Cunningham's Law: "the best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer."

these videos are really underrated. Always great information and you learn a lot.

Scientist & Doctor here. The answer to the question is simply surface area. You did a great job of explaining the theory. Pretty much spot on. Hydrogen Bonds come together when the pebble ice is packed interlocking the pieces to one another "acting like one large cube" more so than when there is less pebble ice in the glass. When packed, the pebble ice has LESS surface area and in fact less susceptible to 'nature' aka melts slower.

So, I'm a biologist, not a chemst or physicist, but still I think you're right about the ice thing. It makes logical sense that more ice, especially when in a liquid, which is a better conducter of temperature than air, would keep itself and the drink colder for longer and have slower melting.

LOVE your ending discussion about each liquors used. Really helps us imagine how the drink would taste! Plus its fun to see a pros go-to mixing spirits.

Dave Arnrold explained the chilling and dilution with ice really well in liquid intelligence

About the Lemon and Lime discussion: The origin of these names lies in the arabic name. However there are also some Languages where Lemon is named after the plant genus of Citruses like in German "Zitrone" while lime is called "Limette". Limette can be translated as little Lemon. So i guess there are some languages which don't differentiate between these closely related fruits other than big lemon and small lemon or Zitrone (german), citron (french) for Lemon and therefore the term lemon ist still free as their name for lime.

A way to think about high vs low amounts of ice: the more ice you add, the less "dilution per second" you will get, as it holds the temperature longer, therefore prolonging the melting. Obviously if you wait long enough, it will add more water in total as all the ice melts. So to recap: the more ice you put in the drink, the longer it will stay below zero and the ice will melt slower and add less water. Regarding your question with the shaker: By shaking you add energy, which will melt ice faster. Additionally by quickly moving the shaker through the air you are essentially heating the shaker to room temperature by convection (of course, the ice in the shaker will have a bigger effect and cool the drink). The more ice mass you add in the shaker, the faster it will cool its content and the less it will dilute. However once it has reached the desired temperature, there is nothing to be gained. Moving the shaker rapidly through the warm air afterwards will just melt more ice and dilute the cocktail. What form the ice comes in (big chunks vs. pebbles) only changes the surface area of the ice! And if you have more surface area, the warming of the ice (and subsequent cooling of the drink) will simply speed up (pebbles) or slow down (big rocks). Takeaway message: Pebble ice cools and dilutes faster when shaking, so be careful with it and use big rocks when shaking hard-to-combine ingredients. In my opinion there is nothing to be gained from it except for the ability of an open-gated pour for a cocktail with crushed or pebble ice such as the Caipirinha. My suggestion for these would be to muddle in the glas, then strain the liquids from the glas in the shaker, add ice cubes, shake, then strain again into the glas from before and add pebbles.

This video has no dislikes. I am very pleased, this video is a masterpiece.

Here in Brazil we call both "Limão" (Lemon), what happens is that we have a huge variety of lemons (I can count at least 7 types). In this case, the one you call lime is called Limão Taiti (Tahiti's Lemon), and the one you call lemon is Limão Siciliano (Sicilian Lemon). And as far as I know in Portugal they use the same distinction as in the US.

Very (VERY) good initiative when I saw it I was like "how come I haven't seen that one yet?" and then realized: it just came out!

I bought the cocktail codex book last month! Very informative, gorgeous photography, and it's a nice centerpiece for my bar at home. 👍

Oh that brand new bottle sound!

I make gin cocktail that I came up with from time to time…2 oz of good gin, 1 oz of Fresh squeezed lemon juice, 1 oz of raspberry juice, 2 oz of pineapple juice, shake in a tin vigorously for 20 seconds with a big chunk of ice. Strain into a martini glass. Garnish with a couple raspberries and a strip of lemon peel.

There is something to be said about the insulation of ice. Happens with packed snow too, internally the snow/ice isn't melting at any particularly fast rate. Similar deal with a big block of ice, would be interesting to see a comparison between Block Ice, Lots of Pebble and Loose Ice

In France we say "citron" for lemon and "citron vert" (green lemon) for lime. It was a shock for me as well when i discovered other countries didn't the same haha. That's probably why you heard people say it this way in Africa.

nice line up of wellers in the back there...

Like in advance, then i watch it. This channel is the best!!

Wow posted early after the late night cocktail live feeds 👍👍

Yea, in Ecuador we call them limón. And yellow lemons aren’t very common, but would be called yellow lemons. Limas for us are these larger green citrus fruit, almost like a green grapefruit but sweet. Also on the ice, totally agree. Using pebble ice, you def need initial ice to bring it down temp because otherwise in a glass full of pebble ice (i.e. lots of surface area), the room temp drink will just melt a lot of that ice as it cools. Also you’re likely not getting that close to 0C with the initial whip shake, it’s not enough ice to do that. Thinking about this I was giving me flashbacks to freshman year general chemistry lab where we literally watch water freeze and ice melt. Great video guys!!

Thanks for the cocktail lesson. I really appreciate having a starting point.

Quarentine Negroni: 1 oz Punt de Mes, 1 oz Gin (I used Principe de los Apostoles, an argentinian Gin with Mate leaves) and 1 oz Aperol, with Orange/Lemon twist garnish. Cheers

In Chile, until recently, we didn’t have lime, so everything was lemon, in fact Sprite was a lemon soda when I was a kid.

You're absolutely correct that the more ice you put in, the more slowly the cocktail will dilute. In theory, a big rock would be even less dilution delivered even more slowly, because that ice could melt slowly enough to never actually bring the drink to -3 or -5C, but if you want your drink kept at temperature there's nothing that would beat pebble ice to just below the top of the liquid level (once you're drinking from it, you're exposing more ice to the air and it's really at that point that a big rock keeps you from over-diluting your drink by waiting for too long).

You said that you were cutting the lime into quarters when you really cut it into some eighths. But that's just nitpicking, informative and great video as always.

Probably I will be banned for "spamming", but this is one of the best and most informative videos I've seen in a long time. Great content!

I always appreciate the mention, Leandro! It seems like pebble ice & Surfside Sips go together like peas & carrots!

As a certified Ice Scientist P.h.D, Leandro is very much right about packing in as much pebble ice into a PEBBLE ice requiring drink. It would seem, from an outside view, that the extra surface area of the pebble ice would over-dilute, but as he stated, getting the drink to temp and dilution properly, you avoid that problem.

I like modifying the recipe for The Last Word (equal parts gin, chartreuse, maraschino liqueur, and lime) by simply replacing like ingredients with like. It's a good way to experiment with pairing of flavours.

I had all these ingredients! What a great cocktail. I'll be impressing friends with this one for years.

Needlessly technical comment... The ice isn't chilling the air. The air is melting/warming the ice. Second law of thermodynamics - heat travels from warm to cool. 😁 Love the show!

One of your best videos! I like when it’s more teaching and less about merch/promoting. Especially like when you reviewed the Aperitif. Thanks!

I came up with two: the blue raspberry: Equal parts rum, lime juice, blue curaçao, and Chambord. And a variation of the Amaretto Sour: same as before but add an oz of Canadian whiskey to add some bite.

He’s right, I’ve had this question in thermodynamics

in Brazil lemon and lime is the same thing. If you need to distinguish, the yellow ones are sicilian lemon.

What a great episode! Have been waiting for something like this, I absolutely adore it. Love the end part with explaining why you use the brands that you do. A deeper dive on the spirits would also be greatly appreciated, great Idea Marius. This has to be one of my favorite episodes ever.

The drink is certainly visually appealing with the bright colors and snow cap. Going to have to wait on ingredients though.

This is my abslute favorite Channel here. I love the way you talk about all drinks. Your masterclasses are amazing. I Hope i can Go to Melbourne to visit Bomba some time. Beijos do Brasil

So many great tips. We've found that one of us is really good at mixing and matching things together and the other has more of a struggle with combining flavors that work well.

I usually experiment with 1-2 types of hard booze(gin, rum, brandy, tequila , whisky etc) 1 or 2 types of liquer (herbal , fruit, mix, amaro) fruit juice+ rind, syrup or sugar (sweet bits ,optional) bitters dashes(optional)

Italian here you almost got the word Pilla: so the first P is the same in both languages, the 'i' is prounaunced like your 'e', for the double 'l' it's actually tricky for you because in english you don't have that sound: you can get close by prounouncing the first 'l ' in the word lemon and then strech the sound like if it was 2 letters long. The last 'a' is prounounced the same as the 'a'in the word 'track'.

I got excited when you said it was a Caipirinha variant, and the drink looks great, but it would be cool to have more things to do with my bottle of Cachaça.

6:32 in warmer climates the chlorophyll in the fruit doesn’t die off so most citrus stays green. typically oranges and lemons in countries close to the equator stay green when they’re ripe. That might be why the name limon is given to both lemons and limes.

Fully agree on the pebble ice. That’s why most tiki drinks use pebble ice .

In germany a lime is called 'limone'. A lemon is called 'zitrone' so basically closer to citrus-fruit in general. I can see how people call limes- lemons because of that. Maybe it is simular in other languages as well. Nice cocktail and video as usual. Greetings!

This is a video made a year ago but just wanted to say what got me into cocktail making was messing with the Scarlett O'Hara drink and made a good simple drink into a 3 step,amazing drink

Hello! Marius is totally right, in Venezuela we call it Lemon instead of Lime, so there are green and yellow, but both are lemons! 😂😂😂

I just throw whatever juice I have in the fridge then chose one random booze and liquor into the shaker to make my drink of the day 🤣🤣

In my home city, a company called Frappe & Sons creates bitters. They have a rhubarb flavored bitters you can buy. Mixed with an apple pie flavor that could really be something.

I have a sort of love-hate relationship with bottle reviews like the one at the end of the video because I love to hear more about ingredients, but then i hate that I really want to buy them all... However Leandro's pronunciation of Pilla Is perfect, cheers from Italy

More ice = more thermal mass = less melting = less watered down cocktail I'm curious how pebble ice does compared to a large cube, because there is a LOT more surface area with the pebble ice vs a large cube. I would that equal masses of pebble ice vs a large cube would water down / melt in a drink at different rates (pebble ice faster) but both would be slower than normal average sized cubes

Great video as always. I had an idea for a possible video. “Cocktail categories”. Maybe a video on how you would categories cocktails, then make your favorite or most well know from each. For example; “Spirit forward”, “Sours”, “Duos and Trios”, “Highballs and Fizzes” etc

The pronunciation of Pilla was good man ;) BRAVO

Nice video ,very interesting points ! totaly true about lemon name, in france we say "citron" (lemon) and "citron vert" (green lemon) for lime

Here in Brasil, lime is lemon taiti(the country), lemon is lemon from sisili, and so on

Love the videos. You should create a cocktail called the Algorithm for the four pillars of KZfaq.

I’m going to love these videos for creating drinks!

Dude! I love any mention! But, that straw did look good in that drink! Right?

Great vid - Love the ice explanation

In France for lemons we say citron jaune (yellow lemon) and for lime we say citron vert (green lemon)

Very informative... Thank you for sharing...

Wow

Campari, Aperol, what’s a good alternative for the aperitivo? Looks good, I want to do that; lime, sugar, mezcal muddle, with added cachaca amburana, maybe a BlackBerry liqueur as well.

The ice question is actually pretty complicated. There's a lot of factors going on. I think you'd only get a real answer through simulation or experiment. But personally, I think dilution would be almost the same with a big cube or equivalent crushed ice. Both would chill to 0C, and then the problem boils down to heat transfer from the outside world to the glass, with all incoming heat going into melting the ice. Because the surface area and temperature of the glass would be much the same, the rate of melting would be as well

leandro "See you guys on another time" me: "not if I see you first " :P

It's so nice ☺️

I’m drinking a Deadpool Lemonade. Ok it’s just a gin and tonic made with Aviation gin and lemon tonic water, but it’s still pretty tasty.

Hello Gentlemen, This is a tribute to the city that I was born & raised, Detroit. Motown is known for whiskey (Old Forester) and Michigan for cherries (Cherry Heering). Summer (soda water) is my favorite time of the year, even in the city that I now reside, Scottsdale Arizona. Anyway... The Detroit Special - 2oz Old Forester Bourbon - 1/2oz Cherry Heering - Top with Soda Water - Garnish with a Luxardo Cherry Thank You...

I was in Brazil and I'm pretty sure they referred to both limes and lemons as "limão" which is more or less pronounced similarly to lemon. So yeah, a lot of places do conflate limes and lemons.

Gracias

In Brazil we call limes lemons (limão, in portuguese). Although there is a direct translation for lime, which is “lima”, nobody calls them that. And lemons are “Sicilian lemons”, after the italian island of Sicily.

In México we have lemons (green and yellow) and limes (green and really sweet) so for us it is not odd ;) salud

I have a wish for a future video: can you make a video where you talk about all the different types of ice? What the different types are doing to the cocktail and (my biggest question mark) when i create a whole new cocktail how can i figure out how I can choose the right type of ice. Would be Awesome! PS: Really nice video. You gave me some good new tips :-)

I've found on the internet that the pronunciation of Pilla is /Pē"•lə'/.

Hi there... Here in Brazil... everything is lemon... but we have several kinds of lemon, what you call lemon we call sicilian lemon...

Deep dive in amaro and aperitivos yeahhh

Green lemon or local lemon in indonesia , limau ,nipis so many different names

Ice keeps ice cold. 🥶 🧊 ❄️

This drink is absolutely delicious omg

the thing is i usually try to make a cocktail just by trying things based on my experience with those flavors, seems to me like this is another way to make a new cocktail.

New to your channel. Would you mind going over some of your most useful books you have in the background?

Not sure if anyone else has mentioned, but when you list the freezing points of liquids, the ethanol should read -114 degrees C, not 114. I assume it's just a typo and I guess it's a bit late to change now. Good vid anyway. :)

A Lime is a Limoen in dutch. A Lemon a Citroen. You take influences,from other languages. For instance: A lime (from French lime, from Arabic līma, from Persian līmū, "lemon"),we ended up with limoen. Citroen is obviously taken,from the whole citrus fruit family. With thanks to wiki,for the french,arabic and persian variation lol.

Great Video. I like the explanation! I like to make variations of popular drinks as well.

Dutch person here: a lime we'd indeed call lemon (limoen) but a lemon we'd refer to as a "citroen" -not to be confused with a Citron, which is like an evolutionary predecessor to many of the citrus fruits we have today.

Hi Leandro, pronunciation of Pilla was perfect no worries! So for example if I use Select instead of Campari I could have a Negroni Veneziano and that's be a new cocktail? ahahah cheers!

Great video, but just a heads up, in "The Craft of the Cocktail", Dale DeGroff and George Erml put a caipirinha variation called "Caipirissima" using rum, so maybe the name is not the best pick as it could be confusing.

In Dutch, a lemon is called citroen (pronounced as seetroon) and a lime is called limoen (pronounced as leemoon), which can be very confusing for foreigners

My process for inventing cocktails: (1) Start with a challenge ingredient plus a bunch of idiosyncratically accumulated other ingredients. (2) Mix the challenge ingredient with other ingredients one by one and make a shortlist of the most promising pairs. (If necessary, think about complementary flavours to narrow it down.) (3) Mix a third ingredient into these pairs and pick the most promising combination of three. (4) Experiment with ratios. If your goal is to create a menu of cocktails to suit various tastes, this is probably not the best method. But if your goal is to find your personal cocktail and have fun at home, it can be quite adequate. I dare you to tell me I'm wrong! ;-)

Nice flex with the Wellers back there, did you get all those in SoCal?

As far as the ice question, does it really need the initial dilution from the whip shake? If it just needs to be chilled then why not skip the whip shake with ice and just pack it with ice? Less initial dilution but it still gets down to temp from all the surface area of the pebble ice Also I do agree with you about the ice

In most places around the world a lemon is what in the US is called a lime and viceversa. So it's actually weird that it is backwards here in the US...

Have U tried the el guapo by Sam ross, caprioska with tequila instead and 4 fans of hot sauce

In Mexico the lime is called limon (lemon). The yellow lemon which is less sour is not that popular. When the lemon is turned yellow nobody wants it. Is either small lime with seeds or the seedless Persian lime which is about the size of a golf ball or even bigger the most common.

top vid mate

What are your favorite cocktail/bartending/mixology books? During quarantine I find myself with lots of reading time at my hands

Just wondering why don't you muddle the fruit before you add the rest of the ingredients?

In Costa Rica that is in fact called a lemon :)

Here in Colombia we call that fruit a "Limon".

There is a randon Cocktail Name Generator... we let it give us like 20 names and threw together what sounded like it would fit the name... Let's say it was hit or miss 🤣