this post was submitted on 12 Mar 2024
126 points (95.0% liked)
Asklemmy
44135 readers
654 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I think the point was that seltzer (and anything carbonated, really) would typically be added after shaking. If you add it before, you’re immediately losing all the carbonation when you shake it (and you’re likely going to have your shaker pop open mid-shake from the pressure.) Try adding it after shaking instead, and you’ll find it to be much more bubbly.
And as for cutting down the harsh edge, that’s mostly coming from the crushed ice in your shaker; When you shake, the ice melts and waters your drink down. There are three big ways to cut harshness from alcohol: Sugar, citrus, or water. Adding any of the three will help counteract the harshness from alcohol. So when you’re shaking, you’re inadvertently adding water. Then the seltzer water is just watering it down even more.
And a jigger in a martini glass is definitely not a very small amount. A .75oz jigger is almost a quarter of the 4oz martini glass.