Cocktail Blog

Physics of Melting Ice in Shaken Cocktails
Dilution Ice
Mar 07, 2024

Physics of Melting Ice in Shaken Cocktails

The energy required to melt the ice comes at the expense of the energy in the liquid. The absorption of energy from the liquid by the ice, which results in melting of the ice, is what actually cools the surrounding liquid. In other words, ice cools water not because it is cold, primarily, but because it melts. The phase change from solid to liquid removes way more heat from the surrounding liquid that the coldness of the ice.
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Dilution Ice
Mar 04, 2024

Ice and Dilution in Shaken Cocktails

While there are dozens of variables when making a traditional shaken cocktail, there are some rules of thumb regarding dilution that are highly resistant to changing these variables. In particular, regardless of the type of ingredients, the temperature of the ingredients, the type of ice, the duration of shaking, etc., the dilution rate is surprisingly constant. This can be a useful fact when designing recipes.
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Carbonation in Sparkling Cocktails
Carbonation Cocktails
Feb 28, 2024

Carbonation in Sparkling Cocktails

Carbonated drinks made with Perlini are extremely easy to make. There are some basic considerations, however, that need to be understood to produce the best results. This blog post examines the most important factors affecting the uptake, retention, and efflux of CO2 in the Perlini System, and other factors affecting the quality of the resulting cocktails.
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