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Subject: Re: A few questions... Muddled Fruit in an Old Fashioned
From: Tooney
Posted: Sat Dec 24. 2005, 03:05 UTC
Followup to: "Re: A few questions... Muddled Fruit in an Old Fashioned"  by strattor  (Wed Dec 21. 2005, 04:24 UTC)
> I must agree whole-heartedly with Mr. Hess here. I also choose to 
> muddle only the skin of the orange, which allows just enough of that 
> orange oil into the drink so that you taste only the faintest whisper 
> of that warm, bitter flavor, as if in a whiskey-colored dream.


this too is what i mean by muddling, only just noticed it. i like to put afew 
light grazes into the peel with a fruit knife 


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