Science meets Cocktails with Nucleation Points

Some terms in drinks are just on the edge of "too technical" but | think Nucleation Point is one everyone should know....and should definitely understand before they use it in day to day (or especially before they use it in my comments 👀)

At its most basic-a NUCLEATION POINT is the specific physical location where a phase or structural change begins. Nucleation points allow clouds to form rain, the allow water to form ice crystals, and in drinks they allow dissolved gas to form bubbles.
A nucleated glass (like the beer glass and champagne tulip in this video) has a rough etching strategically placed so bubbles will form at the center of the glass (for even dispersion) as well as lookin' gorgeous.

Too many nucleation points create too many bubbles too quickly and your drink will go "flat" (lose all of its dissolved C02). This is why an Aperol Spritz filled with ice cubes brings a tear to my eye.
However, any garnish, pulp, or oil added to a carbonated drink can be a nucleation point. So it's important to think about how you build cocktails you have to be bubbly.

Видео Science meets Cocktails with Nucleation Points канала Drinks With Mandy Naglich