Post #708401 by Kill Devil on Mon, Feb 17, 2014 7:31 AM

OK folks - we've all seen many a drink recipe calling for a float of dark Jamaican, 151 Demerara, sherry, etc... What I want to know is why, and is it the same reason for all floats? Is it aesthetics? Is it a desire to have a spirit stirred in vs shaking? I don't think I've ever heard a straight answer, or at least an interesting one, enlighten away!