic cocktails as acid can negatively affect it's ability to thicken and stabilize an end product. I need to invest in a proper Isi whipper again, I want to try this recipe with some added coffee notes.

[theelk]

you don’t need to buy a new blender, you can just replace the motor. that’s why vitamixes are so great, they can be serviced

[bob___]

Really good episode. I definitely learned some stuff from this one.

[theelk]

I love this video, I feel like so many frozen drink recipes don’t do a good job measuring the ice

[Horst-aus-der-Tube]

Great episode! Wanted to experiment with rapid infusion for quite a while. Definitely will give it a shot.

Anyone ever tried that with almonds? I was thinking, maybe you could infuse water with almonds and then use it to make a clear orgeat?

[maximilianmetzner]

That technique is f*ing brilliant! Thanks so much for sharing!

[TheBowerbird]

Garret is so awesome! I went to his bar in Brooklyn (Sunken Harbor) based on an EB episode you guys did together. Sadly, the bar was staffed by impersonal jerks, but the drinks were fantastic.

[billbrydon]

There was also the John Carpenter movie "Dark Star, " and, I didn't know this, a 1919 movie of the same name (about a jewel theft).