Kevin Peterson
speaker
173 appearances
1 recordings
1 series
first heard Mar 2025
last heard Mar 2025
Kevin Peterson’s voice in public audio — every appearance, attributed to the second.
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Appearances
So if you pre-chill some of your ingredients, you melt a little bit less ice, you wind up more in the middle of that kind of ideal zone for dilution. So actually at home, I started keeping my rum in the freezer just to, you know.
Yeah, very good question. And that's probably the biggest caveat with the whole book is... I couldn't pay somebody else to also grant $1,500. Yeah, there is a section on uncertainty, actually, data uncertainty. So a couple things I did. Yeah, I did go back and recheck myself on certain points and say, okay, three months ago, I thought this was terrible or good or right on the cusp.
Do I still think that? I had some of my staff. I tested them as well. And then even like measurement uncertainty, when you're using a jigger, is that accurate to 0.1 ounces, 0.01 ounces on a Saturday night? How different than when you're doing it? for the sake of your testing. So, so I actually, yeah, I had some of my staff, I was like, all right, pour two ounces as quick as you can.
Like, you know, I had to pour it into different tins and, you know, we masked it out and yeah, there, there's something like a five to 10% variability in poor, um, poor level. So, so yeah, there's some analysis there. And basically what I said was, um,
There are some real outliers, people who just want zero sugar or the ultimate bitter thing or the whatever, and I'm not trying to capture those people in this data. 90% of the people that I talked to fell – well, probably 95.
Most of the people I talked to fell within this range where they said, yep, I pretty much agree, or maybe there's one point where I'm a quarter ounce more lime juice than you, which is – getting into that measurement uncertainty realm. So I kind of said, if you just kind of like squint your eyes a little bit when you look at my graphs, I think we're all going to agree here.
And, you know, so don't take it as, okay, down to the last milligram. But the other thing that I wanted to do was to just bring some of this thinking into the cocktail world and say, okay, a thousand years from now, are people going to look back and say, yes, that was the true Daiquiri form?
Maybe, maybe not, but I hope they can say it's cool to bring this level of meticulousness and analysis to the cocktail world in a way that it hasn't been brought before.
Yeah. Yeah. So, so it's a nod. I mentioned a little bit earlier, but that, that idea of a golden ratio, there's a certain relationship between the lime and the sugar that's more important than the relationship between the lime and the rum. Right. Or I should say the overall quantity of a sweet sour to spirit. You can make a little juicier daiquiri.
You can make a little drier daiquiri as long as the lime and sugar are in the proper proportion. Yeah. you can have a little more spirit, a little less spirit.
Yeah. Yeah. So some other examples would be something like an old fashioned, which is predominantly bitter and sweet. Something like a Negroni, which, again, is mostly bitter and sweet, but now it's got vermouth in it, which is a wine based product. So you've got some sourness and some umami in much smaller amounts, but a little more complex ratio there.
And what I found was that those more complex drinks tended to have wider tolerability bands.
Yeah. You know, you can maybe liken it to, say, when you're making a curry and there's 26 spices in it, like, well, I accidentally put too much spice.
Yeah, yeah. So I started by doing a bunch of daiquiris and saying, okay, now I've – and the daiquiri is a drink that a lot of authors have sort of taken as like, okay, let's analyze the heck out of this. Oh, okay. So I took that as like, okay, well, if I'm going to write a book, this is kind of where it's got to start.
And so I did all this analysis, but then I said, yeah, as you mentioned, okay, a bee's knees, a gimlet, a lot of these sweet and sour drinks are the same template. Well – Do they behave the same or is there a different science of the gimlet? Is there a different science of the bee's knees?
And what I found was when you look at the ingredients in that more generalized sense, spirit, sweetener, citrus, rather than lime specifically or rum specifically, a lot of those plots actually fall directly or almost directly on top of each other.
Yeah.
Yeah. So the literal build would be an ounce of gin, an ounce of Campari, an ounce of sweet vermouth. But I would generalize that to say an ounce of spirit, an ounce of Amaro, which is like a bittersweet liqueur, typically Italian, and an ounce of vermouth, which could be sweet or dry.
And there's, you know, even within a single category of sweet vermouth, there's a lot of variation in sweetness or dryness.
Yep. Yeah. And like I mentioned, it was intriguing that... That added complexity gave you more wiggle room. I guess my intuition was actually where yours was at, was that, oh, now there's more moving parts. If anything gets out of place, the system is more likely to fall apart. But there was actually more resilience there. More resilience in terms of ingredient ratio. You could be further off...
Showing 41–60 of 173 · page 3 of 9
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