Following my dissertation on the mechanics of pork pies last year, I’ve been pondering another conundrum.
Why, when you shake a few drops of Angostura bitters to prepare a pink gin, does the the first drop invariable overshoot the glass by a considerable margin? What causes it to emerge from the bottle on a totally different trajectory from the following drops, which just fall obediently into the glass.
And why does the same thing not happen with, say, Worcestershire Sauce, which comes in a similarly sized and shaped bottle?
I don’t know the answer yet but I’m thinking about it. Watch this space.