Yeah…I could write a VOLUME on the autopilot project which has (or will) include various things like custom work at machine shops and fiberglass to even think about fitting in the boat. Or on the number of cables I’ve added with the new PC & SSB. But…I’ve got too much to do on those.
So in the interest of keeping the blog fresh, I will now address what might be the Number One Request from my friends when they find out I’m sailing off into parts unknown. And that is:
“Before you go, you have to show us how you make Mudslides.”
Seriously.
3 Parts Kahlua
2 Parts Irish Cream
Ice
(or 1.5 : 1.5 : 1 if you are from MIT or something)
Fill a blender with ice, pour in the booze and blend. You need to get the proportions right for your blender…our boat blender it’s 3/4 cups & 1/2 cup, home blender is a bit larger and I used 1 Cup and 2/3 cup respectively for better results.
Here is the key – most people do not blend it nearly enough. If you have the amount of liquid right it will thicken up and get frozen looking fairly quickly. Most people pull it now and get a more grainy and thin beverage. DO NOT STOP. Keep going a couple of minutes more and you can watch it go from thick to starting to get more smooth and liquid. You watch if, and when it starts to move more and look almost liquidy then you stop – you should be able to pour it out of the blender without needing a spoon.
Put a small splash of Kahlua in each glass (no chocolate or whipped cream in mine…) before you pour then pour right in the middle of the glass. The Kahlua then squishes up the side and looks nice and may form a small floater on the top (props where due – learned that from the bartender at Donovan’s Reef in Oak Bluffs). We prefer that to chocolate which makes it too sweet and is a pain in the ass anyway…people apparently think I use chocolate but it’s really more booze.
This yields a smooth and creamy mudslide without resorting to diluting your booze with unnecessary sugary gunk like ice cream, bar syrup, chocolate etc. which, after extensive scientific testing, we found really add little to the drink if made properly in the first place.
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What’s the licensing fee for using this technology?