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.
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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.
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.
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.
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.