When consuming iced beverages, it casually seemed that ice would disappear at different rates depending on the beverage. What happens when we actually test this?
Having contributed the a successful Kickstarter campaign that claimed to “harness the power of phase change to keep your beverages cold” last year, we were excited to put the product to the test. In this post we compare both versions of this new product to two other cooling mechanisms we have on hand.
In this mini-taste-test: which apple-liquor makes the best Jack Rose!
While some whisky aficionados may prefer to drink their high end single malt whiskys neat, here at the Doing Science to Stuff headquarters, we tend to prefer our whisky on the rocks. This unfortunately dilutes the whisky considerably. As we have previously mentioned, the shape of ice can influence both the amount of dilution, and the amount of cooling when using ice. But what about cooling methods that don’t involve the melting of ice?
Recently we acquired a set of spherical ice molds at the primary testing facility. While the idea of spherical ice is exciting all by itself, the packaging for the molds makes several bold claims about the properties of spheres. Having all of the equipment on hand to test those claims, we decided to do science to them.
You’ve purchased some beer, and would like to drink them in the near future. What is the best way to get them to a drinkable temperature if they didn’t originate from the chilled section of the grocery store?
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?
While waiting for brownies to bake and cool, we decided to do a bonus science to help determine the difference between the orange liqueurs.
