By Hicbd
Mon Oct 14 2024 10:04 am
"But one thing that gets debated far too little, yet remains as critical as anything to the success of a Martini, is the phantom ingredient: temperature...Hawksmoor has sold 17,000 Martinis already this year. When the batches hit that sweet spot of -12 degrees Celsius—a temperature right before ice crystals form, according to Hubbard—the liquid is transferred to small thermoses, stored in freezers behind the bar."
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