The shows are visually beautiful but very artsy and lack a broad appeal. Even when we got a front row seat in the balcony we still had a prop to contend with (see the large rose in the attached picture). Horizon's show theater is poorly designed with the balcony offering poor visibility from most seats. By the end of the cruise, guests were getting on the first elevator to open and hoping it would stop somewhere near where they were headed but were content to walk up or down a couple floors so they didn't have to wait on an elevator. The elevators are pathetic (and all you Carnival lovers better not blame "user error" because having just got off the Magic we consistently had MUCH longer wait times on the Horizon and every elevator stopped on 4 or 5 floors). I would be happy to answer any questions, but here are some notes I took.Ĭarnival Horizon is beautiful ship with a modern decor but has some significant design flaws. This was our 7th and 8th Carnival cruise, but we have also sailed NCL and Royal. Although the turbulence effect states that stirring or agitating a fluid will increase heat transfer, or cooling, a glass of whisky is just too small to yield any noticeable results, according to Sahin.We just did a back to back on these 2 ships (Magic out of Fort Lauderdale/Horizon out of Miami). Shaking and stirring is a good way to cool off a cocktail, but don’t get too carried away trying to cool off your whisky. So as the ice cube in your dram slowly melts, it is not only holding its cold temperature, but also cooling your whisky. It takes a crazy amount of energy to turn ice from solid to liquid, and according to latent heat, temperature change does not occur during a phase change. Stones have a lower heat capacity than ice, meaning it is way easier to raise the temperature of a stone than a piece of ice.Īs ice slowly melts, your whisky benefits from the power of a phase change.
Heat capacity, or specific heat, refers to the amount of heat needed to raise the temperature of a substance one degree. Those trendy little soapstones can’t match ice’s cooling powers thanks to a thermodynamic material property called heat capacity. The same volume of small cheater ice or crushed ice has much greater surface area than a single cube, therefore enhancing the cooling of the whisky. The verdict is in-the smaller ice made our whisky freezing cold-actually even colder: 23º F! That’s because the heat transfer, or the cooling process of the whisky, is proportional to the surface area of the ice. The Smaller the Ice, the Colder the Whisky Iskender Sahin, professor and associate chair of mechanical engineering at NYU Tandon School of Engineering, explains what’s happening in the glass. We tested each of these methods to evaluate the ways in which they cool and dilute whisky over time, so you can select the right fit for your whisky the next time you’re chillin’. At the extreme end, whisky stones promise to chill without dilution. Today, large, square ice cubes that melt slowly are de rigueur for both bars and at-home drinking. The next question: Which type of ice should you use in your drink of choice? Years ago, most bars served that hollow “cheater ice” designed to melt on contact and fill your glass. I f you enjoy an occasional whisky on the rocks, congratulations! You’ve already made the first of many difficult decisions whisky lovers face.
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