2. Response by D. Nepove
On June 3rd, 2016 - D. Nepove responds
Shawn by brother,
I had no idea you were such a smart fucker...Ha!
You touch on some really interesting point here. Some deserving of some research and comparison. While I do think they are interesting and worth writing a book about, I don't think it belongs in your school as most of it is above me, I can only imagine hearing this in class and then tuning out the instructor as I thought I was in a bartending class not a college science class.
I think referencing Dave Arnold andThermal Equilibrium could be cool to let them know there may be more to it than meets the eye, but words like esterification, Acidity as a hydrogen donator, oxidation and Thermal Equilibrium are just not necessary.
My take on all this is as you mentioned and I believe quite simple. It is all about aeration, texture, and dilution.
Focusing on the simple rule that all juice base drinks are shaken and spirit forward drinks are stirred. Cream and desert drinks fall into the shaken category. If we stir a margarita we wont get the molecules/particulates to bond with one another and they will separate easily. This shaking motion combines these ingredients in a way stirring just can and in the process adds to the proper texture and dilution needed.
On the spirit side, if we shake a spirit forward cocktail we will over dilute, loose the texture that will be more viscous when stirred, and over aerate loosing the many notes of the spirits that make them so special. Weather you want to call it bruising the gin in a martini or simply washing out the aroma of the beautiful botanicals.
Yes, as you see, I take the simple description rather than getting too scientific for two reasons...I don't get science and two the simple answer is easier to understand and it makes sense. We loose people when we over complicate and while interesting and maybe true, its just not necessary until you have the audience that needs that much detail and science.
I do think as you mentioned you can chill all ingredients with proper dilution and serve that drink over fresh ice with out shaking it. Though we must make sure no separation of ingredients has happened. This method is being used all the time as you know for large events in the form of batching and on tap cocktails. While a side by side comparison may show some variation, I believe the pros out way the cons when making drinks for 100's or 1000's
I think I answered your questions, if not, please let me know what I missed.
I am sorry, but I really like to keep it stupid simple. Your a great presenter and explaining things this way I believe will help your students better grasp this bartending thing...which is NOT rocket science or brain surgery...so don't make it sound like it is...HA!