Kevin Peterson

So the way that I build an old fashioned is two ounces of whiskey, usually something in the 25 to $30 range, a quarter ounce of simple syrup and three dashes of Angostura bitters. And, and then I would stir that for 10 seconds over a big ice cube. And there's your old fashioned.

So the way that I build an old fashioned is two ounces of whiskey, usually something in the 25 to $30 range, a quarter ounce of simple syrup and three dashes of Angostura bitters. And, and then I would stir that for 10 seconds over a big ice cube. And there's your old fashioned.

And if you wanted to create that same balance in a shaken drink, so because shaking inhibits some of that taste signal, you have to boost the amount of taste ingredients, meaning you have to add a little more sugar, you have to add a little more bitters, but it also enhances the aromatic elements of the drink. And in an old fashioned, a lot of the aroma is coming from the whiskey.

And if you wanted to create that same balance in a shaken drink, so because shaking inhibits some of that taste signal, you have to boost the amount of taste ingredients, meaning you have to add a little more sugar, you have to add a little more bitters, but it also enhances the aromatic elements of the drink. And in an old fashioned, a lot of the aroma is coming from the whiskey.

So really what I found there was I had to use better whiskey. Because part of the point of an old-fashioned is you've got this kind of mid-level or entry-level whiskey, and you can make it really delicious with a quick tweak. It's maybe not something I would sip neat, but I would totally sip it as an old-fashioned.

So really what I found there was I had to use better whiskey. Because part of the point of an old-fashioned is you've got this kind of mid-level or entry-level whiskey, and you can make it really delicious with a quick tweak. It's maybe not something I would sip neat, but I would totally sip it as an old-fashioned.

Once you shake it, all those off-notes really come out in a more dramatic way, and you've now got to bump up to, say, a $40, $50 bottle of because the aromatic profile of a nicer whiskey is just more pleasant, and that's what you're playing up.

Once you shake it, all those off-notes really come out in a more dramatic way, and you've now got to bump up to, say, a $40, $50 bottle of because the aromatic profile of a nicer whiskey is just more pleasant, and that's what you're playing up.

Yeah, yeah, that's a great way of saying it. That's not my quote, but maybe... You're welcome to do it. So it's almost like the dose makes the poison. A little bit of this molecule enhances aroma, but once it goes too far, now it takes over the drink and now it's made the drink terrible.

Yeah, yeah, that's a great way of saying it. That's not my quote, but maybe... You're welcome to do it. So it's almost like the dose makes the poison. A little bit of this molecule enhances aroma, but once it goes too far, now it takes over the drink and now it's made the drink terrible.

So for instance, one of the big compounds in whiskey is called ethyl acetate, which has a little bit of a green apple note. And when it's present in low amounts, it sort of helps you appreciate everything else. It's almost good up to the point where you consciously notice it.

So for instance, one of the big compounds in whiskey is called ethyl acetate, which has a little bit of a green apple note. And when it's present in low amounts, it sort of helps you appreciate everything else. It's almost good up to the point where you consciously notice it.

And then once it crosses that threshold, you start to say, oh, there's kind of a solventy nail polish remover, like off note in this whiskey. Some clear spirits have it in abundance. So something like a Pisco or an unaged brandy, it really overwhelms. which is, you know, not a lot of people drink Pisco neat, or at least I don't. But you shake it up in a cocktail.

And then once it crosses that threshold, you start to say, oh, there's kind of a solventy nail polish remover, like off note in this whiskey. Some clear spirits have it in abundance. So something like a Pisco or an unaged brandy, it really overwhelms. which is, you know, not a lot of people drink Pisco neat, or at least I don't. But you shake it up in a cocktail.

Now the lower temperature, more dilution, the other ingredients can bring that molecule into an appropriate range where it becomes a feature instead of a flaw.

Now the lower temperature, more dilution, the other ingredients can bring that molecule into an appropriate range where it becomes a feature instead of a flaw.

Right. So if you have a stirred martini recipe that you find to be balanced and you wanted to shake it instead, you would have to boost the level of the taste ingredients, meaning more bitters, more vermouth, and you would have to use nicer aromatic elements, which would also include the vermouth, but predominantly the spirit. So if you're getting away with a $20, $25 bottle of gin...

Right. So if you have a stirred martini recipe that you find to be balanced and you wanted to shake it instead, you would have to boost the level of the taste ingredients, meaning more bitters, more vermouth, and you would have to use nicer aromatic elements, which would also include the vermouth, but predominantly the spirit. So if you're getting away with a $20, $25 bottle of gin...

All right, open up the wallet, you know, buy something a little higher on the shelf.

All right, open up the wallet, you know, buy something a little higher on the shelf.