maandag 15 juni 2020

(FAIL!!!) The Iceberg

Let me reveal one of the hidden secrets of booze-blogging. When we publish a recipe for a cocktail, do we always create or reshake the drink in just one go? Of course not.

I only publish a recipe (and the photos) when I’m satisfied with the result, even when only the taste needs a bit of tweaking and the problem doesn’t really show on the Instagram photo. If I’m not happy, it’s not posted online.

When I’m not satisfied, it’s because something just isn’t right. Maybe the cocktail isn’t perfectly balanced and I need to tweak the recipe. Or maybe I’m not really convinced by one of the ingredients and want to swap it for another ingredient and try again (recently I did this with a bottle of rum)
. Or maybe (not that often, stop laughing!) I made a stupid mistake in the execution making the cocktail.

Sometimes it's not possible to have another try… A while back I already made a list of reasons why bloggers don’t like small samples. 
Let me repeat it shortly, because the former article was in Dutch :
  • Small samples are often only 20 or 30 ml, while you need at least 45 to 50 ml as a base for a cocktail. 
  • When we are creating a cocktail based on a new spirit, sometimes we need multiple takes to just ‘get it right’. If we only have 30 or even 50 ml of the new spirit, we only have one single shot to get it right. If we fail, there is no second chance and no article or post. 
  • Last but not least, a sample tube or mini-bottle is not really sexy on our Instagram photo. For the same reason we hate photographing ‘almost empty’ bottles. A normal size and almost full bottle is always sexy and very recognizable for our followers.
Earlier this week I tried to reshake a more or less classic German cocktail : The Iceberg. This tasty ‘bitter forward’ cocktail is not difficult to make at all, still I succeeded in screwing it up big time.
Recently I bought a new mini-blender for my homebar. I was looking for a nice and easy recipe to test the blender. The even parts cocktail “The Iceberg” would be just perfect. Problem: My new blender seems to be A LOT better than the old one. The crushed ice didn’t know what hit it.. in just 4 or 5 seconds the ice was completely vanished. The result was a nice and tasty creamy drink, but no iceberg at all. I added some extra icecubes to the Margarita glass to make it an acceptable drink, but my perfect Instagram photo was completely ruined. And I couldn’t go for a second try because my bottle of tequila was empty and it was the only reposado Tequila in my homebar. Yes, I know that’s a shame. I decided to use this experience for a FAIL-article 😉
My advice : if your blender can handle crushing icecubes, the result will be much better. I’ve made lots of Frozen Daiquiris and Frozen Margaritas in the past summers, always using small icecubes with a perfect crushed result.
The Iceberg
30 ml Tequila reposado (Medium-aged tequila)
30 ml Orgeat Syrup
1 mini-bottle of Underberg
25 ml lemon juice
All ingredients in your blender with 1 cup of crushed ice. But I would REALLY recommend icecubes instead, unless you also want to risk screwing up the drink. Blend until it’s smooth as a slushy. Serve in a Margarita- or Martini-glass. Add a metal straw and the empty Underberg-bottle. Cheers !
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

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