How to Make the Perfect Cocktail Using Science
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Date: 2022-07-06
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Comments and reviews: 10
Tyler
Yikes. lets clear some stuff up immediately.
LIQUID water (at standard pressure, cannot get any colder than 32 degrees, because then it turns into. ice! After it's ice, it can get as cold as it damn wants, most freezers are set at -0 degrees.
If this lady thinks she can get ice at 32 degrees (barely ice) to cool a drink to less than 32 degrees by simply placing it in the glass, than she should contact the noble prize committee.
And please for the love of all that is good don't throw around phrases like -the thermal energy that is expended as the ice melts- if you don't know what you're talking about. Ice melts because energy from the warm drink goes to the cold ice, and no other reason. I'm not sure what is -expended-
Knowing what you know and what you don't know is such an important trait. Acknowledging your ignorance and only speaking confidently on topics you're familiar with is a great way to earn respect as well as allow others to truly trust you expertise.
Source: B. S and M. S. Mechanical Engineering.
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Yikes. lets clear some stuff up immediately.
LIQUID water (at standard pressure, cannot get any colder than 32 degrees, because then it turns into. ice! After it's ice, it can get as cold as it damn wants, most freezers are set at -0 degrees.
If this lady thinks she can get ice at 32 degrees (barely ice) to cool a drink to less than 32 degrees by simply placing it in the glass, than she should contact the noble prize committee.
And please for the love of all that is good don't throw around phrases like -the thermal energy that is expended as the ice melts- if you don't know what you're talking about. Ice melts because energy from the warm drink goes to the cold ice, and no other reason. I'm not sure what is -expended-
Knowing what you know and what you don't know is such an important trait. Acknowledging your ignorance and only speaking confidently on topics you're familiar with is a great way to earn respect as well as allow others to truly trust you expertise.
Source: B. S and M. S. Mechanical Engineering.
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Alex
I am intrigued of how accurate this method is. So someone said that at this temperature your drink has the ideal dilution. Let's suppose all ingredients you are going to use are the same both in quality and quantity. A specific amount of energy is needed to be transferred to the ice to melt it. Disregarding environmental factors, the only variable (that will change the final dilution) I can think of is the surface area of the ice (the more the surface area the faster the dilution. So adding a big piece of ice is going to lead to a completely different dilution than adding for example grinded ice. Am I wrong?
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I am intrigued of how accurate this method is. So someone said that at this temperature your drink has the ideal dilution. Let's suppose all ingredients you are going to use are the same both in quality and quantity. A specific amount of energy is needed to be transferred to the ice to melt it. Disregarding environmental factors, the only variable (that will change the final dilution) I can think of is the surface area of the ice (the more the surface area the faster the dilution. So adding a big piece of ice is going to lead to a completely different dilution than adding for example grinded ice. Am I wrong?
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NormanMatchem
Haha these two play off each other well, if I were in San Francisco, I'd definitely give The Interval a try, even though I'm really not fancy at all. I drink my liquor straight, and the main thing I drink besides liquor is Guinness, not including water of course. Key to avoiding a hang over; after a night of drinking, drink PLENTY of water, and also best not to go to sleep on an empty stomach. A meal and a couple glasses of water will have me right as rain in the morning, unless I just get drunk to an UNGODLY degree, like that time I got drunk off of straight Bacardi 151 (75. 5%. Rough stuff.
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Haha these two play off each other well, if I were in San Francisco, I'd definitely give The Interval a try, even though I'm really not fancy at all. I drink my liquor straight, and the main thing I drink besides liquor is Guinness, not including water of course. Key to avoiding a hang over; after a night of drinking, drink PLENTY of water, and also best not to go to sleep on an empty stomach. A meal and a couple glasses of water will have me right as rain in the morning, unless I just get drunk to an UNGODLY degree, like that time I got drunk off of straight Bacardi 151 (75. 5%. Rough stuff.
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Mark
her -flat plane has less surface area than a sphere- is also a lie. Of course it is true of an infinite flat plane which possesses no volume, but in a few minutes, the outside surface of the -flat plane- will melt and liquid cocktail will surround her -flat plane- aka wedge shaped thing and at that point it will have a much higher surface area to volume ration than a sphere. Another fail.
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her -flat plane has less surface area than a sphere- is also a lie. Of course it is true of an infinite flat plane which possesses no volume, but in a few minutes, the outside surface of the -flat plane- will melt and liquid cocktail will surround her -flat plane- aka wedge shaped thing and at that point it will have a much higher surface area to volume ration than a sphere. Another fail.
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Mark
as soon as she said ice is at 32F I stopped the video and now am commenting. 32F is the melting and freezing point of ice. The temperature of the ice cube when you pop it in your drink is well below freezing. A typical freezer is kept at -10C, and a deep freezer usually at -20C so these are the temperatures that the ice cube will be at when you drop it in your drink. NOT 32F.
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as soon as she said ice is at 32F I stopped the video and now am commenting. 32F is the melting and freezing point of ice. The temperature of the ice cube when you pop it in your drink is well below freezing. A typical freezer is kept at -10C, and a deep freezer usually at -20C so these are the temperatures that the ice cube will be at when you drop it in your drink. NOT 32F.
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education
I know that he mentioned in the beginning that he likes the bar because of the everchanging artwork, but I figured that he meant that it changes like every day, or week, or month. not ever 20 minutes! Anyone else notice the center artwork piece changed multiple times?
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I know that he mentioned in the beginning that he likes the bar because of the everchanging artwork, but I figured that he meant that it changes like every day, or week, or month. not ever 20 minutes! Anyone else notice the center artwork piece changed multiple times?
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Bonk
So by this measurement, wouldn't you have to make sure you are adding the same amount of ice each time? It doesn't look like she is measuring before adding it, and with such a large temperature window wouldn't the small innacuracies affect the drink taste greatly?
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So by this measurement, wouldn't you have to make sure you are adding the same amount of ice each time? It doesn't look like she is measuring before adding it, and with such a large temperature window wouldn't the small innacuracies affect the drink taste greatly?
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Cypeq
OMG ICE IS SCIENCE MIND BLOWN. You guys are focusing really hard to make simple things sound soo complex.
Whole 'mixology' seems to be an art of complicating simple things.
You're a bartender not a ph. d. anyone can do your job with a week of training.
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OMG ICE IS SCIENCE MIND BLOWN. You guys are focusing really hard to make simple things sound soo complex.
Whole 'mixology' seems to be an art of complicating simple things.
You're a bartender not a ph. d. anyone can do your job with a week of training.
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Brian
'thermal energy that's expended' - 100% wrong. the heat from the cocktail actually tries to go inside the ice cube to balance the temperature = drink loses heat = drink gets cold. talking about science, eh wired? get it right
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'thermal energy that's expended' - 100% wrong. the heat from the cocktail actually tries to go inside the ice cube to balance the temperature = drink loses heat = drink gets cold. talking about science, eh wired? get it right
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Bryan
Why do people become bartenders? The same reason people become life guards? Because its a job that isnt really needed but is needed and a way to make money as you try and get a better job?
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Why do people become bartenders? The same reason people become life guards? Because its a job that isnt really needed but is needed and a way to make money as you try and get a better job?
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