Hoarfrost
A new way of making classic stirred libations.
Hoarfrost
A new way of making classic stirred libations.
Hoarfrost
A new way of making classic stirred libations.
It's fast.
One scoop, one pour, stir, garnish - and serve. What a mixologist would painstakingly craft comes to life in a matter of seconds.
It's fancy.
The recipes in the repertoire are classics - the Martini. The Manhattan. The Negroni. The Boulevardier. Each one is its own moment.
It's foolproof.
There's no measuring needed. The ratio of granita to spirit is 1:1, meaning anyone can get the same result. Simply add the frozen spirit to granita, and the result is the coldest cocktail imaginable.
Perfectly suited for venues with staff who are seasonal, or new to the hospitality industry.
Venues, civic events, and country clubs are all places of high volume and high expectations; but the Opera doesn't offer enough time or training for staff to make drinks that sing.
Serving Hoarfrost allows staff to serve amazing cocktails at speed and volume, potentially reducing cost, waste, and inventory, as the Granita has the vermouth, the bitters, and the water included. The flavor and balace are consistent every time.
It's got a great back story.
Freezer door martinis are frankly, awful because they're built in-bottle and the water content is off (ideally there's 150% dilution, and only 5% is available in a bottle.) It's nearly straight booze and a tragedy.
Sitting at the counter at Paul's Diner, Maloney saw a root beer float coming together and wondered if he could make a vermouth sorbet. That experiment became the granita.
The big ephinany was that the ideal frozen cocktail should be in two bottles: the booze, and the rest. Two parts is where the magic happens.
Why is it called Hoarfrost?
Hoarfrost is the name of the condensation on the outside of the glass – the nerdy, scientific name for condensation that freezes. We've been happy to learn it's been a huge crowd-pleaser and playing well for pinkies-up crowd, Dungeons & Dragons enthusiasts, and Marvel fans alike. That's why we say "condensation, not condescension."
It's fast.
One scoop, one pour, stir, garnish - and serve. What a mixologist would painstakingly craft comes to life in a matter of seconds.
It's fancy.
The recipes in the repertoire are classics - the Martini. The Manhattan. The Negroni. The Boulevardier. Each one is its own moment.
It's foolproof.
There's no measuring needed. The ratio of granita to spirit is 1:1, meaning anyone can get the same result. Simply add the frozen spirit to granita, and the result is the coldest cocktail imaginable.
Perfectly suited for venues with staff who are seasonal, or new to the hospitality industry.
Venues, civic events, and country clubs are all places of high volume and high expectations; but the Opera doesn't offer enough time or training for staff to make drinks that sing.
Serving Hoarfrost allows staff to serve amazing cocktails at speed and volume, potentially reducing cost, waste, and inventory, as the Granita has the vermouth, the bitters, and the water included. The flavor and balace are consistent every time.
It's got a great back story.
Freezer door martinis are frankly, awful because they're built in-bottle and the water content is off (ideally there's 150% dilution, and only 5% is available in a bottle.) It's nearly straight booze and a tragedy.
Sitting at the counter at Paul's Diner, Maloney saw a root beer float coming together and wondered if he could make a vermouth sorbet. That experiment became the granita.
The big ephinany was that the ideal frozen cocktail should be in two bottles: the booze, and the rest. Two parts is where the magic happens.