There are 3 critical cocktail ‘ingredients’ that don’t come in a bottle, and they are:
Temperature. The temperature of the drink.
Dilution. The additional water in a drink due to ice melted during shaking or stirring.
Aeration. The tiny bubbles in a drink, added while shaking or due to carbonation.
I dub these three non-ingredient-ingredients ‘The Big 3,’ since they have a huge impact on how a cocktail is perceived, and can be the difference between a good drink or a bad drink, for the exact same recipe.
In this class, we will learn how to measure, predict, and optimize the Big 3 to make great cocktails every time.
Non-engineers are welcome, however this will be a decidedly nerdly approach to cocktailing geared towards folks with a technical background or bartenders looking to increase their understanding of the science behind the cocktail. There will be many things to taste, and the class includes ~2.5 cocktails (spread among numerous smaller samples).
This is an in-person class limited to 10 attendees.