oldtimer Posted May 29, 2016 Share Posted May 29, 2016 No the ice is the secret. Quote Link to comment Share on other sites More sharing options...
Mallette Posted May 29, 2016 Share Posted May 29, 2016 No the ice is the secret. Depends on what you are doing and how. G&T really needs ice, but all ingredients should be sub zero to start except for the tonic, which should be just barely above freezing. Ice should be the densest clear rock ice. That way you have minimum dilution. I am not happy unless ice forms on the outside of the glass. Dave Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 30, 2016 Share Posted May 30, 2016 I'm sure your drink is just fine but you will admit that several who judged your martini the best ever had never had one before .....see post #1. To put this in audio context it's like someone first speaker experience would be listening to K horns then waiting a year and listening to some Bose. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 30, 2016 Share Posted May 30, 2016 No the ice is the secret. Depends on what you are doing and how. G&T really needs ice, but all ingredients should be sub zero to start except for the tonic, which should be just barely above freezing. Ice should be the densest clear rock ice. That way you have minimum dilution. I am not happy unless ice forms on the outside of the glass. Dave Sounds absolutely yummy. How about you make me one next year. With all these drink afficianiados we have coming next year I'll be able to just sit back watch and sample. Sweet! Quote Link to comment Share on other sites More sharing options...
oldtimer Posted May 30, 2016 Share Posted May 30, 2016 Already backing out, eh? 1 Quote Link to comment Share on other sites More sharing options...
Mallette Posted May 30, 2016 Share Posted May 30, 2016 No the ice is the secret. Depends on what you are doing and how. G&T really needs ice, but all ingredients should be sub zero to start except for the tonic, which should be just barely above freezing. Ice should be the densest clear rock ice. That way you have minimum dilution. I am not happy unless ice forms on the outside of the glass. Dave Sounds absolutely yummy. How about you make me one next year. With all these drink afficianiados we have coming next year I'll be able to just sit back watch and sample. Sweet! Not sure I'll supply as much largesse as you on a retired NPO startup budget, but manning a bar with you in non-competing drinks until I run out of stuff on Friday would be fun. Sounds like a deal. We can take breaks... Dave Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted May 30, 2016 Share Posted May 30, 2016 No the ice is the secret. I propose that we petition (somebody) to import natural, blue pure glacier ice, from whatever glacier is deemed worthy at the moment, delivered by heavy drone delivery vehicle to an assistant to Carl (to be named later....) at the bar, for subsequent crushing and preparation...... 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 30, 2016 Share Posted May 30, 2016 We actually ran out of ice. I guess the icemaker couldn't keep up. Rodney crew was on the ball and brought a dozen or so bags to avert calamity. Quote Link to comment Share on other sites More sharing options...
Mallette Posted May 30, 2016 Share Posted May 30, 2016 I guess the icemaker couldn't keep up. Actually it malfunctioned. Dave Quote Link to comment Share on other sites More sharing options...
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