

> I dont think its the amount of dashes of sugar syrup that is in
> question, more the amount of sweetness it adds to the drink, which
> can be different to each persons tastes, ways of making the drink,
> and the bourbons own sweetness.
Definitely. :) I was simply trying to say that there isn't necessarily
anything wrong with making a dry old-fashioned with less than superpremium
liquor (provided you have the skill to pull it off), and that an arguement
could be made that the "original" old-fashioneds were made that way anyhow. :)
Not trying to take a stand or anything. Whether you make a sweet old fashioned
with top shelf liquor or a dry old fashioned with rotgut depends mainly on
what's available, what's wanted, and whether there are the means to match the
two in a happy way. :)
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