Message 14713 of 22774 in Behind the Bar

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 Cheryl, yea I watched that last night.  I thought the Seltzer water was a 
pretty cool idea instead of Club Soda.  We make quite a few Mint Julips down 
here in Louisiana, but NEVER muddle the mint into a mush like Alton did.  
Folks around here don't want mint dangling on their teeth or lips if it is 
smashed like turnip green soup.  Also.....never thought of pouring Vermouth 
onto the ice in the mixer (for a Martini), then pouring it out in the drain 
prior to inserting the appropriate amount of Gin or Vodka.  This concept is 
used...he says....just to coat the ice with Vermouth.  I'll have to try that 
sometimes.  I still use a glass shaker for Gin Martinis.  Heaven forbid that I 
would serve a "bruised" Martini to some dude who could tell the difference.  
Hope the Food Channel continues to do episodes like that with Alton.

  Great Board !!!!