Comments on: Cocktail Science in General:Part 2 of 2 http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-73751 Wed, 10 Aug 2011 14:58:48 +0000 http://www.cookingissues.com/?p=4601#comment-73751 lopez.nastassia@gmail.com

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By: Josh D. http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-50293 Mon, 20 Jun 2011 17:38:30 +0000 http://www.cookingissues.com/?p=4601#comment-50293 whats the best email contact for both of you ? thanks again. I would love to send you more information on who this is for etc..

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By: davearnold http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-50265 Mon, 20 Jun 2011 16:11:15 +0000 http://www.cookingissues.com/?p=4601#comment-50265 Sure. Contact Nastassia if you need more info.

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By: Josh Durr http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-49970 Mon, 20 Jun 2011 02:49:51 +0000 http://www.cookingissues.com/?p=4601#comment-49970 Of course we would accredit you rightfully

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By: Josh Durr http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-49969 Mon, 20 Jun 2011 02:48:38 +0000 http://www.cookingissues.com/?p=4601#comment-49969 Hey Dave,

Do mind if I use some of your data for a training manual I am writing for a Resturant group. I would love to get your permission to use some of the data. Perhaps the microscopic pictures of stirred vs. Shaken. Good stuff these bartenders need to read this material.

Josh@hawthornbev.com

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By: davearnold http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-18230 Wed, 13 Apr 2011 18:15:43 +0000 http://www.cookingissues.com/?p=4601#comment-18230 Howdy Ian,
I use Quinine Sulfate powder which I purchased from Spectrum Chemical online. Convince them you are a lab or school or something. Be careful with the stuff and make tinctures of it to use in drinks. Never use it directly.

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By: Ian McCarthy http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-17562 Sat, 26 Mar 2011 20:44:53 +0000 http://www.cookingissues.com/?p=4601#comment-17562 Dave,

Crappy place to post this request, but I am looking for quinine in a liquid form, such as you used in your ‘perfect Gin and Tonic’ video. Thanks.

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By: davearnold http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-16028 Mon, 28 Feb 2011 00:09:23 +0000 http://www.cookingissues.com/?p=4601#comment-16028 Hello Cutter,
That’s the point! Stirred cocktails don’t reach equilibrium in the real world –and you don’t want them to –they’d be too diluted. The fact that stirring doesn’t reach equiilibrium makes stirring more complex than shaking.

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By: Cutter http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-15895 Fri, 25 Feb 2011 12:31:15 +0000 http://www.cookingissues.com/?p=4601#comment-15895 Stir for 45 seconds? Are you mad? Maybe in a perfect bar where you have all the time in the world but in a venue on Friday or Saturdy night where people may be 2 or 3 deep at the bar and your servers are all screaming for drinks for the dining room where on earth do you have almost a minute to stir each and every cocktail? Please let me know where this Shangri-la of bars exist because I’d love to work there. I make a Manhattan, I roll it and give it a few stirs in the glass and it’s done. The patron can stir the hell out of it if they wish, however I still have chits coming out the wazoo and much more important things than to stir a cocktail for 45 seconds to achieve equilibrium. Whilst all this academia is nice let’s not ignore the practical side of working in a busy bar.

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By: davearnold http://www.cookingissues.com/2010/09/08/cocktail-science-in-generalpart-2-of-2/#comment-8414 Fri, 08 Oct 2010 10:27:13 +0000 http://www.cookingissues.com/?p=4601#comment-8414 I should probably do a carbonation post soon. There is a list of parts in one of the forums threads.

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