Because even the best rum is wasted if the ice melts too fast. 
Welcome to the workshop of precision – where we deconstruct cocktail making down to its smallest components.
• Does a Cuba Libre taste better in a tumbler than in a hurricane glass?
• How much does the melting rate of ice affect a drink’s texture?
• Which lemons deliver the most stable pH balance?
• And is a Boston shaker really better than a Cobbler – or just showmanship?
Here we talk craftsmanship, tools, and bar chemistry.
We compare shaker shapes, measure shake times, and trade notes on syrup concentrations.
If you’re the kind of person who pulls out a digital scale while mixing – you’re among friends.