Cooling Agents

Cooling Agents

chilling

Many will underestimate the role of ice and how it contributes to the dilution and taste of a cocktail, or even worse, that $100+ bottle of scotch or bourbon you have been saving for a special occasion.  Like most, you are going to get an ice cube made from your refrigerator, which was made by city tap water.  That tap water, as clean and EPA approved as it is, is most likely going to taste like chlorine, have fluoride added, and probably came up through pipes which contain a trace of rust that are at least 100 years old.  These are not worst-case scenarios but common ones.  Will it ruin your drink?  Perhaps the chances are 50% or 25% or even 75%,  the real question is why would you even take that chance with a bottle of Johnnie Walker Blue, or even any bottle of bourbon these days which are probably over $50 per bottle?

So, here we are after the obvious question, how do we cool a drink?  I personally do not like warm whiskey, wine or anything else for that matter except coffee.  So you are smart enough to buy ice or make your own which is from spring water, clear and pure, but you know that if you do not pull that ice cube out within a few minutes, your fine whiskey just became reduced to 40-80% water which will obviously effect the taste and wash away the very taste itself.

So it boils down how do you cool a drink without diluting it.  There are several ways.  One is to simply put your pour of spirit it in the fridge for 20-30 minutes prior to drinking.  Another is to add a few drops of ice cold spring water.  But in the 21st century there are a number of other options right there at the checkout counter like square stone rocks, which, if you put in the freezer get almost as cold as ice, but only one thing gets close to the temperature of ice and that is the stainless steel cubes filled with a liquid which freezes at far cooler temperatures than water.

Cool Material did the research and came up with these results, so take a look:
http://coolmaterial.com/feature/we-tested-a-bunch-of-whiskey-stones-to-see-which-were-the-best

Remember, don’t over-freeze, it will numb the flavors, and don’t dilute as that will wipe out any flavor it was meant for you to taste.  Its simple, cool it off in the fridge, or pour over a controlled component like a cooling agent found in the chart noted above and attached below:

graph-updated-2

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