jetchill news & update

How to make a Sparkling Frosé Cocktail instantly using JetChill.

Posted on Jul 24, 2017 in Modernist Bar | 0 comments

The original Frosé from Willa Jean (www.nola.com) For those unfamiliar with the alcoholic slush which took the U.S. by storm last year, Frosé is derived by combining ‘Frozen’ (indicative of the state of the cocktail) with Rosé wine (it’s main ingredient). References to the cocktail peaked around June 2016 but can be traced back to Kelly Fields, Partner & Pastry Chef in one of New Orlean’s most popular haunts, Willa Jean. She was credited with this back in May 2016 but...

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Using JetChill Dry Ice to complement a fantastically theatrical Coffee Siphon cocktail!

Posted on Jul 24, 2017 in Modernist Bar | 0 comments

Hot Infusion So what is a Coffee Siphon? As the pictures may suggest, this looks like a complex piece of scientific lab equipment. Thankfully though, it’s a pretty commonplace piece of kitchenware used in hundreds if not thousands of coffee shops, homes and bars around the world. It was created back in the 1830’s by a German manufacturer called Loeff. The primary material is borosilicate glass which has excellent thermal-expansion properties (or lack thereof) which allows...

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Important information for using Dry Ice safely in your venue!

Posted on Jul 24, 2017 in Modernist Bar | 0 comments

SAFE USAGE It’s difficult to have a conversation in our industry without talking about the incident in Lancaster back in October 2012. I regularly hear things like “didn’t that girl die from that” and “dry ice is dangerous, I think it got banned after what happened in that bar”. So let’s address the elephant in the room: Firstly the drinks in question were made with Liquid Nitrogen (Liquid Nitrogen sits around −196 °C whereas Dry Ice is closer to −78 °C). The girl in...

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Using JetChill powdered dry ice to create sparkling Cocktail ‘Sodas’.

Posted on Jul 24, 2017 in Modernist Bar | 0 comments

The Latest Gimmick or a Useful Serve? Innovation is inevitable in the hospitality scene, more so in Bars and Kitchens than Front of house. I put it down to the inherently playful nature of bartenders and chefs coupled with odd hours of downtime that breeds this fascination with creating new concoctions with the tools on hand. This – by the way – is the probable origin of the Long Island Iced Tea (“I wonder what happens if I mix all these spirits together…”). Things really...

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