Quote:
Originally Posted by srvy
It probably involves a super cold freezer for deep freezing perishables. Still, once room temp bourbon hits ice melting begins. Cask strength liquor 120 proof and above will kill your liver if you drank it all the time. High-proof long-aged bourbon usually gets cut with a splash of water and it takes very little to bring the ABV down. Those spoons for water are like a half teaspoon to bring the alcohol down in a Glencairn glass. I would think your clear ice is melting that much.
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Next time I'm there, I should totally monitor surface area of the ice cube over time while maybe asking for chilled tongs as to not disrupt the speed at which the cube is melting with my warm hands, then calculate the melt over time into teaspoons of water...
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