The guys at www.cookingissues.com made also pretty amazing graphs!
The ice doesn’t matter and even the time of shaking doesn’t really matter [as long as you are shaking longer than 15-20 seconds - a problem of most bartenders...]
What matters is the amount of water, which comes with the ice.
Maybe a good drainage in the ice well, makes more sense than a “double_expensive_super_ice_machine?
Yes and no!
The results are talking to me like that:
there is no [ice] excuse anymore, when you get shitty drinks in a bar!
A proper ice machine still shows you, which drinking venue is quality oriented!
And: the results are only related to the sole shaking. If you use shitty ice cubes in a drink on the rocks, the drink will dilute much faster in the glass.
Now, thanks to Dave Arnold, we can slow down again a bit [after the ice carving out of a glacier from the moon] and apply our special skills to more customers.
Well... he didn’t only assessed the shaking - he also made experiments with clarifying juices.
Bartenders - come again up to speed!
You know, what bothers me the most? We do have so many so called Molecular Mixologists - but at the end a Chef has to solve our problems. I guess, this confirms my previous assumption, that there is a significant difference between molecular chefs and bartenders. The latter usually only uses science for the cheap trick. A pity!
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