Perfecting the best drink ever! | How to Drink

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You asked and we delivered! Perfected Trinidad Sour Ice Cream (Angostura Ice Cream) and many other flavors to try making at home!

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00:00 - Ice cream that made a grown man cry
01:53 - Queen's Park Swizzle Ice Cream
04:22 - Trinidad Sour Ice Cream
08:15 - A word from our sponsors
10:23 - Back to the show
12:19 - Tasting Notes
13:23 - Improved Whiskey Sour Ice Cream
18:32 - Tasting Notes
19:45 - Gin Martini Ice Cream
25:12 - Tasting Notes
26:17 - Mai Tai Ice Cream
35:02 - Tasting Notes
36:43 - Espresso Martini Ice Cream
42:18 - Tasting Notes
44:05 - Well, we did it!

All measurements below are the final recipes after all tasting and additions were made during work shopping the recipes.

Queens Park Swizzle Ice Cream:
Build in blender
3 oz. or 90 ml. Bacardi Black
.5 oz. or 15 ml. Angostura Bitters
1 cup or 237 ml. Heavy Cream
1 cup or 237 ml. Whole Milk
.5 cup or 100 g. Sugar
Zest of 1 whole lime
Blend
Remove from blender and muddle in several sprigs of mint
Strain out mint and blend again
Transfer to ice cream maker
When serving garnish with mint

Trinidad Sour Ice Cream:
Build in blender
.75 oz. or 22 ml. Rye
2.25 oz. or 68 ml. Angostura Bitters
1 cup or 8 oz. Almond Milk
1 cup or 8 oz. Heavy Cream
.5 cup or 100 g. Sugar
Zest of lemon to taste
3 dashes orange blossom water
Blend
Transfer to ice cream maker
When serving garnish with mint and a lime wheel

Improved Whiskey Cocktail Ice Cream:
Build in blender
2 oz. or 60 ml. Bourbon
2 oz. or 60 ml. Rye
.75 oz. or 22 ml. Maraschino Liqueur
.25 oz. or 8 ml. Peychaud’s Bitters
1 - 2 bar spoons of Absinthe
1 cup or 8 oz. Non fat Milk
1 cup or 8 oz. Whole Milk
.5 cup or 100 g. Sugar
Lemon zest
Blend
Transfer to ice cream maker
When serving garnish with lemon peel and cherries

Gin Martini Ice Cream:
Build in blender
4 oz. or 120 ml. Gin
1 oz. or 30 ml. Dry Vermouth (Baldoria)
2 bar spoons of Orange Bitters
Zest of lemon to taste
1 cup or 8 oz. Whole Milk
1 cup or 8 oz. Heavy Cream
.5 cup or 4 oz. Non Fat Milk
.5 cup or 100 g. of Sugar
Blend
Transfer to ice cream maker
When serving garnish with lemon twist

Mai Tai Ice Cream:
Build in Blender
1 oz. or 30 ml. Smith & Cross
1.5 oz. 45 ml. Plantation Double Dark
.5 oz. or 15 ml. Curaçao
.5 cup or 4 oz. whole almonds
1 cup or 8 oz. Whole Milk
1.5 cup or 12 oz. Heavy Cream
2-3 drops orange blossom water
.5 cup or 100 g. of Sugar
Zest of whole lime
Blend
Strain out remaining almond paste
Transfer to ice cream maker
When serving garnish with mint

Espresso Martini Ice Cream:
Build in Blender
4 oz. or 120 ml. Mr. Black
4 oz. or 120 ml. Cold Brew Concentrate
.75 Cup or 6 oz. Heavy Cream
.5 Cup or 4 oz. Whole Milk
.5 cup or 100 g. Sugar
Little bit of lemon zest
Transfer to ice cream maker
When serving garnish with whipped cream

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