The Secret to Frozen Cocktails: Revealed!

When Garret Richard reached out to make a cocktail on the show, I jumped at the opportunity. Not for the content, but for the drink that he was gonna make FOR ME at MY HOUSE. lol. Garret is widely regarded as the most precise, the most scientific, and the most innovative tiki cocktail creator in the industry. Most of the cocktails in his new book, Tropical Standard, are beyond my comprehension. He's here, on our show, to help dispel any questions one might have when trying to navigate your way through his book.
To make the Cloud Forest:
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5 drops salt solution
14 to 16 Thai basil leaves
½ ounce strained lime juice
1½ ounces coconut mix*
1½ ounces 100 proof vodka or Black Cow Vodka, if available
¼ teaspoon xanthan gum
Combine all the ingredients, except the xanthan gum, in a blender. Dry blend (without ice).Once the sugar is fully dissolved, slowly add gum while continuing to blend. Add 170 grams of crushed ice while continuing to blend.
Pour into a chilled goblet (10 ounces).
Garnish with a sprig of Thai basil.
*142g of coconut milk and 425g of Coco Lopez
You can order ingredients here:
Xantham Gum
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OXO Scale
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Coco Lopez
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Coconut Milk
amzn.to/3H7R6LP
Fresh Thai Basil
amzn.to/3vqncA5
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[@ThePaisteTrout477]

Gotta say, a good blender is a game changer

[@tommymatheson7519]

Excited to see Garret on the channel. What a creative guy.

[@RadioActiveTiki]

Garrett is brilliant. I’m soo glad he’s finally in an episode with Spike 👏

[@ericepperson8409]

I've seen Garrett on the educated barfly and his passion and ideas is inspiring me to play more with the mad science of cocktails. Xanthan and other gums are becoming popular due to Keto baking using them to help build structure in non gluten flours.

[@georgetellado1401]

Garret was incredible, his passion for Tiki history was evident throughout! He’s not just a craft cocktail guy who thought tiki might be fun…he studied the past techniques and respects where it all came from 👏👏👏❤

[@luvadventuresandart]

I can't believe that you would treat your guests this way! I bet a tarp would have come in handy with the weight 😂.

[@viscabarca4082]

I'm not a parrot-head by any means but the Margaritaville frozen concotion blender makes perfectly blended cocktails as it shaves the ice into fine powder before blending. I do use xanthan gum especially for margaritas on hot days when the melting ice causes quick drink separation. It does not mix well with some liquids and can turn into a gooey mess quickly.

[@georgeborcherding6157]

The sunlight and "speed chage" Awesome episode

[@BreezewayCocktailHour]

a doomed episode. lol

[@LunarWind59]

So we FINALLY found some Thai basil and made this drink. Very refreshing, very summertime, and very much like a Missionary's Downfall in many ways. Great drink for a hot day, and the color makes it work for St. Pattie's day too. :-) Definitely a keeper! Thanks for sharing, Spike!

[@mikeysteins1784]

Garret's knowledge is incredible! I have his book but haven't made anything (yet) either. But seriously I learned so much on this one!

[@BreezewayCocktailHour]

Great to hear! I learned a ton from having him on the show too!

[@rudedog15e]

Awesome episode. Garrett’s knowledge and enthusiasm is impressive

[@stevenjacobs2750]

Current thumbnail looks like the "Cloud Forest" from The Tropical Standard. It is so yummy! A crowd favorite and SO easy to batch. Love love love

[@Veqtor]

The book is amazing, don't be intimidated, it's worth trying it, my favorite part is the acid adjusting! Very simple to do if you have a precision scale, which you should have!

[@whatsguccivespucci4379]

I love these types of episodes where professionals in the industry share knowledge. Thank you for the great show. I have a question for those who know, can you use gum Arabic interchangeably with xanthan gum?

[@BreezewayCocktailHour]

Good question!

[@ultimatemaitai]

Sunken Harbor Club is amazing and the drinks were killer!

[@vincethewhat1362]

Garret is the goat so glad to see him on the show !

[@nickmckenzie9365]

Great episode as usual Spike, buy Man! Garret is just like a whole next level: salt (which he's put us all onto before) and now straining the lime juice like it's an every day thing not even worth talking about!

[@afinecupofcoffee8476]

Xanthan gum is so nice but so gnarly. I use it in my hot sauce and a little goes so far. I've accidently made nuclear snot with it. I've yet to use it in a cocktail but this makes so much sense. I've tried to recreate a cheerwine bourbon slushy from one of my favorite restaurants and it always separates. I'll use the gum next time!

[@jjdawg9918]

I like Garrets style.. no slopping things together and hoping it works. At home I only do this for the first drink but at a $$$ bar in NY....this is what you want every time. P.S Save up for a Vitamix. Bought a refurbished one 7 years ago to make frozen drinks that have no chunks, flecks or twigs. Best kitchen appliance investment I ever made (next to a kithcenAid stand mixer)

[@BreezewayCocktailHour]

ah, cool.

[@MonsterKidCory]

"In Tiki there's a bit of a snobbery about frozen cocktails..." Me, drinking basically an alcoholic coconut-banana-pineapple milkshake:

[@BreezewayCocktailHour]

Hahahahaha...

[@pcaetano7527]

Looking forward to the Orange Julius episode. 🍊

[@BreezewayCocktailHour]

lol

[@blindlemonlipschitz912]

Drink looks amazing! Instantly ordered the book.

[@Creativefunnyname]

This episode was great! I actually kind of liked the sunlight coming in. It felt like a mid Saturday afternoon after I’d completed my errands for the day and now was getting to wind down and enjoy the remainder of the weekend. Just my two cents. Very excited to experiment with xanthan gum too.

[@BreezewayCocktailHour]

Ah, cool!

[@ponyman13]

This looks way easier than I expected. Looks fantatic, I might have to pick up some xanthan for this one

[@BreezewayCocktailHour]

I've made it several times now. It's easy once you get the process down.

[@cursedtiki213]

Fantastic episode.

[@jcost0099]

Great episode!!

[@RichArtLove]

Starting with our adventure/surf travels in the early 1970s to islands in the Caribbean, SE Asia, & the Pacific - as well as pretty much all exotic overseas destinations - I never went anywhere without shipping at least two Waring blenders in our luggage (always carry a backup!). They were as essential as the stereo system, the surfing & diving equipment (boards & ding repair), cameras, daily stash, etc. etc. Done properly, blended is always the preferred way to mix in the tropics.

[@JuJu-bs7ks]

Omg that was nice , good job guys 🤙🏽

[@jubileenine]

Former barista for a time; really enjoyed this one!

[@DomProvenzano]

Jade Island callout!! As a Staten Islander, that makes me incredibly happy.

[@scottgoyette3154]

Man great episode entertaining but still I feel like I learned so much this is the last little push needed to get me to buy his book time to plant some Thai Basil

[@jessemendoza2410]

Cutting the ends of the limes also allows for more flexablilty on the skin to express the oils into the juices

[@chrisbonomo7934]

Great episode! That cocktail sounds delicious!!!! Cheers!

[@BreezewayCocktailHour]

It was sooo good!

[@DelZ3030]

Finally a use for all the xanthan gum I bought!

[@getyourtikion1]

I love how the cocktail looks and no separation! When I make drinks usually they separate even before I have a chance to take a picture. I’m very excited to try this drink! Got the book for Christmas 🎄.

[@BreezewayCocktailHour]

It's so good!

[@LunarWind59]

Loved the show tonight, Spike, and we're definitely trying the Cloud Forest. I think we're going to do the dry blend on the first try without the xantham gum. The dry blend sounds like a good thing to try for the Missionary's Downfall too. But if we see a lot of separation in the drink, we'll give the xantham gum a try the next time (only 1/4 tsp., after all...). Thanks for sharing all this great stuff, Spike!

[@BreezewayCocktailHour]

Sounds great!

[@mikeblitzen]

''weird wild stuff'' great johnny carson mention lol!

[@BreezewayCocktailHour]

I got that too... lol

[@Dr.Killdevil]

Of the cocktails that I have tried from the book. They can be complicated to make but very tasty.

[@steveweaver6245]

Great episode! Going to get the book, but where do you get those glasses???

[@BreezewayCocktailHour]

Vintage! Gotta keep an eye out for this kinda stuff.

[@codyburns4393]

Dang, spike just randomly dropping Eric Andre coming to him for cocktail advice. Bravo my friend. 👏

[@BreezewayCocktailHour]

😂

[@darrenandtinasale1502]

Gotta try this one!! Black Cow vodka is made just a few miles away from me in England and it’s great! Milk Vodka definitely tastes different to regular vodka.

[@BreezewayCocktailHour]

I'm gonna have to get some of that!

[@kylecoats4444]

Great episode. I didn't realize the coco real brand was so well known. They also make a passion fruit syrup and it's by far the best I've found, aside from making it from passion fruits at home.

[@BreezewayCocktailHour]

Oh wow!

[@smokeytiki3185]

Great episode, Spike! I'm a fan of Garret's. I've mustered up the courage to make some of the drinks in his book, and have really liked them. I have tried a drink with the xanthan gum. It did make the drink completely smooth and perfect looking, however, I found it to be very slimy. Perhaps I used too much, although I did follow the recipe.

[@BreezewayCocktailHour]

Ooooh... very interesting!

[@toddbailey3552]

Should be fun and educational. I’ve used the xanthum gum but not MSG… should be interesting. Cheers y’all 🥪🍹!

[@user-cg7ss3ux7g]

Blenders the stuff of Spikes nightmares😂

[@BreezewayCocktailHour]

I know, I was like, what?? lol

[@DocOmaley98]

Garret was awesome it’d be great when the schedules align to have him back.

[@BreezewayCocktailHour]

Totally agree!

[@nickmorton8998]

I’d love to visit Sunken Harbor Club. It looks amazing! ⚓️ ☠️🍹

[@themanmja]

I've been going to Jade Island since I'm a kid since the 70s. Still go at least 4 times a year

[@Fallout75]

I'm curious if "Esquivel - Surfboard" is a fave because parts are reminiscent to Nintendo Wii background music? 😅 Great song. ❤

[@BreezewayCocktailHour]

lol

[@1800clyde]

*speed chage* *speed chage* *speed chage*

[@clottadams5028]

As primarily a bourbon drinker (neat) I'm unfamiliar with cocktails, but was willing to try on a recent trip where the selection of bourbon and whiskey was lackluster. Every time I ordered a drink from the swim up bar menu the bartenders would say "This is a frozen drink, is that okay?" Is this common? Do bartenders usually give this frozen drink warning? Especially when it's ordered from a printed menu that clearly states that it's a frozen drink, which that was one of the reasons why I ordered it. They were both great, by the way.

[@Jheat64]

A green slushie

[@pcalna3202]

Alright great ep. Milk vodka, hot tip; xanthan gum, hot tip. But now I'm confused. We're supposed to get the Oster instead of the Hamilton Beach? I thought the Hamilton Beach was the holy grail. I am like a blender drink sometimes (memories from when i was a kid, don't ask) but its the same thing always. Ice chunks and separating and melting ice diluting the drink. Now the scale isn't much help coz none of my recipes include ice in grams. But with xanthan gum to hold it together, if I could only get a tip on the blender that will give me a nice even and chunk-free blend, I would be home free. After going to the Inferno Room I was convinced it would be a hamilton beach type. I guess not?!?!

[@beckyjacobs9176]

Awesome show I really like your blender who is the manufacturer of that blender

[@BreezewayCocktailHour]

Oster 👌

[@mattstory4747]

You missed the 'n' in change twice! Lol!

[@mattstory4747]

Correction....5....

[@BreezewayCocktailHour]

:|

[@mikeblitzen]

i have that same blender. it is very , very loud...

[@rudycaruso4757]

Here's a fun fact for you, Starbucks did NOT invent the Frappuccino they actually bought out a coffee shop in Boston (I believe it was called the Coffee Connection) who actually invented the Frappuccino and they literally only bought them for this reason. The Coffee Connection also had amazing scones and muffins which is a shame Starbucks never adopted into their menu of blah pastries.

[@rudycaruso4757]

It was Warburtons not the coffee connection.

[@theheckwithit]

Wtf you were in touch with Eric Andre?

[@BreezewayCocktailHour]

Yeah, he kept saying that he was gonna be on the show, but never committed. That started about three years ago.

[@davidcross7824]

Speed Chage?

[@BreezewayCocktailHour]

yes, I know. lol

[@BrandonIveyATL]

aloha!

[@philiproberts4101]

BREEZEWAYBLEND..........

[@darrenandtinasale1502]

Spoiler alert! The secret to frozen drinks is ice! 😂

[@BreezewayCocktailHour]

Geeeze... spoiler alert!!

[@pcaetano7527]

Could you just have used white rum ? and not Vodka .

[@chunkymurps]

Did you watch the entire video?

[@BreezewayCocktailHour]

I bet.

[@mindbogglermagic]

get throw rag on

[@jonperry2215]

chage = change? 🤣🤣🤣

[@BreezewayCocktailHour]

haha.... ugh

[@johnnymetallica1039]

xanthan gum, MSG, re-inventing the wheel? If Louisiana Drive-thru Daiquiri joints and all inclusive resort bars can get this right, let’s get a NY bartender to take the fun out of it! Yay!

[@Steril707]

Holy crap, that light on his face is irritating to watch.

[@BreezewayCocktailHour]

yup