People who sell drinks near where people work or relax outdoors in the heat have a technique for making their drinks look particularly cold: They put the bottles in the freezer for a while, which in addition to actually making the drinks a bit colder, makes the bottles look nice and frosty when they are taken out.
Food and drink photographers know that condensation on a drink makes it look cold even if it’s not, so to gain time to capture the perfect shot, they may use inedible glycerin to create “condensation” drops that last longer.
My Tiger beer frosted itself very thoroughly and automatically as soon as it came into contact with the steamy Singapore air.
Side note: I imagine the stall owners at Newton want to smack whoever bought the first blinking LEDs. That first stall’s obvious advantage kicked off an arms race. The result is that almost all the stalls now have very flashy signs, and none of them stand out. Except maybe the one that has a programmable LED signboard… the arms race continues!
