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post #13531 of 14192
Yeah I don't know but you do get a bit of mint in every sip as opposed to it settling on the bottom

The dilution thing I don't think is a big deal. Large ice cubes will dilute less but it will also take longer to cool to the same temperature. It's also why you want a large ice cube for something you're going to really sit back and enjoy for awhile but crushed ice is nicer if you don't care that much and just want something cool and long to sip on
post #13532 of 14192
Bourbon county barleywine
post #13533 of 14192
Quote:
Originally Posted by b1os View Post

Mojitos.

So, can anyone explain me why crushed ice should in some cases be preferred over ice cubes? I can't think of a reason other than maybe the appearance of the drink.

Much more surface area- crushed ice melts faster, diluting the drink more, and keep it colder. So you make the drink colder, more hydrating, and more refreshing.
post #13534 of 14192
The Hakushu 18 Year Old

"Make it Suntory time."
post #13535 of 14192
Quote:
Originally Posted by cptjeff View Post

Much more surface area- crushed ice melts faster, diluting the drink more, and keep it colder. So you make the drink colder, more hydrating, and more refreshing.
Yeah, I get that. The question I'm asking myself is whether one or two ice cubes can't sufficiently keep the drink cold. I'm sure we all agree that there is a sweet spot for every drink in which the dilution is perfect. Therefore one has to assume that if you start out with chilled ingredients (rum in the freezer, seltzer very cold etc.), two ice cubes should be able to keep the Mojito (for example) at a cool temperature and you can control the dilution by adding seltzer to your liking. If I had a Thermapen, I'd try it out. Maybe someone here has one and can compare the temperatureof both drinks after sitting on the counter for say five minutes. Likely, the one with the crushed ice will be a bit cooler so it really boils down to whether you prefer a more chilled drink or a drink in which you can control your preferred dilution.

I'm having a Hemingway Daiquiri now. Used this recipe

1 1/2 oz. white rum
3/4 oz. fresh lime juice
1/4 oz. fresh grapefruit juice
1/4 oz. maraschino liqueur

It's good but the recipe is flawed. Needs some sweetener (added a dash of simple syrup and gave it a stir after shaking). It's also a bit too tart (not that I don't like tart.. but it's a bit too tart). What recipes do you use?
post #13536 of 14192
Yeah I'm not a big fan of the hemingway daquiri. Maybe like a sweeter white rum would be nice. I've only tried it with Bacardi and mount gay

Yeah you're right about the ice

This is how I understand it

You have two drinks one with larger ice cubes one with crushed ice. Start with chilled everything. The larger ice cubed one will take longer to chill to say -5 degrees Celsius. The crushed one will take seconds. Dilution should be the same once at that temperature. After you've made the drink the crushed ice one will however dilute much more but keep it at a lower temperature whereas the large ice cubes will dilute less over time at a higher temperature but for a longer period of time

So really after you make the drink the size of the cubes affect how diluted it is but yeah initially you can control the dilution with more or less seltzer water

So if you want to sit back and slowly sip your mojito then you'll want larger ice cubes and if you want something to just knock back you want crushed ice. I would argue mojitos are meant to be cool and refreshing and not something to sit back and contemplate so I would personally use crushed ice (also because the texture is nice to crunch on) but if you drink slowly and don't want it to be diluted quickly and don't care for appearance large ice cubes would be nice. I doubt the little bits of mint you get if distributed evenly makes the sip that much more minty considering it's the oils that make it minty and those are already expressed by the muddling
post #13537 of 14192
Quote:
Originally Posted by indesertum View Post

Yeah you're right about the ice

This is how I understand it

You have two drinks one with larger ice cubes one with crushed ice. Start with chilled everything. The larger ice cubed one will take longer to chill to say -5 degrees Celsius. The crushed one will take seconds. Dilution should be the same once at that temperature. After you've made the drink the crushed ice one will however dilute much more but keep it at a lower temperature whereas the large ice cubes will dilute less over time at a higher temperature but for a longer period of time

So really after you make the drink the size of the cubes affect how diluted it is but yeah initially you can control the dilution with more or less seltzer water

This is actually kind of a neat physical problem. It's pretty straightforward for water (or tea, soda, etc), but the freezing point depression from the alcohol makes it interesting. The lowest possible temperature is even changing as the ice melt, since it's changing the ABV.

It would make a big difference if you shook the drink first. At that point, the big cubes would likely to fine for maintaining temperature. But if you build the drink in your glass, those things are going to melt too slowly to cool the drink effectively and crushed would likely be preferable. Would cool (approximately) with the square of the dimension difference, so a lot faster for crushed vs big ice cubes.
post #13538 of 14192
I know one thing for sure... I'm getting hella' thirsty and a Mojito with crushed ice is just what I need on this SoCal "summer" day.
post #13539 of 14192

Mudslide

 

Cheers,

post #13540 of 14192
Quote:
Originally Posted by b1os View Post

Yeah, I get that. The question I'm asking myself is whether one or two ice cubes can't sufficiently keep the drink cold. I'm sure we all agree that there is a sweet spot for every drink in which the dilution is perfect. Therefore one has to assume that if you start out with chilled ingredients (rum in the freezer, seltzer very cold etc.), two ice cubes should be able to keep the Mojito (for example) at a cool temperature and you can control the dilution by adding seltzer to your liking. If I had a Thermapen, I'd try it out. Maybe someone here has one and can compare the temperatureof both drinks after sitting on the counter for say five minutes. Likely, the one with the crushed ice will be a bit cooler so it really boils down to whether you prefer a more chilled drink or a drink in which you can control your preferred dilution.

I'm having a Hemingway Daiquiri now. Used this recipe

1 1/2 oz. white rum
3/4 oz. fresh lime juice
1/4 oz. fresh grapefruit juice
1/4 oz. maraschino liqueur

It's good but the recipe is flawed. Needs some sweetener (added a dash of simple syrup and gave it a stir after shaking). It's also a bit too tart (not that I don't like tart.. but it's a bit too tart). What recipes do you use?

No, two or three ice cubes does not make it sufficiently cold. The drink is a quite noticeably colder with crushed ice in my experience, even when prepared with chilled ingredients. I haven't actually scientifically tested it, but yes, it seems to get and stay much colder, and I virtually always have some ice left when I'm done, so it's not like the crushed ice is flawed if you want to sip for a while.

Crushed ice is also recommended for the Hemingway Daiquiri, btw. You could even go to the extreme and throw them in the blender- Hemingway drank them as slushies. It's inherently a pretty tart drink that does well with some dilution.


Oh, and a Negroni for me.
post #13541 of 14192
it'll get as cold as crushed ice if you stir or shake it for long enough tho
post #13542 of 14192
Certain drinks really require crushed ice for the reasons you guys have already pointed out. I actually have an old skool ice crusher from the 50's that was my friend's grandma's and we always used it to crush ice for caipirinhas. Keeps it very cold, and dilutes a bit faster to give the drink some length. Damn… haven't had me a good caipirinha in quite some time… might have to do that soon.
post #13543 of 14192
Quote:
Originally Posted by Kid Nickels View Post

Certain drinks really require crushed ice for the reasons you guys have already pointed out. I actually have an old skool ice crusher from the 50's that was my friend's grandma's and we always used it to crush ice for caipirinhas. Keeps it very cold, and dilutes a bit faster to give the drink some length. Damn… haven't had me a good caipirinha in quite some time… might have to do that soon.

Heh, I bought one of those on e-bay recently after moving into an apartment with a fridge that doesn't have an ice dispenser/crusher. Fun little toy. I wanted one in avocado, but those seem to be in higher demand, so I went with a cheaper white one.
post #13544 of 14192
mine looked almost exactly like this….



old as dirt but worked pretty well… well enough for college drunks!
post #13545 of 14192
That's the exact model and color of the one I have.
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