posted by Nastassia Lopez Cocktail recipes specify ingredients and chilling technique, but they typically don’t tell you squat about the ideal amount of water added when you stir or shake with ice. Do drinks have an ideal dilution? We figured with the right people in the room we could probably find some consensus. We were […]
posted by Dave Arnold This is the fourth Cocktail Science shaking post. The previous are: 1: Thermodynamics of chilling: why drinks get so cold 2: Temperature, Dilution, and Ice. 3: Why do my shaker cans get stuck together? We had established in Cocktail Science 2 that the type of ice (within reason) and the shaking […]
posted by Dave Arnold  You’ve no doubt noticed that when you properly shake an alcoholic drink, the parts of your shaker are drawn tightly together by an internal vacuum force. Why does this happen and how big is the force? A couple of cool things are happening when you shake. First, the air that’s in your […]
posted by Dave Arnold As I mentioned in my last post: Last week I participated in a seminar at Tales of the Cocktail entitled The Science of Shaking. The panel was put together by moderator Eben Klemm (head of bar programs for the B. R. Guest restaurant empire, well-known innovative cocktail guy, and former biologist) […]
Posted by Dave Arnold Last week I participated in a seminar at Tales of the Cocktail entitled, “The Science of Shaking.” The panel was put together by moderator Eben Klemm (head of bar programs for the B. R. Guest restaurant empire, well-known innovative cocktail guy, and former biologist) with Alex Day (famed bartender from Death […]
