Message 15411 of 39188 in General Discussion

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> ...That stuff is way too good for messing it up with
> something else, right?...
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Garbage In, Garbage Out.

The better the quality of the ingredients that go into a cocktail, the better 
the cocktail will be.

HOWEVER...

This is not a linear scale, it is probably better described as a logorithmic 
scale, meaning that there is a point where increases in the quality of the 
base spirit only slightly increases the noticeable quality in the cocktail, so 
while making a sidecar with a $200 a shot cognac might taste better then using 
a $12 a shot cognac, the difference might be relatively slight.

But this doesn't mean you should skimp on the quality of the ingredients. 
Making cocktails is the art of balance, and balancing the "right" ingredients 
to use in the drink are just part of the art. A Margarita made with top shelf 
cognac, cointreau, and fresh lemon juice can be exquisite... but I frankly 
can't picture using top shelf ingredients in a Long Island... I don't think 
anything you could do to that drink would allow you to describe it as 
"exquisite".

-Robert