Fat-washing: it might sound like a process for getting rid of bacon grease on your shirt, but it's actually a clever cocktail technique that adds savory flavor to spirits. We take a look at the science of what's actually going on with this tasty trick.
If you want your cocktail to stay icy-cold, a chilled glass can help. But what's the fastest way to get those glasses down to temp?
Now, before you freak out, hear me out. I did a double take too when I first heard about using olive oil in a cocktail. For one thing, oil and water don't actually mix, right? No, they don't, but that's where the fun comes in.
Every time I've come across premade frozen-cocktails-in-a-bag at the grocery store, I can't help but wonder if there might be something worth drinking inside. I was curious about how these cocktail-pouches came to be, and whether they might provide some hints for making better creamy-textured frozen drinks at home.
Making cocktail syrups from scratch is a pain in the butt, isn't it? Here's the good news: there's a better way.
What's the story behind these slurpable cocktails? What's the strongest jello shot you can make? We revisit the jello shot and dig a little deeper.
Tingly, effervescent, and fun—who doesn't love the tiny bubbles found in beer, Champagne, and a good ol' G&T? But what are those bubbles, exactly? Today, we look at the science of carbonation.
Used for reference or inspiration, The Curious Bartender is a worthwhile buy for anyone interested in learning about making better drinks. Most of the recipes in this book fall under the "weekend project" category—for the curious, it makes a pretty classy gift.
You can't duplicate the experience of a professional a bar at home, but here are some design and organizational tips to help make throwing cocktail parties a bit easier.
Cocktail Science: MIT Researchers and José Andrés Make Edible Drink Garnishes That Swim Like Insects
Researchers at MIT have teamed up with chefs and food scientists to create edible cocktail accessories that smash together cutting-edge science with haute cuisine.
Today, we'll explore some of the other complex flavors and aromas that spirits bring to a party, and think up a few techniques to serve up booze-free drinks with just as much complexity, sans inebriation.
Wouldn't it be great if you could sip a mocktail that looks and tastes just like the real thing? Today, we'll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.
How much energy do we get from drinking alcohol? The answer is a bit complex.
What could be simpler than simple syrup? Grab some sugar, add water, put it on the stove, and—stop. You've already gone to more trouble than you need to. Here's why.
Salt—it's not just for margaritas any more. Bartenders have long understood that a few drops of bitters go a long way toward 'rounding out' the rough edges of a drink, and now they've figured out that a tiny amount of salt can create the same magic. Today, we look at some of the hows and whys as we explore how a few tiny grains can up the flavor of your favorite mixed drinks.
The head on a pour of Guinness, the crema of a perfectly pulled espresso shot, the froth from a malted milkshake. Creamy, bubbly, and aromatic, each of these naturally-occurring foams adds an extra dimension of texture to drinks. Today, we'll look at some traditional and not-so-traditional techniques for making and perfecting foams for cocktails.
To really capture the complex flavors of lemons, limes, oranges, and grapefruits, you have to think beyond just juice. Today, we look at some sweet suggestions for getting the most out of these sour fruits.
If you spend time at fancy cocktail bars, it's quite possible that you've heard a few things about ice that that aren't quite true when you put them to the scientific test. Today, we're debunking those myths and clearing up a little of the science behind the chilly stuff.