

> > Found a video online of Philip Duff layering a B-52:
> >
> > http://www.bolsacademy.com/movie.asp?n=1a24_tech3_layer
>
> Nifty Video.
> Two points that can be observed there:
>
> Use the bowl of the spoon, not the back. Why do the books say the
> back of the spoon? It just doesn't break the fall the same. I see
> trainees try to "do it right" all the time, I've had fecking
> customers lean over and say I should use the back. Nuh. And when
> removing the spoon, slide it out along its surface, don't lift it
> straight up.
>
> When you get to the hard-to-keep-seperate layer, pour a little very
> slowly, then pause before pouring the rest. This gives you a tiny
> buffer of possibly mixed liquors, but layering clean on top of that
> is easier than trying to do it in one smooth pour. A continuous pour
> actually sets up a current in the liquid, stirring it up. Stop/start
> results in a smoother layer.
>
> [Dan the Melon Man] Some ways to layer
>
> .dan.
Yes agree - I never use the back of the spoon I think it rarely works - I
explain to people this is why my cream on liqour coffee floats.
Another pointer is to use the air hole on the pourer to slow down the speed of
the liqour coming out.
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
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