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The Science of Fat-Washing Cocktails

Cocktail Science Kevin Liu 20 comments

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. More

The Fastest Way to Chill a Cocktail Glass

Cocktail Science Kevin Liu 14 comments

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? More

What Happens When You Add Olive Oil to a Cocktail?

Cocktail Science Kevin Liu 11 comments

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. More

The History and Science of Frozen Slushie Cocktails

Cocktail Science Kevin Liu 7 comments

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. More

A No-Heat, No-Filter Technique for Making Cocktail Syrups

Cocktail Science Kevin Liu 16 comments

Making cocktail syrups from scratch is a pain in the butt, isn't it? Here's the good news: there's a better way. More

The Science of Jello Shots

Cocktail Science Kevin Liu 7 comments

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. More

Cocktail Science: MIT Researchers and José Andrés Make Edible Drink Garnishes That Swim Like Insects

Cocktail Science Kevin Liu Post a comment

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. More

Mocktail Science: Easy Substitutes for Complexity

Cocktail Science Kevin Liu 3 comments

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. More

What Makes a Great Mocktail?

Cocktail Science Kevin Liu 10 comments

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. More

Cocktail Science: Simpler Simple Syrup

Cocktail Science Kevin Liu 12 comments

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. More

Is Tap Water Ruining Your Homemade Cocktails?

Kevin Liu 9 comments

You find an amazing cocktail at a bar, get the recipe, and try it out at home. But, no matter what you do, your home version tastes flat, boring, or just plain off. Your mixing skills might be to blame, but what if the real problem lies in a cruddy water source? Here's how to find out. More

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