Science

Science

Chemical Compositions

Tales of the Cocktail 2014 is just about a month away. As usual, I am presenting this year and I’m going back to my roots, chemistry. The...

Science

Oxidation, Buzz Management & Stepping Out

Tales of the Cocktail is a few weeks away, which means it is time for me to tell you what is going on with me while I am down there. As...

Science

HFCS Research

When you publish a website, you often leave yourself open to public scrutiny, which often leads to “Fan Mail“, as I like to...

Science

High Fructose Corn Syrup Pt. II

What is it about High Fructose Corn Syrup that makes it different from other sugars, like common table sugar? Obviously, the sugars come...

Science

High Fructose Corn Syrup (HFCS) Part I

High fructose corn syrup (HFCS) is all the rage these days. Actually, its more likely to cause opinionated rage, at least on the Internet....

Science

Cyanide in Cherries: Pt II

In part one of Cyanide in Stone Fruit, we figured out how much cyanide was contained in fruit pit kernels and their toxicity. To summarize,...

Science

Cyanide in Apricot & Cherry Pits

Even before I wrote the maraschino cherry post, some people had asked me whether the quantity of cyanide in fruit pits/stones (apricot,...

Science

Fruit Pectin

After writing the article on the Dawn of Tiki, I had about a litre of prepared fruit juice leftover, so I’ve continued to make the drink...

Science

Anti-Bitters (aka Bitter Blockers)

I’ve always like the idea of molecular mixology, but not necessarily the name or some of the end products. The name has been abandoned by...

Science

How do you stop sedimentation in bitters?

Question from Blair: I’ve noticed a phenomena when I’m making bitters. After I macerate this that or the other in the alcohol, I filter...