Master mixologist Dave Arnold demonstrates how to make his minty Carvone cocktail using liquid nitrogen, as well as a simpler technique for home cooks.
[MUSIC] I'm Dave Arnold from Booker & Dax here with FWX Labs and I'm doing a drink called The Carvone from my book Liquid Intelligence. So this is just fresh mint and normally if I would muddle this in the classic kind of a way especially the amount that I'm using it would just kind of turn kind of brown and swampy tasting and I want it to stay very bright. I freeze the mint solid with a little liquid nitrogen. Now, once it's frozen solid the mint can't turn brown cuz the enzymes that make mint turn brown can't operate at these hyper low temperatures. You can it shatter and the mint has just been reduced to a fine, fine powder. Add two ounces of aquavit, it's kind of the classic Scandinavian liqueur. Cuz as it thaws, it's the alcohol in the aquavit that's gonna protect the mint from turning brown again. Little bit of simple syrup. Secret ingredient, a little salt. I use some normal ice cubes for dilution and then I use a large ice cube for texture. And I'd show it like I do at the bar with liquid nitrogen. [BLANK_AUDIO] Although, we chill behind the bar. [SOUND] When you do nitro-muddling, you're gonna wanna put your product through a fine, fine strainer. You don't want those chunks of herbs getting in your drink. Look at that green color. That would be impossible with normal muddling. Now, remember there's no citrus in this drink. So I'm gonna get a little brightness with some lemon oil on top. Just wipe the surface of the glass, your nose. And there you have it the [UNKNOWN]. Most of you aren't going to have liquid nitrogen at home. I have developed a way to do this kind of technique at home using a blender called a blender muddling. It's not Quite as good as nitro modeling. Doesn't taste quite as fresh. It's definitely a technique worth doing at home. So, what you're going to do is put your herbs into a blender and then add directly your liquor. Now, in the case of a blender, you have to usually make at least two drinks. And the reason is your blades need to be almost covered. You're not going to get effective blending. So, I'm going to put in four ounces here along with the mint. My simple syrup. Salt. And you just want a really quick blend. Strain it first when you're doing blender modeling, and then we're gonna shake this drink. Just like we would the other one, and that's how you do it at home. [MUSIC] [BLANK_AUDIO]