by Dave Arnold
At this year’s Star Chefs conference I whipped up some beaver-flapper puffs for the crowd to munch on (see here for recipe), and Nils and I liquored everyone up with a passel of cocktails.
Our 75 minute demo showcased three different techniques at three different attainability levels: rapid N2O infusion (within anyone’s reach); [...]
Entries Tagged as 'cocktails'
Star Chiefs –The Cocktail Demo with Recipes
September 29th, 2010 · 11 Comments · Chocolate, Clarification, Puffed Snack, Tech Demo, Uncategorized, centrifuge, cocktails, liquid nitrogen, rotovap, vacuum infusion
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Tech The Halls: Easy Holiday Cocktails and Treats
December 8th, 2009 · 14 Comments · cocktails
posted by Nastassia Lopez
It’s beginning to look a lot like Christmas Holiday in the lab. A thick layer of liquid nitrogen has settled in, our intern Fabulous is canvassing local Christmas tree stands for fallen pine branches, and the drinks are flowing.
Wednesday night Dave and Nils hosted the FCI holiday cocktail demo. They made sure [...]
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Cocktail Science: Does Crushed Ice Dilute More?
December 3rd, 2009 · 19 Comments · cocktails
posted by Dave Arnold
A while back we did a post on whether or not the type of ice you use in a shaker affects the dilution and temperature of your finished cocktail. Turns out it doesn’t (most of the time). For the nitty-gritty see here and here. Most people say, “Yeah, I know about your [...]
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Holiday Cocktail Course
November 19th, 2009 · 4 Comments · cocktails
The alcohol has been flowing in the lab. The rotovap is working again, master bartender/mixologist/friend Tony Conigliaro is in town, and today we abused ourselves by tasting all of the horribly old liquor in Dave’s liquor cabinet. What we’re hinting at is:
********ANOTHER SHAMELESS PLUG FOR OUR CLASS*************
Wednesday, December 2nd, from 6:30pm-8:30pm Dave and Nils will be [...]
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Cocktail Science V: Ideal Dilution Through %ABV Blind Testing
October 29th, 2009 · 4 Comments · cocktails
posted by Nastassia Lopez
Cocktail recipes specify ingredients and chilling technique, but they typically don’t tell you squat about the ideal amount of water added when you stir or shake with ice. Do drinks have an ideal dilution? We figured with the right people in the room we could probably find some consensus. We were wrong.
But [...]
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Cocktail Science IV: All-Star Shake-off at Pegu Club Testing Shaking Differences Between Bartenders Qualitatively
August 19th, 2009 · 10 Comments · cocktails
posted by Dave Arnold
This is the fourth Cocktail Science shaking post. The previous are:
1: Thermodynamics of chilling: why drinks get so cold
2: Temperature, Dilution, and Ice.
3: Why do my shaker cans get stuck together?
We had established in Cocktail Science 2 that the type of ice (within reason) and the shaking style (within reason) didn’t appreciably [...]
More Cocktail Science: Why Do My Shaker Cans Get Sucked Together?
August 9th, 2009 · 14 Comments · cocktails
posted by Dave Arnold
You’ve no doubt noticed that when you properly shake an alcoholic drink, the parts of your shaker are drawn tightly together by an internal vacuum force. Why does this happen and how big is the force?
A couple of cool things are happening when you shake. First, the air that’s in your shaker starts [...]
Tales of The Cocktail: Science of Shaking II
July 24th, 2009 · 60 Comments · cocktails
posted by Dave Arnold
As I mentioned in my last post: Last week I participated in a seminar at Tales of the Cocktail entitled The Science of Shaking. The panel was put together by moderator Eben Klemm (head of bar programs for the B. R. Guest restaurant empire, well-known innovative cocktail guy, and former biologist) with [...]
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Cocktails: The Science of Shaking
July 22nd, 2009 · 21 Comments · cocktails
Posted by Dave Arnold
Last week I participated in a seminar at Tales of the Cocktail entitled, “The Science of Shaking.” The panel was put together by moderator Eben Klemm (head of bar programs for the B. R. Guest restaurant empire, well-known innovative cocktail guy, and former biologist) with Alex Day (famed bartender from Death & [...]
Tags:cocktails
Boozehound Alert: Agar Alcohol Clarification Plus Some Thoughts.
July 14th, 2009 · 42 Comments · Agar, Clarification, cocktails
posted by Dave Arnold
High alcohol fluids can’t normally be clarified with gelatin because they can’t normally be adequately frozen. A couple of years ago, the guys over at Tailor at the time (Sam Mason and Fran Derby) had the idea to freeze the gelatin laced liquor with LN; when it thawed, it clarified. Brilliant. They never [...]
Tags:agar clarification