Stirring with a thermometer

[Craig E]

An interesting idea: stirring with a thermometer for precise timing (not to reach a certain serving temperature so much as to gauge the dilution).

https://youtu.be/0qCCtVylPkk

Has anyone tried this?

[weinoo]

I actually prefer to stir like this:

 

 

Just ask Gary Regan.

[_john]

I do it. I use a regular thermapen.

[Craig E]

I do it. I use a regular thermapen.

Do you also have different target temps for different types of drinks?

[Craig E]

Just noticed this stirring spoon/thermometer combo at CK. 

[FrogPrincesse]

When I pay attention to temperature, I use a regular cocktail spoon and an infrared gun thermometer (that I got from Kerry at an eG conference). It's really easy to use and it works great. Plus it has a variety of applications - from chocolate and candy making to pool thermometer!

[Craig E]

When I pay attention to temperature, I use a regular cocktail spoon and an infrared gun thermometer (that I got from Kerry at an eG conference). It's really easy to use and it works great. Plus it has a variety of applications - from chocolate and candy making to pool thermometer!

Wow, never heard of such a thing!

[FrogPrincesse]

You need one. They are cheap - you can find them on sale for about $15. Mine has both Celsius and Fahrenheit which is handy.

[Adam George]

Thermodynamics all up in this.
 

 

Anyway, we don't stir with thermometers because that is #wank, but we do often check our refrigerated and frozen pre-batches to see if they are comparable and therefore viable alternatives to stirred counterparts.

Yes, frozen, pre-diluted Manhattan is amazing. See also; Slamhattan shots.