Post #320246 by Kona Chris on Fri, Jul 20, 2007 6:54 PM

On 2007-07-19 20:18, sandiegodan wrote:
I spoke to the liqeur manager at Jenson's today and he suggested putting the dash on an ice cube in the shot glass your using and mixing the cube around. After that you then dump the ice cube and left over water melt. What remains will coat the inside of the shot glass and give you the correct amount as you add the additional ingredients and use the shot glass. Sounds good to me.

I am Sandiegodan, in the desert, dying of thirst, and hoping for some really good rum - Ah, to be a desert rat, aaa i mean bum.

That method isn't even going to come close to giving you enough bitters in a drink. Bitters, despite the name, aren't "nasty" tasting. What blew my mind was talking to my cousin, who was a bartender for many years, and finding out that she didn't put bitters in a Manhattan. Sorry, but if you don't put bitters in a Manhattan, its simply not a Manhattan.

Just add the dash directly to the shaker. In the final product, with the ice, it isn't going to be prominent, and is definitely there to help the drink.

Chris