The Gastropod podcast “looks at food through the lens of science and history”, so it’s only natural that they’ll cover stuff relevant to our interests here at Doing Science to Stuff. The May episode The Cocktail Hour provides a fascinating look at not only the history and craft of cocktail making, but also some modern techniques for enhancing the cocktail experience.
Toward the end of the episode, they discuss a technique called boozewashing. The fundamental idea, expanded upon in Dave Arnold’s Liquid Intelligence, is to use chemistry to pull undesirable flavors out of a drink. In this case, using proteins in milk to pull polyphenols like tannins out of tea-infused vodka.
How big an impact does boozewashing have on the flavor of tea-infused vodka? Does it impact mouth-feel at all? What about the overall appearance of the vodka?
It is a truth universally acknowledged, that a person in possession of a quantity of blueberries, must be in want of baked goods . Having acquired blueberries and converted some of them into desserts, we set our sights on things breakfasty, and commenced The Muffinning. Continue reading
As has already been established, the choice of orange liqueur can have a significant impact on the character of brownies and the Sidecar. So, will varying the liqueur in a margarita make a difference?
Orange liqueurs are reported to have differing properties, but tend to be similar enough to only require a single bottle per collection. The collection at the Secondary Testing Facility recently had its bottle of Grand Marnier supplemented with a bottle of Cointreau, adding comparative liqueurs to our potential fields of study. For our first foray into the realm of citrusy alcohol science, we consider a simple question: which produces a better brownie, Grand Marnier or Cointreau?