The fellas over at CookingIssues.com – the French Culinary Institute’s “Tech n’ Stuff Blog,” have been doing some really interesting work in the filed of “Cocktail Science.” Now I’m not a real technical type of person. I’m more from the “shoot from the hip” / “run and gun” / “dick and fart jokes” school. But one thing I do take very seriously are my drinks… Yeah, baby loves his drinkzies.
So these guys are asking very some very important questions, and coming up with some pretty controversial answers:
Does using crushed ice in a shaker dilute a drink more? As it turns out, no.
Does shaking a drink longer really get it colder? Not so much.
Does the size and shape of the ice cube matter? Only if inserted rectally.
Their basic premise is that the chilling of the liquor is done by the ice melting, and once the drink reaches a certain temperature, the melting stops. But, they also introduce all sorts of interesting variables, discuss some weird bar myths, and are generally pretty entertaining. Anyways, don’t take my word for it – I’m a damned drunk – just go over there and have a look for yourself. There are a host of articles under the Cocktail Science title, so just do a search for that.
I’m also not a big fan of “reblogging,” but am going to make an exception in this case, because they work the are doing is very, very important stuff. Roughly on par with curing moderate gingivitis or thumb AIDS.
