
| Message 8143 of 39187 in General Discussion |
| Subject: | Scientific Dilution Test |
| From: | angus |
| Posted: | Wed Feb 6. 2002, 14:48 UTC |
Dear All, I am trying to scientifically test the differences in dilution between a shaken and a stirred Martini. I plan to test thus but obviously need guidance from those who might be interested in the results. My methodology is planned provisionally as thus: 1. take equal measures of the same temp same strength gins. 2. add to equal weight of cubed ice. 3. One stirred til optimum temp is reached (WHAT SHOULD THIS TEMP BE) and time recorded plus then drained and measured. The other shaken to exact temp, time taken then measured. 4. this to then be repeated several times and averagee taken. Can anyone add to this. The premise is "there is no difference in volume between shaken and stirred martinis when made to the same temp". thoughts all? cheers aw
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