Track_Shovel@slrpnk.net to Lemmy Shitpost@lemmy.worldEnglish · 16 hours agoBabeslrpnk.netimagemessage-square20fedilinkarrow-up1415arrow-down14
arrow-up1411arrow-down1imageBabeslrpnk.netTrack_Shovel@slrpnk.net to Lemmy Shitpost@lemmy.worldEnglish · 16 hours agomessage-square20fedilink
minus-squareTar_Alcaran@sh.itjust.workslinkfedilinkarrow-up35·16 hours agoEventually, alcohol will freeze too. Pure alcohol around -110, so that’s kinda hard to do at home, but at 35% Jägermeister will freeze at -25 Celsius. Totally doable if you pack it in dry ice, for example.
minus-squareSGforce@lemmy.calinkfedilinkarrow-up26·15 hours agoWouldn’t be very nice on the tongue though
minus-squareentwine413@lemm.eelinkfedilinkarrow-up15·edit-214 hours agoIt would make some cool ice cubes, though. It would be a reverse dilution drink. Instead of the ice melting making it weaker, it just gets more potent as you go. I feel like bars wouldn’t like this, though, as people would probably take even longer before ordering their next drink. Plus, the liability.
minus-squareRejZoR@lemmy.mllinkfedilinkEnglisharrow-up10·12 hours agoFriend of mine freezed orange juice into ice cubes so when he put them into orange juice, they didn’t dilute his orange juice. Fucking clever.
minus-squareentwine413@lemm.eelinkfedilinkarrow-up4·12 hours agoI do it with coffee. I have a whiskey barrel aged roast that I could brew and freeze into cubes.
minus-squareTar_Alcaran@sh.itjust.workslinkfedilinkarrow-up3·10 hours agoBecause god has abandoned humanity.
minus-square𝔼𝕩𝕦𝕤𝕚𝕒@lemmy.worldlinkfedilinkarrow-up5·15 hours agoI was actually here to ask how cold you’d have to get it. Took me a second to register that you can’t just “pop it into the freezer” to make an alcohol posickle.
Eventually, alcohol will freeze too. Pure alcohol around -110, so that’s kinda hard to do at home, but at 35% Jägermeister will freeze at -25 Celsius.
Totally doable if you pack it in dry ice, for example.
Wouldn’t be very nice on the tongue though
It would make some cool ice cubes, though.
It would be a reverse dilution drink. Instead of the ice melting making it weaker, it just gets more potent as you go.
I feel like bars wouldn’t like this, though, as people would probably take even longer before ordering their next drink. Plus, the liability.
Friend of mine freezed orange juice into ice cubes so when he put them into orange juice, they didn’t dilute his orange juice. Fucking clever.
I do it with coffee. I have a whiskey barrel aged roast that I could brew and freeze into cubes.
And why are there multiple?
Because god has abandoned humanity.
I was actually here to ask how cold you’d have to get it. Took me a second to register that you can’t just “pop it into the freezer” to make an alcohol posickle.