To chill and dilute
Table of Contents
Notes from Anders Erickson's: How to Mix a Drink.
There's some discussion about not bruising the alcohol by shaking it. Idk 🤷♂️
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
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:
"A man about town"
Martini Family,
🍹 Cocktails
Sip consciously, play with your senses
Weigh, dilute and fresh citrus
Cocktail Techniques
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.
Simple to make, complex to taste
Old Fashioned Family,
🍹 Cocktails
Rum variation on a classic
🥃 Negroni,
🍹 Cocktails