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Some like to muddle a bitters-soaked brown sugar cube until "smooth paste" to make this cocktail. Depending on your sugar cube, even with a splash of soda...
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Mookie’s Avatar Mookie
16th February at 01:58
one of my favorites but I have to know: what the heck constitutes wet ice? regardless, I used a splash of water this time because I'm assuming my ice isn't wet, quite delicious. Knob Creek and Doctor Bird
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Simon Difford’s Avatar Simon Difford
16th February at 06:51
Please click "Chilled water" in the recipe above for explanation.
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Simon Sedgley’s Avatar Simon Sedgley
16th February at 02:52
Our understanding is that 'wet ice' is most likely to be encountered in a bar, where the cubes are stored at a relatively high temperature...perhaps to make them easier for the bartender to deploy. Any cubes coming out of an optimally functioning home freezer are unlikely to be 'wet'.
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Mookie’s Avatar Mookie
16th February at 03:10
that's what I figured, thanks for affirming!
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