Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

A tray assembly for a device for freezing a liquid, the assembly includes a frame defining an aperture. A thermally conductive tray is sized to be received within the aperture, the thermally conductive tray having a body and a lip circumferentially disposed about the body, the thermally conductive tray being seated within the aperture and defining a first surface and an opposite second surface, the first surface defining a recess and the second surface defining a plurality of receptacles. A gasket is included and sized to surround the body and to be disposed between the lip and the frame. An insulation chamber is coupled to the frame.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, deaerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, deaerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers.

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers.

A shaker for housing and dispensing food or drink items. The shaker has a top can sitting atop a bottom can. Each can contains a separate component. The top can is removed and its contents are added to the second can. This allows the user to control how much of the contents from the top can are added to the bottom can. A single multi-compartment vessel houses two separate ingredients and prevents their mixing.

A shaker for housing and dispensing food or drink items. The shaker has a top can sitting atop a bottom can. Each can contains a separate component. The top can is removed and its contents are added to the second can. This allows the user to control how much of the contents from the top can are added to the bottom can. A single multi-compartment vessel houses two separate ingredients and prevents their mixing.

The present invention patent relates to a beverage compound (10) that includes alcohol, in the form of soluble powder (23a) or liquid (23b), and also other powdered or liquid ingredients (A2), such as coffee, tea, chocolate, flavouring/colouring agents (21) and other ingredients (22); said alcoholic beverage compound (10) comprises a single-dose volume that is stored in an all-in-one disposable capsule (30)/(30′)/(30″) for instant preparation using a liquid solution (50), such as water or some other suitable solution from a conventional electric machine, such as a coffee maker (40), (40′), (40″) or the like; by means of the encapsulated alcoholic beverage compound (10) it is possible to prepare, at any time, individual doses of beverages such as traditional drinks (DK) from various regions of the world or specially developed recipes containing alcohol.