TEP Mind of a Maker: The Chemistry of Cocktails
The smell of summer is in the air – and so is the humidity. Even though the official start of the summer solstice isn’t until Sunday, June 20, we’re definitely already feeling the heat. So what better way to prepare for the long days ahead than by cooling down with a refreshing drink – AND learning something new? Enter our Mind of a Maker activation, which focuses on a demonstration, workshop, or creative activity with community members. For this particular event that we and the dynamic duo of Bar Racho hosted at Technology Enterprise Park (TEP) last week, it was all about The Chemistry of Cocktails.
Attendees from Abbott, VERO Biotech, Georgia Tech, and even Tech Square Research Building (TSRB) stopped by the TEP courtyard late Thursday afternoon to put their taste buds to the test as Raymond Scott and Cooper Creel created a curated experience around adult beverages and science. First, a blind taste test!
Members over the age of 21 were given sample sizes of three different pre-made mezcal drinks: one mixed with fresh citruses squeezed that morning, one with a high-quality grocery citrus mixer (squeezed a few days earlier from a local Farmer’s Market), and one with a shelf-stable citrus mixer, like the plastic lemons and limes you’d find in the produce section. Unknown to participants which was which, we had 29 people taste each of the different options in the same order and share their feedback on which choice they liked the most, second best, and the least. The idea being that the sample with the freshest ingredients (compared to the mixers that have been packaged longer) would taste the best. And why is that? Well, chemistry, of course!
As our lovely hosts explained to the group, it’s all about the VOCs – volatile organic compounds. These are compounds that have a high vapor pressure and low water solubility, that are emitted as gases from certain solids or liquids. In our experiment, the VOCs come from the citrus fruits used as mixers in our adult beverages.
As time goes by, the VOCs in fresh fruits lose their volatility as they start to evaporate. And the longer citrus juice is in contact with the air, the more bitter it becomes. This is due to something called enzymatic bittering. So, as more oxygen and higher temperatures are exposed to the citruses, the less aromatic they become, and typically, don’t taste as good. And speaking of taste, there is a difference between taste and flavor! Taste is physiological, while flavor is so much more – including color, presentation, ambiance, etc.
Armed with all this knowledge, we were curious to uncover if people’s palettes and preferences actually aligned with science. Interestingly enough, we learned that wasn’t the case:
According to our study, the majority of people (48%) enjoyed the “high-quality grocery” option, which was sample #2 in our experiment. And while the “fresh-squeezed” option we thought would have been the unanimous winner did come in second place, it was even more eye-opening to discover that there were five people who actually preferred the “shelf-stable” option the most!
Clearly, while chemistry was at play here, tastebuds took over. Feedback from participants were all over the place as well, with some citing that option #1 (shelf-stable) was “sour,” while others stated option #2 (high-quality grocery) was “definitely the freshest.” Some members even announced that some samples were “spicy” and others were “really strong.”
Despite the preferences being as diverse as the community members themselves, it didn’t stop people from hanging around meeting new folks and catching up with colleagues while Bar Racho exclusively served up TEP’s latest signature drink – The TEP-tation.
While members sipped the enticing chamomile-infused mezcal drink and mingled with others in the sunshine, it was refreshing (just like the drink!) to see new connections being made, like TSRB researchers conversing with Georgia Tech employees.
And that’s exactly what we’re all about – connecting individuals and companies seeking productive collaborations to a curated environment that fosters growth and innovation. Whether it’s through the forum of a Mind of a Maker activation, or Power Meal centered around innovation, our sole focus is to cultivate data-driven connections and offer continuous support for our entire community.
Speaking of community, we’re inviting the entire Tech Square community to join in on our first ever Tech Square ATL Beer Mile on Wednesday, June 30. Starting at 6 p.m., contestants will drink a full-sized beer, run a quarter mile, then repeat the process three times on a predetermined route that equals one mile. There’s fun and prizes to be had for all, so be sure to register here today before it’s too late!
What’s your favorite fresh mixer to use or craft cocktail recipe you’d like to share? Let us know in the comments below.
ABOUT THE HOSTS
Cooper Creel is the Beverage Director of Bar Racho. He's a rum enthusiast and an excellent whistler. His love and passion for creating one-of-a-kind cocktails fuels his creative bartending style.
Raymond Scott is the Head Chef at Bar Racho, world traveler, and photographer. Utilizing his extensive knowledge across many mediums, he applies his passion for travel and aesthetics with food and fun. Creating unique dishes and replicating foods throughout the world, he is inspired by handmade cuisine and rustic, authentic style.
ABOUT BAR RACHO
Bar Racho is a mobile craft bar and catering service based in Atlanta, Ga. Started in 2019 by Raymond Scott and Cooper Creel, Bar Racho has always focused on using fresh ingredients and not cutting corners. Adaptable, forward-thinking, and knowledgeable, Bar Racho strives to bring unique food and beverage experiences to Atlanta. Bar Racho curates themed pop-ups every month at various locations around ATL, follow on Instagram to find out more.
