Message 31561 of 39188 in General Discussion

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He wiped the bottles with a cloth, then put the lid back on. A lot of Japanese 
bartenders seem to do this. 

The liquid took so long to come out because it was syrup in a near empty 
bottle, and he was holding the bottle at the very bottom. Pouring all the 
bottles like champagne.


Cheers!

George


http://www.thinkingbartender.com/

http://www.thinkingbartender.com/bartenderthinking/