Kevin Peterson

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.

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.

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.

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,

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.

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.

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?

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.

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.

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.

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.