Mixology is more than just a craft—it’s a science that blends physics and chemistry to create the perfect cocktail. Today, let’s unravel the intriguing roles of entropy and enthalpy in the process of shaking a cocktail, explaining why a vigorously shaken mix can be colder than the ice used to make it.
UNDERSTANDING ENTROPY and ENTHALPY
Before diving into the icy details, let’s clarify two key scientific concepts: entropy and enthalpy.
– Entropy is a measure of disorder or randomness within a system. In mixology, when you shake a cocktail, you’re increasing the entropy. This means you’re distributing the various ingredients—liquors, syrups, juices—throughout the entire cocktail, creating a uniform mixture.
– Enthalpy relates to the total heat content of a system. In the world of cocktails, enthalpy plays a crucial role in determining how the drink’s temperature changes during mixing. 1
The CHILLING EFFECT of SHAKING ☃️
When you shake a cocktail with ice, it’s not just about blending flavors; it’s also about achieving the perfect chill. Here’s how the science works:
1. Heat Transfer: Initially, the ice is colder than the drink mixture. When they come into contact, heat from the liquid transfers to the ice, causing some of the ice to melt.
2. Melting and Energy: The melting of ice requires energy, which is absorbed from the surrounding liquid. This energy absorption, known as the heat of fusion, pulls heat out of the drink, lowering its temperature.
3. Increased Surface Area: Shaking the cocktail increases the surface area of the ice that comes into contact with the liquid. This not only speeds up the melting process but also enhances the heat transfer from the liquid to the ice, cooling the drink more efficiently.
4. Rapid Cooling: The vigorous shaking leads to a rapid exchange of energy and a faster reduction in temperature. Interestingly, the temperature of the cocktail can drop below that of the ice itself due to the significant amount of energy absorbed during the ice melting process.
The PERFECT CHILL
Thus, through the scientific wonders of entropy and enthalpy, shaking a cocktail does more than just mix its components—it cools the drink to a refreshingly cold temperature, often colder than the ice used in the process. This rapid cooling is essential not only for taste but also for the texture and overall experience of the cocktail.
Next time you shake up a drink, remember, you’re not just mixing ingredients—you’re conducting a mini scientific experiment right in your glass!
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, 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.
Footnotes 👇
- Oxtoby, David W. Principles of Modern Chemistry. 7th ed. Cengage Learning, 2011.[↩]
