50 minutes ago, Duvel said:
If you want to do that, you have to add a lot of salt to the ice, and use it as cooling mantle, not an ingredient.
Take a close look at Dave Arnold's research. He demonstrates that cocktails chill to below 0°C. And that essentially ALL the cooling power is from the melting. No need for salt; alcohol works through the exact same colligative properties.
In his book he explains this in greater depth ... enthalpy vs. entropy—and why cocktail chilling depends on the same essential principles that guarantee the eventual death of the universe.
