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 Message 23733 of 39187 in General Discussion
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Subject: Re: The sour in a Whiskey Sour.
From: Thinking Bartender
Posted: Thu Mar 2. 2006, 10:00 UTC
Followup to: "Re: The sour in a Whiskey Sour."  by Natrone  (Thu Mar 2. 2006, 09:39 UTC)
It does all seem to boil down to what a bartender can get their hands on 
doesn't it? In London there are several companies who will sell you 1kg blocks 
of frozen passionfruit puree, at a reasonable enough price.

If a person uses different spirits in a Sour, they are changing the flavour 
profile of the spirit element, so why not with the Sour element?


Cheers!

George S.

"You have your way. I have my way. As for the right way, the correct way, and 
the only way, it does not exist." - F. Nietzsche 

"innovation distinguishes between a leader and a follower" - Steve Jobs


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