The taste of a Manhattan that is shaken, compared to one that is stirred, is radically different. Why, I have no idea. But it proves some profound point that I have been trying to make for a very long time. Unfortunately, the point is floating lazily around my brain, not quite visible enough to be clear.
Maybe tomorrow?
Heathen!!
I just shook one. 4 ounces rittenhouse bonded, 1 ounce punt e mes. 3 dashes regan’s oragne bitters.
looks like frothy butterscotch.
i haven’t had one in some time, so i’m having a hard time making any meaningful comparisons. there’s always the next one, I suppose.
Carefully designed studies should have more than one test. I suggest at least three. Perhaps one for breakfast?