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    The Ultimate Frozen Cocktails & Smoothies Encyclopedia
    The Ultimate Frozen Cocktails & Smoothies Encyclopedia
    The Ultimate Frozen Cocktails & Smoothies Encyclopedia
    Ebook572 pages1 hour

    The Ultimate Frozen Cocktails & Smoothies Encyclopedia

    By Walter Burns

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    About this ebook

    Chill out and let it go with the ultimate guide to frozen drinks!

    Put your thirst on ice with this consummate guide—The Ultimate Frozen Cocktails & Smoothies Encyclopedia! Decadent blended concoctions cover every occasion from breakfast to happy hour. Hot summer days aren't the only time to enjoy an icy refreshment—try relaxing in front of a fire with a Peppermint Penguin! Hot under the collar? Chill out with a Frozen Matador, or kick-start your day with a Citrus Sunshine. Whatever your favorite flavor, this guide is sure to have a recipe that satisfies.
    LanguageEnglish
    PublisherThunder Bay Press
    Release dateSep 1, 2015
    ISBN9781626865129
    The Ultimate Frozen Cocktails & Smoothies Encyclopedia
    Author

    Walter Burns

    Walter Burns is a writer, editor, and former competitive wine taster. A graduate of the University of Oxford, he lives with his wife in Maryland, where he occasionally concocts mixed drinks that meet with approval from family, friends, and even bartenders.

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      Book preview

      The Ultimate Frozen Cocktails & Smoothies Encyclopedia - Walter Burns

      coverimage

      THE ULTIMATE

      FROZEN

      COCKTAILS & SMOOTHIES

      ENCYCLOPEDIA

      THE ULTIMATE

      FROZEN

      COCKTAILS & SMOOTHIES

      ENCYCLOPEDIA

      WALTER BURNS

      SAN DIEGO

      Warning

      To avoid the risk of salmonella, use pasteurized eggs. The pasteurization process kills any harmful bacteria in the egg.

      Copyright © 2015 Thunder Bay Press

      All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

      Printers Row Publishing Group is a division of Readerlink Distribution Services, LLC. The Thunder Bay Press name and logo are trademarks of Readerlink Distribution Services, LLC.

      All notations of errors or omissions should be addressed to Thunder Bay Press, Editorial Department, at the above address. All other correspondence (author inquiries, permissions) concerning the content of this book should be addressed to Moseley Road, Inc., 129

      Main St., Suite B, Irvington, NY 10533.

      Moseley Road Inc, www.moseleyroad.com

      Publisher: Sean Moore

      General Manager: Karen Prince

      Editorial Director: Damien Moore

      Production Director: Adam Moore

      Project Editor and Art Director: Lisa Purcell Editorial & Design

      Cover Design: Duncan Youel, www.oiloften.co.uk

      Thunder Bay Press

      Publisher: Peter Norton

      Publishing Team: Lori Asbury, Ana Parker, Laura Vignale

      Editorial Team: JoAnn Padgett, Melinda Allman, Traci Douglas

      Production Team: Blake Mitchum, Rusty von Dyl

      eISBN: 978-1-62686-512-9

      eBook edition: January 2016

      CONTENTS

      A THIRST FOR ICE

      TOOLS & TECHNIQUES

      GLASSWARE BASICS

      FINISHING TOUCHES

      SECTION ONE

      RUM-BASED

      COCKTAILS

      COLADAS

      DAIQUIRIS

      TROPICAL DRINKS

      FROZEN FRUITS

      DAIRY TREATS

      SECTION TWO

      VODKA-BASED

      COCKTAILS

      COFFEE, CREAM, CHOCOLATE & NUTS

      FROZEN FRUITS

      SECTION THREE

      LIQUEUR-BASED

      COCKTAILS

      COFFEE, CREAM, CHOCOLATE & NUTS

      HERBS & SPICES

      FROZEN FRUITS

      SECTION FOUR

      BRANDY, WHISKEY & GIN-BASED

      COCKTAILS

      BRANDY

      WHISKEY

      GIN

      SECTION FIVE

      TEQUILA-BASED

      COCKTAILS

      MARGARITAS

      FROZEN FRUITS

      SECTION SIX

      SCHNAPPS-BASED

      COCKTAILS

      HERBS & SPICES

      FROZEN FRUITS

      SECTION SEVEN

      MOCKTAILS & SMOOTHIE

      COCKTAILS

      FROZEN FRUITS

      DAIRY TREATS

      INDEX

      PHOTO CREDITS

      A THIRST FOR ICE

      In the late 1800s, around the time of the Spanish-American War, an American engineer in Cuba combined white rum, sugar, and lime juice over cracked ice and named the resulting drink after a nearby beach: Daiquiri. The recipe wasn’t exactly new; by then British sailors had been drinking navy grog—a blend of rum, water, lime juice, and sugar—for more than a hundred years to ward off scurvy on long voyages. Their concoction was responsible for the epithet limey. But shortly after the turn of the twentieth century the daiquiri had found its way to American bars, and it has been a perennial favorite ever since. Ernest Hemingway even had his name attached to one variation of the drink, cementing its appeal.

      The story wasn’t over yet, however. At some point in the 1930s, a bartender at El Floridita, one of Hemingway’s favorite bars in Havana, stopped straining daiquiris and instead incorporated crushed ice into his version for an even colder, more bracing drink. With the advent of the electric blender, the frozen daiquiri became a phenomenon.

      The original drink conformed to a classic cocktail formula—one of sour, two of sweet, three of strong, four of weak—so it lent itself to any number of variations involving fruit of all kinds. The strawberry, banana, and pineapple daiquiri—among many others—soon emerged. For some cocktail aficionados, these were just corruptions of the sacrosanct original. In reality, they were new developments in the long relationship between ice and cocktails.

      DAWN OF THE ICE AGE

      Cocktails weren’t always iced. If we follow the word cocktail as far back as we can, the trail leads to late eighteenth-century London, where inns and public houses served weary travelers and gregarious locals an array of punches, toddies, and fizzes. Often, given the English climate, those drinks were served warm. But the American climate, with an inclination toward extreme heat and cold, gave rise to a much more expansive vision of the cocktail—one that helped define a distinctly American thirst for icy beverages.

      The United States is the homeland of cocktail culture. Although we may entertain glamorous visions of such legendary European watering holes as the Savoy in London and Harry’s American Bar in Paris, those establishments were actually the beneficiaries of Prohibition, which largely shut down what had been a scintillating American cocktail scene. Like the daiquiri, many of the classic drinks were invented in the nineteenth and early twentieth centuries, when circumstances combined to create an explosion of mixological creativity.

      One reason for America’s preeminence is its long love affair with two prime bases for cocktails: rum, which was a welcome by-product of the sugar trade, and American whiskies, especially rye and bourbon. After the War of 1812, when spirits were no longer taxed, and then 1832, when liquor licenses were extended to establishments that did not rent rooms, tinkering with mixed drinks became something of a national pastime. Spirits of all kinds, fresh fruits and juices, bitters (alcoholic beverages infused with herbal extracts), and other ingredients were combined in myriad ways to create everything from slings to juleps to martinis.

      This exuberant cocktail culture was unique in more ways than one. Not only was there a democratic spirit to the very idea of an open bar, drinking establishments became arenas for all sorts of mingling, discussion, and debate. There was also something of a celebrity culture as well, in which top-tier barmen commanded starry-eyed adulation. Some of them, like Jerry Thomas and Harry Johnson, wrote encyclopedic manuals on how to mix drinks—books to which many contemporary bartenders have returned for inspiration.

      Ice, however, didn’t enter the picture in a significant way until the mid-nineteenth century. In 1806, a wealthy young Bostonian named Frederic Tudor had hatched a plan for harvesting ice from New England ponds and shipping it to heat-oppressed colonists in the West Indies. The difficulties were twofold: first, keeping his investment from literally melting away; second, convincing people that they should go out of their way to get ice for their drinks. After a string of false starts that nearly landed him in debtor’s prison, Tudor started to win customers by offering free samples, occasionally encouraging local bars to offer the same drink with and without ice to see which version patrons preferred. As one might imagine, the idea of an icy cold sling or toddy quickly caught on, especially in such sweltering southern cities as Charleston and Atlanta.

      Eventually, Tudor and his team worked out how to harvest, load, and insulate their ice efficiently for shipping. In 1833, Tudor even managed to ship more than 150 tons of it from Boston to Calcutta, supplying the ice for the gin and tonics of thousands of Anglo-Indian drinkers. Supplying India with ice would eventually make Tudor nearly a quarter of a million dollars—a staggering sum in those days. Meanwhile, the domestic ice industry would boom. Within 20 years of that shipment to Calcutta, tens of thousands of tons of ice were traveling annually by rail to dozens of U.S. cities. Availability could hardly keep pace with demand, and, by mid-century, New England in particular teemed with new ice shippers and vendors. It was something of an Ice Rush, and Frederic Tudor was known as the Ice King.

      The Civil War did little to stem the growth of the ice industry—or the cocktail scene. In fact, it was in 1862, in the midst of the conflict, that Jerry Thomas wrote The Bon Vivant’s Companion or How to Mix Drinks, also known as The Bartender’s Guide. The first book on mixology published in America, Thomas’s tome evolved in subsequent editions as his extraordinary career unfolded; it was to American cocktail culture what his contemporary Walt Whitman’s Leaves of Grass was to American poetry—an organic, encyclopedic, periodically expanded redefinition of an art form. And most of its recipes called for ice.

      In the nineteenth century, ice came in four main forms: block ice, cubed or lump ice, cracked ice, and shaved ice (also known as snow). It’s best to think of each of those varieties as being extracted from the previous form. A skilled ice worker or barman would employ an array of tools, from a pick to break up blocks to an ice hammer to crack lumps, and a rasp to collect shavings. Because smaller pieces of

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