Post #356681 by Bongo Bungalow on Wed, Jan 23, 2008 12:11 AM

On 2008-01-22 23:59, Koolau wrote:
Trader Tiki - thanks for actually doing this comparison instead of just talking about it. I was afraid we were going to have page after page of learned theories on the differences between a blended and mixed cocktail - your hands-on approach is much appreciated!

Now for my learned theory - as someone posted earlier, I think the ice is the most important factor - commercial ice is softer and blends very differently from hard home ice. How can we make our home ice more like commercial ice?

Well, this is where the blender comes in. It transforms cloudy, half moon, kitchen ice into attractive shards, chunks, hunks and pieces. It makes the drink look and taste more professional-- dare I say it?-- more exotic!

I love using my bar shakers. I think I'll try prepping the ice in the blender and place that result in my shaker, or make the whole thing in the blender, then dump into the shaker for a little show... so much to learn.

[ Edited by: Bongo Bungalow 2008-01-23 00:13 ]