Welcome to Alchemix Bar Diaries, where we delve into the fascinating world of cocktails, spirits, and mixology. In this personal diary, I will share my thoughts, musings, and experiments with the aim of understanding the art of crafting cocktails on a deeper level.
Join me as I question traditional techniques, explore new ideas, and push the boundaries of what is possible in the world of mixology.
Embracing Experimentation and Innovation
One of the driving forces behind Alchemix Bar Diaries is the desire to go beyond the standard repertoire of cocktails and delve into the theory and experimentation behind them. While there are many channels that focus on well-known cocktails, I believe there is room for exploration and innovation. I want to challenge the status quo and encourage others to join me in pushing the boundaries of what is possible in the world of cocktails.
“I want to kind of start going back behind the theory and let’s experiment and let’s fuck around and find out, because that’s what I like to do, and it seems like other people like to do it.” – Carl
The Double Shake Technique: To Shake or Not to Shake?
One technique that has long been a staple in the world of mixology is the double shake, specifically when using egg whites in cocktails. The traditional approach involves a dry shake followed by a wet shake to emulsify the egg white and create a better texture. However, I have started questioning the necessity of this technique and have experimented with alternative methods.
“What is the point of the reverse dry shake? Like, you already have the ice in there. You’re shaking it with the egg white and everything in there, and then you take all the ice out to shake it again to help create a better foam texture, I guess, in the cocktail. And I was like, that’s kind of, in my mind, ridiculous.” – Carl
By simply shaking the cocktail with ice for a longer duration, I have achieved comparable results in terms of foam texture and mouthfeel. This alternative approach not only saves time, but it also simplifies the process, especially in a busy bartending setting. While some may argue that the double shake is necessary to break down the proteins in the egg white, I remain skeptical and open to further exploration.
“I’m going to go 2024 still without double shaking my cocktails. And that will lead to our next full Friday video is comparing. We’re just going to compare a no double shake versus a normal dry shake and see if we could tell the difference.” – Carl
The Importance of Texture and Balance
When using egg whites in cocktails, it is crucial to strike the right balance between foam texture and taste. While some may strive for a massive foam head, I have found that a more subtle approach yields better results. A quarter-inch foam head provides the desired velvet-like mouthfeel without overpowering the drink with an excessive egg white aroma or taste.
“You just want a little bit ahead, but you’re just looking actually for that velvet light mouthfeel inside the cocktail. And that’s basically below the cocktail or below the head, the foam head.” – Carl
The Impact of Challenging Conventions
By questioning established techniques and experimenting with alternative methods, we have the opportunity to challenge conventions and drive innovation in the world of mixology. While it is essential to respect the foundations of cocktail-making, there is also room for exploration and pushing the boundaries of what is considered the norm.
“I don’t want to do something that I wouldn’t want to do or drink, I guess, unless I’m taught why.” – Carl
By sharing our findings and encouraging others to join us in this journey of discovery, we can collectively contribute to the evolution of the craft and inspire a new generation of mixologists to think outside the box.
Conclusion: The Future of Mixology
Alchemix Bar Diaries is just the beginning of a larger movement to challenge conventions and explore the world of cocktails with a fresh perspective. By embracing experimentation, questioning established techniques, and sharing our findings, we can shape the future of mixology.
“I think this is going to be fun and start showing people what goes through Carl’s mind when he thinks about cocktails.” – Carl
As we continue to push the boundaries of what is possible, we invite you to join us on this exciting journey. Together, let’s unlock new flavors, textures, and techniques that will redefine the art of cocktail-making. Cheers to a future filled with endless possibilities!
Note: This article is based on the verbatim thoughts and musings of Carl, the host of Alchemix Bar Diaries. The quotes used throughout the article are direct excerpts from the original tra