This is not good news for many of the blender challenged bartenders here in America. For the rest of us that enjoy creating some of the fine craft style frozen cocktails, this is really great news. It seems that there are several new bars being conceived here in America around the frozen cocktail concept. There are new ones in New York, Kansas City and Chicago that are opening based upon the frozen cocktail.
The idea is making high class frozen cocktails that will rival the traditional top shelf ones for style and taste. It seems that the American's taste is drifting back to some of the childhood memories of sno-cones and ices. These frozen cocktails are just an adult version of your childhood sipping drinks. At the Rum Bar in Key West I find that the frozen drink is a year round phenomena, not just a summer thing, although our winters are still pretty warm by comparison to the frozen North.
Constante Ribalaigua, El Floridita in Havana, was one of the first to recognize that a quality frozen cocktail can be a really great seller. Inventor of the "Frozen Daiquiri", Constante brought the world to a new style of cocktails and allowed the rest of the world to start being creative. I love making fresh fruit daiquiri's, bushwhackers, pina coladas and so many other fun frozen concoctions.
Don't be a afraid to experiment, there are a million ideas out there that will work very well for a frozen cocktail. They do not have to be real fruity, some are very tart and still taste great. Here is an idea for a fun frozen cocktail you might enjoy.
Bahama Bob's Mango Madness
- 1 1/2 oz. Brinley's Mango Rum
- 1/2 oz. John D. Taylor Falernum
- 1/2 oz. Sour Mix
- 1/2 oz. Pineapple Juice