The Tasting Panel magazine

September 2017

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september 2017  /  the tasting panel  /  95 Kelvin Frosé in a Slush Machine ◗ 1 (64 oz.) bottle Kelvin Frosé Organic Slush Mix ◗ 4 (750 mL) bottles rosé wine ◗ 500 mL vodka or other white spirit ◗ 1½ gallons water Combine all ingredients and freeze in a slush machine. Kelvin Frosé in a Blender ◗ 2 oz. Kelvin Frosé Organic Slush Mix ◗ 3 ½ oz. rosé wine ◗ ½ oz. vodka or other white spirit ◗ 2 cups ice Combine all ingredients and blend until smooth. Kelvin Slush Co.'s new frosé mix. a food truck selling non-alcoholic slushies on the streets of New York, the company has spent the past seven years elevating frozen drinks and innovating the frozen cocktail industry as it goes. The Cold Science Behind the Revolution There are two major challenges to crafting a great frozen cocktail. First, how do you get your alcoholic drink to freeze? Too much sugar and/or alcohol will prevent that process, and too little means it will freeze solid. The way temperature dulls flavor by numbing your palette presents the second problem. Cold beer is less bitter than warm; conversely, melted ice cream tastes sweeter than a pint just out of the freezer. Even if it were possible to simply take a regular cocktail and turn it into slush, the cold would mute the flavor, so a frozen drink has to be taste-tested to make sure it tastes right at that temperature. On its own, wine doesn't have the sugar content neces- sary to hit slushy consistency, and the delicate tasting notes are easily lost at low temperatures. If you just add simple syrup to wine, it will freeze. And as Silverman points out, "Wine with simple syrup frozen into slush form will basically taste like nothing—a kind of washed-out wine flavor—plus sugar and alcohol. This is where a lot of the mistakes happen." Kelvin Slush Co.'s Frosé Mix Kelvin Slush Co.'s Frosé mix solves both challenges of freezing consistency and taste when frozen. It uses just the right amount of organic cane sugar, which allows the drink to freeze to that perfect slush consistency. As far as taste is concerned, the Kelvin Frosé mix is designed to highlight and accentuate the classic tasting notes of rosé wine—like red berry, stone fruit and citrus—and incorpo- rates real organic fruit juices to intensify those flavors that would otherwise be masked by the cold temperature. As Silverman says, "The result is a frozen wine cocktail that really tastes like wine." Even better, with Kelvin's new base flavor, creating a delicious frosé is as simple as putting four ingredients— Kelvin Frosé mix, rosé wine, vodka and water—in any frozen drink machine, and letting it churn out the slush patrons are so eager to slurp down (for those that don't have a slush machine, it also works in a blender). The Kelvin Frosé mix takes all the science and guesswork out, leaving bars with a product that's easy to make, endlessly replicable and of the highest quality—as all Kelvin Slush base flavors are certified USDA Organic, non-GMO, vegan, gluten-free and kosher. Frosé may be the new kid on the Kelvin block, having been added to Kelvin's existing lineup of five organic frozen cocktail mix flavors—Ginger, Citrus, Tea, Margarita and Piña Colada—but it's already become their most popu- lar flavor. The Kelvin Frosé continues to be the favorite drink at The Standard Hotel in Miami Beach, Norwegian Cruise Line just brought it onboard, and Eataly NYC Flatiron features Kelvin Frosé as a signature drink at its rooftop bar. With its ease of use and mass market appeal, Kelvin's new Frosé mix is the clear choice for anyone looking to execute frosé at scale.

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