Yet More Handy Tricks: Volume 5

Step 11 Inversion Mixing

I learned this trick in a cafe in Gaza many years ago.

I'd ordered an "orange squash" which is a product found in the British Commonwealth.
It's flavored syrup "cordial" you add to water to make a juice-like drink.
The waiter opened a bottle of water and poured a bit out ot make room.
He then added the heavy syrup, It settled straight to the bottom. So far so good.

I expected him to then shake it vigorously, check it, and then repeat like I did at home,
Instead he capped it, turned it upside down a few times, and set it on the table.

I was young and I said something about "It can't possibly be mixed".
But it was.

I've since heard of actual research that shows this method is the most effective known.
The spherical bubbles create much turbulence as they rise through the liquid.

Comments

[superhubbardman]

This seems to be kind of obvious

[stormthirst]

This is kind of obvious - to anyone who lives in the UK where squash (or cordial) is very very common place.

[eulaliaaaa!]

Interesting...