Why we have to chill the Mixin' glass? | Giovanni Ceccarelli

Why we have to chill the Mixin’ glass?

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Chilling the mixin’ glass: We will try to find out whether this practice is necessary or is just a matter of habit.

Before preparing a Martini Cocktail, a Manhattan or any other stirred drink, it is necessary to chill the mixin’ glass or at least that’s how it is taught in all American Bar courses.

At the request of the Drink Factory’s team, I made a quick experiment to see how much is the impact of chilling the mixing glass on the dilution of the drink.

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Here’s the test I did: I took 3 identical mixin ‘glass, one at room temperature, one in the refrigerator at 4°C and another in freezer at -18°C. I filled them with 70 grams of vodka at a temperature of 20°C and with 100 grams of ice at a temperature of 0°C (same surface of the ice). I left ice and vodka sit for 60 seconds.

Here are the results:

Mixin’ glass at room temperature: after 60 seconds of contact, the dilution was 19.06 grams and the temperature of the liquid was 6.5 °C.

Mixin’ glass at 4 ° C: after 60 seconds of contact, the dilution was 18.5 grams and the temperature of the liquid was 5.3 °C.

Mixin’ glass at -18 ° C: after 60 seconds of contact, the dilution was 11.84 grams and the temperature of the liquid was 5.0 °C.

I repeated the experiment once because I just wanted to figure out if chilling the mixin’ glass is really necessary and whether the difference in temperature and dilution reached is considerable (i.e., ascertain that there is a difference, see if the difference is negligible or not) .

From the results obtained I would say that chilling the mixin ‘glass is absolutely necessary. The dilution difference is remarkable, especially if the mixin’ glass has been cooled in a freezer. Of course, not only the dilution but also the final temperature of the drink should be evaluated. Also considering the two data together chilling the mixin’ glass is still important.

Attention: Dilution is required in this type of drink.

Chilling the mixin’ glass does not only serve to limit the dilution, but it is needed because you can have a colder drink with the same dilution. This is because the heat absorbed by the ice is just that of the liquid and not the one absorbed from the walls of the mixin’ glass or from outside. Even the cold glass absorbs heat from the liquid, chilling the drink, but in a smaller amount than the heat absorbed by the ice.

Happy mixing,
Giovanni

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