Alcoholist Yet another cocktail blog.

For EC: Science of Stirring notes

• converting ice @ 0 degC to water @ 0 degC requires 80 calories / mole
  • takes longer cool a drink with colder ice
• no temp difference between center and surface of a *dry* cube of ice (< 0.2 degC)
• speed of stirring works the way you’d expect (faster stir cools faster; disregard aeration in this context)
• “chilling only comes with dilution”
• spinning (in a lettuce spinner, say) water off ice removes 7-10% of weight (from ice in the well; ice from the freezer doesn’t have much melt on the surface)
• constant stirring is more efficient both in terms of temp and dilution
  • leaving a drink on ice doesn’t really lower the temperature notably as long as you’re likely to leave it to make the rest of the order: just stir it, then move to the shaken drinks
• chill mixing glasses in order to avoid their leeching calories (heat = energy) from your drink
  • less relevant for tins, as they’re far thinner and metal changes temp far more rapidly than glass
• cf quotes in prior post