This presidential election cycle we are attempting to design two theme drinks that will be consumed on election night. Last week we determined the ratio of primary ingredients. This week we tested possible methods for giving the drink a frothy head to represent Trump’s trademark hair.
Here at Doing Science to Stuff headquarters we are quite fond of themed drinks. For presidential elections we like to make two drinks, one for each candidate. We then take a sip from the appropriate candidate’s drink whenever a state is called for that candidate. While we have a couple basic recipes in mind, there are some parameters that need to be fine tuned. In this installment we will be optimizing a ratio of ingredients for the drink to represent Donald Trump.
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?