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Just realized my stubbornness on one recipe cost me 4 hours of bar prep
Last weekend I was testing a new cocktail for the specials board and kept adding more bitters every time the flavor felt flat. Turns out the problem was the cheap ice from the back freezer was melting too fast and watering everything down. I finally swapped in the fresh ice from the cooler and it came together in one taste. Has anyone else fought a variable that was obvious the whole time and only caught it after way too long?
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the_diana29d ago
Heard a pro bartender say bad ice ruins more drinks than bad liquor. Story checks out.
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