h a l f b a k e r y
Extruded? Are you sure?
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Not sure I understand what the benefit is. Are there things that are best not to pre-mix? |
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Alcohol just mixed does taste differently to one that has sat in a can or bottle for a few weeks.
Also Vitamins are more effective if they are kept separate from the fluid while in storage |
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//opens the "vile" containing the spirit so you get the just mixed flavor//
AKA praying to the porcelain gods...
Spelling aside - "why not?" - croissant |
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I submit, that this freshly-mixed alcohol thing is an urban myth. |
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Even if one that GrandMet et al. have been uncommon slow in exploting. "Shaken not stirred," indeed, what a load of preening flatulence. |
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This could be a very marketable gimmick. Imagine the mixer and bottle are clear. When you open the bottle the coloured spirit is ejected from jets in the widjet creating a spiraling candystripe effect in the bottle! Maximising density and viscosity difference between mixer and spirit would help delay mixing. Croissant dunked in creme-de-menthe and a job at Diageo. |
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BlissMiss: Remember, beer is food but food is not beer. |
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"my views"
The length of his name affects your views on drinking? |
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Sorry, doesn't seem to be possible to change my username without deleting everything... |
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walks down catwalk gives a twirl - po - op - po - walks back up the catwalk to find cp - final flourish. |
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half - halved his name with help from jutta. shall we have a referendum on a new name for .. "referee" (as a suggestion?) |
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As it happens, half of the help in handling the halving my handle to "half" was handed out by a helpful admin. |
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steviej: It's the preservatives in the ready-mixed drinks that make them taste funny, not the fact that it was mixed when bottled. Vitamins are not a really a factor when you're busy destroying your liver with alcohol. |
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While your idea may not change the flavor much, gadgets and such make great selling points- you might see the popularity skyrocket just because it "does something" when you open it. Here's a croissant, but I warn you- the butter's already in it. |
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as an occasional practising alcohol drinker, and one not extremely impressed with bartenders and their 'skills', this idea gets my freshly mixed rum and coke at the beach flavored crossaint |
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po - oq - po - od - bo - od - oq - po. (po doing half gainer twisting flip) |
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I've always wondered about the "shaken, not stirred" thing. If anything it should be "stirred, not shaken". It's considered bad form to "bruise" good gin by shaking it. |
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Having said that, my poor palate can't spot the difference. |
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Since when has Bond been politically correct? |
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// bruise good gin by shaking it // |
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Is there some kind of adverse chemical reaction that takes place when gin is shaken causing it to break apart or something? |
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Hmmm - I don't know about that, bc and ub - I have to shake my sloe gin every day in order for the flavour of the sloes to permeate the gin - but it is in an airtight demi-john - would that prevent this 'bruising' of which you speak? |
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