Kevin Peterson

Yeah, texture, I'm mostly meaning the amount of air bubbles that are included. And what I found was that it's kind of an all or nothing thing. When you're putting air bubbles in there, you kind of just want a bunch of There's not a drink where it's like, okay, a few air bubbles is good, but a few more is worse.

Yeah, texture, I'm mostly meaning the amount of air bubbles that are included. And what I found was that it's kind of an all or nothing thing. When you're putting air bubbles in there, you kind of just want a bunch of There's not a drink where it's like, okay, a few air bubbles is good, but a few more is worse.

It's like it's either zero or if you're going to start putting them in there, you might as well just go all the way and shake the heck out of it.

It's like it's either zero or if you're going to start putting them in there, you might as well just go all the way and shake the heck out of it.

If I had written my book before I built my bar, I would have put a lot more freezer space in and I would chill every glass. Yeah, chilling the glass is a great idea. Those whiskey stones or those kind of like non-melting chilling components, they're great.

If I had written my book before I built my bar, I would have put a lot more freezer space in and I would chill every glass. Yeah, chilling the glass is a great idea. Those whiskey stones or those kind of like non-melting chilling components, they're great.

They just don't have a lot of heat capacity, so they don't actually buy you that much temperature change or that much time in terms of keeping your drink cold, which is the big advantage of ice is that you know, as it melts or as it freezes, there's so much energy transfer there that you get a huge temperature change with a little bit of ice melt.

They just don't have a lot of heat capacity, so they don't actually buy you that much temperature change or that much time in terms of keeping your drink cold, which is the big advantage of ice is that you know, as it melts or as it freezes, there's so much energy transfer there that you get a huge temperature change with a little bit of ice melt.

Yeah, there's a surface area consideration there. Sphere is kind of the lowest surface area to volume ratio. There you go, math. And the visual component can't be denied. Most of my book centers on getting the molecules in the glass right and the temperature and these engineering parameters. Well...

Yeah, there's a surface area consideration there. Sphere is kind of the lowest surface area to volume ratio. There you go, math. And the visual component can't be denied. Most of my book centers on getting the molecules in the glass right and the temperature and these engineering parameters. Well...

a pretty garnish and, you know, and the human element, tell somebody a funny story, connect with them in that way. Like that literally does make the enjoyment of the drink that much more. And, you know, As an engineer, that's not my specialty.

a pretty garnish and, you know, and the human element, tell somebody a funny story, connect with them in that way. Like that literally does make the enjoyment of the drink that much more. And, you know, As an engineer, that's not my specialty.

Yeah, yeah. Part of the idea in the book was, can we decompose flavor into different components and say, well, let's optimize each one individually, put them all back together and see if that kind of creates an optimal cocktail for us. So a lot of the discussion we've had so far is, let's optimize the taste, let's optimize the temperature, texture, dilution.

Yeah, yeah. Part of the idea in the book was, can we decompose flavor into different components and say, well, let's optimize each one individually, put them all back together and see if that kind of creates an optimal cocktail for us. So a lot of the discussion we've had so far is, let's optimize the taste, let's optimize the temperature, texture, dilution.

The last big component, not the only remaining component, but probably the biggest remaining one is the aroma. And so every time you're putting ingredients together in a cocktail, you've got some gin aromatics, you've got some vermouth aromatics, you've got some bitters aromatics, you're creating a martini perfume. That's not how most people think of it.

The last big component, not the only remaining component, but probably the biggest remaining one is the aroma. And so every time you're putting ingredients together in a cocktail, you've got some gin aromatics, you've got some vermouth aromatics, you've got some bitters aromatics, you're creating a martini perfume. That's not how most people think of it.

But, you know, what can perfumery teach bartenders about how to compose better scents? And in the worlds that don't interact very much, But I think, you know, that's really perfumery is the art that has studied the molecules that go together and the harmonies and the notes, bass notes, top notes, all that stuff.

But, you know, what can perfumery teach bartenders about how to compose better scents? And in the worlds that don't interact very much, But I think, you know, that's really perfumery is the art that has studied the molecules that go together and the harmonies and the notes, bass notes, top notes, all that stuff.

And a lot of times in bartending, you say, well, this works and maybe this works a little bit better. And, you know, it's more guess and check more than us, um, an iterative analytical approach to building a fragrance. You get the drink balanced, you taste it, it smells pretty good. You say, okay, you know, um, and, and I, I like to, you know, basically do another round of, um,

And a lot of times in bartending, you say, well, this works and maybe this works a little bit better. And, you know, it's more guess and check more than us, um, an iterative analytical approach to building a fragrance. You get the drink balanced, you taste it, it smells pretty good. You say, okay, you know, um, and, and I, I like to, you know, basically do another round of, um,