Slush paper plane – Kitchen Struck

A few years ago, Alex and I began to travel cocktails and keep them in the freezer. Lot may seem fantasy and professional, but at most we participated in rudimentary mathematics (“An ounce? Nah, a cup!”) And advanced laziness (ahem, preparation). Having cocktails ready to leave and super cold so that they don’t stop immediately by melting the ice, was a victory. And, as the habit continued, it’s always fun when a friend stops and you remember that you already have perfect Manhattans ready to leave, as if you were trying to focus on the Olympic Impromptu accommodation Games.

Most of the cocktails granted by freezing are simple: the lukewarm, cooled when leaving. But earlier this year, we made paper planes, poured them into a jar in the freezer for later, we are too tired to take advantage of it (adult!) And came back two days later to remember that (incoming scientific lesson, cover your ears!) Cocktails with low resistance alcohol in fact, uh, freeze when it is frozen. Alcohol, as we probably learned a long time ago, has a lower freezing point than that of water, which is why vodka kept in your freezer (aka you are my Russian in-laws) is unavailable but paper planes, which contain both lemon juice and open-leaf open with a slusoon of burst and higher.

But honestly, I have the impression that the “melting snow” the sub-brintes. Here is one thing I learned by trying to write frozen cocktail recipes over the years: it is difficult to get the texture just in a mixer. Too much liquid or liquid that is not the Arctic to start, everything is liquefy. Not enough liquid, nothing mixes. The ice that is too thick never homogeneous; Ice too small background. However, these slush paper planes are the texture I want / dream that all mixer cocktails were, without a necessary mixer: thick but worm with the most delicious cracks of thin ice flows everywhere. It’s beautiful (thank you, Aperol, for orange glow), balanced (the bourbon smooth, the amaro harmonizes it, lemon sharpens them), and feels like a popsicle in a glass and you have done nothing, nothing other than pour ingredients into a pot and forget about them for a day to do it. We are going to win in the summer this year, and it starts with that.