Hungry Scientist

One of the chapters in our book is a collection of drinks one can make with dry ice, including fizzy lemonade, root beer, and martinis. CO2 is a gift to mixology for a couple reasons. At regular atmospheric pressure, it sublimates directly from a solid to a gas when the temperature rises above -109.3 degrees F. So, it drops the temperature of alcohol lower than frozen H2O can, and it does not dilute the cocktail it leaves behind. The result is a wicked-strong chilly-willy drink.

When the Times reported came to cover the book, we thought we’d fancify our recipe in an effort to woo our lovely guest. In pursuit of a Halloween ‘tini, a bottle of Crème de Violette came down from the top shelf; a bit of dust was blown off its sides; and half an ounce of the purple potion joined a half ounce of fresh-squeezed lemon juice, 2 ounces of dry gin, and 3 pellets of dry ice to create a lovely libation.

She ran the recipe (it really was the only one the Dining Section could handle) and asked for a spooky name. These are the options we hastily came up with: Shrinking Violet, Purple Rain, Jealous Ghoulfriend, Ultraviolet Cryotini, Violet Riot, Purple Posie or Poison, Smoky Violet, and Purple Haze. Can we keep the list going?

P.S.: The drink is really delicious—delicate, fragrant, but not perfumey. Highly recommended for Halloween harlequinade.�