Citation:
Sinha, N. N. ; Weitz, D. A. Cocktail physics. Physics World 2011, 24, 25-28. Copy at http://www.tinyurl.com/y4c6f2x2
 | sinha2011.pdf | 540 KB |
Abstract:
Many top chefs are well known for taking a more scientific approach to cooking in recent years, and some “mixologists” are now extending the same philosophy to cocktails. Naveen N. Sinha and David A. Weitz explain the theory and techniques behind these increasingly exotic mixed drinks.