

Most bars use a "superfine" sugar, which could be your problem, if you're
using the standard kitchen variety that tends to be substantially more coarse.
--
Cheers! - Josh @ BarSim
~~~~~~~~~~~~~~
http://www.barsim.com
~~~~~~~~~~~~~~~~~~~~~~
BarSim (tm) - The Ultimate Bartending Simulation
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All About Bartending - The Blog http://allaboutbartending.blogspot.com/
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