Cook the Science: Melting, Dilution and Viscosity - the Science of Cocktails
Автор: Cook the Science
Загружено: 2025-11-27
Просмотров: 410
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Episode number 9 in the Cook the Science series covers a particularly sciency topic: Cocktails!
Top bartender Sarah Madritsch is with us as a guest lecturer to provide the professional expertise and decades of cocktail experience. The lecture is hosted by soft matter physics professor Dr. Thomas Michaels, who is himself a great mocktail enthusiast.
We cover cocktail science from its very basics - melting, cooling, dilution and viscosity - to some of Sarah's favorite advanced techniques - such as cryo-extraction, force-carbonation and milk-washing.
Believe it or not: Some of these techniques are actually very easy to apply in a home setting and perfectly suited to up your own cocktail game as well!
Cook the Science is a public lecture series at the ETH Zurich, where top chefs and scientists explore the scientific secrets of cooking. For more exciting content, visit our website (https://www.ethz.ch/cookthescience) and follow us on Instagram / cookthescience.ethz .
Don't miss this delicious journey into the science of cooking!
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Thumbnail image by Lukas Lienhard, all rights reserved.
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