5 Tragic Drink Fads from Decades Past

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  • SavorDontSlurp posted 3 years ago

    You're not wrong, but I'm strongly inclined to defend the practice on the basis that a slightly less cold cocktail is not nearly as heartbreaking as a drowned one. The single ice block or sphere will chill more slowly, but the point isn't to get the drink to the brink of freezing; it's to get it drinkably cold for long enough to be enjoyed without drowning out all the flavor.

    I'm not so keen on this type of article that puts down things people like (but the "martini is gin and vermouth" point is right on). Trends are popular because people like things. I don't see why we should discourage people liking things just because we don't.

  • DJ Dyspeptic posted 3 years ago

    Might I add one more? The current rage for a single, huge piece of ice. Let's look at this closely. How does ice maintain a cold temperature in a drink? By conducting cold into it. (Yes, it's actually doing the opposite, absorbing heat, but the same principle applies.) And as this conduction takes place, the ice "loses cold" and melts. No one can deny that a drink, in the course of being chilled by ice, causes that ice to melt. It is correct that the amount of this transfer that takes place is dependent upon the surface area of ice exposed to the drink. The less ice surface there is in contact with the cocktail, the less opportunity for this exchange to take place. I know expert "mixologists" don't want to hear it, but the cocktail with the single huge cube or sphere of ice, over a period of 20 minutes, is going to end up warmer than one with 4-5 cubes of conventional size. And it will be less diluted, true, but there is an inverse relationship of dilution to liquid temperature. Whether you want to believe it or not, that's basic physics. If you want to achieve less dilution, place just a single conventional ice cube in your drink. It definitely doesn't have the sex appeal of the single perfectly-clear 2-inch sphere, but the result is the same.

  • DJ Dyspeptic posted 3 years ago

    I'm also a little hesitant to condemn cocktails containing cream. Dating from back in the Thirties, a well-made Ramos Gin Fizz is cocktail nirvana. When friends get together to watch Big Lebowsky, there's no denying that a White Russian is de riguer. Sweet? Yes, but also tasty and smooth. I can't speak about the cream-based cocktails that originated in the Fifties. Maybe you nailed it on those. The other 4 panels are things that truly did need to be said. Great new cocktail recipes of course are appearing, for sure, but when they contain 8 ingredients, 2 of which are amari that are practically unobtainable locally, it's like "who are you kidding?"

  • erasedot posted 3 years ago

    I can't agree with the first and last slide. The rest are spot on.


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