Comments on: Cocktail Science V: Ideal Dilution Through %ABV Blind Testing The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 By: davearnold Fri, 20 May 2011 16:31:38 +0000 Howdy Lucas,
If memory serves we diluted all the drinks with water, bagged them (without vacuum) and chilled them in an ice bath for equal amounts of time. On the side car he first 3 sets were grouped into ABV ranges. Instead of going low/middle/high, we went low/high/middle, just to mix it up a bit. Set 4 was basically a repeat of set 3 with a curve-ball low thrown in and one of the favorites removed (everyone agreed the high-booze set wasn’t superior to the middle booze set as a whole, so they weren’t re-tested). Set 5 was another tweaking. On the Pegu the first 3 sets were straight up low/med/high except in set 2 we swapped two well-performing low-abv’s in to double check. We probably shouldn’t have. By the time the fourth set rooled around were were palate fatigued and confused and consternated at our results so-far.

By: Lucas R Sat, 14 May 2011 22:17:40 +0000 Interesting. But I agree that the choice of drinks is not the best, very different from each other to taste them in the same session. Would be interesting to see the lime juice follow up, though lime juice is not a really standard ingredient. Why not to try with a simple rum and coke (2 stable ingredients)
Did you simply added water to achieve the dilution required?
How did you chill them?
The selection of ABV / set looks pretty random to me. any particular reason on choosing those ABV’s?

good work.

By: Dave A Tue, 02 Mar 2010 12:57:34 +0000 Howdy Captain,
Maybe. We tried to limit any discussion till after people had recorded their impressions, but once people started talking some revision might have taken place.

By: CaptainMcBoozy Sun, 28 Feb 2010 20:42:57 +0000 Fascinating stuff here. Perhaps having each taster isolated, so his opinion is not swayed by the taster next to him?