I have written before that mankind cannot successfully make it all the way to Mars without taking along Gaz Regan. It’s Science. It’s Settled™. Forget it at the peril to the mission. Astronauts need a good drink, but once you establish that, the details get pretty intense.
NASA keeps doing study after study (of the Well, No Duh results variety) that show that astronauts would benefit greatly from a small belt or two from time to time because Space is boring, and stressful, and if you eat the food for so much as three days in a row you will find that you have “lost the will to live.” Most ordinary adults know that the solution to all these things is booze in rational amounts.
Ordinary adults, that is. When NASA was readying the first space station mission, they determined that sherry was an excellent choice to fulfill this basic human need, since it is stable in difficult conditions like zero-gravity. But then they caved to pressure from people who screamed about astronauts being role-models, and as such should not be seen drinking
like Niles Crane. You will note that the Russians, in addition to such crazy expedients as retaining actual manned space travel capability, do allow their cosmonauts to have a drink for mental health reasons.
There is no way that you are going to get a crew of the alphaest of alpha males (and females) all the way to Mars, though, without sending along either some booze or dueling pistols. When the prohibitionists come back at NASA again, I suggest that they lock said protesters together in a metal can for five hundred days. They might go in Baptists, but they are a comin’ out Episcopalians.
But the therapeutic nature of a good drink is about more than just the ethanol intake. (Note that even the Russians don’t take up vodka, they bring along cognac.) It is also the joy of the aesthetic experience of a good drink that will help people make it to far destinations. Thus, to my way of thinking, the keys to the aesthetic drinking experience are variety and presentation.
If you want variety, that means your ethanol vehicle of choice is the mixed drink. Mass restrictions would restrict taking beer, and they would certainly prevent laying in any kind of broad-appeal cellar. But a relatively small number of low-mass ingredients can create a dazzling variety of cocktails. Thus my call to have Gaz sent to Houston for training, stat.
An essential tool, the shaker, appears to not have an elegant solution for zero gravity yet. The following video from Stoli should show any reasonably educated drink mixer the multifarious problems that surround trying to whip up a Pegu in outer space.
Clearly, there a significant effects from zero-gravity on most any beverage container/dispenser, as the following video reveals…
In all seriousness, terrestrial tools for mixing a cocktail are totally unsuited for space. Newton is going to bang the bartender all over the walls when he goes to shake. A strainer will do nothing but break up the drink blob and spray it all throughout the atmosphere. And gin does not mix well with integrated circuits.
Still, I think that re-engineering the mixing component will be fairly easy. I envision a flexible rubber box which you can fill with ice, then inject ingredients into. Attach it to an agitation platform affixed to the wall to mix and chill, then use a tube to dispense. Eject the ice into the recycler, and it is time for the next round. Astronauts will miss the Flair and Hard Shake experiences, but you can’t have everything.
The final piece is actually getting the maximum enjoyment out of your Space Martini™. To do that, it needs to look and feel like a Martini. You need a stemmed cocktail glass. To see why this presents problems, look at the video above. (The first one, not the one with the nice stems). But man is ingenious. Behold the Zero Gravity Cocktail Project, from the Cosmic Lifestyle Corporation.
Click-in base so you can set it down, check.
Proper shape, check.
Open top, so your beverage will float out and ruin all the electronics on the space station, leading to the plot of Gravity 2, not so fast.
Look at all those ridges. Astronauts have discovered that when you have a crease in a container, the angle of which is less than 90 minus two times the contact wetting angle, surface tension will keep the liquid inside. More importantly, it will wick that fluid along the crease and you can suck it out, i.e. have a sip. The technology is based on the way liquid fuel tanks can restart a rocket in space. It has already been proven as a beverage drinking technology (in primitive form) with coffee cups.
Look at the cocktail glass. Its entire surface is a series of channels, each of which I’m sure is contact wetting angle-appropriate, which cover most of the inner surface of the glass. These all eventually come together at a single spot on the rim, which is, I’m assuming, the point from where you must drink. The only question I have is what material is the vessel made from? It obviously isn’t glass, as you can tell by looking, and I’m sure this is for prototype fabrication reasons. But if you are going to make a number of these, I’m assuming the final product can’t be glass either, for safety reasons. What can you make it of, so the rim is properly thin and cold to get the sipping experience just right?
I’ll wrap by noting that this technology is important for more that distant exploration. It’s going to make a difference in commercial space tourism as well. Over the long run, how many rich as Croesus tourists are going to any hotel, even one in orbit or on the Moon, where they can’t enjoy a quality Manhattan?