

> I've seen lots of people do it, but I still don't understand: why
> chill your vodka? As the bar.mix.master has been so kind as to point
> out recently, water is an integral part of any cocktail, and it seems
> that chilled vodka would cause less melting, thus unbalancing the
> cocktail. Can anyone tell me the pros and cons of chilling vodka?
Many times chilling liquor is done for shots. Water is not a part of that type
of drink. :)
I've also seen chilled vodka used for effect. I was in Commander Palace in New
Orleans once and ordered a Bloody Mary. The drink was served to the table with
all the ingredients except the vodka. The vodka was brought over in a wine
bucket where a bottle of vodka was frozen in an ice block. The waiter poured
the chilled vodka in the Bloody Mary and made a big show if it.
One thing that chilling does do is cut back on the flavor/aroma of the liquor
and warming does the opposite.
--
...the bar mix master has spoken.
http://www.barmixmaster.com
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