Why does a champagne cocktail foam? Why do limes brown? What happens inside a stainless steel shaker as opposed to a silver one? Why does champagne quickly go flat in a coupe? Want to learn how to keep your mint crisp and prevent stinky egg white drinks? World-renowned food science writer Harold McGee, along with Audrey Saunders and Tony Conigliaro will explore various day-to-day challenges that bartenders experience, and offer solutions for each.