Ice, water, time

Dilution is the one variable every drink shares and the one almost nobody measures. Six modules on ice, temperature and texture, taught with a thermometer on the bar.

Modules

3 h 40

Run time

412

Enrolled

₹18,000one payment · lifetime access

Recipe sheets for every moduleCertificate on completionCounts toward the Technique diploma

Curriculum

What dilution actually is

Water as an ingredient, measured rather than guessed.

24 m

Ice: density, surface, temperature

Why the same recipe drinks differently at two bars.

38 m

Stirring to a number

Building a repeatable stir with a thermometer, then without.

31 m

Shaking to a texture

Grip, arc and the point where aeration stops helping.

42 m

Correcting a thin drink

Five faults, five fixes, tasted side by side.

35 m

Writing it down

Turning what you found into a spec the whole team can hit.

30 m

What you will be able to do

Hit the same dilution twice in a row, with or without a thermometer.

Diagnose a thin or over-diluted drink from one sip and fix it.

Choose ice deliberately for stirred, shaken and long drinks.

Write a spec your whole team can reproduce on a busy night.