Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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The Science of Shaking - Ground Breaking news on shaking your cocktail.
By Jonathan M. Forester on Jul 29, 2009 | In Mixologists & Cocktailians, Cocktail Revolution, Tales of the Cocktail 2009
While I was at Tales of the Cocktail I managed to miss one of the seminars I most wanted to attend, The Science of Shaking. I blame it on the extreme loss of brain cells. But thankfully one of the presenters wrote up the details. The seminar was about how ice and liquids react when being shaken in a cocktail, and the results were very different from what most of us in the industry had come to accept as fact. I won't try tore-phrase the post, instead you can read it here at Cooking Issues, the French Culinary Institutes Tech'n Stuff Blog. http://cookingissues.wordpress.com/2009/07/24/tales-of-the-cocktail-science-of-shaking-ii/
