I’ve run into this article and found this to be very amazing.
The main points of the article are the following:
- There’s no chilling without dillution, and no dilution without chilling;
- Ice at 0°C can chill a cocktail to under this temperature.
Also we have that to reach the same temperature as for shaking a cocktail for 12sec you’ll need a 2min stir. Although a 40sec will take the cocktail to under 0°C.
Also it makes no difference if you let your cocktail to be stirred sitting over ice for some time.
And since there’s no chilling without dillution adding a big chunk of ice to your mixed drink won’t dillute it, but also won’t keep it cool long enought.
Besides that good information above we have that some cocktails have a “better temperature” to exist, usually above -5°C which is what we can get from a proper shake/stir.
Furthermore there’s also a batching-cocktail techninc and a mention to salt addition in cocktails (I’ll cover that latter).
I guess that’s it, broken some beliefs and made me better.