Ice in Drinks: Temperature and Dilution | Giovanni Ceccarelli

Ice in Drinks: Temperature and Dilution

Stir the gin with the termometer probe

This article is in addition to the 3 articles published on this blog about ice. For those who have lost or want to go back to them, please find the links and a brief summary below.

1) How much ice in drinks? In this article I explained the chilling mechanism of ice and introduced concepts such as specific heat and latent melting heat.
2) Ice in drinks: time and dilution. In this article I have shown how a greater contact surface between icy and liquid leads to a faster cooling and dilution.
3) Ice in drinks: sphere, chunks or cubes? In this article I have analyzed the impact of a sphere, an ice chunk and cubes on a drink. The concept is the same as that expressed in the second article.

I decided to name this post ‘Ice in the drinks: temperature and dilution‘ because I related the temperature that reaches a drink to the dilution generated. The result is very interesting.


Here is the experiment I have carried out

1) As you can see in the photos below I took two identical glasses, at the same temperature, filled with 100 grams of gin.

First glass with 100 grams of gin Sample 1:100 grams of gin.
Glass two with 100 grams of gin Sample 2:100 grams of gin.
The gin is at 28 degrees Both liquids are at the same temperature, about 28°C

2) I placed inside the two glasses different quantities of ice (3 and 6 cubes) and mixed (stir) with the thermometer probe until I reached the final temperature of 8°C. I acted in sequence, first by cooling one glass and then the other. I have done this in order to guarantee a similar stir speed (although, after analyzing the data, we realize that it is not so influential on the final result).

Below the photo of the second step.

Stir the gin with the termometer probe

Chilling the drink with 3 or 6 cubes takes a long time. 3 cubes take longer while 6 cubes take less time because the contact surface of 6 cubes is higher. Bringing the drink to 8°C with 3 cubes took about ten seconds, a bit more than the 6 cubes. If you want to read more check out my post Ice in drinks: time and dilution.

3) After chilling to the same temperature (8°C), I filtered and weighed the liquid obtained in both cases. The weight difference is the dilution generated.

Sample one dilution Sample 1: The 3 cubes, to bring the gin to 8°C, generated 32.6 grams of water.
Sample 2 dilution Sample 2: The 6 cubes, to bring gin to 8°C, generated 33.2 grams of water.


At the same temperature reached, cooling with 3 or 6 cubes has generated a very similar dilution. For us, half a gram of difference is absolutely negligible. We can say that dilution is the same.

This is very interesting because it suggests that the heat coming from outside does not seem to affect cooling and dilution if the time difference required for chilling is not so great.

More questions

How much the difference in time need to be so that the heat coming from outside is no longer negligible?

If the outdoor environment is much warmer, is this time difference significant?

If I use a metal glass or a metal mixer’s glass, does the external heat have an impact on the dilution (being the metal an excellent conductor)?

I will try to answer these questions in the future!

Happy mixing,

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