13 June 2006

Better cocktails through science

The New York Times reports that contemporary mixology is truly an -ology in that it's full of Big Science.
Mr. Cantu uses a grade-school science trick — baking soda plus acid equals fizz — for his Fizzing & Foaming Hurricane and a very not-grade-school trick involving a Class 4 laser, typically used for military experiments and eye surgery, according to Mr. Cantu, and a vanilla bean to “caramelaserize” a wineglass — that is, to coat it with the flavor of vanilla — before filling it with red wine and pairing the altered wine with a beef course on his restaurant's tasting menu.
This reminds me of a legend about some mixologists at Los Alamos who were fond of very dry Martinis. They strapped a bottle of vermouth to an A-bomb that was being tested in the desert. Then for weeks after the explosion, they would make a shaker of just gin and ice, pour it into a cocktail glass, open a window, reach out the window with the glass in hand for a few moments, then drop an olive into the glass an announce that the Martini had just the right amount of vermouth.


Hecate said...

Oh, that's an even better martini recipe than mine: pour vermouth in glass and swirl it around; pour vermouth out; add chilled Stoli and olives. Sanctuary.

Jonathan Korman said...

Oddly, I'm a wet Martini drinker. 5-to-1 is ideal for me.

Erik said...

I'm a fan of Hecate's recipe (though I prefer Ketel One to Stoli), but I'm sympathetic to those who argue that the correct application of Vermouth involves passing the unopened bottle over the glass three times.