|
The American Mixologist Online® Newsletter
Vol. 16, No. 15 All Rights Reserved
Drinks
From industry veteran Cindy Busi’s point
of view, blended drinks are likely the most important innovation
to hit the bar business since the church key. As the beverage manager
for all of the Hard Rock Cafés worldwide, she knows a good
thing when she sees it.
"Most of the specialty drinks that we promote at our new Hard
Rock Beach Club concept are blended drinks and they’ve really
allowed us to flex our creative muscles," states Busi. "Our
blended signature drinks are like a vacation in a glass. They’re
tall, delicious and look great in the glass."
Aesthetics aside, Busi believes there is a long list of operational
benefits associated with promoting blended drinks. "Ounce for
ounce, these drinks are about the most advantageous type of drink
that you can market."
Dallas-based beverage consultant Claire Marlin whole-heartedly agrees.
Having consulted with operations of all sizes, Marlin knows first
hand about the operational benefits of marketing blended drinks.
"Many operators don’t fully appreciate what a dynamic
profit-center the bar blender can be," states Marlin. "Blended
or ‘frozen’ drinks have added another dimension to mixology.
Their enhanced volume gives them high-perceived value. The mechanics
of preparing frozen drinks allows operators a fuller range of ingredient
options. As a result, most of these drinks are exceptionally flavorful."
Blended specialty drinks are also huge moneymakers, typically yielding
some of the highest profit margins in the house. When you consider
that they’re usually less potent than most other types of concoctions,
you’re left with the unmistakable conclusion that marketing
blended drinks is good for business.
Marlin also contends that for high volume establishments, even the
sound of whirling blenders adds to the energy level in the room.
For establishments with a more reserved atmosphere, most high-speed
blenders come equipped with noise abatement chambers that effectively
muffle the sound of the machine.
The Pragmatics of Blended
Drinks
There are two approaches you can take regarding the electric blender
behind your bar. It can be used only when needed to prepare the
occasional frozen margarita or strawberry daiquiri, sitting idle
between orders. Or, it can be used as a moneymaking tool, an indispensable
component of the creative process.
"Unfortunately most bartenders view the bar blender as a necessary
evil," contends Paul Rottenberg, general manager of Hotel Fort
Des Moines in Des Moines, Iowa. "Sure you’ve got to have
it behind the bar, but let’s keep its use to a minimum. Many
bartenders cringe when they hear an order for a frozen Strawberry
Daiquiri or Piña Colada. Blended drinks take too much time
to prepare, they say. They’re too messy to make, and blenders
are too loud."
Also fueling this prevailing attitude is that many bars have poorly
maintained, or otherwise outdated blenders. They’re prohibitively
loud and do a poor job blending drinks. Old, underpowered blenders
are incapable of thoroughly crushing ice into minute particles,
thereby failing to homogenize the ice with the ingredients. The
result is drinks that within minutes begin to separate with the
ice rising to the top and the other ingredients sinking to the bottom.
Regardless of which type of blender you choose, consider getting
several canisters for the machine. This will allow you to quickly
prepare more than one blended drink per order. It also allows you
to make swirl drinks, which require making two frozen drinks one
after another, and then combining them in one glass for a fantastic
effect.
According to Marlin, mastering blended drinks
is largely a training issue. "It is essential that all the
bartenders on your staff be familiar with the proper techniques
for making blended drinks. There are two keys to focus in on. To
create a consistent product, the bartenders need to accurately measure
both the recipe ingredients and the amount of ice used.
"The second factor is training bartenders how long to blend
these drinks. Blend them too long, or use too much ice and the resulting
drinks will be too thick; not blending them long enough, or using
too little ice will result in the drinks being too thin."
Pushing the Creative Envelope
The key to maximizing the profit potential of your blender is to
look past the Margarita, Piña Colada and Strawberry Daiquiri
and take stock of the creative possibilities. The blender has the
remarkable capability of transforming nearly any conventional drink,
or combination of fresh ingredients into a frozen work of art.
To stir your creative juices, here’s what our experts recommend:
- Frozen Cappuccinos
— Cappuccinos are piping hot and outrageously popular. A
few innovative operators have taken the espresso/frothed milk
combination and are serving it on the rocks. Eventually the craze
turned to blending them with ice cream to create a frozen version
of the cappuccino. They’re tall, cool and outrageously delicious.
But why on Earth stop there? Frozen cappuccinos are also an excellent
vehicle around which to build a noteworthy signature drink. For
example, blend a cappuccino with Tia Maria and Chambord for a
coffee and raspberry-flavored specialty. Or use Kahlúa
and Disaronno Amaretto to make a frozen variation of the Toasted
Almond Café. Add vodka, Baileys Irish Cream and Kahlúa
to make a Mudslide Cappuccino. The creative options are almost
limitless.
- Classics Revisited
— While blended Margaritas, Daiquiris and Piña Coladas
get most of the attention, innovators are also promoting blended
variations of other well-established specialties.
Piña coladas marry beautifully with liqueurs. Among the
popular favorites are the Kahlúa Colada, Gang Green Colada
(Midori) and the Italian Colada (Disaronno Amaretto). The Kokomo
Joe is a colada with the addition of crème de banana, a
dose of orange juice and a banana. Coladas can also be flavored
with fresh fruit. The Stramaretto Colada is made with a blend
of fresh strawberries and Disaronno Amaretto.
Specialty versions of the Margarita have also become widely successful.
A specialty of the Hotel Fort Des Moines, the Midnight Madness
Margarita is a novel swirl drink made in two parts. The first
layer is a Margarita made with Blue Curaçao, while the
top layer is a purple Margarita made with Chambord and cranberry
juice. The resulting drink is both delicious and intriguing. Another
blended Margarita gaining in popularity is the Chambord Meltdown.
It’s twist is that after the Margarita has been blended and
poured into a glass, Chambord is drizzled on top. The liqueur
will slowly swirl its way down through the drink adding the marvelous
flavor of raspberries and creating a striking presentation.
- Contemporary Classics
— A frozen Long Island Iced Tea is a refreshing break from
convention. Variations on the theme include the Iced Green Tea
(cranberry juice and Midori) and the Raspberry Iced Tea (made
with a float of Chambord).
The Rum Runner is excellent served frozen, so too are such tropical
classics as the Mai Tai, Zombie and Scorpion. Blending these drinks
with ice lowers their potency, all the while allowing their broad
range of flavors to shine through.
The Daiquiri is an enduring favorite. Try blending your next Daiquiri
with fresh raspberries, Chambord and a base of dark rum. For an
effervescent twist, add a splash of champagne to these classics.
- Frozen Lemonade
— One of America’s favorite potables, lemonade is an
exceptionally versatile mixer. Prove it to yourself by blending
Bacardi Limón rum, lemonade, ice and a splash of grenadine
for color. It’s a simple, unbeatable combination. Bourbon
and frozen lemonade makes an interesting variation on a whiskey
sour. Consider also blending lemonade with Midori or Amaretto.
Lemonade also marries well with tequila, light rum and dark rums,
such as Myers’s and Appleton Estate.
- Swirls
— Swirling does to the presentation of a frozen drink what
layering Kahlúa, Baileys and Grand Marnier did for the
B-52. Swirling involves preparing two different blended drinks,
then pouring them together in the same specialty glass. The effect
is dramatic and greatly enhances the drink’s presentation.
Among the original swirled recipes is the Pain in the Butt, a
sensational blend of a Rum Runner and a Raspberry Daiquiri. The
key to a great swirl is marrying together two different colored
drinks with complementary tastes.
- Adult Milkshakes
— Tempting guests with irresistible, dessert-like libations
is a "can’t miss" proposition. It appeals to the
child within all of us. Ice cream, sorbet and frozen yogurt are
nearly perfect mediums for serving liqueurs, spirits and fresh
fruit. Their sweet, creamy consistencies accept a wide variety
of flavors, making it extremely easy to be innovative.
Few drinks can compare in taste or appearance to a Brandy Alexander
made with ice cream. The same can be said for the Chocolate Covered
Banana, a blend of Baileys, crème de banana, chocolate
syrup, ice cream and a ripe banana. Chocoholics will also swoon
over Death by Chocolate. It’s made with Godiva Chocolate
Liqueur, Baileys, vodka and chocolate ice cream. Another adventurous
libation is the Bananas Barbados, a savory Caribbean specialty
made with Mount Gay Eclipse and Appleton V/X rum, crème
de banana and vanilla ice cream.
The possibilities are nearly endless. And that’s the point.
So dust-off your back bar bottles and blend-up some creative moneymaking
concoctions.
 The Original Guide to Alcohol-Free Beverages and Drinks
Don't miss out on this hot new category! Serve delicious taste-tested
alcohol free specialties to your customers and friends and enjoy low
cost and great taste. The recipes span the breadth of alcohol-free
mixology, including blended drinks, coffee, tea and cocoa specialties,
ice cream drinks, and specialties made with lemonade, juices and sparkling
cider. Plus reviews of the best products to use when making your creations!
~ by Robert Plotkin ~ 108 pages ~ 6" x 9" Item# ALF54 ~ $15.95 ~
Shipped in the US only
|
