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Showing posts from April, 2020

Vacuum shaking experiment, and what I have learned

I have introduced a vacuum pump in the bar. No - not for pleasure... just for vacuum canning jars, which are then a) not floating when I put them into the immersion circulated water bath and b) keep ingredients far longer fresh. In my absence from the bar - and my weird quarantine thoughts (let's face it - weird bar thoughts aren't really deriving from the social distancing, I just have naturally weird thoughts)  I had suddenly the question, what happens if you shake without air in the shaker. Now, very few bartender could now say, that as soon as you shake, the air pressure anyway goes very much down (due to the retraction of air at lower temperature) - but a close vacuum is far different than a reduced air pressure.  And I remembered how weird (word of the day??) it is, to shake a jar when the air is removed. It should have an impact. So I extremely exactly measured all ingredients: I used Rye, fresh lemon juice and fermented water kefir rich syrup - I used two