The Science of the Perfect Cocktail: Melting, Dilution and Viscosity | Cook the Science

What really happens when ice melts in your drink — and why does it matter? In this lecture, ETH Zurich soft matter physics professor Dr. Thomas Michaels joins top bartender Sarah Madritsch to explore the hidden science of cocktails. From the thermodynamics of ice melting to viscosity, dilution, and the chemistry of flavor — this is the most scientific cocktail class you'll ever take, with live demonstrations and tastings on stage. What you'll learn: • Why ice shape and quality affects your drink • The physics of dilution and why it transforms a cocktail • How viscosity changes mouthfeel and texture • The chemistry behind layered drinks and infusions • Advanced bartending techniques explained by science Chapters: 0:00 Welcome & Introduction 2:00 Meet the Guest: Sarah Madritsch, Professional Bartender 5:00 The Basics: What Is a Cocktail? 10:00 The Science of Ice: Melting and Temperature 18:00 Dilution: How Water Changes Your Drink 26:00 Viscosity and Mouthfeel 34:00 Live Demo: Classic Cocktails with Science 46:00 Advanced Techniques: Infusions, Foams & Layering 56:00 Mocktail Science 1:05:00 Q&A Cook the Science is a free public lecture series at ETH Zurich, where leading scientists and top culinary experts reveal the hidden science behind cooking and food. 🌐 Website: https://www.ethz.ch/cookthescience 📸 Instagram:   / cookthescience.ethz   🔔 Subscribe for new lectures:    / @cookthescience