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 Message 17470 of 39187 in General Discussion
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Subject: Re: Well, maybe but...
From: mbanu
Posted: Wed Jan 19. 2005, 02:59 UTC
Followup to: "Re: Well, maybe but..."  by Bippo  (Wed Jan 19. 2005, 02:48 UTC)
> 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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