Here’s one of my favorite intelligent bartending knowledgeable people who knows and thinks a lot about cocktails — Derrick Schommer.
In this video, he’s all about ice and achieving proper chilling and dilution.
Derrick Schommer’s Video Description
Don’t serve your cocktails too cold, but don’t serve them to warm either. You want to hit some target comfortable temperatures that will give you the right dilution as well as the right chill fact for your drink. lce plays a big role, dilution plays a big role when used correctly and temperature can change both the aroma, mouth feel and flavor of your drink. Too cold, and you’ll be serving out a bland drink. Meh!
The Best Temperatures For Your Drink:
- Shaken Cocktails: 14F to 23F (10C to -5C)
- Stirred Cocktails: 19F to 32F (-7 C to OC)
- Brandy/Whiskey: 53F to 62F (12C to 17C)
- Champagne/Sparkling Wine: 42F (6C)
- Straight Shots: 60F-64F (16C to 18C)
That concludes Derrick Schommer’s take. Anybody not familiar with Derrick’s “Common Man Cocktails” YouTube channel would be wise to head on over and view the work he’s been doing.
I think he’s among the greats when it comes to being as close to right as anyone can be most of the time. Common Man Cocktails. …only NOT so common. He’s a step above. Go check him out.
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
