10 Chilling Factors to Cocktail Dilution | Course 2 - Lesson 09
ฝัง
- เผยแพร่เมื่อ 2 ก.พ. 2018
- Cocktail dilution is key to a great craft cocktail. Let's talk about 10 chilling factors in cocktails when working with water and ice.
Home Bartender Starter Kit: bit.ly/2DTOJcN
Learn more at learn.awesomedrinks.com
The traditional definition for a cocktail defined in 1806 by Harry Croswell was: “spirits, sugar, water and bitters.” The concept of ‘water’ has always existed in cocktails. An old fashioned cocktail contains a splash of water or club soda but not all cocktails call specifically for water. That same old fashion also calls for ice as well.
Using water in a cocktail is only one form of bringing water to your spirits. Cocktail dilution is usually obtained through the use of ice. As Dave Arnold (author of Liquid Intelligence) always says, “there is no chilling without dilution. There is no dilution without chilling.”
Cocktail dilution through water gives no chill to your cocktail. Ice, however, brings both dilution and chill. Most cocktails are enjoyed with a bit of chill which is why we welcome the use of ice.
------
Support CMC: / cmc
Checkout our recipe E-Books: homecocktailmenu.com
ABOUT Common Man Cocktails (CMC)
Common Man Cocktails, inspired by Derrick Schommer's intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!
CMC will teach you how to make some great cocktail designs, give you ideas for new cocktails and introduce you to the latest spirits, liqueurs, syrups, barware and bitters. If you're looking to become a cocktail enthusiast or need new ideas for your bartending trade, CMC is a great place to start.
Subscribe to CMC Now: bit.ly/NKFUkE
Newsletter: everydaydrinkers.com/newsletter
For hundreds of recipes: everydaydrinkers.com
For barware, syrups and cocktail accessories: awesomedrinks.com
Produced by TrollSpank Studios, LLC.: trollspank.com
Drink Responsibly. - แนวปฏิบัติและการใช้ชีวิต
Great info on sweating the ice. I never considered that.
Thanks!
So glad I just remembered your channel. I was subscribed for a few years but youtube obviously did the dirty to you and unsubscribed me from you. I'M BACK!
oh strange, I've heard that can happen somehow.
Thank you for the wealth of information.
thank you for the weath of video views :)
Also touched upon by brofights, you can chill down drinks by sticking a clean Boston shaker in a bucket of ice. Pour in ingredients then stir and spin the shaker in the ice.
Let’s say you need coffee for a drink but didn’t prepare ahead of time, it is a quick way to make hot coffee cool enough but not insanely diluted down enough to use in a drink. More of a bandaid fix but still helps in a bind.
for me, I usually just use the hot coffee in the cocktail ingredients, they're a bit warmer (but the other liquids usually cool the coffee a bit). But, putting a shaker into your ice is creating excess melt water in the bucket and diluting the ice you've not used yet. So... while it helps the current drink, it hinders future ones :)
Hello,
I have a sphere ice tray. Now that I watched your clear ice vid I know that I can't make clear ice with that. How do you make clear ice spheres?
probably using our clear ice sphere video? :) th-cam.com/video/VaPnnh-rzc8/w-d-xo.html
Hi there,
You quoted Dave Arnold in a previous video that 45’ stir equals 15’ shake but in this video you say it’s 2 minutes. Which one is it?
That video is with the frozen vodka dilution for the martini test.
I think 2 minutes seems a bit excessive? I’d go with the 45 seconds but would like to get your take on this.
Thanks
2 minutes is probably right, but nobody is going to do it that long in a professional setting. Here is another quote from Arnold:
"Stirring is different. Think of stirring as inefficient shaking. It can take over 2 minutes of constant stirring to do what shaking can accomplish in 15 seconds. No one stirs a drink for 2 minutes, so the drink never reaches an equilibrium point. All the bartender-induced variables - size of ice, speed of stirring, duration of stirring, etc. - make a difference in stirred cocktails, so bartender skill is very important in a stirred cocktail."
www.cookingissues.com/index.html%3Fp=4585.html
So, do whatever you can but 2 minutes is probably "proper" science.
Thanks for the answer. That's the point: nobody is stirring anything for 2 minutes unless we talk about cooking :) so it comes a bit counter intuitive. Good to know
if I spent 2 minutes stirring on the show people would stop watching, unless someone is stirring while I'm talking about history/recipe, etc
Hey! Did I understand you correctly that you're not supposed to use chilled spirits in cocktails, and that the spirits should rather be at room temperature? Does this apply for all ingredients, like lime/lemon juice, simple syrups ect.? Best regards from Norway:)
Not "supposed" to may be a more restrictive idea, but it's best not to do that as you will reduce the dilution from the ice. As for lemon/lime juice, sugar syrups, they will be cold if they're freshly stored because warm juice = bacteria.
@@cmcocktails Thank you for the fast reply!
the idea behind james bond ordering it shaken not stirred is that he isn't as suffisticated as the suit tells you. It's a art of character design to remind you of his origin as an orphan from some scottish cottage.
The fact that he orders it with Vodka instead of Gin has the same idea.
the reasoning I heard is that he ordered them shaken because it was more diluted so he wouldn't get as drunk as fast so he could stay alert. Although, that theory falls short...both shaken and stirred drinks, if done properly, should end with similar dilution of 15-25%.
Common Man Cocktails i would expect a propably made drink at a location linke those 5 Star Hotels he usually lives in.
If I shake with whisky stone, then I can chill without watering down right?
noooo, please don't do that. If you don't break the stone itself, you'll no doubt scratch the hell out of your shaker or crack the glass if you're using a pint glass as the bottom portion of a shaker. But, that goes contrary to this entire lesson: you _want_ dilution.
whiskey stones make drinks colder, no dilution. Not as cold as crushed ice, but still colder than off the shelf. Also chilling all ingredients before mixing can allow a cold cocktail without melting ice.
yes, transfer of energy off the whiskey stones will bring up the temp slightly, but not enough to be "chilled." Metal whiskey balls/stones do a better job but, in the end, it goes against the entire purpose of our discussion: you want water in your spirit.
if you like to drink cold whiskey just pop it in the fridge. if you want and need dilution and chill add ice. whiskey stones are useless in any scenario, sorry.
Why dosent this guy have more subs/views?!?!
TH-cam algorithm has never loved me
@@cmcocktails is such a shame, you've taught me so much in just a few videos. You should be on the front page with this free course
Year 15 on TH-cam and I’ve never made any front pages :-)
@@cmcocktails Let's say you're a hidden gem for the bartenders who are curious enough to find you 😊
Putting your tin in a cryogenic fluid will chill the drink without dilution
XD yes
In most drinks you want dilution to help release the falvours in the alcohol. The water molecules help with that. To be honest to chill without dilution and in a much simpler way use ice rocks or acrylic cubes or metal cubes or marble spheres that are kept in the freezer. I would still dilute the mix in the stir or shaken method to get the alcohol to release its flavour and use the rocks instead of fresh ice. Still in a bar or large party environment ice is the easier to handle and process in volume.