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 Message 18439 of 39187 in General Discussion
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Subject: Rookie question - bar sugar
From: Mr. Monk
Posted: Wed Apr 13. 2005, 14:27 UTC
I'm trying to make a Collins and the recipe calls for shaking gin, lemon juice 
with bar sugar.  The sugar doesn't melt the way it should (sugar residue in 
shaker), making the drink tasting more sour than it should!  What could have 
gone wrong?  Can I substitute with syrup?


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