We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Prep 10min
Created February 9, 2015
tablespoons crème de cacao liqueur
tablespoons crème de noyaux liqueur
tablespoon vanilla vodka
cup Trix™ cereal, plus more for garnish if desired
In blender, place all ingredients except cereal. Cover; blend until smooth. Add cereal; cover and blend until smooth.
Pour into 2 glasses. If desired, top with additional cereal. Serve immediately.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
There’s something about tequila that just belongs in a popsicle, and this Paloma-inspired ice pop recipe sounds like it deserves a spot in our coolers. With ingredients like fresh grapefruit and orange juices, simple syrup, club soda and tequila, this frozen snack is refreshing without being overwhelmingly sweet. Get the recipe.
Is artisanal ice bullshit?
Life never manages to be as simple we’d all hope. A kiss isn’t just a kiss a job isn’t just a job and a cocktail is never just booze in a fancy glass. In a culinary era when “craft” rules, cocktails have been elevated from mere potable to immersive culinary experience. You think specialty cocktails begin and end with mismatched antique glassware, century-old liqueurs, and banana dolphins ? Think again—ice is now the artisanal accoutrement of choice.
Maybe you’re partial to swirling a six-sided colossus ‘round a hefty rocks glass, like the 21st century version of Don Draper. Perhaps you fancy the faux-Gatsbyan bliss of sucking down a julep through a heap of pebbled ice. Regardless of your preferred spirit, ice is probably making some magic happen in that glass of yours, keeping your cocktail cold and palatable for as long as thermodynamics will allow.
Like God or the Foo Fighters, “artisanal ice” can mean a lot of things to a lot of people. Whether it’s a perfectly proportioned die, or a sleek cylinder peppered with flower buds, all artisanal ice cubes have one thing in common—they are denser and clearer than any ol’ thing that you’d rastle from your ice chest. While these cubes are an indisputable triumph of aesthetics, are they worth the hype and—more importantly—a surcharge on already-pricey drinks?
“The one thing I find tacky is when you are at a upper-scale establishment and the rock they pour your spirit on is cloudy, which means it came from a mold and is a product of rapid freeze,” says Paul Shamrock, the owner and operator of Seattle cocktail club The Stampede . “We live in the second golden age of cocktails and ice is a huge part of that.”
Everyday ice is muddied by minerals commonly found in tap water, such as calcium , and are pocked with air bubbles that form during the crystallization process. These imperfections are inconsequential and completely acceptable in everyday life, but not when you’re forking over nearly $20 for a drink. Aside from straining out impurities, artisanal ice also uses geometry to its advantage: The lower an ice cube’s surface area and the denser its volume, the slower the melting rate. As Dan Pashman, host of the food podcast The Sporkful said in a 2013 interview : “You want big ice cubes with as little of the ice surface as possible touching whatever is around it. ‘Cause when the ice gets exposed to air or liquid, that makes the ice melt.” (The ideal scenario for slowest-melting ice, Pashman says, is a baseball-sized sphere of ice in your glass.)
Remember when some econ teacher tried cramming “The Law Of Diminishing Returns” deep into your cerebellum? Let’s dig that lesson back up to prove a point. Not only do those hefty hunks of ice look elegant as all get-out, but they also melt significantly slower than ordinary ice—maximizing the amount of time you can spend nursing a drink, mulling over the fact that you’ve just spent a possibly irresponsible amount of money on a few ounces of small-batch booze (i.e., the ice is maximizing the return on each sip).
“The ice you choose definitely affects the outcome of your drink,” says Ryan Gannon, beverage manager of New Orleans cocktail bar Cure . “We use pebble ice when we have a cocktail that is balanced but still too intense in flavors such as high acid and high sugar. We use crushed ice to mellow it out with some additional dilution.”
Size and density are the prime concerns when it comes to artisanal ice, with shape trailing behind as a more aesthetic choice (i.e. what kind of shape you can physically shove into the glassware at hand). What all bartenders can agree on, though, is the fact that artisanal ice can get extremely pricey for both purveyor and patron.
“When we were opening Stampede we kinda faced a dilemma of what ice machine to get because A) They aren’t cheap, and B) We had no money,” Shanrock says of the barriers preventing many bars from investing in an ice program.
Others, however, spare no expense when it comes to ice. Ice chef Hope Clark made headlines with the absurdity (and proven necessity) of her job title a chosen few make a living off carving ice blocks with greaseless chainsaws or Japanese hand saws, a common practice in Japanese cocktail bars . Some large-format ice manufacturers, like Just Ice, Inc. , even offer a custom cube options in which ice contains herbs or stems of flowers.
Brenna Washow, bar manager at Chicago’s Split Rail , points out a few factors when it comes to ice choice. “There are many different factors involved: carbonated vs. non-carbonated, citrus vs. no citrus, how delicate are the ingredients that you are using,” she says. “Sometimes the cocktail doesn’t need much dilution at all and then you have to decide whether you use ice or no ice.”
The Sixth , stationed in Chicago’s Lincoln Square neighborhood, pushes fancy ice even further, using it as a flavoring component to a cocktail. The bar’s Silly Rabbit, a drink served in a highball glass lodging a stack of four technicolor cubes, uses dilution to its advantage. As the technicolored cubes melt—each mimicking a different flavor of Trix cereal—the drink gains complexity and depth.
The next time you scoff at the perfectly proportioned, crystal-clear cube floating in your drink like an iceberg waiting for its Titanic, take a step back and appreciate what’s in front of you. Someone gave enough of a shit about your drink to carve its ice into a thermodynamically perfect chiller. It might be a little over-the-top, and it definitely won’t change your life, but didn’t it make that present, fleeting moment a little more delicious?
Milky Ways Ice Cream and Cereal Bar Serves Out of This World Treats at New LI Location
As the temperatures start to rise, our thoughts drift to long summer days, and nothing screams warm temps more than ice cream from a local scoop shop. Huntington Village has a unique new dessert spot to satisfy those cool cravings: Milky Ways. The Huntington outpost is the third Long Island location for the self-proclaimed cereal bar and ice cream shop, and it debuted in early March.
Read on for details on the sweet shop and find more local eats in our Kid-Friendly Restaurant Guide.
Taking over a small location on Clinton Avenue that once housed Nitro Space, Milky Ways has a happening, open storefront. The bright interior with pop-art decor begs you to enter. It’s a fun scene and the type of place where you want to see what’s going on.
Its website describes the theme as a “modern spin on a timeless favorite,” and the interior vibe fits the bill. You can’t help but notice the back wall covered with artwork from cereal boxes, both old and new. Kids and adults will immediately look for their favorite breakfast memories. Some brands you may never know existed, while others conjure recollections of lazy Saturday mornings munching on breakfast while watching cartoons.
The side walls have futuristic images of cereal mascots dressed as astronauts bouncing around outer space. The scene is lively, colorful, and the perfect backdrop for photos. There aren’t too many places where you can take a picture with Tony The Tiger as he floats about the galaxy or in front of a giant neon sign that reads, “99 Problems But Cereal Ain’t One.” You will be posing for family selfies here.
Enjoy your soft-serve creations just the way you want them at Milky Ways.
It isn’t just the decor that’s unique the menu is also unlike any other dessert shop. Milky Ways takes soft-serve ice cream and mixes it up with your choice of cereal using special machines. That’s not the only way to customize. Next, you add sweet toppings, fruit, and then drizzles the combinations are endless. Milky Ways even offers dairy-free options.
Can’t decide? Then pick one of its premade combinations like the “Silly Rabbit,” which has vanilla ice cream blended with Trix and Fruity Pebbles, topped with rainbow sprinkles, plus raspberry and marshmallow drizzles. Or continue with the nostalgia theme and pick the "Camp Fire." Eating this combination of vanilla ice cream mixed with Cinnamon Toast Crunch and Oreos, topped with brownie bites, more Oreos, and a marshmallow drizzle transports you to the forest.
If you have a Cookie Monster in your life, there is a combination to suit their taste buds, too. This treat has vanilla and chocolate ice cream blended with Cookie Crisp, topped with Chips Ahoy, cookie crunchies, cookie dough, and a chocolate drizzle. You could just see the big blue muppet devouring it!
The out of this world wall at Milky Ways depicts cereal mascots.
Milky Ways is a small space with just two high-top tables inside. If seating is unavailable, you can always take your cone or cup and stroll through Huntington Village. Enjoy your creation as you check out the many retail outlets and sights the town offers.
All told, Milky Ways is certainly worth a visit any time of year. The shop is currently open Monday-Thursday from 2pm-10pm Friday and Saturday, 1pm-11pm, and Sunday 12pm-9pm. If Huntington is too far, there are also locations in the Smith Haven Mall and Coram.
3 of a Kind: Artisan Ice
Mixologists have been shaking things up behind the bar with rare spirits and unexpected ingredients ever since the craft cocktail movement gained momentum across the country, but some are now expanding their creativity even further by experimenting with an oft-overlooked element of the drink: the ice cube. Their efforts — part science, part art — have resulted in a whole new way to change the flavor profile of a cocktail or balance out a single spirit.
The bartenders at this Lincoln Square neighborhood bar are mixing up some of the most-inventive cocktails in the city, in large part due to their use of ice. “Ice is to a bartender like heat is to a chef,” says Benjamin Schiller, who helms the bar program for The Sixth (and serves as bar director for the entire Fifty/50 group). Their thought was to implement ice in a way that makes the cocktails more flavorful, instead of its usually intended purpose of diluting a drink. Schiller makes a cocktail, The Doris (named for his grandmother), which has a full rose frozen into the ice cube. In addition to achieving a striking visual, Schiller’s inclusion of the flower also complements the cocktail’s floral-centric ingredients of orange blossom water and rose water. He also uses liquid nitrogen to create a ginger habanero snow for the Drinky McDrinkerson. The playful Silly Rabbit cocktail, inspired by Trix cereal, contains four ice cubes that emulate the cereal’s fruity flavors. After the drink itself — lime juice, soda and housemade mint bitters — is poured on top, the cocktail slowly changes flavor over time as the ice melts.
Recipes with Silly Rabbit?
I've tried mixing Silly Rabbit into other cereal recipes, and it just doesn't work out. Has anyone had success? I've seen people talking about it a lot, but haven't seen any top notch recipes with it. Guess I should start from scratch, I'm not really sure what to mix with it though =/ it's good, but an odd flavor. Doesn't need to be cereal mixes.
i have a bottle of it, mixed up a batch at 10% single flavor and it tasted pretty close to what i remember trix tasting like (im 30 now and don't eat cereal, or breakfast, but oh the memories). I haven't really tried mixing it yet, but I bet it would go good with berry crunch and a cream/milk flavor
I thought the same. Tried mixing different percentages with cereal milk, just didn't come out well, to me anyway. Tried a basic cereal recipe with meringue and the works, and I dunno, the flavor is just either not strong enough, or it overpowers. I currently don't feel it mixes well with cereals, until someone can prove me wrong.
You need to go get yourself some tasty cereal. You missing out on the most beautiful parts of our world. sugary amazing cereal.
I too am interested to hear what people on here are able to make of this juice. I have seen past posts about it, but didn't find a recipe that was good. One user said it was great at 12%, I understand that taste is subjective and blah blah blah, but i disagree entirely, the flavor was barely there, both in a tank and a dripper, and what little flavor I could taste, was just like it smelled. Nothing great about it so far, so I am thinking it would be a great mixer, but stand alone (at least for me.) just doesn't taste great.