h a l f b a k e r yCompound disinterest.
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Doug was the man, no doubt. |
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<does best Marvin from HHGTTG> |
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"Well it's all one big dreadful deadline now isn't it?" |
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The issue with shaking is that, not only must you shake it *enough* times, you must also shake it *vigorously* enough. We call them spirits because they must be awakened! |
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So, ya know... add some friction or something. [+] |
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This would be inadequate. The drink is shaken enough when and only when the person doing the shaking determines so through years of experience and dedication to the craft. |
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For example, I like to shake the ever-loving fuck out of some cocktails. |
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It is not simply a matter of when a ratcheting bell should decide to ring. |
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You might want to look for that missing letter k which obviously flew off the word cocktail with all of that shaking. |
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If you make a Margarita or any Sour enough you know the sound it makes when it’s baked. Depends on the ice you use too. Want froth? Shake, shake, shake. |
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//You might want to look for that missing letter k which obviously flew off the word cocktail with all of that shaking.// |
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