Chemistry to Enhance Classic Cocktails

Mixologist Tim Laird Shares His Secrets of Alcohol Alchemy Behind the Bar

(CBS)  There's more to making a cocktail than meets the ice. Mixing drinks with a little chemistry can make a big difference in their taste.

So, do you put in the spirits or mix first? Can the kind of ice you use make a difference? Should the drink be shaken or stirred?

Mixologist and wine and spirits connoisseur Tim Laird, chief entertaining officer of wine and spirits maker and marketer Brown-Forman, shared his secrets on "The Early Show" Wednesday of making chemistry happen behind the bar.

For great cocktails, Laird recommends always using fresh ingredients for the best taste. Also, he said you should try to strike a balance between sweet and savory using the rule of thumb that for every 1.5 ounces of a spirit and 3/4 ounces of a sour or savory ingredient, use one ounce of sweet ingredients.

Laird also recommends using large cubes of ice, shaking drinks well and using a garnish to finish off the drink's look.

Density and Carbonation -- Jack and Ginger

A perfect example of density and specific gravity of liquids.

Do you pour in the spirits or mix first?

THE SPIRITS. Liquor has lower density. Adding the mix over alcohol causes it to sink to the bottom and allows the drink to almost mix itself. Some bartenders put the mix in first. The spirits stay on top giving the illusion of more liquor, but they can get away with using less. Laird calls this the "Resort Scam" because they often pour that way to save on liquor costs.

1.5 oz Jack Daniel's
3 oz Ginger ale

Pour Jack Daniel's over ice then add the ginger ale. Garnish with pickled ginger

Ice -- Classic Whiskey Sour

The egg white was a predominant ingredient in vintage cocktails and when shaken it coagulates the proteins to create a nice collar of foam and fizzes on top of the drink.

For the ice, you always want to use the coldest, most solid ice available. Otherwise, you will dilute your cocktail when shaking or stirring.

2 oz Canadian Mist
3/4 oz Fresh lemon juice
1 oz simple syrup
1 teaspoon egg white

Shake and stain into rocks glass with ice
Garnish with an orange slice

All Five Senses -- Authentic Margarita
This drink excites all five senses of the tongue: sweet, sour, bitter, salty and umami.

2 oz Herradura Reposado
1 oz Agave nectar
1 oz fresh lime juice

Shake and strain into rocks glass with crushed ice

Shaken vs. Stirred -- The Classic Manhattan
The ingredient bitters was created by a scientist, originally used for medicinal purposes to settle the stomach and internal gas problems. It has now made its way into classic cocktails like the Manhattan.

As for shaking and stirring, every mixologist/bartender has their own preferred method. Tim prefers to shake. We ran a test a few years ago with our sensory panel of 100 panelists where we made a Manhattan shaken and a Manhattan stirred with the objective of the panelists to tell the difference. The results were overwhelmingly on the side of them not being able to tell the difference at all.

2 oz Woodford Reserve
3/4 oz Chambord
Dash of bitters

Shake and strain into martini glass and garnish with a cherry

[sam-kiley]

coucou maggie agent tim..et tous les autres

Mixologist and wine and spirits connoisseur Tim Laird..
avec tout ça , moi je n'ai plus rien a jouter, sauf un big bravo, je l'ai vu a l'oeuvre waw ..super, moi c'est cocktails de fruits, merci et bye

[Sammigrrrrl]

Ive been bartending since 2001 and food and beverage since I was 15. I STARTED in fine dining and have worked all ends from Cook in the Army to casinos.
The issue I have is helping people become AWARE of bitters in a Manhattan.
MOST people seem to think Bitters do not belong and will send a drink back because of it. I make a fresh one and its 'perfect'.
I live in Arizona and come from Wisconsin. We used bitters in them from when I was a kid. Yet todays drinkers seem to not enjoy the bitters as much.
Ive only had ONE gentleman tell me they enjoyed his Manhattan, made with Crown Royal, better with the bitters.

Enjoy your drinks! Its a personal taste!
Sammi

[g-poppa]

Shaken not stirred?

There is a difference, but it's not so much the taste as it is the texture. It is also designed to be consumed rather rapidly.

The texture required is provided from the ice slivers that occur from vigorous shaking. The slivers are small hence the drink must be consumed within seconds. Alas, a large portion (1

1/2 oz) is not the desired effect. Use the small end of the shot cup (1 oz). The slivers are then swished around the on the tongue until they disolve.

If you're not a good shaker, you can achieve a similiar result with the blender, 1-2 second pulse.

Down the hatch!

Simply,
G-

[mswolfestock]

Some drinks cannot be made properly without being shaken. The classic, non-frozen daquiri supposedly preferred by Ernest Hemingway(rum, fresh lime juice, sugar) should be shaken with ice until frost forms on the shaker. Wrap the shaker in a clean damp cloth or your hands will freeze - ouch!

[JamesBondLicensetoKill]

SHAKEN vs. STIRRED
This piece was reported in error!
There is a big difference (and I mean 'big')between drinks that are shaken and those that are stirred. But it cannot be discovered by a laboratory or by a blind taste test. In fact, it is mainly geared toward the sighted.

TWO BENEFITS:

1. Pardon the appeal to the prurient interests, but when a beautiful busty woman shakes a cocktail, her bosoms shake with it. (Bond Girls)

2. It's classy.

Think James Bond, classy and lustful.

Thus, the difference is in the making, the experience.

Au Revoir