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<blockquote data-quote="glpease" data-source="post: 43419" data-attributes="member: 18"><p>Actually, I mentioned a Zin port. Some of these are quite delicious. Not as powerful as a typical Ruby, but more like a nice LBV. I figured it would be a nice cooking juice for the dried sours.</p><p></p><p></p><p>I'm definitely an UP guy in a cocktail glass. I also, with these, feel that stirring is much better than shaking. </p><p></p><p>People talk about "bruising" the booze, which is nonsense, of course. But, shaking does bruise the ice, the drink dilutes more, and more air is introduced, reducing the silky smoothness that an exquisite cocktail can have. At Chez Pease, there's not a whole lotta shakin' goin' on.</p><p></p><p>The Woodford is really good stuff at a great price. When you get to BevMo, see if they still have Ritterhouse rye. </p><p></p><p>Cheers,</p><p>Greg</p></blockquote><p></p>
[QUOTE="glpease, post: 43419, member: 18"] Actually, I mentioned a Zin port. Some of these are quite delicious. Not as powerful as a typical Ruby, but more like a nice LBV. I figured it would be a nice cooking juice for the dried sours. I'm definitely an UP guy in a cocktail glass. I also, with these, feel that stirring is much better than shaking. People talk about "bruising" the booze, which is nonsense, of course. But, shaking does bruise the ice, the drink dilutes more, and more air is introduced, reducing the silky smoothness that an exquisite cocktail can have. At Chez Pease, there's not a whole lotta shakin' goin' on. The Woodford is really good stuff at a great price. When you get to BevMo, see if they still have Ritterhouse rye. Cheers, Greg [/QUOTE]
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