Sean Carroll

It's a tilted ellipse. You can trade off a little bit. And in retrospect, it makes sense. If you have more lime juice, you can make up for that a little bit with more sweetener.

It's a tilted ellipse. You can trade off a little bit. And in retrospect, it makes sense. If you have more lime juice, you can make up for that a little bit with more sweetener.

And then given what you said before about the sort of families of cocktails, the daiquiri is a paradigm for a certain kind of cocktail, right? Spirit, citrus, sweet. So number one, what are the other kinds of cocktails that fit into that pattern? And then number two, do they behave similarly in the diagram of what works and what doesn't?

And then given what you said before about the sort of families of cocktails, the daiquiri is a paradigm for a certain kind of cocktail, right? Spirit, citrus, sweet. So number one, what are the other kinds of cocktails that fit into that pattern? And then number two, do they behave similarly in the diagram of what works and what doesn't?

Oh, that's interesting. That's exactly the opposite of what I would have guessed.

Oh, that's interesting. That's exactly the opposite of what I would have guessed.

coriander in there enough other stuff to make it good when when it's just yeah it's like in the most simple drinks there's nowhere to hide okay i see that does make sense now that you now that you explain it good and so but the daiquiri is the the template also is the template for the gimlet the whiskey sour other things like that and do they behave similarly in the in the trade-off plot

coriander in there enough other stuff to make it good when when it's just yeah it's like in the most simple drinks there's nowhere to hide okay i see that does make sense now that you now that you explain it good and so but the daiquiri is the the template also is the template for the gimlet the whiskey sour other things like that and do they behave similarly in the in the trade-off plot

That's good. I mean, it's reassuring, right? Right. Reassurance that we're on the right track here. Yeah. And also just as a side, it sounds like the idea from biology of a model organism, the idea that everyone studies a daiquiri over and over again, like everyone studies little white mice or, you know, C. elegans or E. coli or whatever, because there's too many organisms.

That's good. I mean, it's reassuring, right? Right. Reassurance that we're on the right track here. Yeah. And also just as a side, it sounds like the idea from biology of a model organism, the idea that everyone studies a daiquiri over and over again, like everyone studies little white mice or, you know, C. elegans or E. coli or whatever, because there's too many organisms.

And if everyone studied different ones, you wouldn't know what was common. But if everyone is trying to make the perfect daiquiri, I guess that makes perfect sense.

And if everyone studied different ones, you wouldn't know what was common. But if everyone is trying to make the perfect daiquiri, I guess that makes perfect sense.

And then the – so let's just do one example to make it clear. What is – if that's the daiquiri template, spirit, citrus, sweetener, then what is the Negroni template, for example?

And then the – so let's just do one example to make it clear. What is – if that's the daiquiri template, spirit, citrus, sweetener, then what is the Negroni template, for example?

And you can see the idea of balance coming in, right? Because the Campari is bitter. The bitters are bitter. Amari are bitter. You want something sweet to balance it off.

And you can see the idea of balance coming in, right? Because the Campari is bitter. The bitters are bitter. Amari are bitter. You want something sweet to balance it off.

So what are the things we're looking for? I mean, if we're inventing the way to describe cocktails, right? I mean, there's sort of balance between bitter and sweet, the temperature, the flavor. Like, is there some checklist of things that you care about?

So what are the things we're looking for? I mean, if we're inventing the way to describe cocktails, right? I mean, there's sort of balance between bitter and sweet, the temperature, the flavor. Like, is there some checklist of things that you care about?

And you actually filmed yourself so you knew how far you were shaking it back and forth. True. And what is the ideal amount?

And you actually filmed yourself so you knew how far you were shaking it back and forth. True. And what is the ideal amount?