Sean Carroll

or quantum field theory or whatever, right? It's more like you're looking for a grand unified theory of cocktail design.

or quantum field theory or whatever, right? It's more like you're looking for a grand unified theory of cocktail design.

I want to say that it's actually, it could equally well be described as the philosopher's approach to the cocktail, because you're sort of, how philosophers describe themselves is looking to carve nature at its joints. You're looking for the sort of natural ways of thinking about things. And in the space of all possible possibilities, ingredients you could mix together.

I want to say that it's actually, it could equally well be described as the philosopher's approach to the cocktail, because you're sort of, how philosophers describe themselves is looking to carve nature at its joints. You're looking for the sort of natural ways of thinking about things. And in the space of all possible possibilities, ingredients you could mix together.

Some of them work and some of them don't. That's kind of what you're looking for. Yeah.

Some of them work and some of them don't. That's kind of what you're looking for. Yeah.

And I have to say that I'm not sure the mixologists are quite as good at the physicists at naming their theories. So you have the Mr. Potato Head theory of making cocktails. I don't know if that was your coinage or not.

And I have to say that I'm not sure the mixologists are quite as good at the physicists at naming their theories. So you have the Mr. Potato Head theory of making cocktails. I don't know if that was your coinage or not.

I got to say, I do have your book, and I've been looking at it, and it influenced one choice that I made. I have a friend who comes over, and he wants a different cocktail every time. And I'm not a super expert, so I have to look at the books, right? But I do know how to make a sidecar, and cognac, orange liqueur, lemon juice.

I got to say, I do have your book, and I've been looking at it, and it influenced one choice that I made. I have a friend who comes over, and he wants a different cocktail every time. And I'm not a super expert, so I have to look at the books, right? But I do know how to make a sidecar, and cognac, orange liqueur, lemon juice.

And I've always thought they had too much lemon juice in them, so I started lowering the lemon juice. But you want that flavor in there. And often the sidecar has like a sugared rim, which I think is kind of an abomination. But then I realized I could put a little honey or honey syrup in there and that would go well with the lemon and it totally worked.

And I've always thought they had too much lemon juice in them, so I started lowering the lemon juice. But you want that flavor in there. And often the sidecar has like a sugared rim, which I think is kind of an abomination. But then I realized I could put a little honey or honey syrup in there and that would go well with the lemon and it totally worked.

So I think that this was your good influence on me. I don't know if you would think that that would work or not.

So I think that this was your good influence on me. I don't know if you would think that that would work or not.

It reminds me a little bit of the early days of molecular gastronomy when they had the idea that if they could understand the chemical compositions of the different ingredients in things, they could invent new combinations in a plate of food. Because, you know, if this always works with that and it could be substituted for something else, maybe no one has done that before. So does this...

It reminds me a little bit of the early days of molecular gastronomy when they had the idea that if they could understand the chemical compositions of the different ingredients in things, they could invent new combinations in a plate of food. Because, you know, if this always works with that and it could be substituted for something else, maybe no one has done that before. So does this...

perspective on cocktails that you invent new fun things? Have you had any successes there?

perspective on cocktails that you invent new fun things? Have you had any successes there?

Oh my God, that does not sound good.

Oh my God, that does not sound good.