Sean Carroll

Some of them work and some of them don't. That's kind of what you're looking for. Yeah.

And I have to say that I'm not sure the mixologists are quite as good at the physicists at naming their theories. So you have the Mr. Potato Head theory of making cocktails. I don't know if that was your coinage or not.

And I have to say that I'm not sure the mixologists are quite as good at the physicists at naming their theories. So you have the Mr. Potato Head theory of making cocktails. I don't know if that was your coinage or not.

I got to say, I do have your book, and I've been looking at it, and it influenced one choice that I made. I have a friend who comes over, and he wants a different cocktail every time. And I'm not a super expert, so I have to look at the books, right? But I do know how to make a sidecar, and cognac, orange liqueur, lemon juice.

I got to say, I do have your book, and I've been looking at it, and it influenced one choice that I made. I have a friend who comes over, and he wants a different cocktail every time. And I'm not a super expert, so I have to look at the books, right? But I do know how to make a sidecar, and cognac, orange liqueur, lemon juice.

And I've always thought they had too much lemon juice in them, so I started lowering the lemon juice. But you want that flavor in there. And often the sidecar has like a sugared rim, which I think is kind of an abomination. But then I realized I could put a little honey or honey syrup in there and that would go well with the lemon and it totally worked.

And I've always thought they had too much lemon juice in them, so I started lowering the lemon juice. But you want that flavor in there. And often the sidecar has like a sugared rim, which I think is kind of an abomination. But then I realized I could put a little honey or honey syrup in there and that would go well with the lemon and it totally worked.

So I think that this was your good influence on me. I don't know if you would think that that would work or not.

So I think that this was your good influence on me. I don't know if you would think that that would work or not.

It reminds me a little bit of the early days of molecular gastronomy when they had the idea that if they could understand the chemical compositions of the different ingredients in things, they could invent new combinations in a plate of food. Because, you know, if this always works with that and it could be substituted for something else, maybe no one has done that before. So does this...

It reminds me a little bit of the early days of molecular gastronomy when they had the idea that if they could understand the chemical compositions of the different ingredients in things, they could invent new combinations in a plate of food. Because, you know, if this always works with that and it could be substituted for something else, maybe no one has done that before. So does this...

perspective on cocktails that you invent new fun things? Have you had any successes there?

perspective on cocktails that you invent new fun things? Have you had any successes there?

Oh my God, that does not sound good.

Oh my God, that does not sound good.

So wait, what was the entire drink that involved both blueberries and horseradish? Do you

So wait, what was the entire drink that involved both blueberries and horseradish? Do you

I do think that maybe this idea of like an eyedropper with little special things is the secret that true mixologists have there, right? I mean, how many different little things do you have to add literally one or two drops worth of flavor to your drinks?

I do think that maybe this idea of like an eyedropper with little special things is the secret that true mixologists have there, right? I mean, how many different little things do you have to add literally one or two drops worth of flavor to your drinks?

So, I mean, it's very interesting. And I don't know if there's a theory behind that. Some drinks are resilient. Some, you know, like the bartender can be a little sloppy. Others, you had better get it exactly right or it goes dramatically wrong very quickly.