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What are you drinking right now?

Discussion in 'Social Life, Food & Drink, Travel' started by VMan, Oct 25, 2006.

  1. indesertum

    indesertum Senior member

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    if you shake for 10 seconds then serve up and double strain it it should be less diluted then if you stirred the proper amount of time for it reach maximum cold (45 to 60 seconds). If you stir for less it won't be as cold but it will also be less diluted (because you can't get one without the other)

    Hmm if I had thermocouples...

    The manhattan is older than the martini and manhattans have a long history of being shaken.



    I just actually read piobaires post. It won't really matter in the short term if you let the ice sit there versus stirred the whole time. It does matter in the long term tho. Once the liquid is at equilibrium with the surface of the ice (0 degrees) the ice will stop diluting. Great bartenders can stir without making any noise meaning no ice chips break off but any bartender can double strain to get rid of the crystals. I've seen that trick a lot which bartenders use for triage. Make a bunch of cocktails at once, let them sit while you're making other things, and you can shake or stir it less to have it reach 0 degrees
     
    Last edited: Jul 15, 2014
  2. b1os

    b1os Senior member

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    Oh, kind of missed the "15 second" part. :embar:
    How about putting the gin in the freezer, having the vermouth close to 32°F, then mix those to together, add the desired amount of ice-cold water, give it a stir, put it in a jar straight out of the freezer, place it in the freezer for, idk, 10 minutes. Serve. Maybe worth a try at home.
     
    Last edited: Jul 15, 2014
  3. indesertum

    indesertum Senior member

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    it'd be too cold tho at freezer temperatures. somebody wrote an article about that using thermocouples and blind taste tests.
     
    Last edited: Jul 15, 2014
  4. b1os

    b1os Senior member

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    [​IMG]
     
    1 person likes this.
  5. Bhowie

    Bhowie Senior member

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    I think there is a bar in london doing this. I think I posted a link to them like a year ago. No citrus and no ice. Can't remember.
     
  6. Piobaire

    Piobaire Senior member

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    You are incorrect for two main reasons.

    1) Enthalpy of Fusion
    2) Freezing point 80 proof spirits is about 17F

    Given this is also an open system, as you noted above, the ice will continue to melt. It will melt much faster in a Kobbler as the metal conducts environmental heat in and the shaking action adds energy to the enthalpy of fusion.

    Anyway, as to shaken martinis. See them all the time at bars and no one ever strains them. Ice chips ahoy.
     
  7. indesertum

    indesertum Senior member

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    well its more complicated than stops diluting at 0 degrees (it'll actually cool below 0 degrees after awhile) because it's a mixture of liquids, but it's pretty darn close.

    [​IMG]


    looks like -5 degrees and not 0

    http://www.cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/


    are you saying shaking increase the energy (I'm guessing through heat and temperature) of the ice? because i hope you're not



    also i use celsius
     
    Last edited: Jul 15, 2014
  8. Piobaire

    Piobaire Senior member

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    I live in by god America and we use F!

    I think we all agree shaking = ice chips and highly aerated. I noticed this bartender's martinis were exceptionally smooth and was just relaying his method. The fact I noticed they were smooth, and this was obviously what he was attempting, makes me think there's something there on an empirical level.
     
  9. indesertum

    indesertum Senior member

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    we should all have a martini taste off at piob's house

    and also drink some of his wine



    (i never got used to farenheit when i moved here. still don't know what the numbers mean)
     
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  10. saint

    saint Senior member

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    According to this article, actually a linked article, 007 was right: http://pjmedia.com/instapundit/191500/
     
  11. indesertum

    indesertum Senior member

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    Uh no

    The antioxidant content is insignificantly higher and is not healthier for you than say a few blueberries
     
  12. Piobaire

    Piobaire Senior member

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    Right about what? We are here bitching about ice chips and over aeration and he said:

    As to the thought of obtaining an anti-oxidant effect...well, I'll put my trust in a daily multi-vit and have a better tasting martini.
     
  13. cptjeff

    cptjeff Senior member

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    It's designed to be at a human scale. 0 is about the coldest you get in a temperate climate, 100 the absolute hottest. It was designed to put the human body temperature and boiling water at 90 and 200, then was modified to get freezing and frozen brine as whole numbers as well.

    They're both arbitrary systems. Celsius is built around the freezing and boiling of water to be part of a unified system of units. Fahrenheit doesn't try to fit in with other unit systems, it tries to be intuitive to how humans experience temperature. 0 is 'fuck, it's cold' and 100 is 'fuck, it's hot'. In Celcius, that range is what, -15 to 40? For weather anyway, I find that much less intuitive.
     
    Last edited: Jul 15, 2014
  14. indesertum

    indesertum Senior member

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    i think it really depends on what you grew up with. 20 celsius to me is nice weather, 15 degrees is jacket weather, 10 and lower is coat weather

    but that's good to know
     
    Last edited: Jul 15, 2014
  15. b1os

    b1os Senior member

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    Sierra Nevada Bigfoot Ale. Pretty good stuff.
     
  16. Eric Michael

    Eric Michael Senior member

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    Tonight:

    Whisky Sour-

    Maker's Mark
    Lime Juice
    Lime Zest
    Agave Syrup
    Oregano leaves

    & an Old Fashioned
     
  17. b1os

    b1os Senior member

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    Nicobar IPA (meh),
    Sambrook's Brewry Pumphouse Pale Ale (meh),
    Robinson's Old Tom with Ginger (interesting),
    Wychwood Ginger Beard (meh)
     
    Last edited: Jul 18, 2014
  18. saint

    saint Senior member

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    G&T (while my wife makes lobster rolls) made with Martin Miller's Westbourne strength gin mixed with Jack Rudy Small Batch Tonic and lime, of course.
     
  19. Piobaire

    Piobaire Senior member

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    Having a Kicker.

    3 oz Ketel One
    .5 oz NP dry
    .5 oz Lillet

    Stirred. So smooth.
     
  20. Huntsman

    Huntsman Senior member

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    Death in the Afternoon with Jade Nouvelle-Orleans. Lovely.
     

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