Why We Stir To chill and dilute
Notes from Anders Erickson's: How to Mix a Drink .
There's some discussion about not bruising the alcohol by shaking it. Idk 🤷♂️
Start with a large glass
Add ingredients and add ice (any order)
Stir fast with a chopstick for ~45 seconds
Strain into glass
I've pulled out some of the learnings after reading thru experiements of Dave Arnold , Eben Kleem , and Thomas Waugh did for The Science of Stirring .
Blue line
ice is added immediately
the temp seems to drop cause the ice is sitting on the thermocouple
as the stirring starts at ~1min the true temp is shown
Red line
Small ice (green ) with a lot of surface area will melt faster than large (blue ) ice with less surface area.
Fast stiring (red ) will chill faster, duh. 45s fast is equal to 105s slow (green ).
And shaking (blue ) is the fastest, in 10s the temp is colder than the fast stir gets to in 1min and 45s!
Notes:
I do all this in a large drinking glass. Nothing fancy. If I ever upgrade to a mixing glass I'll let you know why.
Erickson prefers to strain with a julip strainer to reduce the aegetation the hawthorne strainer can cause. Idk if my quality is to the point where I can tell the difference. But I dont do a lot of stirred drinks, yet!
References 🥃 Boulevardier Oct 22, 2022
🍹 Cocktails Sip consciously, play with your senses
How to Batch Cocktails Oct 28, 2022
Weigh, dilute and fresh citrus
In Why We Stir and Why We Shake, we learned that these techinques dilute the drink with right amount of water. When making a batch of cocktails, we need to be more intentional in our dilution.
🥃 Improved Whiskey Cocktail Simple to make, complex to taste
🥃 Kingston Negroni Oct 22, 2022
Rum variation on a classic