10 Chilling Factors to Cocktail Dilution | Course 2 – Lesson 09

Cocktail dilution is key to a great craft cocktail. Let’s talk about 10 chilling factors in cocktails when working with water and ice.

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The traditional definition for a cocktail defined in 1806 by Harry Croswell was: “spirits, sugar, water and bitters.” The concept of ‘water’ has always existed in cocktails. An old fashioned cocktail contains a splash of water or club soda but not all cocktails call specifically for water. That same old fashion also calls for ice as well.

Using water in a cocktail is only one form of bringing water to your spirits. Cocktail dilution is usually obtained through the use of ice. As Dave Arnold (author of Liquid Intelligence) always says, “there is no chilling without dilution. There is no dilution without chilling.”

Cocktail dilution through water gives no chill to your cocktail. Ice, however, brings both dilution and chill. Most cocktails are enjoyed with a bit of chill which is why we welcome the use of ice.
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Common Man Cocktails, inspired by Derrick Schommer’s intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!

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