Updates to The Mai-Kai Cocktail Guide on The Atomic Grog - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2564	A AceExplorer Posted posted on Tue, Jun 21, 2016 7:34 AM On 2016-06-20 12:33, mikehooker wrote: Per your recommendation, I squoze and froze over 20 ounces of white grapefruit juice into 1/2 ounce cubes a few months ago during the short season, which I believe was a brilliant idea. I still have about 8 cubes left but they're showing signs of freezer burn which worries me as I don't know how that will impact the flavor when I go to use them, which most assuredly will be soon. Have you run into this issue on other citrus you've frozen? Hey, Mike! I have no freezer burn problems here because I freeze and save each 1-ounce stick wrapped in fold-top sandwich baggies. I can fit three sticks into each baggie and I "roll" each stick so that the three sticks do not touch each other in cold storage. I assume the juice will "age" and lose freshness over time so I periodically discard and re-freeze fresh juice. I have many pounds of Persian limes each year, so no worries with limes. For other less-used juices I try not to over-squeeze and over-freeze. The life of frozen juice is surprisingly good, and it's very hard to tell when a "refresh" is prudent. I need to post some pics, will try to do so soon, I'm pretty slammed. When I have guests to my bar, and I have advance notice, I try very hard to use fresh fruit and squeeze in front of their eyes. However one of the joys of having a home bar, and using squeeze-and-freeze, is that you find you can be a master of spur-of-the-moment cocktail making. I place a very high value on being johnny-on-the-spot since it's such a pain to run out and shop for fruit when you want a cocktail. Squeeze-and-freeze brings me closer to the speed and readiness of a commercial bar where they get regular deliveries of fruit and have juices very handy. I don't like the thought of having a couple thousand dollars invested in spirits and home bar tools/equipment without the ability to be spontaneous. Squeeze-and-freeze is the answer to those who seek spontaneity for private drinking as well as spur-of-the-moment needs with guests. I personally have a short list of key tenets for home bartending. Both speed and showmanship are key success factors, among others.

On 2016-06-20 12:33, mikehooker wrote:
Per your recommendation, I squoze and froze over 20 ounces of white grapefruit juice into 1/2 ounce cubes a few months ago during the short season, which I believe was a brilliant idea. I still have about 8 cubes left but they're showing signs of freezer burn which worries me as I don't know how that will impact the flavor when I go to use them, which most assuredly will be soon. Have you run into this issue on other citrus you've frozen?

Hey, Mike! I have no freezer burn problems here because I freeze and save each 1-ounce stick wrapped in fold-top sandwich baggies. I can fit three sticks into each baggie and I "roll" each stick so that the three sticks do not touch each other in cold storage. I assume the juice will "age" and lose freshness over time so I periodically discard and re-freeze fresh juice. I have many pounds of Persian limes each year, so no worries with limes. For other less-used juices I try not to over-squeeze and over-freeze. The life of frozen juice is surprisingly good, and it's very hard to tell when a "refresh" is prudent. I need to post some pics, will try to do so soon, I'm pretty slammed.

When I have guests to my bar, and I have advance notice, I try very hard to use fresh fruit and squeeze in front of their eyes. However one of the joys of having a home bar, and using squeeze-and-freeze, is that you find you can be a master of spur-of-the-moment cocktail making. I place a very high value on being johnny-on-the-spot since it's such a pain to run out and shop for fruit when you want a cocktail. Squeeze-and-freeze brings me closer to the speed and readiness of a commercial bar where they get regular deliveries of fruit and have juices very handy. I don't like the thought of having a couple thousand dollars invested in spirits and home bar tools/equipment without the ability to be spontaneous. Squeeze-and-freeze is the answer to those who seek spontaneity for private drinking as well as spur-of-the-moment needs with guests.

I personally have a short list of key tenets for home bartending. Both speed and showmanship are key success factors, among others.

Post #765306 by AceExplorer on Tue, Jun 21, 2016 7:34 AM