the green fairy's cousin
February 14, 2009 9:51 PM Subscribe
why does pernod turn milky when water is added?
I'm more interested in answer along the lines of "the alcohol molecules bind to the water molecules in very long chains, affecting the refractory index of the liquid" than "because tinkerbell and yoda blessed the drink with a magic wand."
I would of course prefer the first style of answer to a) not be made up and b) make sense, two characteristics which are quite unlike my example.
Thank you.
I'm more interested in answer along the lines of "the alcohol molecules bind to the water molecules in very long chains, affecting the refractory index of the liquid" than "because tinkerbell and yoda blessed the drink with a magic wand."
I would of course prefer the first style of answer to a) not be made up and b) make sense, two characteristics which are quite unlike my example.
Thank you.
Didn't see the title in the "more inside", looks like you're already aware of the absinthe connection. It's easy to google and find insanely detailed descriptions of how louching works. For example.
posted by madmethods at 9:57 PM on February 14, 2009
posted by madmethods at 9:57 PM on February 14, 2009
Incidentally, this is also the same reason Listerine turns cloudy when you get it cold.
posted by dunkadunc at 1:20 AM on February 15, 2009
posted by dunkadunc at 1:20 AM on February 15, 2009
Best answer: Short answer: there are essential oils in absinthe (and pernod, and ouzo, and...) that are soluble in strong alcohol but not in weaker alcohol or water. As you add water, you weaken the alcohol and force these oils out of solution. The result — an emulsion of tiny oil droplets suspended in your drink — is cloudy.
posted by nebulawindphone at 1:27 AM on February 15, 2009 [4 favorites]
posted by nebulawindphone at 1:27 AM on February 15, 2009 [4 favorites]
Best answer: It's being called the Ouzo effect, and is the subject of active investigation.
The surprising-- and so far unexplained-- thing is that a stable oil in water emulsion is obtained without a surfactant and without heavy-duty mechanical mixing.
posted by jamjam at 9:08 AM on February 15, 2009
The surprising-- and so far unexplained-- thing is that a stable oil in water emulsion is obtained without a surfactant and without heavy-duty mechanical mixing.
posted by jamjam at 9:08 AM on February 15, 2009
Response by poster: thanks all!
I'd forgot the similar things happening in the other anise-flavored drinks. jamjam, one can see why this would be a useful thing to be able to abstract away from the native environment.
posted by mwhybark at 4:40 PM on February 15, 2009
I'd forgot the similar things happening in the other anise-flavored drinks. jamjam, one can see why this would be a useful thing to be able to abstract away from the native environment.
posted by mwhybark at 4:40 PM on February 15, 2009
This thread is closed to new comments.
posted by madmethods at 9:55 PM on February 14, 2009