Submission + - The Physics and Chemistry of Cocktails
Hugh Pickens writes writes: "Physics World reports that for years bartenders have relied on trial and error to refine recipes, but now tools and techniques borrowed from research laboratories in physics and chemistry, such as rotary evaporators, thermocouples and centrifuges, are helping bartenders to put their innovative drinks ideas into practice and allowing a more systematic approach to developing new drinks (reg. req.). For example whether by dare or by choice, many have experienced the hot, burning sensation you get in your throat and chest if you drink neat vodka or tequila. In fact, too much spirits in a cocktail can overwhelm the desired mix of flavours. The alcohol burn can, however, be reduced by lowering the temperature of the beverage, which is why aquavit, vodka and other straight spirits are often served cold, at temperatures of around –18 C. The precise temperature of the drink also strongly affects the complex balance between these flavours. A chilled martini, for example – consisting of gin and vermouth – is crisp and balanced, whereas the gin can overwhelm the flavour near room temperature. As food-science author Harold McGee explains, "the bartender's challenge is to make drinks that have a balanced taste foundation and aromas that suit that foundation, and retain that overall structure reasonably well over the drink's lifetime, as it becomes diluted or warms up"."
